Basil-infused Olive Oil
BY LYNN CRAWFORD | JUNE 6, 2017
This flavourful brew is liquid gold and is a staple at Chef Lynn’s Toronto restaurant, Ruby Watchco. Lucky for you, you can prepare it at home in minutes, then it’s just a matter of letting the flavours combine. Chef Lynn recommends using it as a base for salad dressings or as a finishing oil for poached fish.
3 Camp-Inspired Foods that are even Better than plain, old S’mores
Chef Lynn Crawford shares three fun camp-inspired recipes that can be enjoyed anywhere.
Ginger Chili Pork Stir Fry with Jasmine Rice
This ginger chili pork stir-fry is home cooking at its best: quick and simple to prepare.
Stout Braised Beef Stew
What could be better than a succulent beef stew with a hint of stout beer?
Hint: There are two tricks for a tender stew. First, buy meat with generous marbling (tiny bits of fat between the muscle fibres). Second, cook it over low heat for several hours.
Serves 4 to 6
June’s Cheesecake In A Jar
Are you looking for individual desserts to serve at your next party or holiday? If so you must check out June’s Cheesecake In A Jar! Serving these desserts in canning jars makes the desserts fun and easy to serve!
Makes 6 jars
Dad’s Steak with Red Wine Butter & Portobello Mushrooms
My dad’s steak is famous. His secret? The marinade. It combines saltiness, sweetness, tanginess, and some heat, and it tastes phenomenal. I also use it to marinate the mushrooms, which act as fantastic sponges and, when served alongside the steak, really showcase the marinade’s wonderful flavors. The red wine butter is pure but delicious excess. It’s simple to prepare, and it looks and tastes exceptional. Double the recipe, because you’ll be looking for it long after the steaks have been eaten.
Serves 4
Chef Lynn’s Hot ’n Sticky Buns
What can be better than a hot sticky bun for breakfast or a late night snack?
Makes 12
Everything Green Salad with Green Goddess Dressing
“I love salads to be filled with lots of vegetables rather than lots of lettuce. I add Boston lettuce to this one for its buttery flavour and wonderful silkiness, but otherwise I stick to beautiful robust green vegetables. The peas and asparagus — bright green, warm, and sweet — will stand out, complemented by the avocado’s creaminess, the dill’s freshness, and the feta’s saltiness.” -Lynn Crawford
Serves 4
Zucchini Olive Oil Cake
While working on the Lucero family’s olive farm in Corning, California, I wanted to create a dessert that would make Dewey Lucero and his family proud. This family has been growing olives for three generations. This olive oil cake is incredibly moist and delicious, dressed with a sweet orange glaze and garnished with a salty-sweet olive brittle. Full Recipe
Quinoa Salad with Roasted Squash, Cashews & Gouda
My team at the restaurant will laugh when they see this one! I always pull long faces when quinoa is mentioned, an unconscious reaction that probably dates back to some less than great meal in the ’90s. But actually I like quinoa. I like it even more combined with cashews and spice-roasted butternut squash, crisp apples, pickled beets, and beautifully aged Thunder Oak Gouda. The flavors and textures are rich and varied. This dish is colorful, warm, and just plain delicious. Full Recipe