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East Los Angeles
Hipcooks Newsletter



Newsletter for: February 5, 2010

Best Beloved Hipcooks,

Happy, healthy February to you!  Be our Valentine?

We've got great news for you, Sweetcheeks:

    * Feb and March classes are posted for all your dearhearts at Hipcooks EastLA, WestLA and Portland!

    * Are you or your Cutie Patootie gluten sensitive or intolerant?  So many people are these days.  Even if you are not, know that limiting gluten will result in a happier, healthier, more rested, more adorable you!  Learn all about being deliciously Gluten Free in the "I'm Freee!" workshop.  (all studios)

    * Last of the Winter Classes:  Our cozy Winter in Paris, Hot Soup Focus Group and Veni Vidi Vici are also available one more time before Spring springs.  This the last opportunity to check 'em out, Schnookums.  (all studios)

    * "Oy Vey!", our Passover class without the drama is scheduled at Hipcooks LA for you, Babycakes.  Hipcooks LA also has the Rockin' Knife Skill Workshop with the amazing Honeypie Kyle from Wusthof, slicing up in early April. Limited spots available for this dicing and chopping extravaganza. Doll-face Bonny will be pulling out some proteins: learn how to fillet your own fish!

    * Hipcooks Portland is in need of fabulous assistants!  Do you or any Sweet Pea you know want to earn Hipcooks classes for free in exchange for assisting?  Please email pdx@hipcooks.com to get the scoop, Honey Bunny.  We heart all of our assistants!

Recipe of the month, to enjoy with your Twinkletoes.  Gluten-free, too, Pooh!

Raspberry Polenta Souffle
Serves 4 ('cause leftover earn you double points for breakfast)

    Ingredients:
    Citrus zest (from 1 lemon or orange)
    1 1/4 cup organic milk (whole or reduced fat are both OK)
    1 cup sugar
    3/4 cup fine corn meal
    1/4 cup fresh fruit, chopped - We use frozen raspberries.  Try bananas, other berries, peaches.  If you'd like to use seasonal apples, pears or the like, saute them up in a little butter and puree to use.
    1/2 cup fruit juice or puree.  Unsweetened cranberry juice or orange juice works.  Or make a puree using some of the fresh fruit you are using.
    1 tablespoon butter
    3 egg whites

    Directions
    Preheat oven to 400. Pull out one of your nice heavy pots and pour in the milk.  Add zest and scald.  Add 3/4 cup of sugar, stirring to dissolve.  When the milk is simmering, slowly add in the corn meal, stirring as you do so it doesn't clump up.  Add the fruit juice and chopped berries.  Continue to stir and cook until the mixture starts to pull away from the sides of your pot.  Spread it out on a plate, cover with a bit of plastic wrap, and allow the mixture to cool.

    Butter 4 ramekins and lightly coat with sugar, tapping out excess so you have a nice thin coating of sweetness.

    Whip the eggs white to nice, soft peaks, then add in the last 1/4 cup of sugar.  Continuing whipping until the white are stiff but not dry.  Sacrifice a little of the whipped whites into the polenta mixture to loosen it up a bit, and then fold in the rest of the whites.

    Ladle the mixture into your prepared ramekins, making each about 3/4 full.  Pop into an over-proof dish so you can add some hot water for a nice water bath for your souffles, and bake until golden and puffed up, about 20-25 minutes.  Serve immediately with some vanilla bean whipped cream.  Sweet!


Eat Well, Be Well,
Big Love,

Monika

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