A Canal House Cooking, Volumes Four Through Six: Farm Markets and Gardens, The Good Life, and The Grocery Store
Volumes four through six in Canal House Cooking’s seasonal recipes series, including mouthwatering dishes for the novice and experienced cook alike
Canal House Cooking Volumes Four Through Six is a collection of some of our favorite recipes, the ones we cook for ourselves, our friends, and our families during the summer, fall, and right through the holiday season. They’ll make you want to run straight to the store, market, kitchen, or out to the grill and start cooking. In Farm Markets and Gardens we live in the season by shopping at farmers’ markets and roadside tables, and gathering the very freshest vegetables from our own gardens. Join us as a “salt-and-pepper cook,” making simple yet intensely flavorful dishes such as tomato salad and berry cobbler. In The Good Life we toast the good life and cook lots of big, delicious food. 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. We fry apple fritters in the fall and decorate sugar cookies for the holidays. Finally, good cooking relies on good shopping, so in The Grocery Store we buy smoked fish to make a delicious creamy stew. Bunches of fat local asparagus go into our shopping cart—we cook them simply and bathe them in a luscious lemon-butter sauce. We choose hearty escarole and tender young spinach and stock up on bags of frozen peas and fava beans to use in so many ways. We buy succulent rhubarb for an early spring tonic or for an Easter dessert, roasted and spooned over crisp meringues.
This is a fixed-format ebook, which preserves the design and layout of the original print book.
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chilled cauliflower soup 36 consommé bellevue
salmon salad 52 halibut salad 52 canal house curried chicken salad
RIGHT OUT OF THE GARDEN
roasted chicken with tomato butter 88 roasted chicken smothered in chanterelles
grilled quail fresh figs 96 grilled spatchcocked chicken
berry cobbler 108 tuiles 110 strong coffee granita
patty curtans famous apricot jam 118 red currant jelly 120 romesco sauce
ITS ALWAYS FIVE OCLOCK SOMEWHERE
½ cup ¼ cup anchovies apples baking bay leaves beans black pepper boil bread crumbs broth butter Canal House Champagne Chardonnay cheese chicken cloves cloves garlic cold cook cookies cool cover crêpes delicious dish dough Drizzle extravirgin olive oil filets finely chopped fish flavor flour foie gras garlic garnish gnocchi goose grill heavy cream kosher salt lemon juice lobster meat medium bowl medium heat medium-high heat Melt minced minutes olive oil onions ounces parmigiano-reggiano parsley peeled pieces pinch Pinot Pinot Meunier Pinot Noir platter poached pork potatoes pounds Preheat the oven recipe Reduce the heat refrigerate Remove roast salad salmon salt and pepper sauce sausages scallions Season with salt serves simmer skillet skin soup stirring sugar tablespoons tablespoons butter teaspoon teaspoon ground tender thinly sliced thyme toast tomatoes truffle vanilla vegetables vinegar warm whisk wine wooden spoon yolks