Sunday, August 19, 2018

MY steamed Pork Buns, another use for my pressure cooker, as a steamer! bamboo baskets fit perfectly and tonight, it's leftover bbq pork steamed buns

Here's the video link to youtube:; 

I made some 'chinese' bbq pork the other day and had a little left.  I chopped it into tiny pieces, threw it in a pan with some of the ingredients i used to make the pork, boiled it and set it aside.  i made some dough, pretty easy, and then married them... may i present my cheap eats, leftover bbq pork steamed buns... ala me


TRACY'S BAO(ish) bbq pork steamed buns

2 cups all purpose flour
1 tsp salt
1 tsp yeast
1 tsp sugar
3/4 cup room temperature water
DUMP it all iin a kitchen aid with dough hook, knead till smooth. OR do it by hand if you have that kind of time and energy
LET it rest, covered, till double, about 45 mins.
Divide into 12 
Roll into balls, let rest
WHILE THE DOUGH IS RESTING, make the filling: 
You need about 2 cups of chopped (tiny) meat filling (I made charsiu yesterday, recipe coming)
1 TB light soy
1 TB oyster sauce
1 TB hoisin
1 TB sugar
1/2 cup water
1 TB cornstarch
THROW it all in a saucepan, boil till it's thick, put aside.

Roll balls flat, there's a technique, i'll show you in the video tomorrow. put filling in each, seal and put on parchment squares and put in the steamer to rest about 10 mins.
Put steamer over boiling water, steam 15 mins, remove steamer, covered, and let it rest 5 mins.
Open, eat. 

I'm doing the play by plays and editing a video of the method and it'll be up tomorrow, for now here's the recipe 

BY WAY OF A TEASE; here's the pork


Wednesday, May 23, 2018

Poached eggs, perfect every single time, this is a method, not a recipe, c'mon, you can do it



THIS is my method for making poached eggs... they're perfect every single time, you an make one or a bunch for a crowd.  SO easy and completely foolproof, seriously, trust me

in  pan of boiling water at least 1 1/2 inched deep, transfer an egg from a small dish, remove from heat immediately and time for 3 minutes.  remove with slotted spoon, leat.

BUT I couldn't leave it alone, so I made toast, added some of the salmon I hot smoked yesterday (yes, recipe on the blog) and put the egg on top then draped some of my cheater hollandaise (yes, on the blog) over it and ate it.  it was so crazy delicious.

IF you like a firmer egg, add 30 second increments till you hit your sweet spot.  MINE is a cooked through but still tender white and a custard runny yolk.

Go make some poached eggs...  then tart them up!

Here's the howto:

Friday, May 11, 2018

Hot Fudge Peanut Butter sauce for ice cream or just for eating if it's been a really bad day...


I have a recipe in my back pocket for 30 years, easily.  I can make this in my sleep, sometimes with peanut butter, sometimes without.  Nothing else changes, either add it or don't.

It's quick, delicious, rich, thick and you will absolutely love it, I promise.  It tastes like real hot fudge, yeah, it's my party trick piece.  I wasn't going to share it but I have to, you're welcome :D


Ingredients and method, video link below

Use it over ice cream or cake or just eat it

IN a saucepan, combine:

1/2  cup sugar
3 TB cocoa
1.5 TB cornstarch
pinch salt
1/2 cup water
MIX and BOIL till thick
1+ TB peanut butter

ADD 2 tsp corn syrup OR golden syrup (optional)

when thick
drizzle of vanilla
1 TB butter

MIX and EAT!!!

**add water if it gets too thick after it's cooled a bit**

MICROWAVE instructions:

this is CAN absolutely be made in  a microwave! Just combine the sugar, corn starch, cocoa and water and salt, in a 4 cup measure (this does bubble up)  Nuke till thick, stirring frequently, about 2 mins.  add the peanut butter and optional syrup, nuke 20 seconds.  Add vanilla and butter and stir till melted...  add water if desired to thickness that makes you happy

Here's the video...

go make it...:D


Thursday, May 10, 2018

Another version of the mini crustless quiche egg bites in the Instant Pot pressure cooker

So, I did a new video to update these little mini crustless quiches, also known as Egg Bites and copycat starbucks sous vide egg bites, but they're just crustless quiches :) so easy, so delicious, so fast and eggs and pressure cookers are just best friends! this is more a method than a recipe. For the babyfood silicone mold, I fill each about 1/3 full of whatever makes me happy. Today it's bacon, green onion, fried onion. sometimes I add potatoes or whatever roasted veggies I have left over, the list of possibilities is ENDLESS.

