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BREADS & PASTRIES
adzuki red bean scones banana almond bread beet buns buttery croissants homemade bagels and lox cream cheese cinnamon oatmeal muffins cinnamon roses kabocha squash scones, Japanese pumpkin scones lemon poppy seed loaf mochi bread with walnuts, almonds, and adzuki beans mochi bread bites with black sesame and roasted bean powder aka the cheater’s injeolmi nigella’sKOREAN & ASIAN
Asian noodles with shrimp adzuki cream cheese dumplings adzuki red bean scones baked soy drumsticks browned tofu in spicy soy sauce cold black bean soup with noodles eggplant in oyster sauce injeolmi, 인절미, roasted bean powder, snowballs kabocha squash, Japanese pumpkin scones Korean pumpkin rice cake with mung bean crumble, nokdu hobaktteok, 녹두호박떡 Korean sweetNIGELLA'S SCONES
1. Preheat oven to 425 degrees F or 220 degrees C. Line two baking sheets with parchment paper. 2. Whisk the flour, salt, baking soda, and cream of tartar together. With a pastry cutter or using your hands, blend the butter and vegetable shortening with the dry ingredients. The mixture should be moist and crumbly. EGGPLANT IN OYSTER SAUCE 1. Cut the eggplant into bite sized cubes or sticks. Salt and let drain in a colander for 15 minutes. Make the sauce by combining the oyster sauce, sesame oil, and sugar together. In a separate bowl, stir the corn starch and water until thoroughly mixed together. Add the cornstarch mixture to the oyster sauce. 2. SOBORO BREAD, KOREAN PEANUT STREUSEL BREAD, 소보로빵 Peanut Streusel. 1. In a bowl, cream the butter and peanut butter until smooth. Add the sugar and mix until incorporated. Add the yolk and vanilla extract and combine. Add the all purpose flour, baking powder, and cornstarch and mix until a cohesive dough forms. 2. SAUSAGE BAGUETTE SANDWICH Sausage Baguette Sandwich. Mix the hoisin and ketchup in a small boil and set aside. Slice the baguette in half. Place a few slices of cheddar cheese on one half slice and toast for 1 minute or until melted. Cut the sausage into long strips and place on top of cheese. Place the shredded cabbage on top and close the sandwich. BLUEBERRY OATMEAL SMOOTHIE WITH SPINACH Instructions. 1. Place all ingredients except the almond milk into a container and freeze. 2. When ready to eat, place the frozen smoothie ingredients into a blender with the milk. Blend until smooth. Top with almonds, rolled oats, flaxseeds, or anything you desire! HOW TO MAKE A DESSERT BAR: PLANNING, STORING, AND PACKING Creating delicious food is important, but the logistics of executing a dessert bar is a big priority as well. Everything needs to be made in advance, so careful thought must go into the timeline of when each dessert is made and how it will be stored. The key to good organization is to know each JESSICA'S DINNER PARTY Mochi Bread Bites with Black Sesame & Roasted Bean Powder aka the Cheater’s Injeolmi. September 1, 2020. This super easy recipe is my cheater’s version of injeolmi, a chewy Korean rice cake coated with roasted soybean powder. Instead of following the traditional method of steaming and pounding rice flour, this version is made by baking. CONTACT | JESSICA'S DINNER PARTY If you’d like to say hi or ask me a question, email me at jessica at jessicasdinnerparty dot com, or use the contact form below. I’ll get back to you as soon as I can.BREADS & PASTRIES
adzuki red bean scones banana almond bread beet buns buttery croissants homemade bagels and lox cream cheese cinnamon oatmeal muffins cinnamon roses kabocha squash scones, Japanese pumpkin scones lemon poppy seed loaf mochi bread with walnuts, almonds, and adzuki beans mochi bread bites with black sesame and roasted bean powder aka the cheater’s injeolmi nigella’sKOREAN & ASIAN
Asian noodles with shrimp adzuki cream cheese dumplings adzuki red bean scones baked soy drumsticks browned tofu in spicy soy sauce cold black bean soup with noodles eggplant in oyster sauce injeolmi, 인절미, roasted bean powder, snowballs kabocha squash, Japanese pumpkin scones Korean pumpkin rice cake with mung bean crumble, nokdu hobaktteok, 녹두호박떡 Korean sweetNIGELLA'S SCONES
