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Canal House Classic Vinaigrette

Canal House Classic Vinaigrette

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Make this once with measuring spoons and cups; the next time, just eyeball it, adjusting any or all of the ingredients to suit your palate. Then you can call it your classic.


  • 1 small garlic clove, finely grated
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • Kosher salt and freshly ground black pepper

Recipe Preparation

  • Whisk garlic, vinegar, and mustard in a small bowl. Gradually whisk in oil until emulsified; season with salt and pepper.

  • DO AHEAD: Dressing can be made 2 days ahead. Transfer to a jar; cover and chill.

Recipe by Melissa Hamilton and Christopher Hirsheimer,Photos by Hirsheimer Hamilton

Nutritional Content

Calories (kcal) 120 Fat (g) 14 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 0 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 90Reviews Section

From Canal House: Cook Something: Recipes to Rely On Canal House by Christopher Hirsheimer and Melissa Hamilton

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  • Categories: Egg dishes Appetizers / starters Cooking ahead Dinner parties/entertaining
  • Ingredients: panko breadcrumbs ground cayenne pepper eggs Wondra flour pancetta Parmigiano Reggiano cheese

Canal House: Cook Something: Recipes to Rely On

I’m trying to remember how long ago it was that I read Canal House Cookbooks No. 3 and No. 4 it’s been years and years, but I liked them. Canal House — referred to as a “studio” — appears to be a cooking school of sorts run by Christopher Hirsheimer and Melissa Hamilton. At any rate, the recipes are delicious, but — even better — aimed at home cooks rather than aspiring Brooklyn foodies with more time, money and access to exotic produce than the average Jill or Joe.

Even though the recipes are a I’m trying to remember how long ago it was that I read Canal House Cookbooks No. 3 and No. 4 it’s been years and years, but I liked them. Canal House — referred to as a “studio” — appears to be a cooking school of sorts run by Christopher Hirsheimer and Melissa Hamilton. At any rate, the recipes are delicious, but — even better — aimed at home cooks rather than aspiring Brooklyn foodies with more time, money and access to exotic produce than the average Jill or Joe.

Even though the recipes are aimed at home cooks, they’re not condescending there’s no canned soup for casseroles, processed convenience foods, or Velveeta here. Still, few of the recipes call for ingredients you can’t get in the hinterlands or for procedures suitable only for the Cordon Bleu. Most cookbooks aim either for newbies or longtime cooks this is the rare cookbook suitable for both. Highly recommended.
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So these authors are a pair of women who began as food stylists and photographers, and they were editors of a food magazine, then they decided to raise their families out of the hustle of NYC and moved to the Delaware River Valley and opened up a publishing house/restaurant. I&aposm not sure of their ages exactly, but I get a very firm Ina Garten vibe from them, and once while reading this, I bit my tongue so as not to mutter, "OK, Boomer," so I&aposd guess that&aposs about how old they are. They are not ac So these authors are a pair of women who began as food stylists and photographers, and they were editors of a food magazine, then they decided to raise their families out of the hustle of NYC and moved to the Delaware River Valley and opened up a publishing house/restaurant. I'm not sure of their ages exactly, but I get a very firm Ina Garten vibe from them, and once while reading this, I bit my tongue so as not to mutter, "OK, Boomer," so I'd guess that's about how old they are. They are not actually a romantic couple, though the phrasing of this book (everything is "we" and they point out areas where their preferences in chicken parts or soup textures vary) would indicate a high level of intimacy.

The pictures are beautiful, and there are quite a few of them. The recipes, I was a little meh about. Some are very detailed, explaining procedures step by step, and others are like "combine some mayonnaise and sturgeon roe and smear it on a saltine." Authors claim to love vegetables, but the vegetables section is a mere 30 pages in a 400 page work. By comparison, the egg section is 50, and the fish and chicken sections make up another 70.

I take issue with these women self-describing as "home cooks." Maybe they didn't go to a culinary institute, but I'm not sure it's fair to say that they bring a typical set of skills to the table, as it were. I'm not sure how many home cooks make their own pasta and make their own stock and shuck their own oysters and bother with making a souffle often if ever.

