Farm Raised Bacon and Eggs ~ Omlette Anyone?

My daughter and son-in-law live in the country and have the wonderful pleasure of raising their own chickens, beef and pork. And, of course, parents are treated to their generosity. Eggs are one of the best basic food items to keep in the pantry (as you know farm fresh eggs don't need refrigeration). That's because they are full of protein, not as expensive as meat, easy to cook making eggs a fast and frugal food item.

When I make omelettes, I like to keep the omelette simple and have extra ingredients on the side. This keeps any veggie who want to add crisp and the omelette pure... also, its a good idea to do this in case any family member doesn't like green pepper, mushroom, asparagus or whatever else you like to have in your omelette.

For today's meal, begin by sauteing fresh green asparagus with fresh green pepper, onion and mushrooms in olive oil and a dollop of fresh creamy butter.

Once, brown and tender, remove from the skillet and set aside. Add a bit more olive oil to the skillet and lay in your bacon. Fresh cured pork is so delicious, there is no store bought comparison. As the bacon browns and crisps up, set on top of the asparagus, mushrooms and green peppers. Drain off any excess bacon grease (in Poland they use this to make lard spread) and wipe out the skillet with a clean napkin. Drop in another dollop of butter and then pour into the hot skillet a mixture of whisked eggs (use as many eggs as you will need per person omelette) with 1/4 of heavy cream or more depending on number of eggs used (cover the bottom of the skillet only).  Cover and let it bubble up, remove cover and check edges. If they lift of up easy shuffle your omelette in the skillet and cover again until you see most of the egg mixture solidifying in the middle, add a few slices of cheese and or grated Parmesan and cover again for a few seconds. Finally, remove the lid and turn over the omelette in half, slide onto a serving plate.  Put out the bacon and veggies as a side of extra ingredients.

Sooner or Later... You Are Gonna Get Leftovers

I heard my Nonna was good at leftovers. She knew that leftovers can be revived by adding a small simple meat and sauce to revive what's leftover. Therefore, in her memory, I follow her lead.

To begin... take from the fridge whatever leftovers you want to use up. Then decide what meat or fish you want to cook. The simple meat I like to use is ground lamb made into patties to be sauteed on med heat in olive oil and dried herbs with a bit of garlic powder and red pepper flakes.

Ground lamb cooks fairly fast. Once the meat is no longer pink inside, check by pushing down on the patties to see the juices run clear, you should reduce the heat, cover and decide how to re-heat your leftovers. While you either microwave or bake/boil your leftovers, you can prepare a sauce/gravy using any of the juices from the lamb patties. Sauce always compliments and zings up leftovers.

As for my leftovers, I had leftover pasta and asparagus.... with gravy on the side.

 ~ Tutti a Tavola!


skinny version...

hungry version ;-)

Nonna's Kitchen~ Risotto and Chicken in Creamy Tomato Rosemary Sauce

You will need for this dish: boneless skinless chicken thighs or chicken breasts... plan for as many servings as you will need - count number of guests. Check your pantry/fridge for: heavy cream, onion, green pepper, canned diced tomatoes and rice. If you don't like onion or the green pepper, leave them out. The main ingredients are the tomatoes, onion and heavy cream.

This Risotto recipe is just another Nonna version, which means fast and frugal. To begin, boil your rice in left over homemade tomato soup if you have (one cup rice to two cups soup). If not, use 1/2 carton of chicken stock to one cup of rice and half of a small can of tomato paste. Boil the rice until tender (adding more stock only if not yet tender) and all 'soup' has been absorbed. Add 1/4 cup of Parmesan cheese and let sit until your chicken is prepared.

To prepare the chicken, saute strips or chunks of chicken breast in onion and green pepper in olive oil and butter along with dried herbs: rosemary and lots of it! Let all of this sizzle together for a few minutes then open a small can of diced tomatoes and pour in along with 1/2 cup of heavy cream. Cover again and simmer for about 15 min.

The last few minutes of cooking should be uncovered with the heat turned up to get it bubbly,  the sauce will begin to reduce and slightly thicken.

~ Tutti a Tavola!

Hosting Easter Brunch ~ Do something different!

There is still time to change the menu. If you would rather not do a 'crockpot' brunch though fast and frugal, but would like something with a bit more elegance and still be fast and frugal then try this. Though changing the hot menu on the host's part, you 'the host' can still ask guests to bring a salad/fruit/cheese or desert tray.

As this is a brunch, it is wise to have guests bring dishes that don't require heating or being kept warm. You as the host however, should provide dishes that are served hot/warm and even if they cool, will still be incredibly delicious. Now, if you go with the earlier suggested crockpot dishes, its a no brainer... they will still warm keeping that setting all the while you eat. And, its nice to have them on a buffet table plugged in against the wall. This way, you the host can enjoy eating and visiting.