1. Preheat oven to 425 degrees F or 220 degrees C. Line two baking sheets with parchment paper. 2. Whisk the flour, salt, baking soda, and cream of tartar together. With a pastry cutter or using your hands, blend the butter and vegetable shortening with the dry ingredients. The mixture should be moist and crumbly. EGGPLANT IN OYSTER SAUCE 1. Cut the eggplant into bite sized cubes or sticks. Salt and let drain in a colander for 15 minutes. Make the sauce by combining the oyster sauce, sesame oil, and sugar together. In a separate bowl, stir the corn starch and water until thoroughly mixed together. Add the cornstarch mixture to the oyster sauce. 2. SOBORO BREAD, KOREAN PEANUT STREUSEL BREAD, 소보로빵 Peanut Streusel. 1. In a bowl, cream the butter and peanut butter until smooth. Add the sugar and mix until incorporated. Add the yolk and vanilla extract and combine. Add the all purpose flour, baking powder, and cornstarch and mix until a cohesive dough forms. 2. SAUSAGE BAGUETTE SANDWICH Sausage Baguette Sandwich. Mix the hoisin and ketchup in a small boil and set aside. Slice the baguette in half. Place a few slices of cheddar cheese on one half slice and toast for 1 minute or until melted. Cut the sausage into long strips and place on top of cheese. Place the shredded cabbage on top and close the sandwich. BLUEBERRY OATMEAL SMOOTHIE WITH SPINACH Instructions. 1. Place all ingredients except the almond milk into a container and freeze. 2. When ready to eat, place the frozen smoothie ingredients into a blender with the milk. Blend until smooth. Top with almonds, rolled oats, flaxseeds, or anything you desire! HOW TO MAKE A DESSERT BAR: PLANNING, STORING, AND PACKING Creating delicious food is important, but the logistics of executing a dessert bar is a big priority as well. Everything needs to be made in advance, so careful thought must go into the timeline of when each dessert is made and how it will be stored. The key to good organization is to know each JESSICA'S DINNER PARTY Mochi Bread Bites with Black Sesame & Roasted Bean Powder aka the Cheater’s Injeolmi. September 1, 2020. This super easy recipe is my cheater’s version of injeolmi, a chewy Korean rice cake coated with roasted soybean powder. Instead of following the traditional method of steaming and pounding rice flour, this version is made by baking.BREADS & PASTRIES
adzuki red bean scones banana almond bread beet buns buttery croissants homemade bagels and lox cream cheese cinnamon oatmeal muffins cinnamon roses kabocha squash scones, Japanese pumpkin scones lemon poppy seed loaf mochi bread with walnuts, almonds, and adzuki beans mochi bread bites with black sesame and roasted bean powder aka the cheater’s injeolmi nigella’sKOREAN & ASIAN
Asian noodles with shrimp adzuki cream cheese dumplings adzuki red bean scones baked soy drumsticks browned tofu in spicy soy sauce cold black bean soup with noodles eggplant in oyster sauce injeolmi, 인절미, roasted bean powder, snowballs kabocha squash, Japanese pumpkin scones Korean pumpkin rice cake with mung bean crumble, nokdu hobaktteok, 녹두호박떡 Korean sweet MUGWORT, SSUK, 쑥 BUTTER COOKIES In a medium bowl cream the butter with a whisk until smooth and creamy. Mix in the salt. Sift the powdered sugar into the bowl and whisk until thoroughly combined. Add the egg white and mix until incorporated. 3. Switching to a rubber spatula, sift half the flour into the butter mixture and combine. ADZUKI RED BEAN SCONES Instructions. Sweetened Red Beans/Adzuki Beans. 1. Rinse and drain the beans, then transfer to a medium pot. Add fresh, cold water, enough to cover the beans by 3 inches. Bring to a boil and cook uncovered for 10 minutes. Then reduce the heat as low as the stovetop will go, cover, and cook for 45 minutes or until tender. CHOCOLATE LACTATION BISCOTTI COOKIES Instructions. 1. Preheat the oven to 350 degrees F or 175 degrees C and arrange two racks in the oven. Line two baking sheets with parchment paper. 2. In a small bowl mix the ground flaxseeds and water together. Set aside. 3. In a medium bowl, sift the flour, cocoa powder, brewer’s yeast, salt, and baking soda together. JESSICA'S DINNER PARTY It’s been a crazy long time. Life has changed quite a bit since I last posted. It would take awhile to share everything, but in a nutshell: I graduated my Food Studies Master’s program, moved from NYC to LA, bought my first car, started a granola company (which is on hiatus right now, more on that another time), worked as a Product Manager for a bakery brand, turned the big 3-0 (stillA SUMMER SOIREE
A Summer Soiree. July 2, 2014. Another summer season has kicked off with my mom’s annual backyard barbecue. Every year the guest list seems to get a little bigger and along with that an even better menu. My mom outdid herself again with plenty of classic as well as inventive appetizers: cocktail shrimp, perilla salad, friedchicken..my only
JESSICA'S DINNER PARTY Like so many people in the US, pumpkin spice sparks an inexplicable amount of joy in me. More than anything, it’s because pumpkin spice signals the start of fall and the holiday season–which is my favorite time of the year. Strangely though, despite the millions of pumpkin spice products out there, it’s actually hard to find something that’s good, let alone delicious. CHOCOLATE BISCOTTI WITH ALMONDS 1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper. 2. Sift the flour, cocoa powder, salt, and bakingsoda together.
