Lesbian chef, author and TV celebrity Lynn Crawford has over 25 years’ experience in the industry. From humble beginnings, she became the Executive Chef of the Four Seasons Hotels in New York and Toronto before starring in various TV shows such as Restaurant Makeover, her own show Pitchin’ In, opening her own restaurant, Ruby Watchco, and publishing two cookbooks. I tried some of the recipes from one of them, At Home with Lynn Crawford.
I try to cook meals these days, but I it’s rare that something is remarkable. I use Pepperplate, an online recipe collection service that syncs up with an app, and with all those recipes, I have only 2 or 3 that are definitely great even when I make them.
I made three recipes in all from Lynn’s book, and they were, well, mediocre. Since she’s an award winning chef, and since I had to look up what a “stock pot” is, I’m going to say it was me, not her. But what’s important is trying, right?
We want to support lesbians within the industry, and this is, after all, a lesbian book site, so Kelly and I will be trying various recipes from various lesbian chefs. Lynn Crawford was up first.
Crawford, a tattooed motorcycle-riding Canadian butch lesbian ~ Riese, Autostraddle
We tried the chicken curry, but it seemed a little bland. Lots of veggies, but we can get real curry chicken at the local pub and it takes pretty good (and spicy) there. Maybe it was the inception onion, maybe not. But it could have used another tablespoon or so of curry powder.
We tried her steak marinade. It was okay, but not a knock-out.
Last, we tried the Chicken with Lots of Cloves of Garlic. I thought, how can you lose?
Well, first you can start by having less garlic than you are supposed to. Two and a half small “Rooster” garlic bulbs wasn’t enough for one cup of garlic cloves. Yes, it’s Rooster brand, and I just went looking for a link or something, and now I am frightened and may never buy garlic from China again. Or maybe I will, some of those sites look a little sketchy. Anyway…
I did not use a whole chicken cut up, but instead cooked up some chicken thighs, on sale for $5. And I used regular $7 extra virgin olive oil instead of the $30 EVOO that a woman in the grocery store was hawking (it kills cancer cells, she said… really). And no tarragon, I just knock that stuff off the food before eating it, anyway.
Nonetheless, it was a delicious garlicky meal. We spooned the oil and mashed garlic over some potatoes and enjoyed it tremendously. Thanks, Lynn!