Brainy New Year's Eve at Home...

 

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 2021!

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

Brainy Pappardelle Pasta with Capers and Red Peppers ...

 

A Quick Delicious Pasta Dish ~ Egg Pappardelle Pasta from Rustichella d'Abruzzo with Capers, Red Peppers and Tomato Garlic Sauce! Yes, even with a long title like that this pasta dish is fast and frugal. 

To begin, you will need to buy or take from the pantry a package of wide egg noodles... preferably the 'Egg Pappardelle Pasta from the Italian food product provider ~  Rustichella d'Abruzzo.

Next, using a deep fry pan, gently saute the bacon (thick sliced) and or very mild Italian sausage in olive oil on med. heat until it crumbles. Drain off the extra fat that accumulates to save for future cooking.

Add to the skillet, half a jar of drained capers, and one chopped roasted red pepper, one med can of diced tomatoes, dried herbs: rosemary, mint, sage and oregano along with garlic powder.

As the sauce simmers, start salted water to boil in which you will cook the pasta. Returning to the sauce in progress, add a little less than 1/4 cup of heavy cream to the sauce, and a small pat of butter.

As a colorful and tasty side, fry a few spears of fresh green asparagus in 3 tbs of diced bacon in olive oil until blackened on edges. And, put out the grated Parmesan cheese...

~ Tutti a Tavola! 

Chicken Paprikash... Its Brainy Hungarian!

What is Chicken paprikash? Well, its one of the most famous and beloved of all Hungarian dishes. 

What is brainy is that you can use any chicken pieces you prefer: legs, wings, thighs, breasts...Just brown in butter along with chopped onions and a substantial dash of paprika. Then mix in or serve with a little or a lot of sour cream.  Again, for this uncomplicated dish: chicken, onions, butter, 'chicken' stock, paprika, salt, sour cream. 

To begin, saute one large chopped onion in two tbs of butter and a little olive oil too (if you like). Next, push aside the onion and lay in your chicken pieces. Brown on both sides. Next, add a pinch of salt and 1/2 cup of chicken stock. Then, add your paprika. Let this mixture simmer for at least 20 min. depending on the size of your chicken pieces. 

Lastly, add a large dollop of sour cream (or on the table) and simmer on low while you boil as much 'wide' noodle pasta as you need per guest.  

 

~ Tutti a Tavola!

Brainy Gnocchi with Sausage in Tomato Sauce...

Gnocchi with sausage in tomatoes with basil and onion... 

Its time consuming to make gnocchi (a lazy pierogi or potato dumpling) from scratch but worthwhile. However, if you don't have time, there are excellent imported brands (Organic and GMO free) that are as close to grandma's as possible. 

All you have to do is make a sauce by sauteing Italian sausage, chopped onion, and herbs; then adding tomatoes, diced or crushed, to simmer while you boil the gnocchi. 

Its that easy...

  

 

~ Tutti a Tavola!

 

Brainy Pork with Olives of Tuscany...

 

Maybe you want to get out of the 'humbug' and explore a new taste...

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 Tikka Masala...

 

Glasgow's finest... say what?

Tikka Masala often thought of as a strictly Indian dish originated in Glasgow. There are some who say it likely began in the British Bangladesh community and yet another version claims it came from a Pakistani chef living and cooking in the west end of Glasgow which brings us back to Scotland, full circle, right?

Whatever the original location: the U.K. the Middle East or far Middle East does not matter as much as the delicious taste and easy preparation for any brainy home chef.

This dish is like most simple dishes prepared by the Brainy Gourmet. It can feed a lot of people on very little. The secret is in the sauce. On a past blog, I made it using chicken and tonight using pork loin. The preparation is the same as it was using chicken.

Saute onion and green pepper in coconut oil until browned; then, push aside adding some olive oil to the same skillet and sear about 8 tender boneless pork medallions. Bring back the onion and green pepper, cover for 6 min on med. heat and then add 1 small can of tomato paste, 1/2 cup of yogurt, 1/4 cup of heavy cream, one tsp of either lemon juice or apple cider vinegar along with garlic, spices and fresh dried herbs.

Cover and simmer for 10-15 min on low heat stirring occasionally. In that time, prepare a side of rice. Once tender, drain and ladle onto a low lipped serving plate, place a dollop of butter in the middle. Then pour out the sauce and pork 'Tikka Masala'.

~Tutti a Tavola!

ps. unique flavor and color come from turmeric and a hint of coriander

Brainy Veal Marsala...

