We recently introduced you to the dynamic foodie duo of Christopher Hirsheimer and Melissa Hamilton, a.k.a. the Canal House. Today, the latest book in the Canal House oeuvre, Cook Something: Recipes to Rely On, hits booksellers, and its mission is clear: to encourage you to “cook something for yourself, cook something for others; it will satisfy you more than you know.” Below, we have a sneak peek of some of the delicious offerings you’ll find in the book’s inspired pages. “We thought that everyone needed a small repertoire of classic recipes—everyday recipes, weekend meals (when you have a little more time to cook), special dishes for those big-deal dinners, and of course, a way to tackle a turkey for the holidays. And they also need a helping hand to guide them through the process.”
LOBSTER SALAD
Lobster salad is the queen of our summer table. We dream about it for the rest of the year. We also prepare it with Green Olive or Lemon-Anchovy Mayonnaise (see below).
Toss plump chunks of cold lobster with a dab of mayonnaise, extra-virgin olive oil, fresh lemon juice, a little chopped celery, fresh tarragon leaves, and minced fresh chives. Dress haricots verts and potatoes in extra-virgin olive oil and salt and freshly ground black pepper. One lobster serves 2–4
GREEN OLIVE MAYONNAISE
Keep this lovely mayonnaise on hand to serve with grilled salmon or cold roast chicken. We mix it with canned tuna to liven up an everyday tuna sandwich.
Put 1 cup chopped, pitted green olives, 1 cup finely chopped fresh parsley, 2–3 finely chopped, trimmed scallions, 1 minced anchovy let, and 1 cup mayonnaise in a medium bowl and stir well. Stir in the zest of 1 lemon, then add just enough lemon juice to taste, stirring until smooth. Season with salt and freshly ground black pepper. The mayonnaise keeps in the refrigerator, covered, for up to 1 week. Makes about 2 cups
LEMON-ANCHOVY MAYONNAISE
Put 2 cups mayonnaise and 8 minced anchovy fillets in a medium bowl and stir well. Stir in the zest of 1 lemon, then add lemon juice to taste, stirring until smooth. Season with 1–2 pinches cayenne. The mayonnaise keeps in the refrigerator, covered, for up to 1 week. Makes about 2 cups
Canal House devotees, take note: This Thursday, September 12, Christopher and Melissa will be at the 92nd Street Y to discuss their new book. Click here for tickets and to learn more.
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We recently introduced you to the dynamic foodie duo of Christopher Hirsheimer and Melissa Hamilton, a.k.a. the Canal House. Today, the latest book in the Canal House oeuvre, Cook Something: Recipes to Rely On, hits booksellers, and its mission is clear: to encourage you to “cook something for yourself, cook something for others; it will satisfy you more than you know.” Below, we have a sneak peek of some of the delicious offerings you’ll find in the book’s inspired pages. “We thought that everyone needed a small repertoire of classic recipes—everyday recipes, weekend meals (when you have a little more time to cook), special dishes for those big-deal dinners, and of course, a way to tackle a turkey for the holidays. And they also need a helping hand to guide them through the process.”
LOBSTER SALAD
Lobster salad is the queen of our summer table. We dream about it for the rest of the year. We also prepare it with Green Olive or Lemon-Anchovy Mayonnaise (see below).
Toss plump chunks of cold lobster with a dab of mayonnaise, extra-virgin olive oil, fresh lemon juice, a little chopped celery, fresh tarragon leaves, and minced fresh chives. Dress haricots verts and potatoes in extra-virgin olive oil and salt and freshly ground black pepper. One lobster serves 2–4
GREEN OLIVE MAYONNAISE
Keep this lovely mayonnaise on hand to serve with grilled salmon or cold roast chicken. We mix it with canned tuna to liven up an everyday tuna sandwich.
Put 1 cup chopped, pitted green olives, 1 cup finely chopped fresh parsley, 2–3 finely chopped, trimmed scallions, 1 minced anchovy let, and 1 cup mayonnaise in a medium bowl and stir well. Stir in the zest of 1 lemon, then add just enough lemon juice to taste, stirring until smooth. Season with salt and freshly ground black pepper. The mayonnaise keeps in the refrigerator, covered, for up to 1 week. Makes about 2 cups
LEMON-ANCHOVY MAYONNAISE
Put 2 cups mayonnaise and 8 minced anchovy fillets in a medium bowl and stir well. Stir in the zest of 1 lemon, then add lemon juice to taste, stirring until smooth. Season with 1–2 pinches cayenne. The mayonnaise keeps in the refrigerator, covered, for up to 1 week. Makes about 2 cups
Canal House devotees, take note: This Thursday, September 12, Christopher and Melissa will be at the 92nd Street Y to discuss their new book. Click here for tickets and to learn more.
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