Cook the Book: 'Canal House Cooking Volume No. 6': Marilyn, littlemonster, arackow, saluki, and Sizzle. Winners have been notified by email and also appear on our Contest Winners page. Thanks to all who entered!
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Entries tagged with 'Canal House Cooking Volume No. 6'
While Boston Cream Pie does in fact hail from Boston (from the Parker House Hotel to be exact) there are a few other inconsistencies to this dessert. You see, it is neither cream-filled or a pie and if we're getting technical. We should probably be calling it Boston Custard Cake since that's exactly what it is. But when you're met with a big slice of chocolate glazed vanilla cake filled with an eggy yellow custard, arguing semantics just seems kind of silly.
Until I ran across this fish sticks recipe in Canal House Cooking Volume No. 6 by Christopher Hirsheimer and Melissa Hamilton I was pretty sure these little logs of breaded fish were born in a box. I'd always equated them with childhood dinners and could perfectly envision them sliding out of the box and onto the toaster oven tray. But one look at those panko-coated fingers of cod in Canal House Cooking and it was clear that fish sticks didn't have to exist only in the frozen foods aisle.
Christopher Hirsheimer and Melissa Hamilton, authors of Canal House Cooking Volume No. 6, have done this bitter green justice with this recipe for Braised Escarole with White Beans.
Beets and lentils are great friends. This week I decided to branch out from my usual beet salad and try this dish of Lentils with Roasted Beets from Canal House Cooking Volume No. 6 by Christopher Hirsheimer and Melissa Hamilton, mostly because I had all of the ingredients on hand. What I was expecting was a hearty side that incorporated the sweet earthiness of beets with meaty little lentils; what I got was so much more.
At first glance the recipe includes all of the traditional ingredients—spinach, garlic, butter, and cream—but upon further inspection, you'll notice a few extra touches. Like ginger, in the form of a bright ginger-garlic paste, as well as starchy diced potatoes that thicken the spinach without having to worry about a roux. It's these kinds of smart little touches that make Hamilton and Hirsheimer the queens of taking satisfying, timeless dishes to the next level.
When was the last time you had Chicken Cordon Bleu? It's probably been too long. Brush away all of those 1970s-era dinner party connotations and you'll find a dish that really does deserve a comeback. Why? Well, because dated or not, it's fried chicken stuffed with ham and cheese.
Two summers ago Ed introduced me to Canal House Cooking, the self-published series of cookbooks from Christopher Hirsheimer and Melissa Hamilton. There's something about these books that's so incredibly appealing—an approach to cooking that's simple but filled with what can only be described as a deep, passionate understanding and love for food; that beautifully honest sort of food you want to eat all the time. The two have introduced their latest book, which we'll be cooking from all week. Enter to win a copy here.