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Celebrating 10 Years!
Asian Home Cooking
Issue XXII: December 9, 2009 |
Dear ,
NuCulinary 2010 Cooking Class Schedule posted, sign up today for best selection
Our students are curious, interested in culture and cuisine and want to make meals faster, better and more delicious. See our 2010 calendar for knife skills with Toby Kim, Dim Sum, Sushi and Chinese New Year, Hand-made Chocolate Truffle Making and guest chefs Sam Ung and Hajime Sato are back to entertain and broaden your horizons. Feed your sense of adventure and register today.
Solve your dinner dilemma--Soup--Easy,
Vegetarian and a Crowd Pleaser
Our third in the series of solving your dinner dilemma includes a great entree soup complete with some crunchy croutons to top it off. In a recent team building with the Executive Women Golf Association board, this soup was the center of the plate with some fun salads on the side. Then I had enough left over to feed my extended family Sunday supper. My 5 and 8 year old nieces thought it was delicious and they had fun making the beans and potato chunks disappear as they floated amongst the two greens. The only food fight was for the parmesano reggiano cheese rind that I threw in for good flavor. See our recipe below.
Make your gift giving Green, Sustainable and Oishi (Delicious)!
Gift certificates the NuCulinary way is instant gratification at its best.You do not need to know their schedule, they decide which class and which location. All you need is your email and credit card and you can finish your shopping in 10 minutes but give a gift that lasts through the year. You may choose your own $$ amount or a multiple class amount. The extra $$ stay in their account until they use it. Happy giving!
In the spirit of it all,
Naomi Kakiuchi, RD, CD, CCP President |
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Featured Class: O-Shogatsu
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The Traditional Japanese New Year Class
O-Shogatsu
Wednesday, December 16, Bellevue Uwajimaya
Celebrate
the Japanese New Year with tasty, time-honored recipes that represent
good luck, good health and prosperity. This special meal is steeped in
traditional foods and ancient lore. And it's not just for holidays. You
can make these fast and healthy dishes part of any dinner.
Ozoni Soup with Mochi
Shrimp Tempura
Sushi Hand-rolls
Kimpira Gobo (Stir-fry Burdock Root with Sweet Carrots)
O-Nishime (Dressed and Simmered Vegetables)
Namasu (Daikon-Carrot Pickled Salad)
Kombu Maki (Rolled Seasoned Kelp) We only have 6 spaces left, prompt registration is suggested.
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Solving the Dinner Dilemma 3: Kale, White Bean Soup |
 Kale, White Bean and Savoy Cabbage Soup Serves 8-10 1 can (15 ounces) cannellini beans or other white beans 8 cups water, hot 1 tablespoon salt 1 tablespoon olive oil 1 pound diced russet potato (3 ½ cups) 1 ½ cups diced onion 1 ½ cups thinly sliced leek (about 1 large) 8 cups thinly sliced kale (about 1 bunch) 1 ½ pounds chopped Savoy cabbage (4 cups) ¼ cup chopped fresh parsley ½ teaspoon black pepper 1 large garlic clove, minced Garlic toast: 8 slices Italian bread cut diagonally 1 garlic clove, halved 1 ounce grated fresh Parmigiana Reggiano cheese (1/4 cup) + more for bread Heat olive oil in a stockpot over medium-low heat. Add potato, onion and leek and cook 5-7 minutes. Stir in 1 teaspoon salt, kale, cabbage, chopped parsley, pepper and garlic. Cover and reduce heat for 10 minutes. Add beans with juice and hot water cook 10 minutes. Prepare broiler. For garlic toast, broil bread 2 minutes on each side until toasted. Rub with garlic halves.To serve, ladle soup into bowl; top with garlic toast and sprinkle with cheese.
(I often with melt a little cheese on my toast and then also put some cheese in my soup). If you don't use the cheese, you will need to salt heavier as the cheese adds savory and saltiness to the dish.)
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Naomi's Top 10 "Timely" Gift List
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I guess it is time to assess how we would like to give to our relatives, siblings, friends and clients, bosses and other partners in our lives. How do we give this year or any year? How do we share ourselves with them? For what I can tell, the giving is really for ourselves. We feel good about ourselves when we give to others and the most precious gifts don't need money but are in my humble opinion actually more precious than the dollar. It is really nice to have a season of giving, where we get intentional about how we give to each other. Perhaps it is simply a more cheerful greeting or knowledgement. All that said, I actually love the bustle of the season, the lights are neat and well, it is a nice change. It is really the only time I like to shop...I am not a shopper by nature. Yesterday at the Women's Business Exchange breakfast, when we were networking what we all needed, my designer Katie Dolejsi said she needed "Time", not more clients, more money or more stuff. So I was thinking, what would I want and how would it look. What does your gift list look like? Here is mine for this moment: - Time to talk, really talk to my family, nieces and friends about their dreams, aspirations and what they are grateful for.
- Time for those quiet moments to light a candle, read an inspirational phrase and perhaps even journal...
- Time to let my business grow, really grow organically and intentionally, with ideal clients, enlightened staff and achieving our mission with joy.
- Time for peace.
- Time for tolerance of ourselves and then for others
- Time to grow up and be all that we can be and know you already are.
- Time for gardening, sharing the cycle of life and renewal in all seasons.
- Time to learn about my roots, my parents and their experiences and reflect on my learnings.
- Time for self acceptance just as I am and in turn accept others and love us both.
- Time to let it all go, for time is an illusion.
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O-Shogatsu: An Auspicious New Year's Feast
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O-Shogatsu: An Auspicious New Year's Feast
By Ellen Bhang
We all love auspicious beginnings. O-Shogatsu, the Japanese New Year,
provides the perfect occasion to wish family and friends longevity, good health,
and prosperity. What better way to ring in the New Year than with the
traditional foods known as osechi ryori? Click here to learn the
background and significance of soul-satisfying ozoni, sweet-savory tatsukuri,
and glistening kuromame...
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| Gift Giving 101: Sushi Mastery Kits and DVD's
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Find out more about our Sushi Companion Kits and The Art of Sushi DVD's at The Art of Sushi DVD.com.
Save 10% for your purchases through December 27th. Use coupon code MySushi10 in your shopping cart to receive your discount.
Sushi kit photo by Keith Wood, www.keithwood.com
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