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Celebrating 10 Years!
Asian Home Cooking
Issue XII: September 1, 2009 |
Dear
Seattle and Bellevue Classes now available!
Special 10th Anniversary Pricing and Coupons, read on...
We are proud to begin our 11th year of bringing culinary education to the Greater Seattle area. I have to say, it has flown by and I have really enjoyed meeting all our students. It is with appreciation and gratitude that I salute those who have come to cook with us and for our business partners who have opened their kitchens so that we could bring NuCulinary classes to you.
Many thanks to Uwajimaya, West Seattle Thriftway, Nisei Veterans Committee Clubhouse, JF Henry, Sur La Table, Bayview Cooking School, Pacific Culinary Studio, J. Matheson Kitchen and Gourmet, Dish-It-Up, Third Place Books, The Bellevue Club, and Larry's Markets. Our corporate team building events have enjoyed the facilities at Starry Nights Catering; Albert Lee Appliance, Herban Feast Catering and The Vineyard Table.
We are proud to forward the traditions of Asian cooking and a couple years ago, I branched to a new adventure of producing instructional DVD's for home cooks. With my Mom as co-star, we produced The Art of Sushi Basic Rolls. To complete our series, I then went on to produce two more DVDs with Hajime Sato, friend and sushi chef extraordinaire. It is an amazing experience to see our sales of our DVD trio each week being sent to points on the globe as far as Brazil, Russia; Finland, Peru and as close to home as my neighbors. We just had a large order for a food service company who provides sushi in their university food service operaton and they are using our sushi DVD to train their staff for the sushi station. Mom and I are very proud we could help. Our site is TheArtofSushiDVD.com to purchase your copy for yourself or a gift.
It takes many many people to make a successful school and for all those "chef assistants" and "chef instructors" that have helped greet our students, wash a dish, copy recipes and schlep pots and pans around to all of our teaching "kitchens" I thank you.
My steady and best "soux chef" has been my Mom, Matsue Watanabe. She has been along side me from the first class at JF Henry to now and with my father, Sam and other family members, have helped me execute our classes these last 10 years. I know that many of you look forward to seeing her each week and from my first classes at JF Henry to now, she has provided great support and unselfish service that I am unable to repay.
Then there is the man behind this woman who adds comic relief and real life reality to my world. My thanks to Wayne Lim and his constant love and support and critical taste buds (he doesn't hold back, believe me)! I don't know how many times he has helped me load and unload "stuff" but believe me, it is alot. He also provides rich business advice, even if I don't always act on it.
To be honest, our business has been greatly affected by the change in economies and job changes. We are offering good incentives for each of you so that we can contiinue our vision. We do need to fill our classes to capacity and we hope that we can make a difference in how you cook and eat.
We want to help you invest in your own talents and creativity by providing the know-how so that you can save money and time in the kitchen. Our goal is to offer to you what you want, to deliver it how you want it and at a price point that matches the value and allows us to stay in business. I look to fall with optimism as our summer quarter business was only 30% of our norm. I hope that if you enjoy what we provide, you will return and bring some friends with you when you come. If you have the intention to take a class with us, please do not delay, we are offering some great anniversary deals today (see coupon below for the code when you checkout). Our CLASS CALENDAR awaits you.
Cheers to your health, your spirit and to the deep and wide traditions that make our food community what it is. Thank you for the little and big things you do each day that nourishes yourself, your family and this community. I look forward to a fall of rich colors, and the spice of Asian cuisine.
I will meet you at the fire,
Naomi Kakiuchi
President
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Free Tomato Tasting & Demos on Canning |
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Upcoming events:
Free Canning Demo Thursday, September 3, 4PM at the Lake City Farmers Market. See our calendar for free events
Free Tomato Tasting at the West Seattle Farmers Market, Sunday, September 6 from 11AM |
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Easy Preserving--peaches, blueberries and pickles |
 Peaches:
Blueberries: I freeze my blueberries IQF style. That is Individually Quick Frozen. Just wash, dry and take out the stems. Lay out on a cookie sheet in single layers. Freeze and then once frozen put in a freezer plastic bag to save space. Great in smoothies, out of the bag frozen and when I bake with it, coffee cake, muffins etc. I use it straight out of the freezer. It affects the baking time slightly.
Refrigerator pickles: These are ready in 24 hours after you jar them. We just did a batch in our kids camp at the Bellevue Club last week. Recipe below:
2 Lbs. Kirby cucumbers sliced 1/2 inch thick on diagonal (about 8 cups)
1 Medium sweet onion, sliced 1/4 inch thick
2 celery stalks, sliced 1/2 inch thick on the diagonal
2 carrots, sliced 1/2 inch thick on the diagonal
1 ½ teaspoons coarse salt
2 cups sugar or natural sweetener
1 cup cider vinegar
1 teaspoon each celery seed and mustard seed
1. In a colander set over a medium bowl, toss cucumbers, onion and celery with 1 1/2 teaspoons of salt. Set aside to drain for 30 minutes. In a small bowl, combine sugar, vinegar, celery seed, and mustard seed. Stir until sugar is dissolved.
2. Divide the cucumber mixture among clean jars or airtight containers, and pour vinegar mixture over. Refrigerate at least 8 hours or up to 2 weeks. | |
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