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 ...

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 chic...