Bellevue
Upcoming Classes | |
|
|
Join Our List
|
 |
|
|
|
Greetings!
Come walk with me and my Mom!
I'm excited to announce that this year NuCulinary will have a team in the Walk for Rice at Seward Park on Saturday, June 19th. This walk and fun run raises money for the ACRS food bank.
ACRS serves nearly 5,000 unduplicated individuals with nutritious foods, every year. A significant portion of these clients come from low-income households and many are Asian Pacific Americans. The food bank, located in Seattle's International District, provides a central location for people to access appropriate staples such as rice, tofu, ramen, fish and fresh produce. It is the only food bank in Washington State to regularly provide staples of the Asian Pacific American diet and is the second most-used food bank in King County.
This event is a great way to get involved with an important cause while having fun! It's easy to join our team, go to Walk for Rice and click on "register now". Follow the site's registering instructions, and choose "NuCulinary" when it's time to select your team. If you can't walk but can run, then all the better, and if you are not here to walk, you can still donate to feed the hungry. My goal is $1000 and 40 folks to join our team!
What?  I can vote and it doesn't cost me a dime but it can fund two great causes -
I'm also voting every day (alternate) for the University Heights Community Center and the Japanese Cultural & Community Center to receive some much needed funds for repairs and preservation. The National Trust for Historic Preservation will give away $1 million in preservation grants to the Seattle-Puget Sound area historic place that gets the most votes. There are 25 places in the running, but these two have special meaning for me. Please vote each day for your favorite, this is money coming into our Pacific Northwest. Voting ends on May 12th.
Building Community through Cuisine,
|
| Upcoming Classes | |
Wednesday, May 12t h, 6:30 pm
Everyone loves noodles! Here are some traditional family favorites to add to your repertoire. Learn which noodles work with each cooking technique, along with some methods to get a scrumptious dinner on the table fast.
- Sweet and Spicy Confetti BBQ Duck Rolls
- Laotian-style Grilled Chicken with Rice Vermicelli Soup
- Refreshing Japanese Harusame Salad with Spring Vegetables
- Pad See Ew (Thai Sweet and Savory Rice Noodles)
Saturday, May 15 (9:30am-1:00pm) 4 hour class!Location: Albert Lee Culinary Center, Southcenter ( map) Most sushi class only teach you how to roll and then you're left on your own to figure out how to make all the tasty fillings. In this class though, you'll learn the art of sushi from the inside out!
The fillings and sushi ingredients we will be preparing:
The sushi we will make includes, but is not limited, to:
-
Futomaki with traditional cooked fillings
-
Spider Roll (Tempura Soft Shell Crab)
-
Caterpillar Roll
-
Inarizushi (Tofu Pouches stuffed with seasoned vegetable rice)
-
OshiZushi (Elegant press molded sushi)
Get ready to go to the next level of confidence and skills with this fun and informative Master Class. (If you have not taken a basic course, we will review rolling skills - so don't worry, you can be a beginner and take this class too.) A beautiful sushi lunch is in your near future! Enroll Here! |
Mother's Day
Toasted Sesame Cake
| |
Do you have some toasted sesame oil in your cupboard?
Here's a fun way to put it to a new use! With a bit of crunch from black sesame seeds, this sweet cake is similar to a lemon poppy seed cake, but instead it has a delightful nutty, toasted flavor. Perfect at your Mother's Day brunch table! This is Amanda's pick for her favorite Mother's Day Brunch dish. (Who is Amanda you ask? She is one of our wonderful Chef Assistants!)
Toasted Sesame Cake
Makes one 8-in round cake
Recipe by Alice Medrich, Pure Dessert, 2007
-
1½ cups all purpose flour
-
½ tsp. baking soda
-
¼ tsp. baking powder
-
¼ tsp. salt
-
2 large eggs, at room temperature
-
2½ tsp. toasted sesame oil
-
1 tsp. vanilla extract
-
8 tablespoons (1 stick) unsalted butter, softened
-
1 cup sugar
-
½ cup buttermilk, at room temperature
-
¼ cup toasted black sesame seeds
- Position a rack in the lower third of the oven and preheat the oven to 350°F. Spray the sides of the cake pan with vegetable oil spray and line the bottom with parchment.
- Mix together the flour, baking soda, baking powder, and salt thoroughly in a medium bowl and sift three time. Set aside.
- In a small bowl, whisk the eggs together briefly with the sesame oil and vanilla. Set aside.
- In the bowl of a stand mixer or another large bowl, beat the butter at medium speed for a few seconds until creamy. Add the sugar and beat at medium speed (high speed with a hand-held mixer) until light colored and fluffy, 2 to 3 minutes. Beat in a little of the egg mixture at a time, taking about 2 minutes to add it all.
- Stop the mixer, add one third of the flour mixture, and beat on low speed only until no flour is visible.
- Stop the mixer again and add half of the buttermilk, then beat only until the liquid is absorbed. Repeat with half of the remaining flour, then all of the remaining buttermilk, and finally the remaining flour with the sesame seeds, scraping the bowl as necessary and beating only enough to incorporate the ingredients each time.
- Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Cool in the pan on a rack for 10 minutes, then slide a thin knife or spatula around the sides of the cake to detach it from the pan. Invert the cake onto a rack and remove the pan and parchment liner. Turn the cake right side up and let cool completely on the rack.
Notes: The cake keeps in an airtight container at room temperature for at least 4 days. Or freeze, well wrapped, for up to 3 months.
Asian sesame oil, not to be confused with Asian chili oil or with light untoasted sesame oil, is available in the Asian section of large supermarkets. Asian brand sesame oils are toasted as a matter of course, even if the labels do not specify this. If you buy a non-Asian brand (such as any produced by natural foods companies), be sure the label says "toasted," as untoasted oil will not deliver adequate flavor here. If you cook Asian dishes only occasionally, the sesame oil in your cupboard could be rancid; and even 2½ teaspoons of it can add an unpleasant flavor. Buy a fresh bottle, and keep it refrigerated unless you will use it up in less than 3 months (measure and bring to room temperature before using). |
|
|
