Savory Coeur a la Creme

Oh I know what you are thinking.  What in the world is a girl from Everman, Texas making a dish that sounds straight from France? The closest I have ever gotten to French food is French Fries!

After watching Ina make this dish so many times, I just had to try it.  I mean it is cheese. Who in the world doesn't like cheese, crackers and wine? It looked so simple on television.  I thought it would be a great appetizer for company or at a company potluck.

I had never tried chutney before, but let me tell you I am hooked. What a wonderful jar of goodness!  I think this recipe would even be better with Jalapeno Jelly. I mean that would make it Texan, right?!?  Heath even loved this "dip".  It makes a lot, so keep that in mind.

What I learned making Savory Coeur a la Creme:

• Think ahead...as with many of Ina's dishes cream cheese needs to be at room temperature.
• To make it Texan, try Jalapeno Jelly.
• Use entertaining crackers, not saltines or Ritz. Good crackers are like jewelry, it jazzes everything up.
• If you don't have cheese cloth, you can use paper towels. 
• A sieve is a handheld sifter.  It looks like a colander, but much smaller, metal holes.
• Make this dish on a Thursday night.  When you get home Friday evening from work, you have a nice appetizer to pair with wine. What a great way to end the week!

I hope you like this dish as much as I did. Wee wee!

All credit to Food Network - Barefoot Contessa.


Ingredients
12 ounces cream cheese, at room temperature
1 cup heavy cream
1 lemon, zested
1 tablespoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 bottle chutney (recommended: Cross and Blackwell Major Grey's)
Crackers, for serving

Directions
Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment and whip until it is firm like whipped cream. With the mixer on low speed, slowly add the cream, lemon zest, lemon juice, salt and pepper. Beat on high speed until the mixture is very thick.

Line a 6-inch coeur a la creme mold or 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream mixture into the cheesecloth and smooth the top with a rubber spatula. Fold the excess cheesecloth over the top of the cream. Place the mold on a plate or suspend the sieve over a small bowl. Cover with plastic wrap, and refrigerate overnight.

When ready to serve, unmold the creme upside down onto a plate and pour the chutney over the top, allowing it to drip down the sides. Serve chilled with crackers.

Tomato and Goat Cheese Tart

You know, goat cheese often gets overlooked.  The last time I ate goat cheese was on bread with beans in Mexico. YUK!  However, Ina has one again opened my mind and mouth.  This recipe looked so good, I knew I had to give it a whirl.

I have never used puffed pastry before. Don't be afraid. I found it in the dessert/bread frozen section.  This is a very simply recipe for all first timers.  I think I will try new recipes with this heavenly bread.


Tips I Learned from Tomato and Goat Cheese Tarts:

• You can find many great cheeses in Kroger's now.  Check your deli.
• Make sure you allot enough time for your pastry to thaw.
• Make sure you use good olive oil. I use Colivata, also found in Kroger.
• I need to invest in white plates. I think they make the food presentation so much prettier.

Ingredients
1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves
Directions
Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.

Preheat the oven to 425 degrees F.

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.

Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.

Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

BBQ Chicken

BBQ Chicken is a favorite in the Cogburn house.  I mean we are Roosters, right?  It is really one of the few recipes that is truly hard to mess up.  We often make it on Monday nights because it is easy and soothes the soul after a hard day's work.

I think the best parts of a chicken to BBQ are the legs and thighs. I often use leg quarters. They are cheap and cook better than the parts alone.  I keep the skin on to withstand the heat and for taste. However, if you are wanting to be healthy, simply peel it off before you eat it. I use several different marinades.  I try to always marinate over night. I think this provides the best flavor absorption.

Marinades I use:

• Kroger's 30 Minute Marinade comes in several flavors and is only $1.50.
• Asian inspired marinade of Soy Sauce, Fresh Ginger, and Brown Sugar.
• Steak inspired marinade of Worcestershire Sauce and Garlic.
• BBQ inspired marinade of  BBQ Seasoning and Beer.

However, you marinate your chicken make sure you BBQ it long enough to cook the chicken, but not dry it out.  I suggest to only flip it once and do not constantly open the grill. Each time you open the lid, you let precious heat out.  Also, make sure to oil your grill well or the skin will stick.  I also like to keep a water bottle nearby for any flare ups. The sugary sauces have a tendency to catch fire.

Pair your chicken with vegetables or rice of your choice. You really can't go wrong!

