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Woodland Hills
Hipcooks Newsletter



Newsletter for: May 1, 2012

Happy May, Hipcooks!

Flowers for you! Since our last newsletters have been so long and juicy, here's a simple one for this month. What we've got:

    * New Classes are posted! For each studio's class schedule, please click here: Hipcooks Seattle, Portland, San Diego, EastLA & WestLA

    * Studio-wide "Buy 3 get 1 free" Deal of the Month: (From now to May 31) Sign up for a spot in any 3 classes (or 3 people for 1 class, or any combination totalling 3 spots) on the May/June schedule and we'll give you a non-expiring gift certificate for a 4th class for FREE! Gift certificates can be used as a treat for yourself, or to give as a gift.  Rules: One per customer. Also, you must email the studio after signing up for your three spots to request your gift certificate. Then we'll email it to you.  Get your cook on!

    * Recipie of the month, with all those Spring Peas about:

Fresh Pea Salad w/Herb Oil, Pine Nuts & Prosciutto
3 pounds English (aka shelling) peas (or shelled fava beans). This would be about 1½ pounds shelled peas
1 tablespoon sea salt
1 bunch basil, de-stemmed (parsley or mint works, too!)
½ - ¾ cup extra virgin olive oil
½ cup pine nuts, toasted
zest of a lemon + juice
3 oz thinly sliced prosciutto, optional
Maldon sea salt & fresh ground pepper, to taste

Shell peas. Make an ice bath. In a heavy pot, bring enough water to cover the peas to a boil. Add salt. Add peas and blanch for about 2-4 minutes, cooking until just tender. Scoop peas out of boiling water and immediately submerge in ice bath to stop the cooking - they should be bright green and aromatic.

Reserve a few basil leaves for garnish. Make basil oil: blanch remaining basil in boiling water for about 15 seconds, until it’s
bright green. Immediately transfer to ice bath to cool. Drain cold basil, pat dry, pop in a blender. Add just enough olive oil to
cover, and blend until basil is very finely chopped. Reduce speed and blend on low for about 5 minutes - this gently heats the oil and infuses it with basil loveliness. Strain through a fine mesh or cheese cloth and set aside.

Strain peas and place in a bowl. Drizzle with herb oil and a little lemon juice. Add toasted pine nuts and lemon zest. Roll prosciutto and slice into ribbons, or tear, and toss in, combining all. Taste! More lemon? Need a little salt? A bit more herb oil? Balance the flavors, then cover and chill for 30-90 minutes so all your fresh flavors can meld into each other. Adjust salad
seasoning with salt & pepper. Serve chilled with a glass of herby sauvignon blanc and feel happy. Save any remaining herb oil to
garnish seared fish or brush on chicken for the grill. Hip Hip Hooray!

Eat well, Be well.
Monika

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