Join this Top Chef, Iron Chef, James Beard award winning chef and one of Chicago’s finest from acclaimed restaurant Girl & the Goat (and more) as she walks you through her Thai-inspired pancake with egg, bacon and an easy-to-do dipping sauce.

 

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.

 

COOK’S NOTE: The batter recipe is large and can be halved or quartered.

 

Serves 4 

INGREDIENTS

Batter:

- 1 cup all-purpose flour

- 1 cup rice flour

- 1 cup cornstarch

- 1/4 cup baking powder

- 2 teaspoons sugar

- 4 large eggs

- 2 Tablespoons fish sauce

- 3 cups cold water

 

Dipping Sauce:

- 1/2 cup fresh lemon juice

- 1/2 cup fish sauce

- 5 Tablespoons malt vinegar

- 1/2 cup dark brown sugar

- 2 garlic cloves, minced or grated with a microplane

 

Crepes:

- 1-2 Tablespoons canola oil, plus more for more pancakes

- 1 cup kimchi, homemade or store-bought

- 8 slices of bacon, cooked until crisp and cut into 1-inch pieces (about 1 cup)

- 4 large eggs (2 eggs per pancake – use more depending on how many pancakes you’re making)

- 2 cups mung bean sprouts

- 1/4 cup roughly chopped fresh cilantro

- 1/4 roughly chopped fresh sorrel or basil

 

EQUIPMENT ESSENTIALS

- 2 Large mixing bowls

- 1 Small to medium mixing bowl

- 1 Medium (10-inch) nonstick sauté pan

- Whisk

- Rubber spatula

 

 

For information and updates, visit www.CookTracks.com.

Tag your meal on social media #CookTracks.

CookTracks is a production of Beyond the Plate.

Cook along with this star chef in his kitchen at The Standard Grill in NYC, as he teaches you every single thing you need to know to make risotto in your own kitchen. Stir stir stir!

 

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.

 

COOK’S NOTE: Have chicken stock warm or at room temperature before you start.

 

Serves 4 

INGREDIENTS

- 3 Tablespoons butter

- 3 Tablespoons good quality EVOO, extra virgin olive oil

- 1 garlic clove, minced, about 1 teaspoon

- 1/2 cup of diced onion, any variety

- Small handful of whole fresh thyme, do not strip the leaves from the stem or chop

- 1 pound Arborio rice, about 2 and 1/3 cups

- Salt and pepper

- 1 1/2 cups white wine, plus a few tablespoons in case you need to cut the richness at the end

- About 7-9 cups chicken stock

 

To Finish:

- 1 Tablespoon chopped truffle pieces, optional

- 1-2 Tablespoons Parmigiano-Reggiano cheese

- 1-2 Tablespoons truffle butter, optional- you may use regular butter

- 2 Tablespoons fresh flat-leaf parsley, fine chopped

- 1-2 teaspoons fresh tarragon, fine chopped

- 1 Tablespoon fresh chives, finely sliced

- 1 Tablespoon fresh chervil, fine chopped

- Fresh truffle slices, optional

 

EQUIPMENT ESSENTIALS:

- Large bottom/straight-sided pot, like a soup pot (NOT a skillet)

- Wooden spoon or rubber spatula

 

 

For information and updates, visit www.CookTracks.com.

Tag your meal on social media #CookTracks.

CookTracks is a production of Beyond the Plate.

Join this TV Personality and Food Writer in her home kitchen as she walks you through her Ultimate Breakfast Sandwich with Peppadew peppers, pickles and more.

 

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.

 

Makes 2 Sandwiches

INGREDIENTS

- 1-2 Tablespoons unsalted butter, divided

- 4 eggs

- Kosher salt

- Freshly ground black pepper

- 4 slices seeded rye bread

- 3 Tablespoons mayonnaise

- 1 Tablespoon spicy brown mustard

- 10 Peppadew peppers, drained, halved

- 4 slices aged sharp cheddar, sliced

- 1 large kosher dill pickle, thinly sliced lengthwise (8 slices)

- 2 tomato slices (each about 1/4 inch thick), from 1 large ripe beefsteak tomato

- 2 large crisp green leaf lettuce leaves

- Hot sauce, optional

 

EQUIPMENT ESSENTIALS

- Medium or large size nonstick skillet, 10 or 12-inch

- Spatula, for eggs

- 1 or 2 Small ramekins or cups to crack egg into

- Plate to rest eggs, when cooked

 

 

For information and updates, visit www.CookTracks.com.

Tag your meal on social media #CookTracks.

CookTracks is a production of Beyond the Plate.

Listen to this TV icon in her home kitchen as she talks you through a pepperoni-topped burger with Calabrian chili honey.

 

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.

 

COOK’S NOTE: Mix hot honey ingredients before starting recipe. Preheat oven to 375°F.  

 

Makes 3 Burgers (depending on the size you form your patties, Rach explains).

INGREDIENTS

For the Sweet Heat Honey:

- 1 cup mild honey such as Italian Acacia, light in color/flavor

- 3 Tablespoons Calabrian chili paste, or sambal oelek or sriracha

 

For the Burgers:

- 1/2 stick good quality pepperoni, casing removed and very thinly sliced OR 1/4 pound large deli-sliced pepperoni (Rach explains)

- 1 pound ground beef, 80/20 blend

- Salt and coarse black pepper

- 2 cloves garlic, finely chopped

- About 1/4 cup chopped flat-leaf parsley, a small handful

- 1/2 Tablespoon dried oregano or 1 Tablespoon fresh oregano, chopped

- 1 Tablespoon sun-dried tomato paste

- 1-2 teaspoons anchovy paste or minced anchovies, or Worcestershire sauce

- 1 Tablespoon hot water

- 1-2 Tablespoons olive oil or vegetable oil

- 1/4 – 1/2 pound sliced mozzarella or provolone cheese, or a combo

- 3 fresh, crusty Kaiser rolls, split (plain or sesame)

- Drizzle of good quality EVOO, extra virgin olive oil, optional

- A handful of fresh basil leaves, torn

- Garlic pickle spears, to serve

 

EQUIPMENT ESSENTIALS:

- Large cast iron skillet, or other large skillet, to cook burgers

- Small mixing bowl, to make flavor paste

- Large mixing bowl, to mix ground beef

- Baking sheet, to cook pepperoni and toast buns

- Parchment paper, to line baking sheet

 

 

For information and updates, visit www.CookTracks.com.

Tag your meal on social media #CookTracks.

CookTracks is a production of Beyond the Plate.

Welcome to CookTracks…a brand new way to cook. Each episode, a celebrated chef or cooking personality will be right along side you…well, in your ear…taking you step by step through a dish or meal, in real time. They’ll be adding a little pinch of tips, tricks and fun stories to keep you entertained, while upping your cooking game. No recipe reading needed; just have some fun, follow along, and at the end of each episode, you will have made a dish or a meal, from start to finish. Six fresh episodes will be coming September 16th to Beyond the Plate. For more information and updates, visit www.beyondtheplatepodcast.com or www.CookTracks.com. CookTracks is a production of Beyond the Plate.