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Hipcooks Newsletter



Newsletter for: March 3, 2011

Hello Hipcooks!

They say March comes in like a lion:  Hear Hipcooks ROAR!  This newsletter is chock-full of info.  Hold onto your hats - it's a biggie!
The highlights:
  • Dim Sum:  This clas is an all-out extravaganza Asian-style. The menu too long to list, the delights too many to mention.  We're going big on this delightful brunchtime-class at all studios. Sizzling scallion pancakes with shitake mushrooms, need I say more?  OK, beautiful shrimp wontons. More? Seared scallop lo-mein. You get the picture.
  • 1st day of Passover is  April 7th - are you looking for something wonderful to serve, but traditional, too? Oy Vey! is Jewish cooking without the drama, Hipcooks style - with outrageously delicious food and no Manischewitz. You'll die and go to heaven! (OK, a little drama is fun!) Jealous Gentiles welcome! April 17th Hipcooks WestLA only. Here is the menu:
Fish soufflé with watercress salad and herbed beets
Herbed Matzoh ball soup
Melt in your mouth brisket
Plum and cinnamon chicken
Crispy potato pancakes
Lemon polenta cake
  • Easter Sunday is April 24, so we're bringing out the My Big Fat Greek Cooking Class beforehand, so you can learn the most succulent lamb, and how to throw a showstopping dinner.  
  • Not reigious?  No problem. Tax day is here for us ALL.  April 15th.  Come kiss it goodbye at Hipcooks Portland with the Cocktails class - the wonderful way to unwind!
  • Pho Sure, the new Hipcooks class had its debut! More of this at Hipcooks West on April 20, and more to come at all studios! Learn to make: bun, pho, crunchy salads, desserts with mango and passionfruit.
  • THANK YOU for all your wonderul sugestions on the developing Feeding the Family class.  I am hard at work! If you havent yet emailed me any input:  What I need to know, so I can develop the class that you want:  what shall I focus on?  Creating meals for the week? How to re-purpose leftovers? How to shop? What can families cook together?  Are there specific things that you want to learn to make? Do you have any killer family recipes that you would like to share? What shall I include to make this class right for you?  Top suggestions win a ticket to come to the class, you hot tamales, so please fire away your suggestions!
  • Artwalk in East Los Angeles! Mark your calendars.  April 16th and 17th, 11 - 6 pm.  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.  http://www.breweryartwalk.com/.  Stop by Hipcooks East, where it is always rockin'. 
  • March. In like a LION, out with Lamb (at Hipcooks)! My Big Fat Greek Cooking Class at March 30 and 31, East LA and WestLA.

Recipe(s) of the month

Recipe of the month  In the Thai, Persian, Moroccan, Jamaican & Indian classes we use Cardamom.  This yummy spice is a predominant flavor in Chai Tea.  I love it in this Banana Cardamom cake.  You can make it like a bread, or go really fancy and make it as a beautiful cake.  Works all ways.

Banana Cardamom Cake
2 medium ripe bananas,organic are yummiest
110g (4oz) honey
15 cardamom pods
250g (9oz) flour
1 teaspoon baking powder
175g (6oz) butter, diced
75g (3oz) brown sugar
2 large eggs, beaten
2 tablespoons sour cream

Sift the flour and baking powder into a bowl. Crush the cardamom seeds, removing the husks, then grind with pestle and mortar or rolling pin. Mash the bananas thoroughly. Heat the butter, sugar and honey in a saucepan gently until all is liquified. Remove from the heat, add the bananas and mix thoroughly (I use a whisk). Then add the eggs, cream, cardamoms and flour, beating until combined.  Pour into a well-buttered and floured tin and bake for about an hour at 325.


Just like we posted many Sweet Recipes for Feb, check out our Facebook page throughout march, where we'll throwin' down many recipes and videos that are fun, yeah!

Eat Well, Be Well,
Monika
www.hipcooks.com 

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