Farm to Chef by Lynn Crawford

Author:Lynn Crawford
Language: eng
Format: epub
Publisher: Penguin Canada
Published: 2017-09-12T04:00:00+00:00

Cherry Tomato Basil Salad

Makes about 1½ cups (375 mL)

1½ cups (375 mL) tri-coloured cherry tomatoes, halved

1 tablespoon (15 mL) extra-virgin olive oil

3 large basil leaves, torn

Pinch of red pepper flakes

Kosher salt and cracked black pepper

1. Toss together tomatoes, oil, basil and red pepper flakes until well mixed. Season to taste with salt and pepper. Let rest at room temperature for 15 minutes to allow flavours to meld.

Bacon Aïoli

Makes about ¾ cup (175 mL)

½ cup (125 mL) mayonnaise

1 tablespoon (15 mL) warm bacon fat

4 slices bacon, fried until crisp and finely chopped

1 teaspoon (5 mL) grated lemon zest

1 teaspoon (5 mL) lemon juice

1 teaspoon (5 mL) Dijon mustard

1 clove garlic, minced

Kosher salt and cracked black pepper

1. Whisk together mayonnaise and bacon fat. Whisk in bacon, lemon zest, lemon juice, mustard and garlic until blended. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.