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Hipcooks Newsletter



Newsletter for: April 1, 2012

 
Happy April, Hipcooks!

Lots of showers, lots of flowers. Here's what we've got:

    * The first Hipcooks Cookbook is going to press! Look for it in August. Hip hip hurrah and a heartfelt 3 cheers for your support!

    * New Classes are posted!

    * New Class Menus!  Recently, a student (Hi Johnny!) emailed an said that he'd taken 90% of our classes already, and what's new. New? Here you go, everyone!  Check out these amazing NEW classes, offered at all studios. Thanks, J! Note that these are follow-ups to wonderful and amazingly popular classes, but there is no prerequisite. Look for more new classes coming out this summer!

Tapas 2 - Spanish delights for the perfect Tapas party!     Thai 2 On! The name says it all!
    Nirvana 2: the incarnation of our wonderful Indian class
Fried chick peas     Tom Yum Soup     Red lentil (daal) soup with sauteed ginger, garlic & cilantro
Patatas Bravas with orange saffron aoili     Tom Kha Gai Soup
    Veggie Pakora with green sauce
Ceviche and mango salsa on mini tostadas     Stir-fried Pork over spicy glass noodle salad     Lamb vindaloo with homemade naan bread
Jamon y Queso empanada     Chaing Mai sausage on Thai basil leaves     Mango, ginger and lime sorbet
Stuffed piquillo peppers with quinoa y Manchego cheese     Massaman Curry     Paired with Gewurztraminer
Red Onion & Olive Salad in Endive Boats     Thai sticky rice with mango    
Beef & lamb meatballs in tomato anchovy sauce     all paired with 2 Thai cocktails    
Olive oil ice cream with red wine syrup        
Paired with Spanish Riojas        

    * Special Deals & Annoucements from each Hipcooks Studio

San Diego: sayz Tristan:
"Say Adieu to the last offering of La Belle Eoque - our wintery French class! Last chance to sign up for Beef Bourguignon & Tarte tatin, April 12th!
Hope to see you for April's 30th on 30th event, where I'll be cooking up treats from new classes. Come get a taste. This event is free & fun!
Party people: this is practically perfect!  Book a private party and get 2 free classes for yourself! Now until end of April!
New classes for y'all:  HipKids in June, Thrill of the Grill, and more! Hope to see you!"

Portland: sayz Monika:
"Looking to make a change in your life for a Healthier you? A life filled with boundless energy and vitality? Annoucing our Spring into Life series, 4, 5-hour workshops were we commit to the New You by working together for 4 consecutive months. Cooking with Monika & Nutrition with Naturopath Dr  Kendall Hassemer. Sign up for the whole series and receive $45 off!"

EastLA & WestLA: sayz Kyrsten:
"A deal for y'all  - Come take the wonderful, springy "J'aime Paris" April 6th (offered both at East LA & West LA) and receive a $20 gift certificate after class for another class in the current class calendar! Gift certificates must be redeemed by April 30th."

Seattle: sayz Bonny:
"Come check out the Tapas 1 on Tuesday April 3, and get $25 off for the Tapas 2 class on May 3rd! What a winning combo!
Also, come join us for a Cinco de Mayo celebration on Hipcooks. There will be Mole, there will be Margaritas. Si Si y Ole!"

    * A call for Hipcooks Assisants - take Free Classes!
      Want to take Hipcooks classes for free and learn a whole bunch? Sign up to be a Hipcooks Assistant! You must have had 2 classes with us to qualify. If interested, send an email to the studio nearest you for more info.


    * Free Cuisinart Elite Food Processor Give Away!
      Last month we offered a recipe contest for a free f abulous Cuisinart Elite 14-cup Food Processor. Thank you for all your very inspiring recipes! But we had to choose one - so thank you to Kyrsten, Tristan and Bonny for judging and recipe testing. Special props to so many of you - I LOVED all the super-healthy entries, the Thai slaw, the Nutritional yeast dressing...so many great things.  However, we had to pick ONE. Ladies and gents, we have a winner!  Drumroll, please!

CONGRATS TO LISA HUANG from Seattle!

These delightful kiflis, Hungarian Christmas cookies, are adapted from my husband's grandmother family recipe. Some one in the family had to capture her "recipe" which consisted of a fistful of sugar. It has been a while since I made these so it was an "adventure" making trial runs in my mini Cuisinart!


Kifli - Hungarian Christmas Cookies
Makes 8 dozen cookies (eaten in 2 sitings by Bonny & crew in recipe testing, ha ha ha!)

Dough
4 1/2 cups of flour
2 cups of frozen butter (4 sticks)
1/3 cup sugar
2T salt
2 egg yolk
1 cup sour cream
2 tsp of vanilla extract (or vanilla bean paste for extra love!)

Walnut filling
2 cups walnuts
2 egg whites
1 T vanilla
3/4 cup sugar

1/4 cup confectioner sugar

Cut pats of frozen butter into food processor with flour. Pulse the button to combine the flour and butter until it looks mealy dough.In a separate bowl whisk 2 egg yolks. Mix in sour cream and vanilla. Then fold in flour-butter mixture. Knead the dough until everything is well incorporated. Separate the dough into 6 balls. Roll each ball out into a sheet. Then roll the sheet into a circular tube. Then take the end and roll lengthwise to form a jelly roll or cinnamon bun. I like to repeat these steps 3 times to make more flaky layers in the dough. Hmmm... flaky :).

Place the dough balls in the refrigerator overnight. Or if you're in a hurry you can place the dough in the freezer for 30mins or so. You want to make sure the dough has time to cool and doesn't get "overworked". Leaving the dough out will cause dough to lose all its yummy flakiness.

Mix walnuts, sugar, and vanilla in the food processor until well ground. Using a mixer to beat egg whites until stiff. You can also use a whisk if you're an expert whisker :). In a large bowl, gently fold together the beaten egg whites and walnut-sugar mixture. By gently folding you won't loose the nice airy texture effect you worked so hard to get!

Kifli filling:  Roll out 1 ball of dough on a floured surface into a 10" circle or until the dough is ~1/8" thick. Cut the dough into 8 wedges. Place a small dollop (~1tsp) of walnut filling near the outer edge of each wedge. Remember not to over stuff or you'll have kiflis busting at the seams ;-) . Then fold, tuck and roll each wedge. I like to twist the ends a little to make the cookies slightly crescent shaped. To avoid "naughty" kiflis, be sure the tip of the wedge is on the bottom side.

Bake cookies at 375 for until lightly brown, ~15-20 minutes.
Let them cool and then dust with "snow"- confectioner's sugar :-) .

You're welcome to be creative and substitute other fillings. Apricot (or any fruit) jam is nice. Just remember you have to put less as jam tends to ooze. Or even try an fruit-walnut type filling!

Eat well, Be well.
Monika


  

    
 
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