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Hipcooks Newsletter



Newsletter for: August 26, 2005

Hello there you sun-kissed chefs!

With long & lazy summer days coming to an end, I thought I'd offer you some Back-to-School specials at Hipcooks.  Go on, Get your cook on!
Also, at the end of this email, there's a summer's last-hurrah recipe for you.  Enjoy every juicy bite.

  • The September - October schedule is out!
YOUR LAST CHANCE FOR SUMMER CLASSES

The last-of-the-year Summer Salads:  Crunch Crunch! Dazzling summer salads. It will be a colorful feast for the eyes and a treat for the taste buds.  Yes, this class is vegetarian.  And totally awesome.  My favorite one to teach.  Sign up while you can.  Last Summer Salads class is Tue, Sept 27
The last-of-the-year Thrill of the Grill 1& 2  Oh yeah, the last time we fire up the Grill with outrageous delights.  I'll miss it! Last Thrill of the Grill 2 class is Sat, Oct 1 and Thrill of the Grill 1 is Friday, Oct 14th

NEW CLASSES ARE UP

Thai One On:
Yep, you guessed it - a Totally Thai class.  The menu is TBA - once I return from Thailand, where I shall be conducting a very serious investigation & espionage for Hipcooks classes.  Thai One On premieres Wed, Oct 19th.

Check the new schedule  -
you'll see Romantic Dinner for 2, Pasta in Casa, Turning Japanese,  Healthy Fresh and Zingy and all your faves you have been requesting.
www.hipcooks.com has all the classes listed in the class schedule.  Sign on up, but please, only do so when you are prepared to pay for the class straight away.  Soon the system will change, but for now I kindly ask all of you to pay straight away to confirm your place in the class.
  • End-of Summer Fig, Goat Cheese and Prosciutto Bruschetta
OK, it is really this easy:  take yourself to Trader Joe's and pick up a pack of fresh figs.  They are in season!  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 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!
 

Eat well, Be well,

Monika

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