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West Los Angeles
Hipcooks Newsletter



Newsletter for: October 7, 2009

Howdy Hipcooks,
 
Many great announcements in this smörgåsbord of a newsletter.  It is rich, it is filling, it is delicious! (and I got to write smörgåsbord!)  Check it:

Ah yeah, new classes are posted at all locations! Portland, East LA, West LA
 
"OKTOBERFEST!"Meine damen und herren, zee German class!  Zwiebelkuchen & strudel and beer tasting for sure!   And, we'll have Harald Wüsthof himself dropping in on the class!  One time only for now, and WestLA's got it.
 
"WINTER IN PARIS" The cold-weather follow-up to your beloved Parisian class.  Boeuf bourguignon simmers as we take you through this elegant menu.  All studios.
 
"I AIN'T NO TURKEY!" Feeling the season?  This class teaches you all you need for a show-stopping Thanksgiving - great if you are hosting, or need a portable extraordinary dish to bring somewhere.  All studios.
 
"LET THEM EAT CAKE!" Bonny's exclusive cake class - how to create the perfect occasion cake.  Offered only once a year, WestLA and Portland's got it.
 
Also in the news:
 Brewery Artwalk weekend at East LA is October 24th and 25th.  For those of you who have never been, I will be there all weekend, holding court with the youngest Hipcook, little Lucia, and would love to see you! 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. Also in the Hipcooks studio:  Retimade:  glass jewelry so yummy you'll want to eat it.

Recipe of the month.  Have I got a great one for you this month!  Have you heard of the program Chef for a day at Canelé Restaurant in Atwater Village?  The title says it all - the restaurant invites home chefs to come  and play the kitchen, and features a menu of the chef's creation.  It's hard work on the line, and two of our very own Hipcooks, Chrystal Baker and Amir Thomas rocked the house!  They were also sweet enough to share the recipe for the starter of their creation.  Whoop whoop!  Props, you guys!
amir and chrystal
Sweet Apple and Bacon Puffs with Pomegranate Glaze 
Serves 6 to 8

2 medium apples, cut into 8ths
8 slices thin cut bacon, cut in half

2 tablespoons unsalted butter
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
6 ounces gorgonzola cheese
8 ounces pomegranate juice
1/2 package puff pastry, thawed
Toothpicks, soaked in water

  1.  Roll out puff pastry onto a lightly floured surface and slice into 16 rectangles.  Bake according to package directions in a preheated oven.  Remove from oven and pop a hole into the top of each one with your finger.  Set aside.
  2. Place the butter in a sauce pan over medium high flame.  Once hot, add apples and all of the spices, brown sugar and salt.  Stir well and cook until apples just begin to soften, approximately 4-6 minutes.  Remove apples from the sauce pan and place into a separate container to cool slightly.
  3.  Pour pomegranate juice directly into the spiced brown sugar that was just used to flavor the apples.  Cook for 7-10 minutes or until the glaze is thick and has reduced.  Remove from heat.
  4. While glaze reduces, lay bacon strips down on a flat surface. Top each one with an apple slice and a bit of gorgonzola.  Wrap bacon tightly around apple and cheese, pinning it closed with a toothpick.  Sprinkle a bit of grapeseed oil on an indoor grill pan and fill pan with apple parcels.  Cook, turning when necessary, until bacon is done, approximately 3-5 minutes.
  5. Remove toothpicks and set each apple slice on top of the puff pastry and serve drizzled with pomegranate glaze.
 
Eat Well, Be Well
 
Monika
www.hipcooks.com

 

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