view cart
Portland
Hipcooks Newsletter



Newsletter for: July 2, 2012


Happy July Hipcooks!

Summer! It is here, it is really here!
  • Introducing....Summertime HipMinis -fun little $15 classes to pop into the studio and learn a little treat. Here's what we're serving up this month: click on each studio's class sched (links above) to sign up. And, for August HipMinis - we are taking requests! (Canning, pickling and preserving is coming!)

Stone Fruit Galette (Hipcooks San Diego)
Something simple, delicious and impressive to do with all those apricots, nectarines, plums and peaches that keep catching your eye at the market: a rustic galette, topped off vanilla whipped cream. Can't make it to class? Watch our video!

Summer Sorbets( Hipcooks LA and Seattle)
We'll help you keep your cool this summer with our sorbet making workshop! We'll go old school with an ice-cream maker, and new school with an instant sorbet prepared in the Vitamix. On the menu: lemon saffron sorbet, a mango ginger and lime sorbet, and spiked mixed berry sorbet.

SummerTime Soap & Scrubs
(Hipcooks Portland)
Hey, Hipcooks - consider that what you put ON your body can be just as important as what you put IN your body! Twice a year or so I make my own cosmetics using all natural products. So get squeaky clean this summer using herbs from the garden! (and yes, take home a soap and a scrub, too!)
If you cannot make it to class but are jealous, try our friend The Apothecary Fairy for beautiful handmade products, that smell so delicious you'll want to eat 'em! Here's a 15% off coupon code, just for you: THANKYOU15

Hip Knife Skills (Hipcooks San Diego)
Join us in the Hipcooks studio for an informative hour about knives. How to care for them, how to choose a fine knife and of course how to use them. Learn to hone, draw, slice and chop. Leave feeling like a samuri.


  • Summer Menus!  Each studio is posting a series of summer treats, for all types. Check out the fun little chart below to determine the perfect class for your  type!
Type Of Person Perfect Class for You! Description & Menu
Backyard-cooking flip-flop wearing party type Thrill of the Grill 1 & 2
Gazpacho Andaluz,
Grilled pork loin with pomegranate sauce & Grilled dry-rub chicken
Hipcooks Tabbouleh with mint, cranberries, hazelnuts and fennel
Grilled peaches with amaretto mascarpone
Romantics A Midsummer Night's Dream
Light the candles on the deck, throw some wildflowers in a jam jar and delight your beloveds with this gorgeous summer menu.
Salad with buffalo mozzarella, heirloom tomatoes & prosciutto
Scallop and shrimp Ceviche with mango, basil & jalapeño & Sweet potato fries
Ginger amaretto ice cream with sour cherry peach compote
Forget Dinner, let's have cocktails and nibble type Cocktails 3: Infusions!
Invite your friends to the porch, whip up a fun cocktail and delicious little nibble, kick off shoes and enjoy!
MANY menu items to learn, including: Fennel & Orange & Olive Salad in Endive Boats w/ infused vinegar, Fried avocado wontons with goat cheese cilantro aioli, Gazpacho in cucumber cups, Raw stuffed mushrooms, gorgonzola shortbreads, Roasted fig bruschetta with prosciutto & mascarpone, Puff pastry tart with heirloom tomatoes and basil oil, Infused chocolates
Drinks: Basil-Strawberry Proscco Smash, Cucumber-infused Tequila, Sage Rush, The Garden Party, “New” fashioned (with infused bourbon)
Healthy Types Endless Summer Salads
Any of these salads make a fabulous main course. Perfect for vegetarians or those looking for healthy, protein-rich, satisfying meals. Bikini body, here I come!
Yin-Yang carrot and beet salad
Hearty warm garbanzo salad
Zucchini & quinoa salad with mint & pinenuts
Saffron cous cous, roasted vegetable salad with Hipcooks Romesco
Celery, parsley, parmesan & date salad
La Panzanella (Italian salad w/ tomato, cucumber, bread, herbs)


  • Recipie of the Month: A celebration of summer - Watermelon! If your 4th of July leaves you with extra, here are FOUR lovely ideas for this summertime fruit!

