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Hipcooks Newsletter

Newsletter for: February 1, 2013


Happy February, Hipcooks!
Short month, jam-packed newsletter. (strawberry, of course!)
Read on for all the love we've got for you!
  • New Classes are posted! For each studio's class schedule, please click here: Hipcooks SeattlePortlandSan DiegoEastLA &WestLA. We've got your back for Valentine's Day & beyond, with loads of ideas for you! 

Type of person The perfect pick for you!
The Classic Romantic:

 Come before Valentine's Day to learn how to surprise your sweetie pie with  gorgeous, sexy meal
Bring a date to class on the 14th & celebrate together!

  • Romantic Dinner for 2: Sexy bruschettas, Mouth-watering squash, garlic, sage risotto, Exotic wild mushroom risotto, Peppery, palate-refreshing salad, Ginger-raspberry & Grand Marnier crème brûlée

  • Romantic Dinner for 2, II: Salad with warm goat cheese stuffed, prosciutto-wrapped dates & caramelized nuts, Caldeirada - The sexiest dish ever. Your new ace-in-the-hole.  A Portuguese seafood stew with fish, scallops, mussels, clams, & saffron, "Oh yes, I am the hero" Chocolate Souffle with raspberry cream

The Globetrotter:

 How about a trip to Paris, Hipcooks Style?
A Spicy Moroccan Adventure?
A Greek Food Explosion?
 Chinese New Year?
We're featuring these gorgeous menus sure to dazzle your cupcake
  •  J'aime Paris!: Ooooh la la! Learn a beautiful French bistro meal - delicious moulle with garlic, wine & parsley, hearty spring green coq au vin & pots du crème au chocolat. French wines, naturalment!
  • La Belle Epoque: We'll whip up French classics like boeuf bourguignon, oysters two ways, & luscious apple tarte tatin with crème fraîche ice cream. Mais oui!!
  • The Mo'Rockin' Spice Trail: Moroccan spice pastry with beef, cinnamon, raisins & pine nuts, Chicken Tagine with melting onions, saffron, preserved lemon & green olives. Poached apricots with mascarpone & pistachio
  • My Big Fat Greek Cooking Class: Can you say, "Mmmm - Meze"? The food is outrageous... Dolma, Baba Ganoush, Spanikopita, Halloumi, 2 super fresh salads, Lamb, Taziki & Baklava to finish!
  • Dim Sum & Then Some: Chinese New Year is right around the corner. Steamed shrimp wontons, Chicken cabbage dumplings, Scallion pancakes & shitake mushrooms, Chinese-style green beans, Lotus Flower Pork Blossoms, Seared scallop Lo Mein, Sweet Wontons w/orange, walnut & dates!

The Maverick:

 Cook to the beat of a different drummer? Perfect classes for a Valentine celebration that's off the beaten path
  • The Cheese Whiz is an awesome class, cheesey goodness guaranteed! Learn to make mozzarella, goat cheese, mascarpone, ricotta & fromage fort, all loaded into an all cheese-eating party!
  • Hot Soup Focus Group: Come get cozy with your Valentine at our soup workshop.  The best knife skills practice class we have, with a wonderful menu of 7 (yes, seven!) fabulous soups that will keep your kitchen warm & cozy all season long
  • Healthy, Fresh & Zingy: Tasty, gorgeous, fresh & bright - what a great way to celebrate! Yin-yang roast pepper soup with a pesto twist, Sesame seed crusted Ahi tuna, seared to perfection, Mango-ginger salsa, Mini sorbet sandwiches - woo hoo!
  • Ragin Cajun: Get ready for Mardi Gras! We'll be fixin' & servin' up shrimp étouffée with corn bread, chicken & andouille sausage gumbo (yea, you right!), turnips & greens and Bananas Foster - cuz you should set something on fire for the holiday : )

The Committment Phobe
  • Hipcooks Gift Certificates make lovely (and cute!) Valentine's Day gifts. Think of it as the gift that keeps on giving: your Valentine will of course need to practice all the tasty things from the Hipcooks class, and who better person to practice upon than YOU? Win-win!
  • Hipcooks Cookbook:Around the World in 12 Dinner Parties create your own super special evening with a whole world of recipes to choose from. Just add candles! Order online and we'll ship it to you!

  • Recipie of the Month:
 Stout Brownies with Chocolate Ganache
For Brownies:
8 oz. dark chocolate, chopped
3 oz. unsalted butter
1 cup sugar
3 eggs
1 tablespoon vanilla bean paste
1 cup flour
Sea salt
Handful of nuts, toasted, dried fruit, candied ginger, whatever makes you happy in brownies!
1 cup stout beer
Maldon Flake Salt to garnish
Olive oil spray & parchment paper
For Ganache:
4 ounces dark chocolate, chopped
4 ounces heavy cream

Preheat oven to 350. Lightly oil an 8"-10" square baking dish with olive oil spray and line with a piece of parchment to make brownies easy to remove.

Melt 8 ounces chocolate and butter in a bowl over a pot of hot water. Remove from heat and combine well, then set mixture aside to cool.

Combine flour and salt in a separate bowl. Whisk eggs and sugar together until ribbony. Add vanilla bean paste. Pour chocolate mixture into eggs and combine well. Pour 1/3 of the flour mixture into eggs and mix until almost combined. Pour in half of the beer and combine. Alternate adding each, until flour mixture and stout are all in - the idea is not to overmix. Gently fold in any nuts or dried fruit you’d like, and pour batter into prepared baking dish. Sprinkle Maldon salt over the top and bake for 25 – 30 minutes. Brownies are done when they bounce back when lightly pressed with the tips of your fingers. Allow to cool in the pan completely.

Make ganache by heating milk to scalding, then pouring the scalded milk over 4 ounces of chopped chocolate. Let sit for a minute so the chocolate gets a chance to melt, then combine well. Meanwhile, remove brownies from baking pan. Wait a few more minutes for the ganache to cool to a spreadable texture, then pour over the brownie block and spread evenly. Let cool for an hour or so, cut and serve! We topped ours with raspberries - Happy Valentine's, Hipcooks!  
Monika & the Hipcooks Team