Tracy Lee : Food, Style and General Musings

Texas Caviar  I made it through the 30 days with only one minor glitch (See S outhern Courtesy vs Scientific Method ).  All in all it was not too bad.  I believe it was harder on my family than me.  When I announced I would resume eating  meat on Valentine's Day there was a collective cry of "Thank God!"  Now you can cook normally again. Keep in mind that I have been making delish vegetarian meals and that I made no attempt to stop them from eating meat.  I live in a house of adults more than capable of making or ordering out their own meat.  I am no psychiatrist but I play one as mom.  Maybe what we eat as a family becomes a fundamental element of ritual that when eliminated creates a sense of loss.   Gathering to eat is only one element of the ritual,  sharing a common meal is another.  When the family is eating once dish and I eat another,  maybe there is a sense that I am rejecting some part of our family.  ...

  Avocado Tostada I t is hard to believe I am almost finished with my experiment.  Just two days left!  Pictured above is an avocado tostada from the Leaning Pear in Wimberley, Texas.  Tostadas (toasted tortillas) are great because you can just let your imagination go!  Black beans, corn, tomatoes, red onion, mango, cilantro....go for it!  This features fried avocado.    Avocado Fries Avocados can be fried in oil or bake-fried.  Simply cute avocado into wedges.  Sprinkle with a little salt.   Roll in flour.  Dip into beaten eggs.  Dredge in panko crumbs.  Either bake in oven at 350 degrees or fry in vegetable oil.  You can jazz these up by adding garlic and or chili powder.  Avocado fries are also good as an alternative to French fries or an appetizer with a dipping sauce.   One of my favorites is cilantro lime dipping sauce.  You can use it on just about anything.     Cilantro ...

My kind niece and nephew invited us over to their home for a craft beer tasting.  I was thinking beer, maybe a few snacks.  I should be safe with a veg and dip or cheese,  right?  Unknown to me,  my niece had spend a large part of her busy day making dinner for us : Boef Bourguignon.   Just to present all the factors in my decision making process. (1) My niece has two small boys under three years old. (2)My niece was unaware of my experiment when she planned her menu. So now I had a moral dilemma.  Do I keep my experiment pure and tell my niece although I appreciate your hard work,  I'll just have rice?  Or do I follow Southern Courtesy,  prioritize her feelings and just eat the dinner.  Those of you who know me already know the answer:  I just ate the dinner.  It was delicious!  Although I know science requires rigor and sacrifice,  I believe the sacrifice should be mine alone,  not my sweet niece who ...

Pizza     It is hard to believe I am about halfway through with my 30 day vegetarian experiment.  This week I am making meatless versions of our family's traditional favorites.  Pizza is a great easy way to make vegetables center stage.  We have a very good local grocer,  Central Market, that makes fresh pizza dough.  I make a quick sauce and then load on the vegetables.   These ready for the oven pizzas include baked eggplant slices, spinach and arugula, fresh cherry tomatoes,  artichoke hearts,  caramelized onions and fresh mozzarella.   Sprinkle with a little olive oil and salt.  Bake at 400 degrees.  (Tip:  Heat pizza stone prior to putting on pizza.  This will insure a crispier bottom without over cooking the top). Sauce 1 16 oz can of tomato sauce 2 cloves garlic 1 tablespoon onion salt 2 tablespoons fresh basil 1/2 tablespoon oregano 1 tablespoon sugar Salt to taste.  Pepper flakes optional....

  (Pictured:  Vegetable Samosa) Dining out was a different experience.  On Friday we met friends at a Vietnamese-Thai fusion restaurant.  I should have tons of vegetable options right?  Well,  not so much.  Due to my history of breast cancer,  I do not eat tofu or edamame.  I do not care for eggs so that eliminates most stir-fry rice dishes.  I did find some lovely vegetable Samosas and ordered stir-fried vegetables (in this case pepper and onions) with brown rice.  I had to be a bit more thoughtful in my ordering, but in the end,  I could finds a few satisfying dishes. Sabotage I guess it was going to happen.  After a week of vegetarian meals,  my husband says he started craving Texas BBQ.  To be fair,  I still made some dinners with meat for him, even if I ate a salad.  He decided we needed to go to Heims BBQ for lunch.  For those not acquainted with this institution,  Heim is home to some o...

