Category Archives: Recipes

Spanish Salmorejo

By Rebeka Carpenter, Hollyhock Head Chef/Kitchen Manager.

Salmorejo, was prepared and served to rave reviews in our Hollyhock Kitchen at lunch, today.   Tecuana Wooldrige, 1st Cook, has traveled extensively and has enjoyed this meal in her travels in Central America, as part of fusion Latin American cooking. We served tuna fish on the side and omitted the traditional Iberian Ham, as used in Spain.

Salmorejo, gazpacho’s richer, deeper cousin, is a cool, creamy soup typically topped with chopped hard-boiled eggs and salty prosciutto or Iberian ham; omit the pork to make it vegetarian.

Ingredients

  • 3 tbsp. kosher salt, plus more to taste
  • 8 plum tomatoes, cored, halved, and seeded
  • 1 clove garlic, crushed
  • 1 baguette (about 10 oz.), cut into large pieces
  • 12 small yellow onion
  • 1 cup extra-virgin olive oil, plus more for drizzling
  • 2 tbsp. sherry vinegar
  • Freshly ground black pepper, to taste
  • 3 hard-boiled eggs, chopped
  • 1 12 cups finely chopped Iberian ham or prosciutto or substitute 2 cans of tuna fish

Instructions

Place salt, tomatoes, garlic, bread, and onion in a bowl, cover with boiling water, and let sit for 1 hour. Drain vegetables, reserving 1 cup soaking liquid; place in blender. Squeeze water from bread; place in blender with reserved soaking liquid, oil, and vinegar. Purée until smooth; season with salt and pepper, and chill. Pour into serving bowls; top with eggs, ham, and a drizzle of oil.

TIP: Spend a little bit extra and get the reddest, ripest tomatoes available. The authenticity and flavor of your Spanish Salmorejo doesn’t depend on a recipe, but on the quality of the tomatoes. Also, the bread should be dense, artisan bakery quality bread for best results.

Enjoy! Let us know when you think in the comments below.

For more culinary delights, visit our Hollyhock kitchen on Cortes Island!

Photography by: Amanda McNaughton

Eggplant Parmesan

By Rebeka Carpenter, Hollyhock Head Chef/Kitchen Manager.

I made this dish last night to rave reviews for a Bistro Themed supper at Hollyhock on a lovely summer eve.  It has a much lighter adaptation, and is similar in approach to the Roasted Vegetable Lasagna in our 1st Cookbook, Hollyhock Cooks. When one witnesses most guests coming back for 2nd helpings, it is an indicator of a sure fire winner of a dish!

Eggplant are lovely summer veggies, as are tomatoes, so feel free to substitute fresh, and simply simmer the sauce longer, and perhaps add some tomato paste to add richness and thickness.  The bread crumb topping is not essential, but adds nutritional protein value.

This recipe is an adaptation by Marion Burros of the NYT, and is an adaptation of one found in Jamie Oliver’s book, Jamie’s Italy. It’s a healthier version than the traditional Italian-American oil soaked version; it omits breading and frying the eggplant, and instead calls for roasting the eggplant until golden brown. Continue reading Eggplant Parmesan

Spinach and Red Cabbage Slaw With Walnuts

 

Our Head Chef Rebeka with Second Cook Helene made this delicious recipe, using the  yummy fresh spinach  our garden manager Holly and her team harvested  from the Hollyhock Garden!  (By the way, did you know that we are hiring for cooks? Come join us in the kitchen!)

This dish is super simple and so fresh and indicative of Spring/Summer harvest garden bounty.  The color was so lovely, the texture both crunchy with fresh spinach and stems and palatable with the marinating of the cabbage. Leftovers could also be added to a sandwich the next day for lunch in lieu of a lettuce leaf, or served again a 2nd time with supper …essentially it will hold up quite well!

