1 small chicken, or choose a game hen 1 bunch thyme 2 lemons, each cut in half, and in half again olive oil, for brushing segments from about 2 poached quince
Preheat your oven to 400°F (or 375°F, convection)
Remove any innards that may be inside the chicken, rinse and pat dry.
Place the chicken on your work surface, legs facing up, with the cavity open to you. Using your fingers, gently separate the skin from the flesh of the bird. Place a couple of thyme sprigs on each side. Fill the cavity with the rest of the thyme. Squeeze the lemons on the outside and inside of the bird, placing a few inside the cavity and others scattered around your baking dish. Season liberally with salt and pepper and brush with olive oil.
Pop into the oven and bake about 20 minutes. Remove the baking tray from the oven, add the poached quince slices, and move things around a bit (coating the lemon and quince in the bird juices, giving them the chance to brown and caramelize). Pop back in the oven and bake until the bird is cooked through, and things are looking delightfully browned and crispy.
Allow the birds to rest a few moments before serving. I like to pair this with saffron couscous and a bright, herb salad.
Another great use of your Poached Quince: Quince Paste, or dulce de membrillo as it is called in Spain and South America. You’ll see it on a Tapas table, served with Manchego cheese. If you’ve never tried it, you must…the pairing is excellent!
Begin by running the poached quince through a food mill.
Weigh out equal parts of quince paste to sugar, and pop in a pan on high heat, stirring all the way. It will bubble away happily, as the sugar dissolves and caramelizes. It’s ready when it is nice and thick, and a deep shade of orange.
Pop into a parchment-lined baking tray to cool. Spread it out while it is still warm, and once it cools it hardens to a sliceable jam…
…perfect for a cheese plate!
Are you inspired? or looking for more inspiration? Then come check out Viva España: ¡Tapas! at Hipcooks. It’s a blast! We’ll transport you to Sevilla as we prepare all kinds of gorgeous Spanish nibbles, full of color, texture, & flavor.
We’ll show you how you can throw the perfect Tapas party at home for all your friends. We’ll share all the make-ahead tricks so that you can have time to be the perfect host.
This is our most popular class since Tapas offers a little something for everyone.
Rwaaar! Here’s an elegant dessert that takes no time to prepare. Honestly!
You’ve already poached the quince, so all you need to do is roast in a 350°F oven until they are warmed through and the syrup has dried to a shiny glaze.
Ice Cream… go ahead and make your own, it’s fun! Or, simply sprinkle store-bought vanilla with chopped crystallized ginger and a nice boozy plop of amaretto on the top. Everyone will love it (and you!) just as much.
Ginger amaretto ice cream
4 large egg yolks 2 cups heavy cream 1 ½ cups half & half ½ cup sugar pinch of salt splash of amaretto vanilla bean paste, just a dash 1 cup crystallized ginger, chopped
Whisk together the egg yolks and sugar until well combined.
Bring the cream and half & half to a scald. Add a pinch of salt and a splash of vanilla bean paste.
Whisk the hot cream mixture into the eggs and sugar. Return to the pot and cook slowly until the mixture is just thickened and the custard coats the back of your spoon. Add a splash of amaretto to taste and cool the custard over an ice bath.
Once the mixture is cool, process in your ice cream maker. During the last few minutes of churning, add in chopped ginger so it stays nicely suspended in the ice cream. Cover and freeze until firm, or plop right away on those lovely warm roast quince.
Hark, the Hipcooks angels sing: Happy 12th day of Hipcooks, everyone!
Here’s a holiday table topper to crown the meal. A quince and frangipani tart, served in solitary splendor, is a showstopper of a dessert. I hope you have some poached quince left…are those beauties still sitting on the mantle, or have you been a busy Hipcook?
There are a lot of steps to preparing this dessert — the good news is that you can space it out if you need to. Make the sweet pastry case one day, the frangipani on another, and the rest is child’s play.
So, first, make the sweet pastry tart shell. Here’s our method. (coming soon) Then, remove the core from each quince segment, and pat dry (since they’ve been stored in their poaching liquid in the fridge, they’ll be wet.)
Next, prepare the frangipani. You can store it and assemble the tart on another day, or go straight to the assembly.
Plop the frangipani in the pastry case and artfully arrange the quince on top.
I grabbed some of the cloves, cinnamon and star anise from the poaching liquid to adorn the tart. Into the oven it goes!
A dusting of powdered sugar is all you need for a gorgeous presentation.
We hope you enjoyed this season’s 12 Days of Hipcooks! We wish you joyous & happy holidays.