The other thing that bugged me was the Ina Garten style references to ingredients like "good quality butter" or "good olive oil" or "good tomatoes.' To the amateur chef, this is qualitative and woefully non-specific. I suppose "good quality butter" is not the valu-pak stuff I can get from my local megamart, but is Kerrygold "good quality?" Should it be local Amish butter? Should I churn my own? Same deal with olive oil. Should I get the kind in an oilcan, or must it be in a glass bottle? Country and or region of origin? I assume "good quality" = name-brand but that's it, and that seems more like snobbery than guidance. The authors offered slightly more help with canned tomato products. . more


When we use canned beans, we like to give them a little love before we dress them. Drain them into a sieve, give them a good rinse under cold running water, then drain well and toss with a drizzle of olive oil and season with salt. Then go in with your dressing.

½ clove garlic, minced.
¼ cup finely chopped pitted black olives
1 tablespoon finely chopped parsley leaves
1 tablespoon red wine vinegar
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¼ cup really good extra-virgin olive oil, plus more for drizzling
Pinch of crushed red pepper flakes
Salt and pepper
2 cups cooked cannellini beans

Stir together the garlic, olives, parsley, vinegar, olive oil, and red pepper flakes in a medium mixing bowl. Season with salt and pepper. Add the beans and toss gently to coat. Taste and adjust the seasonings. Transfer to a serving platter and drizzle with more olive oil before serving.

A New Classic For Every Day Cooking: Canal House

A few years ago authors Christopher Hirsheimer and Melissa Hamilton co-founded Canal House Cooking in a warehouse loft on the Delaware River in Lambertville, New Jersey as a kind of working-kitchen-think-tank-publisher-media-company-with-an-appetite. The duo brought some very serious cred to their enterprise: Hamilton had worked at Saveur as its test kitchen director and food editor, and was previously in the kitchens of Martha Stewart Living and Cook's Illustrated. She's also been an executive chef and does the charming illustrations found in Canal House's books. Hirsheimer is a photographer, a founder and former executive editor of Saveur, the former food and design editor of Metropolitan Home, and among the books she's written is a winning small volume that for years I've kept near my kitchen desk, The San Francisco Ferry Plaza Farmers' Market Cookbook.

Together the two women (yes, Christopher is a woman) write a column for Bon Appétit, write and publish books, take photos for ones written by others, and every day they make lunch, which they then photograph and post at their website.They also self-publish a series of small Canal House cookbooks, each numbered and themed, e.g., The Grocery Store, La Dolce Vita, or Farm Markets & Gardens.

A few weeks ago a friend gave me a copy of Canal House Cooking No. 5, this one about The Good Life. With the opening epigraph of, "it's always five o'clock somewhere," this 125-page lapis blue cloth hardcover begins with a riotous essay by Gabrielle Hamilton (sister to Melissa) about Christmas Eve, followed by a primer about grower Champagnes by Alabama chef and author Frank Stitt. It goes on to include advice and recipes for fois gras and paté, gnocchi, crepes, big birds, making sausage, serious meat (Roasted Pork Belly and Céleri Remoulade is just one), and holiday sweets. Within minutes of opening the book, I was stunned. Everything spoke to me. Its Red Cabbage With Apples & Chestnuts immediately joined my Christmas dinner menu (smart that I did as it was pitch perfect). But where had I been that I didn't know about Canal House?

And now there is Canal House Cooks Every Day. We all should take notice.

With a red cover and the heft of a doorstop, Canal House Cooks Every Day (published by Andrews McMeel) gives us a year of seasonal cooking. It inspires because it is filled with food we want to eat every day and it enables because it teaches not just recipes but how our ingredients -- and appetites -- vary as the seasons come and go. You immediately know you're in for something compelling as the book begins with Ithaca, a romantic and lyrical poem by the early 20th century Greek Poet Constantine Cavafy. Ithaca is about enjoying what the journey of life gives us, a fitting introduction to what this book strives to achieve, which is to show us how to appreciate the simple task of cooking our daily meals.