Continue reading Spinach and Red Cabbage Slaw With Walnuts

Black Rice, Beet & Kale Salad w/Apple Cider & Flax Dressing

Receipe by Hollyhock Head Chef & Kitchen Manager, Rebeka Carpenter.
Feature Photo from New York Times

We never ceased to be amazed by the creative minds in the Hollyhock kitchen, and their endless ability to surprise and delight our senses! This healthy and delicious salad is the perfect compliment for the turn of the season.

Serves 4-6
Time 2 hours

Ingredients

  • 1 lb beets, washed quartered, ends cut, skin left on, lightly tossed w/oil and salt and pepper {we used chiogga or candy striped beets}
  • ⅔ cup uncooked black rice (sometimes called “forbidden rice”)
  • 1 ⅓ cup water
  • ½ cup walnuts, roughly chopped and dry pan roasted
  • 2 cups packed, shredded raw kale  {we used Russian red kale}

Apple Cider Flax Dressing

  • 2 tablespoons apple cider vinegar
  • 2 tablespoons cold-pressed flaxseed oil OR extra virgin olive oil
  • 1 tablespoon whole grain mustard
  • 1 clove garlic, minced
  • 1 teaspoon dried thyme (whole, not ground)
  • 1 teaspoon sea salt, plus more to taste

Preparation

  1. Preheat oven to 400 degrees. Add beets to a sheet of parchment-lined foil. Crunch into a ball. Roast for 1 1/2 hours, or until tender. Add to a large bowl. ( we used a covered oven proof pan, and the beets turned out wonderful, tender, not mushy is the goal}
  2. In a medium pot, add rice and 1 1/3 cups water. Bring to a boil, reduce to a simmer, cover and cook for 40 to 45 minutes. If there is extra water in the pan, drain off, test rice for doneness, as you want some firmness, and not mushy. Cool a bit, fluff with a fork and add to beets, along with kale and walnuts.
  3. In a small bowl, whisk together all dressing ingredients or shake in a jar. Add to salad. Toss to combine, cover and refrigerate for at least 3 hours (overnight is best). Before serving, taste and adjusting seasoning if desired. We kept it at room temperature until meal service, and it was sublime.
  4. This salad will keep in the refrigerator for 3 to 4 days.
  5.  Additionally, we had no flax oil on hand, and substituted 3-4 tablespoons of rough ground flax seed to the vinigarette. It gave a good consistency and the hit of flax nutrition!

Try it out and let us know how it goes for you in the comments. Enjoy!

Arame, Kale, and Avocado Salad with Sesame Vinaigrette

By Heidi Lescanec of Hollyhock Cooks

This is the kind of salad that goes straight to your blood bank. It’
s so iron rich that even the ocean gets jealous. While kale is all the rage right now, seaweed is just catching up. They’re sure to be BFFs.

Ingredients (Serves 6-8)

  • 1 cup loose dry arame (seaweed)
  • Sesame Vinaigrette:
    • 1/3 cup extra virgin olive oil
    • 2 tbsp rice vinegar
    • 2 tsp soy sauce
    • 2 tsp grainy mustard
    • 2 cloves garlic, minced
    • 2 tbsp chopped cilantro (optional)
    • 2 tbsp chopped chives or green onions (optional)
    • salt and pepper to taste
  • 2 bunches kale, such as Lacinato, Red Russian, or curly Winterbor, stems removed
  • 1/4 cup toasted sesame seeds
  • 1 avocado

Directions

  1. In a small bowl, covImage result for arame kale salader the arame in tepid water and soak for 20 minutes.
  2. Whisk together all the ingredients for the vinagrette. Set aside in a sealed jar.
  3. Coarsley chop the kale. Steam the kale leaves for 1-2 minutes, just until tender and transfer immediately to ice water. This stops the cooking process and preserves their bright color. Drain.
  4. Drain the arame and toss with kale leaves, vinaigrette and sesame seeds. Cut the avocado into long slices and arrange on top immediately before serving.
  5. Enjoy!