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.
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½ cup ¼ cup anchovies apples asparagus avocado baking bay leaf bay leaves beans black pepper boil bread crumbs breast broth butter cake Canal House cauliflower celery Champagne Chardonnay cheese chicken chives cloves cloves garlic cold cook cookies cool cover crêpes delicious dish dough Drizzle eggs extravirgin olive oil filets finely chopped fish flavor flour foie gras garlic garnished gnocchi goose grill Hass avocados heavy cream inthe kosher salt lemon juice mayonnaise meat medium heat mediumhigh heat mediumlow heat Melt minced minutes olive oil onions orange ounces parsley peas peeled pieces potatoes pound Preheat the oven recipe refrigerate Remove roast salad salmon salt and pepper sauce sauerkraut sausages scallions Season with salt serves simmer skillet skin soup spatula stirring sugar sweet tablespoons tablespoons butter teaspoon temperature tender thinly sliced toast tomatoes truffle vegetables warm whisk wine wooden spoon yolks