Friday, August 18, 2017

FLUFFY pancakes, they're airy delights that don't take too long to make and have maximum pleasure from eating them

THESE are the pancakes you want to make, light, airy, sort of guilt free and totally souffle'y, yeah that's a word, try them, they're different and sometimes, different is good, very good


TRACY'S FLUFFY PUFFY PANCAKES


These are light, fluffy and super easy... a nice change from stodgy american pancakes with all the same flavor and maple syrup carrying capabilities.

INGREDIENTS

2 eggs, separated
3 TBS milk
splash vanilla
4 TBs self raising flour
2 TB sugar

beat yolks with flour, milk and vanilla
beat whites with 2 TB sugar till soft peak

combine bowls :D  then cook on  low heat until cooked through
eat with butter and syrup or honey, also so so so yummy

*I put it on fast during the cooking hahahaha  I'll fix it but for now, this is it



/enjoy!!!



Monday, August 14, 2017

MISSISSIPPI Roast but wait; not with chuck but with Chicken Thighs! It's way cheaper and it's way delicious oh and did I mention I cook it in the pressure cooker? Yeah

MISSISSIPPI Roast but wait...I make it with Chicken Thighs!  It's way cheaper and it's way delicious oh and did I mention I cook it in the pressure cooker? Yeah I did. 

This is how you do it.  I didn't do play by play shots, I didn't think of it until we were eating then I realized YOU had to make this too...  I'll make it again and will do a video

TRACY'S MISSISSIPPI ROAST BUT WITH CHICKEN (IN THE PRESSURE COOKER)


INGREDIENTS

8 boneless skinless chicken thighs (get the family pack)
1 package dry ranch dressing
1 package dry gravy mix
1 stick of butter (1/2 cup for my non American people)
12 peperoncino peppers, plus a little dribble of brine from the jar
1/2 cup of water

METHOD

I cut the extra fat off the thighs and brown them in a little oil.  
*don't brown the chicken in the pressure cooker, it just doesn't get hot enough, I try and try but it just is no good, use a little pan, brown a couple at a time and drop them into the cooker as you do.*
Add the water to the pressure cooker and put the chicken in. 
Sprinkle the dry mixes over the chicken, put the butter on top, the peppers around and dribble a little brine over.  DON'T MIX IT IN, just layer it all
Lock and Load the pressure cooker, set to HIGH pressure for 15 minutes.
Let the cooker come down naturally, open,
EAT

This keeps well for HOURS on warm, it freezes beautifully.  You can shred the chicken for sandwiches or just eat them over rice or potatoes, it's just crazy delicious and I think I might prefer it to the chuck version. 

Make it, it's amazing 

When you open the lid, wow.  the dark brown is some of the gravy mix, a quick stir and it dissolves, so so good
 

I served over rice with steamed green beans, oh did I mention so so good.
 


/enjoy





Sunday, August 13, 2017

IF, in your life you only learn to make one cake, this is the cake you need. It's gorgeous and tasty and easy and you will absolutely love it



THIS is the cake I make all the time, in many different variations for different used, the base recipe is always this.  It makes great sheet cake, thick cake, tres leches (I'll do that video next) and, well, you just need to know how to make it.

You MUST use a scale, sorry but you do, it doesn't work right with a conversion so go spend the $10 and get a scale and then rush home and make this cake. THIS is the scale I use, no, I'm not compensated at all:
http://www.tracycooksinaustin.com/2016/10/product-review-kamenstein-digital-scale.html 



NOW, the recipe, 
TRACY'S BASIC SPONGE CAKE, or MY  125 GRAMS OF EVERYTHING CAKE

Ingredients
125 grams of self raising flour (OR a/p with 1 tsp of salt and 1 tsp baking powder)
125 grams sugar
125 grams butter, room temperature is best
125 grams of eggs
dribble of vanilla, dribble of milk to make it loose drop consistency. 

BAKE in a greased and floured pan (or line with parchment) at 350 till done and gorgeous.

Go make this, truly, it's so easy and so tasty and "real" cake. 

/tracy

Saturday, August 12, 2017

Chinese pie VIDEO tutorial, the mashed potato topping too

This is a super quick, easy, cheap and delicious meal, it's a one pot on the stove and into the oven.  These are the videos, just go make it, trust me, you're going to love it.



