Jessica's Dinner Party

by jessica yoon

asian

Baked Soy Drumsticks

September is such a fresh and exciting month.  It’s the start of fall, a new school year, and the beginning of a marathon of holidays.  I find this month to be very festive in a non-holiday related sort of way, if that makes any sense.  There’s a very pleasant golden glow to everything, which makes me feel very hopeful.

In preparation for the future parties/get togethers you may hold for Halloween, Monday night football, cold weather birthdays, Thanksgiving, Christmas, and even New Year’s, I thought I’d share with you a great party food.  Drumsticks!  Not fried, but baked!

My mom makes really tasty soy glazed drumsticks but I didn’t have time to call her so I tried to come up with a marinade from memory.  It didn’t turn out exactly the same, but it was good in its own way.  The drumsticks were very tender and juicy, with a nice salty touch from the soy sauce.  A lot of people don’t like to cook or eat chicken because it gets really tough and dry, but there’s a secret method to keeping it nice and moist: soaking in milk!  It sounds odd, possibly even icky, but trust me it works.  There is absolutely no dairy aftertaste, if that was what you were worrying about. My roommate let me in on the secret and I have never skipped this step since.

 

 

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Asian Noodles With Shrimp

This dish takes me back to hole-in-the-wall restaurants in Korea where people are sitting elbow to elbow, slurping noodles, while escaping a gloomy day of rain.  There’s a level of comfort that can’t be found in a gourmet, five-star restaurant.  It’s a dish you can make for just one for a dinner in front of the TV, or for a group of people on a night spent in.  The dish is familiar, comfortable, and very homey.

 

These noodles are a marriage between a stir fry and noodle soup.  A broth is made by boiling the shrimp in water which is later added to stir fried aromatics and oyster sauce.  The stir fried bean sprouts also let out a little bit of juice which really deepens the flavor and gives it a sophisticated lift that is desperately lost in instant noodles.

 

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Tangy Asian Dipping Sauce

Here in New York it already feels like the beginning of fall.  The mornings are crisp and the evenings are cool. There were a couple days of rain, but overall I’ve really been enjoying the weather.  However, despite the cooler temperatures, it is officially still summer.  So to celebrate the last few weeks of bright sunny days, I thought I’d share with you a nice refreshing dipping sauce.

The recipe comes from a cookbook called Roast Chicken and Other Stories by Simon Hopkinson with Lindsey Bareham.  Hopkinson is a well known British chef and food writer. In 2005 this book was given the title of “most useful cookbook of all time.”  I bought Roast Chicken about a year ago and read it during commutes on the subway. The cookbook is resourceful but also exceptionally entertaining. Throughout the pages, Hopkinson shares little anecdotes and thoughts that allow a greater appreciation for food.  The chapters are divided according to ingredient and the beginning of each section is adorned by witty illustrations by Flo Bayley.  I have yet to read his follow up book Second Helpings of Roast Chicken but am sure it is just as delightful as the first.

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Spicy Tuna Maki

When my family gets together in San Diego we always have sushi night.  We throw a big icebox into the trunk and drive to the Japanese supermarket where we buy tons of fresh sashimi, fish roe, pickled diakon, and pink ginger.  It may seem strange that my family puts together a sushi dinner at home.  For many, sushi is a take out or dining out kind of cuisine.  However, making sushi or putting together a sashimi plate is not all that complicated. Sure, it won’t be like having a meal at Nobu or Morimoto, but it definitely will be much cheaper.  It might even be cheaper than ordering from the Japanese place around the corner!

While I was browsing the aisles of M2M, an Asian supermarket in the East Village, I saw that they sold some sashimi and fish roe. They didn’t have a large selection, so I couldn’t serve a platter of sashimi like the picture from my family’s dinner, but they did have everything needed for spicy tuna makis.  I guess I could’ve gone to the cute Japanese supermarket called Sunrise Mart, which has a greater variety of sashimi, but I already had a bag full of groceries from Trader Joe’s so I decided to settle with M2M’s selection (yea, I was also being lazy).

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Petite Patties Korean Style

One of my roommates is in dental school and for the past couple months she’s been busy preparing for the board exams.  We’ve been living together for two years now and have shared quite a few food memories.  We occasionally make dinners, go out for Restaurant Week, and even took a couple of cooking classes together!

  

When she asked me if I could pack her lunch on the day of her board exams I was happy to do it.  I kind of felt like a mom sending her kid off to take the SATs.  I couldn’t sleep the night before because I planned to cook in the morning so the food would be nice and fresh.  I was afraid I might not wake up in time, which is silly because I’m one of those people who don’t need an alarm to get up.  I kept on looking at my clock throughout the night and finally at 6 am (1 hour before I planned to wake up) I got out of bed and started cooking.

  

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