Cook Like James

Roasted Idaho Rainbow Trout with White Bean Parsley Salad

I saw this recipe pop up on Cook’s Country Instagram feed and knew I had to try it. I love recipes that require little advance prep, use just a handful of ingredients and yet manage to deliver impressive and delicious results. As with all of CC’s recipes, they are virtually foolproof. This is an easy weeknight night dinner, and pairs well with a crisp white wine and some warm crusty French bread.

Download Roasted Idaho Rainbow Trout White Bean Parsley Salad recipe

 INGREDIENTS

Serves 4

4 (6- to 8-ounce) boneless, butterflied whole trout

Salt and pepper

½ cup olive oil, plus extra for drizzling

2 (15-ounce) cans cannellini beans, rinsed

2 shallots minced

¼ cup chopped fresh parsley

¼ cup lemon juice (2 lemons)

2 tablespoons capers rinsed and chopped

4 teaspoons minced fresh rosemary

2 garlic cloves minced

1. Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 450 degrees.
2. Combine rinsed beans, shallots, parsley, lemon juice, capers, rosemary, garlic, and ¼ cup olive oil in bowl. Season with salt and pepper to taste. Set aside while preparing fish
3. Pat trout dry with paper towels and season with salt and pepper. Add remaining ¼ cup olive oil to hot sheet, tilting to coat evenly, and return to oven for 4 minutes. Carefully place trout skin side down on sheet and cook until opaque and cooked through, 7 to 9 minutes. Transfer trout to platter. Garnish with parsley and rosemary sprigs. Serve bean salad with trout, drizzled with extra oil.

100 Percent Whole-Wheat Pancakes

 

As with most recipes from Cook’s Illustrated, these are fool proof pancakes that are super easy to prepare. I sometimes cut the recipe in half for just two people, or you can refrigerate leftover better in a sealed container, and make a few more the next day. An electric griddle - set at 350 degrees -  can be used in place of a skillet. If substituting buttermilk powder and water for fresh buttermilk, use only 2 cups of water to prevent the pancakes from being too wet. To ensure the best flavor, use either recently purchased whole-wheat flour or flour that has been stored in the freezer for less than 12 months. Great with fresh berries or bananas, and pure maple syrup.

Download 100 Percent Whole-Wheat Pancakes recipe

MAKES 15 PANCAKES

INGREDIENTS

2 cups (11 ounces) 100% whole-wheat flour (preferably King Arthur)

2 tablespoons sugar

1 ½ teaspoons baking powder

½ teaspoon baking soda

¾ teaspoon salt

2 ¼ cups buttermilk

5 tablespoons plus 2 teaspoons vegetable oil

2 large eggs

INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set in rimmed baking sheet with vegetable oil spray; place in oven.
2. Whisk flour, sugar, baking powder, baking soda, and salt together in medium bowl. Whisk buttermilk, 5 tablespoons oil, and eggs together in second medium bowl. Make well in center of flour mixture and pour in buttermilk mixture; whisk until smooth. (Mixture will be thick; do not add more buttermilk.)
3. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan. Using 1/4-cup dry measuring cup or 2-ounce ladle, portion batter into pan in 3 places. Gently spread each portion into 4 1/2-inch round. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer.
4. Serve pancakes immediately or transfer to wire rack in oven. Repeat with remaining batter, using remaining 1 teaspoon oil as necessary.

Gingerbread Muffins with Crystallized Ginger Topping

Delicious muffin recipe from Cook’s Country magazine that is perfect to make around the holidays. Ground ginger and crystallized ginger pack these moist and tender muffins with great flavor. I substituted Saco Buttermilk powder and water for the buttermilk and they turned out fine. The topping Is optional, but adds a nice crunch to the muffin tops.

MAKES 12 MUFFINS

INGREDIENTS:

2 cups unbleached all-purpose flour (10 ounces)

½ teaspoon baking soda

½ teaspoon table salt

1 tablespoon ground ginger

2 teaspoons ground cinnamon

½ teaspoon ground allspice

2 large eggs

1 ½ cups packed dark brown sugar (10 1/2 ounces)

1 cup buttermilk (or 4 tablespoons buttermilk powder & 1 cup water)

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

For Topping

2 tablespoons chopped crystalized ginger

¼ cup sugar

Be careful not to overmix the batter in step 2; otherwise the muffins will be tough.

1. Adjust oven rack to middle position and heat oven to 375 degrees. Spray standard muffin tin with nonstick cooking spray.

2. Whisk together flour, baking soda, salt, ginger, cinnamon, and allspice (and buttermilk powder if using) in medium bowl until combined. Whisk together eggs, brown sugar, and buttermilk (or water if using buttermilk powder) in large bowl until combined. Add melted butter and whisk vigorously until thick and homogeneous. Whisk half of dry ingredients into wet ingredients until two begin to come together and then add remaining dry ingredients and stir with rubber spatula or wooden spoon until just combined (do not overmix).