Beans...

You know beans get a bad rap...but when cooked right they are so delicious.  This recipe actually comes from my grandmother.  I like to cook them Sunday.  Once cooked, I freeze in individual plastic containers to last one to two weeks.  I then can serve them whole with cornbread or mash refried style with a Mexican meal.   You can jazz them up to suit your taste.

Tips I learned When Cooking Beans:

• Use Casserole Brand beans. They make a difference.
• I never have found the need to soak my beans.
• Salt and Pepper liberally.  The seasoning penetrates the beans when cooking.
• Cook the beans until they are medium to dark brown.
• Beans can make a meal. Pair with cornbread and serve.

Pinto Beans Recipe:
1 bag of Casserole brand beans
1 large yellow onion
3 cloves of garlic
1 jalepeno
1 ham hock, pound of bacon or sausage for flavoring
Salt
Pepper

Check beans for any loose rocks or debris. Using a colander, wash in very hot water 3 times. Using a large crockpot...set on auto or high.  Cut onion into quarters and add to crock pot.  Remove skin on garlic and add whole to crock pot.  Cut jalepeno in quarters and add to crock pot.  (If you do not like heat, remove the seeds first.) Add meat and beans.  Fill crock pot to the brim with hot water.  Add pepper and salt liberally.  The beans will soak up the flavors. Let cook for 7-8 hours or overnight.  Before freezing, remove onions and meat.

Refried Beans Recipe:
Put 2 cups of beans in medium pot.  Add 1 tab of butter and heat on medium.  Once bubbling for 4-5 minutes, mash with potato mashers.  Top with shredded cheese and serve.

Red Beans and Rice/Gumbo

My husband has a "thing" for Popeye's red beans and rice.  It is too bland for me.  However, I have had some good gumbo and red beans in New Orleans.   I have never made red beans and rice or gumbo, but wanted to surprise my honey with one of his favorite foods.

I got the red beans and rice recipe from The Neeley's on Food Network.  It seemed simple and straightforward. I made my own little tweaks...1/2 fresh jalepeno chopped, regular cajun seasoning instead of their name brand, frozen crawfish tails and homemade chicken stock.  I also used corn starch to thicken the sauce. ( 2 teaspoons of corn starch and 3 teaspoons of water.)

I personally love to use Pampered's Chef rice cooker. It is easy and a sure bet for fluffy rice.  I especially enjoy that it cooks rice in half the time.  ( I am hungry when I get home from work! )


So I think due to the changes, I made more of a gumbo or a goulash.  HA HA!  Regardless, it was YUMM-O!


ngredients
1 tablespoon vegetable oil
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1/2 pound smoked sausage, cut into 1/4-inch slices
1 tablespoon Neelys Dry Rub
1 teaspoon dried thyme
Salt and freshly ground black pepper
2 (12-ounce) cans red beans, drained and rinsed
3 cups chicken stock
2 bay leaves
Rice:
4 cups chicken stock
2 cups long-grain rice
1 tablespoon vegetable oil
Pinch salt
Directions
In a large skillet heat the vegetable oil over medium-high heat. Saute the onion, celery, green bell pepper, and garlic until tender. Add the smoked sausage, Neelys Dry Rub, thyme, salt and pepper. Saute for about 5 minutes then add the red beans, chicken stock and bay leaves. Let simmer uncovered on low for 1 1/2 hours. Stirring occasionally and adding water, if necessary.

While the beans are cooking add all the ingredients for the rice to a small saucepan over medium heat. Cover and let cook for 15 minutes. Once the rice is cooked, let stand for 5 minutes. Serve with the red beans.

Coming Tonight...Steakhouse Steaks and Cornmeal Fried Onion Rings

As you can see, I don't always stick to the healthy recipes.  Life is too short to always follow the rules.

I watched Ina make Steakhouse Steaks many months ago.  I knew her steaks where those "melt in your mouth" kind of steaks. I finally found a way to get restaurant steaks at home and for a fraction of the price.

I am a filet eater. My husband loves ribeyes.  I will admit this recipe is probably better for filets.  However, you be your own judge.

It was tricky timing the onion rings and steaks, as I only have 1 oven.  I fried the onion rings first and left in warm oven.  Once it was time to turn the heat up for the steaks, I took the onion rings out.  The steaks do not take long to cook.  Once done, I turned off the oven and inserted the pan of fried onion rings.  However, be careful.  If you leave them in too long, the rings will burn.