A cocktail and an empanada make for the perfect snack next to the Christmas tree — invite some friends to join you! The best part…you’ve made these in advance.
Just walk to your freezer, pop these cuties on a tray, and bake until golden.
Makes 12 empanadas
2 tablespoons olive oil 1 onion, cut into thin slivers 2 garlic cloves, slivered 1 large or 2 small red peppers, like pimento, cut into thin slivers 2 heaping cups shredded leftover turkey — go for white & dark meat ½ cup of white wine (reserving the rest for yourself) 1 tablespoon cumin, freshly toasted and ground 1 cup of your favorite cheese, coarsely grated or cubed (we used a soft gouda, but Emmental, gruyère, mozzarella are all nice options) 12 empanada wrappers – look for La Saltena brand, para horno (oven)
At this point, you can pop the filling in the fridge and assemble the empanadas another day (it will keep for at least a few days), or go straight to assembly.
Fill the empanadas: Place an empanada wrapper in the palm your hand and add a heaping spoonful of the filling.
Make a cup with your hand, and pinch the empanada wrapper shut so that it completely encompasses the filling. Seal the empanada with a series of “twist and pinch” moves, or use a fork to embellish.
Place all the empanada-cuties on a tray, prick each with a fork, and pop into the freezer. Once completely frozen, you can throw all the empanadas in a freezer bag for longer-term freezer storage.
When you’re ready to dine, pre-heat your oven to 425°F.
Place all the empanadas on a parchment-lined baking tray, being careful not to crowd them too closely. Bake until golden.
December dumplings are to die for! Cute, delicious, and easy as 1:2:3
So, all you clever dumplings with Thanksgiving leftovers out there…Bring us your:
Turkey Meat Pan Drippings! Mashed potatoes Cranberry Sauce
and all you’ll need to buy is 1 pack of dumpling wrappers, sold at any grocery store
Many hands make quick-work for these cuties. Mom, Dad, Auntie, Brother…everyone can sit around the table, chat, laugh, & create!
Here’s how it’s done:
Grab a dumpling wrapper, and moisten the edge with a bit of water.
Choose your weapon — erm, filling! Here I choose some pan drippings AND turkey meat. (See the note on pan drippings below.)
Pinch and fan-fold to seal the deal.
Once you have a nice assortment of these, place on a tray and freeze. Once frozen, they can get transferred to a freezer-bag, and rest peacefully until you are ready to enjoy them. They go right from freezer to steamer.
My friend Vicky enjoys dumplings on Dec 31st. She says they bring luck for the New Year!
Notare bene: Pan-dripping dumplings. They’re a must-try. Save your pan drippings and pop into a silicone ice-cube tray. Once they chill, the squares will firm up enough to handle. As this dumpling cooks, the drippings liquefy. It’s a rich dumpling that truly melts in the mouth. Yum!
Adorn your holiday table with this wonderful Moroccan savory pie. It’s as elegant as it is scrumptious. Layers of flaky pastry contain a meat filling, scented with cinnamon and sweetened with dates. Little do they know that you made it with Thanksgiving leftovers.
What’s so nice about this dish is that you can assemble the whole thing on Thanksgiving weekend, pop it in the freezer and forget about it until the end-of-year holidays. Then, when you’re in the throes of family, friends and holiday madness, all you have to do is pop it in the oven, open some wine, and have a wonderful meal.
After Turkey Day, pick your bird clean. By hand is the best way to do this, shredding the meat with your fingers as you go. Many hands make quick work! Once the bird is bare, simmer the carcass for a stock that you’ll use in this recipe. Any extra is great for soup, risotto, and more.
Begin by sautéing the onions and garlic. Use butter, or if you have it, pan drippings from the Thanksgiving turkey.
Once you add the cinnamon sticks, the room will start smelling delicious.
Add dried fruit and some of the turkey stock. Allow this to reduce, and then add the turkey meat.
To finish, remove the heat and stir in the toasted pine nuts and parsley.
Feel free to make the dish in stages. You can always pop the finished filling in the fridge, and assemble the b’stilla later.
Assembly time: Brush the phyllo with butter and layer, layer, layer. The more you do, the flakier your pie! As you put each piece of phyllo on the tart pan, allow the sheets to hang beyond the edges of the tart pan (you’ll tuck them in later.) Work concentrically — keep rotating the pan so the phyllo hangs over at different intervals. You want this to happen so that when you add the meat filling, it will be nicely nestled.
Once all about 10 or so sheets are on the tart pan, press down along the inside edge of the tin.
Add the filling, and then tuck in the hanging phyllo sheets.
Add some more butter-brushed layers of phyllo on the top of the pie, trim, and tuck.