I use 4 eggs, 1/2 cup cheddar cheese and 1/3? cup heavy cream in my blender and whip till smooth.
Fill the mold and steam, over about a cup of water, on steam setting for 7 minutes, leave to rest about 10 and then leave on the counter a few more so they set up. Easy.

Faster than traditional? no way but the texture is different and tender and I prefer them this way to baked. You can add other cheese, cottage cheese, cream cheese, again the list is endless. Play with what makes you happy.

Go make these. I like to hoard a little of the veggies and/or meats from the week and on the weekend make a mountain of these, in the little molds and in the jars and in whatever else you have and then you have a week of snacks.

I do like to take these, when they're cold, and slice and put them in sandwiches...too yummy!

Here's the link to my youtube video with the details and some chatting


Tuesday, May 1, 2018

Cold start Yogurt in the Instant Pot Pressure Cooker, Duo 6qt

This is less a recipe than a method:



It's easy,
52 oz Fairlife Milk, 2% or whole 1 generous tablespoon unflavored, greek style, yogurt

Combine in a cold cooker, put a lid on top and set YOGURT button to 8 hours When it's done, transfer liner, covered, to the fridge and leave to chill completely (I do overnight) Transfer the yogurt to containers or strain it. Save the whey to use in cooking in place of any liquid in a savory dish. It will stay in the fridge for a couple of weeks, then make more!

I did a video of all the steps:


Monday, April 30, 2018

Just Lemon Curd (or orange or lime or grapefruit)

My super easy lemon curd 

I used to have a ton of recipes for lemon curd.  Double boilers and fretting about over cooking or separating.  Those days are long long gone.

Enter my easiest most delicious lemon curd ever.  Don't blink, this is the easiest lemon curd you will ever, ever, make.

When it's chilled, fill tart shells, put it in crepes, cakes, on toast!  Spread it on crumpets, scones or biscuits.  Use it anywhere you'd use jam or jelly.  Leave it covered in the fridge and eat it with your finger.

In a medium saucepan, combine:

1 egg plus 2 whites.  (I break 3 eggs into the pan and carefully remove 2 yolks but do it however you get there!)
3/4 + 2 teaspoons cup sugar (yes, I'm this persnickety)
1 Tablespoon lemon zest
2/3 cup lemon juice (I cheat and use half fresh and half jarred!)
1 Tablespoon butter
pinch of salt

Whisk everything except butter and salt in saucepan.

Ok, now put it on medium low heat and stand at the stove with it and whisk it slowly and gently and constantly.   Don't let it boil, obviously, you'll have a disgusting mess.  If you think it's getting too hot, slide it off heat for a moment, keep whisking then slide it back onto the heat. I dare you to tell me you don't have 6 spare minutes to make the best lemon curd, E.V.E.R.

Cook it until it's thick and beautiful and the consistency of thick moisturizer!  It should leave a line on the back of a wooden spoon.  I use the "can I see the whisk marks on the bottom of the pan" test, that's when I take it off heat.

Add the salt and butter off heat.

Strain the mixture into a beautiful glass bowl and cover with plastic wrap, right down on the surface of the curd or a yukky skin will form and you'll lose some of it, we cannot have THAT!

Push it to the back of the counter for a while then put it in the fridge to chill and thicken and set up.

I wasn't going to share my recipe but guilt got the better of me. 

I did a youtube video of the process...  go take a look,

You need Hollandaise right NOW, this is how you can get it.....

This is a quickie, driveby recipe.  I have a video on youtube with the recipes as well, the link is below. 

