Cook the Book: 'Canal House Cooking Volume 4: Farm Markets & Gardens': neojess, cl2040, strmywthr3, nniicc93, and melanzane. Winners have been notified by email and also appear on our Contest Winners page. Thanks to all who entered.
'Canal House Cooking Volume 4: Farm Markets and Gardens' on Serious Eats
At first glance this Pasta with Parsley and Toasted Walnut Sauce from Christopher Hirsheimer and Melissa Hamilton's Canal House Cooking looks a lot like pesto. All of the usual suspects are accounted for: green herbs, nuts, garlic, oil, and cheese, and it's made in a mortar and pestle. But after grinding up a batch, I was struck by how un-pesto-like this sauce was, more delicate and creamy than its basil counterpart, and somehow much more of a stick-to-your-ribs plate of pasta.
I've never been shy about my love of anchovies. In fact, I've made it a personal mission to convert the anchovy-opposed into fans of the oily little fishes. My preferred method of easing newcomers into the umami-rich world of anchovies is something I like to call "the secret anchovy"—dissolving a few filets into a dish to deepen the flavor. This Roasted Chicken with Tomato Butter from Christopher Hirsheimer and Melissa Hamilton's Canal House Cooking is a perfect example of the anchovy sneak attack.
Last summer Ed profiled Canal House Cooking Volume 1, the first in a series of quarterly seasonal cookbooks from Christopher Hirsheimer and Melissa Hamilton. The fourth volume in the series is out, and finds inspiration in gardens, roadside farmstands, and summertime farmers' markets. We are thrilled to share a week's worth of late-summer recipes from Canal House Cooking including Roast Chicken with Tomato Butter, Corn Soup with Lobster and Avocado, and Quick-Cured Salmon with Fresh Dill.