Brainy Gourmet 'Chicken Riggi' from Utica New York...

Chicken Riggi... what's that? Chicken riggies or Utica Riggies is an Italian American pasta dish which came into existence somewhere in the Utica-Rome area of New York State. There are plenty of varieties out there and that's good. 

Every cook has to be brainy in their own way. Some versions this dish add hot and or sweet peppers to the spicy creamy and tomato sauce which is poured over ... Rigatoni, of course!

You will need for this dish: chicken breasts (1 per guest), 1-2 pkgs. of Rigatoni or Penne (dependent on number of guests), one whole onion, one or two good size sweet red peppers along with heavy cream, butter, chicken stock and Italian herbs. 

To begin, chop one whole onion along with the red pepper and saute gently in olive oil in a large deep skillet. Cut the chicken breasts into chunks and add to the onion/pepper mix. Once the chicken meat is white, add 4 tbs of butter, 1 cup of heavy cream and 1/4 cup of stock. Toss in a hefty dash of dried Italian herbs and let simmer while you boil the pasta.

~ Tutti a Tavola!

Brainy Chicken Calabria with Olives Galore...

 

 

Everyone knows that the best olives and olive oil from Calabria. The climate has a lot to do with that outcome; just the right blend of sun and moisture creates a perfect blend of taste in the olive.

You will need to buy a package of boneless, skinless chicken thighs (one per guest). You should also have on hand or buy: tomatoes, green and black olives, purple, green and red bell pepper (s), garlic, fresh rosemary and fresh dried herbs:basil, oregano and mint.

Prior to cooking this wonderful Southern Italian dish, you will need to marinate the boneless thighs by pressing them in a simple wash of olive oil and balsamic vinegar, sprinkled with sea salt, fresh dried herbs and fresh chopped rosemary, let sit for about 1 hr.

To begin cooking, take a covered skillet and pour in 4-5 tbs. of olive oil and saute on med. half of each pepper and one clove fresh garlic. When you see browned edges on the peppers, push them aside and lay in the thighs to sear the meat on both sides. Top with any remaining herbs from the marinate cooking for about 5-6 min.

Next, add 1/2 cup of fresh diced tomatoes and their juices along with a few green and black olives; allow to simmer for 25 min. covered. While the chicken simmers, prepare a delicate risotto. Boil about 2 and 1/2 cup of chicken stock, adding 2 cups of rice to gently simmer on med heat. Once the rice is tender having absorbed the stock almost completely, add a dollop of butter, 3/4 cup of diced tomato and 1/4 cup of Parmesan cheese. Cover and set aside.

 

When you are ready to serve, put out the risotto (or pasta or polenta) into a separate serving bowl and the chicken with olives onto a large low lipped serving platter.

~ Tutti a Tavola ~ 'everyone to the table'!

How to be a Brainy Gourmet at home...

 

A brainy gourmet does not need a recipe. What, no recipe? That's right. Why? Because good food is always good food, you just have to be able to recognize it... what is good and what is not. Is that all? No.

You have to be brainy with good food. You have to be creative... be able to change things up at a moment's notice. Which means, you have to know your own taste buds and know what you can and cannot do in terms of ability while at the same time be cost effective. How?... by keeping a well stocked simple pantry. 

Finally, being brainy is really about being frugal with a passion! Frugality is about taking soup stock and making it into five different soups by the end of the week or a base for other sauces or stews. It is about keeping a simple pantry stocked with items that can make any dinner into a gourmet meal.

At the beginning of the week, buy a piece of quality meat or a whole chicken.  Take out a stock pot, fill with water half way and lay in your meat. If you are a vegetarian, then put in your veggies. Cook this stock until the meat is fully cooked; then lift out the meat and save your stock. The meat can be reserved for other dishes during the week or used the same day for dinner.

The stock can become any kind of soup you prefer. The key is to not add too much to the stock, no vegetables (unless you can strain them out) and no pasta or rice. Pasta or rice can be cooked on the side to be added to each bowl individually. For instance, if you decide you want tomato soup, then take some stock, add tomato paste and cook. Leave out the rice or pasta, cook it on the side as suggested. The reason for this is that this soup can become spaghetti sauce the next day. That's frugality!

Check out the webpage www.brainygourmet.com and click on archives - Get Brainy, Be Frugal!

Flounder or any Fish you prefer with Wild Rice... Be Brainy!

 

 

Who needs prepared meals made for you by a stranger... when you can have seaside dining... 

 
Fish is a great food item to prepare fast and its frugal. In fact, you can put frozen fillets into the skillet to poach; talk about a last minute gourmet meal! What is frugal about fish? Well, a package of frozen fillets (counting one fillet per person) costs less than a beef roast. And, all fish contain Omega 3.

Poaching fish is easy, from freezer to skillet. Since, wild rice is the accompaniment, start 3/4 cup water and 1/4 cup of beef or chicken stock to boil. Once it rolls, add one cup of wild rice and cover; keep on med to low heat. Now, you can start cooking the fish.

To begin, drizzle olive oil in a large covered skillet. Lay in the frozen fillets, drizzle a bit more olive oil over the top and toss in 2 pats of butter. Cover and cook on med. heat until the oils bubble along with the water that melts off the fish. Check the rice, stirring occasionally.

Next, sprinkle in your favorite herbs: rosemary, mint, lavender and oregano; I prefer this combination with all fish. Pour in 1/4 cup of heavy cream, reduce heat and simmer.  Don't let the fish overcook, as soon as it turns white in the creamy sauce, remove from heat and keep covered as you wait for the rice to finish.

Once, the rice is tender, drain and ladle onto a serving plate. Place the fish on the same plate and pour over the creamy butter sauce. Serve with any green vegetable. Top with fresh chopped chive and don't forget to put out a quartered lemon on the table...

~ Tutti a Tavola!

Brainy Minestrone Soup to Brighten Winter Days...

 

Hot soup and hot toasted bread with butter warms the climate of winter at home and on vacation.

You will need to buy/have on hand: chicken of beef stock, sweet Italian sausage, two small zucchini, celery, one onion, one medium can of Italian diced tomatoes unless you have fresh frozen; and of course, tortellini, bow tie or a wide egg noodle pasta.

Fill a large pot with either chicken/beef (4 cups) stock, start it to boil and add cubed (skinless) Italian sausage. Reduce the heat to med high so that the stock rolls gently and the sausage floats while you saute in olive oil chopped onion and the zucchini in herbs. To the stock/sausage, add one can of Italian diced tomatoes and also add the onion and zucchini once browned.

Let this soup slowly boil on med low heat for 60 min, partially covered. Cook your choice of pasta on the side to be added to individual bowls.

Once the pasta is tender, drain and spoon into individual bowls, top with soup, sprinkle on the Parmesan cheese and put out toasted Italia bread with fresh creamy butter.

Carrots and or Italian pinto beans can be added but not necessary....

~ Tutti a Tavola!