Jessica's Dinner Party

by jessica yoon

bread

Beet Buns for Valentine’s Day

beet bread for valentine's day | Jessica's Dinner Party

Hello again, it’s been awhile.  Seven months seems like a long time to have been away, but it sure did go by fast. The last time I posted I was getting ready to move back to New York, and now here I am! It’s been such a whirlwind with so many lovely happenings that I don’t even know where to begin.  I can only start by saying I’m really enjoying being back in the city, meeting new people, reuniting with old friends, and learning more about food everyday. It could not be better.  And I’m cooking more!

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Lemon Poppy Seed Loaf for a Birthday

Lemon Poppy Seed Loaf | Jessica's Dinner Party

It was my sister’s 30th birthday a few weeks ago and per tradition I baked something for her. Ideally, I would’ve liked to make a rich, creamy cheesecake or something more unconventional with hints of lemongrass and tropical fruit, but delicacies of that sort don’t fair too well during transpacific journeys. You see, my sister lives in New York and me Seoul. It’s been years since we’ve lived in the same city, but we’ve managed to stay close and be involved in each other’s lives (including this site!).  We’re actually closer today than when we were living under the same roof, haha. It’s a bit disappointing to be so far on away, especially on such a milestone of a birthday like 30, but I know my brother-in-law did something very special for her (the after maths of it which I am subject to ie. lots of YouTube videos of Phantom of the Opera…good thing I like musicals too!).
 
 

Tomato, Egg, and Goat Cheese on Poilâne

Le pain Poilâne is the most well known bread in Paris.  Ironically, it is not a baguette, but rather a round and rustic sourdough loaf.  Even if Poilâne isn’t a family’s local boulangerie, or bakery (which is the case for the majority of people), everyone has had Poilâne.  It is served in many bistros and restaurants, most often as the base bread for tartines.  I also feel that in some ways Poilâne is very representative of the essence of French boulangeries.  It is a family business passed down from generation to generation and operates under the philosophy of tradition and quality.  Although the small shop has now grown into a worldwide business (they export to at least 11 different countries), everything, except the kneading, is done by hand.

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Homemade Bagels and Lox Cream Cheese

It’s finally the end of the month.  When I think back to the beginning of November this day seemed so far away, but somehow four weeks went by in a flash.  I’m actually really surprised at how comfortable I became with blogging everyday.  Not saying that I didn’t have slumps or one liners, but I sort of enjoyed the panic that comes with meeting a deadline.  It kept me motivated and pushed me to try more daring recipes outside of my comfort zone.  I want to thank all you readers, whether this is your first time here or your 30th, but knowing that somebody is reading my site is so rewarding and a great encouragement.  Thank you!

  

  

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No Knead Brioche

I’ve been wanting to make croissants again but haven’t had the time  With the rolling, folding, and endless waiting, not to mention the fact that the dough needs to be used between 8 and 18 hours, the timing just hasn’t worked.  So, I decided to look for a nice alternative in Artisan Bread in Five Minutes a Day. This is the perfect book for those who crave homemade bread but don’t have the time.

I’ve made their rustic, peasant loaves a few times, but have never tried any of their pastry recipes.  They didn’t have a one for croissants, but they had one for brioche.  It’s not exactly in the same category as puff pastry, however, both have a common interest in butter.  Good enough for me.

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