Cook Like James

Super Easy Bittersweet Chocolate Ice Cream

Super Easy Bittersweet Chocolate Ice Cream

This is a super easy, super delicious chocolate ice cream. It uses just a few basic ingredients and does not require any special equipment. Sweetened condensed milk eliminates the need for eggs and sugar and carefully supervised custards. The texture is incredible – smooth, silky, almost mousse-like. As always, use the best possible bittersweet chocolate – like Callebaut or Valrhona. Eagle Brand’s website features several flavor variations (click for their recipes), but this one from Cook’s Country seems to have the best balance. I’m planning to test some fruit versions soon!

Download Super Easy Bittersweet Chocolate Ice Cream recipe

Makes 1 quart

1 teaspoon instant coffee or espresso powder

1 tablespoon hot water

4 ounces bittersweet chocolate, chopped fine

½ cup sweetened condensed milk

½ teaspoon vanilla extract

Pinch of salt

1 ¼ cups heavy cream, cold

INSTRUCTIONS

CHOCOLATE BASE: Combine coffee (or espresso) powder and hot water in small bowl. Let stand until coffee dissolves, about 5 minutes. Microwave the bittersweet chocolate, sweetened condensed milk, and coffee mixture in a bowl, stirring every 10 seconds, until chocolate is melted, about 1 minute. Stir in vanilla and salt. Let cool.

MIX AND FREEZE With electric mixer on medium-high speed, whip the cream to soft peaks, about 2 minutes. Whisk one-third of whipped cream into chocolate mixture. Fold remaining whipped cream into chocolate mixture until incorporated. Freeze in airtight container until firm, at least 6 hours or up to 2 weeks. Serve. If you plan to store the ice cream for more than a few days, place plastic wrap directly on its surface before freezing.

 

 

Crockpot Guinness Beef Stew

Crockpot Guinness Beef Stew

You don’t have to be Irish to enjoy this hearty beef stew. Perfect to serve on St Patrick’s Day with some  homemade biscuits, or better yet, thick slices of Soda Bread. This recipe from Cook’s Country uses Guinness Draught beer to enhance the beef flavors and their “secret” ingredient - bittersweet chocolate – makes it over-the-top delicious. Using a slow cooker not only makes it a nearly hassle-free recipe, but also produces succulent meat, fork-tender vegetables, and a rich, flavorful broth.

Serves 6 to 8    Download Crockpot Guinness Beef Stew

4 pounds boneless beef chuck stew meat (about 11/2-inch chunks)

2 tablespoons vegetable oil

2 onions, chopped

4 cups low-sodium chicken broth

1 ½ cups Guinness Draught

1tablespoon light brown sugar

1 teaspoon dried thyme

1 ounce bittersweet chocolate, chopped

2 bay leaves

5 carrots, peeled and cut into 1-inch chunks

1 pound parsnips, peeled and cut into 1-inch chunks

1 ½ pounds baby red potatoes, scrubbed

¼ cup all-purpose flour

1 cup frozen peas

2 tablespoons minced fresh parsley leaves

1. Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 teaspoons of oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all sides, about 8 minutes. Transfer to slow cooker insert and repeat with additional 2 teaspoons oil and remaining beef.

2. Add remaining 2 teaspoons oil, onions, and 1/4 teaspoon salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/4 cups stout, brown sugar, thyme, chocolate, and bay leaves and bring to boil, using wooden spoon to scrape up browned bits. Transfer to slow cooker insert.

3. Add carrots, parsnips, and potatoes to slow cooker insert. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high for 6 to 7 hours).

4. Set slow cooker to high. In a small bowl, whisk flour and remaining 1/4 cup beer until smooth, then stir mixture into slow cooker. Cook, with crock pot covered, until the sauce thickens, about 15 minutes. Stir in peas and parsley, season with salt and pepper to taste, and discard bay leaf. Serve.

To Make Ahead: You can prepare the recipe through step 2 the night before the ingredients go into the slow cooker. Refrigerate the browned beef and the onion mixture in separate containers. In the morning, transfer the beef and the onion mixture to the slow cooker and proceed with step 3.