However, I did promise to tell what to do if you want something different... not crockpot dishes. So, in that case, I highly recommend cooking one kind of lean meat which could be either beef or pork cutlets. Use small thin steaks or medallions sauteed in olive oil with seasonings. These would be prepared as guests line up for salads, fruits and cheeses. The meat in this size will cook quickly. Once done, set aside on a serving platter and cover. Then in the same skillet, saute fresh asparagus. When the edges blacken, turn out onto the same platter with the meat and in the same skillet do a cheese omelette topped with diced tomatoes or even homemade jelly. Guests can come to you at the stove/range on counter or you can set out the hot food as they begin to make their way to the main table after they have visited the salad/fruit/cheese buffet.

 *A little Catawba and Brunch is served!

Hosting Easter Brunch ~ Suggestions for Guests

I was talking with my mom about Easter brunch in context of the recent Brainy Gourmet post and she asked a  really good question. What would the Brainy Gourmet suggest guests who want to bring a salad or desert? I said, "thanks mom for pointing that as readers are probably asking the same question".  Thanks mom!

It is brainy to keep things light and simple. Why? You don't want guests slaving away or spending a lot on ingredients. A number of salads come to mind: Arugula-strawberry or raspberry salad with olive oil, lemon juice, fresh mint and feta cheese or a shredded cabbage slaw (use your aunt's/grandma's recipe), or Caesar salad topped with hard cooked eggs. I strongly suggest to tell guests who bring a salad to leave out pasta and bread croutons as someone could be sensitive to gluten and maybe someone is for certain.

Also, suggest fruit/veggie (including roasted asparagus and or carrots/parsnips served cold) and don't forget to suggest a cheese tray to anyone who does  not want to make a salad or desert or bring vegetables. Ah, as for deserts... a lemon or pistachio bundt cake, carrot loaf cake and rocky road sheet cake are all easy to prepare and easy to slice. Perhaps, they would prefer to make mini pecan pies, or chocolate/vanilla cream filled tarts are simple being individually sized and along that line, you may even want to suggest individual mini cupcakes for the kids.

Have a Blessed Holiday!

Hosting an Easter Brunch?

Hosting an Easter brunch is nothing to panic about. Its best when kept simple which means serving only 3 hot dishes and having guests bring a dish to pass, preferably cold sides: salads, cheeses, fruits, and deserts. This way, you can prepare up to three hot dishes and have them in place when everyone arrives.  Use a long folding table either against one wall or t-boned from a wall or in the middle of the room if you have the space, put a table cloth and put out dishes and silverware accessible from both sides or one end.  Use crockpots for the hot dishes and make sure guests know the exact time you plan to eat.

Greet guests and have your spouse or children help out by hubby taking their dish to pass and the kids their coats or personal items to be stowed in the closet or spare bedroom. As you greet, have guests move toward the dining area and get in line. It sounds like herding, but I prefer doing it in this way. If you prefer a bit more casual beginning, with visiting time first, then as guests start to arrive, greet (with hubby and kids to help as mentioned above) and introduce them around getting guests to mingle until all are present. But, make sure the crocks are set to low/warm and the food inside will not dry out if you spend 20-25min. with guests before sitting down to the table.

So, what are the best crockpot brunch dishes? Shrimp/Crab or Chicken 'ala' King served with croquettes, a layered veggie Omelette, and hot homemade chunky apple sauce for topping crepes. Again, as I already mentioned, guests can bring cold salads, cheese/ fruits/veggies trays and or cake/pie deserts.

Happy Easter and God Bless ~ The Brainy Gourmet!

Half stumped ~ not so bewildered or perplexed...

When you are just half stumped as in perplexed about dinner...then you know there is a chance to be clever. I keep a package of frozen beef stew meat in the freezer at all times. Why? Because, all you have to do is thaw and add veggies with some tomatoes ... Voila - "Beef Stew or Beef Goulash".

I am also quite good about keeping a bag of baby carrots in the fridge and a couple of young zucchini.  To get started, in a covered stock pot (use heavy cast iron) on med. heat saute one whole onion in olive oil, add seasonings to taste: rosemary, mint and oregano. Once browned, add your 'thawed' beef stew chunks and stir until the beef is a gray with a bit of pink left. Reduce heat to low and cover for 5 min. Then, add to that as many carrots as you like and add also one small 'not drained' can of roasted tomatoes. Mix it all up with a pinch of salt and pepper, then cover to simmer on low heat for about 50 min - one hour, stir occasionally.

As a side, I sauteed the young zucchini. A thick slice of crusty bread and ... Voilà meaning : here is, here are, there are or there it is!

~Tutti a Tavola!

REALLY STUMPED ~ as in Perplexed About Dinner?

 make furniture???

