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  • December 29, 2014

We slipped down to the studio to work today (town is pretty quiet save for the folks on holiday strolling about). Uncertain of what we’d find in the refrigerator, we brought with us a frozen block of rich chicken stock for lunch—if nothing else, we’d drink mugs of hot broth throughout the day. Turns out the fridge was bare, but the pantry yielded San Marzano plum tomatoes and short-grain rice. We always feel lucky when, with just the fewest ingredients, we can make something nourishing and delicious—like this tomato-rice soup.

  • December 22, 2014

It’s nearly impossible to get anything done with all the holiday rush swirling around. But there’s always enough time for lunch. To keep up our stamina, we pan-fried a ham steak and served it alongside scrambled eggs with meaty sautéed American matsutake (Tricholoma magnivelare) from Northern California—a rare and delicious gift from our friend Tama Matsuoka.

We are off to buy last minute presents, deliver our homemade goodies, and spread Canal House good cheer. ‘Tis the season, so remember to cook some of your own family recipes and start some new food traditions too. Enjoy every holiday morsel—happy happy, merry merry, jingle jangle, dear friends.

  • December 18, 2014

We stopped at our local bakery—Crossroads Bake Shop in Doylestown, PA—to get a cup of coffee this morning and decided to grab a ball of their pizza dough for today’s lunch. Henry, the studio dog, is loosing his tiny little mind while we eat our clam “pie”. Don’t know if the peperoncini, olive oil, parmigiano, parsley, and thyme will agree with him. They sure do with us!

  • December 17, 2014

Leftovers for lunch today. MH had a little dinner party on Monday night, so she brought the remains of two poached chickens with turnips, parsnips, carrots, and leeks in her big orange Le Creuset pot. CH sliced the meat off a whole breast then re-heated it in the jellied pan juices. She sautéed the veggies in butter with the very last parsley and thyme from the balcony. Hope MH has another party soon.

  • December 16, 2014

French onion soup is an alchemic elixir. When a couple of sliced onions, a splash of red wine, and some broth transform into the most luscious lunch we’ve eaten in a long time, that is saying something! It is the perfect antidote to this dreary day. Hope the sun is shining where ever you are.

  • December 15, 2014

We got hungry—after all, breakfast was only half an avocado. So for a late, light lunch we braised wild salmon, escarole, and peas in dry vermouth and Irish butter.

  • December 15, 2014

This morning’s breakfast: the last of our stash of California avocados with California Olive Ranch’s 2014 Limited Reserve olive oil, a squeeze of lemon, crushed red pepper flakes, and a sprinkle of sea salt.

  • December 12, 2014

We defrosted a batch of bolognese and a few frozen sheets of pasta stashed in the back of the freezer for just such an occasion. All that was left to do was to whip up some balsamella and grate a little parmigiano. Then, before we could say,  “How about a deconstructed lasagne bolognese”, we were sitting down to the best lunch in town (if we do say so ourselves). Cook something delicious for yourself, dear friends.

  • December 11, 2014

Snowing off and on all day, so something melty on something crunchy sounded good. We dragged out the old toaster oven and toasted whole wheat bread rubbed with olive oil and tomato, then melted slabs of Taleggio seasoned with tiny dried pepperoncini on top. An escarole salad dressed with a walnut oil vinaigrette seemed the perfect accompaniment. It appears to be clearing up now.

  • December 10, 2014

Lunchtime came with a roar today—we were starving. So we seared two chicken breasts in butter with a little olive oil, then added capers, pitted Castelvetrano olives, and lemon juice. Before we knew it we were scarfing down Chicken Piccata alla Casa Canale.

  • December 9, 2014

We went all out and made beef stew with prunes and pearl onions served over steamed grated cauliflower (instead of rice in hopes of saving a few calories). Both of us were quiet as we ate lunch, savoring the succulent beef. One forgets how good long-braised meat tastes. It takes time, but that’s what makes it so damn delicious.

  • December 8, 2014

We roasted the last of our Winter Luxury pumpkins for lunch today and served it with white sweet potatoes and chickpeas simmered in delicious Maya Kaimal Vindaloo Sauce. What a wonderful way to start the week.

  • December 5, 2014

We were all set to have a late breakfast of steak & eggs, until there was a knock on the studio door. Our friend, the artist Joan Evans, stopped by to show us some of her extraordinary jewelery pieces. The visit lasted into the early afternoon, by then we were all getting mighty hungry. So breakfast turned into lunch for three today: a pan-fried flat-iron steak with lots of salt and pepper and eggs fried in pimentón-seasoned olive oil. Cook something delicious for yourself this weekend, dear friends.

  • December 4, 2014

We seared a skirt steak, spooned some canned “chipotle peppers in adobo sauce” on top, then served it with a perfectly ripe avocado. Now we’re talking. The combination of the smoky heat from the chiles with the juicy steak and rich avocado beats waiting on line at Chipotle any day! Buen apetito.


  • December 3, 2014

Last week the icebox was a treasure trove of goodies. This week we are down to gravlax and eggs. (Poor us—low on champagne; outta caviar!) Time to head to the ol’ store to replenish the larder. Maybe beef stew tomorrow, it better suits this dreary weather.

  • December 2, 2014

One of us is fit as a fiddle; one of us is under the weather. But both of us are grateful for our lunch on this wet, snowy day—big bowls of rich turkey broth with turkey meatballs and fennel. As the last offering of the Thanksgiving bird, this delicate elixir is both prevention and cure.

  • December 1, 2014

Cyber Monday—what the heck? It’s Thanksgiving Monday in our world. That is, sliced turkey sandwiches for lunch. We like ours on white bread (ciabatta, because that’s what we found at the Farmers’ Market) with lots of Hellman’s mayo, Bibb lettuce, salt and pepper, and avocado (because we still have a few left from the box our nice friends sent to us from California). Bet you all know just how good these taste.

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