 

St Patrick's Day Irish Soda Bread

 

March is the perfect time to bake a traditional Irish Soday Bread and after trying several versions, this one from Cooks Illustrated is a favorite. For a more traditional soda bread, reduce the sugar by half and omit the raisins. If you're in the mood for more Irish fare for St Patrick's Day - try making a Guiness Beef Stew or some Colcannon (Irish Mashed Potatoes) or take a trip to Dublin and stay at one of my favorite hotels - The Merrion. For more St. Patrick Day recipes visit One for the Table and find more Irish staples - Beer & Baileys

 

Download St Patricks Day Irish Soda Bread recipe

 

3 cups unbleached all-purpose flour, plus more for work surface

1 cup cake flour 

1/4 cup granulated sugar 

1 1/2 teaspoons baking soda 

1 1/2 teaspoons cream of tartar 

1 1/2 teaspoons table salt 

4 tablespoons softened unsalted butter 

1 1/4 cups buttermilk 

1 egg, lightly beaten

1 cup raisins, golden raisins, or currants (or combo of dark and golden raisins)

 

1.    Adjust oven rack to upper-middle position and heat oven to 400 degrees. Whisk flours, sugar, baking soda, cream of tartar, and salt in large bowl. Work softened butter into dry ingredients with fork or fingertips until texture resembles coarse crumbs.

 

2.    Add buttermilk, egg, raisins,  and stir with a fork just until dough begins to come together. Turn out onto flour-coated work surface; knead until dough just becomes cohesive and bumpy, 12 to 14 turns. (Do not knead until dough is smooth, or bread will be tough.)

 

3.    Pat dough into a round about 6 inches in diameter and 2 inches high; place on greased or parchment-lined baking sheet or in a cast-iron skillet. Cut a cross shape into the top.

 

4.    Bake until golden brown and a skewer inserted into center of loaf comes out clean or internal temperature reaches 170 degrees, 40 to 45 minutes, covering bread with aluminum foil if it is browning too much. Remove from oven and brush with some melted butter; cool to room temperature, 30 to 40 minutes

 

Sour Cream Apple Crumble Coffee Cake

This rich, moist coffee cake is quick to make and also works well peaches, apricots, and even frozen blueberries. 

Download Sour Cream Apple Crumble Coffee Cake recipe

Streusel Topping

½ cup flour

½ cup brown sugar tablespoons butter

2 tablespoons sugar

½ teaspoon cinnamon

¼ teaspoon nutmeg

Pinch of salt

4 tablespoons unsalted butter, at room temperature

¼ cup chopped nuts (optional)

 

Coffee Cake

2 cups flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup sugar

8 tablespoons unsalted butter, at room temperature

2 eggs

¾ cup sour cream

1 teaspoon vanilla

1-2 medium sized apples, peeled, cored and diced

 

Streusel Topping:

Mix flour, sugars, spices and salt in the bowl of food processor or Cuisinart Mini-prep and pulse to combine. Add butter and pulse just to combine. Add nuts and pulse 3-4 times; set mixture aside.

Coffee Cake:

1. Preheat oven to 350 degrees F and adjust oven rack to center position. Grease and flour and 9” square pan, or springform pan.

2. Combine flour, baking powder, baking soda and salt in a medium bowl; set aside.

3. Beat the butter for 1 minute in the bowl of an electric mixer on medium speed. Gradually add the 1 cup sugar and beat on medium high speed for 3 minutes. Add eggs, one at a time, and beat for about 20 seconds eggs. Add vanilla and beat for 10 seconds.

4. Remove bowl from mixer stand and add 1/3 of the flour mixture and 1/3 of the sour cream and stir with a rubber spatula until combined. Repeat twice, being careful not to overbeat mixture.

5. Spread batter into prepared pan. Scatted diced apples over top over batter. Sprinkle streusel topping over apples, pinching pieces together to form small clumps.

