cook like james

Download The Best Key Lime Pie recipe

This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.

Graham Cracker Crust

6 ounces (170 grams) graham crackers, broken into 1-inch pieces (about 11 crackers)

2 ounces (57 grams) mini pretzel twists (about 35 twists)

¼ cup packed (1¾ ounces/50 grams) light brown sugar

¼ teaspoon table salt

8 tablespoons unsalted butter, melted

Lime Filling

1½ cups sweetened condensed milk

¾ cup lime juice (6 limes)

6 tablespoons heavy cream

4 large egg yolks

⅛ teaspoon table salt

Whipped Cream Topping

Whipped Cream Topping

1 cup heavy cream

2 tablespoons confectioners' sugar

½ teaspoon vanilla extract

FOR THE CRUST:

1. Adjust oven rack to middle position and heat oven to 350 degrees. Process cracker pieces, pretzels, sugar, and salt in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 8 pulses.
2. Transfer cracker mixture to 9-inch pie plate. Using bottom of dry measuring cup, press crumbs firmly into bottom and up sides of plate. Place plate on baking sheet and bake until crust is fragrant and set, about 17 minutes. Transfer sheet to wire rack.

FOR THE FILLING:  

1. Whisk all ingredients in bowl until fully combined. With pie plate still on sheet, carefully pour filling into crust (crust needn't be cool). Transfer sheet to oven and bake pie until edge of filling is set but center still jiggles slightly when shaken, about 30 minutes.
2. Place pie on wire rack and let cool completely, about 1 hour. Refrigerate until fully chilled, at least 4 hours, or cover with greased plastic wrap and refrigerate for up to 24 hours.

FOR THE WHIPPED CREAM

1. Using a stand mixer fitted with whisk attachment, whip cream on medium-low speed until foamy, about 1 minute. Add confectioner's sugar and vanilla; increase speed to high and whip until soft peaks form, 1 to 3 minutes. Spread over filling and working gently, use spatula or spoon to create swirls and cowlicks over surface of cream. Sprinkle with lime zest. Serve.

The first written record of this cake is from 1577 and is thought to have originated in wealthy households in the 16th and 17th centuries in Galicia, Spain when families wanted to incorporate exotic ingredients like almonds and sugar into their cuisine. It is traditionally made with separated eggs and flavored with citrus and/or cinnamon, but this recipe from Milk Street is made more simply, with whole eggs and just a small measure of vanilla and almond extracts. A sprinkling of chopped almonds and coarse raw sugar on top of the batter gives the surface a chewy-crisp crust that contrasts wonderfully with the dense, plush crumb of the cake’s interior. Crème fraîche and fresh berries are perfect accompaniments. Don't underbake the cake. Rather than use a skewer or toothpick to test the center for doneness, check the browning and crust development. The cake is ready when the surface is deeply browned and the crust feels firm when gently pressed with a finger. Don't serve the cake warm. It's texture is best when fully cooled.

INGREDIENTS

240 grams (1 cup plus 2 tablespoons) white sugar

3 large eggs, plus 3 large egg whites

1/2 teaspoon kosher salt (or 1/4 tsp table salt)

1/4 teaspoon almond extract

1/4 teaspoon vanilla extract

250 grams (2 1/2 cups) blanched almond flour

35 grams (3 tablespoons) turbinado or demerara sugar

37 grams (1/3 cup) sliced almonds, chopped

Heat the oven to 350F with a rack in the middle position. Mist the bottom and sides of a 9-inch round cake pan with cooking spray, line the bottom with a round of kitchen parchment, then mist the parchment.

In a large bowl, combine the white sugar, whole eggs and egg whites, salt and both extracts. Whisk vigorously until well combined, 30 to 45 seconds; the mixture will be slightly frothy and the sugar will not be fully dissolved. Add the almond flour and whisk until incorporated. Pour the batter into the prepared pan, then sprinkle evenly with the turbinado sugar and chopped almonds. Bake until deeply browned and the crust feels firm when gently pressed with a finger, 45 to 55 minutes. Let cool in the pan on a wire rack for 10 minutes.

