#Bookcook The Hallows by Kim Harrison

“Tink’s a Disney whore’ – Jenks” 

― Kim Harrison, Dead Witch Walking

Do you want fabulous fun and great characters? Read The Hallows! From the get-go, this was a great series. The characters are well written, the dialog is crisp, and the settings are unique. Imagine a world decimated by a plague brought forth from tomatoes? A plague that decimates the human population so much that the others, witches, vampires, and weres have to come out of hiding and function in “polite” society.

Here is a synopsis for book 1:

All the creatures of the night gather in “the Hollows” of Cincinnati, to hide, to prowl, to party… and to feed.

Vampires rule the darkness in a predator-eat-predator world rife with dangers beyond imagining – and it’s Rachel Morgan’s job to keep that world civilized.

A bounty hunter and witch with serious sex appeal and an attitude, she’ll bring ’em back alive, dead… or undead.

Because in this world tomatoes are verboten, I give you a delicious tomato sauce recipe from Jessica in the Kitchen.

Homemade Roasted Garlic Tomato Sauce

  • PREP TIME: 15 MINS
  • COOK TIME: 45 MINS
  • TOTAL TIME: 1 HRS
  • SERVES: 3 PINTS

Ingredients

1 large head garlic, about 10 cloves + drizzle of olive oil

2 tablespoons extra virgin olive oil or virgin olive oil

2 medium yellow onions, chopped

1 tablespoon red wine vinegar

5 lbs. fresh ripe plummy tomatoes, washed, stems removed and chopped

1 1/4 teaspoons freshly ground sea salt

3/4 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano or 1 tablespoon chopped fresh oregano

1/4 cup chopped fresh parsley

1 bunch fresh basil, chopped (use as much or as little as you like, but don’t go over like 1/4 cup)

“What are you?” I rasped.
It smiled. “Whatever scares you.” 

― Kim Harrison, Dead Witch Walking

INSTRUCTIONS

  • 1. Preheat oven to 450 ° F/ 230° C. Cut off the top of the head of garlic, with the cloves still connected, but just enough to expose them a bit. Place in some foil and drizzle a little bit of olive oil over the top. Wrap the foil around the garlic, and roasted for 45 minutes in the oven. You can do this ahead of time if you’d like, or while the other ingredients are cooking.
  • 2. In a pot over medium-high heat, heat the olive oil. When oil begins to shimmer, add in the chopped onion and sauté until translucent, about 5 minutes, stirring often. The onions should be golden and shimmering. Add the red wine vinegar and stir into the onions. Add in the chopped tomatoes and stir everything together. Cover the pot with lid and increase heat to medium-high. Steam the tomatoes for 8 minutes – this will soften the tomatoes, help them to break down and allow more flavour to be infused into them. They will not burn since a lot of liquid will be released, but you can still check every few minutes to ensure.
  • 3. Remove the pot and reduce heat to medium. Add the salt, pepper, oregano and parsley and stir everything in to combine. Squeeze the roasted garlic cloves into the tomato mixture. It will be butter soft, so you can just squeeze them out of the skins. Stir together again.
  • 4. Reduce heat to medium-low (should be simmering) and place pot cover back on slightly but not to completely cover the pot. Simmer the sauce for 30 minutes up to an hour, if desired. The skins should slip right off the tomatoes, and all the ingredients should be extremely soft and combined. Remove pot from heat and blend the sauce with your immersion blender until completely blended through. Add in the chopped basil and stir in.
  • 5. Allow sauce to cool. You can serve the sauce immediately if desired, but after a night in the fridge, the flavours really develop. Place in mason jars and store in the fridge. Enjoy!!

“Student food.” His eyes went to the tomato on the sill. “Whatever’s in the refrigerator over pasta.” 

― Kim Harrison, Dead Witch Walking

Notes:

HOW TO STORE: They can be stored in the mason jars in the fridge for 5 to ten days.

  1. This recipe is vegan and gluten-free. Prep time doesn’t include the roasted garlic timing. You can make it at the same time, or ahead of time.
  2. You can feel free to switch up the herbs if you’d like; more of some, less of others or even new herbs. It’s up to you!
  3. You can use fresh red wine or even white wine instead of the red wine vinegar.
  4. If don’t have an immersion blender, allow the mixture to cool completely and then blend it in a blender.
  5. The tomatoes we used were naturally sweet, but if you want, you can add a tablespoon of sugar to the sauce to balance out the acidity.

About The Author

Kim Harrison is best known as the author of the New York Times #1 best selling Hollows series, but she has written more than urban fantasy and has published over two-dozen books spanning the gamut from young adult, thriller, several anthologies, and has scripted two original graphic novels. She has also published traditional fantasy under the name Dawn Cook. Kim is currently working on a new Hollows book between other, non related, urban fantasy projects.
Kim reaches out to her audience at Facebook https://www.facebook.com/KimHarrisons…
Instagram
https://instagram.com/kim_harrison_au…
and her blog http://kimharrison.wordpress.com/

other pseudonyms:Dawn Cook

2 thoughts on “#Bookcook The Hallows by Kim Harrison

  1. I’ve been slowly working my way through The Hollows series, it’s a lot of fun! I’m actually listening to book six right now! I really love all the the world-building in this alternate Earth, how things operate differently when it’s common knowledge the witches and vampires and other supernatural creatures are a regular part of the population.

    Liked by 1 person

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