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East Los Angeles
Hipcooks Newsletter

Newsletter for: September 6, 2011

Happy Back to School, Hipcooks!

    * New classes are posted at Hipcooks EastLA, WestLA,  Portland, Seattle and yes! San Diego! We've got an all-star Fall Line-Up. Very last chances to sign up for the best knifing class: Endless Summer Salads, Thrill of the Grill and the wonderful Cocktails 3.  Cooler weather will bring in the Brown Baggin It class - wonderful power lunches that you can prepare for a whole week, and Hot Soup Focus Group!  We're also bringin back our Paris class, Oy Vey for the holidays and Cooking for One!

    * Mark your calendars for the EastLA Brewery Artwalk, coming up the weekend of Oct 1 & 2. In San Diego, we'll be open for A Taste of Northpark on Oct 8.

    * With your summer gardens exploding with zucchini, here's a great recipe that I made this weekend. I actaully never got to the blending part - we just cooked the zucchini and garlic, threw in some herbs, a little water. Once it cooled, it looked so good we just ladeled into bowls and ate with bread! Perhaps you'll have more willpower than I and can make it to the end of the recipe!
    * Zuppa di Zucchine
    * 5 pounds medium zucchini, trimmed
      4 tablespoons extra virgin olive oil & 4 cloves garlic, chopped
      1 bunch flat leaf parsley
      1 bunch basil
      4 cups hot water or stock (veggie, chicken)
      1 cup heavy cream, optional
      1 heaping cup freshly grated parmesan, optional
      Squeeze of lemon
      Sea salt & fresh ground pepper to taste

      Cut zucchini lengthwise into quarters, then into 1-in pieces.
      Heat oil in a heavy sauce pan and cook the garlic and zucchini until zucchini are nicely browned and soft, about 25 minutes. Add salt & pepper to taste, and water or stock and simmer for another few minutes to allow the flavors to infuse the liquid.

      Ladle some or all of the zucchini mixture, depending on how rustic you would like it, into blender and puree. Add the parsley and basil and blend well, adding liquid as needed to make the soup a nice consistency. Return blended soup to the pan. Add lemon. If you would like a richer soup, add the parmesan, then taste and adjust the seasonings until you love it! This is wonderful served with olive crostini, like we make in "Romantic Dinner for 2" class.

Eat Well, Be Well,
Hipcooks San Diego!
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