Run a knife around the edges of the cake, then invert onto a plate. Remove the pan and parchment then re-invert the cake onto a serving plate. Let cool completely before serving.

I tried this recipe from Milk Street last year and it was a big hit at Thanksgiving. Using a tart pan produces an elegant presentation for traditional pumpkin pie. They started with their fuss-free pie dough, made easily in the food processor, and it can be prepped and frozen for up to a month ahead. For their filling, they use canned 100% pumpkin puree, but they intensified the flavor by giving it a quick sauté with dark brown sugar. This simmers off excess moisture and lends caramel flavors to the mixture. The addition of crème fraîche gave the filling tang and richness that other dairy products couldn’t match. Serve with your favorite whipped cream topping.

Download Easy Elegant Thanksgiving Pumpkin Tart recipe

For the pie dough:

3 tablespoons water

2 teaspoons cornstarch

1 cup plus 2 tablespoons (159 grams) all-purpose flour

2 teaspoons sugar

⅛ teaspoon table salt

10 tablespoons salted butter, cut into ½-inch pieces, chilled

2 tablespoons sour cream

1. In a small bowl, whisk together the water and cornstarch. Microwave until set, 30 to 40 seconds, stirring halfway through. Chill in the freezer for 10 minutes.

2. Once the cornstarch mixture has chilled, in a food processor, combine the flour, sugar and salt and process until mixed, about 5 seconds. Add the chilled cornstarch mixture and pulse until uniformly ground, about 5 pulses. Add the butter and sour cream and process until the dough comes together and begins to collect around the blade, 20 to 30 seconds. Pat the dough into a 4-inch disc, wrap in plastic wrap and refrigerate for at least 1 hour and up to 48 hours.

3. When ready to bake, heat the oven to 375°F with a rack in the middle position. On a well-floured counter, roll the dough into a 12-inch circle.

4. Hang the dough over the rolling pin and transfer to a 9-inch pie pan. Gently ease the dough into the pan by lifting the edges while pressing down into the corners of the pan. Trim the edges, leaving a ½-inch overhang, then tuck the overhang under itself so the dough is flush with the rim of the pan. Crimp the dough with your fingers or the tines of a fork, then chill in the freezer for 15 minutes.

5. Line the chilled shell with foil and fill with pie weights, then place on a rimmed baking sheet. Bake on the lowest rack until the edges are light golden brown, 25 to 30 minutes, rotating the pan halfway through. Remove the foil and weights, then bake until the bottom just begins to color, another 5 to 7 minutes. Remove the pan from the oven and reduce to 325°F.

For the Pumpkin filling:

1 15-ounce can pumpkin puree

149 grams (¾ cup packed) dark brown sugar

½ teaspoon pumpkin pie spice

¼ cup bourbon

8 -ounce container (1 cup) crème fraîche

3 large eggs

⅛ teaspoon table salt

1. While the crust bakes, in a 12-inch nonstick skillet over medium-high, combine the pumpkin, sugar, and pumpkin spice. Cook, stirring frequently, until the mixture is thickened, dark and leaves a film on the pan, about 10 minutes. Transfer to a 2-cup liquid measuring cup (the yield should be 1½ cups). Add the bourbon to the skillet, set over medium-low and scrape up any browned bits; add to the pumpkin mixture.
2. In a food processor, combine the pumpkin-bourbon mixture and crème fraiche; process until smooth. Scrape down the bowl, add the eggs and salt, then process until smooth, about 1 minute.
3. Pour the filling into the warm crust, smoothing the top. Bake on the baking sheet on the middle rack until the edges start to puff and crack and the center sets, 30 to 35 minutes. Cool the tart in the pan on a wire rack for at least 30 minutes. Remove the outer metal ring to serve warm or at room temperature with whipped cream.

