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Hipcooks Newsletter

Newsletter for: May 31, 2007

Happy Summer, Hipcooks! 

Ah, lazy dog days.  Betcha can't wait for the Summer Schedule to be released? 

The new calendar is up!  With a new class, A Midsummer Night's Dream, to tickle your tastebuds and bring you here for more fun.  What, not enough for you?  Then Arriba! Arriba! Our new Mexican menu should start the fire under your chair. Not enough?  Then let the next Italian class, Badda-Bing, send you an offer you cannot refuse. has all the details. We hope to see you! 

Hipcooks Recipe of the Month
Lemon Polenta Cake
2 sticks butter, softened
1 cup sugar
2 cups group almonds
vanilla paste
3 eggs
zest of 2 lemons and juice if one lemon
1 cup polenta
1 tsp baking powder
Heat oven to 325.  Butter and polenta-flour a 9 ½ inch springform cake tin.  Beat butter until pale, then pour in sugar and beat until light and creamy. Stir almonds and vanilla.  Add eggs one at a time, beating thoroughly in between each addition. Fold in lemon zest and juice, polenta, baking powder and salt.  Bake for about an hour, or until deep golden-brown.  Serve unadorned, in the solitary splendor that is this cake.

Eat Well, Be well. Monika