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Hipcooks Newsletter



Newsletter for: March 1, 2012

 
Happy March, Hipcooks! We're in like a Lion, out like a Lamb!
 
So first, we've got to ROAR:

    * Please support the first Hipcooks Cookbook! (I hope, I hope!)
    * New Classes are posted! (see below for all the links and details)
    * Enter to Win a Free Cuisinart Elite 14 Cup Food Processor!  Hipcooks Recipe Contest!
    * Recipe of the Month - Apple Gallette

Out like a Lamb?  How about with Lamb? Check out our Hipcooks Greek Classes to get ready for Easter. The perfect menu for the Spring. Baaaa, Baaaa!
 
Announcing the first Hipcooks Cookbook! (I hope, I hope!) To fund the making of our cookbook, we launched a Kickstarter Campaign. What's a Kickstarter Campaign? Its a way to pre-sell our cookbook in order to fund production costs. The cool thing about Kicktarter - unless the project meets its goal - none of the contributions are actualized. Right now we are 25% funded - we still really need your help!  Please check out the video we made  - it is quick, fun and upbeat. And, we hope it amuses you - and leaves you wanting the book! If you've seen this already, but were waiting to buy the book, NOW is an awesome time to get involved.
    
 
Free Cuisinart Elite Food Processor Give Away! Hipcooks recipe contest!
Read on for the recipe of the month, which utilize our fabulous, beloved Cuisinart Elite 14-cup Food Processor. Want one? Yeah, you do! You know you've drooled over it at our studios. For Free? Even better! (It is $300 value, a great price for 1 machine that does it all). We're talking 3 (I said three) prep bowls that seal, adjustable blades, shredding disks, dough blades - this machine is la crème de la crème!
 
To enter, email me your own recipe with "I love Cuisinart" in the subject heading. Our favorite recipe wins! Rules - it has to, in some way, use a food processesor. (If you don't have a processor, no worries - email your own recipe that you wish you had a processor for). Extra points for humor, extra points for yumminess.
 
The winner gets this amazing machine shipped for free, and the recipe published in our April Newsletter! Contest begins right now and runs through March 31, so get cooking!
 
Now, for inspiration, our Recipe of the Month! The lovely Bonny from Hipcooks Seattle made a video for it, we'll be posting it to our local FB pages today/tmrw.
 
Apple Galette
Ingredients
Pastry
2 ½ cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 tablespoon fresh thyme leaves
2 sticks (1 cup) cold unsalted butter, cut into tablespoons
5 tablespoons ice water
5 tablespoons lemon juice, chilled
Filling
8-10 medium Gala apples, thinly sliced (1/4 – 1/8 inch or so)
½ cup white wine
Glaze
½ cup good quality apple jelly
½ cup white wine
2 tablespoons fresh thyme leaves

Combine all the dry ingredients in your Cuisinart and pulse a few times to combine.  Add ice-cold butter pieces and use quick pulses to combine until the butter is in walnut to pea-sized pieces and coated with flour.  Combine water and lemon juice and drizzle 3 tablespoons of liquid over flour mixture.  Pulse a few times to incorporate into the dough.

Squeeze a small handful: If it doesn't hold together, add more cold liquid 1 tablespoon at a time, pulsing until just incorporated, then test again.  Do not overwork mixture, or pastry will be tough.Turn your mixture out onto a lightly floured surface.  Start to press, turn and fold the dough until you have a just cohesive dough that doesn’t fall apart.  You don’t want to over mix, but you do need to get the fat well distributed and the moisture incorporated throughout – this way the dough will stay together when you’re ready to roll it out.

Gather your dough together and press it into a disk.  Wrap well in plastic and chill until firm, at least 1 hour and up to a day.  If you want to keep the dough for more than a day, wrap really well and store in your fridge for up to three months.

Prepare you apples by thinly slicing them and tossing the pieces in a dry white wine or lemon juice periodically so the apples don’t oxidize and turn brown.  If you use Gala, or other thin-skinned apple, no need to peel – the skins are delicious and pretty!
 
When you’re ready to roll, preheat your oven to 375F. Bring the dough out of the fridge and let sit for a few minutes to make it easier to roll out.
Dust your counter with a light coating of flour.  Unwrap the dough and, with your rolling pin, soften the dough by smashing it gently, but firmly with your rolling pin.  This just makes the dough easier to roll out.
Begin to roll out the dough by working from the center of the dough and out, turning the dough a ¼ turn each time you roll – this helps you get an even thickness and shape, as well as to help you make sure you are not sticking the your counter.  Add more flour as needed – the pastry will only absorb what it needs.  Roll until the dough is about ¼ inch thick and about 16 inches round – just eyeball it, no need to measure – you’re making a rustic galette after all!

Once you get the size you want, roll the dough up over the rolling pin and then transfer it off the pin by unrolling it right onto your baking sheet.  Quickly fill the dough with sliced apples – you can meticulously arrange or just mound them!  Leave yourself about a 2-inch border all around so you can make an edge.  Roll up the edges and brush them with some of the soaking liquid from the apples.  Pop into your pre-heated oven.
While the galette is baking, prepare a nice glaze to finish it.  Combine apple jelly, white wine and fresh thyme leaves in a skillet over medium heat.  Dissolve the jelly and cook until the alcohol is burned off and you get to a nice syrup texture.
When the galette is finished, brush the apples with the warm glaze for a glossy, aromatic finish.
Serve at once with some vanilla bean whipped cream, lemon-zested crème fraiche, or ice cream.  The galette is also awesome at room temperature if you can wait that long.
 
      
Eat well, Be well.
Monika
  
    
 
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