Each new volume from Canal House Cooking thrills me. Number 4 is all about the bounty from farm markets and gardens, and you’ll find so many lovely, and often elegantly simple, recipes that you’ll almost wish this hot and humid summer would never end.
I’ve sent gift subscriptions (there are three volumes each year) to a couple relatives, too, just had to share this with anyone who appreciates good food.
I might even get out my canning equipment to make their Red Tomato Preserves, with lemon, ginger, and cinnamon. Lucious!
Meanwhile, I’ll content myself with some Little Blue Reds: Mash together 1/4 pound good blue cheee and 4 tablespoons softened salted butter in a small bowl. (The authors like Kerrygold butter.) Season with coarsely ground black pepper. Spread on halved cherry tomatoes and garnish with chopped fresh parsley.
NJ SPICE 