Brainy Bavarian "Spring' Stuffed Mushrooms with Ravioli...

The Piedmont region is a very mountainous region in Italy where hunting and fishing are commonplace. Mushrooms can be gathered in the Spring as well as Fall.There are a plethora of mushrooms to pick from and now is the time for Morels. 

Tonight, I am serving stuffed mushrooms with mushroom filled ravioli. This recipe is truly delicious way to enjoy mushrooms. The bigger the size of the mushroom, the easier to stuff. The large 'palm size' Bavarian mushroom is easy to stuff even with finely ground morels. 

For widely preferred mushroom stuffing, use a mixture of finely ground beef and or seasoned ground pork; in fact, a mild breakfast sausage will work. Or you can use only pork if you prefer. Next, wash your mushrooms and remove the stem. 

Press a small amount of meat into the dark side or gill side of the mushroom...depending on the size of your mushrooms. Prepare your skillet with olive oil and fresh dried herbs for sauteing the stuffed mushrooms, meat side down. 

Let them sizzle for 5-6 min. on a high heat, then reduce heat to med and cover. After 5 min, flip them over gently and add 3/4 cup of heavy cream. Cover again and simmer for 8 min on low heat.  In the meantime, prepare water to boil the ravioli (which can also be stuffed with mushrooms). 

Set the table and get ready to serve. Ladle the ravioli onto a low lipped serving plate, spoon the stuffed mushrooms onto the plate 'here and there' and pour out the sauce. Garnish with fresh green parsley.

~ Tutti a Tavola! 

Brainy Beef from Italy ...on a bed of Love!

 

The Piedmontese is an Italian breed of domestic cattle that originated in the region of Piedmont, in north-west Italy. The Piedmont region of northwest Italy is known for its robust history of fine wines and rich cuisines. The breed of cattle is prized for its significantly greater muscle mass compared to other cattle breeds. At the same time, muscle fibers remain tender without the need for excess marbling. The result is consistently superior beef that is both lean and tender. 

To begin, select a luscious looking Sirloin 1 and 1/2 lb. from your local butcher. Prepare for cooking by marinating for 3 hours in balsamic vinegar, olive oil, garlic powder and kosher salt with a sprinkle of dried herbs: rosemary, mint and oregano. When you are ready to cook and if you are cooking indoors, first sear the steak in a hot skillet of olive oil. From there, move the steak to a broiler for 6- 8 min. 

In this time, saute sliced mushrooms in the marinating juices left from the steak on med. heat until they begin to color, then add fresh washed asparagus of mid length, add some olive oil and dried herbs along with a pinch of salt and cover for 5 min. Then just before the steak is finished, turn up the heat to high and blacken. 

~ Tutti a Tavola!

Brainy Spring Shrimping Ideas ... on a Bed of Linguine!

 

For this dish, you absolutely don't need a recipe. You just need the ingredients and in the amounts you prefer: I like plenty of butter, lemon and garlic and shrimp. Good pasta is always the worth the money. 

If I can buy pasta made in Italy... I will and surprisingly, you can order online (surf the net) and have dry pasta delivered directly to your door from the producer. 

To begin, take a skillet, melt in your butter plus a bit of olive oil and I prefer the 'fruity nutty' taste over any other.This dish is so quick you better set the table before you start. 

Boil the pasta at the same time while you have the skillet ready to essentially 'stir fry' the shrimp (use pre-cooked fresh frozen), asparagus and garlic in lemon butter. 

Once the pasta is firm to tender, drain and add to the skillet to toss and plate... 

 *Note- you can substitute the asparagus with zucchini...

~ Tutti a Tavola~

Something Brainy Extraordinary for Easter Eve...

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 which I like to call my northern version since my family comes from the north in Asiago.

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!

A Brainy Taste of France & Italian Border... Pork with Plums!

A Taste of France...

For this dish you will need: 1 pound pork loin, one whole onion, sun dried tomatoes, dried plums, roasted red peppers and dried herbs: rosemary, mint and oregano. *Serve with either potatoes, pasta or vegetable.

Saute on med heat onion in olive oil until transparent, then push aside the onion to add the pork medallions to brown. Sprinkle on some garlic powder, red pepper flakes, paprika and dried herbs. Toss in as many sun dried tomatoes, crisp green olives (low sodium) and sweet dried plums. 

Next, add a few dashes of beef stock, 3 tbs of Dijon mustard and 1/3 cup of heavy cream, cover and simmer for 20 min while you prepare the potatoes, pasta or vegetable. *For an interesting twist... add a dash or two of cinnamon (optional).

~ Tutti a Tavola

Briany Braciola and Polenta for Easter Brunch...

 

  

For this dish you will need: either 1 lb your choice of steak (round/flank or sirloin) or boneless pork loin, fresh green Italian parsley, provolone cheese, and prosciutto ham. Also, you will need marinara sauce or meaty bolognese, and olive oil.

Start by pounding out either the steak or pork loin. You can make a large roll or cut the meat into more individual sizes. Lay on the cheese slices or grated, prosciutto and sprinkles of fresh parsley (or use fresh spinach leaves chopped). Roll up and tie with baking string or use wooden toothpicks to hold rolls together.

Next, fry in a skillet in olive oil until browned on both sides.

Remove from skillet and lay in a glass baking dish. Pour over the top, one half jar of marinara sauce or meaty bolognese and add some beef stock until the dish is brimming. Top with fresh dried herbs: rosemary, mint and oregano. 

Prepare polenta according to recipe which you can find on a previous blog. Just type in Polenta in the search box on the Brainy Gourmet Blog. 

 Serve with polenta... 

~ Tutti a Tavola!

Brainy Farm Skillet Chicken and Dumplings...

 

When I think about comfort food, I think about life on the farm. I think of coming home to good home cooked food.This farm living dish can be done in one single skillet in no time at all. You need only to have a few chicken pieces: legs, thighs, or breasts with bone in and skin on. Take from your pantry: olive oil, one onion, chicken stock, flour, buttermilk and seasonings.

Begin by browning one chopped onion in olive oil in your covered skillet on med heat. Once the onion is browned on the edges, add your chicken pieces. Season using: rosemary, mint and oregano along with a dash of red pepper flakes and a dash of garlic powder. Cook the chicken on med heat until all sides have browned nicely.

Next, add 1 cup of chicken stock. Cover and let simmer for 25 min. on med/low heat. Near the end of this timed simmer, prepare your dumplings. Mix about 1 cup of buttermilk with 1/2 cup of water along with 1 and 1/4 cup of flour (use gluten free if you are on such a diet), 1/4 tsp of baking soda, 1/2 tsp of baking powder, and a pinch of salt. Its good to eye ball the consistency of the dumpling dough, it should be sticky but not thick, you may want to add either more flour or liquid.

Just before you drop in your dumplings, add more chicken stock to the chicken in the skillet. The dumplings will need plenty of liquid to cook. Turn up the heat to med high, drop in your dumplings, cover and let them grow up into clouds of yummy.

After 15 min, test the dumplings to make sure that they are completely cooked through, they should appear light and fluffy not gooey. If the are cooked through, then ladle all that goodness onto a large serving plate.

~ Tutti a Tavola!