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.