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    Canal House Cooking Volume N° 4: Farm Markets & Gardens
    Canal House Cooking Volume N° 4: Farm Markets & Gardens
    Canal House Cooking Volume N° 4: Farm Markets & Gardens
    Ebook169 pages17 hours

    Canal House Cooking Volume N° 4: Farm Markets & Gardens

    By Christopher Hirsheimer and Melissa Hamilton

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    About this ebook

    Make the most of fresh vegetables with these easy-to-prepare recipes from the cookbook authors with “a cult following among the fooderati” (Bon Appétit).

    CANAL HOUSE COOKING, VOLUME N° 4, FARM MARKETS & GARDENS is a collection of some of our favorite summer recipes, the ones we cook for ourselves, our friends, and our families. They’ll make you want to run straight to the kitchen or out to the grill 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. In the summer, we forsake the convenience of the supermarket to live in the season by shopping at farmers’ markets and roadside tables, and gathering the very freshest vegetables from our own gardens. The way we cook couldn’t be simpler—slicing big, juicy tomatoes for lunch, preserving tomatoes for later; grilling vine-wrapped whole fish or a peppercorn-rubbed beef tenderloin for dinner; roasting chickens then slathering them with fresh herb butter; cooking corn into succotash; and turning ripe summer fruit into jams, jellies, and cobblers.

    Canal House Cooking, Volume N° 4, Farm Markets & Gardens, is the fourth 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!

    67 delicious triple-tested recipes
    LanguageEnglish
    PublisherCanal House
    Release dateJul 19, 2011
    ISBN9781453241028
    Canal House Cooking Volume N° 4: Farm Markets & Gardens
    Author

    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.

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      Book preview

      Canal House Cooking Volume N° 4 - Christopher Hirsheimer

      CANAL HOUSE

      COOKING

      Copyright © 2010 by 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: 978-1-4532-1940-9

      Printed in the United States of America

      10 9 8 7 6 5 4 3 2 1

      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.

      Edited by Margo True.

      Copyedited by Valerie Saint-Rossy.

      Editorial assistance by Julie Sproesser.

      This 2012 edition distributed by Open Road Integrated Media, Inc.

      180 Maiden Lane

      New York, NY 10038

      www.openroadmedia.com

      CANAL HOUSE

      COOKING

      Farm Markets & Gardens

      Volume N° 4

      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

      IT’S Always FIVE O’CLOCK SOMEWHERE

      the arturo

      juicy fruit cocktail

      lemon cordial

      dark & stormy

      barley water

      WORKING UP AN APPETITE

      frico

      shrimp ceviche

      halibut with tomato, mint, & lemon

      quick-cured salmon

      jamón serrano on toast with red tomato preserves

      little blue reds

      hot sausages & cold oysters

      AVOCADO LOVE

      in praise of the hass avocado

      an avocado with crab salad

      cold avocado & cucumber soup

      guacamole & chips

      chicken tacos for lunch

      avocado, arugula, & grapefruit salad

      A BIG BOWL OF SOUP

      chilled cauliflower soup

      consommé bellevue

      tomato-cucumber water

      corn soup with lobster & avocado

      FINES HERBES

      green sauce

      toasted bread crumbs

      summer mayonnaise

      omelet with fines herbes

      pasta with parsley & toasted walnut sauce

      parsley-potato salad

      LUNCHEON SALADS

      salmon salad

      halibut salad

      canal house curried chicken salad

      shrimp salad

      chopped ham salad with hard-boiled eggs

      anytime egg salad

      THE BIG REDS

      tomato tart

      sliced tomato salad with blue cheese

      tomatoes take a warm oil bath

      red peppers stuffed with tomatoes

      red tomato preserves

      RIGHT OUT OF THE GARDEN

      simple summer vegetables

      grilled leeks with romesco sauce

      poached leeks vinaigrette

      grilled eggplant with mint

      GONE FISHIN’

      halibut & lentils with fennel

      salmon with lemon-butter sauce

      kippers

      terrine of salmon & peas

      THE BIRD IS THE WORD

      roasted chicken with tomato butter

      roasted chicken smothered in chanterelles

      turkey galantine

      panko fried chicken with lemon

      THE GRILL

      grilled quail & fresh figs

      grilled spatchcocked chicken

      grilled branzino

      grilled duck breast with prunes in red wine

      the whole beef tenderloin, peppered & grilled

      smoky mussels with toasted bread crumbs

      SUMMER SWEETS

      berry cobbler

      tuiles

      strong coffee granita

      pink lemon granita

      zabaione

      PRESERVING SUMMER

      patty curtan’s famous apricot jam

      red currant jelly

      romesco sauce

      compound butters

      bagna cauda

      Farm Stands, Roadside Tables & the Garden

      ALL SUMMER LONG, LITTLE FARMERS’ MARKETS pop up like wildflowers around our county—happily, they seem to be spreading. It might be Thursday afternoon in the high school parking lot or Sunday morning in a field next to an old barn. One of our favorites, the Ottsville Farmers’ Market, goes from Friday afternoon

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