By Lynn Crawford
Lynn Crawford's Pitchin' In chronicles Chef Lynn Crawford's street journey throughout North the US, describing the folks she meets, the land, and naturally, the food. She travels from the Bay of Fundy, the place the various most interesting lobster on this planet is stuck, to Vancouver Island to haul in trap after seize of the simplest Dungeness crab on hand, to Kansas, the place a small team of farmers is reviving history turkey, to Perth County in Southwestern Ontario, well-known for the very best beef in Canada and residential to at least one of just a handful of farmers who're elevating wild boar.
In Lynn Crawford's Pitchin' In, Crawford stocks a few of the impressive and straightforward recipes from her adventures and celebrates the neighborhood nutrients heroes she meets alongside the way. She offers us her top foodstuff and cooking suggestions and recipes for lots of of her favorite dishes to take pleasure in with family members and friends.
Recipes contain Cider-Glazed red meat Chops, Creamy chook Paprika, Honey Butter Roasted Scallops, Mac 'n' Cheese 'n' Wild Boar, and Lamb Shepherd's Pie. and he or she does not overlook significant truffles to fill up each meal, similar to Pecan Blueberry Cobbler and crimson Velvet Cupcakes.
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Additional resources for Lynn Crawford’s Pitchin’ In: 100 Great Recipes From Simple Ingredients
One of my favourite ways to eat mussels is to steam them in beer with lots of bacon. Adding a touch of cream and mustard makes an amazing, creamy, rich, smoky broth. Serves 4 4 slices smoked bacon, cut into ½-inch (1 cm) pieces 1 tbsp (15 mL) unsalted butter 2 stalks celery, diced 2 leeks (white and pale green parts only), thinly sliced 4 cloves garlic, sliced 2 sprigs thyme 1 bottle (12 oz/341 mL) wheat beer 2 tbsp (30 mL) whole grain mustard � cup (125 mL) heavy cream Salt and pepper 4 lb (2 kg) mussels, scrubbed and debearded � cup (60 mL) chopped parsley In a large pot over medium heat, cook the bacon until crispy.
Add the lobster mixture and chives; combine well. Season with salt and pepper. Set aside and keep warm. To cook the filets mignons, heat the olive oil in a heavy skillet over high heat. Season the filets with salt and pepper. Sear the filets for 3 to 4 minutes on each side for rare to medium-rare. Add the thyme, garlic, and butter. When the garlicky butter is sizzling, baste the filets, then remove them from the pan. Leave to rest for 1 or 2 minutes before serving. Divide the lobster mash among 4 plates.
TOMATO GAZPACHO & CRAB SALAD Chilled gazpacho is the quintessential summer soup. But the only way this Spanish classic will taste delicious is if you use only the freshest, ripest tomatoes you can find. The spicy crab salad adds a creamy richness to the cool, crisp flavours of the gazpacho. Serves 6 For the Tomato Gazpacho 2 lb (1 kg) red beefsteak tomatoes, coarsely chopped 2 large yellow bell peppers, coarsely chopped 2 English cucumbers, peeled and coarsely chopped 1 small red onion, chopped 1 clove garlic, chopped � cup (175 mL) extra-virgin olive oil � cup (60 mL) sherry vinegar 1 tsp (5 mL) hot pepper sauce Salt and freshly ground black pepper 3 tbsp (50 mL) Herb Pesto (page 253) For the Devilled Crab Salad � lb (250 g) Dungeness crabmeat, picked over � cup (125 mL) mayonnaise 2 tsp (10 mL) My Old Bay Seasoning (page 259) 2 tsp (10 mL) Dijon mustard 2 tbsp (30 mL) finely diced celery 2 tbsp (30 mL) thinly sliced green onion 2 tbsp (30 mL) finely chopped chives 1 cup (250 mL) quartered cherry tomatoes � cup (125 mL) thinly sliced English cucumber � cup (60 mL) finely chopped basil 3 tbsp (50 mL) extra-virgin olive oil 2 tbsp (30 mL) sherry vinegar Salt and freshly ground black pepper To make the gazpacho, in a large bowl, stir together the tomatoes, bell peppers, cucumbers, onion, garlic, oil, vinegar, and hot sauce; season with salt and black pepper.