Mary Chamberlin's Cooking Class - Green Gazpacho, Mauna Loa Salad and Spanish Flan

This month, Mary Chamberlin's Cooking Class will be held on Thursday, June 24th at 2:00 pm. The three featured recipes shown below will include Green Gazpacho, Mauna Loa Salad and Spanish Flan! After this class, we will be taking a Summer Break with no classes scheduled until September.

Thanks so much for signing up for the Free Phone-In Cooking Lesson with Chef Mary Chamberlin.  Due to the increased usage of the conference call service and some possible interruptions, the Free Conference Call staff suggest we start the call at 2:05 pm so please call in at that time.  



To keep things simple this time, we will be using a free conference call service and you would dial in as indicated below:

Dial-In Number 712-451-0812 and Access Number 756-586#



Dial-in Number: (712) 451-0812          

And then they will request the Access Number below.


Access Number: 756-586#


If the photos are too large, just right click on the picture with your mouse and then save image on your desktop.

To copy a recipe, take your cursor and drag your mouse down the page and right click, select Copy and then go to a new Word document and click paste. Then rename it and save it on your desktop for easy access. 

Please plan some questions for the Q & A section about food preparation, sourcing and safety. We love the wonderful interaction on the call and appreciate your joining us!

Many of us are enjoying an electric can opener and the one people like is the Hamilton Beach Smooth Touch model (see photo below). 

Check out Mary's new Traveling Cookbook filled with fabulous recipes! See details below. 

Should you also wish to purchase a copy of Mary's fabulous prior cookbook, The Traveling Soup Pot, she is offering $5 off of the normal $35 cost to participants who call into our weekly classes and please call her directly at 831-624-0830 to order. We look forward to speaking with you! Thanks for participating!

Many of you have asked for the Olive Oil source that Mary Chamberlin had mentioned:

Verni’s California Gold Olive Oil

Fresno, Ca.

A great value with high quality olive oil, freshly pressed.

Located off Auberry Road

1 Mile North of Copper in Clovis

Verni Farms

11990 N. Auberry Road

Clovis, Ca.  93611

To order, please call or text Sue to call you back: 818-402-8267  

Sue will provide special pricing for us for their olive oil of $15/bottle (each 1 liter or 33.8 oz) instead of $18-$20 and 2 bottles fit in one box. Shipping will be $21.10 

Sue wil also sell a gallon of their special olive oil at $40/gallon instead of $45. She will providing shipping costs soon. Shipping $28.99. Each gallon is 128 ounces.

They also have raw almonds, walnuts, almond butter, coconut almond butter, dried fruit including apricots, figs, plums, cherries, apples and peaches. 

Take care and stay healthy!

Best regards,

Wendy Brickman and Mary Chamberlin

Contact information: Wendy Brickman

Email: [email protected]  (831) 594-1500

Mary Chamberlin 

Email: [email protected]

(831) 624-0830


Here's Margie Anderson's fun description!

ALL ABOARD FOR SOUP, SALAD, AND DESSERT! Departure: June 24th at 2:00


Pack your colander and blender, don your apron, and head to your kitchen for an all expense-paid trip to Spain and Hawaii via Mary Chamberlin's two cookbooks.  We depart on Thursday the 24th  of June at 2:00.


First we travel to Spain on page 50 in "The Traveling Soup Pot" for GREEN SPINACH GAZPACHO. It's served cold and makes a great starter at a summer dinner party, or for that matter, a casual lunch any day of the week.


Then off we go to Hawaii for Mary's creation, MAUNA LOA SALAD, on page 96 in "The Traveling Cookbook."  How perfect for a warm, soft breezy day in Kona or a summer evening in California!  It's filled with all healthy ingredients, it's dazzling and colorful, and it tastes delicious.


Back now for a short stay in Spain. We're having the SPANISH FLAN on page 23 in "The Traveling Cookbook" for dessert.  What better way to end this journey...  


To join us on this free, all expense-paid trip, send your name and email to [email protected] and your ticket will arrive just in time to receive all of the necessary travel information: call-in phone number, recipes, and important travel tips.   


If you would like to talk to Mary regarding this trip, to buy a cookbook, to ask a question about any recipe or menu, or maybe just to say hello, call her at 831-624-0830. She is always happy to hear from you.


Bon Voyage!

