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Hipcooks Newsletter



Newsletter for: June 1, 2006

Hey There Hipcooks!

  • The new schedule is up!  And it is chock-full of all the choices.  My all time favourite summer picks: Summer Salads - the most amazing knife skill extravaganza, Cupcakes - for summer cake decorating, Thai One on and Shortcut to Nirvana- b/c it is fun to eat hot when it is hot, and, naturally Thrill of the Grill 1 & 2. Click here (www.hipcooks.com) for the latest schedule, with June to come out in early May.   Oh yeah!  One more top pick:  Pack it Up!  This is the picnic class, and here's how sneaky I am:  The Theivery Corp is playing the Hollywood Bowl on Sunday July 23rd.  I have a Pack it Up! class that day from 3 - 6.  Can someone say "genius"?  Let me know and I'll get a block of seats for all of us!  (Snacks provided by Hipcooks, naturally.)
  • Want to be an assistant here?  Send me an email with "assistant" in the subject and I'll send you the deets.
  • Do you Myspace?  I have a page there for Hipcooks, and it is where I post my blogs and newsletters.  I am planning on posting more recipes there, some video-instruction, and I think it would be a fun forum for people to link, connect, etc.  Check out Hipcooks on Myspace, and add me as a friend!  I'll click you back, and I can grow the community on the Hipcooks site.  Just thinkin' of fun ways for more interactivity....

And now, the recipe of the month, from Pack it Up!  (Oh yeah, it is all about Packin Heat here at Hipcooks)

Roasted Pepper Dip 

3 oz whole almonds, raw unsalted
1 jar roasted red peppers
2 teaspoons red wine vinegar
1 large clove garlic
2 tablespoons olive oil
The one, the only, Maldon's sea salt.

What to do first?  You know, Hipcooks:  Toast the nuts!   Pop them in a food processor.  Add garlic and pulse a few times.  Smell good?  Uh - huh.  Add roasted red peppers and pulse to a coarse puree.  With machine running, drizzle in olive oil and process until thickened slightly.  Season to taste with your fave salt.  Serve with fresh veggies or black pepper chips!  Dip may be made one day ahead, kept covered and refrigerated.  Bring to room temperature to serve.

Eat well, Be well,

Monika
www.hipcooks.com

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