view cart
Woodland Hills
Hipcooks Newsletter


Newsletter for: May 1, 2009

Happy May, Hipcooks!

Here in Portland all is a-bloom, very exciting.  I apologize for not getting the newsletter out on the first o' the month.  This once feisty independent lady now has a new boss, you see, and she has me running circles like a nincompoop!  Oh she's a whip-cracker alright, and I find it hard to do anything other than be at her back and call.  Here she is, the little princess.

I do have some wonderful announcements for you all, here is the redux:

The new schedules are posted!  Here are the schedules for Portland, West LA and East LA.

Gluten-Free class is coming!  But should we have wheat-free only?  Should we include diary free?  What are you wheat-free people looking for - would you like to learn wonderful gluten free desserts, or would you prefer meals on the go?  Help us decide by casting your vote!  I collaborated with the fabulous folks at Gluten-Free Portland, and posted a short survey for you to fill out! (It will take you about 2 mins).  Based on your responses, we'll create  a Gluten-Free class for YOU!  Next month, we'll post the class in LA and Portland! (and the poll results, too!)  Please fill out the survey now!  

Knife Skills Class is back with a vengeance!  Become a Super-Hipcook: learn chop, dice, mince and even chiffonade with breakneck speed, keeping all fingers intact! Check out Wusthof-knife class at Hipcooks East and West LA, only $35.  To sweeten the pot, we are offering a beautiful  Knife-roll and apron with every knife purchase!  The class will feature some screamin' deals for the evening.  And, we'll have wine to top it all off!  (After you chop, naturally!)

Mother's Day
It's not too late for that very thoughtful Mother's Day present.  We have Gift Certificates to Hipcooks classes available - simply write in asking for a PDF of the certificate to print out.  Snap!
Or how about this lovely Mother's Day recipe:

Smoked salmon potato pancake with lemon crème fraiche
Did I say pancake? Yes, that is right, not “pancakes”, “pancake”! Make life easier on yourself by serving one lovely large pancake that you cut like a pie. This one is light and fluffy, with smoked salmon in the center!

1 small pack smoked wild salmon
1 lb potatoes, peeled and cut into large chunks
55 ml milk
1 ½ oz flour, sifted
3 eggs
4 egg whites
2 ½ tablespoons heavy cream
Butter for cooking the pancakes
2 lemons
1 cup crème fraiche
Fresh chives

For the pancakes:

Boil the potatoes until cooked and drain very well. Try to have it so they are nice and dry – you can even put them on a tray and pop them in a toasty oven for a few minutes to dry well. Using a ricer, mash the potatoes into a mixing bowl and allow to cool. Then, beat in the eggs, milk, flour whites, cream. Salt and pepper, too.

To prepare, get some butter all nice and hot in a nonstick pan. Since you are making one big pancake, you will need quite a lot of butter, like 4 teaspoon’s worth. Yum. Add the batter so that you have a nice full round of pancake and slip the salmon on top. Then, cover with more batter. Leave to cook until the teeniest bubbles appear on the top surface and flip! You may try the pan flip here if you like, or grab the aid of a heat-resistant spatula. Cook the other side until just done. You want the texture to be springy and nice and moist within. If needed, keep warm in the oven after you take it off the heat – a low oven so as not to dry it out.

For the lemon crème fraiche – add the zest of 2 organic lemons to the crème fraiche (sour cream also works) and mix up! Serve the pancake with a lovely dollop of this stiff with some chives cut over the top so it is all kinds of pretty.

You can make the batter in advance and chill in the fridge until you are ready to use.


Want to get ahead of the game for Father's Day?  We're offering Thrill of the Grill Classes with BEER!  Posted on the schedule now.  Now who's your Daddy?


Wishing you a lovely spring.  Get to your Farmer's Markets y'all! 

Happy mother's Day

Monika

Newsletter
 Archives