 

Veal is young beef and is relatively inexpensive. But, finding it can be a problem. So, even if you don't have or can't find veal to buy, you can make a brainy 'veal' Marsala substitute using lean boneless pork loin.

To begin, make sure you cut the pork loin thin and pound flat with a meat hammer. After you have pounded the meat, marinate the 'veal' or pork for at least 30-40 minutes in a squeeze of lemon juice, a drizzle of sweet Marsala wine (or sweet non alcoholic cider with a touch of nutty flavored balsamic vinegar), garlic infused olive oil and a few dashes of sea salt.

This dish works best with some lovely brown Bavarian mushrooms and linguine pasta - infused with mushrooms. While the meat marinates in the Marsala, wash and slice whatever mushrooms you can find (preferably Bavarian) and then saute in butter along with a few garlic cloves.

Once the mushrooms have browned, push them aside in the skillet and lay in the 'cutlets' of marinated veal/pork. Flash fry on high heat, reduce the heat and bring the mushrooms back in and add 1/4 cup of Marsala wine and 1/4 cup of beef stock...bringing this skillet mixture to a bubbling richness.

Finally, add fresh dried herbs: rosemary, mint, and oregano and 1/4 cup of heavy cream (optional), let simmer on very low heat until the pasta is tender.

Drain your pasta and pour out the Marsala sauce, top with fresh grated Parmesan cheese and dried or fresh green parsley...

~ Tutti a Tavola

Brainy Cooking with Coriander ~ Spicy Red Chicken!

 

North Africa is exotic and full of flavor. That is why, the secret to this dish is to make it spicy! The brainy gourmet follows a recipe that is similar to an Ethiopian chicken dish using the spice mix called Berbere - red pepper, chili powder, cinnamon, garlic, ginger and coriander; though some use cloves and or nutmeg. What should be understood is this - Ethiopian cuisine is known for very spicy meat dishes.

To begin: you will need to buy as many boneless/skinless chicken breasts per guest. Take a glass baking dish and drizzle generously over the breasts: lemon juice, balsamic vinegar, and olive oil; plus a dash of chili powder, garlic powder, red pepper, cinnamon, ginger and coriander. Marinate for at least 30-40 minutes.

Next, saute chopped onion in olive oil and butter until browned. Then, while stirring, add a tsp of chicken stock paste and 1 tbs of tomato paste along with a splash of dry red wine. You should have a thick tomato onion paste to spread over the chicken breasts.

Turn the oven to 350 and when it is ready, pop in the chicken and bake for 35-40 minutes depending on the number of breasts. When that time is up, remove the chicken and place on a low lipped serving plate. There will be a rich red sauce in the baking dish. You can add to that yogurt or buttermilk to thicken - making a kind of gravy. Serve with couscous or mashed potatoes.

~ Tutti a Tavola!

Brainy Rustic Baked Parmesan Encrusted Chicken...

Whether you are hurried by the rush of everyday life or coping with lock-down restrictions these days, it takes no time at all to make a savory home-cooked dish like this; even, if you don't have a brick oven, your own kitchen oven can bake up a delicious rustic chicken Parmesan.

For this savory dish you will need: boneless, skinless chicken breasts (per guest), mayonnaise, grated Parmesan cheese, garlic powder, sea salt and dried herbs. To begin, turn on the oven and pre-heat to 400.

Next, take the thawed or fresh chicken breasts from the refrigerator and either cut length wise if they are exceptionally thick or use as they are. 

Then, drizzle olive oil onto an oblong glass baking dish and lay in your chicken breasts. Drizzle a bit more olive oil over the top, sprinkle with garlic powder and sea salt. Let bake on 350 until the meat starts to turn white. 

Finally, take the chicken out from the oven, using a spatula, generously spread mayo over the top of each chicken breast. And, generously sprinkle each breast with grated Parmesan cheese and top with fresh dried herbs: rosemary, mint and of course oregano. 

Return to the oven and bake on 375 for about 15 min or until the tops are crusty brown and the chicken is cooked through. You can also use the broiler option on your oven to get a crustier top. But, keep an eye on them so that they don't burn.

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

~ Tutti a Tavola!

Brainy Egg Pappardelle Pasta from Rustichella d'Abruzzo ...

 

How can a simple pasta be so elegant? Well, this pasta can. Egg Pappardelle Pasta from Rustichella d'Abruzzo with Capers, Red Peppers and Tomato Garlic Sauce!