6. Bake for 35-45 minutes, until firm to the touch and a cake tester inserted in the center comes out clean.

Fresh Georgia Peach Jam

There really is nothing like a Georgia Peach and they are arguably the sweetest and tastiest grown anywhere in the world. Georgia ranks third nationally in acreage devoted to peaches (with 11,500 acres in 2006) and in production (behind California and South Carolina). Fresh Georgia peaches are available only 16 weeks each year, from mid-May to August. Georgia enjoys important production and marketing advantages, primarily its proximity to eastern markets and favorable prices because of early harvests and high-quality fruit production. I love to make big batches of peach jam when they’re in peak season. It's worth purchasing a canning kit which usually includes wide mouth funnel, magnetic lid lifter, vinyl coated jar lifter, jar wrench & vinyl coated tong. You can find them online for about $10 at http://thekitchenstore.com/homecanningkit.html

Download Fresh Georgia Peach Jam recipe

Fresh Peach Jam with Bourbon 

6 cups peaches (about 3 lbs) , washed, pitted, and chopped (peeled is optional)

1 ¾ cup packed light brown sugar

6 T lemon juice

¼ cup bourbon

1 ½ cups sugar

1 package powdered pectin

1.    Combine peaches with brown sugar, bourbon and lemon juice and let sit on the counter overnight, covered.

2.   Transfer peach mixture to a large non-reactive saucepan. Bring to a boil. Cover and reduce heat and simmer for 15 minutes, stirring occasionally. Remove lid, add granulated sugar and cook rapidly, constantly stirring until it reaches 220 degrees on a thermometer. Remove pan from heat and stir in pectin, return and boil for 2 minutes more. Ladle into hot jars and seal according to canning jar directions

 
 

Whole Wheat Pumpkin Cupcakes with Caramel Swiss Meringue Buttercream

Whole Wheat Pumpkin Cupcakes with Caramel Swiss Meringue Buttercream

When I asked what I could bring for dessert to a recent gathering, my friend told me that her husband loves “anything pumpkin” - particularly healthy recipes - but also a little decadent. Always up for a challenge, I consulted my well-worn copy of Whole Grain Baking from King Arthur. They have a wonderful recipe for Pumpkin Layer cake which uses both whole wheat and whole barley flour. It’s a quick and easy cake recipe and the barley and pumpkin keep it nice and moist. I opted for cupcakes which are easier to transport and decided to frost them with a Brown Sugar Swiss Meringue Buttercream. For a finishing touch, I made some candied pecans with pumpkin seeds and crystallized ginger. The result was an over-the-top cupcake with a very “healthy” vibe.

Download Whole Wheat Pumpkin Cupcakes with Caramel Swiss Meringue Buttercream recipe

Pumpkin Cupcakes

1 ½ cups (6 ounces) whole wheat flour

1 cup (4 ounces) whole barley flour

1 teaspoon baking powder

1 teaspoon soda

¾ teaspoon salt

1 ½ teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

¼ teaspoon allspice

1 ¾ cups (13 ¼ ounces) dark brown sugar

½ cup unsalted butter, softened

½ cup vegetable oil

4 large eggs

1 can (15-ounce) pumpkin puree

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line standard muffin/cupcake tin with paper liners and spray lightly with non stick cooking spray.  Set the pan aside.

2. Whisk together flour, baking powder, baking soda, salt and spices in a medium bowl; set aside.

3. Mix together the brown sugar, butter and oil in large bowl until thick and creamy. Whisk in eggs, one at a time, scraping sides of bowl with a rubber spatula to make sure everything is evenly combined. Whisk in pumpkin and mix until evenly combined.

4. Stir in dry ingredients and mix with a wooden spoon until combined.

5. Divide batter evenly among prepared muffin cups using 2-ounce ice cream scoop. Bake, rotating tin halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Let cupcakes cool 5 minutes in tin and then remove to cool completely.

