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Orange County
Hipcooks Newsletter

Newsletter for: March 2, 2010

Happy March, Hipcooks!

March: in like a lion, out like a lamb.  Hear us roar with good tidings this newsletter.

Please check out the awesome new calendars, posted at Hipcooks WestLA, Hipcooks East, and Portland.
It is the last of our Winter classes - last chance to sign up for Hot Soup Focus Group (the knifiest class around), Winter in Paris, Winter Cocktails, and Winter Brunch.  Next month we've got warmer weather treats.

Out like a lamb...
Indeed, it is Lucia's first birthday this month! Hip Hip Hurrah to my daughter, the littlest Hipcook.
Out with more lamb?
We've got Greek class posted, Opa!

Out with even more lamb?
Check out this recipe of the month:

Lamb steaks with Anchovy rosemary sauce:
I noticed beautiful lamb steaks at Trader Joe's the other day, so I bought them and threw them on a hot grill.  A hot sautee pan works, too.  Cook to your preference - I like lamb juicy and rare to medium rare myself.  To make you Baaaaa! with pleasure, please make this sauce and spoon it on in great heapfuls over the meat.  Scrumptious.  Really.  Don't second guess the ingredients, be like Nike and Just Do It!
Anchovy rosemary sauce:
10 anchovy fillets (if using salt-packed anchovies, rinse first)
3 cloves garlic, peeled
2 lemons
4 tbs. rosemary leaves
1/2 cup extra virgin olive
This classic Italian sauce is so delicious. Great for dipping bread, or over rice or pasta. In a Cuisinart, emulsify all of the anchovy fillets (yep, all of them!).  To this, add the garlic, the zest of both lemons and the rosemary.  Whiz until very well chopped, and then drizzle in the olive oil, slowly.  Add the juice of at least one lemon. Then, taste and add more garlic or the juice of the other lemon if need be. This sauce will last, in the fridge, for a few days, so feel free to make in advance - or make extra!

Eat well, Be well
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