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Hipcooks Newsletter

Newsletter for: September 18, 2009

Howdy Hipcooks,

Happy Back to School!  Have we got some great news for you in this issue:

    * Ah yeah, new classes are posted at all locations! Portland, East LA, West LA
say "Goobye" to Endless Summer Salads (last of this great knife class is this Saturady at West LA), and "Hello, baby!" to Hot Soup Focus Group
    * Monika coming to LA! 
Mark your calendars:  Brewery Artwalk weekend at East LA is October 24th and 25th.  For those of you who have never been, I will be there all weekend, holding court with the youngest Hipcook, little Lucia, and would love to see you! Never been?  It is one of those things that is really worth doing in LA.  What is it?  Open studios at the largest art colony in the world - see what the 700 people in this community are up to, check out art, interiors of loft spaces, make new friends. Also in the Hipcooks studio:  Retimade:  glass jewelry so yummy you'll want to eat it.

Monika will be teaching the following new classes at West LA:
Gluten-Free!  I'm Freeeeee! will be Oct. 23rd, 6-10pm.  Much awaited, Our first Gluten-Free themed Class! Meals on the go, GF bread and Pasta, and Desserts! (The class is also dairy free) This extra-long session will offer advice on meal-planning, and will come with a wonderful take-home cookbook packed with recipes and GF tips.  Bonny and I will co-teach.

Mo' Rockin'!  Alyson and I will co-host this non-stop, all Moroccan menu.  Think exotic, saffron, cinnamon, garlic, preserved lemon extravaganza.  Oct 27, 7-10pm.   b there or b^2!
    * Hipcooks Portland needs a bartender.  Come on, one of you must know an awesome bartender to teach Cocktails class with me. Send 'em over.

    * Recipe of the month.  What to do with all the gorgeous zuchini, coming into their prime this month?  Feeling like wanting some soup this fall? It freezes well, too!
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