Canal House Cooking Volume N° 3: Winter & Spring
4.5/5
()
About this ebook
CANAL HOUSE COOKING VOLUME, N° 3, WINTER & SPRING is a collection of our favorite winter and spring recipes, ones we cook for ourselves, our friends, and our families all during the cold winter months and straight through the exciting arrival of spring. It’s filled with recipes that will make you want to run into the kitchen and start cooking.
We are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare and completely doable for the novice and experienced cook alike. We make jars of marmalade for teatime and to gift to our friends. We warm and nourish ourselves with hearty soups and big pots of stews and braises. We roll out pasta and make cannelloni for weekend or special occasion gatherings.We roast root vegetables in the winter and lamb in the spring.
Canal House Cooking, Volume N° 3, Winter & Spring is the third book of our award-winning series of seasonal recipes. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year long with Canal House Cooking!
59 delicious triple-tested recipes
Christopher Hirsheimer
Christopher Hirsheimer served as food and design editor for Metropolitan Home magazine, and was one of the founders of Saveur magazine, where she was executive editor. She is a writer and a photographer.
Read more from Christopher Hirsheimer
The Country Cooking of Ireland Rating: 4 out of 5 stars4/5The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales Rating: 4 out of 5 stars4/5
Related to Canal House Cooking Volume N° 3
Titles in the series (22)
Canal House Cooking Volumes 4–6: Farm Markets and Gardens, The Good Life, and The Grocery Store Rating: 0 out of 5 stars0 ratingsCanal House Cooking Volume N° 8: Pronto! Rating: 3 out of 5 stars3/5Canal House Cooking Volumes 4–6: Farm Markets and Gardens, The Good Life, and The Grocery Store Rating: 0 out of 5 stars0 ratingsCanal House Cooking Volumes 7–8: La Dolce Vita and Pronto! Rating: 0 out of 5 stars0 ratingsCanal House Cooking Volumes 1–3: Summer, Fall & Holiday, and Winter & Spring Rating: 0 out of 5 stars0 ratingsCanal House Cooking Volume N° 6: The Grocery Store Rating: 5 out of 5 stars5/5Canal House Cooking Volumes 1–3: Summer, Fall & Holiday, and Winter & Spring Rating: 0 out of 5 stars0 ratingsCanal House Cooking Volume N° 2: Fall & Holiday Rating: 4 out of 5 stars4/5Canal House Cooking Volume N° 4: Farm Markets & Gardens Rating: 0 out of 5 stars0 ratingsCanal House Cooking Volume N° 6: The Grocery Store Rating: 4 out of 5 stars4/5Canal House Cooking Volume N° 4: Farm Markets & Gardens Rating: 3 out of 5 stars3/5Canal House Cooking Volume N° 2: Fall & Holiday Rating: 0 out of 5 stars0 ratingsCanal House Cooking Volume N° 1: Summer Rating: 4 out of 5 stars4/5Canal House Cooking Volume N° 5: The Good Life Rating: 4 out of 5 stars4/5Canal House Cooking Volume N° 5: The Good Life Rating: 4 out of 5 stars4/5Canal House Cooking Volume N° 3: Winter & Spring Rating: 5 out of 5 stars5/5Canal House Cooking Volume N° 3: Winter & Spring Rating: 4 out of 5 stars4/5Buon Appetito: A Taste of Italy Rating: 4 out of 5 stars4/5Canal House Cooking Volume N° 1: Summer Rating: 0 out of 5 stars0 ratingsBuon Appetito: A Taste of Italy Rating: 3 out of 5 stars3/5Canal House Cooking Volume N° 7: La Dolce Vita Rating: 4 out of 5 stars4/5Canal House Cooking Volume N° 7: La Dolce Vita Rating: 4 out of 5 stars4/5