JESSICA'S DINNER PARTY Mochi Bread Bites with Black Sesame & Roasted Bean Powder aka the Cheater’s Injeolmi. September 1, 2020. This super easy recipe is my cheater’s version of injeolmi, a chewy Korean rice cake coated with roasted soybean powder. Instead of following the traditional method of steaming and pounding rice flour, this version is made by baking. EGGPLANT IN OYSTER SAUCE 1. Cut the eggplant into bite sized cubes or sticks. Salt and let drain in a colander for 15 minutes. Make the sauce by combining the oyster sauce, sesame oil, and sugar together. In a separate bowl, stir the corn starch and water until thoroughly mixed together. Add theNIGELLA'S SCONES
1. Preheat oven to 425 degrees F or 220 degrees C. Line two baking sheets with parchment paper. 2. Whisk the flour, salt, baking soda, and cream of tartar together. With a pastry cutter or using your hands, blend the butter and vegetable shortening with the dry ingredients. The mixture should be moist and crumbly. BLUEBERRY OATMEAL SMOOTHIE WITH SPINACH Instructions. 1. Place all ingredients except the almond milk into a container and freeze. 2. When ready to eat, place the frozen smoothie ingredients into a blender with the milk. Blend until smooth. Top with almonds, rolled oats, flaxseeds, or anything you desire! MUSHROOM RICE IN A RICE COOKER Instructions. 1. Wash rice under cold water. Drain and place inside the bowl of a rice cooker. 2. Wash mushrooms and cut into 1/4 inch or 0.6cm thick slices. Place inside a bowl and season with the sesame oil and fish sauce. 3. Pour the water over the rice and place the seasonedmushrooms on top.
SWEET KOREAN PANCAKES, HOTTEOK Place the seam side down onto the hot oil. Cook until golden brown, about 1 minute and 15 seconds. Flip over and then press down with a spatula to flatten. Cook until browned, about 1 minute and 30 seconds. Flip over one last time to brown the edges of the first side, about 45 seconds. Remove to a parchment lined tray. SOBORO BREAD, KOREAN PEANUT STREUSEL BREAD, 소보로빵 Peanut Streusel. 1. In a bowl, cream the butter and peanut butter until smooth. Add the sugar and mix until incorporated. Add the yolk and vanilla extract and combine. Add the all purpose flour, baking powder, and cornstarch and mix until a cohesive dough forms. 2. JESSICA'S DINNER PARTY Like so many people in the US, pumpkin spice sparks an inexplicable amount of joy in me. More than anything, it’s because pumpkin spice signals the start of fall and the holiday season–which is my favorite time of the year. Strangely though, despite the millions of pumpkin spice products out there, it’s actually hard to find something that’s good, let alone delicious. SAUSAGE BAGUETTE SANDWICH Sausage Baguette Sandwich. Mix the hoisin and ketchup in a small boil and set aside. Slice the baguette in half. Place a few slices of cheddar cheese on one half slice and toast for 1 minute or until melted. Cut the sausage into long strips and place on top of cheese. Place the shredded cabbage on top and close the sandwich. KOREAN SWEET RICE DESSERT, YAKSIK Add 1-2 cups of water to the pot, and place everything back into the steamer basket lined with cloth. Wrap the edges of the cloth over the top of the rice like before. Place over high heat and set a timer for 15-20 minutes. 6. Meanwhile, line a quarter sheet pan or JESSICA'S DINNER PARTY Mochi Bread Bites with Black Sesame & Roasted Bean Powder aka the Cheater’s Injeolmi. September 1, 2020. This super easy recipe is my cheater’s version of injeolmi, a chewy Korean rice cake coated with roasted soybean powder. Instead of following the traditional method of steaming and pounding rice flour, this version is made by baking. EGGPLANT IN OYSTER SAUCE 1. Cut the eggplant into bite sized cubes or sticks. Salt and let drain in a colander for 15 minutes. Make the sauce by combining the oyster sauce, sesame oil, and sugar together. In a separate bowl, stir the corn starch and water until thoroughly mixed together. Add theNIGELLA'S SCONES
1. Preheat oven to 425 degrees F or 220 degrees C. Line two baking sheets with parchment paper. 2. Whisk the flour, salt, baking soda, and cream of tartar together. With a pastry cutter or using your hands, blend the butter and vegetable shortening with the dry ingredients. The mixture should be moist and crumbly. BLUEBERRY OATMEAL SMOOTHIE WITH SPINACH Instructions. 1. Place all ingredients except the almond milk into a container and freeze. 2. When ready to eat, place the frozen smoothie ingredients into a blender with the milk. Blend until smooth. Top with almonds, rolled oats, flaxseeds, or anything you desire! MUSHROOM RICE IN A RICE COOKER Instructions. 1. Wash rice under cold water. Drain and place inside the bowl of a rice cooker. 2. Wash mushrooms and cut into 1/4 inch or 0.6cm thick slices. Place inside a bowl and season with the sesame oil and fish sauce. 3. Pour the water over the rice and place the seasonedmushrooms on top.
