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    Canal House Cooking Volume N° 7: La Dolce Vita
    Canal House Cooking Volume N° 7: La Dolce Vita
    Canal House Cooking Volume N° 7: La Dolce Vita
    Ebook177 pages59 minutes

    Canal House Cooking Volume N° 7: La Dolce Vita

    By Christopher Hirsheimer and Melissa Hamilton

    4.5/5

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    About this ebook

    The Canal House Cooking series is a seasonal collection of our favorite recipes—home cooking by home cooks for home cooks. With a few exceptions, we use ingredients that are readily available and found in most markets in most towns throughout the United States. All the recipes are easy to prepare, all completely doable for the novice and experienced cook alike. We want to share with you as fellow cooks, our love of food and all its rituals. The everyday practice of simple cooking and the enjoyment of eating are two of the greatest pleasures in life.

    This volume celebrates the bounty of fall and the festive holiday season with delicious Italian dishes, some classic, some reinterpreted Canal House style.
    LanguageEnglish
    PublisherCanal House
    Release dateJan 17, 2012
    ISBN9781453219430
    Canal House Cooking Volume N° 7: La Dolce Vita
    Author

    Christopher Hirsheimer

    Christopher Hirsheimer served as food and design editor for Metropolitan Home magazine, and was one of the founders of Saveur magazine, where she was executive editor. She is a writer and a photographer.

    Read more from Christopher Hirsheimer

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    Reviews for Canal House Cooking Volume N° 7

    4.5/5

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    • 5/5
      Canal House Cooking is not a cookbook, it is dream travel. Elissa Hamilton and Christopher Hirshemeyer describe their trip to Italy in search of the Italian food made in home kitchens. While there, they lived in a small town in a small home and traveled the area eating the foods of the small cafes and inns or picking up fesh food in the markets. They would take food home and preparing it in a similar manner. In this way, they learn the daily diet of the Italian people, enjoying the Italian culture, and soaking up knowledge of home food preparation. I realize that they were working, but they make it seem so wonderful and describe it so beautifully, that from my armchair, I visualize myself on their trip. For me, this is the ultimate in armchair travel. The cookbook itself is very interesting, and their companion website describes palces to find difficult items. Unfortunately for me, this type of cooking is not possible because of time and scheduling, but the book is a joy to read. Maybe this summer, I can utilize some of their recipes. This book is for serious cooks and those who dream of being serious. Received Galley from NetGalley.com

    Book preview

    Canal House Cooking Volume N° 7 - Christopher Hirsheimer

    endpapers

    A waiter sets a table in Florence

    CANAL HOUSE

    COOKING

    Copyright © 2011 by Christopher Hirsheimer & Melissa Hamilton

    Photographs copyright © 2011 by Christopher Hirsheimer

    Illustrations copyright © 2011 by Melissa Hamilton

    All rights reserved. No part of this book may be reproduced or transmitted in any manner whatsoever without written permission from the publisher, except in the case of brief quotations embodied in critical articles or reviews.

    CANAL HOUSE

    No. 6 Coryell Street

    Lambertville, NJ 08530

    thecanalhouse.com

    ISBN: 978-1-4532-1943-0

    Book design by CANAL HOUSE, a group of artists who collaborate on design projects.

    This book was designed by Melissa Hamilton, Christopher Hirsheimer & Teresa Hopkins.

    Edited by Margo True & Copyedited by Valerie Saint-Rossy.

    Editorial assistance by Frani Beadle, Julia Lee, Julie Sproesser & Elizabeth May Wyckoff.

    With great appreciation to

    Colman Andrews, Lori di Mori & Jason Lowe

    This 2012 edition distributed by Open Road Integrated Media, Inc.

    180 Maiden Lane

    New York, NY 10038

    www.openroadmedia.com

    CANAL HOUSE

    COOKING

    La Dolce Vita

    Volume N° 7

    Hamilton & Hirsheimer

    Welcome to Canal House—our studio, workshop, dining room, office, kitchen, and atelier devoted to good ideas and good work relating to the world of food. We write, photograph, design, and paint, but in our hearts we both think of ourselves as cooks first.

    Our loft studio is in an old red brick warehouse. A beautiful lazy canal runs alongside the building. We have a simple galley kitchen. Two small apartment-size stoves sit snugly side by side against a white tiled wall. We have a dishwasher, but prefer to hand wash the dishes so we can look out of the tall window next to the sink and see the ducks swimming in the canal or watch the raindrops splashing into the water.