Related ebooks
Canal House Cooking Volume N° 2: Fall & Holiday Rating: 4 out of 5 stars4/5Canal House Cooking Volume N° 7: La Dolce Vita Rating: 4 out of 5 stars4/5Canal House Cooking Volume N° 1: Summer Rating: 0 out of 5 stars0 ratingsCanal House Cooking Volume N° 6: The Grocery Store Rating: 4 out of 5 stars4/5Canal House Cooking Volume N° 8: Pronto! Rating: 3 out of 5 stars3/5Weir Cooking in the City: More than 125 Recipes and Inspiring Ideas for Relaxed Entertaining Rating: 0 out of 5 stars0 ratingsCanal House Cooking Volume N° 5: The Good Life Rating: 4 out of 5 stars4/5Canal House Cooking Volumes 4–6: Farm Markets and Gardens, The Good Life, and The Grocery Store Rating: 0 out of 5 stars0 ratingsCanal House Cooking Volume N° 3: Winter & Spring Rating: 4 out of 5 stars4/5Good Things Rating: 4 out of 5 stars4/5Preserving, Potting and Pickling: Food from the storecupboards of Europe Rating: 0 out of 5 stars0 ratingsCanal House Cooking Volumes 1–3: Summer, Fall & Holiday, and Winter & Spring Rating: 0 out of 5 stars0 ratingsThe Winemaker Cooks: Menus, Parties, and Pairings Rating: 0 out of 5 stars0 ratingsTapas: Classic Small Dishes from Spain Rating: 4 out of 5 stars4/5Food From Across Africa: Recipes to Share Rating: 5 out of 5 stars5/5Canal House Cooking Volumes 7–8: La Dolce Vita and Pronto! Rating: 0 out of 5 stars0 ratingsThe Southern Entertainer's Cookbook: Heirloom Recipes for Modern Gatherings Rating: 5 out of 5 stars5/5Super Tuscan: Heritage Recipes and Simple Pleasures from Our Kitchen to Your Table Rating: 5 out of 5 stars5/5Swedish Summer Feasts: Favorite Recipes for Picnics, Brunches, and Barbecues by the Beach Rating: 0 out of 5 stars0 ratingsNathalie Dupree's Favorite Stories & Recipes Rating: 4 out of 5 stars4/5Flatbread: Toppings, Dips, and Drizzles Rating: 5 out of 5 stars5/5Devour NYC: A Cookbook: Discover the Most Delicious, Epic and Occasionally Outrageous Foods of New York City Rating: 0 out of 5 stars0 ratingsA Taste of Coral Gables: Cookbook and Culinary Tour of the City Beautiful Rating: 0 out of 5 stars0 ratingsLobster Rolls of New England: Seeking Sweet Summer Delight Rating: 5 out of 5 stars5/5Michael Chiarello's Live Fire: 125 Recipes for Cooking Outdoors Rating: 0 out of 5 stars0 ratingsThe Good Fork Cookbook Rating: 4 out of 5 stars4/5Vegetarian Tagines & Cous Cous: 62 delicious recipes for Moroccan one-pot cooking Rating: 0 out of 5 stars0 ratingsCraft Pizza: Homemade classic, Sicilian and sourdough pizza, calzone and focaccia Rating: 0 out of 5 stars0 ratingsTupelo Honey Cafe: New Southern Flavors from the Blue Ridge Mountains Rating: 4 out of 5 stars4/5
Cooking, Food & Wine For You
Mediterranean Diet: A Complete Guide: 50 Quick and Easy Low Calorie High Protein Mediterranean Diet Recipes for Weight Loss Rating: 0 out of 5 stars0 ratingsThe Carnivore Code Cookbook: Reclaim Your Health, Strength, and Vitality with 100+ Delicious Recipes Rating: 0 out of 5 stars0 ratingsQuick Start Guide to Carnivory + 21 Day Carnivore Diet Meal Plan Rating: 5 out of 5 stars5/5From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen Rating: 4 out of 5 stars4/5The Ultimate Mediterranean Cookbook Over 100 Delicious Recipes and Mediterranean Meal Plan Rating: 0 out of 5 stars0 ratingsEat Plants, B*tch: 91 Vegan Recipes That Will Blow Your Meat-Loving Mind Rating: 5 out of 5 stars5/5Taste of Home