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