SWEET KOREAN PANCAKES, HOTTEOK Place the seam side down onto the hot oil. Cook until golden brown, about 1 minute and 15 seconds. Flip over and then press down with a spatula to flatten. Cook until browned, about 1 minute and 30 seconds. Flip over one last time to brown the edges of the first side, about 45 seconds. Remove to a parchment lined tray. SOBORO BREAD, KOREAN PEANUT STREUSEL BREAD, 소보로빵 Peanut Streusel. 1. In a bowl, cream the butter and peanut butter until smooth. Add the sugar and mix until incorporated. Add the yolk and vanilla extract and combine. Add the all purpose flour, baking powder, and cornstarch and mix until a cohesive dough forms. 2. JESSICA'S DINNER PARTY Like so many people in the US, pumpkin spice sparks an inexplicable amount of joy in me. More than anything, it’s because pumpkin spice signals the start of fall and the holiday season–which is my favorite time of the year. Strangely though, despite the millions of pumpkin spice products out there, it’s actually hard to find something that’s good, let alone delicious. SAUSAGE BAGUETTE SANDWICH Sausage Baguette Sandwich. Mix the hoisin and ketchup in a small boil and set aside. Slice the baguette in half. Place a few slices of cheddar cheese on one half slice and toast for 1 minute or until melted. Cut the sausage into long strips and place on top of cheese. Place the shredded cabbage on top and close the sandwich. KOREAN SWEET RICE DESSERT, YAKSIK Add 1-2 cups of water to the pot, and place everything back into the steamer basket lined with cloth. Wrap the edges of the cloth over the top of the rice like before. Place over high heat and set a timer for 15-20 minutes. 6. Meanwhile, line a quarter sheet pan or JESSICA'S DINNER PARTY Mochi Bread with Walnuts, Almonds, and Adzuki Beans. February 21, 2020. This mochi bread is inspired by a particular bread I love in Korea. It has a chewy, rice cake-like texture and is full of walnuts, almonds, and sweetened adzuki beans. It’s gluten-free and can easilybe made vegan.
JESSICA'S DINNER PARTY In this series, I share tips and tricks that make my life in the kitchen easier.. Thanksgiving is the ultimate holiday for feasting and collecting leftovers–some may say the latter is actually the best part. After days of prepping and cooking, there’s a deeply satisfying feeling to know that containers full of festive foods will be stored and ready to eat during the lazy weekend that follows. MUGWORT, SSUK, 쑥 BUTTER COOKIES In a medium bowl cream the butter with a whisk until smooth and creamy. Mix in the salt. Sift the powdered sugar into the bowl and whisk until thoroughly combined. Add the egg white and mix until incorporated. 3. Switching to a rubber spatula, sift half the flour into the butter mixture and combine. JESSICA'S DINNER PARTY Like so many people in the US, pumpkin spice sparks an inexplicable amount of joy in me. More than anything, it’s because pumpkin spice signals the start of fall and the holiday season–which is my favorite time of the year. Strangely though, despite the millions of pumpkin spice products out there, it’s actually hard to find something that’s good, let alone delicious. SOBORO ADZUKI BREAD, KOREAN PEANUT STREUSEL BREAD WITH RED Instructions. Sweetened Adzuki Beans. 1. Rinse and drain the beans, then transfer to a medium pot. Add fresh, cold water, enough to cover the beans by 3 inches. Bring to a boil and cook uncovered for 10 minutes. Then reduce the heat as low as the stovetop will go, cover, and cook for 45 minutes or until tender. SWEET KOREAN PANCAKES, HOTTEOK Place the seam side down onto the hot oil. Cook until golden brown, about 1 minute and 15 seconds. Flip over and then press down with a spatula to flatten. Cook until browned, about 1 minute and 30 seconds. Flip over one last time to brown the edges of the first side, about 45 seconds. Remove to a parchment lined tray. JESSICA'S DINNER PARTY Summer quietly whizzed past me, leaving me a bit out of sorts and unprepared for fall. I’m usually looking forward to this time of year, when the hot weather slowly turns cool, but this year I’m wanting to hold on a little bit before jumping into sweaters,pumpkins, and pie.
