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Orange County
Hipcooks Newsletter

Newsletter for: April 1, 2010

Happy April, Hipcooks!

We're showering you with good news! New class schedules have been posted for April & May, in full bloom with many awesome classes.  Check out the Portland Schedule, the West Los Angeles or East Los Angeles Schedules for details, and here are the highlights:

  • Holy Mole!! That's right - we're going all out with a beautiful Mexican Mole class for Cinco de Mayo.  Not just mole, this fun-packed session also includes albondigas soup, chili relleno, ensalada de nopalitos, and a spicy sweet brûlée flan for dessert.  ¡Arriba, Arriba! In Portland, WestLA, and EastLA.
  • Happy Mother's Day! - all studios are offering beautiful Mother's Day classes on Sunday, May 9.  Bring your Mum with you for a delightful outing and share the beautiful gift of food and cooking.  Portland is offering a Pasta Class, LA has a Sunday Brunch.
  • Artwalk in East Los Angeles! Mark your calendars.  April 17th and 18th, 11 - 6 pm.  Never been?  It is one of those things that is really worth doing in LA.  What is it?  Open studios at the largest art colony in the world - see what the 700 people in this community are up to, check out art, interiors of loft spaces, make new friends.  Stop by Hipcooks East, where it is always rockin'.  This year Monika and Bonny will host, cooking up tasty treats, answering questions about cooking classes, dancing it up.  Also in the Hipcooks studio:  Retimade:  glass jewelry so yummy you want to eat it.  Random Nicole: handmade clothing and crafty things.
Hipcooks Recipe of the Month

We're putting Hot Soup Focus Group to bed until Winter.  Now is your last chance to sign up for this wonderful knife-intensive class! (in Portland or EastLA only!)  But if you know what's good for you, try this rockin' recipe from this class, delish hot or cold.
    Watercress Soup
    1 onion, peeled and diced
    6 celery sticks, diced
    1 large or two small potatoes, peeled and diced. (This makes the soup so lovely and creamy, everyone will think you put cream in it. Revel in your sneakiness.)
    Juice of a lemon
    4 cups chicken stock (you can use veggie stock if you prefer)
    1 package watercress, washed

Sweat the onion, celery and potato in 2 tablespoons of butter (or olive oil) over a low heat, covered, for about 10 – 5 minutes until the potato is soft. Cover with stock, bring to heat and ladle the mixture into a blender so that it comes halfway up the blender. Add a couple of handfuls of watercress and blend until smooth. Repeat, and place back in a soup pot. Season with salt, pepper and a liberal squeeze of lemon. To finish, you can swirl some cream or dollop a bit of crème fraiche.

Eat Well, Be well.