Make your favorite dish. If you have ever wondered why a dish appears often on the brainy gourmet, its because it is a favorite at our house. Why? Simply, the taste is delicious, its inexpensive and it does not take long to make. What is it? Its a quick and easy stir fry pork with green and red peppers, you guessed it.

I like to use boneless pork loin that can be cut as medallions or strips (fajita style). Saute your peppers first in olive oil and coconut oil (3 tbs of each) on med. heat in a covered skillet. Then add your pork, some soy sauce or spicy teriyaki sauce and let the sizzling begin. In the meantime, boil water for your rice, or any pasta. At our house, its linguine noodles.

Once the pasta is tender, drain and ladle onto a low lipped serving dish. Top with stir fry and garnish.

~Tutti a Tavola!


* For added attraction - put on pine nuts!

What to do when you are stumped for dinner?

 Don't get stumped ~ perplexed!


Why not serve steak and eggs with a side of oven roasted potatoes and a relish salad of grated Chinese cabbage with either dried cranberries or mandarin oranges. Being frugal about it, I like to use left over steak. But, if you don't have left over, then all you need to do is pick up a small grass fed thick slice of sirloin. I just so happen to have a piece left over from Sunday's dinner and will use that up.

Firstly, you will want to have your potato side in the oven already roasting (pre-cook in the microwave until soft, slice and place onto a cookie sheet coated with olive oil and dried herbs) so that when the steak and eggs are done, all is ready to serve.

Once the potatoes are roasting away at (350F), take your skillet, drizzle in some olive oil and toss in a few length wise pieces of steak (fajita style). If you have fresh bought sirloin, then simply sear until brown and just pink inside, remove and set aside so that you can sunny side up your eggs in the same skillet in a bit of butter.

Check the potatoes which should be ready to remove from the oven or broiler if you decide to use that instead. Have your spouse, dinner guest or kitchen helper (age able offspring) grate slice julienne style the Chinese cabbage then toss on some cranberries and silvered almonds, while you dish out the steak, eggs and potatoes.

*put a bottle of your favorite dressing on the table

~Tutti a Tavola!

A Hubby's Best Picks!

Mediterranean Chicken

Curry Pork

Fettuccine Carbonara, Sirloin with Blackened Asparagus and Penne with Chicken in Cream Sauce


*all dinners can be viewed on the brainy gourmet blog and webpage www.brainygourmet.com

Curry is What you Make of it!

I was amazed to learn that there are many varieties of "curries". Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods. The main spices found in most 'curry powder's are: coriander, cumin, and turmeric. If you have a jar of curry powder, just take a look at the back label to see that it is a combination of these main spices and some can include ginger as well as nutmeg, cloves and red pepper.

Cooking methods of curries may be either ‘dry’ or ‘wet’. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on yogurt, cream, coconut milk, coconut cream or broth.

Tonight, I am making what I can a fast and frugal variety. I had some lovely boneless pork chops, some green pepper and onion. Before cooking, I first cubed the pork to marinate in balsamic vinegar along with several dashes of olive oil infused with red pepper, then adding a couple of dashes of garlic powder, 1/2 tsp of crushed dried mint and a pinch of salt sprinkled about. Oh, and the curry powder. I was quite generous. 

To begin, start a salted water for a side of rice to boil. Then chop the onion and green pepper. Saute in 3 tbs of coconut oil and a dollop of butter. When the onion and green pepper have softened and start to brown, toss in the cubed marinated pork. If you do a taste test and you think you need more curry powder, by all means ... go ahead. 

This curry is what I would call a 'dry' curry. Because, I let the juices evaporate from the skillet just before pouring out over the rice, fully cooked, drained and waiting on a low lipped serving plate. 

  ~ Tutti a Tavola!

Sirloin with Blackened Asparagus and Mushrooms!

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!

From Rome with Love ~ Fettuccine Carbonara

As most commonly purported, this dish is of Roman heritage... meaning originating from Rome, Italy. Its easy, delicious and filling for even the most robust appetite. Traditionally, the pork is cooked in its own fat as in lard. When the pork 'bacon' is gently cooked, it is drained and set aside. Then the hot pasta is combined with a mixture of raw eggs, cheese, and a fat butter, olive oil, and or occasionally cream having as a topping the cooked bacon.

My version is a bit different but even in Italy you can find a few variations with added peas and mushrooms. So, you will need a good thick cut of bacon. I buy from my Polish deli an imported Danish bacon which is not salty and lightly smoked, tender and juicy. Of course, fettuccine pasta along with one onion, garlic, grated Parmesan cheese, heavy cream, olive oil and butter - no eggs.

