cook like james

PARMESAN CHEESE STRAWS

  I like to make a bunch of these ahead of time and keep the “straws” in the freezer until I need them. They make a great appetizer or serve them with your favorite pasta recipe. 

Download PARMESAN CHEESE STRAWS recipe

½ box Pepperidge Farm frozen puff pastry (1 sheet), thawed on the counter for 10 minutes

2 ounces grated Parmesan cheese, (or Asiago) about 1 cup

¼ teaspoon table salt

¼ teaspoon ground black pepper

¼ teaspoon paprika (optional)

1.     Line 2 baking sheets with parchment paper; set aside. Place the puff pastry on a sheet of parchment and sprinkle it with 1/2 cup of the Parmesan, 1/8 teaspoon of the salt, and 1/8 teaspoon of the pepper. Place another sheet of parchment over the top and, using a rolling pin, press the cheese into the dough by gently rolling the pin back and forth. Without removing the parchment, carefully flip the dough over, cheese-side down. Remove the top layer of parchment and repeat with the remaining 1/2 cup Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Measure the piece of dough and continue to roll it out to a 10 1/2-inch square, if necessary.

2.    Remove the top sheet of parchment. Use a sharp knife or pizza cutter to cut the dough into fourteen 3/4-inch-wide strips (see photos below). Gently twist each strip of dough and then transfer it to the prepared baking sheets, spacing the strips about 1 inch apart.

To Store: Wrap each baking sheet tightly with plastic wrap and refrigerate for up to 3 days, or transfer to the freezer for up to 1 month. (After the straws are completely frozen, about 4 hours, they can be transferred to a zipper-lock bag to save space in the freezer. Transfer back to a parchment-lined baking sheet before baking.)

To bake: Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 425 degrees. When the oven is ready, remove the baking sheets from the refrigerator or freezer, unwrap, and bake the straws until fully puffed and golden brown, 8 to 13 minutes, switching and rotating the trays halfway through the baking time. Let the straws cool on a wire rack for 5 minutes before serving. (The cheese straws, completely cooled, can be stored in an airtight container at room temperature for up to 2 days.) 

ANADAMA BREAD

"Anadama bread dates in print to 1915, but is probably somewhat older. If it were not for the frequency of their citation, it would be difficult to believe the story most often cited is of a Gloucester, Massachusetts, fisherman's wife named Anna, who gave her husband nothing but cornmeal and molasses to eat every day. One night the fisherman got so angry, he tossed the ingredients in with some yeast and flour and made a bread in the oven while muttering to himself, "Anna, damn her!"  -Encyclopedia of American Food & Drink.   Whatever its origin, this a wonderful bread, made even better when toasted and slathered with butter and jam.

½ cup water

¼ cup cornmeal

3 ¼ cups bread flour, plus extra for work surface

2 teaspoons table salt

¾ cup milk, warm (110 degrees)

1/3 cup water, warm (110 degrees)

2 tablespoons unsalted butter, melted

¼ cup molasses

1 package rapid-rise yeast (also called instant yeast)

1. Bring 1/2 cup water to boil in small saucepan, slowly whisk in cornmeal. Cook, stirring constantly, until mixture thickens, about 1 minute.

2. Adjust oven rack to low position and heat oven to 200 degrees. Once oven temperature reaches 200 degrees, maintain heat 10 minutes, then turn off oven heat.

3. Mix cornmeal mixture, flour, and salt in bowl of standing mixer fitted with dough hook. Mix milk, warm water, butter, molasses, and yeast in 1-quart Pyrex liquid measuring cup. Turn machine to low and slowly add liquid. When dough comes together, increase speed to medium  and mix until dough is smooth and satiny, stopping machine two or three times to scrape dough from hook if necessary, about 10 minutes. Turn dough onto lightly floured work surface; knead to form smooth, round ball, about 15 seconds.

4. Place dough in very lightly oiled bowl, rubbing dough around bowl to lightly coat. Cover bowl with plastic wrap; place in warm oven until dough doubles in size, 40 to 50 minutes.