Tips I learned from cooking Steakhouse Steaks:

•  A large cast iron skillet should always be a kitchen staple. 
• Steaks do not need a lot of marinades or seasoning to taste wonderful when they are cooked right.  
• Let all meats "rest" after cooking. Simply tent them loosely with foil. The meat will reabsorb the juices.  It really makes a difference.
• I don't use a candy thermometer for frying.
• A dutch oven is great for frying.  It is big enough to stop splatters.
• Fleur de sel is a light salt  It is actually harvested in a sea.  It is not always available, so I use kosher or sea salt in all cooking.

(Recipes below via Food Network. All credit is theirs.)

Cornmeal Friend Onion Rings (Ina Garten)

2 large Spanish onions (or 3 yellow onions)

2 cups buttermilk

Kosher salt and freshly ground black pepper

1 1/2 cups all-purpose flour

1/4 cup (medium) yellow cornmeal

1 quart vegetable oil

Directions

Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings. Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.) In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.

When you're ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels.

Heat the oil to 350 degrees F in a large pot or Dutch oven. (A candy thermometer attached to the side of the pot will help you maintain the proper temperature.) Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don't crowd them! Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch. Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes. Serve hot.

Steakhouse Steaks: (Ina Garten)

Ingredients

2 (10-ounce) filet mignon

2 tablespoons vegetable oil

1 tablespoon fleur de sel

1 tablespoon coarsely cracked black peppercorns

2 tablespoons unsalted butter, at room temperature, optional

Roquefort Chive Sauce, recipe follows

Directions

Preheat the oven to 400 degrees F.

Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.

Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.

When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.

Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)

Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes

Coq Au Vin

What?!? Yep, that's what Heath said, too.  Pronounced "cocoa vin". It is a French dish and actually translates to "Rooster with Wine." How appropriate since I am a Cogburn, now. :)

Ina made it look so easy and truly it is.  This was a good lesson in ingredients.  It is very important that you have all the right ingredients when making a new dish.  I mean you can substitute here and there, but you are guaranteed better results with authentic ingredients.  I left out the Cognac or Brandy. I was too lazy to drive to the liquor store. C'est la Vie!

A few cooking tips I learned from this dish:

• A dutch oven can be a great one for all dish. You can saute, brown, simmer and roast in the over with the one pot.
• When wanting to brown and get the good "bits" do not use a non-stick skillet. 
• Use the ingredients the dish calls for.
• I don't like pearl onions. 
• Cook with a wine you would drink. Don't use the "cooking wines" you see in the store. If you are worried about the alcohol content, don't worry. The heat gets rid of it.
• Get Pancetta in your meat deli.

I have copied the recipe below from the Food Network. (All credit to them and Barefoot Contessa.)

Ingredients
4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced
Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.

Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

Why blog? Why cook? Why following contessa?

Like so many other cooks, I grew up in family that gathered in the kitchen.  As poor as my grandparents were, their kitchen produced an abundance of meals.  Between my mother, grandmother and dad, I learned the basics of Mexican and Texan cooking.  Now when I say Mexican, I mean tacos, fideos, enchiladas, tamales, salsa and tortillas.  Since my father was a "gringo", I also learned fried potatoes, beans and cornbread, meatloaf, and hamburgers.  Little did I know, that one day I would use those skills I learned as a child.

You see, I love cooking. I love seeing various ingredients come together to make a marvelous meal. I love unusual ingredients. I love the various aromas and pairings. I love the way eating good food reminds me of heaven.  I also truly love cooking for my husband.  The look on his face when he eats something he really enjoys is priceless.  It is one of my greatest pleasures.

I used to be a big Facebook'r.  I would post meals here and there with pictures. However, the drama and time of Facebook began to drain me emotionally.  I was then introduced to a food blog by a good friend.  I immediately knew I had my creative outlet to share my recipes and adventures in cooking without the drama!

The name you ask? Following Contessa....well I guess my cooking passion was ignited by watching Ina Garten's show the Barefoot Contessa.  I loved how a cook with no formal training could make such wonderful dishes.  The recipes seemed easy to a simple chef like me.  ( I also secretly coveted her garden and great house in the Hamptons. <Swoon>)

So here I am....the good, bad, and messy.  I hope you enjoy my journey in cooking and that it brings you as much love as it has me.

Blessings,
Following Contessa