While I have you, here's the hollandaise I make:



Make it with a stick blender

In a narrow jar

2 egg yolk
2 tsp each of water and lemon juice
pinch of salt, pinch of cayenne

In a 2 cup measure, microwave till boiling
1/2 cup unsalted butter (I measure 120 gm)

*IF you use salted butter, omit the salt in the egg.

Blend the egg and water/lemon then slowly drizzle the boiling butter in while you blend the whole time. 

It's thick and creamy and delicious. It keeps in the fridge for a long time, I scoop some out and put in a hot jar to reheat as required


Here's the video! 

thanks for watching, enjoy! 

Tuesday, April 3, 2018

Pinto Beans in my Instant Pot pressure cooker, easy, no soaking... OH and they're yummy!

I make pinto beans in my pressure cooker, today in the instant pot.  I never plan ahead well enough to soak and boil and season and cook... I'm a dump and run kind of gal and this recipe is the perfect side for those us who plan badly.



1 LB bag of pinto beans
1 onion (plus garlic if you're so inclined)
1 can tomato with chili, I use Hatch but Rotel is the name brand
fat of some sort
salt pepper

***you can add whatever you like!  chilies, green roasted or red, garlic, celery (? some people do) you can add peppers, roasted or not, the list of possibilities is endless!

Drop fat in hot pressure cooker.  Fry the onion till it's tender and a little coloured.  Add the can of chili and tomato and water to come to 2 cups measure.  Add the beans and dpressure cook on high for 48 minutes.  Natural or quick (gentle) release and you're done!

METHOD and PLAY by PLAY pics

turn pressure cooker to saute and when it's hot, add some fat and the chopped onion

Add water to just shy of the 2 cup mark, add the can of tomato with chili, the liquid should come to the 2 cup mark.  Add the picked beans

Stir it all up, set the pressure to high and time 48 minutes.  It won't take too long to come to pressure because the pot was hot.  You can either quick release or just leave it, I tend to forget about it and just leave it,  open and look how beautifully cooked they are!  perfect, not mushy but cooked through, yeah, they are yummy.  THIS is when you salt and pepper and serve up.

Try these beans, they're easy, delicious and you don't have to plan ahead.  

I hope you made these and enjoy them. 


Friday, March 30, 2018

InstantPot Fried Rice, yeah, you sure can fry rice in a pressure cooker without having any old rice ready to go...

So, I'm back on a pressure cooker kick and after my week of nothing but pad thai noodles I thought, hey, I've never shared my fried rice in the electric pressure cooker.

No, you don't have to wait to have old rice, just make this, it's quick, easy and absolutely delicious. It's infinitely customizable so add what you like!! it freezes beautifully, if you can get any to save, so make a ton... healthy and yummy! DO IT!



This is another one of those more of a method than a recipe, add what you like, remove what you don't, but try it, you're gonna love it RECIPE: 10 oz (weighed!) each of water and rice 1/2 lb ground or sliced meat, pork or chicken or whatever you like 1/2 cut up onion sliced up green onion (the white parts) garlic/ginger paste or fresh chopped some chopped up carrot, celery, cabbage, bean sprouts, peas, corn if you like, whatever you have that you like, chop about a handful of each and have it ready when you start 2 eggs oil light soy sauce oyster sauce sesame oil hot chili oil (optional) green onions
Fry the veggies in some oil with whatever protein you like, I used 1/2 lb ground pork Add the rice and fry it for a few minutes add the soy, oyster sauce and water, stir to combine Lock and load, high pressure, 3 minutes, let rest for 10 Add peas and bean sprouts if you're using them. Stir well. Push rice to one side, set to saute and when it's hot, add a little oil and the eggs to one side of the pan, scramble and cook them then mix in with the rice. Add a little sesame oil and green onions and serve and eat eat eat

Here is the link to the video on YouTube

I hope you like the rice, let me know how to shush it up for your family!?


Thursday, March 29, 2018

So I made Pad Thai in my Instant Pot Pressure cooker and you need to do it too

I made Pad Thai, well my version of it, be nice, it's just dinner.  I made it in my pressure cooker because I can and because I wanted to see how the noodles would work without soaking at all.  Spoiler alert, they work beautifully.