I am now on day 7!  One week down and loving the challenge of converting meat recipes to vegetarian.  Above is the paella recipe I tried.  It is actually really good.  I did not have chick peas so I substituted black beans.  I like recipes that do not rely too heavily on specific ingredients to be tasty.  Sometimes a happy accident yields wonderful results.  I suggest you grab a glass of wine and put aside a little time to make this paella.  It will be worth it! Reasons for following a vegetarian diet are varied but include health benefits, such as reducing your risk of heart disease, diabetes and some cancers. Yet some vegetarians rely too heavily on processed foods, which can be high in calories, sugar, fat and sodium...Mayo Clinic. I think this is important for any diet. It is my belief that relying too heavily on processed foods is detrimental to our health. As my M'amma always said "Everything in moderation." Is there a place for a fast m...

I started the day with a little open-face peanut butter and banana sandwich.  The peanut butter is all peanuts (no additives, sugar, corn syrup, etc.).  At approximately 430 calories,  this is really a treat and not a daily ritual.   I had this wonderful fantasy that being a vegetarian meant I could eat as much of whatever I wanted as long as it did not contain meat.  I mean really,  isn't giving up meat enough?  Alas, like most utopian fantasies there is always a cold dose of realty that smacks us in the face and awakens us from our daydreams.   Even a vegetarian must balance calories.  Tonight will be vegetable overload with Vegetarian Paella.  I have never tried this recipe but it looks delicious.  Like most paella recipes there are a fair number of ingredients.  Let's hope the result will be worth the effort!  Full review tomorrow! You can find the recipe by following the link below.  Cookie + Kate is a ...

  Although I just made my first post today,  this is actually my fourth day as vegetarian.  I started on a Friday,  which is particularly problematic because that is our take-out night.  I opted for a nice quinoa, beet and goat cheese chopped salad with olive oil and balsamic instead of my typical chicken, pineapple curry.   Not a bad trade really.     So far the biggest difference I have noticed is a lack of cravings.  In only a few days,  I do not seem to have the swings between craving sweet and salty foods.  I also stay seem to stay full a little longer.   Sunday is family meal night so I made Eggplant Parmesan.   This recipe will feed four or two with leftovers.  I do not fry my eggplant.  I dredge it in a little olive oil and breadcrumbs and then bake the eggplant pieces until they are lightly browned on each side.  I find that eggplant is like a sponge and will soak up way to much ...

  I have decided to conduct an experiment of sorts.  I am becoming a vegetarian for 30 days.  Why?  I could glibly say "Why not?"  Of course that explanation will just not suffice.  I have actually been curious about vegetarians for some time.  Almost as if they were an alien species.  As I live in Texas,  vegetarians are in many ways an alien species.  The home of beef and BBQ is not exactly a vegetarian paradise.  Although, as with all generalizations,  this stereotype does not tell the whole story.  Most Texas restaurants offer vegetarian options, but I digress.   Back to why I am trying this experiment.  I have noticed that my diet over the past few years has shifted from primarily fruits and vegetables to primarily meat and carbs.  These are my husband's two primary food groups.  Meats and pasta being among his favorites along with plenty of white rice and more meat. Vegetables have become a c...

Bread Salad with Tomatoes and Lemon Cucumbers Great summer recipe from Williams-Sonoma.  It is great as a side or a light meal.  Ingredients: 3 lemon cucumbers or 1 English cucumber: Peeled, halved and diced 1/2 lb stale coarse textured white bread (French or Italian)  1/2 cup water 5 ripe tomatoes.  Seeded and diced. 1 red (Spanish) onion 4-5 tablespoons red wine vinegar 1/3 cup extra-virgin olive oil 1/2 cup loosely packed basil leaves, torn into small pieces Spread cucumbers on paper towel and sprinkle with coarse salt.  Let stand 15 minutes.  Meanwhile, spread bread in shallow dish and sprinkle with water and let stand 2 minutes.  Carefully squeeze the bread until dry and tear into rough 1 inch pieces and place on paper towels for 10 minutes. In a bowl, combine the cucumbers, tomatoes, onion and bread; toss gently.  In a large bowl, whisk together the vinegar and olive oil.  Season to t...