Here is the blog post link to my Chinese pie:
http://www.tracycooksinaustin.com/2013/02/chinese-pie-isnt-this-cottage-pie.html


I was asked to do a video, so I did... it includes two videos, one for the pie and one for the pressure cooked mashed potatoes.

Hope they're clear enough, oh and be kind, I'm new at this.




the mashed potatoes recipe is:

6 potatoes peeled and cut into hunks
salt, pepper, water, milk, butter

Place the potatoes on a rack in the pressure cooker over about an inch of water, lock and load, high pressure for 8 minutes.

Remove the rack and drain the water out, put the potatoes back in the hot insert and mash, add butter and salt, pepper and milk as you like.  EAT.

Here's the video:






Friday, August 11, 2017

THIS is my single, small, white loaf of sandwich or anything you want, bread. It is easy, you don't need a machine, trust me, you can do it, I know.

  
 

Single, small, white bread loaf, this makes one, it is easy, you can do it, trust me, I'm the queen :)


The whole method and video is on youtube, BUT the recipe is so easy...

In the bowl of a kitchen mixer (or by hand, you don't need a machine for this) dump it all

RECIPE
1 1/2 cups all purpose flour
1 tsp salt
1 tsp sugar
1 heaped tsp yeast
1 heaped tsp shortening
water to form a soft dough.

Mix to a soft, slightly sticky dough, form a ball, cover and rise 1 hour
Form to loaf, in greased pan, 45 mins or until double
BAKE in pre-heated 375 oven for 20 mins, spin and cook another 2

REMOVE to rack and cool before you dive in and and eat it all


/enjoy!!!

Monday, April 3, 2017

Pelmeni, or Russian Dumplings, or any dumpling really... My version, the live in the freezer so you're only ever 20 minutes away from dumpling happiness


This is my take on the most delicious of Russian food, Pelmeni.  There are probably a million and a half versions and recipes, this is mine.  I make it all the time, I keep bags and bags in the freezer so anytime you want a bowlful, you merely have to boil some water, boil these little darlings and eat them, in a bowl, with a gigantic blob of sour cream AND butter, we're all about the pleasure here, and some herbs if you're so inclined...and you just eat them.

TRACY'S PELMENI  (Russian dumplings)


INGREDIENTS

Dough

3 cups all purpose flour
1 tsp salt
1 egg
1 cup milk

Meat Filling

1 lb ground beef (you can also make these with pork or veal)
1 grated onion
salt, pepper, thyme,
(garlic if you want but it's not traditional)

METHOD AND PLAY BY PLAY

Dump all the dough ingredients in a standing mixer, with a dough hook, and combine to a smooth dough.  You can also easily do this by hand.  Knead to a ball, leave to rest for a while.

Dump all the filling ingredients in a bowl, mix well.  Leave to rest while the dough rests.

Go have a glass of wine or something.

Roll out the dough,, relatively thin and you have many options for filling... these are my top two methods.

1.  Roll dough thin on a floured surface and cut into 2 inch rounds.  Put a small ball of meat in each round, pull up the sides and pinch closed, put on floured tray and freeze.  Transfer to bags when frozen and grab handfuls when you want a meal. You do not NEED the mold below, just use a glass to cut the circles, the dough seals to itself beautifully.

2.  MY new absolute favorite method. Buy a pelmeni mold (yeah, I have one).
This is the one I have, no, I don't get anything if you click... I wish I did! but I don't





Roll the dough and place on well floured mold.  VERY well floured. Fill each space with a little tiny ball of filling.  Cover with another sheet of dough and use rolling pin to seal.  Flip upside down and shake the completed pelmeni out, put on floured tray and freeze. 

Here's the play by pictures:

Mix the meat and set it aside.  I didn't do pics of the dough, I will add play by plays of that next time.  It's an easy dough.  Mix till smooth :)

  
Dust your mold with flour and set aside.  Roll a piece of dough to a 10 inch circle and place it over the mold, gently settle it on the form. 
    
Put LITTLE ITTY BITTY balls of the meat mixture in each depression... I always start in the middle and work my way around. Roll out another piece of dough (dust the flour off) and put it over the little balls of meat, press down to seal.
    
