• February 13, 2019

We found these little eggplant at a wonderful Asian market in Ft. Lee, New Jersey. Thought we might make something with them to celebrate the Lunar New Year, but we ended up folding, pleating, and eating dumplings for days instead. Heaven. Now we’re back to braising, just the way to turn these cutie pie eggplant supple and tender.  We hauled out our Le Creuset pot, and added the eggplant (they’re about the size of a golfball). Then we added a can of whole peeled tomatoes and the water we used to rinse out the can (about 1 cup), a sliced onion, and a couple of crushed garlic cloves. We spiced things up with red pepper flakes, bay leaves, salt, and some glugs of olive oil to add richness. We covered the pot and into a 300°F oven it went to braise until the eggplant had collapsed into the saucy juices. It’s one of those dishes that could be served hot over rigatoni topped with crunchy bread crumbs, but we ate it for a dainty lunch today, served at room temperature with some hard-boiled eggs.

  • January 14, 2019

Happy New Year, dear friends. We’ve been, like college kids on Winter Break, away from the studio since just before Christmas. We ate well over the holidays, but not so much that we feel the need to go on a post-holiday cleanse. What punishment that would be when it’s so cold outside and all our bodies really crave is something warm, that fills our tums, and sticks to our ribs. Today for example, a perfect lunch that does all three: chunky Italian sausage, mushroom, and tomato sauce spooned over soft, buttery polenta. A “spag-bol” of sorts. We each started out with a dainty serving, then went back for thirds. Feels good to honor what your body asks for.

  • December 20, 2018

We cooked a Christmas lunch for all the hard-working, talented men who have been transforming The Canal House Station in our new home. Normally, they eat in the midst of scaffolding, ladders, and saws but we hid all the boxes and general disarray of a construction site and set a nice table for them. We laid out relish trays with breadsticks, salami, prosciutto, olives, carrots, and celery. Then we served them lasagne Bolognese and garlic bread, followed by a chicory salad with orange segments and fennel. It was sea salt caramel and Madagascan vanilla gelato with Christmas cookies for dessert. It was a big success on all sides. We ate our lasagne in the kitchen. Then we did the whole thing over again for the Early Bird Espresso & Mercantile team’s Christmas dinner. As always the giving is always better than the getting. Cook something delicious for yourselves this holiday weekend, dear friends.

  • December 18, 2018

We gave ourselves a little break today and picked up Chinese takeout for lunch—ginger chicken stir-fry, Chinese eggplant, pork gyoza, and a spring roll. Why the heck not? It freed us up so we could keep on keeping on as we finish up some projects and get ready for the fast-approaching holidays.

  • December 17, 2018

Baked potatoes and yams, Kerrygold Irish butter, salt and pepper for lunch today—just that simple. And a very delicious way to start the week it was.

  • December 14, 2018

Craving something crunchy for lunch, we fixed ourselves a celery and radicchio salad, added some richness with a few hard-boiled eggs, and dressed all with a garlicky anchovy vinaigrette. Now we’ll be able to have second helpings of eggnog at this weekend’s holiday parties. Eat, drink, and cook something delicious for yourselves this weekend, dear friends. After all it’s the holidays.

  • December 13, 2018

Grey gloomy days often require bowls of hot soup to lighten the mood here at Canal House. So that’s what we are having for lunch today, French onion soup with melted Gruyère toasts. So simple to make, so economical, so good—leave it to the French.

  • December 7, 2018

One would think the skirt steak tucked away in our freezer might have inspired our choice for lunch today, but it was actually the head of radicchio in our fridge. How delicious the bitter leaves would be tossed with a garlicky vinaigrette and served alongside the richness of a seared steak?  Then we got to thinking that a “special sauce”  of mayonnaise, sour cream, olive oil, and salt and pepper would taste awfully good with that seared steak. So we defrosted the steak and by lunchtime we were sitting down to a lovely little lunch accompanied by a couple of fingers of red wine to wash said deliciousness down. Get in the spirit of the season and remember to make something delicious for yourselves this weekend, dear friends.

  • December 6, 2018

When we rolled into the studio this morning, we each arrived with a little something for today’s lunch. One brought three handsome red bell peppers and the other brought one pound of beautiful ground lamb. So lunch was decided for us—lamb and rice stuffed peppers. We added onions, golden raisins, cumin, and coriander to twirl the dish up. It was the perfect thing to eat on this cold day. Afterwards, we took Bob, the new studio dog, for a walk around town and looked at how people have decorated their houses for the holidays. Maybe we’ll both get around to buying Christmas trees this weekend. Gotta get in the spirit of the season!

  • December 5, 2018

The cupboard is bare, save for a head of cauliflower hiding behind a carton of out-of-date milk. Of course we always have a few strands of pasta, some parsley, capers, and a hunk of Parmigiano-Reggiano. We found a little box of saffron threads, too. It all added up to fettuccine with sautéed cauliflower. Seasoned with butter, extra-virgin olive oil, and salt it tasted pretty good. Yet another version of stone soup.

  • December 4, 2018

In honor of Hanukkah, we made latkes for lunch. Such a simple recipe: grated Russet potatoes, finely chopped onion, egg, salt, and pepper mixed together, shaped into disks, then fried in oil. We fiddled around with the recipe, as we are wont to do: with grated raw potatoes, grated par-boiled potatoes, even frozen grated par-boiled potatoes. In the end it didn’t really matter, they all were delicious and got us into the spirit of The Festival of Lights—to never be afraid to stand up for what’s right; to perform good deeds; to always strive to be better; and to remember that even one candle can light the darkness.  It’s not our holiday but we embrace all that it stands for.

  • December 3, 2018

A recipe in the New York Times last week caught each of our attention, but we never got around to mentioning it to each other, there were too many other things going on. This morning CH had some soaked chickpeas she hoped to cook for lunch today and started telling MH about a recipe she’d recently seen for chickpeas and coconut milk. MH practically finished CH’s sentence, saying she’d seen it too and was dying to make it. So we did, and send thanks to Alison Roman for her Spiced Chickpea Stew with Coconut and Turmeric. Simply delicious.

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