5. Turn dough onto lightly floured surface and form dough into loaf by gently pressing the dough into a 9x5” rectangle, one inch thick. Next, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn dough seam side up and pinch it closed. Place dough in greased 9-by-5-by-3-inch loaf pan and press gently so dough touches all four sides of pan.

6. Cover with plastic wrap; set aside in warm spot until dough almost doubles in size, 20 to 30 minutes. Heat oven to 350 degrees, placing an empty loaf pan on bottom rack. Bring 2 cups water to boil.

7. Remove plastic wrap from loaf pan. Place pan in oven, immediately pouring heated water into empty loaf pan; close oven door. Bake until instant-read thermometer inserted at angle from short end just above pan rim into center of loaf reads 195 degrees, about 40 to 50 minutes. Remove bread from pan, transfer to a wire rack, and cool to room temperature. Slice and serve.

Perfect Popovers

 I was in Washington DC recently and had a great dinner at BLT (Bistro Laurent Tourondel http://www.bltsteak.com/). The food was delicious, but the popovers were particularly memorable. Popovers are great in the morning with some strawberry butter, or you can add a little grated parmesan cheese to the batter and serve them at dinner. If you’re serving a Roast Prime Rib, you can also make great individual Yorkshire puddings by substituting pan drippings for the vegetable oil.

2 large eggs 

1 cup whole milk 

1 cup unbleached all-purpose flour (5 ounces)

1/2 teaspoon table salt 

1 tablespoon unsalted butter , melted

1 tablespoon vegetable oil 

1.    In a large bowl, whisk the eggs and milk until well combined, about 20 seconds. Whisk the flour and salt in a medium bowl and add to the egg mixture; stir with a wooden spoon or spatula just until the flour is incorporated; the mixture will still be lumpy. Add the melted butter. Whisk until the batter is bubbly and smooth, about 30 seconds. Let the batter rest at room temperature for 30 minutes.

2.    While the batter is resting, measure 1/2 teaspoon vegetable oil into each cup of the popover pan. Adjust an oven rack to the lowest position, place the popover pan in the oven, and heat to 450 degrees. After the batter has rested, pour it into a 4-cup liquid measuring cup or another container with a spout (you will have about 2 cups batter). Working quickly, remove the pan from the oven and distribute the batter evenly among the 6 cups in the pan. Return the pan to the oven and bake for 20 minutes, without opening the oven door. Lower the heat to 350 degrees and bake until golden brown all over, 15 to 18 minutes more. Invert the pan onto a wire rack to remove the popovers and cool for 2 to 3 minutes. Serve immediately. 

Best Flaky Biscuits with Bacon and Cracked Pepper

Download Best Flaky Biscuits with Bacon and Cracked Pepper Recipe

These biscuits are perfect for an indulgent weekend breakfast. Serve them with scrambled eggs, your favorite frittata, or make mini sandwiches with leftover ham and cheddar cheese. Saco powdered buttermilk works well in this recipe, but make sure that the water is ice cold when you add the melted butter. The tiny clumps of butter that form from the cold liquid ensure the flakiness of the biscuits – a handy tip from the folks at America’s Test Kitchen.

6 strips bacon, cut in half lengthwise and then crosswise into 1/4-inch pieces 

2 cups unbleached all-purpose flour (10 ounces) 

1 teaspoon coarsely ground black pepper  

2 teaspoons baking powder  

1/2 teaspoon baking soda  

1 teaspoon sugar  

3/4 teaspoon table salt  

1 cup buttermilk (cold) 

8 tablespoons unsalted butter , melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits 

1.    Preheat oven to 475 degrees and adjust oven rack to middle position. Fry bacon in 10-inch non-stick skillet over medium heat until crisp, 5 to 7 minutes; transfer bacon to paper towel-lined plate and cool to room temperature.

2.    Whisk flour, pepper, baking powder, baking soda, sugar, cooled bacon, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.

3.    Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Spray a 1/4-cup dry measure lightly with cooking spray and then scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.

4.    Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.

