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!