Have a Brainy Gourmet New Year!

 

 

The  Brainy Gourmet has always been about sharing food and any information that is fast and frugal. If you are opting to stay at home, like most of us, for New Years, you are being brainy! The best parties are usually home parties because you control the mood, the food and the alcohol if you plan on serving any.

I usually do baked brie (check past posts); but this year, the plan is to do steamed mushrooms in buttery beef stock served with creamy garlic Parmesan sauce along with some mushroom filled ravioli.

 

For steamed mushrooms you will need: fresh button mushrooms (1-2lb) depending on number of guests. Steam or gently saute the mushrooms, washed and left whole, in one cup of beef stock with half a stick of butter. Once tender, ladle onto a serving plate, top with the creamy garlic Parmesan sauce, and sprinkle with fresh green parsley.

As for the creamy garlic Parmesan sauce to top them off, you will need: heavy cream, a few garlic gloves and fresh grated Parmesan cheese. Melt the other half of the stick of butter in a separate sauce pan. Add crushed garlic from a few hulled cloves. Then, pour in 1 cup of heavy cream and about 1/2 cup of grate Parmesan, stir until creamy.

For the mushroom filled ravioli... be frugal by buying them fresh or frozen. Boil until tender, top with the same creamy garlic and Parmesan sauce, that recipe can be doubled if need be. You can also make extra mushrooms on the side and top the ravioli for flare and flavor!

tutti a tavola...

~ All the best to you and yours in 2026!

*Outsourced info ~ https://nypost.com/2014/12/26/skip-the-clubs-and-have-a-ritzy-but-reasonable-new-years-eve-party-at-home/

Can't afford Prime Rib this Holiday, then make this substitute!

  

The secret to really juicy delicious meatloaf that tastes like prime rib is using quality ground beef. Yes, you can make a very good meatloaf from turkey, veal and even pork; but, using excellent quality ground beef (sirloin i.e.) makes meatloaf into prime rib.

This recipe is no different from any other 'Brainy' recipe using ground turkey/veal/pork. The key then as now has always been never to use egg in the mix and also to never add oatmeal or crushed soda crackers; and, certainly the most important is to never add anything that takes away from the name - meatloaf!

For the best turnout, use a combination of bread crumbs, heavy cream, garlic powder, a pinch of sea salt, 1 tbs of Worcestershire sauce, beef stock and fresh dried herbs.

Turn the oven on to 350. Then, in a metal or glass bowl mix by hand 1 pound of quality ground beef with 3/4 cup of bread crumbs (home grated) 1/2 cup of heavy cream, 1 tsp of garlic powder and then add the Worcestershire sauce along with a pinch of salt and dried herbs: rosemary, mint and oregano. Mix it up and form into a loaf size.

Drizzle a bit of olive oil onto a glass baking dish, and lay in the meatloaf. When the oven is ready, pop it in; for an extra zing top with a few slices of roasted red pepper. After about 20 min, take the meatloaf from the oven and pour in 1/4 cup beef stock, toss in a few sun dried tomatoes for even more amazing flavor. Return to the oven and bake for another 20-30 min. Check the meatloaf with a meat thermometer; if it says med.rare as for steak or prime rib, its ready.

As for a side, prepare mashed or baked cheesy potatoes along with a salad and you've got dinner!


~Tutti a Tavola!

Brainy Gourmet Pad Thai with Peanuts and Wild Rice...

 

For this dish you will need: pork tenderloin, half a white onion, 1/3 cup peanut butter, 1/4 cup chicken or beef stock, 2 tablespoons soy sauce, 2 limes or lemons, 1 ​tablespoon minced ginger, 1/2 teaspoon brown sugar or a tbs of Apricot jam, 1 clove garlic, minced, 1/4 teaspoon red pepper flakes (or to taste) and salt (to taste). Also, 1 cup of Minnesota wild rice.  

To begin, saute half a silvered onion in olive oil, and a pat of butter. Add to that, the garlic and ginger. Next, lay in medallion size cut pork tenderloin pieces to brown. Once browned, add the stock, the soy sauce, lime juice, brown sugar, red pepper flakes and salt. 

After those flavors coalesce in the skillet, add the peanut butter (use un-stirred organic peanut butter for best creamy results); let simmer on low while you boil the rice in stock (one cup rice to 4 cups water/stock blend) until tender. 

Squeeze some lime or lemon over the top juice and serve...

*just happened to have a few left over roasted potatoes to add to my plate...

 

~ Tutti a Tavola!