Brush your finished masterpiece liberally with butter. Wrap as well as possible in plastic wrap, and pop this into your freezer.
On the big night, preheat your oven to 375°F.
Remove the b’stilla from the freezer, unwrap and toss in the oven. (There’s no need to thaw.) A dusting of powdered sugar is all the effort you’ll need for a gorgeous & flaky, sweet & savory pie.
1 stick butter (1 pat is for cooking, the rest is for brushing) 1 large or 2 small onions, cut into thin moons 2 cloves garlic, slivered3 cinnamon sticks (or use ground cinnamon for a just as effective but less sexy process) 1 teaspoon freshly toasted and ground allspice berries, or use ground 1 cup turkey stock (use chicken stock if you need to) 1 handful raisins/ chopped dates / sliced apricots, or a combination of all three 3 heaping cups (leftover!) shredded turkey — make sure you have enough dark meat in the mix 1 cup pine nuts, freshly toasted 1 handful chopped parsley ½ package phyllo dough
you’ll also need a tart pan with a removable base, and a pastry brush
Prepare the filling: Heat tablespoon of butter in a saute pan, add the onions & garlic, and cook gently until the onions are translucent. Add the cinnamon sticks and allspice, allowing the flavor to impart. Add the stock, and then the dried fruit. Next, stir in the shredded turkey meat. Season with a few turns of the pepper mill and plenty of salt (at least 1 teaspoon, since the only salt in the finished product comes from the filling.)
When most of the stock has been absorbed or evaporated, remove the pan from the heat and stir in the pine nuts, and parsley. Add a pinch of salt and a few grinds of black pepper. Allow the filling to cool.
Assemble the b’stilla: Melt the remainder of the butter and keep handy. Unroll the phyllo dough, and cut, using the tart pan as a guide for how large a square of pastry to use. Wrap the remaining dough in plastic wrap and pop back in the freezer for another use. Next, brush one sheet of phyllo with butter and place atop the tart pan — the edges should spill over beyond the pan. Repeat the process with at least 9 more sheets of phyllo. Work concentrically — keep rotating the tart pan so the phyllo hangs over at different intervals. You want this to happen so that once you add the meat filling, it will be nicely nestled.
Once all about 10 or so sheets are on the tart pan, press down along the inside edge of the tin. Add the filling, and then fold over the over-hanging phyllo sheets. Continue adding about 5 more sheets of pastry to the top of the b’stilla, then trim those sheets with a scissor, and tuck in the edges. Brush the top with melted butter.
Voila! This beauty is ready to freeze. Before popping it in the freezer for an extended time, make sure to wrap it well.
When you’re ready to have a fabulous meal, preheat your oven to 375°F.
Remove the b’stilla from the freezer, unwrap and toss in the oven. (There’s no need to thaw.) Bake about 45 minutes, until the top is golden and flakey. Allow it to cool for a few beats. Remove from the pan, sprinkle with powdered sugar and serve.
Here’s a crisp wintery salad that is the perfect accompaniment to the Zweibelkuchen recipe. What we like best about radicchio, besides its color and its great bitter flavor is that it keeps really well in the fridge. Just plop in an ice bath to refresh, and it’s good as new. This salad is adorned with buttery green olives, salty parmesan cheese, and crunchy garlicky breadcrumbs to elevate it to out-of-this world!
1 head radicchio, rinsed, dried and torn into pretty chunks ¼ cup olive oil juice of ½ a lemon 1 teaspoon Dijon mustard ¾ cup freshly grated Parmesan cheese 1 handful of green olives, hand-torn 1 clove garlic 1 pat of butter ½ cup panko
Make the salad dressing by either whizzing in the blender or whisking by hand: the oil, lemon, mustard. Dress the radicchio, scatter with all but a bit of the parmesan, and mix together until the radicchio is deliciously coated. Feel free to sample a leaf or two to make sure.
Heat the butter in a skillet until melted and, using a Microplane, quickly grate in a clove of garlic. Add the panko and stir until toasted. Once again, scatter all but a little bit over the salad and mix.
To serve: scatter the reserved breadcrumbs and cheese scattered on the plate, along with the olives.
1 stick of butter 2 ½ pounds of mild onions, sliced into thin half-moons 4 eggs 6 tablespoons flour 1 cup cream (the traditional recipe uses sour cream, but we like real cream better) 1 tablespoon caraway seeds 2 teaspoons salt ¾ cup of sliced pancetta or bacon, if desired (our version is vegetarian) 1 sheet of puff pastry
Melt the butter in a heavy-bottomed skillet and add the onions. Cover with a tightly-fitting lid and steam gently (on low heat) for 20 minutes, stirring only occasionally. Remove the pan from heat and allow to cool with the lid on.