Brown Sugar Swiss Meringue Buttercream

1/2 cup dark brown sugar

2 large egg whites

Pinch sea salt

12 tablespoons (1 1/2 sticks) unsalted butter, softened and cut into 1-tablespoon pieces

1 teaspoon vanilla extract

1. Combine dark brown sugar, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until slightly thickened, foamy, and registers 150 degrees on instant-read thermometer, 2 to 3 minutes.

2. Place bowl in stand mixer fitted with whisk attachment. Beat mixture on medium speed until consistency of shaving cream and slightly cooled, 1 to 2 minutes. Add butter, 1 piece at a time, until smooth and creamy. (Frosting may look curdled after half of butter has been added; it will smooth with additional butter.) Once all butter is added, add vanilla; mix until combined. Increase speed to medium-high and beat until light, fluffy, and thoroughly combined, about 30 seconds, scraping beater and sides of bowl with rubber spatula as necessary.

3. If final frosting seems too thick, warm mixer bowl briefly over pan of simmering water. Place bowl back on mixer and beat on medium-high speed until creamy.

Candied Pecans with Pumpkin Seeds and Crystallized Ginger

1-1/2 Tbs. unsalted butter

2/3 cup pecans

1/2 cup unsalted, raw, hulled pumpkin seeds (pepitas)

2 Tbs. firmly packed light brown sugar

1/4 tsp. table salt

1-1/2 Tbs. chopped crystallized ginger

1. Melt the butter in a heavy-duty 12-inch nonstick skillet over medium heat. Add the pecans and pepitas and cook until the pecans brown slightly and the pepitas begin to pop, about 2-3 minutes.

2. Sprinkle in the brown sugar and salt and stir until the sugar melts and the nuts are glazed, about 2 minutes. Stir in the ginger. Remove from the heat and let the mixture cool in the skillet for 5 minutes and then transfer to bowl to cool completely.

 

TO ASSEMBLE CUPCAKES

1. Frost cooled cupcakes with buttercream and top with candied pecans.

Best Whole Wheat Pumpkin Bread

This is a delicious moist, dark, spicy pumpkin bread. The whole wheat flour not only makes it a healthier choice, but also lends great flavor to the spices. 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.

Download Best Whole Wheat Pumpkin Bread recipe

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.

Louisiana Style Shrimp and Cheesy Grits

Celebrate Mardi Gras with this quick and easy dinner for two, inspired by traditional Louisiana cooking. Uglesich's Restaurant in New Orleans (Uglesich website) serves one of the best shrimp and grits that I ever tasted, although, just about everything there was incredible. This recipe, which follows a method from America’s Test kitchen, is pretty easy to throw together and makes a great quick dinner for two.

 Download Southern Style Shrimp and Grits for Two recipe

8 ounces shrimp (large size 31-40 per pound), peeled and deveined

1 tablespoon Olive Oil

1 minced garlic clove

pinch of Cayenne pepper

¼ - ½ tsp. Cajun Seafood seasoning

Salt and pepper

1 tablespoon unsalted butter

1 small onion minced (about ½ cup)

1 1/2 cups water

1/2 cup Heavy Cream

1/2 teaspoon hot sauce, like Tabanero or Frank's RedHot

½ tsp. Worcestershire sauce

1/2 cup Quick Grits (Quick not instant grits is key)

4 oz extra-sharp shredded cheddar cheese, shredded

1 green onion sliced thin

 

 1.  Adjust oven rack to the middle and heat oven to 375 degrees

2.  Toss the shrimp with the oil, garlic, cayenne, Cajun seasoning and season with salt and pepper. Cover and refrigerate will making the grits. 

3.  Melt butter in a 10 inch skillet over medium heat.  Add onion and cook until soften stirring frequently, 4- 5 minutes.

4.  Stir in water, cream, hot sauce, Worcestershire sauce, 1/2 tsp salt and 1/4 tsp pepper and bring to a boil.

5.  Slowly whisk in grits, reduce heat to low and cook, stirring often until grits are thick and creamy, 5-7 minutes.

6.  Remove from heat and whisk in cheddar until combined.

7.  Lay shrimp on their sides in a pinwheel (circle the skillet with tails in middle) over the grits then press on them slightly to submerge about halfway down.

