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Tracy Pan

@_chefpan

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Cook & med student @stanford.med

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3-tiered dark chocolate cake with chocolate ganache, raspberry coulis, and a mirror glaze! (Jeremiah from “The Summer I Turned Pretty” would be proud) taken in Stanford University by @_chefpan

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18 hours ago

Today’s recipe: Steak with figs, radicchio, & pecorino! This is based on a steak that I had in Florence in 2022, and it continues to live rent-free in my mind. It’s such a simple preparation with minimal fuss, and the balance of bitterness and sweetness in the radicchio complements the umami of the cheese and steak perfectly! I chose to add some figs and honey for my version to balance the flavors with a little more sweetness. Is it a glorified charcuterie board on a plate? Probably. But is it delicious nonetheless? Certainly! 💪

Also, this is my first time learning how to color grade video footage, so any advice is greatly appreciated :)
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#steakrecipe #florencefood #figrecipe #steakdinner #food52community taken in Stanford University by @_chefpan

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a month ago

Some more film photos from my gap year in 2022-2023! These were all taken from a scrappy little film camera that I carried with me during my adventures through Cape Town, Rome, Segovia, Paris, Milan, Madrid, Bologna, and Florence. I absolutely love the uncertainty that comes with film and the intention accompanying each precious shot (you only get 36 in a roll after all!). It’s a complete contrast to the infinite opportunities granted by digital cameras and mega-GB SD cards. You could call it analogue, or retro, but I’d say it’s just plain real :)
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#filmphotography #travelphotography #film #capetownphotographer #filmphotographer

Pantheon in Rome, Italy. My favorite part is the 🦅

Was driving down the Western Cape to go to a beachside restaurant for a research meeting

Alcázar de Segovia, a castle in segovia, Spain that Cinderella’s castle was based on. I hiked up to the top of a random hill on Christmas Day for this shot!

We all know what this is, love the colors and clouds in this shot. This was with my friend Hannah when we met up in Paris

Florence (with Shanzeh and Joonhwa). Saw an opportunity for framing and took it! taken in Cape Town, South Africa by @_chefpan

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a month ago

Today’s recipe: 5-Tomato Lasagna w Pomodoro Butter Sauce 🍅 I’ve recently started volunteering at the Downtown Palo Alto Farmer’s Market @paloaltofarmers and it has been a joy to befriend the farmers and volunteer staff. Tomatoes have been the belle of the ball at the market and with my love of tomatoes skyrocketing over the past month, I thought it would be fitting to pay homage to the humble vegetable (fruit?).

The five types of tomatoes in this recipe include San Marzano, dry-farmed Early Girl, Heirloom, Sungold, and Sun-dried (which you can get from literally one store or market— nothing superfluous here!). Although the recipe seems complicated, it really just revolves around three ingredients (almonds, tomatoes, and basil), which provide fragrance and sweetness that complement the other ingredients. The complexity comes with making homemade pasta and multiple sauce— but that’s what we can expect from lasagna anyways! Here’s a brief summary of all the components:

1. Pasta: I used a drying technique to make pasta ruvida (AKA “rough pasta”), where drying the pasta sheet with flour and open air for 15 minutes after the 1st lamination allows for some rough patches on the pasta sheet. This overall helps the pasta cling on to more of that sauce!
2. Pesto: Sun-dried tomatoes, almonds (freshly shelled from the market), and a handful of purple basil
3. Béchamel: use good milk (I like Alexandre Farms). I also made it a bit thicker than usual so it wouldn’t squeegee everywhere
4. Pomodoro: a simple sauce made from sungold tomatoes (from Angel Farms), olive oil, garlic, and a spicy pepper of your choice. I saved some extra for plating at the end.
5. Tomato slices: blanched and peeled tomatoes, sliced up and layered in between the pasta sheets
6. Breadcrumbs: just some panko, garlic, salt, and almonds from the pesto
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#pasta #lasagna #tomatorecipes #pastalover #summerrecipes taken in Stanford University by @_chefpan

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2 months ago

Today’s recipe: Brown Sugar Pavlova with Makrut Lime Ice Cream & Pluots! 🍋‍🟩 This is a pavlova made with brown sugar (pulsed finely in a blender to help the granules incorporate into the meringue), filled with whipped honeyed mascarpone, glazed pluots, and topped with a cheeky quenelle of makrut lime ice cream (made with leaves from the farmer’s market) and finger lime!

Yes it’s quite the polysyllabic recipe, but each component is simple and uses ingredients borrowed from other parts of the recipe. For example, use the egg yolks for the ice cream and save the whites for the pavlova, or use honey in both the mascarpone and pluot glaze. That way, you save some time and money at the grocery store, and the dish turns out more cohesive! :)

So good to be back and free from Step 2!! Feel free to DM for any of the component recipes!

