Cochon 555 Oklahoma

I am excited to tell all of you that I will be going to Cochon 555 Oklahoma in Stillwater, Oklahoma on April 3rd! This blog and I were selected by foodbuzz to go! You will hear all about it on this blog too! I cannot wait!

Cochon 555 Oklahoma

Chefs:
CHRIS SHEPHERD - Catalan - Houston, TX
MATT HARRIS - J&G Grill - Park City, UT
CURT HERRMANN - White Owl - Tulsa, OK
KURT FLEISCHFRESSER - Coach House - Oklahoma City, OK

Butcher: RYAN FARR - 4505 Meats

Wineries:

Revana Family Vineyard
Miner Family Vineyards
Domaine Serene
K Vintners
Raptor Ridge Winery

Judges:

Philippe Garmy – OSU-HRAD, Stillwater
Jon Biegel – Chesapeake Energy, OKC
Mark Brown- Tulsa World, Tulsa

Chess Tart

I was reading my Martha Stewart Living Magazine and came across a recipe for a Chess tart. I changed it around to fit what I had in the pantry and it was great! If you have never had a chess pie, it is like a pecan pie without the pecans. Chess pies have Southern roots an can be found in most cookbooks featuring down home cooking. This is What's Cookin on Beaty's Creek today.

Needed:

For the Tart Shell

3 cups graham cracker crumbs
10 T butter-melted
4 T sugar

Mix all the above ingredients together and stir very well. Press firmly into your tart pan. I used plastic wrap laid on top to make smoothing easier. Put in fridge for 15 minutes to let the crust set. Bake at 350' for 15 minutes. Cool completely. Lower oven temp to 325'. Now on to the filling.

For the Filling:
2 cups granulated sugar
1 cups packed brown sugar
6 eggs
2 sticks butter-melted
2 vanilla beans-scraped

Mix all of the filling ingredients together and pour into tart shell and bake at 325' for 40 minutes. It will look a little loose when you take it out. Cool completely and place in fridge overnight. Serve cold, if you can wait that long....

Lentil Soup

Lentils are a very underrated legume. This soup was liked by the family but Sean was having none of it. He did manage to eat a partial bowl but that was his limit. He does not care for the texture of lentils, I on the other hand just love them. This is What's Cookin on Beaty's Creek today on this rainy almost Spring day!

Needed:
1 Pound lentils
1 pound carrots-cleaned and chopped
2 celery stalks-cleaned and chopped
1 cup Bulgar
2 garlic cloves-minced
1 onion-cleaned and chopped
5 cups water
2 T salt
2 T red pepper flakes
3 T olive oil

In a soup pot, heat olive oil over medium heat. Now add in your carrots, celery, onion, garlic, salt, and red pepper flakes and saute until slightly softened. Add in your lentils and water. Cook over medium heat for 30 minutes. Add in 1 cup bulgar and cook for 15 more minutes. Serve with a crusty bread.

Ina's Blueberry Cake-Made Stacey's Way

Raine is my blueberry baby! Her Grandy Carole grows some blueberries and Raine thinks that they are the perfect food. Raine wanted a blueberry cake for her birthday party, she thinks B-day parties are so fun that we are having them every couple of weeks. It's funny but at the same time kinda scary, not of Raine wanting a B-day party but for me giving her one that often... I found this particular recipe in one of my Ina Garten cookbooks. I changed a few things to our likes and whipped it right up for the "again" birthday girl. This is What's Cookin on Beaty's Creek today.


For the streusel

1/4 cup sugar
1/3 cup light brown sugar-lightly packed
1 t cinnamon
1 stick butter-melted
1 1/2 cups all purpose flour

For the cake:

6 T butter-softened
1 cup sugar
2 eggs-at room temperature
1 vanilla bean-scraped
2/3 cup sour cream
1 1/4 cups all purpose flour
1 t baking powder
1/4 t baking soda
1/2 t salt
1 cup fresh or frozen blueberries


Preheat the oven to 350 degrees. Butter and flour a 9-inch round baking pan.

For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar

Tomato Quinoa

Hold on to your hats folks because Stacey has gone veggie. I just love a good vegetarian meal and will occasionally add my favs to the blog. I live amongst the carnivorous so these will be in addition to my usual recipes. You will hear about the good recipes and I'll save the bad ones for the dog hee hee. Here is one that the whole family chowed on for lunch. This is What's Cookin on Beaty's Creek today.

Needed:
2 cups quinoa-that has been rinsed very well
4 cups water
2 T nutritional yeast
2 T salt
1 onion-chopped
2 T basil-chopped
2 T red pepper flakes
2 garlic cloves-minced
1 jar home canned tomatoes-or 1 large can whole tomatoes from the grocery.
2 T olive oil

I sauteed my onions, garlic, and pepper flakes in 2 T of olive oil. Just long enough for the onion and garlic to get a little color to them. I then added in the tomatoes and salt. I cooked this for about 30 minutes at a low boil. For the quinoa, bring 4 cups of water to a boil, when boiling add in your quinoa and 2 T nutritional yeast. Cook uncovered for 20 minutes or until all of the water is absorbed. I then poured the quinoa into the tomato mixture. You can sprinkle a little basil on it if you care to. This meal is good for you and a quickly prepared warm lunch that your kiddos will love.

Oysters on the Half Shell

I look forward to months with an "r" in them so I can have my beloved oysters on the half shell. This year we bought a box of these gems at White River Fish Market and boy were we happy with the quality! These were the best oysters we have eaten in years! So plump and juicy that I could not wait for all of them to get shucked before I dug in. Speaking of shucking, Sean found the best thing in the world to shuck these tight lipped goodies. What did he use??? A chain saw multi tool.... Maybe it is the red-neck in us but it worked so well that we abandoned our oyster specific shucking tool for good. Not too much to tell you on shucking but my sauce is different from any you have ever eaten. This is What's Cookin on Beaty's Creek today.

Needed:

1 cup ketchup
3 T horseradish-creamed
1 T cayenne pepper
2 T lemon juice
1 t garlic-minced


Mix everything together and serve with oysters or shrimp.


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French Apple Tart

I love Ina Garten! I own every cookbook she has ever written and watch her show on the Food Channel until my kiddos beg me to stop. This recipe comes from her Back to Basics cookbook and is a must have in any kitchen. That being said, this is an awesome and very easy tart that will impress everyone you serve it to. Give it a try with some freshly whipped cream and you will be dreaming of warm summer days. This is What's Cookin on Beaty's Creek today.

Needed:

For the Crust:
2 cups all purpose flour
1/2 t kosher salt
1 T sugar
12 T cold butter-diced
1/2 cup cold water

For the Apple:
4 Granny Apples- peeled and sliced 1/8 thick
1/2 cup sugar
4 T butter-diced
1/2 cup apricot jelly
2 T water


For the pastry, place flour, salt, and sugar in the bowl of a food processor fitted with a steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10-12 times, until the butter is in small bits the size of peas. With the motor running pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Preheat oven to 400'. Line a sheet pan with parchment paper. Roll the dough slightly larger than 10x14 inches. Using a ruler and a small knife, trim the edges. Now place the dough on the prepared sheet pan and refrigerate while you prepare the apples. Peel the apples and cut them in half through the stem. Remove stem and cores with a sharp knife. Slice apples crosswise 1/4 inch thick. Place apples slices overlapping in a pretty design. Sprinkle cut butter all over apples. Now sprinkle sugar all over apples. Bake for 45 minutes to 1 hour. Remove from oven. Melt apricot jelly on stove and brush on top of tart. Serve warm.