view cart
Woodland Hills
Hipcooks Newsletter



Newsletter for: October 2, 2008

Happy Fall, Hipcooks!

Can you believe it?  With the weather today, it is Oct. 1st? 
We've got some fun announcements for you:

  • Artwall is coming up!  Mark your calendars.  Nov 1st & 2nd, 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'.  This year I'll be there the entire time, cooking up tasty treats, answering questions about cooking classes, dancing it up.  Also in the Hipcooks studio:  Retimade:  glass jewelry so yummy you want to eat it.  
  • Knife it up!  We're bringing back Kyle from Wusthof and offering a special knife skills session, the day after Election Day!  Unhappy with the election results? Learn to start playing with knives with all your favorite Hipcooks friends.  Ha! 
Highlights: 

Dim Sum class this weekend with Monika
Hot Soup Focus Group at both studios - the best knife skills practice class we have, with a wonderful menu. 
I Ain't No Turkey is back for the Thanksgiving holidays:  learn to cook a stress-free meal, or fancy sides to bring!

We hope to see you soon!  Here is a lovely recipe to kick off the fall for you.  This one got an ovation at the "Oy Vey" class I had this week:

Lemon Polenta Cake

2 sticks butter, softened
1 cup sugar
2 cups ground almonds
vanilla paste
3 eggs
zest of 2 lemons and juice if one lemon
1 cup polenta
1 tsp baking powder
salt
Heat oven to 325.  Butter and polenta-flour a 9 ½ inch springform cake tin.  Beat butter until pale, then pour in sugar and beat until light and creamy. Stir almonds and vanilla.  Add eggs one at a time, beating thoroughly in between each addition.
Fold in lemon zest and juice, polenta, baking powder and salt.  Bake for about an hour in a water bath, or until deep golden-brown.  Serve dusted with powdered sugar and flaked almonds, perhaps with a dollop of whip cream


Eat well, Be well,

Monika
www.hipcooks.com
mixed with creme friache on the side.  Heaven!

Newsletter
 Archives