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Woodland Hills
Hipcooks Newsletter



Newsletter for: August 1, 2007

Lazy Dog Days of Summer are coming to a close, Hipcooks!

  • Summer's bounty has treated us well and the new calendar is up and in action! Click www.hipcooks.com to sign up.

It is your last chance for summertime menus....these guys are bye-bye 'til next year:

Thrill of the Grill 1 and 2 have their last thrills Sat, Sept 22

 

Endless Summer Salads meets its end on Aug 21  (my favorite knife skills class!)

 

Pack it up packs in in on Aug 12 - this is the wonderful picnic class...take this one before you head to the Bowl!

 

Midsummer Night's Dream awakens, but not before Sept - we have an end-of August celebration on Aug 31st! 

We hope to see you at these classes!  If you've been waiting for them, sign up now.  Don't snooze and lose!

  • Daytime Classes at Hipcooks  - you asked for it, you got it!  These 2 classes are on a trial basis to see if enough people are available and interested in a weekday series. We thought we'd try my two favorite classes to start with:

Endless Summer Salads on Monday, Aug 20 from 12 - 3. 

Healthy, Fresh and Zingy on Wed, Aug 29th from 12 - 3. 

  •  New Classes at Hipcooks:  Alyson’s Mexican-themed class, Holy Mole, was a huge success!  You’ll see more of that one in the future.  In the meantime, are you still wondering what happened to Tony Soprano?  All will be revealed in the 2nd Italian-themed Hipcooks Class, Monika’s Badda-Bing.  Fear not the squid!  Also, per your requests, I added LOTS of cocktails classes for you luscious lushes!
  • Recipe of the month.  For you old-timer's excuse the repetition from a couple year's past.  This one is one of my faves, and so many of you wrote in to say how much you loved it, it bears repeating.  Besides, it's FIG SEASON for crying out loud!

End-of Summer Fig, Goat Cheese and Prosciutto Bruschetta

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! 

Just in case any of you want to know, Monika is very bribeable with fresh figs....


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

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