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Hipcooks Newsletter



Newsletter for: January 9, 2009

Dear Hipcooks,

I'll keep this newsletter short and sweet, just like February!
  • We've got new schedules posted at Hipcooks Portland, West LA, East LA!  New classes like The TerminatorRomantic Dinner for 2, III.  Check 'em!  Click the above links for a Studio near you! and
  • knifingThe wunderbar-Wusthof Knife Workshop is back in full knife-slicing action!
Why do we call them "The Prada of Knives?"  Find out everything you wanted to know about knives:  which knife for what task, how to sharpen, how to hone, what makes a good knife good, how to slicer uber-thin and uber-fast, how to throw it (jk)  in the Wusthof intensive knife workshop.  Back by popular demand. Kyle from Wusthof will be back to teach this series in two session:  March 4 in West LA and March 3 in East LA. No minors.  $30!
  • Hipcooks Portland Opening Party THIS SATURDAY.  6pm until the pregnant lady shuts it down. (me!).  Please come and help celebrate!  In LA and have no plans? Hop a plane, you jet setter you!
  • Healthy, lovely Valentine's Day pre-dinner snack:
Red Beet Dip
1 pack of pre-cooked peeled beets, like you find at Trader Joes or Gelson's.  Cook 3 beets yourself if you like, by roasting them in a 400 degree oven or toaster oven for 20 minutes, cooling, and then peeling.
1 cup Greek yogurt
1 teaspoon pomegranate molasses, like we use in Persian Immersion and Thrill of the Grill!  You can find it at any Indian, Armenian, Greek or even Russian market.
10 mint leaves, julienned, like you learned in Knife Skill class!  Save 2 pretty leaves for garnish
10 walnuts, chopped, like you learned in Knife Skill class!
Toasted pita bread

Shove the beets, yogurt, pommegranate molasses, and mint in a food processor and whiz away.  You're looking for a consistency like velvet and a color like Valentine's.  Add the mint leaves and stir.  Pour out onto a pretty plate, sprinkle with chopped walnuts and mint.  Serve with wedges of toasted pita.

Eat Well, Be Well,

Monika

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