Tag Archives: recipe

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

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

Recipe: Almond Cranberry Thumbprint Cookies

This recipe is from our Garden to Table cookbook and created by  author and Chef Moreka Jolar.
Our favourite is Cranberry-Orange Sauce (see recipe below), but these cookies can be a vehicle for any of your preserves. You can’t go wrong…strawberry-rhubarb, ginger-peach, blueberry, blackberry, raspberry, apple butter, marmalade… Time to get some of that dusty canning off the shelf and give it new life.

Whole Wheat Raspberry-Cornmeal Scones

Feature Photo from Ripple Rock Cooks

With the ripening of fresh berries in abundance, here is a recipe for you to try at home. This recipe is from our book “Hollyhock Garden to Table” which can be purchased from Banyen Books & Sound online, or in store at our Cortes Island campus. Continue reading Whole Wheat Raspberry-Cornmeal Scones

Recipe: Fresh Avocado Chocolate Pudding

feature photo – Jeannie Fletcher, Flickr Creative Commons
An  Easy, Healthful Valentine Sweet for Your Sweetheart
avocado.02This recipe is from our Garden to Table cookbook and created by  author and Chef Heidi Scheifly. Avocados are  just coming back in season in California, ripening February through September  (with peak output over the summer), Mexico’s crop is pretty consistent year-round.  Avocados contain 20 different vitamins and minerals,   160 calories, 2g of protein and 15g of healthy fats.  Avocados contain no cholesterol or sodium, and pack more potassium than bananas.  They are loaded  with heart healthy mono saturated fatty acids, the majority of which is oleic acid, like healthy olive oil.  Avocados are linked to reduced inflammation and loaded with fibre. Their creamy goodness is delicious and nutritious.
Feel free to serve this healthy and delicious dessert in a bowl with a spoon for everyone or more elegantly in wine glasses with berries or mint for garnish.
Fresh Avocado Chocolate Pudding 
serves 6, Vegan, Gluten-free, Raw
2 c. mashed avocado
1/2 c maple syrup
2 t. vanilla extract
1 t. balsamic vinegar
1/4 t. salt or tamari
3 T. coconut oil
1 c. raw cacao powder
In a food processor, blend all ingredients except the cacao powder. Once well combined and smooth, add the cacao powder and blend again until incorporated.  Taste and adjust with more sweetness if desired.
Chill for one hour before serving.  Super decadent at room temp., but sets up well after some time in the fridge.
Enjoy with your Valentine for a healthful and easy chocolate dessert!