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East Los Angeles
Hipcooks Newsletter

Newsletter for: November 2, 2010

Happy November, Hipcooks!

From the length of this newsletter you might picture me running around like a turkey with no head. So much to say, Gobble Gobble! I recommend licking your chops and sinking your teeth into this whole newsletter, it is juicy & tasty!  Here's what I'm flapping my giblets about:
  • Hipcooks Classes are posted: Hipcooks EastLA, WestLA, Portland and Seattle
  • New Classes for this Winter
  • The holidays are coming: recommendations for great gifts
  • Call for Assistants at Hipcooks
  • Hipcooks Tweets and Instructional Videos
  • Recipe of the month - Brining your Bird

Hipcooks Classes are posted: Hipcooks EastLA, WestLA, Portland and Seattle
We've saved some wiggle-room in our calendars for November and December so that you can book end-of-the-year private classes. Be it a company-bash or a dinner with friends, a Hipcooks private class is a sure-fire way for a fun & delicious event.

Here's a little taste of the super-fun classes we're rollin' out for the end of the year:
I Aint No Turkey! Want to host a fabulous meal? Invited out and want to bring an out-of-the-ordinary side dish? Join this fun class, where the classics get a modern Hipcooks twist! EastLA, WestLA, Portland and Seattle

A Winter Brunch.
A class all about breakfast - and a gorgeous winter party menu. A great class come with your Mum! EastLA, WestLA and Seattle

Winter in Paris. Warm oytsers 2 ways, Beef Bourguignon, Tarte tatin, and Crème fraîche ice cream.  Mais Oui!  EastLA, WestLA, Portland and Seattle

Holy Mole This one is worth mentioning, because Mole makes for an awesome rub or sauce to serve with your turkey. Put a twist on Thanksgiving!  WestLA and Portland

Jamaican Me Crazy!  When the weather turns colder let us take you to the Islands, mahn.  This spicy food will warm up any cold day. Check out the menu - Callaloo will be your new wintery meal in one pot!  WestLA Portland if you request

Cocktails If you are looking to host a fab cockail party with fabulous canapes, this class teaches you to be the host with the most. EastLA, WestLA, Portland and Seattle

Oy Vey! Jewish cooking for the holidays without the drama.  Hipcooks style: outrageously delicious & no Manischewitz! Jealous Gentiles welcome! WestLA

The holidays are coming: recommendations for great gifts.  Here's our Top 5 list:

  1. Homemade Holiday Cookies & Treats: learn how to make 'em in our Holiday Elves cooking class! EastLA, WestLA, and Seattle
  2. Handmade Beauty products:  Handmade soaps are beautiful, smell yummy and are an economical gift.  Learn how to make them, and lotions, scrubs and fabulous potions at the Hipcooks Beauty Class! WestLA and Portland 
  3. A gorgeous Cutting Board.  We've got a limited supply of shippable Hipcooks boards at our online store
  4. Give a Gift Certificate for a Cooking Class.  We've got gift certificates. They are super-cute. They are redeemable at all locations, they never expire. You can even get a PDF version if you wait until the last minute to order. But you're on top of your game, right?  ; )
  5. Give a Private Cooking Class.  Oh, um, did we already say that?  It is worth saying again, and this is our own newsletter and we can say what the heck we want. Be it a company-bash or a dinner with friends, a Hipcooks private class is a sure-fire way for a fun & delicious event. Book a private with us and I'll send you a treat (just email me separately when you do).

Call for Hipcooks Assistants!
Have you been to a Hipcooks class and seen how we keep things flowing? We have an assiantship program were our assistant take classes for free in exchange for assisting. Simply email for more info.  Please state your preferred location: LA, Seattle or Portland.

Hipcooks Tweets and Instructional Videos
Yep - giving that it is the bird holiday and all, we thought we'd begin to tweet. Stay tuned!
And, you asked for it (Steve R!), you got it.  We will be posting super-fun instructional videos with your fave Hipcooks teachers throughout the month! They are on our Facebook page. "Like" what you see? let us know if we should keep 'em coming!

Recipe of the month - Brining your Bird
Bonny's Brined Roasted Turkey
Serves 14 with leftovers

3/4 cup kosher salt
3/4 cup sugar
1 carrot, peeled and chopped
1 large onion, peeled and chopped
1/4 cup chopped celery
1 leek, white and light green parts only, sliced and cleaned
2 bay leaves
1 tablespoon black peppercorns
1 tablespoon whole coriander seeds
1/4 teaspoon red pepper flakes
1/4 teaspoon fennel seeds
2 whole star anise
3 sprigs fresh thyme
1 12- to 14-pound naturally fed, free-range turkey. (Smaller birds tend to have better flavor so if you've got a giant crowd, better to do a couple smaller birds than 1 ginormous one)
4 tablespoons olive oil or butter
Fresh rosemary branches, if you'd like

Plan to start the turkey brine about 3 days before your big dinner.

Pull our your big stockpot - 16-quarts or larger and bring 2 gallons water to a boil.  Add salt and sugar, and stir until completely dissolved.  Turn off heat, and add carrots, onions, celery, leek, bay leaves, peppercorns, coriander, red pepper, fennel seeds, star anise and thyme. Cool this liquid until at least room temp. Meanwhile, rinse turkey inside and out, remove giblets and add to your stockpot.  You may need to weigh it down with a plate or a stove grate so it is completely submerged in brine.  Refrigerate for 72 hours, then remove from brine and allow to come to room temperature before you roast.  It is critical that the bird not be ice cold from the fridge when it's time to cook.

Preheat oven to 450 degrees. Dry the turkey inside and out, then loosely fill with stuffing (it expands as the bird roasts, and truss up.  Place in a large roasting pan and roast until it starts to brown, about 20 minutes. Reduce oven setting to 350 degrees, and roast for 12 minutes more per pound, until internal temperature at the deepest part of the leg reaches 170 degrees. Total roasting time should be about 3 hours, but start checking temp at around 2 1/2 hours. Baste occasionally with olive oil or butter and pan juices - using rosemary branches as a brush adds a subtle aroma.  About halfway through cooking, turn the bird 180 degrees in the oven so it browns and cooks evenly.  If the turkey starts darken too much, cover it loosely with a piece of foil. When you reach 170 degrees at the deepest part of the leg, pull the turkey out of the oven and let stand, covered with foil, for at least 20 minutes to allow the juices to redistribute and finish the cooking process.  The leg temp should reach about 180 degrees as it sits. Finish off your other dishes while you wait.  Spoon out the stuffing, carve and eat.

Happy Thanksgiving, Hipcooks!  I am so thankful for all of you.

Eat Well, Be Well