    And every day we cook. Starting in the morning we tell each other what we made for dinner the night before. Midday, we stop our work, set the table simply with paper napkins, and have lunch. We cook seasonally because that’s what makes sense. So it came naturally to write down what we cook. The recipes in our books are what we make for ourselves and our families all year long. If you cook your way through a few, you’ll see that who we are comes right through in the pages: that we are crazy for tomatoes in summer, make braises and stews all fall, and turn oranges into marmalade in winter.

    Canal House Cooking is home cooking by home cooks for home cooks. We use ingredients found in most markets. All the recipes are easy to prepare for the novice and experienced cook alike. We want to share them with you as fellow cooks along with our love of food and all its rituals. The everyday practice of simple cooking and the enjoyment of eating are two of the greatest pleasures in life.

    CHRISTOPHER HIRSHEIMER served as food and design editor for Metropolitan Home magazine, and was one of the founders of Saveur magazine, where she was executive editor. She is a writer and a photographer.

    MELISSA HAMILTON cofounded the restaurant Hamilton’s Grill Room in Lambertville, New Jersey, where she served as executive chef. She worked at Martha Stewart Living, Cook’s Illustrated, and at Saveur as the food editor.

    melissainsiennaedit.tif

    Above, Melissa (left) and Christopher (right) in Siena; below, the Canal House ride

    TOColivebranch-colorized-left-stretched.tif

    TEMPUS FUGIT

    the hinds head sacred gin & tonic

    gin & limone

    dazzling italian sparklers

    WORKING UP AN APPETITO

    tramezzini: with white truffle butter

    with prosciutto & arugula

    speck, fontina & lemon panino

    panino bianco

    supplì al telefono

    fonduta

    bottarga on warm buttered toast

    prosciutto & figs

    A GOOD DAY FOR A BIG BOWL OF ZUPPA

    christmas soup

    mussel soup

    capon broth with anolini

    minestrone

    PASTA

    spinach pasta

    egg pasta

    green lasagne with tomato sauce & fresh ricotta

    lasagne bolognese

    fresh ricotta, butter & lemon ravioli

    pappardelle & mushrooms

    spinach tagliatelle with simple tomato sauce & ricotta

    gnocchi verdi

    ricotta gnocchi

    RISO

    risotto bianco

    risotto milanese

    risotto alla certosina

    tummala di risotto e spinaci

    PESCE

    stewed eel

    oil-poached swordfish

    salt cod with tomatoes & green olives

    branzino with shrimp & fennel

    squid & potatoes

    BIG BIRDS & LITTLE RABBIT

    roast capon with dressing

    chestnuts, prunes & bread crumbs

    sausage & apples

    poached capon in rich brodo

    cold capon salad

    guinea hen with cipolline & chestnuts

    braised rabbit with capers & pancetta

    CARNE

    cabbage & fennel with sausages & borlotti

    braised lamb & green beans

    meatballs with mint & parsley

    osso buco

    new year’s cotechino with lentils

    EAT YOUR VERDURE

    porcini in umido

    cabbage in agrodolce

    stuffed onions piedmontese

    peppers in agrodolce

    chickpeas with stewed tomatoes

    zucca

    warm salad of radicchio & white beans

    celery baked with tomatoes

    WHY BUY IT WHEN YOU CAN MAKE IT?

    salsa verde

    fresh whole milk ricotta

    simple tomato sauce

    balsamella

    ragù bolognese

    spinach tagliatelle bolognese

    pappardelle bolognese

    DOLCI

    apple cake

    jam tart

    cheesecake from rome’s jewish quarter

    vin santo-poached pears with gorgonzola dolce

    chocolate chestnut torte

    monte bianco

    gelato di gianduia

    TOColivebranch-colorized-lowerleft-stretched.tiftableatlori%27seditsized.tif

    Our home away from home, Casa Canale in Tuscany

    ornament CASA CANALE ornament

    WE RENTED A FARMHOUSE IN TUSCANY—a remote, rustic old stucco and stone house at the end of a gravel road, deep in the folds of vine-covered hills. It had a stone terrace with a long table for dinners outside, a grape arbor, and apple and fig trees loaded with fruit in the garden. There was no phone, TV, or Internet service, just a record player and shelves and shelves of books. It had a spare, simple kitchen with a classic waist-high fireplace with a grill. It was all we had hoped for. It was our Casa Canale for a month.

    The decision had been made back in our New Jersey studio six months earlier on a cold rainy day in early spring. Over a lunch of cannelloni, we’d gotten into a long conversation about why Italian food tastes so damn delicious. We sat there for a couple of hours discussing it. We have both traveled extensively in Italy, eating in every region, and in one sense we really do know Italian food: We know that seppie (cuttlefish) is served with white polenta in the Veneto; that bread crumbs replace grated cheese in Sicily;

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