Chop Chop! No need to turn on the heat to pack in the flavor. These healthy, wonderful salads are no sweat in the kitchen. Perfect as a main course or side-dish.
Mix it up & get some new inspiration for healthy eating! This class has great knife skills, so you’ll learn fabulous technique!
Yin-Yang carrot & beet salad
Hearty warm garbanzo salad
Zucchini & quinoa salad with mint & pine nuts
Saffron couscous & roasted vegetable salad with Hipcooks Romesco
Whether you’re staying home or packing it up. The base is a gluten-free walnut cake, airy and luscious. The filling is good ol’ berries and cream. Fast, easy to make, & fun!
Cool down & chill out this season with backyard eating! What’s better than a signature cocktail & nibbles to match? In this class, mixologists take you through fun infused cocktails, and Hipcooks teachers will wow you with the bites.
Cocktails 3: Get Infused! Wednesday, July 18, 6pm – 9pm
Endive boats stuffed with fennel, orange, & olive salad
Goat cheese & avocado wontons with cilantro-infused aioli
Fig bruschetta with prosciutto & mascarpone
Puff pastry tart with heirloom tomatoes & basil oil
Cucumber cups with Gazpacho
Basil & pine nut-stuffed mushrooms
Gorgonzola & walnut shortbread
Basil-strawberry Prosecco Smash
The Sage Rush
The Garden Party
Waverly Place Echo
HOW TO EAT DELICIOUSLY WITHOUT TURNING ON THE STOVE
Create (& eat!) fabulous Sushi & Japanese izakaya-style bites.
Hipcooks Dreams of Sushi
Friday, July 29, 6pm – 9pm
THE GLOBAL SUPPER CLUB IS BACK!
Hipcooks West LA
This time, for a delightful evening of all things French, oui oui!
Pick your charity! Email us, & we’ll get started. We’ll suggest a Class Menu perfect for your group & find a date/time.
Choose your “ticket price.” All proceeds above the Hipcooks base fee are donated. Hipcooks will kick in a Gift Certificate for 2 (You can auction it off, at the event or later.)
Hipcooks will create a tailor-made invite (that you can email), & we will post to our Event Page (so that you can share easily on social media.) Invite your friends, colleges… anyone to support the cause. Fill the class & we’re cookin’ for cash!
If it’s too hot to cook outside, host a Tapas Party inside! Here’s a sexy menu for an unforgettable party. If you haven’t taken this class yet…you must! Más Tapas, por favor is also perfect as a Private Class – bring your officemates for a team builder. There’s something for everyone!
Spicy & crispy garbanzos
Patatas bravas with orange saffron aioli
Ceviche & mango salsa on mini tostadas
Jamon y queso empanadas
Stuffed piquillo peppers with quinoa and Manchego cheese
Filling: 8-10 medium Pears, thinly sliced (¼-inch or so)
½ cup White wine
Glaze: ½ cup good quality Apple or apricot jelly ½ cup White wineFresh Thyme leaves, 2 tablespoons
Pastry: Combine all the dry ingredients in your Cuisinart and pulse a few times to combine. Add ice-cold butter pieces and use quick pulses to combine until the butter is into pea-sized pieces and coated with flour. Combine water and lemon juice and drizzle 3 tablespoons of liquid over flour mixture. Pulse a few times to incorporate into the dough.
Squeeze a small handful: if it doesn’t hold together, add more cold liquid- 1 tablespoon at a time, pulsing until just incorporated, then test again. Do not overwork mixture or the pastry will be tough. Turn the mixture out onto a lightly floured surface. Start to press, turn and fold the dough until you have a just cohesive dough that doesn’t fall apart. You don’t want to over mix, but you do need to get the fat nicely distributed and the moisture incorporated throughout – this way the dough will stay together when you’re ready to roll it out.
Gather the dough together and press it into a disk. Wrap well in plastic and chill until firm, at least 1 hour and up to a day. To keep the dough for more than a day, wrap really well and store in the fridge. It will keep there for up to three months.
Preheat oven to 375°F. Bring the dough out of the fridge and let sit for a few minutes to make it easier to roll out.
Dust the counter with a light coating of flour. Unwrap the dough. With a rolling pin, soften the dough by hitting it gently, but firmly with the rolling pin. This just makes the dough easier to roll out.
Roll out the dough by working from the center and pressing out, turning the dough a ¼ turn with each press – this helps produce an even thickness and shape. Add more flour as needed – the pastry will only absorb what it needs. Roll until the dough is about ¼ inch thick and about 16 inches around – just eyeball it, no need to measure – this is a rustic galette after all!
Once the dough is shaped, roll it up over the rolling pin and transfer it off the pin by unrolling it right onto the baking sheet. Arrange sliced pears on to. Leave about a 2-inch border all around to create an edge. Fold the edges over and brush with some of the soaking liquid from the apples. Pop the galette into the pre-heated oven.
Glaze: While the galette is baking, prepare a nice glaze to finish it. Combine jelly, white wine and fresh thyme leaves in a skillet over medium heat. Dissolve the jelly and cook until the alcohol is burned off and the texture is like a thin syrup.
When the galette is finished, brush the fruit with the warm glaze for a glossy, aromatic finish.
Serve warm with vanilla bean whipped cream, lemon-zested crème fraîche, or ice cream. The galette is also awesome at room temperature if you can wait that long.
SHOP FOR MOM. OUR SPRING CALENDARS HAVE LOTS OF OPTIONS!
