Canal House Cooking, Volume 8: Pronto!
Christopher Hirsheimer, Melissa Hamilton
Format: PDF / Kindle (mobi) / ePub
75 Fast, Easy, Fresh, Italian Recipes for All Seasons. The Canal House Cooking seasonal cookbook series is home cooking by home cooks for home cooks.
From James Beard award-winning authors Christopher Hirsheimer and Melissa Hamilton, comes the newest volume in the beloved Canal House Cooking series, Pronto!
Pronto! is a handsome, 128-page book with 75 recipes and lush photographs collected in a highly covetable package. It’s home cooking at its best—by home cooks, for home cooks—and it’s pure Canal House.
The delicious, easy-to-prepare recipes celebrate the practice of cooking Italian food, and the enjoyment of eating it. Using the best seasonal ingredients available, their recipes combine the rich tradition of Italian cooking with quick and easy execution. This instant classic includes recipes for dishes such as Pasta with Radicchio & Pancetta, Grilled Pizza with Raw Ripe Tomato Sauce, Chicken Alla Diavola, and Fig Gelato.
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.
the plastic wrap. Thin the maionese with a little milk if it’s too thick. Drizzle it over the salmon, à la Jackson Pollock. Serve cold. 64 Big Birds & a little rabbit CHICKEN WRAPPED IN PROSCIUTTO WITH ANCHOVY BUTTER serves 4–6 If you’ve followed our cooking, you’ll know how crazy we are for anchovy butter. It has everything going for it: Buttery richness, a complex saltiness, and a hit of lemon juice to cut through it all. This chicken dish is bathed in the butter and has plenty extra
for sopping up with hunks of lightly toasted bread. Sometimes, instead of using a whole cut-up chicken, we use breasts or thighs. We even serve it as an hors d’oeuvre, wrapping bite-size pieces of chicken breast in prosciutto, then serving them on skewers with a cube of crusty bread on the end. 12 tablespoons (1½ sticks) salted butter 8 anchovy filets, chopped 2 sprigs fresh sage or 1 sprig fresh rosemary, lightly crushed 1 chicken, 3–4 pounds, cut into 10 pieces Pepper 10–12 thin slices
water in a small bowl. Stir in 1¼ cups water and 2 tablespoons of the olive oil. Pulse the flour and salt together in a food processor. Pour the yeast mixture through the feed hole in the lid while the processor is running and process until the dough comes together and forms a sticky ball, about 1 minute. Turn the dough out on a floured work surface and briefly knead into a smooth ball. Put the remaining 1 tablespoon oil in a large bowl. Roll the dough around in the bowl until coated all over
Sangiovese grape and some of his favorite wines. He chose a few from his own collection and some from fellow importers. Here are his thoughts and tasting notes. Y Z Caparsa, “Caparsino”, Chianti Classico Riserva, DOCG, Rada in Chianti, Tuscany, 2008, Piedmont Wine Imports 95% Sangiovese. Caparsino is in a league of its own. This certified organic, one-man estate makes compelling wine from old vines in the heart of Chianti Classico, with very little manipulation or modern technology. The
berry aromas, some wild herby notes, this is the wine I take to friends who love American Zinfandels and need to be gently led back to Old World wine. The high-toned high-acid thing (that I love) common in Chianti is absent from this red, making it more suited to Korean barbecue than any other Chianti I’ve tried. Fattoria Corzano e Paterno, “Terre do Corzano”, DOCG, San Pancrazio, Chianti, Tuscany, 2009, Piedmont Wine Imports 90% Sangiovese, 10% Canaiolo. Certified organic. This wine has real