Tracy Lee : Food, Style and General Musings

This is another must have tool.  I like the Oxo products because they are reliable and readily available in most markets.  You might be able to use a grater in a pinch,  but there is nothing like a zester for making the lovely long strands of citrus.

The better the crab the better the crab cake.  Not all of us are lucky enough to live near a crab shack,  but I like using the fresh lump crab that can be found in refrigerator section of most grocery stores.  It can be a little expensive,  but then I don't make crab cakes every week.  INGREDIENTS: 1 16 oz. package fresh lump crab meat 3 Cup Panko crumbs (divided into 1 cup and 2 cup portions) 1 Egg slightly beaten 3 Chopped scallions 1 Tbsp. chopped lemon zest 2 Tbsp. fresh lemon juice 2 Tbsp. minced fresh basil 1 Tbsp. fresh thyme 2 Tbsp. Dijon style mustard 1/2 Cup mayonnaise Butter  Olive oil Mix all ingredients except 2 cups of Panko.  Form the mixture into equal size balls and make patties.  Put the remaining 2 cups of Panko crumbs on a dinner plate.  Gently cover crab patties with Panko crumbs.  Heat 2 tbsp. butter and 2 tbsp. olive oil on medium high heat.  Place crab cakes in oil and butter and cook until  brown on each.  Keep ad

The great thing about provincial cooking is that the recipes are very forgiving.  I have made this with white  or red wine.  I have used mashed potatoes,  pasta or my family's favorite rice as the starch.  Sometimes my recipe depends on what is in the fridge and pantry.   INGREDIENTS: 6 Strips of  good quality thick sliced bacon (rough chopped) 1 Frying chicken (you can cut the pieces yourself and save money or buy a pre-cut whole chicken) 1/2 cup flour 1 Medium onion chopped or 12 cipollini onions     1-2 cloves garlic 3 Carrots (peeled and chopped) 3 Cups mushrooms (cleaned and sliced) 1 Cup chicken stock 3 Cups red wine  2 Bay leaves 2 Tbs. olive oil 1 Tbsp. herbes de provence Salt and pepper to taste In a large skillet,  cook the bacon until fat is rendered and bacon slightly crispy.  Remove the bacon from the pan and set aside.  Wash and dry the chicken.  Dredge chicken in flour (lightly coat by rolling chicken in flour).  Brown the ch

Making creamy soups is so much easier with an emulsion blender.  One pot and done!  Also known as a stick blender or hand blender.  Because it is compact and cleans easily it is perfect for small mixing projects like French toast custard or whipping cream.  This particular model is inexpensive and comes with a couple of useful attachment.  It costs about $60. Cuisinart Smart Stick CSB77  

Having a few good tools will make cooking easier and more enjoyable. It is true what they say,  "The right tools makes all the difference."  When we were first married,  we couldn't afford the cool gadgets,  so I made due with a blender and hand mixer.   Nothing like pouring hot soup into a blender and having it shoot out the top towards your face.  All art requires sacrifice. Cuisinart Prep 11 Plus This is a great little work horse. I have had mine for about 15 years and that is 15 years hard labor. For most cooks the 11 cup capacity is more than enough.  It comes with blades which allow you to do everything from kneading dough to shredding cheese.  This model is also easy to operate and has a great cost/value ratio.  The cost is about $199.

This one is for you Sara.  The great thing about soups is once you have the basic recipe,  you can get creative.  Want a more Tex-Mex soup,  add lime zest, cilantro,  a jalapeno and a shot of good quality tequila.  Top with a little chopped avocado and it's a new soup.  You could also puree this finely,  add a little more tequila and serve in small shot glasses with a twist of lime and you have a great alternative to Bloody Mary's. INGREDIENTS: 2 Cucumbers (Peeled or not to your preference) 3 Red Bell Peppers 8 Plumb Tomatoes (16 oz can if you cannot find good fresh tomatoes) 2 Red Onions 6 Cloves Garlic (Minced) 46 Oz. Tomato juice 1/2 Cup White Wine Vinegar 1/4 Cup Worcestershire Sauce 1/2 Cup Good Olive Oil (Plus a little extra to drizzle on top) 1 Tbs. Kosher Salt 1 1/2 Tsp. Freshly Ground Pepper Roughly chop all the vegetables.  Put each vegetable into the food processor separately and pulse until coarsely chopped.  If you are using

If anyone is looking to remodel in the future,  the first step is to create an idea folder.  The second is to  talk to a professional--Interior Designer.  The web is filled with sites which are filled with pictures.  One of the best I have found is www.houzz.com.  It is very well organized.  You can look by room or space and style.  Say you want to find a modern kitchen.  Just click modern and kitchen.  Could not be easier.  The site even allows you to create an idea folder by project.  The second suggestion: "Talk to a professional."  At the risk of being a cheerleader for my own profession, let me say we are trained to manipulate space and create spaces that reflect your vision.  If this is not philosophy of your designer,  find another.  Oh,  and someone with a "flair" but no training is not a designer.   Believe me,  you will save as much money as you pay us and come out with a better product.    If you don't know anyone..contact me!  If I cannot help y

I have always had a love affair with French cooking.  Like Julia Child or Ina Garten,  I never fail to be amazed by the ability to blend simple ingredients into some of the most delicious dishes.  This country soup was one of my first timid steps into a life long love of French cooking. Bon Appetit! INGREDIENTS: 2 Leeks 3 Medium Onions 3 Cups Beef Broth 2 Cups Chicken Broth 1/4 Cup Olive Oil 2 Tbsp. Butter 1 Bay Leaf 1/2 Tsp. Dry Sage 1 Cup Wine (red or white dry) 1/2 Cup Sherry  2 Cups Gruyere (Give or take depending on the size of your bowls) 1/2 Parsley finely chopped to garnish Pre-heat oven broil. 1 Baguette (Cut into 1" thick slices, toasted) Cut the dark green portion of the leek off.  Split the leek.  Leeks are sometimes dirty so run the halved leeks under running water to clean. Slice thinly. Chop onions. Heat a large sauce pan or dutch oven (the big pots with the handles on the side).  Then add the olive oil and butter.

