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Hipcooks Seattle
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Did you know we have classes in the Bay Area! By popular demand, we are testing out a lovely location in SF so please share the love if you've got peeps in the area! There is an awesome Tapas class coming up this month... just sayin'!

Many thanks!

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Hip Happy Newsletter for your New Year! Get all the details here,, including our recipe for easing into your bright & beautiful 2013!

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...and a partridge in a pear treeee! Here on the 12th day of the Hipcooks Holiday, our true Hipcook, Kyrsten, who curated our holiday offerings this year, gives us a true cup of good cheer! Thank you for coming along on our culinary holiday journey & Merry Merry!

GIN-ger Snap Fizz
6 oz gin
2.5 oz ginger snap simple syrup (recipe below)
juice of half a lemon
bubbly water

Combine gin, simple syrup, and lemon juice with ice in a cocktail shaker and shake it up.  Strain over ice, top with bubbly water and serve with a cinnamon stick (or be bold and garnish with a seeded chili pepper)!

Ginger Snap Simple Syrup
1 cup water
1 cup brown sugar
3 star anise pods
6 cloves
1 thumb sized nub of ginger, peeled and sliced

Bring all ingredients to a simmer in a pot over medium high heat. Leave at a low simmer for 10 minutes, then let cool with spices still in it.  Strain and store.

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On the 11th day of Holi my true Hipcook said to me... Orange Amaretto Ice Cream with Gingersnap Crumbles brought to you by SD Manager, Christina!

Ice cream is one of my favorite year-round treats. I grew up outside San Francisco (where it actually gets cold in the winter, unlike San Diego) and it didn't matter how cold it was outside, if someone said the words "ice cream" I was ready to eat some! I adapted this recipe from a ice cream cookbook I've had for years. While winter may not make you think of eating ice cream, the amaretto, orange and gingersnap flavors make this a great wintery treat. Enjoy!

Yields approximately 1 1/2 pints

1 1/2 cups whole milk
1 1/2 cups heavy whipping cream
1/3 cup, plus 1 tablespoon amaretto liqueur
Zest of half an orange (approximately 1 tablespoon)
4 egg yolks
1/2 cup sugar
Pinch of salt
1/3 cup crumbled gingersnap cookies (plus more for garnish)

In a heavy-bottomed pot, combine the whole milk, 1 cup of the cream, orange zest and amaretto. Cook over medium heat and stir occasionally until bubbles form around the edge of the pot.

Meanwhile, mix yolks, sugar, salt and the rest of the cream (1/2 cup) until the sugar has dissolved and the mixture is smooth and combined.

Slowly mix 1/2 cup of the warm milk mixture into the egg mixture, whisking until smooth then pour the egg mixture into the pot with the rest of the milk. Stir constantly over medium heat with a wooden spoon until the custard is thick enough to coat the back of the spoon and leaves a clear trail when you run your finger through it. DO NOT let the mixture boil.

Strain the custard through a fine-mesh sieve into a bowl.

Place the bowl in a larger bowl filled with ice and stir occasionally until the custard has cooled.

Once cool, cover the custard with plastic wrap making sure it touches the top of the liquid so a film does not form. Refrigerate for at least three hours, but up to 24 hours.

Pour the custard into your ice cream maker and get churning! Add crumbled gingersnaps once the mixture is the texture of whipped cream. If you'd like to add that extra kick of amaretto, you can add it at this time, too.

Once the ice cream is thick, transfer the ice cream into a freezer-safe container and freeze until firm. 

Serve plain or with additional gingersnap crumbles.

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It's DAY 10 of the 12 days of Holiday Hipcooks! Today brings a great recipe for holiday leftovers from the lovely Suzana of Hipcooks Portland.

Every year after Thanksgiving when we have lots of leftover turkey, I make some turkey enchiladas that have become a tradition and a favorite of my daughters through the years. I just made them this last week, to the delight of my youngest daughter (now 28 yrs old). This year I even made my own enchilada sauce. And like the good Hipcook that I am, I use no measuring implement, I cook from the hip, tasting it as I go, of course!

Turkey Enchilada
Leftover turkey, either shredded or cubed
Hard boiled eggs, diced
Mild green chilies (in a can)
Black olives, chopped up
Some salsa to make the filling moist
Green onions, chopped
Cilantro, chopped
Shredded cheese (whichever you prefer, jack or cheddar)
Corn or flour tortillas
Enchilada sauce (recipe below) – or you can use it canned too if you prefer, but the one made from scratch is fantastic!

Warm up tortillas wrapped in a dish cloth in 200 degrees oven to soften them up. Mix the turkey, mix in the eggs, chilies, olives, green onions, cilantro and some salsa just to make it moist. Taste it, put some salt and pepper if you would like and finally add the shredded cheese (amount is totally up to you!!). Fill the tortillas with the turkey mixture.