Yes, even with a long title like that this pasta dish is fast and frugal. To begin, you will need to buy or take from the pantry a package of wide egg noodles... preferably the 'Egg Pappardelle Pasta from Rustichella d'Abruzzo.

Next, you can use up any bacon (thick sliced) and breakfast sausage (very mild and I make my own using half ground pork with a mild sage flavored ground breakfast sausage). Begin by sauteing the  sausage in olive oil on med. heat until it crumbles.

Add to that, half a jar of drained capers, and one chopped roasted red pepper, one med can of diced tomatoes, dried herbs: rosemary, mint, sage and oregano along with garlic powder.

As the sauce simmers, start salted water to boil in which you will cook the pasta. Returning to the sauce in progress, add a little less than 1/4 cup of heavy cream to the sauce.

As a colorful and tasty side, fry a few spears of fresh green asparagus in 3 tbs of diced bacon in olive oil until blackened on edges. And, put out the grated Parmesan cheese...

~ Tutti a Tavola! 

Brainy Dovi 'chicken' ~ Peanut Butter Stew from the 'mother' Continent ...

 

Its not too often that the Brainy Gourmet goes a different food direction other than from her Italian heritage. But, this dish is so good that anyone can enjoy the delicious flavor. It is called Dovi which is simply peanut butter stew made with chicken. 

Since the African Continent is also known as the Garden of Eden; I think its also a wonderful dish to make for this first week of the Advent season.

You will need: 6-8 chicken breast strips, boneless/skinless along with one green pepper, one whole onion, a package of frozen or fresh spinach, one can of diced tomatoes or 3-4 fresh,  'you stir' creamy organic peanut butter, garlic, cayenne pepper (but not necessary) and dried herbs: mint/ parsley. It is best to use only butter and coconut oil to cook in but olive oil is good too.

Using one skillet, begin by melting half a stick of butter and 1 tbs of coconut oil on med heat. Add one whole chopped onion and one whole washed green pepper. Saute until browned on edges. Push the onion and green pepper aside and lay in the chicken strips. Move the skillet so that the chicken is directly over the flame ...not the onion and peppers. If you need more oil, drizzle some coconut or olive oil over the top. Brown the chicken on both sides until the meat is completely white inside brown on top.

Next, add half a package of frozen spinach 'drained' (or two handfuls of fresh leaves chopped) and then add six tablespoons of creamy 'stirred' peanut butter. Move the onion and green pepper back in stirring with the chicken, spinach and peanut butter. Next, pour in an opened can of diced tomatoes or diced fresh. Sprinkle in your seasonings: 1 tsp of garlic powder and dried herbs plus a pinch of salt. The cayenne pepper is optional. Stir again and let this mixture simmer for about 20 min on low heat.

In the meantime, prepare white rice as a side dish. You can use lentils/or white beans 'soaked, drained and cooked' or boiled buckwheat groats.

Its Fabulous...

~ Tutti a Tavola!

Brainy Chicken Cacciatore 'alla cacciatora' or hunter style...

 

Cooking 'cacciatore' means cooking 'hunter style'. In Italian cuisine, alla cacciatora refers to a dish that has been prepared "hunter-style" and that means with onions, tomatoes, red peppers, green olives,and herbs not to mention if you dried fruits like plums.

For this dish, you will need to buy six (or enough for each dinner guest) chicken thighs with the bone in and skin on. A richer flavor will develop by having the bone in and skin; in fact, necessary for this dish to be truly authentic 'hunter style'.

Begin by searing the chicken thighs skin side down in olive oil on high heat either in a skillet or even in the oven on 400F (use a glass baking dish if you prefer to oven roast). Turn over the thighs and brown the under side as well.

When it comes to cacciatore, the basic recipe (tomatoes, chicken stock, dried herbs and dried plums) is always the best; however, you can add whatever you like to the mix (red or green pepper, onion, black olives)... except for broccoli. Certainly, whether you roast in the oven or simmer in the skillet, make sure you have fresh whole tomatoes to add or quality canned stewed tomatoes.

Turn down the heat to med. (oven to 325). Add to the skillet or baking dish, the tomatoes, chicken stock and herbs: rosemary, oregano and mint along with garlic powder and red pepper flakes for zing but not necessary.  Cover and simmer for 40 min (oven time too) while you prepare a side.

Use a wide egg noodle pasta, or linguine or even mashed potatoes as your side. Once the pasta is tender, drain, rinse and then ladle onto a low lipped serving platter. Top with the chicken cacciatore.

~ Tutti a Tavola!

Brainy Braciola with Steaming Polenta...

 

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!