Canal House Cooking - Volume No4 - Farm Markets and Gardens

Canal House Cooking, Volume No 4: Farm Markets & Gardens is a collection of some of our favourite 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 cooks 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 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 No 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 Cover Copyright Title Page Contents 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 tomatoes, mint, and 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 and chips chicken tacos for lunch avocado, arugula, and grapefruit salad A Big Bowl of Soup chilled cauliflower soup consommé bellevue tomato-cucumber water corn soup with lobster and avocado Fines Herbes green sauce toasted bread crumbs summer mayonnaise omelet with fines herbes pasta with parsley and 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 and lentils with fennel salmon with lemon-butter sauce kippers terrine of salmon and 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 and 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 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