Gardening Articles: Edibles :: Vegetables
A Chef's Garden (page 4 of 4)
by Scott Millard
Stuffed Hollyhocks with Jalapeno Sauce
This makes a tasty side dish or appetizer and is an especially good brunch item.
1/4 cup mixed herbs (marjoram, basil, parsley, cilantro, chives, savory, tarragon, mint), chopped
1/4 cup mascarpone cheese
1/4 cup ricotta cheese
salt & pepper to taste
25 hollyhock blossoms (approximately)
1 cup flour
2 eggs, beaten
1 1/2 cups bread crumbs
In a mixing bowl, combine herbs, cheeses and salt and pepper. Stuff each hollyhock with the mixture. Dredge the stuffed blossoms in flour, then dip in beaten eggs and coat with bread crumbs. Fry in hot oil until golden brown. Top with the Jalapeno Sauce (below). Serves 5.
1 teaspoon corn oil
1 tablespoon chopped jalapeno peppers
1/4 cup chopped tomatillos
1/4 cup chopped yellow onions
1 teaspoon chopped garlic
1 teaspoon chopped cilantro
2 cups chicken stock
salt and fresh cracked pepper to taste
In a medium saucepan over medium-high heat, sautee ingredients except chicken stock until soft. Add chicken stock; bring to boil. Simmer for 30 minutes or until reduced by one-fourth. Puree in food processor until smooth.
Note: To make a richer, greener-looking sauce, let mixture cool to room temperature and puree with 1/4 cup fresh spinach leaves.
Scott Millard is a publisher, writer, photographer, and gardener living in Tucson, Arizona.
Photography by Suzanne DeJohn/NationalGardening