With Labor Day bearing down, we are indulging ourselves in the last days of summertime. Our lunch today says it all—white corn soup with lobster and avocado.
Late summer yellows are everywhere now—blooming in the fields and beside the road—and in the garden. We’re ingesting the glorious color with a lunch of golden beets and yellow zucchini with French feta, extra-virgin olive oil, parsley, and some salt and pepper.
This morning we picked blackberries at Manoff Market Gardens—we’re making berry jam to keep for winter. The market gardeners tipped us off to head to the end of the row and go for the bodacious Apache variety: big berries, whole lotta flavor. We couldn’t resist, so lunch today is sugared blackberries and cream. Make something delicious for yourself this weekend, dear friends.
Today’s lunch—cold grilled filet of beef with a mustard mayonnaise and a tangle of green beans, zucchini, and sweet green tiger tomatoes dressed in a lemony vinaigrette. It’s summertime and the eating is easy.
We still have a mad craving for BLT’s. After all, this is the tomato’s moment in the sun. We have been wolfing down scads of the red beauties, drizzled with vinaigrette, dolloped with mayo, adorned with minced chives. We’ve even taken to serving our salads with spoons so that we can slurp up every last drop of juice. So today, lunch is a gastronomic harmonic convergence—peeled dead-ripe tomatoes, good crisp bacon, butter lettuce, mayonnaise, chives, and salt and pepper piled on toasted country bread to sop up all the lusciousness. We ain’t gotta barrel of money, but we sure do eat like we do!
As we were standing by the charcoal fire this afternoon, grilling lamb chops, blistering eggplant and tomatoes, and dodging the smoke, we realized today’s lunch is about fire and sauces, the comingling of smoke and assertive flavors—they belong together. So we are feasting on A Pile of Grilled Lamb Chops Scottadito and Eggplant Cooked in the Coals with a smoky grilled tomato vinaigrette. Get your grill on before the leaves fall.
Today we are enjoying the fruits of our weekend labor—Cold Corn Soup with a swirl of sour cream and squash and chive blossoms just because. Here’s how we made it: We cut the kernels off twelve ears of bicolor corn, chopped up two bulb onions, peeled and diced two russet potatoes, then simmered the lot, along with the cobs, in a half gallon of whole milk until the potatoes were soft. We seasoned it with some crushed red pepper flakes and good ol’ s & p. After puréeing it all (minus the cobs, of course) in a food processor, we double strained it. Smooth and silky, sweet and savory, we must say, it may be the best summer recipe so far—maybe. As delicious as it is pretty, it’s an elegant way to start the work week. By the way, is anyone working, or is everyone at the beach?
Which came first? The chicken or the succotash? Maybe it was the corn and lima beans we had bought at the farm market this morning? Or that we already had two plump chicken breasts in the fridge? Hard to say, but we’re eating the Chicken Wrapped in Prosciutto with Anchovy Butter, some sautéed meaty chanterelles, and a succotash of wax beans, limas, and white corn with a fork and knife, plus a spoon to scoop up all the delicious, savory juices. Have a wonderful weekend, dear friends. Enjoy summer’s bounty and cook something delicious for yourself.
We had it all planned, a picnic lunch of Tomatoes Stuffed with Tuna Salad. We’d sit with our legs over the side of the canal and watch the world float by. But one of us was late! She (MH) got a notion to pull the car over by the side of the road, climb a brambly bank, and hunt for mushrooms. Eureka! She found them, beautiful golden chanterelles. We tossed them in a vinaigrette with some steamed runner beans. So now we have a real blue plate special—talk about your locavores. (Oh that’s right, full disclosure, we did not catch the tuna in the canal.)
Today we we pulled the very last radishes from the garden. We needed them to finish today’s lunch, Cauliflower Salad with Green Olives, Radishes (needless to say!) & Parsley. We served a grilled steak on the side.