3. For Topping: Process crystallized ginger with sugar in food processor until finely ground.

4. Use ice cream scoop or large spoon to drop batter into greased muffin tin, will almost fill cup. Sprinkle even portion of ginger sugar over each muffin. Bake until golden and toothpick inserted into center of muffin comes out clean, 18 to 22 minutes, rotating pan from front to back halfway through baking time. Cool muffins in tin for 5 minutes and then transfer to wire rack and cool for 10 more minutes. Serve warm.

Butternut Squash Risotto Balsamic Drizzle

 

The natural sweet flavor of butternut squash combines perfectly with the rich creamy risotto. This recipe from Cook’s Illustrated uses the squash's seeds and fibers to help deepen the earthy squash flavor. Makes a great fall dish, and the balsamic drizzle is optional, but delivers great finishing touch.

Download Butternut Squash Risotto Balsamic Drizzle recipe

Serves 4 as a main course or 6 as a first course

INGREDIENTS

2 tablespoons olive oil

1 butternut squash (medium, about 2 pounds), peeled, seeded (fibers and seeds reserved), and cut into ½ inch cubes (about 3 1/2 cups)

¾ teaspoon table salt

¾ teaspoon ground black pepper

4 cups low-sodium chicken or vegetable broth

1 cup water

4 tablespoons unsalted butter

2 small onions, chopped very fine (about 1 ½ cups)

2 medium cloves garlic, minced (about 2 teaspoons)

2 cups Arborio rice

1 ½ cups dry white wine

1 ½ ounces grated Parmesan cheese (about 3/4 cup)

2 tablespoons minced fresh sage leaves

¼ teaspoon fresh grated nutmeg

Balsamic Drizzle

1 cup balsamic vinegar

2 tablespoons brown sugar

For the Drizzle:

1. Combine vinegar and sugar in a small pot over medium-high heat and bring up to a bubble. Reduce the heat to medium and cook the liquids until they've reduced by about half and are thick and syrupy, about 10 minutes. Set aside until ready to use

For the Risotto:

1. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add about 3 1/2 cups squash in even layer and cook without stirring until golden brown, 4 to 5 minutes; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Continue to cook, stirring occasionally, until squash is tender and browned, about 5 minutes longer. Transfer squash to bowl and set aside.
2. Return skillet to medium heat; add reserved squash fibers and seeds and any leftover diced squash. Cook, stirring frequently to break up fibers, until lightly browned, about 4 minutes. Transfer to large saucepan and add chicken broth and water; cover saucepan and bring mixture to simmer over high heat, then reduce heat to medium-low to maintain bare simmer.
3. Melt 3 tablespoons butter in now-empty skillet over medium heat; when foaming subsides, add onions, garlic, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes. Add rice to skillet and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes.
4. Meanwhile, strain hot broth through a fine mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan and discard solids in strainer; cover saucepan and set over low heat to keep broth hot.
5. When wine is fully absorbed, add 3 cups hot broth and half of reserved squash to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.
6. Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 2 or 3 more times, until rice is al dente. Off heat, stir in remaining 1 tablespoon butter, Parmesan, sage, and nutmeg; gently fold in remaining cooked squash. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto.
7. Serve immediately on warm flat plates, drizzled with Balsamic glaze and extra parmesan. 
   
   
   

Old Fashioned Coffee Cake Thick Crumb Topping

 

This recipe for "New York-Style Crumb Cake" from Cook's Illustrated reminded me of my years in NYC where you could find big squares of thick crumb coffee cake in nearly every corner deli. It's also reminiscent of Drake's Coffee Cakes - a primarily east coast product made even more famous by a Seinfeld episode. Cook's Illustrated makes it clear not to be tempted to use all-purpose flour in this recipe, the cake flour is essential to producing a fine tender crumb. If you don't have buttermilk, you can substitute an equal amount of plain, low-fat yogurt. When topping the cake, take care to not push the crumbs into the batter. This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling, increase the baking time to about 45-50 minutes. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.

 

Crumb Topping

 

1/3 cup granulated sugar

1/3 cup dark brown sugar

3/4 teaspoon ground cinnamon  

1/8 teaspoon table salt  

8 tablespoons unsalted butter (1 stick), melted and still warm 

1 3/4 cups cake flour (7 ounces) 

 

Cake

 

1 1/4 cups cake flour (5 ounces) 

1/2 cup granulated sugar (3.5 ounces) 

1/4 teaspoon baking soda  

1/4 teaspoon table salt  

6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool 

1 large egg  

1 large egg yolk  

1 teaspoon vanilla extract  

1/3 cup buttermilk  

 Confectioners' sugar for dusting 

 

 

1. FOR THE TOPPING: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.

 

2. FOR THE CAKE: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.

 

3. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.

 

4. Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Using both hands, break apart the crumb dough, rolling the broken dough between your thumb and forefinger to form crumbs about the size of large peas. Continue until all the dough has been broken down into crumbs. Sprinkle crumbs evenly over the cake batter, breaking apart any larger chunks, beginning with edges and then working toward center. Bake until crumbs are golden and wooden toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners' sugar just before serving.