The Canal House's cover photo
The everyday practice of simple cooking and the enjoyment of eating are the two greatest pleaures in life.
The Canal House's cover photo
The Canal House
Canal House Cooks Lunch: fried chicken on sweet toasted Hawaiian rolls with lots a mayonnaise and a side of pickles. https://ift.tt/2DvkddW
Canal House Cooks Lunch: kale and prosciutto frittata —a late one today, but it hit the spot. https://ift.tt/2Iew4ff
Canal House Cooks Lunch: a cocido of sorts—garbanzos in a ham hock-enriched chicken broth, kale, poached chicken, shredded ham hock, and a scoop of rice. https://ift.tt/2ONMVrX
Canal House Cooks Lunch: squid ink risotto with calamari and mussels. https://ift.tt/2xtbrYO
Canal House Cooks Lunch: scrambled eggs with sautéed onions and delicious shiitake mushrooms. https://ift.tt/2xAdHMT
Canal House Cooks Lunch: roasted fairytale pumpkin soup with a Florentine marbleized paper-like swirl of cream. https://ift.tt/2DgGdJo
Canal House Cooks Lunch: silky smooth cauliflower soup spiked with saffron and marash red pepper flakes, garnished with melted saffron butter and black pepper. Soup weather is upon us. https://ift.tt/2CSH03d
Canal House Cooks Lunch: a dainty breakfast for two this morning as we shared the second ripe fig from MH’s scrawny tree along with Roquefort and a spoonful of local honey. https://ift.tt/2Mjw4Lv
Canal House Cooks Lunch: sliced, peeled tomatoes with lots of basil, warm olive oil, and coarse salt. Best summer eating comes in September. https://ift.tt/2CIFmBl
Canal House Cooks Lunch: a simple salad of chickpeas, string beans, and torn radicchio and parsley leaves tossed with a soft-boiled egg-enriched parsley vinaigrette. Canned tuna served on the side. Working lunch with @nedandpetecookdinner @peterkaminsky1 https://ift.tt/2wQ6Y1T
Canal House Cooks Lunch: hummus with sautéed okra spooned on top. A match made in heaven. https://ift.tt/2PNaYrR
Canal House Cooks Lunch: hummus dressed up with sautéed onions and garlic, and peeled sliced juicy tomatoes and basil leaves. https://ift.tt/2PesfJf
Canal House Cooks Lunch: hummus dressed up with sautéed sliced onions and cauliflower in olive oil with a little fermented chile paste, some fresh parsley leaves, a sprinkle of sea salt, and a drizzle of olive oil. https://ift.tt/2wfwfSY
Tune into “The Canal House Kitchen Hour” on wdvrfm.org today from 4-5pm. We’re talking with our friends and new neighbors in Milford, Kristin Perry @kppotager and John Shwarz @17bridge_milford about their new venture. The Farm Stand opens this weekend. See you on the radio! https://ift.tt/2MHYByw
Canal House Cooks Lunch: broccoli rabe, sliced garlic, olive oil, salt & pepperoncini piled on olive oil-fried bread. https://ift.tt/2Le3BpK
Canal House Cooks Lunch: Sliced yellow peaches and tiny golden cherry tomatoes tossed with thinly sliced red onion, salt and pepper, and some buttery extra-virgin olive oil. This is our kind of sweet and savory combination. Speaking of olive oil, please tune into The Canal House Kitchen Hour today from 4pm to 5pm (EDT) on wdvrfm.org. We’ll be speaking all about olive oil with our friend and colleague, Peggy Knickerbocker. She wrote the definitive book on the subject “Olive Oil: From Tree to Table”—still in print 21 years later! @knickerbocker_fisher #oliveoil https://ift.tt/2PcMV55
Canal House Cooks Lunch: chanterelles and sliced garlic braised in butter, a splash of rosé, and s&p served in a tangle of linguine with parsley and grated pecorino. https://ift.tt/2ny6Ui2
The Canal House Kitchen Hour on wdvrfm.org with @cathybarrow . Tune in now. https://ift.tt/2M3CTpa
Canal House Cooks Lunch: Salade Niçoise. https://ift.tt/2vkkusQ
Canal House Cooks Lunch: roasted cabbage served with cannellini. Who knew cabbage and beans could taste so good? https://ift.tt/2JYMN5v
Tune in to The Canal House Kitchen Hour today from 4pm to 5pm on wdvrfm.org (89.7 fm) https://www.pennjerseyradio.org/.
We're talking food, cooking, travel, and more with local author, Joy Stocke, whose wonderful cookbook, "Tree of Life: Turkish Home Cooking" has us craving delicious Turkish food. We've got the book. Can't wait to start cooking from it. Joy will share stories and recipes with us today. See you on the radio!
Canal House Cooks Lunch: shucked English peas; baby white turnips (sweet as candy); small, firm yellow squash and zucchini (plus two pinky-size zucchini); spring onions; a not-quite-dead-ripe tomato (peeled, of course); zucchini flowers; and a handful of foraged chanterelles. We let the vegetables sing their own song, doing nothing more than blanching or stewing them with fresh tarragon, bathing them in lots of salted butter, adding a splash of extra-virgin olive oil, and seasoning them with a crushed pepperoncini, salt, and pepper. https://ift.tt/2A7wYtI
Recipes and tips for lobster - email us at [email protected]
Claws or tails we have all our lobster favorites to tell you about! Tune in now http://streema.com/radios/play/11831?player=external
WDVR 89.7 - WDVR, From Country and Bluegrass to Folk and Jazz, You'll find it here!, FM 89.7, Delaware, NJ. Listen live plus station schedule, song playlist, location and contact information online.
Tune in to The Canal House Kitchen Hour today from 4-5pm est on wdvrfm.org - we have delicious recipes for the new season of summer berries. Oh, and the music is pretty sweet too!
There is nowhere we'd rather be than in the company of these greats...well, except for the kitchen...
They’re pianists, academics, novelists, and cookbook writers. A few of them are even movie stars. But these 100 food-obsessed Americans didn’t just cook incredible dinners for themselves—they changed the way we cook ours.
June 19, 2017 at 07:10PM Canal House Cooks Lunch: Ribbons of fresh pasta dressed in butter, cream, and parmigiano with a sauce of chopped, braised pork rib meat spooned on top.
Over the rainy weekend one of us braised pork spareribs in rich chicken broth, removed the bones, chopped the meat, and mixed it together (along with all its juices) with a mushroom and spring onion duxelles. Today we cooked wide ribbons of fresh pasta and dressed them in butter, cream, and Parmigiano-Reggiano, then spooned on the “meat-sauce”. What a way to start the week. Keep cooking, dear friends.
On our way to the studio this morning, we stopped to see what was “in” at Manoff Farm Gardens in Bucks County, Pennsylvania. Their fields and orchards were green and lush. Inside the market it was all berries: raspberries, blueberries, and the last of their sweet little strawberries. We bought boxes of all three for the weekend, but couldn’t resist diving into the raspberries for lunch. Raspberries for lunch? Why not—with a delicate zabaglione fortified with vin santo—it was just the right way to end the week. Cook something delicious for yourselves this weekend, dear friends.
June 16, 2017 at 06:14PM Canal House Cooks Lunch: Raspberries with warm vin santo-fortified zabaglione. #rasperries @manoffmarket
June 15, 2017 at 05:02PM Canal House Cooks Lunch: preserved lemon risotto. Couldn't be simpler, or more delicious.
This morning we made a rich stock from the carcass of Monday’s roast chicken. Then we made preserved lemon risotto for lunch today. Couldn’t have been simpler, or more delicious.
2 Bridge St
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