Countess Josephine

An Island Francophile with British roots rolled together with solid Americana, garnished with Asian/African heritage and a whisper of the Mediterranean, I love to practice random acts of kindness and senseless acts of beauty. Throwing some Sunshine your way - Enjoy!

Saturday, October 30, 2010

Oh La Vache..what got into me??

I really don't know what got into me today but I got up and started cooking like mad. After the regularly scheduled french toast round for breakfast...I decided to make the following for lunch, dinner and snack - maybe.

I made Vichyssoise, sweet onion and cheese tartlets along with a pot of Gumbo. I used the following recipes, with a few substitutions here and there and four hours later....hmmm hmmm good!

Here they are:

From - Vichyssoise (not pictured)


  • 2 leeks, chopped
  • 1 onion, chopped
  • 2 tablespoons unsalted butter
  • 3/4 cup thinly sliced potatoes
  • 2 1/3 cups chicken stock
  • salt to taste
  • ground black pepper to taste
  • 1 1/8 cups heavy whipping cream

  • Directions
  • Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.

  • Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.

  • Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.

From Sandra Lee Semi-homemade - Caramelized Onions and Goat Cheese Tarts


  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 1/2 cups frozen chopped onions, thawed
  • 1 tablespoon sugar
  • Kosher salt
  • 4 ounces goat cheese, room temperature
  • 1 large egg
  • 2 tablespoons heavy cream
  • 1 teaspoon freshly chopped thyme leaves
  • 1 (14-ounce) box refrigerated pie crust
  • Special equipment: 1 (12-count) nonstick mini muffin tin


In a large heavy-bottomed skillet over medium heat, add the oil and butter. When the butter is melted, add the onions, sugar, and salt, to taste. Cook until the onions begin to brown. Adjust the heat to low and cook slowly, turning often, until the onions are golden brown and caramelized, about 10 to 15 minutes. Remove the onions from the heat and set aside to cool.
Preheat the oven to 375 degrees F.
In a bowl combine the goat cheese, egg, cream, and thyme. Pour the mixture into a small resealable plastic food storage bag. Snip off a corner of the bag to use it for piping.
Lay the pie crusts out flat on a clean surface and with a 2 1/2-inch round cutter cut out 12 circles from each crust. Press them into the cups of the mini-muffin tin. Fill each cup 1/2 way with the cooled onions. Pipe the cheese mixture on top of the onions, filling the cups. Bake the tarts until the filling is set, about 15 to 20 minutes. Let the tarts cool slightly, and then remove them from the muffin tin and serve.

I ran out of goat cheese, so I used shredded mozzarella, Pillsbury's butter and honey biscuits instead of pie crusts and sweet Vivaldi onion confecture.

From Gumbo City - Chicken, Shrimp and Sausage Gumbo


1/3 cup + 1 Tablespoon vegetable oil
1/2 cup all purpose flour
2 celery stalks, chopped
2 garlic cloves, pressed
1 green pepper, chopped
1 medium sized onion, chopped
2 cans (14.5 oz.) chicken broth
1 can (14.5 oz) beef broth
1 lb. boneless,skinless chicken thighs
1/2 lb. chorizo sausage, cut into 1/4-inch rounds
1/2 cup loosely packed parsley leaves, chopped
1 Tablespoon minced fresh thyme
1 Tablespoon minced fresh sage leaves
3/4 teaspoon salt
1/2 teaspoon ground pepper
1 lb. medium shrimp, shelled & deveined
1 cup long grain rice, cooked as directed on the package


In a large soup pot, heat oil over med-low heat. Gradually stir in flour, and cook, stirring, until mixture is dark brown ~ about 15 minutes.

Mix the broth in slowly and blend until smooth.

At the same time you start the roux start to cook the vegetables: In a non-stick skillet, over medium heat, add 1 tablespoon of oil and heat until hot.

Add celery, garlic, green pepper, and onion and cook until vegetables are tender, stirring occasionally.

To the roux-thickened broth add the stewed tomatoes, chicken, chorizo, herbs, salt, black pepper and the vegetables.

Add 4 cups of dark beer or water and heat to boiling. Reduce heat to low and simmer, uncovered for 40 minutes. Skim off any fat that comes to the surface.

Add the shrimp and cook, uncovered, for 5 minutes or until the shrimp turn opaque.

For additional flavor, I added pimentos peppers, okra and tomatillos to this recipe.

1 comment:

Anonymous said...

Can I come to your house? I'm soooo hungry now. ;-)