The book is intelligently functional. First there is an accessible recipe index, organizing everything in a familiar way -- soups, salads, eggs, pasta/rice/grains, pizza, fish/shellfish, birds, meat, vegetables/legumes, desserts, drinks, and finally what they call "Canal House Essentials," which is their idea of basics -- such as anchovy & lemon butter, browned flour, dill sauce, no-knead bread, red currant jelly, turkey gravy, and 34 others. Then there is a list of celebration menus those you'd expect (Thanksgiving and Christmas) plus others that are a useful surprise, like March Meatball Madness and a meal for a Birthday Lunch, ideally in May, with Birthday Halibut With Beets & Asparagus Vinaigrette followed by Birthday Strawberry Pavlova. I wish I'd been born in May.

At the end of the book is a useful alphabetical index. But between these two lists are nearly 250 extraordinary recipes that follow the seasonal calendar. To remind us that this isn't some preciously curated collection, and to provoke us into remembering how the weather influences our food, there is a margin note for every recipe for the state of the day when it was cooked: a date, the temperature, and maybe some other environmental detail. Each month also has an essay on topics as varied as foraging for chanterelles or wearing kitchen aprons or picking a ripe tomato, essays that are a pleasure to read but can also give you more confidence as a cook.

Canal House Cooks Every Day is seasonal without any smug contrivance. The term farm-to-table appears nowhere. Nor does nose-to-tail. There's no need because the cooking in these nearly 400 pages gracefully and joyously follows the natural cycle of ingredients, appetite and cravings. Or as they write, "We cook seasonally because that's what makes sense." Some of what Hamilton and Hirsheimer suggest we eat is profoundly simple, as with summer tomato sandwiches or a mash of avocado spread on multigrain toast. They also respect the cost of ingredients by featuring less expensive cuts of meats, treating them with the same imagination often reserved for far pricier ones, as with a recipe for Breast of Veal Braised With Green Olives and Tomatoes.

Although some recipes are simple, others are more complex, requiring time, equipment and focus. But this is for the home cook so the essential equipment isn't a sous vide but perhaps a candy thermometer to heat oil to fry potatoes or a piece of fish. The demand for focus is when we need to have the patience to cut sheets of fresh pasta into tagliatelle or to let bread dough rise.

As for what you will cook, here are more of the book's recipes:

  • Spinach tagliatelle & peas in golden chicken broth
  • Chilled corn soup
  • Warm beet soup
  • Ruby red grapefruit, avocado & escarole salad
  • Composed summer salad with lemony aioli
  • Tomatoes with tonnato sauce
  • Soft scrambled eggs & chanterelles
  • Butternut squash & candied bacon on fresh pasta
  • Prosciutto, lemon & green olive pizza
  • Wild salmon crudo with arugula salad
  • Pan-fried chicken thighs with little zucchini
  • Day-after-Thanksgiving turkey sandwich
  • The fry queen's fried chicken
  • Bratwurst with sautéed caraway cabbage
  • Cold leg of lamb with cannellini & lemon mayonnaise
  • Marinated chicken salad with radicchio & iceberg
  • Pimentón & caraway short ribs with egg noodles
  • Kabocha squash, Yukon gold potatoes & cipolline
  • Cauliflower with bread crumbs, pancetta & prunes
  • Olive oil-poached zucchini & raw tomatoes
  • Apricot & almond upside-down cake
  • Gianduia & caramel tart
  • Pink lemon granita
  • Winter margarita
  • Cranberry-port gelée
  • Simple puff pastry
  • Apricot syrup, rhubarb syrup

We've been given permission to share two recipes: Pimentón & Caraway Short Ribs With Egg Noodles and Borlatti Beans With Sautéed Baby Kale. See our links.

The book ends with a recipe for Thin & Crisp Chocolate Chip Cookies. Perfect.