Spring flowers and Mother’s Day are popping up soon! Do we have Brunch for You! These weekend late-morning classes are a rare treat at Hipcooks. Bring your mom, your friends, or just yourself & learn to throw a delightful brunch party…because who doesn’t love Brunch?
A Bountiful Brunch
Chèvre-stuffed grapes with pistachio
Poached eggs wrapped in ham with mushrooms & hollandaise
Smoked salmon potato pancakes with lemon crème fraîche
Hazelnut, lemon and ricotta cake
Monika and the Hipcooks crew will host a fabulous pairing of food and art at the Artwalk at Hipcooks East LA.
Never been? It is one of those worthwhile events to check out in LA. Check out hundreds of artist lofts, schmooze with fun people, and see what the Brewery is all about. The Hipcooks space is always hoppin’.
For our menu we’ll forage like a coyote, making dishes with Fiddlehead ferns, chanterelle mushrooms, chive blossoms, dandelion flowers, pine pollen, & fallen fruit. Pop in, say hello, and have a sample!
You don’t need to have a green thumb – but you do need to have a green diet! Incorporate as much green as you can… it pays to be green. This salad helps you mix it up!
8 celery spears, peeled of excess fibrous threads and finely chopped on the bias
Handful of dates, chopped
Handful of Italian parsley, chopped
Shaved parmesan to garnish (optional)
The Hipcooks Holy Trinity: olive oil (extra virgin, first cold pressed, lemon (organic), salt (Maldon’s flake salt ) – to taste
Combine all the ingredients in a large mixing bowl, toss together and garnish with parmesan and freshly cracked pepper.
Clean green energy! This gluten-free pasta is packed with raw green power. Eat it and you’ll be springing around like a leprechaun.
4 small zucchini
2 handfuls basil (leaves removed from stems)
1 garlic clove
pinch sea salt
juice of 1 lemon
¾ cup olive oil
a handful of pine nuts, toasted
4 cups cherry tomatoes, halved
Use a spiralizer to make zucchini linguine. Sprinkle lightly with salt, and place in a colander over the sink to drain for about 20 minutes. Rinse, and then set aside.
Make this lemony pesto in the blender, using the basil, garlic, lemon juice and olive oil. Taste and season with salt. Mix the pesto with the pasta (hands are best). Serve adorned with cherry tomatoes and pine nuts.
Give the Green light to our next Global Supper Club: Persian New Year and the 1001 Nights. Sign up for Woodland Hills here
Be Clean, Go Green! We love this salad – please make it and tell us how much you love it, too!
6 zucchini, halved and sliced into half-moons
2 heaping tablespoons chopped garlic, (at least 6 cloves)
A small handful of mint, leaves removed from stem and chopped
A large handful of parsley leaves removed from stem and chopped
A large handful pine nuts, toasted
2 cups quinoa (see notes below)
The Hipcooks Holy Trinity: Olive oil (extra virgin, first cold pressed, lemon (organic), salt (flaky sea salt – nothing better than Maldon’s)
Sauté the zucs until soft in olive oil and all the garlic. Add the quinoa, cover with water, and cook, stirring occasionally. When done, add the remaining ingredients. Taste and adjust to your heart’s content.
To prepare the quinoa for maximum health: soak quinoa for about 1 hour, rinse, and then put in a sieve or colander to sprout. When sprouting, put in a spot away from direct sunlight and heat (70 degrees is optimal spouting temperature. Since it will take some time to sprout, you can leave overnight. Rinse and drain in the morning – you will see quinoa with cute little tails!
A toast to all the leprechauns out there with a green drink that’s actually drinkable. Freshly microplaned™ & squoze™ English cucumber gives you a delightful green that tastes delicious. Healthy points, too! Cheers & Happy St Patrick’s Day!
makes 1 saketini
2 1/2 ounces sake
1 ounce vodka (or use gin)
juice of 1 lemon
1 English cucumber – you’ll need 1 ounce cucumber juice for the cocktail (see technique below), plus 1 strip for garnish
Peel 1 strip of cucumber to garnish the cocktail (if desired). Using a Microplane, grate 2-3 inches of the cucumber, skin and all, into a bowl. Squeeze the grated cucumber (with your clean hands) over a glass, and you’ll get at least a couple ounces of vibrant green cucumber juice.
Fill a cocktail shaker with ice, and add the sake, vodka, lemon juice and cucumber juice. Shake vigorously. Strain into your garnished martini glass.
We Give the Green light to our next Global Supper Club: Persian New Year and the 1001 Nights. Sign up for West LA here!
Green Party! Please, make this soup. It might sound a little strange (maybe stranger when you read the recipe), but make it! You’ll be so glad you did.
4 tablespoons olive oil
3 small red onions, finely chopped
4 chopped serranos, finely chopped (reserving a bit for garnish)
4 garlic, chopped
1 tablespoon toasted and ground coriander
1 cup quinoa
6 cups chicken stock
1 large bunch cilantro, chopped (reserving a few sprigs for garnish)
3 limes, juice of
1 avocado, sliced or chopped small (your choice!)
Try this hearty, protein-rich soup that is sure to tickle and satisfy!
Heat the oil and over low heat saute the onions, garlic and some serrano chili. Sauté until soft, about three minutes. Add the ground coriander, stir, inhale the gorgeousness, and then add the quinoa. Stir and toast quinoa for a bit. Cover with chicken stock and cook until the quinoa is tender. It will absorb a lot of broth, so plan on adding more broth or water to get the consistency you like. Taste. Play with salt, lime, and serrano until the balance is bright and just perfect for you. Add the avocado and cilantro and enjoy this lovely, healthy soup!