My sister has been making zucchini bread for as long as I can remember – and it’s always been a favorite quick bread, especially in the summer. It’s a great way to use up overgrown zucchini from the garden. The pineapple adds some nice flavor and makes a nice alternative to raisins. I like to serve it sandwiched together with cream cheese and thinly sliced granny smith apples.

Download Zucchini bread recipe

2 cups all purpose flour

1 cup whole wheat flour

3 teaspoons cinnamon

1 teaspoon pumpkin spice (optional)

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

3 eggs

1 cup canola oil

1 cup sugar

½ cup brown sugar

1 teaspoon vanilla

1 tablespoon fresh lemon juice

1 teaspoon grated lemon peel

2 cups shredded zucchini (about 2 medium, grated with a box grater)

8 oz. can crushed pineapple, drained

1/2 cup toasted walnuts, chopped

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 2 medium sized bread tins (8½"x4½" x 3")

2. In medium sized bowl, stir together flour, whole wheat flour, spices, powder, soda and salt; set aside.

3. In a large bowl, beat the eggs, oil, sugars, lemon juice, zest and vanilla with a wooden spoon until light and fluffy. Stir in zucchini and mix well.

4. Add flour mixture and stir to combine. Stir in pineapple and walnuts, and stir together gently. Pour batter into prepared pans. Bake at 350 for 50-60 hour or until toothpick comes out clean. Cool in pan 10 minutes and then turn onto wire racks to cool completely.

There’s nothing like a tender flaky scone, especially when it’s lathered in English Double cream and jam. I’ve tried a variety of recipes but I prefer the method described Cook’s Illustrated. Feel free to substitute any dried fruit for the currants. 

Download Oat Scones with Currants Recipe

1 1/2 cups rolled oats (4 1/2 ounces)

1/4 cup whole milk 

1/4 cup heavy cream 

1 large egg 

1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)

1/3 cup granulated sugar (2 1/4 ounces)

2 teaspoons baking powder 

1/2 teaspoon table salt 

10 tablespoons unsalted butter (cold), cut into 1/2-inch cubes

1 tablespoon Demerara sugar for sprinkling

1.    Preheat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven on middle rack until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Measure out 2 tablespoons of oats and set aside.

2.    Adjust oven temperature to 450 degrees. Line another baking sheet with parchment paper.

3.    Whisk milk, cream, and egg in large measuring cup until  combined; remove 1 tablespoon to small bowl and reserve for glazing.

4.    Pulse flour, 1/3 cup sugar, baking powder, and salt in food processor to combine. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats. Using rubber spatula, fold in liquid ingredients until large clumps form. Gently mix dough by hand in bowl until dough forms cohesive mass.

5.    Sprinkle work surface with 1 tablespoon of reserved oats, turn dough out onto work surface, and sprinkle top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef’s knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart.

6.    Brush surfaces with reserved egg mixture and sprinkle with demerara sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes.

This is a delicious moist, dark, spicy pumpkin bread. It’s perfect on its own, or you can make “sandwiches” with cream cheese and thinly sliced apples. The cornmeal gives the bread a great texture.

2 ¼ cups (10 ounces) whole wheat flour

½ cup (2 ounces) corn meal

1 ½ tsp. soda

½ tsp. baking powder

1 ½ tsp. cinnamon

1 tsp. ground ginger

½ tsp. cloves

½ tsp. nutmeg

¾ tsp. salt

2/3 cup (5 ounces) unsalted butter, at room temperature

1 cup sugar

1 cup brown sugar

1 15-ounce can pumpkin

4 eggs, at room temperature

2/3 cup water

1 tsp. vanilla

1 cup raisins (or currants, dried cranberries or dried cherries)

½ cup walnuts, chopped

1.    Preheat oven to 350 degrees. Grease and flour two medium sized load pans (8.5x4”)

2.    In a medium bowl stir together flour, cornmeal, soda, powder, spices and salt; set aside.

3.    In a large bowl, beat together butter and sugars until blended, by hand or with a hand held mixer.

4.    With large spoon, beat in pumpkin, eggs, water, and vanilla. Add dry ingredients and mix together just until blended. Stir in raisins and walnuts.