Throughout the pages we hear the authors' guidance but aren't interrupted by their stories there are no gratuitous narratives about their dogs or babies or love of muffins. That's because this book isn't about them. Instead Canal House Cooks Every Day is about the satisfaction of fitting daily cooking into what matters, just as Cavafy's Ithaca is about enjoying the journey of life. And the recipes are superbly flavorful, for and of every season, inspired by a global table, and ranging from simple treats to complex celebratory meals. As you turn each page you can't help but think, "yes, of course that's what I want to eat next."

The book is big and not inexpensive ($45.00 list). But it's got a beautiful generosity with a red hardcover, a turquoise grosgrain ribbon place-marker, 384 pages, lots of gorgeous color photos of cooking in process, plated food, as well as the Canal House kitchen and, since the book is a year's calendar of cooking, lovely seasonal still-lifes.

Our mission here at The City Cook is to help home cooking become an easier, more accessible, and more rewarding part of our busy urban lives. This is the best cookbook I've yet seen to help us simultaneously embrace that mission and have the tools to achieve it.

Canal House Cooks Every Day's publisher calls this book magnificent. And indeed, it is.

Stone Fruit, Radicchio and Pine Nut Salad

It's not the first time that Matt's in the Market has dazzled me with an unusual salad. Past salads have included: quail eggs, smoked trout, blackened squid, and not once have I been disappointed. So when I saw this salad on the menu I had to try it. Honestly, it didn't sound that exciting - could just bitter radicchio, a combination of stone fruits, and a few pine nuts impress?

Keith and I were on a short getaway to Seattle, an early celebration of our 19th anniversary. It seemed appropriate to celebrate in the city that we'd called home for the first 15 years of our marriage. Somehow we allowed nearly 4 years to pass between visits and we missed it. And feared it a little. Would it have changed completely? Had we exaggerated its beauty in our minds? Would the sight of those high rise buildings intimidate us as they did at first sight? - both of us 23 years-old, newly married, unemployed.

No. No. And no. In so many ways, it still felt like home.

We love our new life in the high desert of Oregon, but it's very different. It's sunny 300 days a year in Bend, but it doesn't have the lush green landscape of Seattle. We've found the people of Bend to be open and friendly. 'Be Nice, You're in Bend' is a common, and appropriate bumper sticker. But it can feel sheltered and homogenous. When we headed out to walk Seattle's streets, Keith commented that we'd seen more diversity in a block than we'd seen in Bend in 4 years. Diversity: ethnic, economic, emotional.

It was good to experience a more accurate human context, if only for a couple of days. It's stretching to be among so many souls at once. It's the thing that I love about city life and the thing that made me want to leave it.

I'm not overstating when I say that we had two goals for our visit: to walk, and to eat. We did a lot of both.

It was the first night of our trip that I had this salad. And I spent the remainder of the trip scheming how we might squeeze in one more meal at Matt's so that I could order it again. But it didn't happen, so I set out to replicate it the moment we returned home. And this one is darn close.

I can't explain to you why the flavor combination is so perfect. And if you want to make it a meal on its own, top with a couple rounds of crispy Baked Goat Cheese. Heavenly.

Canal House: Cook Something

Learn to cook well with this Joy of Cooking for the Instagram generation from James Beard Award-winning cookbook studio Canal House, "the 1600 Pennsylvania Avenue of the food world" (Bon Appetit), with 300 simple recipes to rely on for the rest of your life.

Canal House's Melissa Hamilton and Christopher Hirsheimer are home cooks writing about home cooking for other home cooks. From a lifetime of making dinner every single night, they've edited their experience down to the essentials: 300 simple and genius recipes that reveal the building blocks of all good cooking, and are guaranteed to make you a better cook.

