In the Beginning Green Market Flour & Water Composed

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In the Beginning Green Market Flour & Water Composed

gReen MaRket coMposed naked on the Wood gRill cheF's tasting Autumn Apple Salad Rhode Island Black Bass Steelhead Trout 6 Course Tasting Chicory, Pomegranate, Humbolt Fog Heirloom Carrot, Braised Celery Root Chicharrón, Caviar Candied Walnuts, Cider Vinaigrette Parsnip, Citron Vanilla Sauce 35 Day Aged Prime, NY Steak Hearts of Romaine "Caesar" Salad Armagnac-Peppercorn Sauce in the beginning Maine Diver Scallops Spanish Anchovy, Garlic Dressing Savoy Cabbage, Black Garlic Goat Cheese, Olive Crouton Shimeji Mushroom, Pickled Radish Butcher's Butter Caviar * House Made Steak Sauce Traditional Accoutrements Weiser Farm's Baby Beets Free Range Organic Jidori Chicken Royal White Sturgeon Red Quinoa, Baby Kale, Citrus Vinaigrette Pan Roasted, Wild Field Mushroom Marcho Farms Veal Chop Royal Osetra Caviar Toasted Hazelnuts, Provencal Olive Oil Pearl Onions, Yukon Potato Purée Caramelized Garlic, Lemon Yellowtail Hamachi Sashimi * Puck Garden Herb Salad Roasted Maitake Mushroon (V) Colorado Lamb Chops White Ponzu, Green Apple & Wasabi Fine Herbs, Blooming Flowers, Baby Greens Curried Du Puy Lentils, Market Kale Harissa Aioli Yuzukoshō, Compressed Fennel Brussels Sprouts, Dates, Sherry Vinaigrette Jasmine Rice, Coconut Curry Sauce Prime 32oz Porterhouse Steak Garden Vegetable Crudite Marcho Farms Veal "Wiener Schnitzel" Truffle Hollandaise, Bordelaise Sauce Olive Tapenade, Basil Pesto Aioli, FlouR & WateR Crispy Served, Marinated Fingerling Potatoes Yogurt Tzatziki Dill Cucumber Salad, Styrian Pumpkin Seed Oil House Made Tagliatelle on the side Thai Carrot Soup (V/V) Perigord Black Truffle, Parmesan Reggiano Maine Lobster "Pot Pie" Beans Sprouts, Pickled Carrots, Mint Winter Vegetables, Flaky Puff Pastry Yukon Gold Potato Purée House Made "Sorpresine" Tortelloni Pasta Supplemental Perigord French Black Truffles 65 Wild Mushroom Soup Celery Root, Apple, Mascarpone Cheese Wild Field Mushrooms, Thyme, Garlic Parmesan Cream, Sea Salt Brussels Sprouts, Apple, Walnuts, Cranberry Bloomsdale Spinach, Lemon, Olive Oil Executive Chef, Hugo Bolaños Grilled Broccolini, Chili Flake, Lemon Chef De Cuisine, Brandon Dearden A 20% Service Charge will be added to parties of 6 or more (V) Vegan “Consuming raw or undercooked foods may increase risk of foodborne illness, especially if you have certain medical conditions”.

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CANAL HOUSE COOKING VOLUME N°3 has just arrived. It is a collection of our favorite winter and spring recipes, ones we cook for ourselves, our friends, and our families all during the cold win- ter 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 marma- lade 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. Take a peek at some of the pages to the right and see what we are up to. Canal House Cooking Volume N°3, Winter & Spring is the third book of our award-winning series of seasonal recipe collections. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all winter and through the spring with Canal House Cooking! Christopher & Melissa Copyright © 2010 Christopher Hirsheimer & Melissa Hamilton Photographs copyright © 2010 by Christopher Hirsheimer Canal House Illustrations copyright © 2010 by Melissa Hamilton C o o k i n g All rights reserved. No part of this book may be reproduced or transmitted in any manner whatsoever without written permission from the publisher, except in the case of brief quotations embodied in critical articles or reviews.
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