Ok, here's the quickie, it's a method rather than recipe, there's a video link below to my youtube so you can see what I did.



some oil in bottom
ground pork or chicken or pieces of chicken or beef or whatever protein floats your boat
(in the video link below, I used .75/lb of ground pork, with chicken, I use a HUGE chicken breast and slice it thinly)
sliced onion
crushed garlic
garlic/ginger paste (optional)
pad thai paste
light soy
chili oil (optional)
thinly sliced veggies, anything works, carrots, cabbage
rice noodles
green onion
bean sprouts (I use canned and use half a can in this video)


partially brown the meat in the oil,
add the veggies and garlic and onion and carrots and whatever other veggie you like
add pad thai sauce/paste, soy and chili oil if you like
add 1 1/2 cups water
lay half packet of rice noodles on top

lock and load, 3 minutes high pressure, release immediately
stir the noodled into the meat and veggies
stir, add bean sprouts, green onion, stir and close lid, tightly, and just leave it on warm for TEN minutes

stir, add peanuts, the greens of onions and eat!!  squirt with lime!!

It's quick, it's easy because it's in one pot, it's all good, it's absolutely one of my 'go to' recipes and I hope you like it as much as we do.  I also like that it's infinitely customizable, add what you like, make it vegetarian, use leftover veggies (put them in for the ten minute rest, not the pressure cook) use all the meats, add shrimp, add scrambled egg...  just do it :D

I hope you enjoy,


Friday, February 23, 2018

My easiest ever (enriched) cream scrambled eggs

I don't like to post silly small things I cook BUT a friend asked, so here it is.  My eggs. This pic is the eggs with a little hollandaise drizzled on, seriously, c'mon,

I like to bake eggs, I put some cream in a shallow small dish and crack a couple of eggs on/in the cream, I add salt and pepper and bake in a 450 oven for 12 minutes, for me it results in a set white and creamy yolk and of course, the warm cream all around.  I wondered, a few years ago, if I could do the same with scrambled eggs and if I could do it on the stove, just for me. I learned I can and I do and I did... here ya go, you're going to thank me later.


2-3 TB heavy cream
2 eggs
salt, pepper
toast, you MUST have hot buttered toast.

Ok, here's the youtube video

Here's some pics, c'mon, eggs, cream and butter? 


do it

Monday, January 29, 2018

DRIVEBY Method recipe for the best crispy chicken thighs you'll eat

This is one of those quickie drive by method rather than recipe posts. This doesn't need amounts, it's a how to cook it, measurements aren't required.  Cook what you have, only a few? cook them in a smaller pan.  Got a ton to feed, use a gigantic pan.  I'm all about the easy way out here.

 My local grocery store has chicken thighs on sale frequently.  The bone in, skin on, chicken thighs are the tastiest bit of the chicken, the most tender and has the worst PR.  You can't overcook it, it is delicious, juicy and if you aren't a fan, try it again.



chicken thighs, bone in, skin on
salt, pepper
extra virgin olive oil

Trim excess fat and skin from the thighs but leave enough skin to  cover and protect the meat.
Season both sides with salt and pepper
Place in a lightly oiled pan so they fit closely together.
Bake in a preheated 450 degree oven for 1 hr and 30 mins. 
YES, and hour and a half, do it.

Don't open the door, mess with the chicken, nothing, just wait then eat.  The skin is shatteringly crisp, potato chip crisp, peel it and eat it.  The meat is tender, soft, juicy, succulent and all those great words you use to describe chicken.

I did a youtube video of the process, I am slowly trying to get my youtube channel organized to be a direct link from here, we'll see how I manage it... In the mean time, just go make this


Wednesday, January 17, 2018

This is the recipe and method for my giant round Boule, the one I take to all the functions, I'll add pics and a video but this is the recipe and method to get you started

This is a quickie howto, I'll do a video and play by play pics in the week BUT I'm occupied for a couple of days and want to get at the measurements and method up for those of you who will do it without the play by plays. 


In a kitchenaid mixer or something with a dough hook, dump the following, yeah, just dump it in.  I make this bread weekly so, it works. 

