Lynn Crawford's Pitchin' In chronicles Chef Lynn Crawford’s road trip across North America, describing the people she meets, the land, and of course, the food. She travels from the Bay of Fundy, where some of the finest lobster in the world is caught, to Vancouver Island to haul in trap after trap of the best Dungeness crab available, to Kansas, where a small group of farmers is reviving heritage turkey, to Perth County in Southwestern Ontario, famous for some of the best pork in Canada and home to one of only a handful of farmers who are raising wild boar.
In Lynn Crawford’s Pitchin' In, Crawford shares many of the amazing and simple recipes from her adventures and celebrates the local food heroes she meets along the way. She gives us her best food and cooking tips and recipes for many of her favourite dishes to enjoy with family and friends.
Recipes include Cider-Glazed Pork Chops, Tomato and Goat Cheese Quiche, Honey Butter Roasted Scallops, Mac ''n'' Cheese ''n'' Wild Boar, and Lamb Shepherd’s Pie. And she doesn’t forget wonderful desserts to top off every meal, such as Pecan Blueberry Cobbler and Red Velvet Cupcakes. Lynn and Penguin Books have been kind enough to share two of those recipes in this blog, and Lynn herself was kind enough to pitch in at one of our stores recently, as well:
Tomato and Goat Cheese Quiche
The reason more people don’t make quiche at home is because they’re afraid to make the dough for the crust. It can be daunting, but you need fear no more. Frozen puff pastry from the store is a delicious product that can cut down on your prep time incredibly. Just thaw it the night before and putting this whole dish together will only take a few minutes, giving you more time with your brunch guests and your mimosa!
Serves 4 to 6
1 sheet frozen puff pastry dough, thawed
2 branches of cherry tomatoes on the vine
2 tbsp (30 mL) extra-virgin olive oil
1 clove garlic, minced
1 tsp (5 mL) sugar
1 tsp (5 mL) thyme leaves
Salt and pepper
4 large eggs
½ cup (125 mL) heavy cream
2 tbsp (30 mL) oregano leaves
8 oz (250 g) soft goat cheese
On a lightly floured surface, roll out the pastry large enough to line the bottom and sides of an 11 x 5-inch (28 x 12 cm) tart pan with removable bottom or an 11-inch (28 cm) quiche dish. Gently press the pastry into the pan and trim the edges. Line the pastry with parchment paper and fill with pie weights or dried beans. Chill for at least 20 minutes.
Meanwhile, preheat your oven to 350°F (180°C). Bake the tart shell for 20 minutes. Remove the parchment and weights, return the tart shell to the oven, and bake until the pastry is golden, 5 to 10 minutes more. Set aside.
Increase the oven temperature to 400°F (200°C). On a small baking sheet, drizzle the tomatoes on the vine with the olive oil. Sprinkle with the garlic, sugar, thyme, and salt and pepper to taste. Roast until the tomatoes are slightly blistered, about 20 minutes. Remove from oven let cool to room temperature while you make the custard.
Whisk together the eggs, cream, and oregano. Season with salt and pepper. Break the goat cheese into pieces and scatter over the tart shell. Carefully remove the tomatoes from the stems and lay the tomatoes in the tart shell. Pour the egg mixture over the cheese and tomatoes.
Lower the oven temperature to 325°F (160°C). Bake the quiche until the filling is set and the top is golden brown, about 30 minutes. Remove from oven and leave to cool for 5 minutes. Trim the edges if desired, remove the quiche from the pan, and cut into portions.
Red Velvet Cupcakes
Everyone seems to enjoy red velvet cupcakes covered with lovely swirls of cream cheese frosting. Hands down, these are my favourite cupcake on the planet. I could seriously eat one of these a day and never get tired of them.
Makes 12 cupcakes
For the Red Velvet Cupcakes
1¼ cups (275 mL) sifted cake-and-pastry flour
2 tbsp (50 mL) Dutch-processed cocoa powder
¼ tsp (1 mL) baking powder
½ tsp (2 mL) baking soda
¼ tsp (1 mL) salt
½ cup (125 mL) buttermilk
1 tbsp (15 mL) red food colouring
1 tsp (5 mL) vanilla extract
½ tsp (2 mL) distilled white vinegar
¾ cup (200 mL) sugar
¼ cup (60 mL) unsalted butter, at room temperature
1 large egg
2 cups (500 mL) fresh berries for garnish
For the Cream Cheese Frosting
1 pkg (8 oz/250 g) cream cheese, at room temperature
½ tsp (2 mL) vanilla extract
½ cup (125 mL) icing sugar
²⁄³ cup (150 mL) heavy cream
To make the cupcakes, preheat your oven to 350°F (180°C). Line 2 (12-cup) muffin pans with paper liners. In a medium bowl, sift the sifted flour, cocoa, baking powder, baking soda, and salt. In a small bowl, whisk together the buttermilk, food colouring, vanilla, and vinegar. In the bowl of a mixer, beat the sugar with the butter until well blended. Add the egg and beat together. Add the dry ingredients in 4 additions alternately with the buttermilk mixture in 3 additions.
Fill muffin cups two-thirds full. Bake for 20 to 22 minutes, turning the pans once halfway through, until a toothpick inserted in the centre comes out clean. Cool completely before frosting.
To make the frosting, in a large bowl, beat the cream cheese until smooth. Add the vanilla and icing sugar and beat until smooth. Using a whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe.
Frost the cupcakes with a butter knife or pipe it on with a large star tip.
Garnish with fresh berries.
Thanks to Lynn (and Penguin Books Canada) both for pitchin’ in and for Pitchin' In. Indigo wishes them best of luck with this book.
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