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Greetings!
Happy New Year!
To usher in the new year I've given the NuCulinary website a bit of a polish. I've updated old information and streamlined things so it should be easier to read. Give it a look and let me know what you think.
I'm excited about my new partnership with Bella Kitchen Essentials - a beautiful full service kitchen and cookware store in Gig Harbor that's now offering cooking classes. My 6-week basics of cooking series starts January 19th, and time is of the essence because there's only 5 sports left!
Be sure to pick up a copy of this month's Ibuki Magazine (it's free!) and learn all about yoshoku - western foods adapted into Japanese cuisine. It's sort of like the opposite of the west's idea of Asian fusion, except that Japan has been doing it for over 100 years. Especially useful are tips on finding sweets at Seattle's Japanese bakeries.
In addition, this issue of Ibuki has a great story about The Culinary Institute of America's Worlds of Flavor conference which I attended. It was an amazing first time conference of Japanese Michelin Star Chefs teaching all of us about the intricate art of Japanese cuisine. I am looking forward to sharing what I have learned in the near future.
Building Community through Cuisine,
Naomi
Naomi Kakiuchi, RD, CD, CCP
P.S. Find Ibuki Magazine at all Uwajimaya stores. |
 Basics of Cooking Classes in Gig Harbor
| |  This hands on series is
designed for both the novice cook who is just learning to cook as well as the established cook who is looking to streamline and structure their cooking for enjoyment in the kitchen.
We will focus on cooking techniques that are a part of our contemporary lifestyle: fast, healthy, fresh and delicious.
Menus will emphasize seasonal whole foods which allows for maximizing the weekly food budget and nutrition. Everyday meals and dressing up foods for entertaining at home are highlighted.
Week 1: Knife Skills and Cutting Tools
Week 2: Roasting, Braising, Salad Dressings, and Emulsions
Week 3: Sauteing, Frying, Using Grains, and Menu Planning
Week 4: Sauces and Stock Making
Week 5: Seafood, Using Beans, and Curries
Week 6: Desserts and Finishes
More details and menus can be found on Bella's calendar.
When: 6 Wednesdays starting January 19th
Time: 6:00 pm
Where: 4793 Point Fosdick Dr. NW, Suite 200, Gig Harbor
Instructor: Naomi Kakiuchi
Price: $70 for one class or $355 for the series
Registration: Call Bella Kitchen Essentials at 253-514-6924 to sign up.
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| Panang Curry Chicken with Asian Pears | | Using Store Bought Curry Pastes
In my classes I teach how to make a curry paste from scratch, but I know from personal experience that grinding and mixing 10 or more spices for a weeknight dinner isn't always on the agenda. 
Fortunately there are some great prepared curry pastes to be found at your grocery store. I particularly like the Mae Ploy brand pastes from Thailand. They are kitchen friendly, flavorful, versatile, easy to use, and inexpensive.
Here's a recipe that's quick and easy and gives you a chance to try Panang curry, which is a little milder than other Thai curries. I also love the use of Asian pears because it adds a rich sweetness.
Panang Curry Chicken with Asian Pears
8 servings
- 3 tablespoons vegetable oil
- 3 tablespoons Panang curry paste
- 2 - 2 ˝ pounds chicken, well rinsed, patted dry and quartered
- 1 tablespoon unsalted butter
- 2 Asian pears or Golden Delicious apples, cored, peeled and sliced
- 2 cups coconut milk, hold back 2 tablespoons for garnish
- 2 tablespoons brown sugar or palm sugar
- 2 tablespoons fish sauce
- Zest of one lime
- 2 fresh red chilies, thinly sliced
- Sprig of basil, finely chopped
Curry Condiments
- 1 cup fruit chutney
- 1 cup peanuts
- 1 cup dried currants
- 1 cup coconut
1. Sprinkle chicken with salt and pepper
2. Heat oil in large skillet or wok. Add curry paste and sauté for about 5 minutes. Add chicken and stirfry until juices run clear, about 5-8 minutes.
3. Meanwhile, in a small sauté pan, melt butter and sauté pears or apples over medium heat for 3 minutes.
4. Add coconut milk to the chicken mixture. Bring mixture to a boil. Reduce heat to simmer, add sugar, fish sauce, fruit and lime zest.
5. Garnish with lime zest, sliced red chiles and finely chopped basil. Pass dishes of chutney, peanuts, currants, and coconut. |
Community Calendar
| | FREE Otoso Tasting at Sake Nomi
Saturday and Sunday, January 8 - 9
76 S. Washington Street, Seattle
Otoso is saké to which a variety of herbs (including cinnamon, rhubarb, and Japanese pepper, sanshou) has been added. Drinking otoso at the beginning of the year is said to provide good health and invite peace into one's household throughout the year.
Sake Nomi will be pouring complimentary tastes of otoso throughout the weekend, so if you have a chance, please stop by and try a bit.
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| Food Tours for 2011 |
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Join Robert and Morrison in 2011
Cookbook author Robert Carmack, and textile designer Morrison Polkinghorne, steer you off the beaten path to discover Southeast Asia's culture through its foods.
Food market tours and cooking classes introduce you to a delicious world of new flavors. Add great meals, terrific hotels, and you have a winning recipe.
- Yunnan, Southeast China - Trips in February and March
- Isan, Northeast Thailand - Trips in June
- Burma/Myanmar - November
More information at www.asianfoodtours.com |
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