Put some of the enchilada sauce in the bottom of a Pyrex pan, add the enchiladas on top of it, and then cover them with more enchilada sauce.

Bake in a 350 degree oven for about 15 minutes to warm them up. Enjoy!!

Enchilada Sauce
3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt

In medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out (sometimes I like it thinner so I add more liquid or less flour). Adjust the seasonings. Serve with the enchiladas.

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On the 9th day of Christmas, my true Hipcook gave to me... Persimmon Upside Down Cake from your Happy Seattle Hipcook, Bonny :)

I was going to share something healthy and super nourishing, but figured we can save that for January :) Years ago our produce vendor's truck broke down so we had no fresh fruit delivery, and therefore no dessert... The only fruit in the house were some persimmons one of our bus boys had brought in from his tree so I snapped them up and made individual persimmon cakes - super cute and delish!  Because you always have everything you need to make upside down cake - all you need is just about any fresh fruit that walks in the door!  

Persimmon & Cranberry Upside Down Cake
4 tablespoons unsalted butter
1 cup packed light brown sugar

3 persimmons, sliced across so you can see the pretty star
1 cup cranberries
1/2 teaspoon fresh grated cinnamon

8 tablespoons unsalted butter
1 cup sugar
2 teaspoon vanilla bean paste
2 large eggs
zest of 1 organic orange
1 1/2 cups flour
2 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup milk

Melt 4 tablespoons butter in a 9-10" cast iron skillet or cake pan. Add sugar and cook, stirring, until the sugar melts and begins to caramelize. Remove from heat and allow to cool.

Toss persimmon slices and cranberries with cinnamon and arrange over the cooled caramel. The cranberries will completely break down into the cake so focus on the persimmons. Set aside.

Preheat your oven to 350F.

Beat 8 tablespoons butter with sugar until light and fluffy. Add vanilla bean paste and combine. Add eggs, one at a time, and combine well, scraping down the sides to make sure all is well incorporated and the batter is smooth.  Add orange zest.

Sift flour, baking powder and salt together. Add some of the dry ingredients and then alternate adding them with adding milk until the batter is just barely combined. As always with cakes & cookies, do not overmix!

Spread batter over arranged fruit and bake for 35-45 minutes until the cake is just set in the center and the edged just begin to brown - it should bounce back when you touch it gently with the tips of your fingers. Pull your cake from the oven, and let it rest for 15 minutes. While still warm, lay your cake plate over the skillet and, using mits as the pan will still be hot, flip over onto the plate. A little caramel my drip down the sides so be careful!

Cake is best served warm so dish it out straight from the oven as above, or keep it in the pan and reheat in a warm oven just before you're ready to serve. I love whipped cream, lushed up with vanilla bean paste and maybe a little brandy... Merry merry!

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On the 8th day of Hipcooks Holidays, LA's awesome Angela sends us a special family recipe from her childhood!

Taiwanese Sticky Rice (aka "Nuo Mi Fan" or "You Fan")

This recipe comes from my mama, who was born in China and grew up in Taiwan.  The youngest of three, my mom developed a passion for cooking early on and would host dinner parties for her parents' friends from a young age.

Though this dish has Taiwanese/Chinese roots, it has always accompanied our Thanksgiving and Christmas turkeys as the "stuffing".  You mean stuffing is supposed to be made out of crumbled bread and not sweet rice?  Nonsense!

Please enjoy as this dish comes straight from our family's dining table to yours. It's one of those dishes that will bring back memories of my childhood in an instant.  Hope you have a safe and restful holiday with the ones you love.


6 cloves garlic, minced
4 shallots, diced finely
6 dried black mushrooms (such as shitake), soaked in water overnight, sliced into small pieces
8 dried scallops, rehydrated until it shreds apart**
1/2 lb meat (chicken or pork), sliced/shredded into small stir-fry pieces
4 cups sweet rice (can be long grain or short grain), soaked in water for 2-4 hrs
1-2 cups chicken broth
3T Oyster sauce
1T soy sauce

**Mom likes to soak it in hot water for 5 min, drain, splash some Chinese cooking wine into it, and place it in a steamer until it softens and breaks apart easily.  Since dried scallops are on the expensive side, dried shrimp can be substituted.  Rehydrate these in hot water and mince finely before sauteing.

Cooking Directions:

Saute garlic and shallots in 2 T vegetable oil over medium heat. Add mushrooms and scallop.  When those begin to brown, add meat and brown.  Add oyster and soy sauces.  Remove from heat.

