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West Los Angeles
Hipcooks Newsletter

Newsletter for: September 4, 2007

Happy Fall, Hipcooks!

  • In this crackin' back-to-school issue, I announce new calendar is up and in action! Click to sign up.  I've posted classes for September, October and November.  All menus have found their way onto the calendar, so sign up soon to secure your spot!
  • Mark your calendars for Artwalk
October 6th and 7th.  Open studios here at the Brewery - see people's artwork, their spaces, enjoy the stroll.  Tons of fun.  Sat & Sun, 11 - 6pm.  Come on down, pick up your cutting board if you have not yet done so.  I'll also have my fave kitchen tools for sale for your nearest & dearest.  If you have yet to check out Hipcooks, this is a great (but crazy) opportunity to see and taste.  We'll all be cooking up a storm here.  More info on Art and Walking at

  • Recipe of the month: Apple for the Teacher?
Strolling the Farmer's markets in the coming month your start to see APPLES, Hooray!  Do you know that there are over 60 varieties available to us in LA?  From the sweet (like Honeycrisp, Gala and Fugi) to my favorite, the tart (Melrose, Pink Lady, Jonathan).  This Irish Apple Cake is the bomb - a mix between a cake and a pie.  Easy and lovely.

3 cups flour
1 t baking powder
1 stick (4 oz) butter, cubed and cold
2/3 cup sugar
1 egg, beaten + 1 for glazing
4 tablespoons milk
2 apples of your choice, cored and sliced.  I leave the peel on 'cos I like it.  You do what you want.  Then toss the apples in any or all of these things:  a few cloves, ground cardamom, cinnamon, lemon zest, grated nutmeg, vanilla paste

Butter a 9 1/2 inch tart tin with a remivable base.
Sift flour and baking powder into a bowl, and then rub the butter in with yoru fingertips until crumbly.
Stir in sugar, egg, and enough milk to make a soft dough.  (If you need more milk, go ahead)
(For you smarty pants out there, I jsut gave you a basic scone-dough recipe)

Between plastic wrap, roll about half of this dough into a round slighly bigger than the tart tin, so it comes up the edges.  If your dough is too wet and sticky to roll, don't fret.  Simply spread half of it over the base of the tin.  Arrange the apples on top, with whatever spices you chose.  Roll (or spread) the rest of the dough on top.  Score the dough with a knife in a pretty criss-corss pattern.  Of some apples pop through, good!  It is prettiest this way.  Give the top a brush of beaten egg and pop into the oven and bake for 45 minutesish at 350.  Serve with a dollop of whipped cream  or ice cream.

Eat Well, Be well.