Harvest Time Fettuccine Alfredo... Brainy Style!

Fettuccine Alfredo comes from Rome Italy. There have been many versions of 'Fettuccine Alfredo', including this version with root veggies, a harvest time celebration!

For this version, start by sauteing chopped onion and a few slices of fatty bacon in olive oil. To that add dried herbs: rosemary, mint and oregano. Brown this mixture, remove and set aside. 

To this same skillet, add a bit more olive oil and toss in peeled julienne cut parsnips and carrots, saute on med heat. Once tender return the onion and bacon/herbs to the carrots and parsnips mixing this all together until naturally and sweetly caramelized.

Prepare pasta by bringing salted water to a boil and add your fettuccine pasta. As the pasta finishes, take out small pot or skillet and melt in 3-4 tbs of butter and 2 tbs of olive oil on low heat. Then add 1 tbs of flour to make a rue (base for Alfredo white sauce). 

As soon as the butter and flour thickens, add 1 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 on the creamy Alfredo sauce...top with the onion/bacon and herb savored parsnips and carrots!

~ Tutti a Tavola!

Brainy Gourmet Chicken and Sausage Giambotta...

This dish is usually just a hearty rustic vegetable stew similar to the French Ratatouille. However, there is a meat version. Chicken and sausage Giambotta is a rustic, one-pan Southern Italian comfort food made by braising or roasting chicken, Italian sausage, potatoes, peppers, and onions.

To begin, you will need chicken thighs with the bone in and skin on... (you can use boneless skinless breast meat if you prefer. Besides chicken, you will need 4-5 links of mild Italian sausage or 1 lb bulk, green pepper, sun dried tomatoes (optional) and tiny colorful potatoes as well as one fresh lemon.

Before roasting, marinate the chicken thighs in fresh squeezed lemon juice, garlic powder and sea salt along with dried herbs: rosemary mixed with oregano and mint and a hint of lavender. Drizzle over the top some olive oil as well. Let that stand for 30-40 min. Preheat your oven to 400f. When the temp is achieved, pop in the chicken.

While the chicken begins to sizzle in the roasting process, along with the sausage, (which I like to cut into small chunks to hide under the chicken for added flavor) chop up one green pepper and prepare sun dried tomatoes (optional) by reconstituting them in boiling water.  

Wash as many tiny potatoes as you need... sear these veggies in a separate skillet in Rosemary infused olive oil. Next, take out the chicken/sausage from oven in order to tuck in the seared veggies.

Let this gorgeous combination roast in the oven for about 60-90 min (1 hr and half) turning down the heat to 325. In the meantime, prepare green beans or asparagus as an additional side,,,

 

~ Tutti a Tavola!

Brainy Gourmet Bistro Style Stroganoff... its Deliciously Creamy!

 

When Beef Stroganoff is served, you should be thinking; rich and creamy and romantically delicious! Given that, you could easily imagine that you are at some far off tucked in European bistro...

For this dish you will need: quality cuts of beef (stew meat or thick sirloin cut into chunks), one medium onion, dark brown Bavarian mushrooms, beef stock, heavy cream and wide egg noodle pasta - Parppardelle.

To begin, marinate the beef in balsamic vinegar and pink Himalayan salt for 30-40 min. When that time is nearly finished, in a large skillet saute the onion in olive oil until dark brown on the edges.

Remove from skillet and in the same skillet, brown the mushrooms, adding 3 tbs of butter. Once the mushrooms are darker and tender, remove from the skillet putting them aside with the onion and sear the beef in chunks (drained) in the same skillet, adding a drizzle of olive oil.

Bring back into the skillet the onion and mushrooms, pour in about 3 tbs of beef stock, a half shot of either white wine or vermouth a, stirring on high heat. Then turning down the heat, add the heavy cream about 1/2 cup, cover and let simmer while you prepare the pasta and a side of blackened asparagus.

Boil the pasta in a large pot of salted water until tender, drain and ladle onto a low lipped plater. The asparagus should be flash stir fried in olive oil, then cover to simmer on medium high adding 1 tbs of beef stock.


 Serve all together, start the music and pour the wine...

~ Tutti a Tavola

Brainy Gourmet Chocolate Pork Mole with Rice...

 

The term mole stems from the Nahuatl world molli, which means “sauce” or "yummy" concoction. And this mole is going to be a chocolate mole.  

Chocolate mole is a rich savory Mexican sauce ... a concoction made with dried chilies, nuts, warm spices and a bit of chocolate. 

For this spicy hot chocolate dish, you will need either pork tenderloin or boneless/skinless chicken breasts, cut into bite-size pieces or leave whole (taking longer to cook); prepare for as much as you need to serve your guests/family (1-1/4 lb). 

One onion, 2 cans (10 oz) of RoTel diced tomatoes with green chilies (mole verde), 1/4 cup of semi-sweet morsels, 2 tsp chili powder, 1 tsp cumin, 1/2 tsp cinnamon, 1 tbs espresso coffee (optional) and bacon if you like.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Begin by sauteing one "Spanish" chopped onion in olive oil on med heat. Once browned, push aside and add your pork loin or chicken (if you want to do a bacon wrap you can). Brown the meat on all sides. Then bring back the onion and set aside on low heat covered. 

In a sauce pan, drizzle a bit of olive oil, let it get hot and then add the 2 cans of tomatoes with chilies and all the above mentioned spices. You can directly add the chocolate chips morsels or pre-melt them in the microwave; but don't let them bubble, and then stir into the developing sauce. 

You can pour the sauce in with the meat (not pouring over the top) and let simmer for 15-20 min. while you prepare rice, potatoes or a salad for your side. Or, you can keep the meat separate from the sauce and when ready to serve pour the sauce onto a serving plate then lay in your meat for a lovely presentation.

 

 

 

 

 

~ Tutti a Tavola!