view cart
East Los Angeles
Hipcooks Newsletter



Newsletter for: September 4, 2012


Happy back-to-school, Hipcooks!

Apple for the teacher? Here's what we got for you!
Good news! San Francisco classes are back with a class posted in September. Please come see us!

Not so good news: Change is inevitable! East LA and Portland studios have increased class prices by $5. We waited as long as we could.
  • Beautiful Fall Menus & a Party!  

Market to Table is a new class at Hipcooks Seattle, where you can play Russian Roulette at the Farmer's Market! Dinner will be a four-course meal taught by Bonny in the typical Hipcooks hands-on style and will includine a soup or greens, fresh jumping-out-of-the-skillet seafood and a scrumptious seasonal dessert. Join her as she walks the market - or just show up at the usual class time at the studio to see what the mystery ingredients are.

So as not to be upstaged by Seattle, Hipcooks San Diego, EastLA & WestLA are offering Farmer's Market:Fall  just like the class above but with a planned menu of: Spicy pumpkin and black bean soup, Rosemary, fennel and garlic encrusted pork tenderloin with herbed pan jus, Bacon and balsamic brussel sprouts and Apple, pear and candied ginger cobblerfor dessert. (see recipe below!)

Monika at Hipcooks Portland is offering three great fall classes in it's lineup: Cooking 101 (a beginners class with knife skills and a series of quick & healthy dinners), Hot Soup Focus Group, and the illustrious Brown Baggin' It class, where we meet on Sunday and prepare a week's worth of healthy, tasty lunches.


Party! September 30th Hipcooks San Diego will have their doors open fora ery special North Park 30th on 30 event. Hipcooks SD will be celebrating its one year anniversary in San Diego. Whoot, whoot! Be sure to drop in with your friends to celebrate with some tasty bites! Doors will be open from 6pm - 9pm, please RSVP using the link above. Look forward to seeing you!!

  • Recipe of the Month: Apples for you!
Raw Celery Root and Apple Soup (adapted from Raw Food Real World by Kenney and Melngailis)
 I usually go on a raw food cleanse in July or August. This year (with 3 year old, cookbook, house remodel and Hipcooks PDX) I didnt get to it in time, so Sept is my new August - Better late than never! This is a fab raw soup that I make warm in the Vita-Mix. If you'd like a great deal on a Vita-mix - just email me!
serves 2
1 peeled celery root (celeriac), rough chopped
1 green apple, rough chopped
1 cup raw walnus, soaked for a couple hours
2 T coconut oil - I use Coconut Manna from Whole Foods - yum
3/4 cup filtered water
1 lemon, juiced
salt and pepper to taste
a few chives, finley chopped for ganish
1/4 green apple, sliced into tiny slivers for garnish
1 T truffle oil or walnut oil, for garnish (if you have)

Throw the celery root, apple, oil, water and lemon juice into the Vitamix with about 1 cup water and whizz. (You'll need the tamper for sure). Add more water if you need to get a smooth consistency. Let the motor run on high until you see a puff of steam come out the top of the machine. (Don't worry - the friction of the blades heat the soup - the Vitamix is designed to work this way!) Taste and adjust with salt and pepper. Toss the chives, apple slivers and truffle oil together and garnish your suplerlative soup!

Scallops with Apples & Raspberries
This recipe is from Bonny in Seattle, who says "Berries are everywhere! Use either or both for this lovely late summer dish. And they are both in the rose family, so we add a suprise splash to finish!"
Serves 4
1 pint raspberries
a few tablespoons olive oil or butter
3 tart apples - like Granny Smith, Pink Lady or Jonagold
a few sprigs of thyme or marjoram
4 celery spears
12 sea scallops
sea salt, to taste
splash white wine
1 tablespoon rose water, optional

Peel and core apples and cut into small cubes. Trim celery and thinly slice on a bias.

In a wide suacepan over high heat, add a little oil and cook until it just begins to ripple. Add apple cubes and herb sprigs and cook for a few minutes, tossing until browned on all sides, and soft but not mushy - the pan will get dry, just move the apples periodically so they don't burn. Remove from the skillet, discard herb sprigs and set aside. Add a bit of oil to another hot pan and add celery, sautéing until bright. Add wine to deglaze the pan, cover, reduce heat and cook until soft. Remove and toss with apples. Season and set aside. Clean the pan and place on high heat. Sprinkle a little salt on the scallops. Add a bit more oil to the pan and sear scallops, turning after a minute or two to brown the second side. Remove from heat once they are only slightly translucent in the middle and seared.

To serve, place a handful of apples and celery on each plate, and scatter a few raspberries around. Place 3 scallops on mixture and top with a few tiny drops rose water and some chopped herbs. Serve immediately. You can also make a coulis with the raspberries and drizzle on the plate, or try the whole setup with roast pork. Lovely!

Apple and Pear Cobbler with Candied Ginger
From Kyrsten at Hipcooks LA, and their Farmer's Market Fall class
 
serves 8

Ingredients
Filling:
3 cups apples, peeled and sliced
3 cups pears, sliced
1/3 c. sugar
5 T. water
1 T. lemon juice
1 T. corn starch
Cinnamon
Topping:
Handful of chopped candied ginger
1/2 c. flour
1/2 c. brown sugar
1/4 c. butter
1 tsp. Cinnamon

Preheat oven to 375

For the filling:Put sliced apples and pears in large pot with sugar, 3 tablespoons of water, and lemon juice. Bring to a boil; reduce heat and simmer covered for 5 minutes stirring occasionally (cook until apples are just tender); add cinnamon to taste. Combine 2 tablespoons of cold water with cornstarch and add to apples mixture; cook until thickened and bubbly. Take off heat and stir in candied ginger.

Pour apple mixture into square baking pan.

For the topping:Combine flour, brown sugar, butter, and cinnamon with fingers. Work mixture until it becomes coarse crumbs. Sprinkle topping over the apples until covered.

Bake for 25 minutes.  

Eat well, Be well. Happy Fall!

Monika

   

     
  
       .         
       
        
   
   


Newsletter
 Archives