Canal House Cooking Volume N° 4: Farm Markets & Gardens
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About this ebook
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
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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Titles in the series (22)
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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