Preheat your oven to 375°.
Roll out puff pastry thin enough to line the bottom and edges of a half-sheet pan (18 by 13 inches) or similarly-sized square pan. Mix the eggs, cream, salt, and caraway seeds. Sift in the flour and stir gently to combine. Fold in the onions and spread the mixture evenly over the puff pastry. Sprinkle with the bacon or ham (if you’re using). Bake for approximately 30 minutes, until golden.
Do you have Pizazz in the Kitchen? Are you the Host with the Most? We’re on the hunt for a Hipcooks Seattle Manager who can “stand the heat!”
A Hipcooks Studio Manager creates a busy, vibrant, successful Hipcooks Studio. Duties include:
Hosting the Hipcooks Studio: Act as the liaison between Hipcooks & clientele. Managing email/phone is a near-daily activity.
Scheduling: Set the schedule for the studio, including teaching, shop/prep days, cleaning & organization. Cost-containment is a consideration: on a slow week, a manager might assume all these responsibilities, busy times will make more use of support staff.
Teaching: Teach at least 15 classes per month (depending on the season, staff availability, etc.) Count on teaching weekday evenings, plus weekend shifts. Private classes often are scheduled weekdays.
Staff management: Supervise the PT Teachers & Shop/prep staff, support their development and ensure quality. Manage the assistant pool, schedule assistants and host assistant events.
Store Management: Store shelves are maintained, and train staff on great sales procedures. Accounting activities include inventory accounting and reconciling, cash box reconciling, gathering of receipts, submitting support staff hours for payment.
You are: Responsible, committed, self-starter, & motivated. While cooking experience is not entirely necessary, love of food and people are a must. Work hours are flexible, but this is a “lifestyle” job, for those looking to integrate their passion into their life. This job is very involved — hard-working types committed to work/life integration will achieve the most job satisfaction.
More details (including salary & benefits): email email@example.com
Monika will be at the Seattle location conduction preliminary interviews November 10 & 11, so hop to it!
After Halloween, Holiday craziness seems to rush in like a freight train. We’re not ready! Ease into that Holiday Feelin’ with this recipe that takes mere minutes, but gives you the warm fuzzies for the rest of the day.
When you slice the acorn squash horizontally (against the ridges rather than with them), you get lovely scalloped edges that are as pretty as a picture.
It’s a matter of tossing those pieces in some olive oil and salt, and roasting in a hot oven until they’re soft (about 20 minutes.) We’ll often use the toaster oven since we make these in a small batch — perfect for lunch with a salad or as a side with dinner.
A little bit of crunch (and not a lot of effort) can turn ordinary roasted squash into something more special. Heat a pat of butter in a skillet, add some chopped garlic and thyme leaves and when fragrant, toss in a handful of panko. As you stir, the panko will toast and absorb those lovely flavors. Then it’s just a matter of a flick of your hand to scatter the magic and you’re done!
Acorn Squash with Panko
serves 2, as a light lunch (with salad!) or a side dish with dinner
1 acorn squash 1 tablespoon(ish) olive oil 1 tablespoon butter 1 clove garlic, chopped a few leaves of thyme, sage, or both (reserving some for garnish) ½ cup panko
Preheat oven to 400°F
Cut the acorn squash horizontally (against the ridges rather than with them), you get lovely scalloped edges that are as pretty as a picture. Drizzle the squash with the olive oil and sprinkle salt and pepper, and roast until they’re soft (about 20 minutes.)
Heat the butter in a skillet, add the garlic and herbs. When fragrant, toss in the panko. As you stir, the panko will toast and absorb those fall flavors. Sprinkle the panko atop the plated squash, garnish with fresh herbs and enjoy.
Freak out with this fun cocktail, made blood red with a delicious hibiscus simple syrup. We love using hibiscus because its delicious sour flavor enhances the margarita (no need for limes) and is packed with Vitamin C! A lychee stuffed with an Amarena cherry, speared with a rosemary skewer makes for a creepy cocktail indeed.
Hibiscus Simple Syrup
makes 2 cups
2 cups water
2 cups sugar
½ cup dried hibiscus flowers (available at all Mexican markets, or online)
Bring the ingredients to a rolling boil, then simmer for about 5-10 minutes. Taste it. The sweetness in the cocktail comes from the simple syrup, so it should be sweet — but not too sweet! Strain the simple syrup and allow to cool completely before using. Any extra keeps in your fridge for almost forever.
makes 1 cocktail, or many!