Watermelon-Basil Bourbon cocktail  
(yeilds 4 cocktails)
1 small seedless watermelon, cut into small cubes
2 limes
 
2 oz simple syrup (could do less if the watermelon is very sweet) 
Handful of fresh basil
6 oz Bourbon (tequila or gin would be a great substitute)

Set aside about a dozen small watermelon cubes, and 4 leaves of basil for garnish.  Toss the rest of the watermelon and basil along with the lime juice and simple syrup into a blender and blend completely.  Pour in bourbon (to taste) and blend again.  Serve over ice and garnish with watermelon cubes and basil chiffonade.

Watermelon Gazpacho (adapted from Raw Food, Real World, Matthew Kenney)
serves 4

Blend in a Vitamix and chill:
3 cups watermelon, puréed in a blender
1 t  ginger, roughly chopped
1/2  jalapeño, seeded
1 scallion, trimmed
 
Juice from 1 lime

Garnish: (cut all the below into tiny cubes)
1 cup watermelon
2 tomatoes
1/2 English cucumber
1 each red and green pepper
1 small handful cilantro leaves, chopped

Combine the watermelon soup with the garnish just before serving. Taste and season with sea salt and pepper, and serve with a sprinkle of cilantro.


Watermelon, Feta, Olive and Herb Salad
serves 6 as a starter
I think one of you said that you could imagine having all of these things in the fridge, but wouldn’t have thought to combine them.  Indeed!  Summertime offers us sweet and salty...a refreshing combo.  Make sure that the watermelon is sliced and then nice and cold for this elegant starter:

1 small or half a large watermelon, sliced into chunks (you can also buy pre-cut, although sometimes it is a small fortune to do so.)
1 cup pitted kalamata olives
1/2 a6 oz package nice quality feta (Trader Joe's sells Israeli "Pastures of Eden", a delish and creamy feta. )
1 bunch or a combo bunch of herbs of your choice:  cilantro, mint, parsley, basil or all 4 are great contenders.  Experiment!
Nice quality olive oil
Balsamic reduction (Sold  as "Balsamic glaze" at Cost Plus, or make your own by slowly reducing Balsamic Vinegar)
Maldon's Flake Salt

So preparing this salad is easy!  Just combine.  I heap a few watermelon slices in the middle of the plate, sprinkle some olives, top with slices of feta, tuck in the herbs.  To finish, put a finger over the olive oil bottle so that you can drizzle a teeny amount.  Similarly, drizzle the balsamic reduction in a pretty fashion using a large, sweeping wave-of-the-wand-like motion.  If you love flaky sea salt as much as we do, a couple of flakes on top are nice as well.  Be parsimonious with the salt, as the feta and olives are both salty.

 Watermelon and Grapefruit with Ginger Syrup
ginger simple syrup:
1/2 pound ginger, peeled & thinly sliced or cut into matchsticks
1 cup granulated sugar
1 cup water

1 pound watermelon flesh
2 ruby grapefruit or other tart citrus
2 cups tapioca pudding, optional
small bunch mint, torn or chiffonade

Make ginger simple syrup:
Bring sugar and water to a boil in a heavy pot, stirring until the sugar is dissolved. Add sliced ginger and bring back to a simmer, continue to simmer for about 5 minutes. Remove from heat and let steep for an hour. Strain out ginger and chill.

Seed watermelon, cut into bite-sized pieces and pop in a bowl large enough to easily toss all your fruit. Slice the skin & pith from the grapefruit and slice the segments from the membrane - do this over the watermelon bowl to catch the fruit juice. You just supremed the grapefruit - very nice!

Drizzle a few tablespoons of ginger syrup over the fruit, toss to combine and chill. Toss with fresh mint and taste, adding more ginger syrup and mint as you'd like. Serve on its own, or use as a topping on creamy tapioca pudding.

Eat well, Be well. Happy Summer.
Now back to my regularly scheduled: writing the First Hipcooks Cookbook! (coming soooooooon.....)

Monika

   

     
  
       .         
       
        
   
   


Newsletter
 Archives