Instant Pot Cookbook: Savor 111 Must-have Recipes Made Easy in the Instant Pot Rating: 5 out of 5 stars5/5The Complete Medicinal Herbal: A Practical Guide to the Healing Properties of Herbs Rating: 4 out of 5 stars4/5The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health Rating: 5 out of 5 stars5/5The Instant Pot® Meals in a Jar Cookbook: 50 Pre-Portioned, Perfectly Seasoned Pressure Cooker Recipes Rating: 4 out of 5 stars4/5Taste of Home 201 Recipes You'll Make Forever: Classic Recipes for Today's Home Cooks Rating: 5 out of 5 stars5/5Mediterranean Diet: 70 Easy, Healthy Recipes Rating: 3 out of 5 stars3/5Cooking at Home: More Than 1,000 Classic and Modern Recipes for Every Meal of the Day Rating: 5 out of 5 stars5/5Korean Home Cooking: Classic and Modern Recipes Rating: 5 out of 5 stars5/5The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes Rating: 5 out of 5 stars5/5Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Rating: 4 out of 5 stars4/5The Everything Macro Diet Cookbook: 300 Satisfying Recipes for Shedding Pounds and Gaining Lean Muscle Rating: 5 out of 5 stars5/5Back to Eden Rating: 4 out of 5 stars4/5Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight's Dinner into Tomorrow's Feast Rating: 5 out of 5 stars5/5Small Apartment Hacks: 101 Ingenious DIY Solutions for Living, Organizing and Entertaining Rating: 5 out of 5 stars5/5Everyday Slow Cooking: Modern Recipes for Delicious Meals Rating: 5 out of 5 stars5/5Foraging for Survival: Edible Wild Plants of North America Rating: 0 out of 5 stars0 ratings
Reviews for Canal House Cooking Volume N° 3
3 ratings0 reviews
Book preview
Canal House Cooking Volume N° 3 - Christopher Hirsheimer
CANAL HOUSE
COOKING
Copyright © 2010 Christopher Hirsheimer & Melissa Hamilton
Photographs copyright © 2010 by Christopher Hirsheimer
Illustrations copyright © 2010 by Melissa Hamilton
All rights reserved. No part of this book may be reproduced or transmitted in any manner whatsoever without written permission from the publisher, except in the case of brief quotations embodied in critical articles or reviews.
Canal House
No. 6 Coryell Street
Lambertville, NJ 08530
thecanalhouse.com
ISBN: 978-1-4532-1939-3
Printed in U.S.A.
Book design by Canal House, a group of artists who collaborate on design projects.
This book was designed by Melissa Hamilton, Christopher Hirsheimer & Teresa Hopkins.
Favorite Wines by Julie Sproesser.
Authors’ photo by Teresa Hopkins.
Edited by Margo True.
Copyedited by Valerie Saint-Rossy.
This 2012 edition distributed by Open Road Integrated Media, Inc.
180 Maiden Lane
New York, NY 10038
www.openroadmedia.com
CANAL HOUSE
COOKING
Winter & Spring
Volume N° 3
Hamilton & Hirsheimer
Welcome to Canal House—our studio, workshop, dining room, office, kitchen, and atelier devoted to good ideas and good work relating to the world of food. We write, photograph, design, and paint, but in our hearts we both think of ourselves as cooks first.
Our loft studio is in an old red brick warehouse. A beautiful lazy canal runs alongside the building. We have a simple galley kitchen. Two small apartment-size stoves sit snugly side by side against a white tiled wall. We have a dishwasher, but prefer to hand wash the dishes so we can look out of the tall window next to the sink and see the ducks swimming in the canal or watch the raindrops splashing into the water.