Looking for a unique gift for your foodie friends?  This is cute and fun. Invite some friends over and have each couple roll the dice to create a unique dish.  A few glasses of wine. Cooking with friends.  What could be better! http://www.leafcutterdesigns.com/shop/recipedice.html

This is a great vegetarian dish that is tasty enough for meat eaters. I like to serve this with homemade sweet potato chips or sweet potato fries. Wasabi is Japanese horseradish (Wasabia japonica or Eutrema japonica). I like a fair amount of wasabi, but you may need to experiment a little to find the perfect level of spice for you. I usually keep a tube of wasabi paste in my refrigerator (Odd I know). You could also check with your local sushi shop to see if they will sell some fresh wasabi. One product you should avoid is powdered wasabi. I was desperate once when I could not find the wasabi paste at my local grocery store and tried the powdered wasabi. It was dreadful! Don't use this! INGREDIENTS: 4 Onion Rolls (or any burger bun that you prefer) 4 Whole Portobello Mushrooms 2 Red Bell Peppers 1 1/2 Cup Teriyaki Sauce 1/2 Cup Olive Oil (plus a little extra for coating the red peppers) 2 Tsp. Herbes de Provence 1 Cup Mayonnaise 1-2 Tbs. Wasabi Arugul

This is my simple guacamole recipe that I made with my awesome "culinary" students, aka my good friends Sara and Liz.     Ingredients: 3-4  Ripe Avocados (depends on the size) 1/2 - 3/4 cup fresh salsa 1/4 Cup cilantro Juice of 1 small lime Salt to taste Pit and peel avocados. (If you whack the pit with the knife and twist,  the pit comes out easily)   Rough chop avocados and place in a bowl.  Add lime, cilantro and fresh salsa (see previous post).  Using a couple of forks mash ingredients to desired consistency.   Add salt to taste.  

SALSA This is my handsome husband's salsa recipe.  We make it almost every weekend.  When my daughters moved into their first apartment for college a food processor was a must.  They cannot go long without homemade salsa.  You may be surprised that we use canned whole tomatoes instead of fresh.  If we find some nice tomatoes at the farmer's market we use those.  Unfortunately the quality of fresh tomatoes is not always consistent,  so canned tomatoes often have a better flavor.  We use a fair amount of peppers in our salsa.  This is Texas after all.  You may have to experiment with different pepper combinations to create your perfect level of heat.  The great thing about salsa is that it is a low calorie way to add spice to many dishes from steak to fish.   Ingredients: 28 oz. can of  whole tomatoes (drained) 1/2 Onion (I like red onion) 2 Cloves garlic 1 1/2 Tbs. Fresh Oregano 1 Tbs. Fresh Thyme 1/2 Bunch Cilantro 1 Tbs. Olive Oil 1 Poblano Chil

A few words about a salad recipe .  I view salad recipes more like guidelines and not hard and fast rules. This isn't  baking.  My strawberry salad changes somewhat with the seasons, what I find in the grocery and what I have on hand.   This goes for the vinaigrette as well.  Keep that in mind when you try to decipher my quantities. 6 cups loosely packed mixed greens or baby spinach 1 pint strawberries (cleaned and sliced thin) 3/4 cup (give or take)  walnuts (or pecans or pine nuts or almonds) 1/2 -3/4 cup blue cheese  or goat cheese Heat a small fry pan using med-high heat.  Add nuts and toast to release the oils.  Set aside to cool slightly. Place green in a large bowl and add strawberries, nuts and cheese.  Dress with vinaigrette (recipe below) and mix gently, but thoroughly.     In the winter,  I like to add caramelized red onions.  I have also sugar coated the walnuts. If you love cilantro,  add it!  If you want a meal,  add roasted chicken. CI

I spent a great weekend with two of my favorite people in the world.   It turned into Tracy's Culinary Institute for Home Cooks.  Mussels were the first item on the menu.  Quite daring given one of my friends hails from Boston and the other Virginia; both better known seafood destinations than Paris, Texas. 2 lbs Mussels 1 Package cherry tomatoes (cut in half) 1 Small onion chopped (somewhat fine,  but not really minced) 2 Cloves garlic (peeled and chopped) 1 Cup White Wine 2 Tablespoons olive oil 1 Good fistful fresh basil (rough chopped) Heat a large skillet or dutch oven or whatever pot you have that will hold 2 lbs of mussels.  Once the pot has heated add the oil and saute the onions until slightly translucent.  Add garlic, tomatoes, white wine and mussels.  Cover and steam until mussels open.  Add fresh basil and cook another couple of minutes. Pour all the contents into a large bowel and serve with fresh baguette.  We use the bread to suck up all the great br