I read a great review of Hipcooks on Lisa's Blog last September, just in time to buy a gift certificate for a cooking class for Steve's birthday.
We finally got around to using it last night for their Healthy Fresh and Zingy 3 class. I was a little disappointed that out of all the classes, he chose this one. I would have gravitated more towards the Greek or Moroccan or Thai One On class, but I was in for a treat.
On the menu was
- Veggie spring rolls
- Wild salmon stuffed with oyster mushrooms
- Warm salad of roasted asparagus, new potatoes and pine nuts
- Very Berry Souffle
When we arrived, we donned our aprons...
...and then got straight to our knife handling skills part of the class. Steve was excited for me to partake in this, since my go-to knife for chopping vegetables is our bread knife. It cuts and dices them so nice and fine and I've been convinced that our other knives don't do as good of a job.
that once the knives were put away, the wine would come out! I know, I know...but it feels kind of weird to be cooking without enjoying a sip of wine while puttering around in the kitchen. Besides, it's a nice social lubricant for 13 strangers :-)
We enjoyed our spring rolls early on but then spent quite a bit of time doing more prep work and cooking before sitting down to dinner and more drinks. It took 13 of us hipcooks and 3 hours, but we got the job done...and did it well. I had never cooked with rice paper before but we used it on the spring rolls and also on the salmon! After we stuffed the salmon with our incredibly delicious mushroom mixture, we wrapped each piece in rice paper for cooking. It gave the salmon a nice crunchy texture all over that was so divine! The potato "salad" was DIVINE! Divine, I say! The berry souffle?
I am now one Hip Cook!
What Fun! I'll be back for more of their classes, for sure!