And every day we cook. Starting in the morning we tell each other what we made for dinner the night before. Midday, we stop our work, set the table simply with paper napkins, and have lunch. We cook seasonally because that’s what makes sense. So it came naturally to write down what we cook. The recipes in our books are what we make for ourselves and our families all year long. If you cook your way through a few, you’ll see that who we are comes right through in the pages: that we are crazy for tomatoes in summer, make braises and stews all fall, and turn oranges into marmalade in winter.
Canal House Cooking is home cooking by home cooks for home cooks. We use ingredients found in most markets. All the recipes are easy to prepare for the novice and experienced cook alike. We want to share them with you as fellow cooks along with our love of food and all its rituals. The everyday practice of simple cooking and the enjoyment of eating are two of the greatest pleasures in life.
CHRISTOPHER HIRSHEIMER served as food and design editor for Metropolitan Home magazine, and was one of the founders of Saveur magazine, where she was executive editor. She is a writer and a photographer.
MELISSA HAMILTON cofounded the restaurant Hamilton’s Grill Room in Lambertville, New Jersey, where she served as executive chef. She worked at Martha Stewart Living, Cook’s Illustrated, and at Saveur as the food editor.
Christopher and Melissa in the Canal House kitchen
Trees leaf out in early spring along the Delaware & Raritan Canal that flows past Canal House
IT’S ALWAYS FIVE O’CLOCK SOMEWHERE
martini
half & half
margarita
favorite wines
WORKING UP AN APPETITE
niloufer’s sucky peas
martini-soaked stuffed olives
crab salad with club crackers
chicken liver pâté
limas & preserved lemon
blue cheese & watercress mash
lemon & sea salt focaccia
TEATIME
marmalade
candied orange peel
dates & buttered wheat crackers
ham that looks like bacon
SALADS
hearts of palm & blood orange salad
chopped raw asparagus & pea salad
mock caesar
crunchy winter salad
radicchio with hard-boiled egg & crisp pancetta
SOUPE DU JOUR
french onion soup
beet soup canal house style
watercress soup
EAT YOUR VEGETABLES
less is more by patricia curtan
stewy roasted root vegetables
carrots & butter
roasted spring onions
risi e bisi
GONE FISHING
trout with pancetta
steamed fish with a buttery sorrel sauce
fish cakes
BIRDS OF A FEATHER
confit of duck legs
chicken with scallion dumplings
chicken thighs with lemon
chicken thighs with sherry & mushrooms
chicken thighs with bacon & olives
chicken poached in cream
BIG POT COOKING
cassoulet
braised lamb shanks
chicken poached with ham & oxtails
MEAT
red stew
stuffed flank steak
slow-roasted boneless pork shoulder
poached filet of beef
corned beef & cabbage
corned beef hash with poached eggs
ham in a pot
schnitzel & salad
THE PASTA LESSON
fresh pasta
cooked fresh sheets of pasta with:
butternut squash & candied bacon
brown butter & fried sage
cannelloni
EASTER LUNCH
pasta primavera
roast leg of lamb in the oven
leg of lamb roasted in front of the fire
artichokes roman style
a big meringue with exotic
fruits
SOMETHING SWEET
roasted rhubarb
lime curd tart
dried apricot tart
Waiting for Spring
WE ARE DEAD IN THE MIDDLE OF WINTER. The air is full of snow all day but only an inch accumulates. It’s cold when we arrive at the studio in the morning and we work with our hats on until the wood fire warms up the place. It is so quiet now with the French doors shut tight—no noise floats up from the street below. We hibernate, sitting at our desks wrapped in sweaters and scarves. As we write and cook, we listen over and over (as if teenagers) to a CD mix that a friend made for the studio. We warm ourselves with big bowls of watercress soup for breakfast.
We instigate teatime. Every afternoon at three-thirty the sun sinks