5.    Pour into the 2 prepared pans and bake until wooden skewer inserted in the center comes out clean, about an hour. Cool in pan for 10 minutes and then turn out onto wire rack to cool completely.

Moist Corn Bread

1 1/2 cups unbleached all-purpose flour , (7 1/2 ounces) 

1 cup yellow cornmeal (5 1/2 ounces)

2 teaspoons baking powder 

1/4 teaspoon baking soda 

3/4 teaspoon table salt 

1/4 cup packed light brown sugar (1 3/4 ounces)

3/4 cup frozen corn (3 1/2 ounces), thawed

1 cup buttermilk 

2 large eggs 

8 tablespoons unsalted butter (1 stick), melted and cooled slightly

Instructions

1.     Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch-square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside.

2.    In food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.

3.    Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.

Download Classic Banana Bread

1 stick unsalted butter, at room temperature

1 cup sugar

2 eggs, at room temperature

1 ½ cups flour (unbleached or white whole wheat)

1 tsp. soda

1 tsp. salt

1 cup mashed very ripe bananas

½ cup sour cream

1 tsp. vanilla

½ tsp. grated lemon zest

½ cup chopped toasted walnuts

1. Preheat oven to 350°F. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular glass loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan, or 4 small loaf pans; set aside.

2. Cream the butter and sugar until light and fluffy with the paddle attachment of a stand mixer.

3. Beat in eggs.

 4. Sift the dry ingredients and combine with butter mixture using a large wooden spoon. 

 5. Add the bananas, sour cream, zest and vanilla. Mix to combine. Stir in nuts.

 6. Bake 1 hour (40 minutes for small pans)

MULTIGRAIN DINNER ROLLS 

6 ¼ ounces Arrowhead Mills Organic 7-grain hot cereal mix , 1 1/4 cups

20 ounces boiling water (2 1/2 cups)

15 ounces unbleached all-purpose flour (3 cups), plus extra for dusting work surface

7 ½ ounces whole wheat flour (1 1/2 cups)

4 tablespoons honey 

4 tablespoons unsalted butter , melted and cooled slightly

2 ½ teaspoons rapid rise yeast 

1 tablespoon table salt 

¾ cup pumpkin seeds or sunflower seeds, (unsalted)

½  cup old-fashioned rolled oats or quick oats

Instructions

1. Place cereal mix in bowl of standing mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours in medium bowl.

2. Once grain mixture has cooled, add honey, melted butter, and yeast and stir to combine. Attach bowl to standing mixer fitted with dough hook. With mixer running on low speed, add flours, 1/2 cup at a time, and knead until dough forms ball, 1 1/2 to 2 minutes; cover bowl with plastic and let dough rest 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, 3 to 4 minutes (if it does not clear sides, add 2 to 3 tablespoons additional all-purpose flour and continue mixing); continue to knead dough for 5 more minutes. Add seeds and knead for another 15 seconds. Transfer dough to floured work surface and knead by hand until seeds are dispersed evenly and dough forms smooth, taut ball. Place dough into greased container with 4-quart capacity; cover with plastic wrap and allow to rise until doubled, 45 to 60 minutes.

3. Adjust oven rack to middle position; heat oven to 375 degrees. Spray two 9 by 9-inch baking pans with nonstick cooking spray. Transfer dough to lightly floured work surface and cut in half crosswise with knife or bench scraper. Cut each half into thirds, then into thirds again, to make 18 even sized pieces of dough. Gently roll each piece in circular motion to make round, then roll one side of dough in oats and place in baking pan, oat side up. Repeat to fill both baking pans with nine rolls each. Cover lightly with plastic wrap and let rise until almost doubled in size, 30 to 40 minutes. (Dough should barely spring back when poked with knuckle.) Bake until internal temperature registers 200 degrees on instant-read thermometer, 30 to 35 minutes. Remove rolls from pan and cool on wire rack for about 2 hours.