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Woodland Hills
Hipcooks Newsletter

Newsletter for: June 1, 2010

Jumping Junebugs, Hipcooks

This peach of a newsletter is juicy, juicy juicy!  I have so much to tell you. Here's the appetizer-version first.  Please read on to savor the details.
  • Hipcooks classes for FREE!  Introducing the Private Class Referral Program - available all summer long.
  • Gluten-Free workshop is back!
  • Berries, berries berries!  The recipe of the month includes storing and eating tips, yahoo!

Hipcooks Private Class Referral Program
You are a Hipcook. It goes without saying: you are quite talented with amazing taste. You are also generous, and you want to share the gift of Hipcooking with your friends and colleagues.

Hipcooks private classes offer a delicious way to enjoy any occasion, whether it’s a team-building event, birthday party, or bridal bash. If you tell friends or collegues about Hipcooks and they book a private class with us, we'll give you a free class. All they need to do is tell us you sent ‘em. Everybody wins!

Would you like us to send you cute Hipcooks cards with private class booking info, so that you can post in your office or hand to someone? All you need to do is fill in your name for the referral.  Email us with "Hipcooks classes for FREE" and your mailing address. See, we even help you!

Gluten-Free Workshop
I love this session, and you will, too. This busy 4 hour-workshop filled with many tools to have a healthy, abundant and satisfying Gluten Free lifestyle. Learn meals on the go, GF bread and Pasta, and Desserts! (The class is also dairy free) This extra-long session will offer advice on meal-planning, and will come with a wonderful take-home cookbook packed with recipes and GF tips.  WestLA and Portland offer.

Summer Classes

We're beginning to bust out our summertime favorites.  Find these, and more of your favorites, at ALL studios. Portland, EastLA, and WestLA
Thrill of the Grill is back! Intimidated by everyone's favorite summertime stove? No need! We cook a delightful, delicious meal as yummy and flavorful as summer itself. It's a snap!   *Gazpacho Andaluz with garlicky croutons *Grilled pork loin & grilled chicken with pomegranate sauce *Tabbouleh with mint, cranberries, hazelnuts and fennel *Grilled peaches with amaretto mascarpone

Endless Summer Salads. Chop 'til you drop! A GREAT knife class. Faster than you can say "rabbit rabbit" we'll throw together dazzling salads. A feast for the eyes and a treat for the taste buds. Any of these salads make a fabulous main course. Not a leaf of green, I warn you! Perfect for vegetarians looking for protein-rich, satisfying meals. Great for those in transition to a healthier lifestyle.     *Yin-Yang carrot and beet salad *Hearty warm garbanzo salad *Zucchini & quinoa salad with mint & pinenuts *Saffron cous cous,roasted vegetable salad with Hipcooks Harissa *Celery, parsley, parmesan & date salad *La Panzanella
Hipcooks Facebook Page
Keep up with Happn'ins at Hipcooks while you play.
Please, pretty please, "Like" us, here, at our new homepage:
Already like us? Be a Fan!  In turn, we promise to be a fun, fabulous, frivolous friend, posting cool recipes and announcements every now and again.
Recipe of the Month

Here are some Tips for dealing with the cuties that I read in the Oregonian:
Don't wash berries until you're ready to eat them. Moisture is the enemy, putting them on an express train to mold city!
If you bought a few pints of berries and aren't going to use them right away, don't just shove the baskets in the fridge. The basket has holes for air circulation, which is good, but the berries are crammed into it, which is bad. Crowding leads to bruising and traps moisture, both of which lead to rot. Instead, a wide plastic storage container with paper towels and arrange the berries in a single layer. Pick through and remove any that are bruised or moldy, and be sure the berries are completely dry. Then cover the container with a lid or plastic wrap. The paper towel will absorb any excessive moisture, and the cover will keep the fridge air from drying them out.
Boysenberry are June's market treat!  This gorgeous fruit shows off all the best elements of blackberries & raspberries in a seasonal hybrid. Beautiful in all parts of your meal (in herb-filled salads, with grilled pork and chicken, and, of course, for dessert!), seasonal fruit is at it's best when you do almost nothing to it.  But we do love to guild the lily, er, boysenberry from time to time, so celebrate the abundance of this month's gorgeous fruit with a delightful Hipcooks Crumble.

Boysenberry Crumble
Makes 4 servings

4 cups fresh berries (or any other fresh fruit - you can mix it up with cherries and peaches)
1 tablespoon vanilla bean paste
2-3 tablespoons honey or agave (optional)
zest of 1/2 lemon
1/2 cup almond meal
1/2 cup sliced almonds or chopped pecans
1/2 cup rolled oats (choose GF oats if you are GF)
1/2 teaspoon freshly grated cinnamon
pinch of salt
3 tablespoons cold butter, cut into small cubes

Preheat oven to 375F. Lightly coat a medium baking dish with butter.  Rinse the berries and pat dry.  Toss berries gently with vanilla bean paste and lemon zest, and spoon into baking dish. In a separate bowl, combine nuts, oats, cinnamon and salt.  Drizzle in honey or agave and toss to combine. (If your berries are super-sweet, consider using no sweetener. Using your hands, blend in butter until the mixture is nice and crumbly.  Top the berries with crumble mixture and pop in the oven.  Bake for 25-35 minutes, until top is golden and berries are bubbly and aromatic.  Serve warm on its own or with cream - ice cream, sweetened whipped cream, or even lemon creme fraiche!  Save any leftover crumble topping and toss with yogurt and fruit for another treat!
That's it!  Phew!
Eat Well, Be Well