Week 3 of Canal House cooks Pronto! and there are still so many good dishes to come. We forgot to get beach houses this summer, dang it, and here we are with two feet (actually four) in August with a hunger for a taste of the shore. Whatcha gonna do? We picked up a bag of littleneck clams at the market this morning, a handful of small zucchini, and a bunch of fresh basil to make this delicious Lumache with Zucchini & Clams for lunch. It sure satisfies. And anyway, we don’t like getting sand in our sandwiches.
Instead of lunch (we were invited out today), we offer you a late afternoon hors d’oeuvre and cocktail: Hard-Boiled Eggs & Tomatoes Bathed in a Lemony Vinaigrette and a pretty glass of Prosecco & Aperol. What a way to begin the weekend! Make something delicious for yourself this weekend, dear friends.
A simple working-like-mad lunch—Avocados with Lemon-Supreme Vinaigrette smeared on toasted bread. Still cooking through Pronto! and the hits just keep on coming (if we do say so ourselves). Make something delicious for yourself tonight. You deserve it.
We both showed up at the studio this morning hungry for something more than our usual cup of coffee. So CH made us a real Canal House-style power breakfast: cheeseburgers with sliced avocado and tomato on the side. That held us over ’til mid-afternoon, so it’s a late lunch today. Good thing, as it allowed enough time for the fresh rosemary, sage, garlic, and lemon zest to season a fat bird for our Porchetta-style Chicken before MH threw it in the oven. And when doesn’t a platter of Zucchini with Spicy Anchovy Butter taste good? So good, we’ll serve the leftovers for a late supper tonight, lucky us. And it’s not too late for you to have the very same for your dinner tonight.
Even though it is just us chickens here at the studio today, we couldn’t help ourselves. We grated some ripe raw tomatoes and a little garlic, added torn up basil leaves, doused the sauce with good olive oil, and seasoned it with s & p. So simple. So delicious. Then we tossed in hot pasta to make this big platter of Hot Spaghetti (but we used linquine because that’s what we had) Tossed With Raw Tomato Sauce for lunch. Guess we’d better ring up some friends and invite them to join us. Wish you could come.
Week 2 of Canal House cooks Pronto! What a way to start the week—Grilled Swordfish with Tarragon Sauce, tomatoes with basil and chives, and a salad of tender leaves. We spooned the sauce over everything! Writer Drew Lazor and photographer Chris Sanchez from The Philadelphia Daily News came to lunch, so we showed off a little. Tomorrow it’s just us chickens here, but don’t worry, we’ll pick something else delicious from Volume N° 8.
One of our favorite Pronto! recipes is our Tonnato Sauce. We whirl up this lemony mayonnaise, enriched with canned tuna and anchovies, right in the food processor. Refrigerated, it will keep for several days (though it never lasts that long!) and we spoon it over everything—grilled chicken, boiled potatoes, steamed vegetables hot or cold. But our favorite is today’s lunch, tonnato sauce spooned over open-face tomato sandwiches with arugula and a drizzle of olive oil just to make it that much better. Make something delicious for yourself this weekend, dear friends.
Click here for the recipes that we have been cooking all this week at Canal House.
We fired up our charcoal grill this morning. When the coals were covered in white ash, we nestled a whole eggplant in the hot embers and laid some red bell peppers and plum tomatoes on top. We cooked them this way until the skins on everything were blackened and the flesh soft. Lunch today from Pronto! is Eggplant Cooked in the Coals with Smoky Tomato & Harissa Sauce and Marinated Roasted Peppers. It’s one delicious smokin’ hot lunch.
So we’ve decided to cook through Pronto! Volume N° 8. We’ve been hungry for these summertime Italian recipes and now that the gardens and farm markets are in full swing, let’s go. It seems like a good way to begin is at the beginning, so today’s lunch is two salads. First, Marinated Zucchini, made with little zucs that are full of fresh green taste and aren’t watery the way large zucchini can be. We garnish them with torn basil leaves to add even more verdant flavor. And a Green Olive, Fennel & Parsley Salad made with meaty, buttery-tasting Castelventrano olives that are a perfect foil for the anise-flavor of crisp fennel. We’ll eat these on their own today, with slices of country bread to mop up our plates. But these two lovelies are wonderful with grilled anything—fish, fowl, or meat. We often use them as “sauces” and smother a big steak with either. So you eat your way through the green into the smoky meat. Have at it.
