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 Greetings!
How do I "FIX" Dinner?
If your dinner time attitude and aptitude is broken, then join us and we will fix dinner for you!
FREE CLASS on April 1, see below!
I am lucky that my partner Wayne likes to cook our everyday meals. We switch around from stir-fry, Italian, Japanese, Chinese, Thai, etc but it does take some planning (on his part) to make that happen. I tend to be the "special event" cook because I like doing special meals like holidays and entertaining. I get joy from researching and testing--and am in constant class development for you, my favorite students. Each of you impress me so much in your own knowledge and enthusiasm that it keeps me excited about bringing new cuisines to you.
That said, I am a person who often sees dinner as a daily "grind" because I always have more that I want to do than time to do it. If I am in the store, I either find too much to buy or perhaps like you--wandering the aisles for a superb idea for dinner.
If you are uninspired, feeling guilty about repetitive dishes and have sauces in your refrigerator door that hang out indefinitely, then keep reading as we have a FIX for you.
Join us at the newest sibling of Uwajimaya stores in Renton, as we launch our Everyday Asian series. The focus is convenient, kid-friendly, pocketbook easy, and fun! Class is only 1½ hours, but it's packed with lots of information with both a demonstration of an easy dinner and a Uwajimaya store tour. We made it at 6-7:30 pm because you should be thinking dinner!
I asked Toby Kim to be your Chef for these classes. He's made many a meal as Sous Chef at Poppy and The Herbfarm, but also, I believe he made some of the greatest "family meals" in town -- meals that are made for the restaurant staff before service time begins. Those one pot meals that are nourishing, delicious, and comforting. Chef Toby can teach how you too can cook this way on a daily basis, without fuss. In the end, isn't that what we all want? Something good for dinner that says home, that shows we care, and that fits into the timing and rhythm of the family.
I hear from you that you don't know what to do with the sauces and produce in the grocery store; that you've run out of ideas; and the energy to pursue good dinners. These classes are built around the pantry items that Chef Toby and I use in our own kitchens. Chef Toby will give you a tour of the store and show you where to find everything on the shelves, but we'll also have pre-assembled pantry bags, optional to purchase, for you when you get to class. Now how easy is that? And you all know, I hate to shop!
Yes, we're really excited to get these classes going, and to let you get a taste of what it's all about, we're offering the first class at no cost, zilcho, zero, (Wayne's favorite four letter word)! We know that if you come and see how it will help you that you will come back again and again. We even have a nice discount for our frequent eaters.
Please help us launch this new concept this Thursday, April 1st - it's No Fools Day at Uwajimaya Renton. Register here for your free class. We promise that your 90 minutes will take your dinner time to a new level of pleasure for you and yours.
Also don't forget our Thai Class at NVC Seattle on Tuesday, March 30 and our Indian Curries Class on March 31st at Uwajimaya Bellevue.
Building community through cuisine,
Naomi
Naomi Kakiuchi, RD, CD, CCP |
Get ready for
Spring and Summer Classes |
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Our Spring and Summer class schedule is ready to go. Take a look and see if there's one for you!
For the best selection, register today for your favorite classes. The sooner our students register, the easier it is for us to see if we want to add more sessions of a popular class, or change out a less popular one. Don't worry about forgetting your class, as the date approaches we send you an email reminder!
Click here to view a PDF of our class schedule.
See you in class! |
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Yam Makeua Yang
(Thai Eggplant Wraps)
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The Thai people do not eat salads as a separate course, instead all dishes are placed on the table at once. This recipe I use often as an appetizer, or if I take it to a party, I may layer the eggplant on top of the lettuce so that it can be served more like a side dish.
Yam Makeua Yang (Thai Eggplant Wraps)
Serves 6
Recipe from Gourmet Magazine, April 1996
Vietnamese coriander is known in Vietnam as rau ram and in Thailand as pak chi wietnam.
- 1½ pounds long narrow Asian eggplants (about 5 to 6 medium)
- ½ cup thinly sliced shallots (about 2 large), separated into rings
- ½ cup coarsely torn Vietnamese coriander leaves (or ¼ cup coarsely torn regular fresh cilantro leaves and ¼ cup chopped fresh mint leaves)
- 4 tablespoons fresh lime juice
- 3 tablespoons nam pla (fish sauce)
- 1 tablespoon sugar
- ½ to 1 small fresh red or green Thai bird chile or serrano chili, minced (wear rubber gloves).
- Bibb lettuce, separated into leaves, rinsed, and spun dry
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Preheat broiler. Cut eggplants diagonally into 1/4-inch-thick slices, discarding stem ends.
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On a lightly oiled large baking sheet arrange slices in one layer and broil 4 to 6 inches from heat until golden, about 8 minutes. Turn slices over and broil until golden, about 8 minutes. Cool eggplant slices slightly and chop coarse.
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In a bowl combine eggplant, shallots, and Vietnamese coriander (or alternative).
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In a small bowl stir together lime juice, fish sauce, sugar, and chili and pour dressing over eggplant. Toss mixture well and let stand 30 minutes to blend flavors.
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Arrange lettuce on a plate, overlapping leaves, and mound eggplant on tip. Serve eggplant with rice. Lettuce leaves can be used to pick up some salad.
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Spring Festival and
Free Chef Demos |
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This Weekend!
Join NuCulinary Chef Toby Kim and
Chef Craig Hetherington at the Farmers Market!
Saturday, March 27, 10:00 - 11:00am
Chef Craig Hettherington of TASTE Restaurant will cook fresh and seasonal. University District Farmers Market, Corner of 50th and University Way NE, in the University Heights lot
Sunday, March 28, 11:00am - noon
Our own Chef Toby Kim will demonstrate Roasted Chicken with Shallot Pan Sauce and Slivered Brussels Sprouts with Pancetta.
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No Fools Day FREE Class
at
Uwajimaya Renton April 1st! |
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Be a part of our celebration by attending our
first Everyday Asian Class with Chef Toby Kim. You deserve a break in making
dinner! Recipes, delicious food, and fun instruction is in store of you. You
must pre-register for this event. We want to know you are coming! Don't miss
this "taste" of NuCulinary!
Our Price: $FREE
List Price: $55
You must pre-register by MONDAY, March 29
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| The Globetrotting Gourmet Coming to Seattle |
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Do you have a container of Thai curry paste sitting in your refrigerator?
Do you wonder if you can make more than a coconut soup-like meal with it?
Yes, you can! Red curry paste is the most versatile in making marinades, using in a coating for foods and making your favorite coconut milk dish. Join us for class in Seattle on April 20.
We are bringing this fun and incredibly knowledgeable team, Robert Carmack and Morrison Polkinghorne, the Globetrotting Gourmets to teach you how. This is a rare opportunity to meet the GG team as they live in Australia and are constantly on the move in Asia for their food tours. You will learn more than cooking!
Check out their site and newsletters and signup for class on April 20. They are only here for that one day as they go to Portland for the International Culinary Conference the next day. This class will sell out, do not delay.
PS: Want to travel with me and the Globetrotting Gourmets to Asia? Stay tuned for a special meet and greet with Robert and Morrison on Sunday, April 18. | |
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