Inn on the Twenty Cookbook by Anna Olson and Michael Olson

  • Light chicken stock (page 18)

    from Inn on the Twenty Cookbook Inn on the Twenty Cookbook by Anna Olson and Michael Olson

    • Categories: Stocks; Cooking ahead
    • Ingredients: chicken leg quarters; onions; celery; carrots; thyme sprigs; bay leaves; black peppercorns
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Notes about Recipes in this book

  • Mushroom "cappuccino" bisque

    • Frogcake on February 17, 2017

      Served as a second course for a dinner party. This is a a simple to prepare, elegant soup that everyone enjoyed. Will be making this again.

  • Ham and barley soup with Parmesan crostini

    • Frogcake on February 17, 2017

      Another delicious, hearty soup. Very comforting on a snowy, cold day, served with homemade bread. Will definitely make this one again.

  • Butternut squash bisque with maple sage cream

    • Frogcake on December 27, 2016

      Delicious. Very simple to make. An elegant course to a New Year's Eve dinner.

  • Endive and field green salad in lovage vinaigrette

    • janeths on May 09, 2026

      The lovage gives the dressing a little oomph. And I have so much in my garden, I will be using this approach again!

  • Beet, grapefruit and Parmesan salad

    • Frogcake on December 27, 2016

      A lovely simple salad. I never thought beets and grapefruit would go together -but this worked for me. Would make this again.

  • Venison chili

    • Frogcake on December 27, 2016

      A lovely rustic chili that I make time and time again. It's not alway easy or cheap to get venison.

  • Pumpkin risotto with sage and walnuts

    • Frogcake on December 27, 2016

      Perfect supper for two on a cold autumn night. Have incorporated this into our cycle.

  • Granola

    • Frogcake on December 27, 2016

      I've been using this recipe for granola for about fifteen years now. Inn on the Twenty used to serve this for breakfast all of the time. Delicious and easy to remember the proportions if you don't have the recipe handy. I've since diverisfied the "sweet", using maple syrup in place of honey, and for the grains, half a cup of rye or spelt flakes for the less oats.

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  • ISBN 10 155285518X
  • ISBN 13 9781552855188
  • Linked ISBNs
  • Published Jul 01 2003
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries Canada
  • Publisher Whitecap Books
  • Imprint Whitecap Books

Publishers Text

Bordered by farms and vineyards, Inn on the Twenty, has the best of Niagara at its doorstep. Anna and Michael Olson's recipes reflect the delights of running a restaurant in one of the world's most idyllic settings. Photographer Michael Mahovlich captures surrounding orchards, vineyards, and the inn itself, on the Twenty Mile Creek, in stunning images. Together, they form a book that brings the sensual feast of Niagara to your table.

The Inn on the Twenty Cookbook contains the building blocks of cooking well, featuring chapters on basics, food and wine pairing, and kitchen tools. It also includes sublime twists on standard dishes, such as Sea Scallops on Apricot Butter Sauce, Lime-Roasted Sweet Potatoes, and Inn on the Twenty's Signature Double Espresso Chocolate Torte. The book's conversational tone will make you feel as though you are cooking alongside the Olsons in their famous winery restaurant in Jordan.

Awards
Cuisine Canada: 2001 - Inn on the Twenty (Silver Medal)


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