Flour the top of the mold and roll, with a rolling pin to seal and separate!  isn't this COOL???  Roll firmly then remove the excess from the side, save that dough, you can reroll it!  Then give another roll to the mold to ensure they're sealed.
    

Look at these little nubble balls on the underside of the form.  Turn the form over and WHACK it on the side of a rolling pin or cutting board and they all fall out!!!  LOOK at these little babies!
This is how many I got from the 1 lb of meat. Seriously, talk about totally cheap and delicious food!!
    

So, this sheetpan has gone into the freezer, when they are frozen solid, I'll transfer them to a couple of ziploc bags and leave them in the freezer till I want to eat some.  Just boil in moderately boiling water, when the float, time it for about 7 mins, and there you go.

I have extra dough so I can make more tomorrow with whatever leftover meat I find in my fridge OR if I have leftover mashed potatoes I can mix with cheese and make mini pierogi.

I also love filling them with roasted and chopped vegetables and serve in broth? I've done chicken fillings both with asian flavors and straight up chicken.  Oh there's a million options here. I like to make potsticker filling with pork and asian flavors and the same thing, freeze and use as you will from frozen.

Go get this mold, and fill your freezers with dumplings!!!

I'll post the cooking pics later but I wanted to get this portion up for you now.  Go, make the dough!

/enjoy





Tuesday, March 28, 2017

I had a can of Potatoes and a can of Peas, I made edible food that was actually delicious


 
Recently, I was challenged to make dinner with canned food.  I don't buy canned food. I buy canned tomato products for various recipes.  I have canned chic peas and canned black beans in my pantry at all times.  I keep cans of Niblets.  Really, you can't have a happy life without Niblets. I have canned cream of chicken soup for my fake (delicious) chicken divan.  I have Heinz baked beans (British cans) for my beans on toast meals and I think that's about it.  OH, I keep cans of evaporated milk here for making caramel for any dessert.  I think that's about it for my cans.

I haven't ever eaten (to my knowledge or memory) canned vegetables.  I listened dutifully as a friend told me about various side dishes and meals using canned potatoes and canned peas. I'm always up for a challenge and today I opened the cans. I didn't do the recipes she gave me, I ventured forth on my own,  Well, I was almost on my own, my International Tester was with me via Skype and she watched with a mix of horror and delight as I cooked up two quick dishes, using the canned vegetables.  I have to say, she facetimed me later and told me she'd gone to the store to buy her own canned potatoes and canned peas to try her own culinary experiments.

I will confess right up front, these were not disgusting.  The two recipes I made were, actually, delicious.  I will keep a can of each of these in constant rotation for a quick side.  I will shush the 'recipe' up next time to add a few things but on the whole, as a base, these to rock the boat! 

First, the potatoes: 

There's no recipes here, these are methods... jumping off points.

One can of sliced potatoes, some fat of some sort, a little chopped onion, salt, pepper and a little fresh green onion for after...  damn, these are good

Open the can, drain, rinse! and dry
    

Shush some onions in some fat and when they're slightly browned, toss in the potatoes.  Shush those around on a relatively high heat until they're gorgeous.  I cut mine in half with a fork purely because I can already tell, I want more pieces of this!
    

Cook, toss, plate, throw some green onions on and serve.  These are AMAZING with a fried or poached egg on top.  I'm gobsmacked at how good these are.  I'm keeping canned potatoes in my larder for the rest of my life.  wow
   


Now, the peas; in a can.  Wow.
So in a bowl, add a blob of mayonnaise, either homemade or store bought.  Add some chopped white onion.  I will admit, I did chop then rinse and dry the onions.  I didn't want the acidity of raw onions but did want the crunch.  Add a little pepper if you're so inclined.  I happened to find, about my person, one beautifully boiled egg.  This might be good.
    


Open, drain and rinse the peas.  Drain them well.  Add the chopped egg and mix.  Chill
    

I the to admit, I didn't think either would be good but, I have to confess... they are both yummy.  The peas is a nice alternative to potato salad on the side of some grilled chicken.

I think they're both worth a try... there you go, I coked with canned food and didn't throw it away.

Let me know, try them!

/tracy