Ingredients: 12 hard-boiled eggs, halved lengthwise 1/3 cup mayonnaise 2 tblsp. prepared horseradish 2 tsp. champagne vinegar (or white wine vinegar) 2 tsp. Dijon mustard Chopped chives and paprika for garnish (optional) Kosher salt to taste Preparation: Mash egg yolks with mayonnaise, horseradish, vinegar, and mustard in a medium bowl until smooth.  Season with salt and spoon back into egg whites.  Sprinkle with paprika and chives if desired.

Anyone who knows me well, knows I don't eat eggs.  It's not a moral objection,  I never acquired a taste for them.  Snails, yes.  Eggs, NO!  However,  I realize not everyone shares my idiosyncratic aversion to chicken embryos,  so  here is an easy Southwestern Deviled egg recipe.  Bon Appetit! Ingredients:   Six large eggs, hard boiled and peeled 1/3 cup mayonnaise 3 tablespoons cheddar cheese 2 tablespoons salsa (I like Jardin's) 1 1/2 tablespoon sour cream 1 tablespoon chopped green onion 1 tablespoon cilantro for garnish (optional,  you can use some of the chopped green onion as garnish instead) 1 teaspoon cumin Salt and pepper to taste Preparation: Halve eggs lengthwise. Remove yolks and add to a small bowl. Mash the yolks with a fork and stir in the mayonnaise, cheddar, salsa, sour cream, green onion and cumin. Add salt and pepper, to taste, and blend well. Fill the egg whites evenly with yolk mixture and...

I finally bought a madeleine pan this year.  I also found a great recipe from Epicurious.  They are really easy to make.  I simply dust mine with powdered sugar, but you can dip them in chocolate as well.  I love these slightly lemon flavored cookies with a nice cup of tea.   Ingredients 2 large eggs 2/3 cup sugar 1 teaspoon vanilla extract 1/2 teaspoon grated lemon peel Pinch of salt 1 cup all purpose flour 10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly Powdered sugar Directions Preheat oven to 375°F. Generously butter and flour pan for large madeleines (about 3 x 1 1/4 inches).* Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended. Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and ...

My husband felt the need for cheese grits one morning.  We did not have any of the cheeses we normally use so I suggested we use the brie.  Add a little pancetta and a new recipe was born.  If you do not have pancetta,  bacon will work.   Ingredients 3 cups water 1 cup grits 1/4 cup butter 6 ounces brie (rind removed) 6 ounces pancetta (chopped) 4 tablespoons chopped chives  Salt and pepper to taste Render pancetta and set aside. Bring 3 cups of water to boil.  Add salt and grits.  Reduce heat and stir with whisk occasionally until water is absorbed and grits are not runny.  Remove from heat and add brie and butter.  Ladle into bowls and top with chives and pancetta.

This recipe would really work for almost any green, but I prefer collards.  Each year at Christmas everyone gives me a list of favorite sides.  This is mine.  I found the recipe in Southern Living: 1994 Annual Recipes.   Not your mother's collards. Ingredients 2 pounds fresh collard or turnip greens 1/2 pound bacon (thick sliced).  You can also use thick sliced pancetta 1/2 cup chicken broth 1 tablespoon sugar 1/2 teaspoon salt 1 tablespoon balsamic vinegar Optional: 2 medium-size Winesap or Rome apples cored and cut into thin wedges  (1) Remove tough outer stems from greens.  Wash thoroughly and drain.  Stack 3 or 4 leaves together and roll tightly.  Cut rolled greens in 1/4 inch trips.  Repeat with remaining greens.  Set aside. (2)Cook chopped bacon in reheated wok at high until crisp.  Set bacon aside. (3) Add chicken broth and next 3 ingredients to wok; cook until bubbly.  Add gre...

