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Demystifying Asian
Culture through Cuisine





NuCulinary News
Asian Flavors
September 9, 2013
Table of Contents
Ode to the Dessert Dash--Olive Oil Cake

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9/22 The Art of Sushi

 

9/23 Artisan Bread: Ciabatta

 

9/29 Herbal Vinegars

 

9/30 Paella Party!

 

10/1 Open House

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Basic Sushi Kit

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Happy Hour at the Foundry!

Save the Date-October 1

4:00-7:00 pm

Join Professional Chefs at Seattle's Newest Teaching Kitchen

and Explore a World of Flavors

 

Seattle, WA - September 11, 2013. NuCulinary and Pastry Craft are pleased to introduce cooking classes at The Foundry, Herban Feast Catering's newest event location in SODO. In this beautiful kitchen, students learn cooking and baking techniques taught by professional chefs in a completely outfitted professional kitchen.

 

Classes start September 22, 2013 and range from Knife Skills to Artisan Bread, Asian cooking to French pastry. Most classes are hands-on with a few demonstration classes to choose from. Up to 16 students will gather to cook and bake, learning basic and advanced cooking techniques that can be replicated in home kitchens.

 

Join NuCulinary and Pastry Craft for Happy Hour on October 1, 2013, 4-7 pm at The Foundry Brake Room. See the teaching kitchen and celebrate upcoming fall classes. Guests will also have the opportunity to tour The Foundry's event space. The Foundry is located at 4130 1st Avenue South, Seattle, WA 98134 (next to the Daniel Smith Art Store under the 1st Avenue overpass, just one block south of the West Seattle Bridge). Free parking is available.

 

RSVP for Happy Hour at NuCulinary's Class Calendar.

 

NuCulinary provides culinary knowledge, food traditions, and culture to novice and accomplished cooks to bring them to new levels of pleasure in the kitchen. Classes are conducted in a professional kitchen by professional chefs and are dedicated to building a community of eaters and cooks who join NuCulinary at the table. Naomi Kakiuchi, RD, CD, CCP President of NuCulinary designs classes for busy home cooks, as well as serious gourmets in the art of Asian cooking. Best known for her classes at Uwajimaya and various cooking schools, Naomi has brought greater understanding of unique ingredients and cooking techniques to her students.

 

Chef instructor Toby Kim (formerly of The Herb Farm and Poppy) provides professional instruction for novice or gourmet cooks alike with fun stories and cooking techniques to help organize and save time and money in the kitchen while mastering their passion for delicious meals.

                       

Pastry Craft encourages a friendly and open environment so that students feel comfortable asking questions, being creative, and even making mistakes.

 

Pastry chef Laurie Pfalzer (formerly of Salish Lodge and Spa and King Arthur Flour Company) demystifies great pastry, bread and confections, making it approachable and attainable by the home cook. Chef Laurie invites lively discussions with students about baking and pastry technique, and she is passionate about teaching not only the "how," but the "why" of baking and pastry.

 

The Foundry is Herban Feast Catering's newest event venue. The Foundry's large professional kitchen is the ideal location for students to hone their cooking and baking skills, whether experienced or novice. The Foundry is the perfect place to host business events and company off-sites, weddings and wedding receptions, galas, and private parties


View our class calendar and sign up now as we limit our classes to provide a wonderful experience for you.

 

Building Community through Cuisine,

Naomi

Naomi Kakiuchi, RD, CD, CCP

 

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null My Dessert Dash Cake

 

This month I am providing two "dessert dash" items for two different auctions a week apart. I know this isn't Asian, as a matter of fact, it is very Italian from one of my favorite chefs Mauro Golmarvi of Assaggio Ristorante

when he taught some classes for NuCulinary.

 

I really want to share it with you. It is easy, it can be used for dessert and then you get to savor it with your coffee the next morning, that is if you have any left over. When I make it for myself, I just dust it with powdered sugar and fresh orange slices but for a dessert dash, I dress it up a little with some homemade candied orange peel and then dip a few in dark chocolate for good measure. 

 

The only thing is to make sure you butter and flour the pan. I also put a piece of parchment on the bottom to make sure it comes out. Last week, I was on the phone while baking and just buttered the pan. Do you think it was a bit subconscious? I had a big jagged piece of the middle fall out with the edges still bordering in the pan which Wayne and I got to eat. I did bake another for the  D-dash luckily I had the time..... 

 

 

Torta Di Capezzana (Orange Olive Oil Cake)                     

 Serves 12

  

3 eggs

2� cups sugar

1� cup extra-virgin olive oil

1� cup milk

Zest of 3 oranges

2 cup flour

� teaspoon baking powder

� teaspoon baking soda

Pinch of salt

Confectioner's sugar

 

Preheat oven to 350◦. Butter and flour a 12-inch cake pan.

In large bowl, whisk eggs and sugar together. Add olive oil, milk and orange zest. In another bowl, mix together dry ingredients. Add to egg mixture, stirring just until blended. DO NOT OVERMIX. Pour batter into pan.

Bake until toothpick inserted into the center comes out clean, 50-55 minutes. Cool and invert onto a serving plate.

Dust with confectioner's sugar and cut into 12 slices. Garnish servings with fresh orange slices.

  

For worthy dessert dashes:

Candied Orange

Adapted from Food Network Kitchens

Makes about 2 cups peel

3 thick-skinned Valencia or navel oranges

2 1/4 cups sugar, plus extra for rolling

3/4 cups water

 

Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about 1/4-inch wide.

 

Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat to blanch the peels. Pour off the water, add fresh cold water and repeat 2 more times to mellow the bitterness. Drain.

 

Whisk the sugar with water, bring to a simmer and cook for 8 to 9 minutes. Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.

 

Cook's Note: One way to use orange peels is to stuff a dried date with a piece of orange peel and almond, then dip the entire thing into dark chocolate.