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Wednesday, September 25, 2013

Canal House Cooking Volume 4: Farm Markets and Gardens


The 4th volume of The Canal House Cooking recipe collections (seasonal cooking publications) is filled with fresh-sounding recipes and fresh-looking photographs. Canal House Cooking Volume No. 4: Farm Markets and Gardens incorporates the best produce from the different seasons and turns them into inviting recipes.

Cookbook Chapters and Overview


The book begins with recipes to sip on, most likely cooking along the way. There are five recipes in this section, and not all are alcoholic. The Lemon Cordial and Barley Water are two refreshers with no alcohol. Some of the chapters are ingredient-specific (avocados, herbs, tomatoes and peppers, etc).

There are 13 chapters in this book: It's Always Five O'Clock Somewhere; Working up an Appetite; Avocado Love; A Big Bowl of Soup; Fines Herbes; Luncheon Salads; The Big Reds; Right out of the Garden; Gone Fishin'; The Bird is the Word; The Grill; Summer Sweets; and Preserving Summer. All the recipes are simple and easy enough for even beginners to at least try, although the turkey galantine would be a little ambitious.

The recipe for their roasted chicken is below. It is served with a very flavorful tomato butter made with anchovy filets.

 

Roasted Chicken with Tomato Butter

For the Tomato Butter:
  • 2 anchovy filets
  • 6 sprigs fresh thyme
  • 3/4 cup sherry
  • 2 big tablespoons tomato paste
  • 1 stick cold butter, cut into 6 pieces
For the Chicken:
  • 1 whole chicken, 3-5 pounds, spatchcocked
  • Salt and pepper
  • Chopped fresh parsley
  • Chopped fresh rosemary
For the Tomato Butter:

Put the anchovies, thyme and sherry in a saucepan and bring to a boil. Reduce heat and simmer on low for about 15 minutes. Strain out the solids and return to the pan. Reduce the liquid until it has reduced to about 1/4 cup. Whisk in the tomato paste, then the butter, one piece at a time, whisking constantly, until smooth. Keep warm, or cool and refrigerate.

For the Chicken:

Preheat oven to 400 degrees F. Wipe the chicken dry and place in a roasting rack on a sheet pan. Rub with salt and pepper. Bake until the juices run clear when thigh is pierced. Rest chicken for about 15 minutes. Cut chicken up, place on platter, and serve with the Tomato Butter. Garnish with the chopped parsley and rosemary.

Book Information:


Disclosure: This book was provided by the publisher and any opinions are my own.


Enjoy,
Renee Shelton
The Cookbook Papers
:)

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