We’ll post the recipes at http://blog.thecanalhouse.com/blog/ at the end of every week. Cook along with us. We love to have you in our kitchen.
We just returned from a two week stint in Chicago. At the market this morning, we discovered summer came on while we were away. There were big bushy bunches of kale, heroic-looking scallions, tomatoes (not peak yet), kohlrabi (why is this so popular?) and bins piled high with bi-color corn (our favorite). We bought a dozen ears, but doled out just two for our lunch today (the rest we’ll take home to share with our families for dinner tonight). And to fill out the menu, we broiled two chicken breasts (on the bone for more flavor) seasoned with olive oil, and salt and pepper, to serve on the side. It’s good to be back.
Lobster lunch redux. Our summer jags are revealing themselves: Lobster and rosé for lunch; fried chicken and rosé for dinner. We tossed the plump chunks of cold lobster with a dab mayonnaise, olive oil, lemon juice, a little chopped celery, tarragon leaves, and minced chives. The haricots verts and potates were simply dressing in olive oil, and s&p. It so hot, we’re sipping our rosé over ice—cool and refreshing. Have a happy exciting fireworks-filled 4th, dear friends. Happy birthday, Uncle Sam!
The illustrious writer David Prior joined us for lunch today, so we are getting our Fourth on—lobster rolls and french fries. The studio is very warm and while the ceiling fan whirled , we downed four bottles of Pellegrino and one bottle of rosé (we want him to think well of us). It’s been nonstop talking about food, travel, and life—he’s brought the wide world to our table. The very best lunch in ages.
We may be the last living people that make quiche outside of France. It seems to have gone out of fashion, but we still love it. We made one today in fact—fat scallions from the farmers’ market in a creamy custard with a flaky, buttery crust. Maybe we’ll call it tarte à l’oignon, it has a tonier ring. In the words of Gomez Addams, “I love it when you speak French to me”.
It feels hot and muggy, like late-June should. So gazpacho floated up to the top of the menu. It showed up right on cue, all dressed up with tiny, crisp croutons, a confetti of tomato and cucumber, and though it isn’t authentic, a sprinkle of chives from our window box. They go on everything we cook this time of year. One spoonful and summer memories come flooding back.
Now you’ll think we have lost our minds—broccoli with butter and lemon for lunch? Well, we have fallen in love with this beautiful brassica. It tastes rich and green and full of prana.
Just back from Kentucky, nothing in the fridge, so we headed off to our favorite farm stand to replenish supplies. Not much going on yet—no tomatoes, squash, or cucs—but we found beautiful broccoli florets. We blanched them, gave them a bath in olive oil and butter with anchovies and garlic, and tossed them into a bowl of orecchiette. All it took was a shower of parmigiano and it was ready to eat. Who said they didn’t like broccoli? Bon appetito!
It’s a simple shrimp salad for lunch today. The shrimp were too jumbo (is that possible?) so we sliced them lengthwise, then tossed them with diced celery, chives, fresh lemon juice, lots of mayonnaise and a little sour cream. We’re rationalizing that the mayo must be good for our complexions.
Really delicious local strawberries are in. They’re the Earliglow Junebearing variety—first of the summer berries, tiny, and candy-sweet. We bought two quarts for lunch today, why not? One for CH, one for MH. We hulled the berries and since they were a little bit sandy, we rinsed them with a bottle of red wine, why not? Though they didn’t really need it, we sprinkled them with a little sugar to make the juices just that much sweeter. Why not? It’s Friday. We can do as we like. Have a lovely weekend dear friends. Why not?
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