Tegan has been home for the summer, visiting from Abu Dhabi. We had her husband Johannes here for a bit and they celebrated their marriage with their US friends over the July 4th holiday. It was wonderful seeing everyone, some from back in high school days (Tegan’s, not mine!).
Last week Tegan took Lewis and I to the newly opened Canal House Station Restaurant in Milford, NJ to celebrate a belated Mother’s and Father’s Day. Those who know me also know my scathing reviews of every dish I order at restaurants (I think I’m just as hard on myself). Well, here is a glowing review. Devin, from the Dvoor Farmer’s Market in Flemington, NJ, had told me the food was incredible. It WAS!!! I have never had such beautifully prepared restaurant fare. Every bite was truly a delight. We ordered almost every vegetarian dish, thinking we’d take some home for later. Instead we devoured every crumb including a berry cobbler a la mode to finish.
Tegan loved the avocado toast. I was knocked over by the local chantarelle mushrooms sauteed with garlic and served on toast. We also had the heirloom tomato salad, a beet and green bean salad with aioli and hummus, corn on the cob, and the aforementioned cobbler.
The owner/chefs are Melissa Hamilton and Christopher Hirshheimer, who founded Canal House and they have published many cookbooks, winning a James Beard Award for Canal House Cooks Everyday. Their blog, Canal House Cooks Lunch doesn’t give recipes, for they save them for their cookbooks.
They just recently finished an extensive renovation of the old train station in Milford, NJ. An open kitchen faces two large communal tables where you end up chatting with the other guests. There’s outside dining, art on the walls, and two front dining rooms.
So, I had to try to recreate the avocado toast before Tegan leaves tomorrow. We won’t see her for another long year. You really need some fantastic Tuscan bread for this recipe. I don’t know what type of dried hot pepper Melissa and Christopher put on top but it was deadly. The tiniest bit set fire to the inside of our mouths. Luckily we were warned by our table mates and we had a tiny taste first and then removed a varying amount, each to their Scoville ability. Lewis removed every speck. Here I’ve used Maras dried red pepper. Aleppo would be a subtle choice, too.
- 8 pieces of bread
- 2 avocados
- 2 tablespoons olive oil
- 1 garlic clove, cut in half
- ¼ teaspoon fine sea salt
- ¼ teaspoon dried red chili flakes
- 1 lemon cut into 8 pieces.
- Toast bread.
- Cut avocados in half and remove pit. Slice in the shell with the tip of a knife. Remove flesh with a spoon.
- Lightly brush bread with olive oil and rub with the cut side of garlic.
- Place the cut avocado on the toasts, sprinkle with the remaining olive oil, salt, and dried pepper.
- Serve immediately with a garnish of lemon.
I’m leaving social media for a couple of reasons. I almost never post which creates unwelcome feelings of guilt. Silly but true. Bloggers are barraged with constantly being told they have to post daily on every available outlet. You can follow this blog by signing up with an email up at the top of the home page.
This blog and the cookbook (yes, I’m still working on it!) should take all of my focus and time. No ads, complete control, and no nastiness. Yes!
Sheila
PS You can still share all of my posts to your heart’s content on your social media accounts.
