Lamb Cutlet Patties with Baked Potato and Butternut Squash...

 

For this dish, you will need to buy ground lamb to make as many ground cutlet patties as per dinner guest. To that, as sides, potatoes and baked squash.Take from your pantry: sea salt,  olive oil, garlic powder, Worcestershire sauce, red pepper flakes and dried herb seasonings: rosemary, oregano, mint and sage or thyme.

Grab a covered skillet and add 4 tbs of olive oil. When the oil is just hot enough, lay in hand patted ground lamb cutlets, shake over the top the listed seasoning to taste. Fry on med/high heat both sides of the cutlet patties until browned, then reduce the heat and add a few dashes of Worcestershire sauce over each cutlet patty. Cook until the meat if fully cooked but yet a bit pink on the inside.

In the meantime, turn on the oven and when hot enough, bake your potatoes and squash wrapped in foil. 

Serve the lamb patties in the au jus that remains in the skillet and a short pour of olive oil to dress them up. A snip of fresh mint or rosemary is a lovely garnish.

*traditional cutlets use a breading but you can make without...

~ Tutti a Tavola!

Lamb Chops in Hungarian Paprika Sauce and Roasted Veggies...

 

For this dish you will need: Lamb chops but also the loin of any meat you prefer can be used. You will also need: heavy cream, ground paprika, garlic powder, jarred roasted red peppers, along with about 3 young zucchini squash, a few sun dried tomatoes and dried plums. 

 

Use the lamb chop or loin choice to slice into thick medallions. Sprinkle sea salt on each and brown the medallions in olive oil in a skillet on high heat. Once browned turn down the heat and add as many diced roasted red peppers as you like. Stir while adding 1/2 cup of heavy cream and 1 tsp of paprika, garlic powder and fresh dried parsley. Simmer while you prepare oven roasted zucchini with sun dried tomatoes and dried plums.

For the zucchini, wash, peel a little of the skin off, slice and lay in a glass baking dish, drizzle with olive oil and sprinkle with dried herbs. Bake in the oven on 400f for about 30 min. Toss in the sun dried tomatoes and plums on the end of that time for another 10 min.

~ Tutti a Tavola!

Harvest Time Pork Loin with Dried Plums and Veggies Blackened...

 

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!

Sun Dried Tomato Stuffed Pork Loin with Green Beans...

 

 

Fast, frugal and classy...that's what this dinner is all about. Makes you feel exclusively special!

For this dish you will need: 1-2 lb boneless pork loin, either jarred sun dried or plum tomatoes, mozzarella cheese, green beans and potatoes or any other side you prefer: rice/pasta.

To begin, fillet open the pork loin and marinate in a glass baking dish with sherry or Marsala wine, garlic powder, dried herbs and olive oil. Pop into the oven on 400 until it begins to sizzle. Remove from the oven to stuff with tomatoes and mozzarella cheese, tie up with roasting string. Back into the oven to roast until golden brown. Add green beans to the baking dish as the meat begins to finish off.

Prepare your sides and get ready to eat.

~ Tutti a Tavola!

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!

Brainy Chicken Murgh Makhani... a taste of India?

 

Eat at home as if you just stepped out for an Indian dinner extravaganza....

This dish is a favorite in the Brainy Gourmet kitchen. Why? Because it is so simple and delicious. Basically, all you will need are: skinless/boneless chicken breasts, onion, garlic, heavy cream/plain yogurt, tomato paste, a couple of tasty spices such as cumin, coriander and paprika and also some dried herbs like mint and rosemary.

Melt on med heat in a deep skillet 2 tbs of olive oil and 1/2 stick of butter. Next, saute in the oil and butter whole one chopped onion and one glove garlic until browned, then add cubed chicken breast meat, continue to cook on med heat.

To this add 1 cup of heavy cream, 1/4 cup of yogurt, one small can of tomato paste and your spices/herbs (using as much as you like; recommending 1 tsp of each). Cover and let simmer on low (30-40min) while you prepare sides. My family likes to eat this with potatoes and or buckwheat groats. You can also serve as a side a hearty dark green winter squash which is really nice baked and then mix with mashed potatoes... one way to get the kids to eat a good for them vegetable medley.

~ Tutti a Tavola!

Brainy Peanut Butter Stew 'Maafe' with Wild Rice...

Simply an African delight ~ exotic food served at home never tasted so good...

Being a Brainy Gourmet means thinking on your feet ~ fast and frugal. You as a home chef should know what you like and don't like; sweet/savory, herbs and spices. You should know which of the five senses works best for you when you cook . For me its smell. Seriously, when I cook, I take a deep breath and I know what I have to do to make it good.

For this dish, you can use either chicken or pork (white meat) in stew size chunks. To begin, start a sauce pan with 2 cups of water to boil 1 cup of wild rice. Then saute one onion in olive oil. When browned on the edges, add 3 tbs of butter.

Next add the pork (or chicken) and let sizzle slowly until the meat turns from pink to white. Pour in 2/3 - 1/2 cup of peanut butter depending on your love for peanut butter (the oily self stir brand). Obviously, if you or a loved one are allergic to peanuts, then find a comparable nut substitute.

Lastly, add dried herbs: rosemary, mint and oregano along with 2-3 tbs of red pesto, 3-4 tbs of soy sauce and 1/4 cup of heavy cream.  As it thickens, you may add water but slowly for the preferred consistency. You can also prepare a side of green beans, adding color.

When the rice is tender, drain and ladle onto a serving plate. Pour over the pork and sauce, lay on the green beans and serve.

Peanut stew or groundnut stew, also called as maafe, sauce d'arachide, tigadèguèna or domoda, is a stew that is a staple food in Western Africa. It originates from the Mandinka and Bambara people of Mali. African rice is a tall rice plant, and has small, pear-shaped grain, reddish bran and green to black hulls...

 ~ Tutti a Tavola!

Gimmie Some Brainy Cajun Gumbo...

 

Gumbo is a great way to make use of chicken stock. You can make a chicken gumbo or sausage and shrimp gumbo using chicken stock. The result is Who Whee Cajun!

Brainy Chicken Gumbo from stock...

How do you make chicken, shrimp/sausage gumbo from chicken stock? Take out a pot, saute onion and red peppers in olive oil. Than take a left over soup stock (meat and any vegetables removed), add to the pot with onion and peppers (you can also use tetra packed chicken stock... about 4 cups.

)

To that stock, add either precooked cubed chicken or sausage/shrimp along with fresh chunks of zucchini and or okra. Let simmer while you prepare the rice.

Lastly, boil separately 1-2 cups of white long grain rice (amount depends on dinner guests). When tender, drain and put it all together in a bowl (rice and gumbo) ... next, put out the Louisiana hot sauce and get ready to dig in.

~ Tutti a Tavola