A SUMMER SOIREE
A Summer Soiree. July 2, 2014. Another summer season has kicked off with my mom’s annual backyard barbecue. Every year the guest list seems to get a little bigger and along with that an even better menu. My mom outdid herself again with plenty of classic as well as inventive appetizers: cocktail shrimp, perilla salad, friedchicken..my only
SUPERIOR CUISINE: EXAMEN FINAL I passed my exam! How well I didwe have yet to find out, but I’m so relieved that it’s over. Unlike the pastry final last year, I was extremely stressed and anxious leading up to the exam. They are both equally difficult, but in different ways. The pastry exam is about the craft and artistry of HOW TO MAKE A DESSERT BAR: PLANNING, STORING, AND PACKING Creating delicious food is important, but the logistics of executing a dessert bar is a big priority as well. Everything needs to be made in advance, so careful thought must go into the timeline of when each dessert is made and how it will be stored. JESSICA'S DINNER PARTY Mochi Bread Bites with Black Sesame & Roasted Bean Powder aka the Cheater’s Injeolmi. September 1, 2020. This super easy recipe is my cheater’s version of injeolmi, a chewy Korean rice cake coated with roasted soybean powder. Instead of following the traditional method of steaming and pounding rice flour, this version is made by baking. EGGPLANT IN OYSTER SAUCE 1. Cut the eggplant into bite sized cubes or sticks. Salt and let drain in a colander for 15 minutes. Make the sauce by combining the oyster sauce, sesame oil, and sugar together. In a separate bowl, stir the corn starch and water until thoroughly mixed together. Add theNIGELLA'S SCONES
1. Preheat oven to 425 degrees F or 220 degrees C. Line two baking sheets with parchment paper. 2. Whisk the flour, salt, baking soda, and cream of tartar together. With a pastry cutter or using your hands, blend the butter and vegetable shortening with the dry ingredients. The mixture should be moist and crumbly. BLUEBERRY OATMEAL SMOOTHIE WITH SPINACH Instructions. 1. Place all ingredients except the almond milk into a container and freeze. 2. When ready to eat, place the frozen smoothie ingredients into a blender with the milk. Blend until smooth. Top with almonds, rolled oats, flaxseeds, or anything you desire! MUSHROOM RICE IN A RICE COOKER Instructions. 1. Wash rice under cold water. Drain and place inside the bowl of a rice cooker. 2. Wash mushrooms and cut into 1/4 inch or 0.6cm thick slices. Place inside a bowl and season with the sesame oil and fish sauce. 3. Pour the water over the rice and place the seasonedmushrooms on top.
SWEET KOREAN PANCAKES, HOTTEOK Place the seam side down onto the hot oil. Cook until golden brown, about 1 minute and 15 seconds. Flip over and then press down with a spatula to flatten. Cook until browned, about 1 minute and 30 seconds. Flip over one last time to brown the edges of the first side, about 45 seconds. Remove to a parchment lined tray. SOBORO BREAD, KOREAN PEANUT STREUSEL BREAD, 소보로빵 Peanut Streusel. 1. In a bowl, cream the butter and peanut butter until smooth. Add the sugar and mix until incorporated. Add the yolk and vanilla extract and combine. Add the all purpose flour, baking powder, and cornstarch and mix until a cohesive dough forms. 2. JESSICA'S DINNER PARTY Like so many people in the US, pumpkin spice sparks an inexplicable amount of joy in me. More than anything, it’s because pumpkin spice signals the start of fall and the holiday season–which is my favorite time of the year. Strangely though, despite the millions of pumpkin spice products out there, it’s actually hard to find something that’s good, let alone delicious. SAUSAGE BAGUETTE SANDWICH Sausage Baguette Sandwich. Mix the hoisin and ketchup in a small boil and set aside. Slice the baguette in half. Place a few slices of cheddar cheese on one half slice and toast for 1 minute or until melted. Cut the sausage into long strips and place on top of cheese. Place the shredded cabbage on top and close the sandwich. KOREAN SWEET RICE DESSERT, YAKSIK Add 1-2 cups of water to the pot, and place everything back into the steamer basket lined with cloth. Wrap the edges of the cloth over the top of the rice like before. Place over high heat and set a timer for 15-20 minutes. 6. Meanwhile, line a quarter sheet pan or JESSICA'S DINNER PARTY Mochi Bread Bites with Black Sesame & Roasted Bean Powder aka the Cheater’s Injeolmi. September 1, 2020. This super easy recipe is my cheater’s version of injeolmi, a chewy Korean rice cake coated with roasted soybean powder. Instead of following the traditional method of steaming and pounding rice flour, this version is made by baking. EGGPLANT IN OYSTER SAUCE 1. Cut the eggplant into bite sized cubes or sticks. Salt and let drain in a colander for 15 minutes. Make the sauce by combining the oyster sauce, sesame oil, and sugar together. In a separate bowl, stir the corn starch and water until thoroughly mixed together. Add theNIGELLA'S SCONES
1. Preheat oven to 425 degrees F or 220 degrees C. Line two baking sheets with parchment paper. 2. Whisk the flour, salt, baking soda, and cream of tartar together. With a pastry cutter or using your hands, blend the butter and vegetable shortening with the dry ingredients. The mixture should be moist and crumbly. BLUEBERRY OATMEAL SMOOTHIE WITH SPINACH Instructions. 1. Place all ingredients except the almond milk into a container and freeze. 2. When ready to eat, place the frozen smoothie ingredients into a blender with the milk. Blend until smooth. Top with almonds, rolled oats, flaxseeds, or anything you desire! MUSHROOM RICE IN A RICE COOKER Instructions. 1. Wash rice under cold water. Drain and place inside the bowl of a rice cooker. 2. Wash mushrooms and cut into 1/4 inch or 0.6cm thick slices. Place inside a bowl and season with the sesame oil and fish sauce. 3. Pour the water over the rice and place the seasonedmushrooms on top.