8.  Transfer skillet to oven and bake until shrimp are cooked through, about 5 – 7 minutes. Sprinkle with scallions and serve.

Seared Scallops with Fresh Cilantro Pesto

Seared Scallops with Fresh Cilantro Pesto

 These scallops make a great first course, but you can easily serve it as main course by mixing the pesto with pasta. I use cilantro  because it grows so well in the garden, but you can easily substitute your favorite pesto – basil or sun dried tomato would work well.

Download Seared Scallops with Fresh Cilantro Pesto

 1 cup packed fresh cilantro leaves 

¼ cup fresh parsley or baby spinach leaves

1 tablespoon toasted pine nuts 

1-2 medium cloves garlic, chopped coarse

1/2 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

Pinch of coarse kosher salt 

Pinch of ground black pepper 

1/4 cup olive oil 

 3/4 pound sea scallops, about 16, small side muscles 

1 tablespoon olive oil 

1 tablespoon unsalted butter

1.    Pulse cilantro, pine nuts, garlic, zest, lemon juice, salt, and pepper in bowl of food processor until minced. With processor running, slowly add oil. Process until smooth; set aside.

2.    Sprinkle scallops on both sides with salt and pepper. Heat large (11-inch) sauté pan over medium-high heat until hot, about 1 minute. Add half the oil; swirl to coat bottom. Add butter and continue to heat pan until butter begins to turn golden brown. Add half the scallops, one at a time, flat side down; cook, adjusting heat as necessary to prevent fat from burning, until scallops are well browned, 1 1/2 to 2 minutes.

3.Using tongs, turn scallops, one at a time; cook 1 to 1 1/2 minutes longer, depending on size. Repeat cooking process using remaining half of oil and scallops.

4.    Serve 2-3 scallops on a small dollop of pesto. 

 

 

Jam Thumbprint Almond Cookies

 

 

Jam Thumbprint Almond Cookies

 

You usually see these cookies during Christmas, but they’re great to give on Valentine’s Day in a festive box. A family friend, the "sweet little old lady" kind, named Ginny Fitzsimmons, shared her recipe with me when I was about 11 years old. I found it the other day, typed neatly (by her) on an index card, and decided I should make them. They’re just as I remember – a rich buttery shortbread-like cookie with a sweet jam center and slightly crunchy outer coating. Bake up a batch for the Valentine in your life.

  

Download Jam Thumbprint Almond Cookies Recipe

  

1/2 cup (1 stick) unsalted butter, softened

1/2 cup plus 2 tablespoons sugar

1 large egg, separated, each part lightly beaten

1 teaspoon pure vanilla extract

1 1/4 cups all-purpose flour

1/8 teaspoon coarse salt

1/2 cup blanched almonds, finely ground (or skinned hazelnuts)

Strawberry or raspberry jam, for filling

 

Directions

 

1.    Preheat oven to 325 degrees. Line 2 cookie sheets with parchment  paper.

 

2.    Mix flour and salt together in a small bowl and set aside.

 

3.    Mix butter and 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes.

 

4.    Add egg yolk and vanilla, and mix well. Reduce speed to low. Add flour and salt, and mix until just combined.

 

5.    Stir together ground nuts and remaining 2 tablespoons sugar  on a plate. Beat egg white with fork in a small bowl until frothy.

 

6.    Roll dough into 1-inch balls; dip balls in egg white, then in nut-sugar mixture. Space 1 inch apart on baking sheets lined with parchment paper. Press down center of each ball with the rounded end of a wooden spoon (or your thumb) . Bake for 5 minutes. Remove from oven; press down centers again with the end of a wooden spoon. Rotate sheets and return to oven. Bake cookies until light golden brown, about 10 minutes more.Fill each center with about ½ teaspoon of jam and return to oven for 2 minutes. Let cool slightly on sheets on wire racks. Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days. 

 

 

Ginny's Original Recipe Card