2 parts hibiscus simple syrup (use about 2 ounces per cocktail)
3 parts Mezcal tequila (use 3 ounces per cocktail)
blueberry sea salt, for the rim of the cocktail (see here for the Hipcooks recipe)
Amarena-stuffed lychees & rosemary skewers, if desired
Prepare a rocks glass by running a lime around the rim and coating it with the blueberry salt. Fill the glass with ice — or be fancy like us and use one king cube.
Plop all the ingredients (minus the garnish) into a cocktail shaker with plenty of ice and shake, shake, shake your moneymaker. The more you shake, the yummier the drink. Using the strainer, pour the cocktail into the prepared glass. Garnish with freakiness, and enjoy.
This margarita es muy bueno, and perfect for your Halloween/Day of the Dead Celebrations. If you don’t have plans yet for Day of the Dead, be sure to join us at Hipcooks for our amazing supperclub class, complete with an altar, candles and an all-Mexican menu with a Mole to die for (bwah ha ha)!
An herbaceous and spicy simple syrup gives this margarita its kick. The herb we use is a Mexican herb called epazote. The flavor is unique — a bit like basil and cilantro combined. If you’ve had an authentic albondigas soup before, you’ll recognize it! You can find epazote fresh in Mexican markets, and they’ll always have a dried version. Both are fine to use in the simply syrup…or just use basil if that’s what you have to hand.
The purple salt rim gives this drink an extra bit of specialness…we went for sweet and salty to compliment the flavors of the margarita. Find the recipe for the salt below.
Epazote & Chile Simple Syrup
makes 2 cups
1 cup water
1 cup sugar
3 tablespoons dried epazote, or 8 leaves fresh
1 jalapeno chile pepper, halved
Bring the ingredients to a rolling boil, then simmer for about 5-10 minutes until your kitchen smells great. Strain the simple syrup and allow to cool completely before using. Any extra keeps in your fridge for almost forever.
Spicy Epazote Margarita
makes 1 cocktail, or many!
1 part freshly squeezed lime juice (use about 1 ounce per cocktail)
3 parts agave tequila (use 3 ounces per cocktail)
1 part epazote & chile simple syrup (see recipe above)
peeled cucumber, for garnish
blueberry sea salt, for garnish (see recipe below), or substitute regular salt
Prepare a rocks glass by running a lime around the rim and coating it with the blueberry salt. Or, paint a section of the glass with lime, and sprinkle with salt. (The salt will only adhere to where you have the lime.) Fill the glass with ice.
Plop all the ingredients (minus the garnish) into a cocktail shaker with plenty of ice and shake, shake, shake your moneymaker. The more you shake, the yummier the drink. Using the strainer, pour the cocktail into the prepared glass. Garnish with a rolled cucumber peel for beauty points.
Blueberry Sea Salt
1 cup coarse sea salt 1/2 cup freeze-dried blueberries Maldon Salt, to finish
In a food processor or blender, whizz the freeze-dried blueberries with the coarse salt until it turns a delightful purple. For delicious flakes, mix in some Maldon sea salt at the end. You’ll enjoy this process so much, you’ll soon be making all kinds of flavored sea salts (lemon and thyme, chile & cumin) and sharing them with your friends, as delightful little gifts in our sweet little salt cellars.
Only a 2 weeks until Halloween & Day of the Dead, so you better practice your margarita-making. Here is another version that’s creepy and so delicious!
The pizazz in this margarita comes from Amarena cherries and a dash of their syrup. Trader Joes sells these at a great price. Use a dash of the syrup to sweeten the margarita — if you like it sweet, use more. The syrup also sinks beautifully into the cocktail if you prefer to serve a stirred (not shaken) version. A cherry looks cute on the rim of the glass, or plop inside.
We love the smoky taste of Mezcal tequila in this cocktail, but you can choose another if you wish. Black salt is fun to use for contrast!
Blood-red Cherry Margarita
makes 1 cocktail, or many!
1 part freshly squeezed lime juice (use about 1 ounce per cocktail)
3 parts Mezcal tequila (use 3 ounces per cocktail) A dash of Cherry bitters (if desired)
Amarena cherry syrup, to taste (see note above)
Amarena cherry, for garnish (see note above)
Black sea salt, for garnish
Prepare a cocktail glass by running a lime around the rim and coating it with the black salt.
Plop all the ingredients (minus the garnish) into a cocktail shaker with plenty of ice and shake, shake, shake your moneymaker. The more you shake, the yummier the drink. Using the strainer, pour the cocktail into the prepared glass.