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  • January 30, 2012

This morning in the center of our fishmonger’s ice-packed case was a tub of gleaming, silvery-skinned, fresh anchovies. We couldn’t resist. We bought the little devils, dipped them in milk, dredged them in flour, then deep-fried them. They’re almost better than a pile of French fries. Almost.

 

  • January 27, 2012

 

It rained so hard today we had to dry our boots by the wood burning stove. To take the chill off, we dove into the freezer and found some harira we’d stashed away for just such a day.  We pulled a couple of chairs next to the fire and are now happily slurping big bowls of the Moroccan lamb and lentil soup garnished with preserved lemons.

 

  • January 26, 2012

Lillie Anderson comes to visit Canal House from time to time. She is only 11 years old but she got the cooking bug! Pasta is her specialty. Last year she made rigatoni with ham and peas, but now, a year older and wiser, she has a greater appreciation for subtlety. So it’s a swirl of pappardelle, bathed in cream and parmigiano-reggiano, with peas and scallions. Lillie suggests you serve it with plenty of cracked black pepper. We think she should quit school and come and work with us here at Canal House.

  • January 25, 2012

 

Joanna and Marc Michini of Purely Farm in Bucks County, PA, raise organically pastured chicken, turkey, pork, and lamb. They are dedicated to sustainable agriculture, the humane treatment of animals, and an organic way of life. We are devoted customers. We bought a big fresh ham steak from them that we pounded out until it was almost as big as a platter, then schnitzelized it and fried it in our biggest pan. We believe in the Austrian lore that a man should be able to sit on a schnitzel, and not have grease stains on his pants. Though we demurred from actually sitting on our lovely lunch, it didn’t look or taste the least bit greasy. So it is a good day, with a lunch of pork schnitzel, mashed sweet potatoes, and peas with mint and parsley. Tonight’s  dinner will be a cup of pu-erh tea.

  • January 24, 2012

It’s a big platter of pan-fried chicken thighs with caper berries and pancetta for lunch today. It is such a mild, pretty, spring-like day, maybe we’ll take it outside and soak up a little vitamin D while we eat.

  • January 23, 2012

Rainy drizzly day so we’ll tuck into a big pot of polenta with a big  spoonful of luscious ratatouille.

  • January 20, 2012

We’ve gone to the dogs. It’s been a long hard week, so we made ourselves chocolate hazelnut spread (homemade Nutella) and slathered it on toasted baguette for lunch—let it all hang out.

  • January 19, 2012

Today’s lunch is sole meunière smothered in a pile of peas and chives, and bathed in lemon butter sauce, served with a sip of ice-cold Petite Arvine.

  • January 18, 2012

Michelle Fuerst is hanging out with us today. We had some pizza dough on hand and she made a pizza with fresh mozzarella, paper-thin lemon slices, fresh rosemary, Ceringola olives, and Aleppo chile pepper, draping it with prosciutto after it came out of the blistering hot oven—the girl can cook. Buon appetito!

  • January 13, 2012

We’re eating late today, a boned branzino stuffed with Meyer lemons, cooked on a bed of potatoes, garlic, and thyme. Have a lovely weekend.

  • January 12, 2012

We want to build a fire, layer up the sweaters, sip mugs of hot cocoa, but no can do—it’s a bitter 60° here! So instead we’ll make a spring salad with artichoke hearts, frozen favas and peas, a tiny dice of ham, and arugula leaves from somewhere south of the equator where it really is spring. Guess January’s the new April.

  • January 11, 2012

This may be our favorite (and most delicious) we’re-too-busy-to-cook lunch. We pour a few glugs of really good extra-virgin olive oil into a large skillet, add slices of garlic that we sauté for a minute, then we pave the pan with sliced potatoes and chorizo that cook  until the potatoes are tender and the sausages have released their smoky pimentón-flavored oil. In go eggs beaten with a little cream and we slide the skillet into a hot oven to finish cooking. Faster to cook than to write about! We flip it onto a board and cut big wedges for ourselves. Hot or cold it never fails to satisfy us.

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