Just a few words about cast irons skillets.  You need one.  I consider it an essential piece of kitchen equipment,  so much so, I have given away several of my seasoned skillets to friends and family who for some crazy reason did not have one.  I like the Lodge brand.  A good cast iron skillet will last several generations.  I have skillets from my mother and my husband's grandmother.  Seasoning your skillet is easy.   Coat the skillet with cooking oil and bake at 350 degrees.  Wipe out and it is ready for use.  You may need to do this several times during the first year to create a nice non-stick surface.   Wash skillet using hot water and sponge or stiff brush.  Do not put in dishwasher!    

This is probably one of the more difficult recipes.  Not because it is particularly complex, but because there never really was a recipe.  In the tradition of Southern cooks,  I learned how to make it from watching my husband's grandmother (Gay Gay) and have since modified the dish to incorporate techniques and flavors to make it my own.  Cooking in the South is a great way to bring generations together.  I learned so much more than cooking when I spent time with my grandmothers in the kitchen. Ingredients Cornbread 1 1/4 cups coarsely ground cornmeal 3/4 cup all-purpose flour 1 teaspoon kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 cup whole milk 1 cup buttermilk 2 eggs, lightly beaten 8 tablespoons unsalted butter, melted Directions Cornbread Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter In a large bowl, whisk together the cornmea...

This is Tyler Florence's (Food TV) recipe for turkey gravy.  I have tried several methods but like this recipe the best.  Now it is one of the "must" items for Thanksgiving and Christmas.  If you cannot find smoked turkey wings,  just roast a fresh turkey wing.  You won't have that slightly smokey flavor, but it is delicious just the same. Ingredients 5 tablespoons extra virgin olive oil 1 large smoked turkey wing or two small wings 1 medium onion quartered 2 carrots chopped 1 rib celery chopped 1 head garlic split through the equator 4 stems fresh sage 4 sprigs fresh thyme 6 parsley stems 1 1/2 tablespoons all purpose flour 6 cups chicken stock Kosher salt and freshly ground black pepper Directions Heat the oven to 400 degrees F. Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes. Place in the oven and roast for 30 ...

My husband came home from a business trip from New York raving about Brussels Sprouts!  Of course they were flavored with pancetta and as we all know bacon always makes everything better.  His discovery was quite fortuitous.  Each year I receive a call from my dear friend Sara requesting a recipe for various Thanksgiving side dishes.   This year it was Brussels Sprouts.  I have combined several recipes to create what I think is a wonderfully tasty dish.  For the vegetarians, take out the pancetta and add enough olive oil for tossing.  If you cannot find pancetta or would like a less expensive alternative,  you can always use bacon. Ingredients 1 1/2 lb Brussels sprouts trimmed and cut in half through the core. 4 ounces pancetta 1/4 inch - diced 1/4 cup good olive oil 2 apples (peeled cored and cut into 3/4 inch pieces) 2 sweet onions cut into 3/4 inch pieces Kosher salt and freshly ground black pepper 1 tablespoon syr...

This has become a family Christmas tradition as much as cornbread dressing and turkey.   It pays to have a mother who is a Francophile. Ingredients: Cake Roll 8 ounces semisweet chocolate, broken into small pieces 1/3 cup espresso (brewed from instant espresso) 1 teaspoon vanilla extract 7 egg yolks 1 cup sugar 8 egg whites 3 to 4 tablespoons unsweetened  cocoa (Dutch - process if possible) 2 cups heavy cream 1/4 cup Cognac or brandy Directions: 1. In a double boiler, melt chocolate with espresso over hot not simmering water.  Stir occasionally. Remove from heat and stir in vanilla. Pour the chocolate mixture into a bowl and let cool until tepid. 2. Preheat the oven to 350 degrees.  Lightly butter a 11 by 17 inch jelly roll pan (cookie sheet).  Line it with waxed paper, with a little of the paper overhanging at each end of the the pan and lightly butter the paper. 3. In a medium bowl, beat the egg yolks with 3/4 cup of the sugar until th...