#pavlovas #summerdessert #icecream #f52community #kingarthur taken in Stanford University by @_chefpan

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2 months ago

Getting nostalgic from organizing old film photos so thought I’d add some photography content! Here are some penguins I saw in Cape Town during the time I was living in South Africa. There’s a little city called Simon’s Town that nears the southernmost tip of Africa, filled with penguins that enjoy sunbathing and running around the beaches. For someone who loves penguins, this was one of the best days of my life! And fun fact, my friend’s dad designed one of the houses in the background :0
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#naturephotography #penguinsofinstagram #filmphotography #filmphotographer #animalphotography taken in Simon's Town by @_chefpan

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4 months ago

Today’s recipe: Turkish Simit bread coated in sesame and crystallized honey powder! A while ago, I came upon some honey powder from @oaktownspice, a small yet mighty spice shop in SF. Mix this fun ingredient with my recent fixation with Middle Eastern pastries, and you have a fun take on the classic Turkish bread! The honey powder lends a beautiful sweetness to the traditional sesame flavor, and dipping the bread in quality za’atar and labneh made me do my happy food dance 🕺
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#simit #breadbaking #turkishbread #honeyrecipe #breadrecipe taken in Stanford University by @_chefpan

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4 months ago

Today’s recipe: Hazelnut, Apricot, & Loquat Cake 🍰

Stone fruits are in season, so it’s the perfect opportunity to break out the rusty cake pan for a Sunday treat! Or if you’re also in the middle of a crazy-long study marathon, let this cake be the reason you see your friends (touch some grass while you’re at it)! There are endless possibilities with this cake— try your own combo of stone fruits and nuts based on what’s in season at your farmer’s market :-)
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#cakeinspiration #dessertrecipes #f52community #springbaking #hazelnutcake taken in Stanford University by @_chefpan

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5 months ago

Today’s recipe: Guava Cheese Knafeh! This is my simple variation of the classic Middle Eastern dessert, with a lovely marriage of guava and cheese. Check out the book Eat Small Plates @eatsmallplates by @simantov @bengingi and Lebanese Baking by @maureenabood if you want to learn more about this incredible dessert!
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#knafeh #middleeasterncuisine #guava #cheesedessert taken in Stanford University by @_chefpan

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5 months ago

Today’s recipe: Tracy’s Dream Breakfast Tacos w fresh blue corn masa! I’m a die-hard fan for all breakfast foods, especially breakfast burritos and tacos (favorites are from @breakfastlittle and @elmilamoresrestaurant21). Yesterday, after snatching a bag of blue corn masa from @cafebolita, I knew that I wanted to make my dream breakfast taco with all the fixings— a fresh tortilla, soft scrambled eggs, salmon sashimi, avocado purée, tomato jam, pickled shallots, and salmon roe. It’s a celebration of indulgence, which is exactly what you need on a Sunday morning before the start of a busy week (or after a late night out)!
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#breakfasttacos #taco #tacorecipe #masa #f52community taken in Stanford University by @_chefpan

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5 months ago

Today’s Recipe: Spinach Cappelletti Filled w/ Ricotta & Tomato Jam. This recipe is based on a childhood favorite of mine— Bolani spinach flatbreads with jalapeño jelly at the Farmer’s Market. The Bolani stand seems to be in every market that I’ve ever visited, and yet I’ve never actually bought a flatbread for myself. So after 20 years of poaching free samples... I'm still not ready to shell out the $12. Instead, I've made my own pasta version of the flatbread, filled with ricotta and a punchy tomato jam filling from @full_belly_farm . It’s also paired with some Miner’s lettuce that I foraged on my run today!
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#pasta #cappelletti #pastadish #pastarecipe #homemadepasta taken in Stanford University by @_chefpan

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6 months ago

Today’s Recipe: Stuffed Eggplants and Couscous (recipe in the photo deck). I was inspired by some adorable baby eggplants and dates that I saw at the farmer’s market last weekend and wanted to combine the two in a fun and unique dish! After much discussion with Sanjeeth and Ravi along with a ton of sketching and brainstorming, this is the dish I came up with! The trick for stuffing the eggplants is to cut a star on the bottom of each eggplant and to brine it in a salty chicken stock so that you don’t end up with flavorless mush. Then you pipe a delicious stuffing of dates, lime, chiles, and peanuts into the center of the star. The end result is so delicious, well-balanced, and fun to eat!
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#eggplants #vegetablerecipes #dinnerrecipes #couscous #eggplantrecipes taken in Stanford University by @_chefpan

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6 months ago