March/April 07 Newsletter

Bringing the Culinary Classroom Into the Comfort of Your Home

March/April 2007

New Things For March

Hello Friends!

Check out the new stuff on the website.

* Information Page for Parties and Demonstrations
* Testimonials
* New Photos

I want to take a moment to thank Jacqui for letting me be involved in her birthday celebration last month. I enjoyed making the beautiful desserts for her and her friends. I would also like to thank her for her kind words and the card that she sent to me. I look forward to working with you again. Here is the picture of the desserts.

Also a quick thanks to Amy and the girls for a great time at her baby shower. If you want to see the photos click here. I really enjoyed teaching about the history as well as the techniques that are used when rolling the sushi.

Since we have already started talking about sushi we should continue. Originally the word "Sushi" referred to the vinigared rice that was placed under fish that was being preserved. The vinegar, salt and sugar from the fish would seap into the rice, which was initially discarded. Nowdays Sushi referrs the rice as well as the fish that is used. There are many different types of Sushi and here they are.

Traditional Roll: 2-3 oz of sushi rice flattened (leaving a 1/4-inch gap on the far side for the seam) on a 1/2 sheet of nori; fill with cucumber and roll; cut into 8 pieces

Reverse Traditional Roll (this is what I call them): 3-4 oz of sushi rice flattened on a full sheet of Nori (leaving a 1/4-inch gap on the far side for the seam; flip nori over and add desired ingredients; roll in Makisu (bamboo mat); cut into 8 pieces

Hand Roll: 1-2 oz of sushi rice placed in the middle of 1/4 sheet of nori (quarter nori into squares); to the top of the rice add your vegetables or fish and then roll like a cone.

Nagiri Sushi: this is a ball of rice with fish on top. 1 oz sushi rice; form into an oval; on the piece of fish add a dab of wasabi and then place, wasabi side down, on top of the rice

Sashimi: Slices of fish with out rice. Simply slice your fish thinly and place on a small plate. You can top with jalapenos, soy sauce, sesame oil, sesame seeds, ponzu, yuzu, sriracha, spicy mayo or vegetables.

Gunkan: 1 oz of sushi rice, two fingers wide; wrap the circumference with a strip of nori; top with vegetables, uni (sea urchin), or any type of roe.

Unagi (Seat Belt): 1 oz of sushi rice, two fingers wide; place fish on top; wrap with a thin strip of nori

Chirashi: assorted sushi placed or scattered over sushi rice in a bowl.

Next time you go get some Sushi impress all of your friends with your new found knowledge.

Enjoy

March and April Special

This Months Special is all about the host. During March and April if you host a cooking class your $50 fee will be waived*. That is right!! You did not hear (read) wrong. Book your class before the end of April and you will be free.

*All the regular rules and cancellation policy is still in effect for this special.