SWEET KOREAN PANCAKES, HOTTEOK Place the seam side down onto the hot oil. Cook until golden brown, about 1 minute and 15 seconds. Flip over and then press down with a spatula to flatten. Cook until browned, about 1 minute and 30 seconds. Flip over one last time to brown the edges of the first side, about 45 seconds. Remove to a parchment lined tray. SOBORO BREAD, KOREAN PEANUT STREUSEL BREAD, 소보로빵 Peanut Streusel. 1. In a bowl, cream the butter and peanut butter until smooth. Add the sugar and mix until incorporated. Add the yolk and vanilla extract and combine. Add the all purpose flour, baking powder, and cornstarch and mix until a cohesive dough forms. 2. JESSICA'S DINNER PARTY Like so many people in the US, pumpkin spice sparks an inexplicable amount of joy in me. More than anything, it’s because pumpkin spice signals the start of fall and the holiday season–which is my favorite time of the year. Strangely though, despite the millions of pumpkin spice products out there, it’s actually hard to find something that’s good, let alone delicious. SAUSAGE BAGUETTE SANDWICH Sausage Baguette Sandwich. Mix the hoisin and ketchup in a small boil and set aside. Slice the baguette in half. Place a few slices of cheddar cheese on one half slice and toast for 1 minute or until melted. Cut the sausage into long strips and place on top of cheese. Place the shredded cabbage on top and close the sandwich. KOREAN SWEET RICE DESSERT, YAKSIK Add 1-2 cups of water to the pot, and place everything back into the steamer basket lined with cloth. Wrap the edges of the cloth over the top of the rice like before. Place over high heat and set a timer for 15-20 minutes. 6. Meanwhile, line a quarter sheet pan or JESSICA'S DINNER PARTY Mochi Bread with Walnuts, Almonds, and Adzuki Beans. February 21, 2020. This mochi bread is inspired by a particular bread I love in Korea. It has a chewy, rice cake-like texture and is full of walnuts, almonds, and sweetened adzuki beans. It’s gluten-free and can easilybe made vegan.
JESSICA'S DINNER PARTY In this series, I share tips and tricks that make my life in the kitchen easier.. Thanksgiving is the ultimate holiday for feasting and collecting leftovers–some may say the latter is actually the best part. After days of prepping and cooking, there’s a deeply satisfying feeling to know that containers full of festive foods will be stored and ready to eat during the lazy weekend that follows. MUGWORT, SSUK, 쑥 BUTTER COOKIES In a medium bowl cream the butter with a whisk until smooth and creamy. Mix in the salt. Sift the powdered sugar into the bowl and whisk until thoroughly combined. Add the egg white and mix until incorporated. 3. Switching to a rubber spatula, sift half the flour into the butter mixture and combine. JESSICA'S DINNER PARTY Like so many people in the US, pumpkin spice sparks an inexplicable amount of joy in me. More than anything, it’s because pumpkin spice signals the start of fall and the holiday season–which is my favorite time of the year. Strangely though, despite the millions of pumpkin spice products out there, it’s actually hard to find something that’s good, let alone delicious. SOBORO ADZUKI BREAD, KOREAN PEANUT STREUSEL BREAD WITH RED Instructions. Sweetened Adzuki Beans. 1. Rinse and drain the beans, then transfer to a medium pot. Add fresh, cold water, enough to cover the beans by 3 inches. Bring to a boil and cook uncovered for 10 minutes. Then reduce the heat as low as the stovetop will go, cover, and cook for 45 minutes or until tender. SWEET KOREAN PANCAKES, HOTTEOK Place the seam side down onto the hot oil. Cook until golden brown, about 1 minute and 15 seconds. Flip over and then press down with a spatula to flatten. Cook until browned, about 1 minute and 30 seconds. Flip over one last time to brown the edges of the first side, about 45 seconds. Remove to a parchment lined tray. JESSICA'S DINNER PARTY Summer quietly whizzed past me, leaving me a bit out of sorts and unprepared for fall. I’m usually looking forward to this time of year, when the hot weather slowly turns cool, but this year I’m wanting to hold on a little bit before jumping into sweaters,pumpkins, and pie.