This is probably my most requested cake and after trying it, you'll understand why! It's an easy recipe, but it's worth finding the best Dutch processed cocoa powder. It's terrific with fluffy vanilla buttercream (we call it a tuxedo cake) or for chocolate lovers, go ahead and frost with your favorite Chocolate frosting (or use this recipe - Decadent Chocolate Frosting)

Download Cook Like James Tender and Moist Chocolate Layer Cake Vanilla Buttercream

2 cups (240 g) all-purpose flour (Gold Medal or Pillsbury)

1 3/4 cups (350 g) granulated sugar

3/4 cups (88.5 g) Valrhona or Droste dark Dutch processed cocoa powder

2 teaspoons baking soda

3/4 teaspoon baking powder

1 teaspoon salt

1 cup (240 g) buttermilk at room temperature

1 cup (236.6 g) brewed coffee (or 1 cup hot water mixed with 2 teaspoons espresso powder)

1/2 cup (100 g) vegetable oil

3 large eggs at room temperature

1 teaspoon pure vanilla extract

1. Preheat the oven to 325 degrees F. Spray two 8-inch round cake pans with non-stick spray, line with parchment paper, and spray again. Set aside.
2. Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
3. In another bowl, combine the buttermilk, coffee or hot water, oil, eggs, and vanilla.
4. With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.
5. Divide the batter between the two pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
6. Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.
7. Wrap in plastic wrap and freeze until ready to use.

Easy Vanilla Buttercream

20 tablespoons (2 1/2 sticks) unsalted butter, softened

2 ½ cups (10 ounces) Confectioners' sugar

⅛ teaspoon salt

2 tablespoons heavy cream

2 teaspoons vanilla extract

1. Using stand mixer fitted with whisk attachment, whip butter on medium-high speed until smooth, about 20 seconds. Add sugar and salt and mix on medium-low speed until most of sugar is moistened, about 45 seconds. Scrape down bowl; add cream and vanilla and whip on medium-high speed until light and fluffy, about 4 minutes, scraping down bowl as needed.

This quick and easy meatball recipe from Cook’s Country utilizes a few shortcuts that make it an easy recipe for weeknight cooking.  Their technique of simmering the meatballs in the tomato sauce in the ambient heat of the oven cooks them evenly without requiring stirring all while infusing the sauce with great flavor. Using saltines in place of fresh bread gets rid of some of the moisture, making the meatballs less gummy. Perfect over spaghetti.

Download EASY DROP MEATBALLS IN MARINARA SAUCE

GATHER YOUR INGREDIENTS

Meatballs

22 square saltines

1 cup milk

2 pounds 85 percent lean ground beef

2 ounces Parmesan cheese, grated (1 cup)

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon pepper

Sauce

¼ cup extra-virgin olive oil

10 garlic cloves, peeled and smashed

½ teaspoon red pepper flakes

2 (28-ounce) cans crushed tomatoes

Salt and pepper

3 tablespoons chopped fresh basil

NOTE: You can use a #16 portion scoop to form the meatballs. To make shaping easier, wet your hands slightly. The recipe yields enough sauce for 2 pounds of pasta. To serve, toss the pasta with some sauce and top it with the meatballs.

INSTRUCTIONS:

FOR THE MEATBALLS:

1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Place saltines in large zipper-lock bag, seal bag, and crush saltines fine with rolling pin (you should have 1 cup). Combine saltines and milk in large bowl and let sit for 5 minutes for saltines to soften. Mash with fork until smooth paste forms.
2. Add beef, Parmesan, garlic powder, oregano, salt, and pepper to saltine mixture and mix with your hands until thoroughly combined. Divide meat mixture into 24 scant ¼-cup portions. Roll portions between your wet hands to form balls. Transfer to plate, cover with plastic wrap, and refrigerate until ready to use. (Meatballs can be refrigerated for up to 24 hours.)

FOR THE SAUCE:

1. Combine oil and garlic in large Dutch oven. Cook over low heat until garlic is soft and golden on all sides, 10 to 12 minutes, stirring occasionally. Add pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes and 1 teaspoon salt. Nestle meatballs into sauce. Bring to simmer over medium-high heat.
2. Cover and bake until meatballs are cooked through and tender, about 40 minutes. Let cool, uncovered, for 20 minutes. Gently stir in basil and season with salt and pepper to taste. Serve.