Drain water from sweet rice.  Preheat a soup pot (such as your le creuset) and add rice. Over medium high heat, add 1/2 c. chicken broth, and stir (risotto-style).  When the liquid absorbs, gradually add more broth slowly.  Stir continually and test rice for doneness (it should no longer be opaque and hard in the middle).  My mom estimates this part of the process taking about 15 min.

When rice is cooked through, add meat/mushroom mix. Fold into rice and saute over med heat.  Adjust seasonings to taste (more soy perhaps?).

Remove from heat, cover, and let stand for 10 min before serving.

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The 7th day of Holiday Hipcooks brings an extra special treat with a pair of recipes from Seattle's own lovely Lisa!

We always have last minute parties, people popping in, a need for treats... so we adore these holiday bites in a cinch! No-bake and oh so easy and healthy. And did I mention even your gluten-free and dairy-free friends can enjoy these too?! Aha!

Brownie Bites
Makes 3 dozen

1.5 cups nuts (mix of walnuts, almonds, and/or pecans)
1.5 cups medjool dates (pitted)
1/4 tsp salt
1 tsp vanilla bean paste (or extract)
1 T honey or agave (optional)
1 T coconut oil or butter (optional)
3/4 cup cocoa powder
1/4 cup unsweetened coconut flakes (for rolling)

Add nuts to food processor and grind. Add coconut oil/butter, vanilla
bean paste, honey and salt. Then add dates while food processor is
running. Once combined, add cocoa powder. Taste? Yummy? More cocoa?
Yum :)

Form balls and roll in coconut flakes. Chill 15 mins and serve.
Lemon Poppyseed Cookies
Makes 2 dozen

3/4 cup almond flour (any nut flour will do)
1/4 cup coconut flour
3 T melted coconut oil
1 T poppy seeds
3 T honey
1 tsp vanilla bean paste
juice from 1.5 lemons
zest from 2 lemons
pinch of salt

Mix flours together with salt. Add melted coconut oil, honey, vanilla
bean paste, lemon juice and zest. Combine well. Add poppy seeds and
salt. Taste, more lemon zest? more vanilla bean love? Go for it :)
Form balls and optionally roll them almond flour, coconut flakes or
poppy seeds. Chill for 15 mins and serve.

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Happy St. Nicolas Day - did you find gifts in your shoes this morning?

If not, here is a sweet treat to make up for that! Welcome to day six of the 12 Days of Holiday Hipcooks... Glenn's Thumbprint Cookies from the wonderful Selene of Hipcooks Los Angeles!

For me, the holidays are always about cookies. I can never get enough of them! I decided to share a holiday cookie recipe from my former preschool teacher's husband, who is a chef-turned CPA. He still bakes for fun, selling many of his cookies to Bay Area Whole Foods stores. His specialty is gluten free, but he won't share those recipes. So here's a perennially popular one:

1 cup butter
3/4 cup brown sugar
2 eggs
2 teaspoons vanilla bean paste
2 cups flour
1/2 teaspoon salt

2-3 egg whites
finely chopped pecans or walnuts
raspberry or other fruity jam
powdered sugar

For the cookies, whip butter and sugar. Mix in eggs and vanilla. Add flour and salt. Make cookies into smallish 1" balls. Beat egg whites until foamy with a fork. Dip the cookie dough balls into the whites and then into the chopped nuts. Bake at 375 F for 5 minutes. Remove from oven, put a thumbprint in each cookie, then return to oven for 8-10 more minutes. Cool. Add raspberry or other yummy jam once cookies are cooled. Top with powered sugar, preferably sifted. These cookies are a hit every time!

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On the fourth day of Christmas, my true Hipcook... well you get the idea :) Today, Candy's Glogg - oh yes. From our rockin' Portland manager Tristan.

Candy's Glogg

Though our family lineage is Russian and Polish, this Swedish drink has made its way into our holidays traditions.
Whenever we spend Christmas in a chilly state such as Oregon, Colorado or New Jersey, mom is sure to get a large pot of Glogg on the stovetop a few days before Christmas. The pot is generally large enough to last us about five days and if the pot goes makes more!

This is a pic of my family, after a few mugs of Glogg, karaoking to John Denver's "Rocky Mountain High."

For certain, this tasty, warm, spicy and sometimes "dangerous" bevvie is sure to relax any family over the holidays!!

1 thin hanky (cheese cloth works too)
zest of one orange
12 whole cloves
1/4 cup raisins
12 cinnamon sticks

1/2 c sugar
1 quart burgundy wine
1 quart port
1 quart water
1 cup vodka (or Aquavit)

Combine spices and tie up in hanky. Place in a large cooking pot with quart of water. Bring to a boil, then simmer for one hour. Add burgundy and wine, keep over low heat. If you simmer or boil all the alcohol will be gonzo and we don't want that! Finally, add the sugar and vodka and drink to your hearts content. Again, just over low heat.
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