• November 14, 2018

While the baby beets and stubby carrots roasted in the oven this morning, we had dainty bowls of chili with plops of sour cream for elevenses. For lunch, we tossed the roasted root vegetables with bitter radicchio leaves in a lemony, cumin and smoked paprika vinaigrette. This salad definitely put the roses in our cheeks.

  • November 14, 2018

While the baby beets and stubby carrots roasted in the oven this morning, we had dainty bowls of chili with plops of sour cream for elevenses. For lunch, we tossed the roasted root vegetables with bitter radicchio leaves in a lemony, cumin and smoked paprika vinaigrette. That salad definitely put the roses in our cheeks.

  • November 13, 2018

Today our conversations about food officially turned Thanksgiving centric: “Have you ordered your birds yet?”; “How many pounds?”; “How many people will you be cooking for?”; “Are you making stuffing?”; “Which one?”; “What side dishes will you make this year?”; “Which pies?”; “Is anyone bringing anything?”; “Are you trying anything new this year?”. We will both use russet potatoes to make mounds of silky, smooth whipped mashed potatoes. And probably both serve a pile of buttery string beans. The rest of our menus will fall into place as the week progresses. A guest joined us today just as we were sitting down to lunch on baked potatoes with melted butter and sour cream, with a pile of buttery string beans. It’s beginning to taste a lot like Thanksgiving.

  • November 12, 2018

It’s always a treat to come into the studio on Mondays and find out/talk about what each of us cooked up at home over the weekend. It’s even better when delicious leftovers come along, too. So for lunch today, we turned CH’s maitake mushroom risotto into risotto cakes (we added an egg to the risotto to bind the cakes), breaded them with crunchy, buttery bread crumbs, then baked them in a 400°F oven until hot. MH brought washed Bibb lettuce and we tossed it in our Canal House Vinaigrette. Leftovers never tasted so good.

  • November 9, 2018

We arrived at the studio with a butternut squash. Hmm, what could we make with it for lunch? Then we eyed a box of artisanal tagliatelle in our pantry, and the decision was made. We braised fat cubes of squash and sliced garlic with butter, preserved lemon, and saffron and spooned the chunky “sauce” around tangles of toothsome pasta. Just as we sat down to eat, it started—the cold rains of November. With a few more days like this, all the leaves will be off the trees. We’re definitely heading into pasta season. Cook something delicious for yourselves this weekend, dear friends.

  • November 7, 2018

On her way home from a meeting in NYC yesterday, MH stopped at our favorite Korean spot—So Kong Dong in Fort Lee, N.J.—for a bowl of boiling-hot soondubu jjigae (spicy soft tofu stew). Halfway through eating, she ordered more to take-away for lunch the next day. So today that’s just what we did, heated up the stew and slurped down every last tasty drop. CH was grateful for such a thoughtful gift. And we both agreed that it’s a good thing we don’t have more delicious spots like this nearby—we’d never cook!

  • October 31, 2018

In honor of Halloween today, we carved out a lid from a Fairytale pumpkin (such a great name!), scooped out the seeds, and filled the cavity of this noble squash with sliced onions and garlic, rich chicken stock, butter, a bay leaf, some nutmeg, kirmizi biber Turkish chile flakes, salt and pepper, and lots of grated Gruyère. We replaced the lid, and into a 375°F oven it went to roast until the flesh was tender, then took the lid off and added more cheese. Just before it was finished roasting, the pumpkin tricked us, and split on the sides, releasing all the flavorful broth into the roasting pan. Dang! It was so thick-walled, we thought it would never collapse. We should have stuck with Cinderella (Rouge Vif d’Etampes), the beige cheese, or the blue Jarrahdale varieties for this soup. Their thick sturdy walls won’t collapse as the pumpkin roasts in the oven. No Matter. We scooped the flesh and melted cheese into soup bowls and ladled in the broth. Happy Halloween!

  • October 30, 2018

The weekend is a great time to get set up for eating through the rest of the week. One of us made  hummus on Sunday, so today we topped it with roasted butternut squash, chopped fennel, and scallions. We brought pita to toast then use to scoop up the flavorful “paste” but we didn’t even bother with it. We just scarfed it all down with forks, then back to work we went tummies full.

  • October 26, 2018

This morning it was overcast and chilly, the kind of weather that had it been ten degrees cooler, would have smelled like snow was in the forecast. Nevertheless, it’s cold enough to get our braising on. So we did. We filled our big Le Creuset Dutch oven with lamb shanks, onions, garlic, white wine, broth, and butter, covered the pot, and slid it into a 375°F oven to bubble away until the meat was about-to-fall-off-the-bone tender. Then we braised some leeks and scallions in butter. The aromas filled the studio with warmth. It’s been a long time since we’ve tucked into a big lunch like this, but it’s Friday and a worthy way to end the week. Remember to cook something delicious for yourselves this weekend, dear friends.

  • October 25, 2018

We are bringing dessert to a dinner party next week and have been cooking through some of our favorites to see what will fit just right with the pot luck menu. These red wine poached pears—Bartlett and Forelle—are strong contenders. Their poached flesh is so meaty, and the poaching liquid, reduced to a rich winey syrup, tastes warm and sweet. Kind of the perfect fall dessert. And not half bad for today’s lunch.

  • October 23, 2018

We had a great visit this morning with a group of creative minds from Bath & Body Works. They are touring Bucks County so they stopped by Canal House Station to see what we are up to and to grab a bite of breakfast. What a fun confab. We were asking them questions, “What are your favorite fragrances?” And they were asking us questions, “What are your favorite flavors?” We were all interested in each other’s point of view. They were on a schedule, so we showed them around the building, then fed them—waiting to eat later since we were the waitresses. We finally sat down around 2 P.M. to a breakfast lunch of buttered soft boiled eggs showered with tarragon and chives, toast with apricot jam, and the last piece of apple galette to share. Actually the day was about sharing. Everybody wins.

  • October 22, 2018

Happy Monday! We are on the fly, so it is red kiri squash soup with lemon and tangerine zest. We threw in a few croutons to give us a little strength. Keep on keeping on, dear friends.

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