Brainy Fettuccine Alfredo with Fall Harvested Parsnips...

 

Fettuccine Alfredo comes from Rome Italy. It was created by Alfredo di Lelio in about 1914 who ran a restaurant on the Via della Scrofa in Rome. The story goes like this: Alfredo's wife Ines was pregnant with their second child, and the pregnancy caused her terrible nausea. So, Alfredo made Ines a dish of plain pasta, pasta in bianco, and tossed the fresh-made pasta with butter and Parmesan.

Since then, there have been many versions of 'Fettuccine Alfredo'. Just keep in mind, that the original recipe used only butter and Parmesan, that is not only brainy, its fast and frugal as well. Having said that, here's the brainy gourmet's version with root veggies, also fast and frugal.

You you will need to saute chopped onion in 4-5 tablespoons of olive oil, on med. heat; then add 1/4 cup of diced bacon and also dried herbs: rosemary, mint and oregano. Brown this mixture and then set aside. To this same skillet, add more olive oil and 2 tbs of coconut oil. Toss in peeled julienne cut parsnips and carrots, saute on med heat. Once tender and nicely caramelized, return the onion and bacon mixing in with the root veggies. Turn the heat to low or warm and cover.

Bring salted water to a boil and add your fettuccine pasta. Sometimes, I like to use either tomato or spinach infused pasta for this dish.  At the same time, take out another skillet and melt in 3 tbs of butter and 1 tbs of olive oil on low heat. Then add 1 tbs of flour to make a rue (base for white sauce). As soon as it thickens, add 3/4 cup of heavy cream, a dash of salt and pepper and a bit of garlic powder along with fresh dried parsley. Of course, add 1/4 cup of parmesan cheese, stir until creamy. When the pasta is done, drain and ladle onto a low lipped serving plate and pour out the creamy alfredo sauce over the top. Set out the parsnips and carrots as a side and encourage guests to top their pasta with the savory roots.

~ Tutti a Tavola!




*thinking of my nonno 'grandpa' who picked wild parsnips from the field nearby...

Brainy Gourmet Thai Peanut Chicken...

 

Who doesn't have their version of 'Thai Peanut Chicken'...right?

Thai food is always full of flavor and its because of the ingenuity that goes into it. That's because its brainy cooking and anyone who is brainy can make their version of Thai Peanut Chicken.  

For this dish you will need: boneless, skinless chicken breasts (as many per guest), white rice, colorful veggies (suggested: carrots and green beans), coconut oil, lightly or not salted roasted peanuts, buttermilk, flour, seasonings and fresh lemon. 

To get started... cut the chicken into strips and marinate in buttermilk. In a plastic (used breadbag) mix flour with crushed peanuts and seasonings: garlic powder, pink salt, red pepper flakes and paprika. 

Take a skillet and melt in 1/4 cup of coconut oil and the same of peanut oil or vegetable oil. Next, put the chicken (a few pieces at a time) from the buttermilk into the bag of flour mixture. Shake and lay into the oil when it is hot enough for frying. Brown all the chicken pieces in this way. 

Move the chicken from the frying pan 'skillet' into a glass baking dish, sprinkle with either more crushed peanuts or some bread crumbs or tempura mix if you have. The oven should be heated to 250f. Put the chicken into the oven while you prepare the rice and veggie stir fry of your choice. 

Don't forget to put out the Spicy "Asian" Orange Sauce or any hot sauce you have... I also like to top with sunflowers seeds and raisins.

~ Tutti a Tavola...
 

 

 

Brainy Gourmet Poulet a la Bonne Femme...

 

 

When you consider the ingredients, Poulet a la Bonne Femme and Chicken Vesuvio are pretty much the same dish. Why not... after all, when it comes to simple home cooked meals, families in Europe used similar ingredients when conditions called for rich sustenance and frugality.

With that said, this dish can be made in a variety of ways including with mushrooms but always with bacon, onion, peas and potatoes.

For this dish you will need: chicken thighs (as many per person as you will serve) with the skin on and bone in, potatoes, onion, bacon, peas and onion. To begin, saute the onion along with the bacon until browned and crispy. Remove the onion and bacon from the skillet, saving the bacon grease.  Add some olive oil to the skillet and fry the chicken thighs skin side down and do the same for the other side.

Remove the thighs from the skillet and place in a glass baking dish to be kept warm in the oven at 275 while you saute the potatoes (washed and diced) in the same skillet; adding, 2 tbs of butter. Next, toss in the peas (frozen or fresh) along with a dash of salt, black or white pepper, garlic powder and dried herbs of your choice.

