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Hipcooks Newsletter



Newsletter for: January 6, 2009

Happy New Year, Hipcooks!

We're ringing in the new year with all kinds of yummy and delightful tidbits:

The new calendars are up! Classes are posted for Jan and Feb.  With more than 50 classes to choose from, we've got your number!  If there is a class that you're dying to take but its not on our sched, email us and we'll post it!  Details are on hipcooks.com, here are the highlights:


Valentine's Classes are scheudled
. How about spending it with us? We'l be teaching from our Romantic Dinner for 2 series. Instead of dealing with the restaurant malarky, come to Hipcooks to celebrate, learn and feast! 

The first Hipcooks Portland classes are posted!
Who-hoo! If you have friends in Portland, please pass over our website! I'm in Portland now & construction is nearly complete. 

New Year's Resolution to be healthier? Check out our Spring into Life series at Hipcooks West! I'll be coming to LA this week to teach the kick-off class. This is a 4-part series consisting of monthly workshops to a healthier you! Co-taught with a nutritionist for all the practical info & Hipcooks for all the recipes, instruction and good eats.  Hope to see you this Saturday!

And for the recipe of the month - have you had your New Year's oysters yet? They are in season now and are absolutely gorgeous. Did you know that you can get them at Whole Foods for cents each, and have the counter guys shuck 'em for you? Get some, and here is a delish recipe that I just love:

Oysters with Pastis
1 dozen fresh oysters
1 cup frozen chopped spinach, defrosted
4 tablespoons cream
1/2 cup Parmesan, grated
splash Pastis

Preheat a toaster oven to 450 (regular oven works, too!) Shuck the oysters, saving the deeper of either shell.  Rise the shucked oysters free of grit. Alternatively, have the fish guy shuck the oysters for you, how easy!

Squeeze out the excess liquid from the spinach in your hands.  Stir in the cream, and add salt and pepper to taste. Grate about ½ a cup of Parmesan, using your microplane if you have one.

Top each oyster with a dollop of the spinach mixture, and top with cheese. 7 - 10 minutes in the oven should do it!  If the cheese needs to be more brown, turn on the broiler for a few moments.  Add a healthy spoonful of Pastis (Pernod or Ouzo also work) and pop in the mouth!

Eat well, Be well.
Hope to see you in Portland or in LA!

Monika
www.hipcooks.com

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