Canal House Cooking, Volume 3: Winter & Spring by Christopher Hirsheimer and Melissa Hamilton

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Notes about Recipes in this book

  • Mock Caesar

    • robinorig on November 17, 2010

      Love this recipe, have also adapted the recipe, using black garlic & preserved lemons, also sometimes add radicchio.

    • twoyolks on February 24, 2021

      I really missed the creaminess of a traditional Caesar salad.

  • Roasted rhubarb

    • robinorig on February 04, 2011

      I made this using white wine as suggested by Molly Wizenberg. Delicious!

  • Marmalade

    • lmdjc on November 18, 2010

      Joe made

  • Dried apricot tart

    • TrishaCP on May 03, 2012

      This dessert is a nice change of pace for late winter, early spring, before the spring fruits start showing up. Dried apricots are simmered in a white wine syrup until they are softened, and then are cooked with an almond cream base in a tart. (I needed more time to soften the apricots.) I made a few changes- I used a 9 inch tart pan rather than 12 inch- and started with a frozen tart shell (used my own recipe rather than the CH recipe), so I par-baked my tart crust for about 20 minutes and then baked the assembled tart for about 30 minutes.

    • twoyolks on January 05, 2014

      The apricots didn't soften enough for my taste. They also were still rather tart. I also used ground almonds in place of the blanched almonds.

  • Hearts of palm and blood orange salad

    • anniemac on February 21, 2016

      simple, elegant & tasty

  • Chicken with scallion dumplings

    • twoyolks on January 30, 2015

      It took quite a bit longer to cook the dumplings than the time called for in the recipe. There's too much celery in this which adds a bitterness to the chicken. It could definitely use some more (different) vegetables.

  • Chicken thighs with lemon

    • twoyolks on February 13, 2017

      This is a great technique for cooking chicken thighs. The skin becomes very crisp. There wasn't a lot of lemon flavor but it really wasn't missed.

  • Stewy roasted root vegetables

    • twoyolks on March 16, 2017

      The wine made everything way too acidic.

  • Carrots & butter

    • twoyolks on November 16, 2016

      I made these with vegetable stock which added an interesting background note to the carrots. This is a simple glazed carrot recipe with a lot of room for improvisation.

  • Roasted spring onions

    • twoyolks on June 08, 2015

      The outside of the spring onions became carbon. The insides were soft and well cooked but the onions are so small to begin with that this didn't really leave a lot to eat.

  • Martini-soaked olives

    • lils74 on September 24, 2017

      This is such a simple idea that I can't believe I never thought of it before…to quote "Sometimes the best part about drinking a martini is eating the olive. Why not serve them up front and center…" While I have yet to serve this for company, when I make myself a martini these days I fill the glass up with olives, and have a snack and drink at the same time!

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  • ISBN 10 0615340709
  • ISBN 13 9780615340708
  • Linked ISBNs
  • Published Mar 01 2010
  • Format Paperback
  • Page Count 124
  • Language English
  • Countries United States
  • Publisher Canal House

Publishers Text

CANAL HOUSE COOKING VOLUME, N° 3, WINTER & SPRING is a collection of our favorite winter and spring recipes, ones we cook for ourselves, our friends, and our families all during the cold winter months and straight through the exciting arrival of spring. It’s filled with recipes that will make you want to run into the kitchen 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. We make jars of marmalade for teatime and to gift to our friends. We warm and nourish ourselves with hearty soups and big pots of stews and braises. We roll out pasta and make cannelloni for weekend or special occasion gatherings. We roast root vegetables in the winter and lamb in the spring.

Canal House Cooking, Volume N° 3, Winter & Spring is the third 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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