 Bring back the onion and bacon...

Bring the chicken back into the mix along with 1 cup of beef stock and 1/2 cup of beer...let simmer!

Serve with a good Burgundy or Chianti...

~ Tutti a Tavola!

Brainy Gourmet Frutti di Mare...

Whether you have heard of spaghetti di tuna or not doesn't matter... its just a delicious brainy take on Frutti di Mare. Yes, Italians do make this dish. Italians living on the seaside eat a lot of seafood and pasta with it... ever heard of 'Frutti di Mare'?  That means fruit of the sea.

For this dish you will need: tomato sauce, canned tuna in oil (or fresh grilled tuna steak, crumbled), onion, red pepper flakes, garlic, fresh dried herbs and pasta either spaghetti or linguine. Essentially, the sauce is an Arrabbiata sauce... spicy hot tomato.

To begin, chop one onion and 2 cloves of garlic to saute in olive oil. Once browned, add one large can of crushed tomatoes, 1/2 tsp of sugar, 1 tsp of red pepper flakes (1/2 depending on your taste buds or more if your brave), fresh dried herbs: rosemary, mint and oregano and the canned tuna un-drained. Let simmer while you start a pot of water to boil for spaghetti or linguine pasta.

...top with Parmesan

~ Tutti a Tavola!

Meatloaf ~ Anybody's Brainy Gourmet Meal...

Meatloaf ~ Bistro Style at home...

When it comes to being a Brainy Gourmet, its what you have at home and what you can do with it that counts. And, especially, when it comes to meatloaf. Just don't add the kitchen sink...

Meatloaf can be and is gourmet food. The key is always to let the 'meat' speak for itself which means DON'T add unnecessary ingredients like: broccoli, spinach, crackers, oatmeal, ketchup, cheese, eggs or anything else that does not belong in a good 'meat' loaf.

 

Choose your ground meat: beef, pork or turkey will work. Mix about 1 and half pound with dried herbs, bread crumbs and 1/4 cup of heavy cream along with a pinch of salt and garlic powder. Form into a loaf and lay into a glass baking dish drizzled with olive oil; also, drizzle some on top as well as some Worcestershire sauce. Bake for about one hour, first on 400f and then reduce the heat to 350.

From the juices that will flow as the meatloaf cooks, you can make a quick sauce... *Note when using 100% beef, you can let it stand at medium rare. That's bistro style...

Prepare whatever side dish you like... 



~ Tutti a Tavola!

 

Brainy Oven Baked Chicken with Butternut Squash...

 

Show me the 'Appian' way to go home...

Turn on the oven to 400, drizzle a glass baking dish with olive oil, lay in as many chicken thighs, bone in skin on, as you will need to serve. Sprinkle over the top: garlic powder, red pepper flakes and dried herbs - rosemary, mint, oregano and sage. Also, dice up 3 cloves of fresh garlic and lay on the thighs. Bake/roast for about 45 minutes or until fully cooked and crispy skin side up. For the final step, spoon over the top honey flavored open pit barbecue sauce and return to the oven for 5-6 mins.

In the meantime, microwave a whole small butternut squash until tender. Wash, peel and boil as many yellow gold potatoes as you will need. When tender, drain and mash with butter, heavy cream and sour cream until smooth.

Put it all together and put it on the table!

~ Tutti a Tavola!


*What's the Appian way - ... this dish takes you back along a road you don't want to depart from

A Brainy Favorite... Oven Baked Parmesan Encrusted Chicken

 

If only there were time for slow cooking and slow eating...

Though hurried by the rush of everyday life, remember that it takes no time at all to make a savory home-cooked dish like this; even if you don't have a brick 'stone' oven; your oven will work just fine.

For this dish all you need are: a few boneless, skinless chicken breasts, mayonnaise (homemade if possible), Parmesan cheese and dried herbs. To begin: turn on the oven and pre-heat to 425.

Next, drizzle olive oil into an oblong glass baking dish and lay in your chicken breasts. With a spatula, generously spread mayo over the top of the chicken breast. Sprinkle each breast with a pinch of salt, garlic powder and grated Parmesan; top with fresh dried herbs: rosemary, mint and of course oregano. Bake on 425 for the first 10 and then at 375 for the next 25-30 min or until the tops are crusty brown and chicken is cooked through.

In the meantime, before the chicken is done, prepare your sides: angel hair pasta, and a green salad.

~ Tutti a Tavola!