Each chapter of Cook Something helps you master a key ingredient or powerful technique, moving from simple (a perfect soft-boiled egg, and how to make it uncommonly delicious) to ambitious (a towering chocolate souffle). Recipes for salad dressings, sauces, braises, roasts, meatballs, vegetables, and even perfect snacks and sweets help novice and experienced cooks alike reach for the perfect dish for any occasion. Inside, you'll find:

  • Poached salmon with lemon-butter sauce
  • Fettucine with ragu bolognese
  • Oven-braised chicken with gnocchi
  • French onion soup
  • Canal House's classic vinaigrette
  • Classic Italian meatballs
  • Caramelized apple galette
  • And so much more.

Filled with step-by-step photographs and indispensable kitchen wisdom, it is a perfect gift for beginners and an ideal reference for confident cooks.

Cook. Cook something. Cook something for yourself. Cook something for others. It will satisfy you more than you know.

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Cook something.
Cook something for yourself. Cook something for others.
It will satisfy you more than you know. We promise.

From the James Beard award-winning duo behind Canal House, a culinary, design, and photography studio that has produced many celebrated cookbooks, CANAL HOUSE KITCHEN BASICS is a book of essential recipes, the building blocks of all good cooking, to rely on for the rest of your life.

Each chapter focuses on an ingredient or a technique and takes it from the simplest (a boiled egg) to the most ambitious (a towering souffle). Step-by-step photographs accompany techniques and instructions to clarify each cooking lesson, all of which are imbued with Canal House's kitchen common sense and warm personal style.

A sophisticated yet accessible cookbook, this will be the essential book of culinary instruction for beginners, and ideas for already confident cooks.
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Canal House Cooks Every Day

From the award-winning authors of the beloved Canal House Cooking series comes Christopher Hirsheimer and Melissa Hamilton’s Canal House Cooks Every Day. This magnificent cookbook, inspired by Christopher and Melissa's popular daily blog Canal House Cooks Lunch, offers a year of seasonal recipes for the home cook.

Canal House Cooks Every Day, the 2013 James Beard Foundation Award winner for General Cooking, is a handsome, red cloth-covered, 384-page book with nearly 250 recipes and over 130 lush photographs and illustrations. It’s home cooking at its best—by home cooks, for home cooks—and it’s pure Canal House.

Regardless of the experience level of readers, Canal House Cooks Every Day will have them running to the kitchen to start cooking. The delicious, easy-to-prepare recipes celebrate the everyday practice of simple cooking and the enjoyment of eating. Christopher and Melissa use the best seasonal ingredients available to cook every day. Their recipes reflect the seasons, their appetites, their cravings, the occasions, and/or the demands of feeding their own busy families. This instant classic includes recipes for dishes as simple as a lunch of splendid summer tomato sandwiches or crackers spread with preserved lemon butter with smoked salmon and fresh chives to more complex meals like braised chicken with wild mushrooms and fine egg noodles.

In addition to the recipes, this wonderful cookbook includes menus for all the great holidays throughout the year, plus twelve intimate essays—on picking a ripe tomato, making your own pasta, or foraging for wild mushrooms—that introduce each month and capture the feeling and vibe of that special time of the year. Cooking through this book, readers will become better cooks and gain an increased appreciation for the wonderful flavors and aromas of a home-cooked meal.

Canal House Cooking has previously been featured for its inspiring recipes, friendly and knowledgeable voice, and drop-dead gorgeous photographs in a variety of publications including O, the Oprah Magazine, Bon Appétit, The New York Times, and The Wall Street Journal. Christopher and Melissa’s daily blog, Canal House Cooks Lunch, has thousands of daily followers interested in what these two women have cooked up that day. This wide fan base will be pleased to see the release of this dynamic duo's newest cookbook with accessible and easy recipes for home cooks.

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LibraryThing Review

Love, love, LOVE this cookbook! I received it as a Christmas gift from my husband. Over the holidays, I cooked several of the recipes and enjoyed them all. I like how the recipes are grouped by season which highlights in-season produce. Gorgeous photos for inspiration as well. Читать весь отзыв

LibraryThing Review

One gets the sense that these recipes are for more accomplished cooks than the average homemaker. Ingredients and recipes are slightly too complex, sounding more like restaurant-style dishes than . Читать весь отзыв

Canal House: Cook Something

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