ABOUT THE COOKBOOK
“I've experienced the truth of the Hedgebrook phrase "radical hospitality". It's an umbrella of care that covers such things as fruits, vegetables and flowers straight from the garden, and the attention given to preserving the long stretches of undisturbed hours that writers crave.” --Gloria Steinem, Hedgebrook alumna
With the release of the Hedgebrook Cookbook: Celebrating Radical Hospitality, the chefs of Hedgebrook bring creative nourishment from their farmhouse table to your kitchen with a mouthwatering debut cookbook that includes over 90 recipes and 18 original writings from notable Hedgebrook alumnae, such as bestselling novelists Karen Joy Fowler (We Are All Completely Beside Ourselves), Dorothy Allison (Bastard Out of Carolina), Ruth Ozeki (A Tale for the Time Being), Jane Hamilton (A Map of the World), Monique Truong (The Book of Salt); award-winning poet of witness Carolyn Forché, memoirist Claire Dederer (Poser), musician Thao Nguyen (of Thao & the Get Down Stay Down), and more.
Hedgebrook Cookbook: Celebrating Radical Hospitality is published through SheWrites Press, an independent publishing company founded to serve the largest global community of women writers online, and women writers everywhere. Proceeds from the sale of the cookbook will support Hedgebrook’s mission to nurture the voices and work of a growing global community of women writers.
"Now, from our table to yours, we're bringing the essence of what happens at our retreat, when women writers come together in solitude and community. This is a beautiful book - and so much more: it's the experience of radical hospitality, fuel for your creative process, fodder for conversation and connection, a way of being in the world." --Amy Wheeler, Hedgebrook Executive Director
December 12, 2013: This Farmhouse Cookbook Will Show You How Gathering at the Table Can Revive Your Spirit. Yes! Magazine
November 15, 2013: Cookbooks connect us to what springs from the good earth. Seattle Times, written by Valerie Easton
October 16, 2013: The days are twice as long, Orangette Blog, written by Molly Wizenberg
October 9, 2013: Feed the body and nurture the soul with Hedgebrook’s new cookbook, Whidbey Life Magazine, written by Susan Wenzel
September 25, 2013, A Retreat From Distraction, City Arts, written by Leah Baltus
September 18, 2013: Radical hospitality, nurturing comfort: Italian Chicken Stew, Blue Kitchen
September 17, 2013: Recipes with Literary Flair from Hedgebrook, Daily Candy Seattle, written by Ashley Breckel
September 17, 2013: Hungry at Hedgebrook, Seattle Weekly, written by Nicole Sprinkle
September 11, 2013: Recipes From The Hedgebrook Cookbook, epicurious, written by Lauren Salkeld
September 10, 2013: An insightful cookbook celebrates "radical hospitality," King 5, New Day Northwest
September 1, 2013: 'Radical Hospitality' at the Hedgebrook writers colony, written by Nicole Brodeur
August 20, 2013: A Chard Frittata of One's Own, Seattle Met, written by Celia Bever
August 6, 2013: Hedgebrook announces the Hedgebrook Cookbook: Celebrating Radical Hospitality.
Release date: September 10, 2013
Retail Price: $24.95
Published by SheWrites Press
Seaweed Salad (Sunomono)
1 C fresh seaweed, blanched Wing Kelp (Alaria marginata) Bull Kelp leaf (Nereocystis leutkeana)
3⁄4 C Bull Kelp stipe, blanched
1⁄2 C Wireweed (Sargassum muticum) 2 large English cucumbers, split
lengthwise and sliced thin into
2 scallions, sliced thin on the diagonal
1⁄4 C seasoned rice vinegar
2 T Mirin sweet cooking rice wine
1 tsp toasted sesame oil
1 tsp sesame oil with hot chili peppers 2 tsp fresh ginger root, finely grated
1 T whole sesame seeds, toasted salt to taste
Seaweed collected from Double Bluff and Ebey’s Landing when the tides and currents give up their delectable bounty to the happy forager.
Cut freshly harvested Wing Kelp and Bull Kelp blades/ leaves into thin 1⁄4 inch strips, a few inches long or longer (like pasta) if you prefer. Cut the stipe of the Bull Kelp crosswise into thin rings, on a diagonal. Blanch by placing seaweeds in a strainer and dipping into just- boiled water 5 to 10 seconds, just until they turn bright green. Run under cold water, drain well, and place in salad serving bowl.
