Brainy Stew or Goulash or Whatever... you want it to be!

 

Ah ha, stew or goulash ~ it can be whatever you want it to be...

Goulash is not just Hungarian though originating from medieval Hungary. Goulash is a popular meal predominantly eaten in Central Europe but as well as in other parts of Europe. And, its actually a stew of meat and vegetables, often seasoned with paprika and other spices.

And, stew is exactly that in most cultures: meat and veggies. Some like it more liquid or fluid or juicy and others may like it more thick as in full of rich gravy.


Now Ratatouille, what's that? Well, its a French stewed vegetable dish, originating in Nice. The word ratatouille comes out of the verb touiller, meaning "to stir up". From the late 18th century, in French, it merely indicated a rough or coarse stew as in chunky and stirred up.

The modern ratatouille has these basic ingredients: tomatoes sautéed garlic, onions, zucchini, eggplant, bell peppers, marjoram, fennel and basil, or bay leaf and thyme, or a mix of green herbs.

Serve over pasta, rice and or potatoes!

Oven Roasted Garlic Chicken with Butternut Squash Mashed Potatoes...

 

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, a little secret ingredient... 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!


*Appian way - queen of the long roads... this dish takes you back along a road you don't want to depart from

Pork Medallions in a Creamy Mustard Sauce with Sun Dried Tomatoes...

 

Remembering a lakeside sunset dinner....

Italian cooking is full of sunshine and this dish certainly has it. I have made this a dish a number of times using dried plums but another favorite way of mine is to use sun dried tomatoes and capers. This is so quick and easy to make that it can literally be done in about 30 min. including the preparation of any side(s).

For this dish, you will need: pork or veal tenderloin, sun dried tomatoes, heavy cream, Dijon mustard, and capers. Get started by drizzling olive oil in a hot skillet and then lay in your tenderloin cut into medallions. Sear on both sides. Reduce heat to medium and add half a package of sun dried tomatoes (one nice handful) and nearly the same of capers. Pour in 1/2 cup of heavy cream, 1 and 1 half tbs of mustard and a generous sprinkle of dried herbs: rosemary, mint and oregano.  Stir and let simmer o low heat covered while you prepare any side you like.

~ Tutti a Tavola!

Brainy Tuscan Pork Loaded with Olives of Tuscany...

 

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Oh the taste of Italy...Do you know that Tuscany grows four main types of olives: Frantoio, Moraiolo, Leccino, and Pendolino. Frantoio is a Tuscan native, but because of its high demand, it is now grown all over Italy, and in parts of Australia, North Africa, and California.

Now, for a good 'cooking' green olive, the Castelvetranos are very tasty. They are bright-green olives grown in sunny Sicily. 

For this dish you will need: one and half pound pork tenderloin, vermicelli pasta or linguine, beef stock, jarred sun dried tomatoes, green olives, dried plums, heavy cream, garlic, purple onion and dried herbs.

To begin, chop and saute one whole onion in olive oil along with one clove of minced garlic. As the onion browns, thickly slice the pork loin into medallions. Push aside the onion and garlic to lay in the medallions... browning on both sides.

Next, pour in 1/4 cup of beef stock and then add as many sun dried tomatoes and dried plums as you like and 1/4 of green olives. Sprinkle in the dried herbs: rosemary, mint and oregano. If you are brave, also sprinkle in some red pepper flakes, garlic powder and paprika.

Lastly, spoon in 4 tbs of heavy cream and simmer while you cook the vermicelli...

~ Tutti a Tavola!

Brainy Gourmet goes to Calabria...

 

 

 

Everyone knows that the best olives and olive oil from Calabria. The climate has a lot to do with that outcome; just the right blend of sun and moisture creates a perfect blend of taste in the olive.

You will need to buy a package of boneless, skinless chicken thighs (one per guest). You should also have on hand or buy: tomatoes, green and black olives, purple, green and red bell pepper (s), garlic, fresh rosemary and fresh dried herbs:basil, oregano and mint.

Prior to cooking this wonderful Southern Italian dish, you will need to marinate the boneless thighs by pressing them in a simple wash of olive oil and balsamic vinegar, sprinkled with sea salt, fresh dried herbs and fresh chopped rosemary, let sit for about 1 hr.

To begin cooking, take a covered skillet and pour in 4-5 tbs. of olive oil and saute on med. half of each pepper and one clove fresh garlic. When you see browned edges on the peppers, push them aside and lay in the thighs to sear the meat on both sides. Top with any remaining herbs from the marinate cooking for about 5-6 min.

Next, add 1/2 cup of fresh diced tomatoes and their juices along with a few green and black olives; allow to simmer for 25 min. covered. While the chicken simmers, prepare a delicate risotto. Boil about 2 and 1/2 cup of chicken stock, adding 2 cups of rice to gently simmer on med heat. Once the rice is tender having absorbed the stock almost completely, add a dollop of butter, 3/4 cup of diced tomato and 1/4 cup of Parmesan cheese. Cover and set aside.

 

When you are ready to serve, put out the risotto (or pasta or polenta) into a separate serving bowl and the chicken with olives onto a large low lipped serving platter.

~ Tutti a Tavola ~ 'everyone to the table'!

Chicken Riggi or Utica Riggies... Italian American Pasta Dish

 

Chicken Riggi... what's that? Chicken riggies or Utica Riggies is an Italian American pasta dish which came into existence somewhere in the Utica-Rome area of New York State. There are plenty of varieties out there and that's good. 

Every cook has to be brainy in their own way. Some versions this dish add hot and or sweet peppers to the spicy creamy and tomato sauce which is poured over ... Rigatoni, of course!

You will need for this dish: chicken breasts (1 per guest), 1-2 pkgs. of Rigatoni or Penne (dependent on number of guests), one whole onion, one or two good size sweet red peppers along with heavy cream, butter, chicken stock and Italian herbs. 

To begin, chop one whole onion along with the red pepper and saute gently in olive oil in a large deep skillet. Cut the chicken breasts into chunks and add to the onion/pepper mix. Once the chicken meat is white, add 4 tbs of butter, 1 cup of heavy cream and 1/4 cup of stock. Toss in a hefty dash of dried Italian herbs and let simmer while you boil the pasta.

~ Tutti a Tavola!

Harvest Time with a Brainy Good Pork Loin with Blackened Veggies....

The title or name of this dish says it all!

Basically, all you need to whip this up in about 45 min is a 1 lb boneless pork loin, beef stock, a few dried plums, mushrooms, one onion, one carrot, one parsnip, and fresh string beans

To begin: open the pork loin (cut down the middle and gently spread open) to lay out flat until you have a fillet (do not pound). Season with Himalayan sea salt, garlic powder and dried herbs. Sear the loin on all sides in a skillet of olive oil. Once you have done that, remove the seared loin and set it aside to rest.

Next, chop one onion and half pound of mushrooms. In another skillet brown the onions/mushrooms in olive oil and a dollop of butter. Once browned, remove from the heat.

Turn your attention back to the loin, add the mushrooms and lay in as many sun dried plums as you can fit. Top with a 3/4 cup of beef stock and let simmer while you prepare the root veggies and fresh green string beans.

Wash the beans and cut off stem tops if needed. Peel the carrot and parsnip, then julienne slice.  Using the onion/mushroom skillet, add olive oil, 2 dollops (tbs) of cold pressed coconut oil and a sprinkle of sea salt. Stir fry the veggies until just tender and slightly blackened. As the pork is nearly finished, get ready to serve on a low lipped plate, pouring out the rich liquid with mushrooms and plums.

~ Tutti a Tavola!