Canal House Cooking, Volume 5: The Good Life by Christopher Hirsheimer and Melissa Hamilton

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    • Categories: Dips, spreads & salsas; Vegetarian
    • Ingredients: butter; prepared horseradish
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    • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
    • Ingredients: Japanese cucumbers; rice wine vinegar
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    • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
    • Ingredients: red onions; rice wine vinegar
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    • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
    • Ingredients: carrots; rice wine vinegar; whole cloves; black peppercorns; bay leaves
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    • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
    • Ingredients: beets; rice wine vinegar; whole cloves; black peppercorns; bay leaves
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    • Categories: Sauces for fish; Swedish; Vegan; Vegetarian
    • Ingredients: Dijon mustard; dill
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    • Categories: Appetizers / starters
    • Ingredients: oysters; panko breadcrumbs; vegetable oil
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    • Categories: Appetizers / starters
    • Ingredients: snails; Riesling wine; veal stock; parsley; shallots; ground anise seeds; oranges; butter
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    • Categories: Appetizers / starters; Cooking for a crowd
    • Ingredients: goose fat; yellow onions; bay leaves; ground allspice; mace; goose livers; pork shoulder; fatback; thyme; parsley; Calvados; Port wine
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: butter; goose livers; Cognac; black truffles
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    • Categories: Dips, spreads & salsas; Appetizers / starters; French
    • Ingredients: duck livers; white pepper; ground cloves; ground cinnamon; nutmeg; ground ginger; Cognac
    • Accompaniments: Brioche toasts
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    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: brioche bread
    • Accompaniments: Foie gras au torchon
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    • Categories: Appetizers / starters; French
    • Ingredients: green grapes; muscat wine; chicken stock; nutmeg; heavy cream; raw foie gras; breadcrumbs
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    • Categories: Egg dishes; Main course; Vegetarian
    • Ingredients: black truffles; eggs; heavy cream
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    • Categories: Egg dishes; Main course; Cooking for 1 or 2; Vegetarian
    • Ingredients: onions; jarred piquillo peppers; eggs; heavy cream; Manchego cheese; parsley
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    • Categories: Egg dishes; Main course; Vegetarian
    • Ingredients: pimentón; eggs
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    • Categories: Egg dishes; Main course; Vegetarian
    • Ingredients: butter; capers; parsley; eggs
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    • Categories: Pancakes, waffles & crêpes; Main course
    • Ingredients: pig feet; ham hocks; slab bacon; carrots; chicken stock; red wine; thyme; bay leaves; black peppercorns; whole cloves; butter; white mushrooms; parsley; egg yolks; garlic; olive oil
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    • Categories: Pancakes, waffles & crêpes; Vegetarian
    • Ingredients: store-cupboard ingredients
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    • Categories: Pancakes, waffles & crêpes; Vegetarian
    • Ingredients: buckwheat flour; store-cupboard ingredients
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    • Categories: Pancakes, waffles & crêpes; Dessert
    • Ingredients: lemons; sugar; store-cupboard ingredients
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    • Categories: Pancakes, waffles & crêpes; Dessert
    • Ingredients: oranges; sugar; Cointreau
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    • Categories: Pancakes, waffles & crêpes; Dessert
    • Ingredients: heavy cream; dark chocolate; hazelnuts
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    • Categories: Pancakes, waffles & crêpes; Dessert
    • Ingredients: pears; Gorgonzola cheese; store-cupboard ingredients
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    • Categories: Pancakes, waffles & crêpes; Appetizers / starters; Russian
    • Ingredients: milk; active dry yeast; buckwheat flour; butter; smoked salmon; sour cream; trout roe
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Notes about this book

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Notes about Recipes in this book

  • Red cabbage with apples & chestnuts

    • Melanie on April 17, 2016

      I thought this was nice, but not sure if the effort I put in was worth it (I was roasting fresh chestnuts though). I enjoyed the cabbage and apple together and would probably make again.

  • Roasted pork belly

    • DKennedy on December 31, 2013

      Used this recipe for my first attempt at making pork belly. This recipe worked, but many of the other recipes I consulted instructed leaving on the brine instead of rinsing it. I think I will try leaving it on next time as this came out a little bland. Note that the vinegar made the pan char. Best if done in a glass dish or with a liner. I am excited to know how to make this and will be adding it to our regular menu as it was a big hit with my son.

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  • ISBN 10 1453219412
  • ISBN 13 9781453219416
  • Published Jul 19 2011
  • Format eBook
  • Page Count 128
  • Language English
  • Countries United States
  • Publisher Canal House
  • Imprint Canal House

Publishers Text

CANAL HOUSE COOKING VOLUME , N° 5, THE GOOD LIFE is a collection of some of our favorite recipes, the ones we cook for ourselves, our friends, and our families during the fall and right through the holiday season. These are recipes that will make you want to restock your pantry and refrigerator and start cooking.

We are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare and completely doable for the novice and experienced cook alike. In this volume we toast to the good life with ice-cold flutes of grower Champagne and cook lots of big, delicious food. We assemble our version of smørrebrød that glorious array of Danish open-faced sandwiches—with smoked, cured, and pickled fish. We turn out classic pâtés and terrines; top buckwheat blini with smoked salmon and trout roe; tuck black truffles under the skin of our roasted chicken; make our own sausages to serve with big spoonfuls of creamy polenta; and fill crêpes with savory and sweet fillings. We fry apple fritters in the fall and decorate sugar cookies for the holidays.

Canal House Cooking, Volume N° 5, The Good Life, is the fifth book of our award-winning series of seasonal recipes. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year long with Canal House Cooking!

A subscription to Canal House Cooking can be made at The Canal House website.



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