Break fresh raw Wireweed into small pieces and toss together with blanched seaweeds, sliced cucumber and scallions.
Mix all marinade ingredients together in a small bowl and pour over seaweed salad and toss well. Sprinkle with toasted sesame seeds. Add salt to taste.
Shrimp and Mango Salad
￼Serves 6 to 8
1 lb shrimp, in shells
1 ripe mango, peeled and diced small 1 large ripe tomato, diced small
1 jalapeño, finely diced
1⁄2 red onion, finely diced
1⁄4 C chopped cilantro
fresh salad greens
2 T fresh lime juice
1 T olive oil
1 T honey
salt and pepper to taste
Bring a large pot of salted water to a boil. Add shrimp and cook just until they turn bright pink, about 2 to 3 minutes, being careful not to overcook. Drain and place shrimp in ice water to cool. Remove the shells, devein, rinse and let drain well.
In a medium size bowl, combine the shrimp, mango, tomato, jalapeño, onion and cilantro and toss gently to combine. In a small bowl, combine the lime juice, olive oil and honey and whisk until frothy. Pour over salad and toss again to combine. Season to taste with salt and pepper.
Cover bowl and let marinate in the fridge for 1 to 2 hours before serving. If the salad produces too much liquid, strain off some before serving (or serve with a slotted spoon). Serve chilled over fresh greens.
Serves 6 to 8
1 lb zucchini, grated
2 tsp coarse salt
4 scallions, chopped
1⁄4 C dill, minced fine
1⁄2 C mint, minced fine
4 eggs, lightly beaten
3⁄4 C pecorino romano cheese, grated 6 T flour
Grate zucchini using a large hole grater or food processor. Place grated zucchini in a large bowl. Mix in salt. Let stand at least 30 minutes. Drain well, squeeze water from zucchini and place zucchini in a clean bowl with scallions, dill, mint, beaten eggs, cheese and flour. Mix together well.
Heat 2 to 3 tablespoons of olive oil on a griddle or a large fry pan over medium heat. Use a quarter cup measure to scoop up zucchini mixture to form pancakes on the griddle or fry pan. Cook on one side until pancakes start to brown. Flip the pancakes and cook until they are firm and nicely browned, about 3 to 4 minutes per side.
Makes 2 crusts
2½ C flour
2 T sugar
½ tsp salt
½ C unsalted butter, chilled, cut into small pieces
¼ to ½ C ice water
2 C white wine
4 C water
1 C sugar
1 lemon, juice and zest
1 cinnamon stick (3 in)
1 vanilla bean, split
4 pears, peeled (firm but ripe)
Almond Frangipane Filling
½ C butter
½ C sugar
¾ C almonds, blanched, ground fine
1 large egg
1 tsp pure almond extract
1 T flour
2 T butter, melted
2 T sugar
In a food processor pulse together flour, sugar and salt. Add chilled butter pieces and process (about 10 seconds) until butter is evenly distributed but still in large visible pieces. Pulse processor while adding small amounts of ice water until dough just holds together. Do not process more than 30 seconds. Turn dough out on a floured surface and squeeze dough with your hands to form two equal disks. Wrap each disk in plastic wrap and refrigerate at least one hour. (Freeze any unused dough well wrapped in plastic; defrost the frozen dough in the fridge for a day before using it).
In a large saucepan combine wine, water, sugar, lemon juice and zest, cinnamon stick and vanilla bean. Bring to a boil and cook for 5 minutes. Add pears. Remove from heat and allow pears to cool in the liquid. Once pears are completely cool, quarter the pears, core and slice them into thin equal sized wedges. Set aside until ready to assemble galette. (Poaching liquid can be reserved by freezing for a later use).
In a medium bowl combine butter and sugar and beat until light and fluffy. Add ground almonds, egg, almond extract, and flour, and beat until smooth.
Preheat oven to 400 degrees.
Roll the dough into a 13 to 15-inch circle on a piece of floured parchment and transfer dough (on parchment) to a baking sheet. Spread frangipane filling evenly onto center of the dough leaving a 2-inch border. Arrange sliced fruit in concentric circles, overlapping slightly on top of frangipane. Lift edges of dough and fold them inward over the filling, pleating as you go. Brush the border with melted butter and sprinkle the entire galette with sugar. Chill the galette on its baking sheet for at least 30 minutes. Bake for 35 to 45 minutes until crust is nicely browned. Slide galette off parchment and onto a cooling rack. Let cool for about 10 minutes before slicing.