Chef Lynn, Will You Cook for Me, Please??

January 11, 2012

Photo by Food Network Canada

I don’t watch much TV, but when I do it’s typically either travel or food shows. My fave show right now is Pitchin’ In with Chef Lynn Crawford. If you haven’t seen it, you’re missing out. It’s basically about a famous chef that quit the kitchen and now travels across the continent to source the best ingredients and to learn more about where her food comes from.

Why do I love this show? Obviously, I’m interested in food. And sourcing the highest quality ingredients and finding out how they get to my plate is right up my alley. Then there’s the element of travel/adventure, of seeing new places, experiencing new things. And of course, Chef Lynn. She was on Restaurant Makeover and Iron Chef America, but Pitchin’ In was the first time I had ever seen her. As I was watching my first episode (heritage turkeys), I remember wondering, can I have whatever she’s on?? She’s so full of energy and is truly passionate about food – she oozes enthusiasm. And she’s got a huge heart – she fits right in at every dinner table, as part of the family, all across the country. And did I mention she’s hilarious? And Canadian? She’s actually pegged as Canada’s top female chef.

And then of course there’s the actual food she prepares. She cooks a 3 course meal, using the episode’s ingredient as the star of (almost) every dish. Which brings me to the topic at hand – Chef Lynn – will you cook for me, please?? The food she makes is drool-worthy. And interestingly, so much of it is paleo. Yes, she does use grains here and there. But more often than not, she doesn’t. And she’s generous with the cream and butter. I don’t know why, there’s certainly no underlying low carb or paleo theme. Maybe the beautiful ingredients shine through better without the starch? Perhaps that’s just my wishful thinking and turning a blind eye to the meals I wouldn’t eat. But that’s because there are just so many that I would.

The second to last episode I watched, she went to an organic dairy farm in Minnesota to learn about cream. Not just any cream. 100% grass-fed/grass-finished, 43% butterfat cream. That’s right, 43%. The most I’ve ever seen in stores is 36%. It looked incredible. The only thing that could’ve made it better is if it was raw. For the appetizer, she made shallot crème brûlée with smoked trout (?!).

And  then the last episode I saw on Dungeness crabs really won me over. She went to one of my favourite places, Tofino, BC – a little surf town with gorgeous sandy beaches and huge waves. And for dessert, she made slow roasted pineapple with blackberry sorbet. YUM!

Some of the other ingredients that she’s covered happen to be some of my favourite foods: cranberries, goat cheese, avocado, bison, figs. And for seafood and pig lovers, don’t worry, there’s more than your fair share of hogs, wild boards, and all sorts of sea critters.

Take a look at some of the meals she’s cooked up (linked to the recipes on the Food Network site. Her new cookbook based on the show has also just hit the shelves.):

Okay, you might have noticed that my list is slightly slanted towards the third course (my sweet tooth prevails).

I don’t know how I didn’t know about this show for the previous two seasons, but now I’m happily catching up :)

Have you seen Pitchin’ In? What other foodie shows are you hooked on?

Leave a Comment


{ 1 trackback }

Previous post:

Next post: