Jessica's Dinner Party

by jessica yoon

bread

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.

…

Read More

Buttery Croissants

While I was browsing through Gourmet recipes I came across one for croissants.  I immediately tagged it, knowing that I would never come up with the nerve to make them.  It would be a reference, in case I ever wanted to know how to make them, or if someone wanted a link to a sound recipe.  I really didn’t think I would be baking croissants any time soon, but I guess I surprised myself.

…

Read More

Scottish Scones

When my family took a trip to London many years ago, my mom fell in love with English scones.  I was at most six years old when we went and so I only vaguely remember trying Great Britain’s amazing scones.  I just remember them being very dry, but in a good way.  My mom mentions these scones once in awhile when we see one at a bakery.  However, she’s never been able to buy one that is even close to the taste she remembers.

…

Read More

Banana Almond Bread

I didn’t know what a real oven looked like until about the eighth grade.  Well, at least I thought I didn’t.  That area under the stove with wire racks and a heavy door was a cabinet.  The pots and pans were stored there.  It’s actually a pretty nifty idea if you lack major storage space (ie. Manhattan).  I found out recently it’s actually pretty common amongst Koreans.  Makes sense because Korean cooking rarely requires an oven.

Until the age of 14, I did most of my baking in a toaster oven. It works fine and dandy. You just have some size constraints and possibly a few more batches to bake, but in the end, it all turns out the same. While I’m here, I actually prefer to use the toaster oven because then I don’t have to hassle with moving dozens of pans in and out.  It’s also nice when you bake mini pastries because it feels like you’re wasting less energy (and possibly saving a little on your bills!).

…

Read More

No Knead Olive Bread

No knead bread is really fantastic because it’s easy.  There aren’t very many special skills involved.  As long as you know how to measure ingredients and mix them together you’re set to go.   If there is one secret ingredient here it would be patience.  According to the famous bible of no knead baking, you only need five minutes a day to make great bread.  It’s true but also a little misguided at the same time.  It’s true because it really does only takes a few minutes to work the ingredients but what about all that waiting time?  First, there’s the two hour wait for the initial rise, then 40 minutes for the second rise, and then 35 minutes in the oven.  Even if you make the dough ahead of time, you have to wait a few hours before breaking of a nice, warm piece of rustic bread.  I mean, when you wake up in the morning or come home from a long day do you really want to wait two hours for something to eat?! Well, it was actually worth it. After all, the whole loaf was gone by the end of the day. I guess what I’m trying to say is that I’m not great with the patience skill.

  

  

  

The olive bread was perfect.  It had a firm, crunchy crust and a soft, moist interior.  The saltiness and texture of the olives really provided another depth to the bread.  I’ve made other variations with cheese and honey, but I have to say, so far, this one with olives has been the best.

…

Read More