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San Diego
Hipcooks Newsletter

Newsletter for: November 29, 2011

Happy last-of-the-year Newsletter, Hipcooks!
It’s been a great three months in San Diego, thank you for your support and for coming to the studio for fun in the kitchen.
If you haven’t already seen, Hipcooks SD is getting noticed!  Take a look at these two mentions hot off the press:
To Market, To Market with San Diego Foodstuff: Finding Your "Inner Chef" at Hipcooks
and SD Uptown News
I hope to see you for the 30th on 30th:
  November 30th that is, 6pm - 9pm.  If you happen to be in North Park for this monthly neighborhood event stop by the studio, I will be baking and serving Holiday Cookies with spiced hot cider.  This is event is free, don’t you love it!
Now, for a sneak peak at our Good Tidings in this newsletter (scroll down to read the details):

    * New winter classes posted
    * Holiday Party - mark your calendars for Dec 17th!
    * Hipcooks gifts for you!
    * December recipe of the month

Hipcooks Classes are posted for Hipcooks San Diego. Hipcooks EastLA, West LA, Portland and Seattle are posted too - great for holiday gifts for friends living in those wonderful cities.

Our Top Picks for Holiday Cooking: (Click on any of the date-links for complete description of the class and sign up details!)

    * Cocktails 2 (Sat, Dec 3rd): perfect for throwing a Holiday Party! (or come to ours!) The drinks list: Rosemary Pomegranate Gin Fizz, Winter Dark & Stormy, Spicy Mulled Wine, Hot Apple Pie, Frosty Martini.  The food list: Port glazed walnuts, Gorgonzola stuffed baby apples, Crispy proscuitto-wrapped persimmons with sage & manchego, Mushroom chevre empanadas, Caviar cups with crème fraîche & chive, Seared beef on parmesan crisps, watercress & horseradish, Lemon sugar cookies.  'Nuff said?

    * The Cheese Whiz (Sun, Dec 4th) Learn to make wonderful ricotta in 1/2 an hour's time, plus chevre, mozzarella, mascarpone and then eat them all!
      Don’t miss your chance to learn the science behind making fabulous home made cheeses.

    * Your Just Desserts (Sat, Dec 10th): the perfect class when you are looking for the perfect dessert to serve or bring. We'll make:  Molten Chocolate cakes, Tarte Tatin, Lemon tartlettes and Croquembouche with spun caramel.

      The $5 HipMinis have been a hit!  Latkes is in high demand so I have changed the December 22nd HipMini to a latkes class!  Come get your potato pancakes on!

Hipcooks Holiday Party and Open House Sunday, December 17th Hipcooks San Diego will be open from 3:30pm - 5:30pm.
Shop for great stocking stuffers or beautiful cuttingboards while eating and drinking some lovely wintery treats  - or just drop in to say hello, talk food and enjoy! Hipcook Teaching Assistants: be sure to drop in, I’ll have a little something special to thank you for all you do!
Private Classes as Holiday Parties: Private classes are a wonderful way to celebrate and thank co-workers, friends and family - we'll take care of everything, you have a great party with no shopping, cleaning or wrapping.  And great food, ha! Just email us for details, or check out the Private Class link on our website.
Hipcooks Gift Certificates
Back by popular demand:  Buy 4 Hipcooks GCs and we'll send YOU a Hipcooks GC as a Thank You! (4 spots, any combination you like - 4 separate GCs, 2 GCs for 2 classes each, 1 GC for 4 classes - you get the idea.)
Hipcooks Gift Certificates make lovely (and cute!) holiday gifts. Think of it as the gift that keeps on giving: your 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!
Here's a link to Gift Certifcates.
Recipe of the month
Chocolate Earl Grey Truffles
2/3 cup heavy cream
2 tablespoons unsalted butter, cut into 4 pieces and softened
2 teaspoons loose Earl Grey tea leaves, Loose tea leaves tend to be of higher quality than tea bags, giving the truffles a fresher, more distinct flavor.
6 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1 cup unsweetened Dutch-process cocoa powder for rolling, or tempered dark chocolate for dipping

Bring cream and butter to a boil in a small heavy saucepan and stir in tea leaves. Remove from heat and let steep 5 minutes. Don’t oversteep or it will become bitter.

Meanwhile, finely grind chocolate in a food processor and transfer to a bowl. Pour cream through a fine-mesh sieve onto chocolate, pressing on and discarding tea leaves, then whisk until smooth. Chill ganache, covered, until firm, about 2 hours.  Mmmmm.  Earl Grey.

Spoon level teaspoons of ganache onto a baking sheet. Put cocoa in a bowl and dust your palms lightlywith it. Roll each piece of ganache into a ball. Drop several balls at a time into bowl of cocoa and turn in cocoa to coat. Transfer as coated to an airtight container, separating layers with wax paper. If you prefer to dip in truffle into chopped nuts, then chop pecans or almonds and roll the truffle.
Eat Well, Be Well. And very very Happy Holidays!
Tristan and Monika