Margie Anderson



    Green Spinach Gazpacho ~ A Cold Soup

(Gazpacho, a Spanish term that’s meaning has evolved over the centuries. It is better known as Spanish or Andalusian gazpacho, which is a cold soup with various vegetable ingredients. This is not a typical gazpacho, as it does not contain, tomatoes, garlic or vinegar. However, the bread, olive oil, spinach and being served cold, does allow some authenticity in the name. I do not remember where this recipe came from, but if you open the door of my refrigerator there is usually a container of this soup to snack or lunch on.  It also makes a great starter at a summer dinner party.)



20 oz. bag of fresh baby spinach
3 slices of day old French bread that has been soaked in water and squeezed dry

Salt to taste

2 tsps.Tabasco

Cayenne to taste

½ cup Canola oil or olive oil

4 to 5 cups of chicken broth or vegetable broth



1 bunch of radishes, washed, tops removed and cut in julienne

½ cup of Greek Yogurt

¼ tsp. dill weed

1 tsp. of poppy seeds



Cook spinach 2 to3 minutes in boiling salted water. I use a pot with a colander basket and I do not cover the spinach, as it would change the color. Drain and refresh in cold water to retain the beautiful green color and drain thoroughly again. Process all ingredients in Cuisinart beginning with the stale bread, salt, Tabasco, cayenne and slowly add the olive oil.  Add spinach and continue to process until smooth.  Add the broth and adjust seasoning.  Place in covered container and refrigerate. This will keep for approximately one week stored in the refrigerator. If soup seems too thick, add additional stock.



Serve soup cold and garnish with the radishes and a little Greek Yogurt flavored with dill or black poppy seeds. Serves four.

Mauna Loa Salad

(This salad is a favorite of mine that I created

while spending my winters in Hawaii)



1 head of cabbage or Napa cabbage (shredded)

1 head of lettuce (butter or limestone lettuce, cut into small pieces)

4 green onion, sliced

1/2 cup of toasted sunflower seeds

8 oz. of tofu, cut into bite size chunks

small can of sliced ripe olives, drained

2 papaya, or 1 cantaloupe, or 3 oranges, cubed in  bite size pieces

1/4 lb. or turkey, chicken, or shrimp cut into pieces

1/2 bunch of cilantro



2 tbsps. Fish sauce

1 tbsp. dark brown sugar

2 tbsps. Lime juice


Oriental Style Dressing:  

4 tbsps of toasted Sesame Seed

1/4 cup of peanut oil

2 tbsps of sesame oil

1 - 2 tbsps of soy sauce

1 lemon   (juice of)

5 tsps of sugar



1 cup of thick coconut milk canned and unsweetened

1/3 cup of crunchy peanut butter

1 large clove of garlic minced

3 tbsps of Indonesian Sweet Soy

3 tbsps of lemon juice

Zest of 1 lemon

2 tbsps of brown sugar

1 tsp. of red hot pepper flakes or 1 small fresh red chili finely chopped

1/2 tsp. salt

2 tbsps of water


Combine the ingredients in a saucepan and bring to boil and let simmer for 10 minutes.  Keep warm over low heat to serve.


Spanish Flan or Crème Caramel




For the Caramel

1-cup sugar

1 heavy-duty saucepan

1 Soufflé dish or 8 small ramekins


Place sugar in heavy saucepan and place on medium eat.  When sugar has melted and turned a lovely golden brown color, pour into the bottom of the soufflé dish or divide evenly among the ramekins.  Allow to harden.


For the Crème

4 large eggs

1 tsp. vanilla

1 can of sweetened condensed milk

Fill condensed milk can with whole milk (same amount as condensed milk)’


Beat the eggs, vanilla and condensed milk in Cuisinart until thoroughly mixed.  Use the pulse to mix.  Add the additional milk and mix.  Do not over beat or it will reduce the creamy texture of the Crème Carmel.


Bake in 350o oven for 40 to 45 minutes and also place in a Bain Marie.


Remove from the oven and let set about 2 minutes.  Then take the edge of a knife and loosen gently the edge of the crème caramel.  This will keep the top from splitting open as it cools.


Invert to serve and cut in slices.   Spoon the caramel sauce over the top.  It is delicious with fresh berries. Or thin sliced orange slices that have been poached gently in 30% syrup.



And, here's  a link to the June 2021 Brickman Banter Newsletter, too. Click HERE.


Green Gazpacho Ingredients:

Mauna Loa Salad Ingredients

Spanish Flan Ingredients

Spanish Flan