To begin, start the water (a dash of salt added) for boiling the pasta. Then on med. heat in a large covered skillet, saute in 3 tbs of olive oil one whole large onion, one clove of garlic along with 3/4 cup of diced smoked pork (uncooked bacon) . I like to add fresh dried herbs at this point: rosemary, mint and oregano.

And, don't forget that once the water rolls, add the fettuccine pasta to boil.

Back to the bacon... when the bacon and onion/garlic are lightly browned, add a dollop of butter and 1 cup of heavy cream. Reduce the heat to low and simmer until the pasta is tender.

Drain and ladle onto a low lipped serving dish and top with Carbonara sauce. Garnish and Serve!

And, the cheese... as much as you like!

~ Tutti a Tavola!

Its Friday Night ~ Eating in Can be Family Fun!

Grab a couple of refrigerated croissant dough filled tubes and a few tasty ingredients. For adults, I highly recommend fresh spinach and Gruyere cheese along with some Parmesan, a couple of eggs, a bag of fresh frozen small pre-cooked shrimp and or jarred red sweet cherry peppers. For the kids, their favorite cheese, diced tomatoes, sliced pepperoni and chopped green pepper.

If you haven't guessed it, mini quiches and mini pizza tarts or little wraps as pizza bites (the dough works for both). Get your relax clothes on and put on some music to set the mood for family fun. You and your spouse can prepare 'gourmet' quiches that the two of you can enjoy making and eating together in the kitchen (with a bottle of wine in the refrigerator for later); while I'd put the kids can be on the other side of the counter for a little freedom to make their own mini pizza tarts/wraps.

Put out the ingredients, some non stick shallow tart pans and have a fun Family Friday. Preheat your oven to 350 and get baking.

Chicken with Penne in Creamy Roasted Tomato Sauce

When I think of Tuscany or Florence, I think of this dish. The reason is because of the simplicity and delicate yet distinct flavor that always takes me back to the streets of Florence along the Arno or hills of Tuscany.

For this dish you will need: boneless, skinless chicken thighs, one can of roasted tomatoes (unless you do fresh), heavy cream, and penne.  Begin by sauteing your chicken thighs in 4 tbs of olive oil and 2 tbs of coconut oil along with garlic powder, red pepper flakes, black pepper, sea salt, and dried herbs: rosemary, mint and oregano.  On med- high heat, sear the chicken on both sides. Turn down the heat to med. and cover for 8 min. Uncover and add 1/2 cup of heavy cream and your roasted tomatoes. Cover and simmer for another 8-10 min. on low.

In the meantime, heat water to boil the penne. As soon as it rolls, add a pinch of salt and the penne. When the pasta is tender, drain and ladle onto a low lipped serving plate, pour out the chicken and sauce. Its that simple... and put a bit of Parmesan cheese.

~ Tutti a Tavola!

Corsican Pork Loin with Potato Gratin

Corsica!

This is the 'brainy gourmet' version of an old French coast Mediterranean recipe. You will need to buy a lean pork loin or boneless pork chops. You will also need to purchase (if you don't have on hand) these simple ingredients: butter, salt, black pepper, red pepper flakes, garlic, onion, brown sugar, coriander, olive oil, crushed pineapple, orange juice, beef stock and dry vermouth (or dry white wine).  

To start, blend together the sauce ingredients. In a sauce pan, combine, 1/2 stick of butter, 3 tbs of olive oil, chopped onion and garlic (as much as you like), 1/4 cup of brown sugar, 1/2 cup of fresh or drained crushed pineapple, 1/4 cup of orange juice (pulp in), the same of beef stock and 3 tbs of vermouth along with 1/4 tsp salt, black pepper and the same of red pepper flakes and coriander plus dried herbs: rosemary and mint. Let this bubble for 3 min on med. heat.

In a larger covered stove top stock pot, you can sear your pork with a little olive oil and coconut oil, or one or the other. Once it is nicely browned on both sides, pour over your sauce. Let this cook covered on med. heat for 6-8 min then reduce heat to low and simmer covered for 25- 30 min.

As a side, you can prepare skillet roasted asparagus along with potato gratin and Gruyere cheese. Both are delicious; however the asparagus is quick and simple to prepare. Just wash and toss into a shallow skillet with olive oil and a dash of salt, a drizzle of balsamic vinegar... roast away. My daughter prepared this over the weekend and it was scrumptious. You can top off with fresh sliced lemon.

















The potato gratin requires a several small potatoes boiled and peeled layered in a non-stick coated casserole dish. Cover with 1/2 cup of heavy cream, a dollop of butter and the same of sour cream. Sprinkle a bit of salt here and there, some thyme and top with grated cheese. Bake on 375 for 25-30 min.

Serve your Corsican Pork on a low lipped plate and sit to enjoy a taste of Mediterranean life.

~Tutti a Tavola!




*note the cooking time on the pork and potatoes, you can synchronize and have both ready to serve.