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    Canal House Cooking Volume N° 5: The Good Life
    Canal House Cooking Volume N° 5: The Good Life
    Canal House Cooking Volume N° 5: The Good Life
    Ebook188 pages1 hour

    Canal House Cooking Volume N° 5: The Good Life

    By Christopher Hirsheimer and Melissa Hamilton

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    About this ebook

    Triple-tested recipes for dozens of luxuriously tasty treats.

    CANAL HOUSE COOKING VOLUME , N° 5, THE GOOD LIFE is a collection of some of our favorite recipes, the ones we cook for ourselves, our friends, and our families during the fall and right through the holiday season. These are recipes that will make you want to restock your pantry and refrigerator 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 this volume we toast to the good life with ice-cold flutes of grower Champagne and cook lots of big, delicious food. We assemble our version of smørrebrød that glorious array of Danish open-faced sandwiches—with smoked, cured, and pickled fish. We turn out classic pâtés and terrines; top buckwheat blini with smoked salmon and trout roe; tuck black truffles under the skin of our roasted chicken; make our own sausages to serve with big spoonfuls of creamy polenta; and fill crêpes with savory and sweet fillings. We fry apple fritters in the fall and decorate
    sugar cookies for the holidays.

    Canal House Cooking, Volume N° 5, The Good Life, is the fifth 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 longwith Canal House Cooking!

    67 delicious triple-tested recipes
    LanguageEnglish
    PublisherCanal House
    Release dateJul 19, 2011
    ISBN9781453219416
    Canal House Cooking Volume N° 5: The Good Life
    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.

    Read more from Christopher Hirsheimer

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      Book preview

      Canal House Cooking Volume N° 5 - Christopher Hirsheimer

      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: 978-1-4532-1941-6

      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.

      With great appreciation to

      Gabrielle Hamilton for Christmas Eve

      Frank Stitt for Grower Champagnes

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

      180 Maiden Lane

      New York, NY 10038

      www.openroadmedia.com

      CANAL HOUSE

      COOKING

      The Good Life

      Volume N° 5

      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

      christmas eve by gabrielle hamilton

      grower champagnes by frank stitt

      WØRKING UP AN APPETITE

      an appetizing smørrebrød

      fried oysters

      escargots sans their shells

      BIG LIVERS

      goose liver & pork terrine

      goose liver pâté with truffles

      toast points

      foie gras au torchon

      brioche toasts

      seared foie gras with green grapes

      UOVA HUEVOS OEUFS EGGS

      scrambled eggs with truffles

      piquillo pepper eggs

      pimentón fried eggs

      eggs with caper & parsley butter sauce

      CRÊPES

      broiled pig’s feet crêpes

      crêpes

      buckwheat crêpes

      lemon sugar crêpes

      orange sugar crêpes

      chocolate & toasted hazelnut crêpes

      pear & gorgonzola crêpes

      buckwheat blini with smoked salmon & trout roe

      GRANDMA’S GNOCCHI

      our imaginary grandmother’s gnocchi

      turkey neck sugo

      simplest tomato sauce

      simple tomato-pancetta sauce

      truffled lobster with gnocchi

      whole pot-roasted chicken with gnocchi

      green & white soup with gnocchi

      EAT YOUR VEGETABLES

      niloufer’s cauliflower & chickpeas

      the apple farm’s roasted cauliflower

      warm savoy cabbage salad

      red cabbage with apples & chestnuts

      puréed celery root & potatoes

      collards & bacon

      cauliflower soufflé

      FINS ’N’ THINGS

      sole & shrimp

      lobster with browned cream

      steamed mussels with potatoes

      chowder

      SAUSAGES

      making fresh sausages

      italian sausage

      duck sausage with quatre épices

      lamb sausage with currants

      sausages with apples & onions

      grilled sausages & quail

      polenta

      cassoulet our way

      confit of goose legs

      BIG BEAUTIFUL BIRDS

      roast goose with ten legs

      apples cooked with cumin

      chicken & mushrooms

      truffled chicken

      SERIOUS MEAT

      fresh ham with madeira sauce

      roasted pork belly

      céléri rémoulade

      moroccan lamb roast

      mint sauce

      braised beef with currants & caraway

      HOLIDAY SWEETS

      sugar cookies

      coconut cookies

      lemon cookies

      nut cookies

      orange-rosemary cookies

      oeufs à la neige

      pets de nonnes

      pear upside-down cake

      apple fritters

      OUR OPEN DOOR POLICY

      ONE MORNING A THICK ICY VELVET COVERS THE LEAVES—it’s the first hard frost. We’ve had all the clues: golden light falling through the thinning trees patterning the grass, the whiff of wood smoke hanging in cold air, and a certain vibrancy to every view and vista. But a hard frost is the delineator. When we meet at Canal House, we both start talking at the same time What a day! Fall is really here. Let’s take a walk before work. And up the towpath we go, Christopher’s little dog, Henry, padding along at our side. We talk as we walk and quickly the conversation turns to food. We think of all the things we’d like to eat now that the cold weather is here. Let’s make sausages…remember that delicious broiled lobster with cream we used to make…gnocchi, definitely gnocchi…and we need to ask Frank Stitt about those grower Champagnes. So we make a list and a plan.

      One day we drive into New York to see what’s cooking. We’re buzzing with excitement and expectation as we drive first through pretty country roads, then onto two-lane highways, and finally we are navigating the four lanes of freeway as we near the city. We chat all the way in about where we are going to go, what we want to buy, then how we plan to cook everything. We are hungry for the elegance of truffles, foie gras, and caviar, and turned on by the idea of making our own fresh sausages, rustic terrines, and roast goose. We’re having a good time.

      We hit a few stores, and then we head for Russ & Daughters,

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