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Hipcooks Newsletter



Newsletter for: November 4, 2008

Hi Hipcooks,

Happy November!
And a hearty thanks to all of you who popped in during Artwalk this weekend. Lovely to see you.
Ah, days of thanks and rejoicing are around the corner. We've even had rain! In addition to posting all new classes, do we have juicy news for you this month:

  • post-election knife-skills class
  • Thanksgiving classes posted
  • Holiday Elves treat-making and gift-boxing class
  • Extra-special Thai class this Sunday - take home gift for you, plus learn to make a spicy treat for gift giving!
  • Hipcooks Gift Certificates available
  • A call for assistants
  • Hipcooks Holiday Party
  • wacky recipe of the month: Beet, polenta olive oil cake (zoinks!)


Post-election knife-skills, tomorrow, Hipcooks West
Feeling like tossing some knives around post-election? We've got a $30 knife-skills special with Kyle from Wusthof to teach you all those beni-hanna fast-samuri tricks!


"I Ain't No Turkey!" classes at Hipcooks East and West
Hosting Thanksgiving, and want cook something to wow 'em? Want to bring something creative and delish to where you are going? This gorgeous menu will inspire many thanks.


"Holiday Elves" class at Hipcooks West
3 holiday cheers for this class! It will teach you the yummiest of Holiday cookies, truffles, brittle - all those delish things to give you that lovely holiday warmth. In addition to hands-on cooking, this 4-hour session teaches you how to store and gift-pack your treats, what is best for mailing, etc. You'll leave with a lovely gift-box of treats! $75.


"Thai One On" Special Edition, this Sunday at Hipcooks West.
If you haven't yet been to one of my favorite classes, the Thai class, Liza's cooking up a special take-home treat for y'all in this Sunday's class. Think SPICY!


Holiday Gifts
Give a man to fish, and he'll eat for a day. TEACH him to fish and he'll eat forevah! So think about it - Hipcooks Gift Certificates make lovely (and cute!) holiday gifts. Think of it as the gift that keeps on giving: you're lovely friend will of course need to PRACTICE all the tasty things from the Hipcooks class, and who a better person to practice upon than YOU? Win -win! Order Hipcooks GCs here.


Hipcooks Class Assistants
Have you taken a two or more classes at Hipcooks? That qualifies you to assist: help us and we'll help you with free classes! Write to bonny@hipcooks.com for all the info, please write "teaching assistant" in the subject line.


Hipcooks Holiday Party
Mark your calendar for festivities on the afternoon/eve of December 14th. We'll have a DJ, great food, lovely atmosphere to celebrate. A party by and for the Hipcooks community (you!) Details forthcoming - we hope to see you!

 

Wacky recipe:
I love this cake! Really think outside the cake-box on this one: a cake made with beets, polenta, olive oil and no sugar (honey!). And it is awesomely delicious. You can also bake as cupcakes and really knock 'em out. This cake has all sorts of holiday spices and is a lovely deep red color. I make a mixture of creme fraiche, cream, cognac and powdered sugar to plop alongside.

1 package pre-steamed beets (sold in fridge section of Trader Joe's, Gelson's, Whole Foods, etc - TJs is cheapest!). (Or, medium beets, cooked in simmering water for 30 minutes and peeled)
1 thumb sized pieces of ginger, grated with a microplane
zest of 1 orange, grated with a microplane
hearty plop vanilla bean paste
4 medium eggs, separated
5 1/2 fl oz honey
3/4 cup olive oil
2 heaping teaspoons baking powder
2/3 cup polenta (this is uncooked polenta flour, also sold as cornmeal)
1 3/4 cup flour
pinch salt
1 T cardamom
1 T cinnamon
Pop the beets in the food processor and whiz until smooth. Then add ginger, orange zest, egg yolks, honey, olive oil and pulse a few times until combined. It should already smell rather heavenly. In another bowl, combine the baking powder, polenta, flour, salt, cardamom (mmm) and cinnamon. Fold the beet mixture in. Next, in a nice clean bowl, beat the egg whites until dry and stiff, gently fold into beet stuff. Lovely! Bake for 40 - 50 minutes in a pre-heated 350 degree oven. It should be fully set when finished, and an inserted toothpick should come out clean. Enjoy. Thank me later. No, really! I'd love to hear how much you love it!

Eat well, be well,

Monika
www.hipcooks.com

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