600 grams of all purpose flour. (can you use bread flour? sure, but it's more expensive and I don't see any reason to bother)
Heaping tsp of salt 

2 1/2 tsp yeast. (I heap it a little probably)
about 2TB Olive oil (more if you want)
2cups water, slightly warm, pour it in all at once

Mix with dough hook till it clears the side of the bowl and is shiny, it takes a while, grab a coffee or a glass of wine and stand there, watching it 

with WET hands, shape the very soft, very loose dough into a ball, quickly, drop it back into the bowl, cover with plastic
Leave to double+, it takes about an hour, maybe

Gently tip the dough out onto a lightly floured surface, form it into a ball without squashing all the air out of it, smooth the top and place it, seam side down in a parchment lined bowl. 

NO need to flour the parchment, nothing sticks. 

Cover it with plastic loosely, I put it in a dry cleaner bag, leave it to dome generously or double in size. 

PUT a 6qt lidded dutch oven in the oven and preheat to 450, at least 45 mins.

Slash the top of the boule with a serrated knife if you feel chefy

Carefully transfer the boule, in the parchment, (lift the corners) into the dutch oven.

Cover and bake 20 mins, remove the lid and bake another 10

Remove the boule to a rack, cool, eat!!!!!!!!!!! 

Saturday, December 23, 2017

My Mincemeat Ring (also the link to the mince tarts video) ... easy to make, delicious, lovely at Christmas or anytime

This is the recipe and video for my Mince Ring, basically, like the mince tarts video, it's just me talking incessantly because I don't have the ability to edit hahahahaha

My Mince Ring 

2 cups a/p
2 T sugar
3 tsp baking powder
SIFT into a bowl then dump (don't Mix the liquids together)
2/3c milk
1/3c plain oil
Mix with a fork till it's a shaggy dough, then knead, roll out between sheets of parchment paper, spread with mince, roll like a log, transfer to parchment lined pan form into a ring. Cut slits. 

BAKE at preheated 425 for 20 ish?
Ice while HOT with 1/2 cup icing sugar plus enough lemon or orange juice to make a thick but runny icing.

Leave as long as you possibly can before you devour it. OR slather each piece in brandy butter, that's what I'm going to do on the video, which is being done now...


Method video, no recipe here: 

YOU must make Brandy Butter to go with: 


100 gm softened butter, whipped like crazy
250 gm icing sugar, whipped like crazy into the butter
up to 3 TB Brandy, any more and the mix will curdle then where will you be???  

Keep it at room temperature to serve, covered, chill to hold but bring it back to room temp to eat on anything, everything. 

I want to take this opportunity to thank you all for the support during 2017, it's been a rough year and I haven't done as much as I'd like.. keep watching this space, I'm going to own 2018 

Wednesday, November 1, 2017

My soft boiled eggs, doesn't make sense but it's super easy and always perfect

So, let's be clear, I didn't invent this method, I found it in some ancient cookbook that I had when I was living in Canada, 25? years ago? I love discovering odd ways to cook then doing it and finding it works beautifully.  This is one of those methods.

There's a hundred thousand ways to make soft boiled eggs, in the oven, pressure cooker, toaster oven, microwave and on the stove in lots of water, no water and just a little water.  I'm on team 1/2 inch.  I've been doing soft boiled eggs this way for as long as I can remember, in two different countries, actually three because I made them like this when I lived in England.

This isn't a recipe, it's a method.  Don't blink seriously it's that fast.

Put 1/2 inch of water in any pan you own with a lid.
Bring the water to a boil, no, no salt or anything.
Add as many eggs as you want, I usually want one or two.
Put eggs in wildly boiling water, cover, set timer for 6 1/2 minutes, that's six and a half.

Make toast or whatever you want to eat with your eggs.

Remove eggs from water after timer goes off and peel under room temperature water, cool enough so you can handle the eggs.

Place on plate, toast or sandwich or however you're going to eat them.

Devour with greed and love.

Here's the silly video I made to go along :)

  make eggs, they're delicious and perfect every.single.time.