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Hipcooks Newsletter

Newsletter for: August 4, 2009


Happy Dog-days of Summer, Hipcooks

It's hot, things are slow.  You LAers have the last laugh, it has been in the 100s here in Portland! Ever wonder what goes on at Hipcooks when you're not there?  We hang out in the AC & play with aprons!  Endless fun.

This newsletter is short and sweet:
Say goodbye to Thrill of the Grill - we are offering the last of Grill classes pre-labor day at Hipcooks LA
Endless Summer Salads
comes to an end, on weekend afternoon classes in LA. 
  • Cool Classes posted at Portland
Chill out making Sushi at Hipcooks Portland this Friday: Turning Japanese from 7pm-10pm
or Tapas Classes next week, for a great summertime party ideas.  Sign up here
We're excited for a whole range of new classes to bring to you this fall, including a Cake Decorating Series (first in LA and then Portland), and then our Gluten-Free class, first in Portland and then in LA).  We've posted these classes already, so get your earlybird on.  MUCH more to come in September.

I've got a bucketful of plump, sweet fresh figs in front of me, so that leads me to the Recipe of the Month:

Fig, Proscuitto and Goat Cheese Brushetta
OK, it is really this easy:  take yourself to the Farmer's Market, Trader Joes or your neighbor's backyard and pick up some of fresh figs.  Nothing yummier than a ripe purple fig.  Almost.  Now, buy some rosemary sourdough bread, or whatever you fancy.  A pack of Prosciutto.  Are you running low on extra-virgin olive oil?  Better get some.  For good measure, you'll need a log of goat's cheese.  Do you (or better yet, your neighbor) have some rosemary in the garden?  Most likely.  Good, grab a pinch.  I assume you already have some olive oil and garlic, since you are a Hipcook, right?

Once you are home, cut a couple of thin slices of bread and flick in the toaster and toast.  Excellent, you are a pro.Take the bread out of the toaster and rub the garlic clove on top of it, just once or twice.  Bring the bread to you nose - see why you did that?  Drizzle ever so lightly with the olive oil.  Add a slice or two of prosciutto.  (I tear the prosciutto into little pieces.)  Cut some figs in half or quarters and plop on the bread.  Dot lovingly with goat cheese.  (If you are feeling very sneaky, at this point you will pop the whole thing in you toaster oven under "broil" for half a minute to melt and brown the cheese.)  Put on a plate, sprinkle with chopped rosemary, drizzle with a little more olive oil - a light touch!.  Crunch crunch.  Here is the end-of-summer on a plate.  Or better yet, over your sink! 
Eat Well, Be Well,