By Christopher Hirsheimer, Melissa Hamilton
CANAL apartment COOKING, quantity N° 2, FALL & vacation is full of recipes that may make you must run into the kitchen and begin cooking. it's a selection of our favourite fall and vacation recipes. we're domestic chefs writing approximately domestic cooking for different domestic chefs. Our recipes are effortless to organize, and fully potential for the beginner and skilled prepare dinner alike. meals of the vacations are classics, tied to culture and reminiscence. We cook dinner our grandmothers', aunts', and mothers' recipes to deliver them to existence and invite the folks we leave out to the desk back. For us, it wouldn't be a vacation with out Neenie's Sourdough-Sage Stuffing, or Jim's Roast Capon, or Peggy's Grand Marnier Soufflé. yet it doesn't matter what your menu, crucial factor is to hitch jointly for a meal and percentage the intimacy of the desk.
Canal apartment Cooking, quantity N° 2, Fall & vacation is the second one booklet of our award-winning sequence of seasonal recipes. We post 3 volumes a yr: summer season, Fall & vacation, and wintry weather & Spring, each one choked with scrumptious recipes for you from us. cook dinner throughout the year with Canal condo Cooking!
72 scrumptious triple-tested recipes
Read or Download Fall & Holiday (Canal House Cooking, Volume 2) PDF
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Extra info for Fall & Holiday (Canal House Cooking, Volume 2)
Remove the skillet from the heat. Using a mandoline or a sharp knife, thinly slice potatoes, keeping them in the order they were sliced (this will make fanning the slices out in the skillet go more easily). Beginning in the center of the skillet, fan potato slices out, tightly overlapping them in a concentric circle, lining the bottom of the skillet. Season potatoes with salt and pepper and dot with remaining 2 tablespoons butter. Return skillet to medium-high heat and cook potatoes until they are golden brown on the bottom, 10–15 minutes.
Roasted crispy-skinned duck with fully cooked tender meat plus potatoes roasted in duck fat. Each one satisfying enough to make a meal in itself, together they are heaven. One 5–6 pound duck 1 tablespoon olive oil 1 tablespoon anise seeds Salt 12 medium all-purpose white potatoes, peeled Preheat the oven to 400°. Rinse the duck, pat it dry, and trim off the wingtips and any excess neck skin. Prick the skin all over. Rub the olive oil and anise seeds all over the duck, then season the bird inside and out with salt.
POTATOES ANNA serves 4–6 We don’t know why these potatoes are named after Anna. She must have been quite a gal! We suspect they are an American cousin of the French classic above. Preheat oven to 375°. Peel 6 round all-purpose white potatoes. On a cutting board, hold the handle of a wooden spoon alongside a potato. With a sharp knife, slice through the potato, using the spoon handle as a “stop” to keep from slicing all the way through (potatoes remain whole; see picture, right). Slice all the potatoes this way.