A SUMMER SOIREE
A Summer Soiree. July 2, 2014. Another summer season has kicked off with my mom’s annual backyard barbecue. Every year the guest list seems to get a little bigger and along with that an even better menu. My mom outdid herself again with plenty of classic as well as inventive appetizers: cocktail shrimp, perilla salad, friedchicken..my only
SUPERIOR CUISINE: EXAMEN FINAL I passed my exam! How well I didwe have yet to find out, but I’m so relieved that it’s over. Unlike the pastry final last year, I was extremely stressed and anxious leading up to the exam. They are both equally difficult, but in different ways. The pastry exam is about the craft and artistry of HOW TO MAKE A DESSERT BAR: PLANNING, STORING, AND PACKING Creating delicious food is important, but the logistics of executing a dessert bar is a big priority as well. Everything needs to be made in advance, so careful thought must go into the timeline of when each dessert is made and how it will be stored. JESSICA'S DINNER PARTY A chocolate biscotti recipe full of wholesome ingredients like oat flour, brewer’s yeast, flaxseed, and macadamia nuts. It was created for the nursing mom but can be enjoyed by any and all. RECIPES | JESSICA'S DINNER PARTY BROWSE BY THEME Breakfast | Cakes & Cupcakes | Chocolate | Cookies & Bars | Fruits & Nuts Pies & Tarts | Korean & Asian | Meat, Poultry, & Seafood | Vegetarian BROWSE BY DISH Appetizers & Sides | Breads & Pastries | Dips & Spreads | Salads Noodles & Pasta | Soups & Porridges CONTACT | JESSICA'S DINNER PARTY If you’d like to say hi or ask me a question, email me at jessica at jessicasdinnerparty dot com, or use the contact form below. I’ll get back to you as soon as I can.NIGELLA'S SCONES
1. Preheat oven to 425 degrees F or 220 degrees C. Line two baking sheets with parchment paper. 2. Whisk the flour, salt, baking soda, and cream of tartar together. EGGPLANT IN OYSTER SAUCE 1. Cut the eggplant into bite sized cubes or sticks. Salt and let drain in a colander for 15 minutes. Make the sauce by combining the oyster sauce, sesame oil, and sugar together. BLUEBERRY OATMEAL SMOOTHIE WITH SPINACH 1. Place all ingredients except the almond milk into a container and freeze. 2. When ready to eat, place the frozen smoothie ingredients into a blender with the milk.A SUMMER SOIREE
Another summer season has kicked off with my mom’s annual backyard barbecue. Every year the guest list seems to get a little bigger and along with that an even better menu. My mom outdid herself again with plenty of classic as well as inventive appetizers: cocktail shrimp, perilla salad, fried chicken..my only regret is that SAUSAGE BAGUETTE SANDWICH When I first decided that I wanted to start a food blog, the person who was most excited was my mom. She has been a pioneer foodie ever since my siblings and I were babies. She continues to master traditional dishes while also innovating them with a modern-fusion twist. She’s given me a lot SOBORO BREAD, KOREAN PEANUT STREUSEL BREAD, 소보로빵 Soboro bread, 소보로빵, is a sweet bun baked with a peanut streusel on top. It’s a popular item at Korean bakeries and is also referred to as gombo bread, 곰보빵. HOW TO MAKE A DESSERT BAR: PLANNING, STORING, AND PACKING Creating delicious food is important, but the logistics of executing a dessert bar is a big priority as well. Everything needs to be made in advance, so careful thought must go into the timeline of when each dessert is made and how it will be stored. The key to good organization is to know each JESSICA'S DINNER PARTY A chocolate biscotti recipe full of wholesome ingredients like oat flour, brewer’s yeast, flaxseed, and macadamia nuts. It was created for the nursing mom but can be enjoyed by any and all. RECIPES | JESSICA'S DINNER PARTY BROWSE BY THEME Breakfast | Cakes & Cupcakes | Chocolate | Cookies & Bars | Fruits & Nuts Pies & Tarts | Korean & Asian | Meat, Poultry, & Seafood | Vegetarian BROWSE BY DISH Appetizers & Sides | Breads & Pastries | Dips & Spreads | Salads Noodles & Pasta | Soups & Porridges CONTACT | JESSICA'S DINNER PARTY If you’d like to say hi or ask me a question, email me at jessica at jessicasdinnerparty dot com, or use the contact form below. I’ll get back to you as soon as I can.NIGELLA'S SCONES
1. Preheat oven to 425 degrees F or 220 degrees C. Line two baking sheets with parchment paper. 2. Whisk the flour, salt, baking soda, and cream of tartar together. EGGPLANT IN OYSTER SAUCE 1. Cut the eggplant into bite sized cubes or sticks. Salt and let drain in a colander for 15 minutes. Make the sauce by combining the oyster sauce, sesame oil, and sugar together. BLUEBERRY OATMEAL SMOOTHIE WITH SPINACH 1. Place all ingredients except the almond milk into a container and freeze. 2. When ready to eat, place the frozen smoothie ingredients into a blender with the milk.A SUMMER SOIREE
Another summer season has kicked off with my mom’s annual backyard barbecue. Every year the guest list seems to get a little bigger and along with that an even better menu. My mom outdid herself again with plenty of classic as well as inventive appetizers: cocktail shrimp, perilla salad, fried chicken..my only regret is that SAUSAGE BAGUETTE SANDWICH When I first decided that I wanted to start a food blog, the person who was most excited was my mom. She has been a pioneer foodie ever since my siblings and I were babies. She continues to master traditional dishes while also innovating them with a modern-fusion twist. She’s given me a lot SOBORO BREAD, KOREAN PEANUT STREUSEL BREAD, 소보로빵 Soboro bread, 소보로빵, is a sweet bun baked with a peanut streusel on top. It’s a popular item at Korean bakeries and is also referred to as gombo bread, 곰보빵. HOW TO MAKE A DESSERT BAR: PLANNING, STORING, AND PACKING Creating delicious food is important, but the logistics of executing a dessert bar is a big priority as well. Everything needs to be made in advance, so careful thought must go into the timeline of when each dessert is made and how it will be stored. The key to good organization is to know each RECIPES | JESSICA'S DINNER PARTY BROWSE BY THEME Breakfast | Cakes & Cupcakes | Chocolate | Cookies & Bars | Fruits & Nuts Pies & Tarts | Korean & Asian | Meat, Poultry, & Seafood | Vegetarian BROWSE BY DISH Appetizers & Sides | Breads & Pastries | Dips & Spreads | Salads Noodles & Pasta | Soups & Porridges ABOUT | JESSICA'S DINNER PARTY Hi! I’m Jessica. I’ve loved to cook and eat for as long as I can remember, and since 2009 this blog has documented my adventures in the kitchen–at first as a novice cook, then as a culinary student, and now as a food professional.By day, I work as an innovation consultant, where I help food, beverage, and CPG companies create and execute newideas.
