By guest blogger Susan Sprague Yeske
As partners in a business that transforms chefs’ cookbook dreams into reality, it’s good to share a common vision. It’s also good to like the same kinds of food.
Shared tastes and a love of the culinary world prompted local food experts Melissa Hamilton and Christopher Hirsheimer to step beyond their role of crafting other people’s books and create one of their own.
Volume one of Canal House Cooking was published this month, the first in a series of softcover cookbooks that focus on seasonal cooking. In the book the two moms, who live in Hunterdon and Bucks counties, share the summertime recipes they make at home.
The 80 recipes in the book focus on foods in season and feature summertime fare such as tomatoes, plums and zucchini. Every course is covered, from seasonally appropriate mixed drinks to dessert.
The two authors are former magazine food editors with credentials that include years spent at Saveur and Metropolitan Home. Christopher has collaborated on four other cookbooks, including three for Saveur.
Melissa is well known in local culinary circles for co-founding Hamilton’s Grill Room in Lambertville with her father, Jim Hamilton.
Next will be a book on fall and holiday cooking, then a winter/spring edition. In addition to the website, books are available at amazon.com, Farley’s Bookstore in New Hope, Pa., and the Hamilton’s Grill Room. The books will also be sold at other private bookstores in the U.S. and through Anthropologie stores.
This recipe from the book is a great way to enjoy the fresh local tomatoes just coming into season:
Roasted Tomatoes Studded with Garlic
½ cup diced pancetta
6 tablespoons extra-virgin olive oil, plus more for the pasta
2 anchovy fillets
1 cup coarse fresh bread crumbs
4 tomatoes, tops sliced off, seeds scooped out
2 cloves garlic, thinly sliced
small handful fresh thyme, parsley, or basil leaves, chopped
salt and pepper
½ pound spaghetti
- Preheat the oven to 350 degrees.
- Fry the pancetta in a skillet over medium heat until browned and crisp around the edges. Use a slotted spatula to lift the pancetta out of the skillet to a plate. Leave the rendered fat in the skillet.
- Add 2 tablespoons of the olive oil and the anchovies to the same skillet. Use a wooden spoon to mash the anchovies until they dissolve. Add the bread crumbs and cook, stirring often, until they are golden.
- Put the tomatoes, cut side up, in a baking dish and slip some garlic into each tomato. Mound some bread crumbs into each tomato and scatter pancetta and herbs on top. Season with salt and pepper and drizzle the remaining 4 tablespoons of oil over all.
- Roast the tomatoes in the oven until they have browned a bit and the interior is supple but the tomatoes haven’t collapsed, 1–1½ hours.
- Cook the spaghetti in a large pot of boiling salted water. Drain.
- Return the pasta to the pot and stir in some olive oil and some of the oily tomato juices from the bottom of the tomato roasting dish.
- Serve the spaghetti with the roasted tomatoes and their juices spooned on top.
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