MAINS | JESSICA'S DINNER PARTY Alice Waters’s Italian meatballs Asian noodles with shrimp baked soy drumsticks browned tofu in spicy soy sauce cold black bean soup with noodles eggplant in oyster sauce kimchi taco crisps miso mushrooms steamed mom’s chicken salad sandwich mom’s hamburger patties petite patties Korean style roasted tomato sandwich with a feta twistroast rack of lamb
ADZUKI RED BEAN SCONES Sweetened Red Beans/Adzuki Beans 1/2 cup (100 g) dried adzuki beans 2 tablespoons (28 g) brown sugar 1/4 cup (84 g) honey 1/4 teaspoon (1.5 g) salt. Scones 2 cups (250 g) all purpose flourA SUMMER SOIREE
Another summer season has kicked off with my mom’s annual backyard barbecue. Every year the guest list seems to get a little bigger and along with that an even better menu. My mom outdid herself again with plenty of classic as well as inventive appetizers: cocktail shrimp, perilla salad, fried chicken..my only regret is that INJEOLMI, 인절미, ROASTED BEAN POWDER, SNOWBALLS Injeolmi, Roasted Bean Powder 1. Wash and dry the soybeans. 2. Place the soybeans into a cool and dry skillet. Turn the heat on medium. Toast until the skin starts to split, about 10 minutes. NURUNGJI | JESSICA'S DINNER PARTY Have you ever cooked too much rice or left it out until it became stale? Well don’t throw it out! Instead make nurungji, 누룽지, and save it for a rainy day. Nurungji is cooked rice that is dried out. The steps are simple and it keeps for months. Rice porridge is usually made with the CHOCOLATE BISCOTTI WITH ALMONDS 1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper. 2. Sift the flour, cocoa powder, salt, and bakingsoda together.
BROWNED TOFU IN SPICY SOY SAUCE In general, I don’t cook Korean very often. I have a tendency to be drawn towards rustic Italian dishes or interesting ingredients like quinoa and wheat berry. These foods feel more exotic to me so many times I skip the Korean and cook up something I’ve never eatenbefore. I
ALICE WATERS' ITALIAN MEATBALLS I never got around to writing about what we ate at the mini road trip my friends and I took before I left New York. Week after week passed and when November hit and I decided to, a little absentmindedly, participate in NaBloPoMo, I tagged this recipe in my head for that one day when everything falls behind and it’s almost midnight and I still don’t have a clue what I’m going to write about. * Skip to main content * Skip to primary sidebar JESSICA'S DINNER PARTY* Home
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INJEOLMI, 인절미, ROASTED BEAN POWDER, SNOWBALLSDecember 20, 2020
_A classic snowball cookie coated with roasted soybean powder à la injeolmi, 인절미, rice cakes instead of powdered sugar._ A new spin on a traditional holiday cookie!…
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MUGWORT, SSUK, 쑥 BUTTER COOKIESDecember 15, 2020
_A piped butter cookie flavored with mugwort, ssuk, 쑥, powder. An unconventional twist to a classic recipe. _…
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ADZUKI RED BEAN SCONESNovember 20, 2020
_A fluffy scone filled with sweetened adzuki red beans._ _It’s the perfect blend between a classic American pastry and the most popular Korean bread filling._…
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CHOCOLATE LACTATION BISCOTTI COOKIESOctober 23, 2020
_A chocolate biscotti recipe full of wholesome ingredients like oat flour, brewer’s yeast, flaxseed, and macadamia nuts. It was created for the nursing mom but can be enjoyed by any and all. _…
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KOREAN PUMPKIN RICE CAKE WITH MUNG BEAN CRUMBLE, NOKDU HOBAKTTEOK,녹두호박떡
October 5, 2020
_A steamed Korean rice cake filled with kabocha squash or Japanese pumpkin and covered with a slightly sweet mung bean crumble. _…
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