The Source of Food is Important to Any Chef

The Brainy Gourmet, like all chefs knows that the source of food is very important for taste and for health. I put taste first because as a 'sociologist' by education, I know that people (socialized individuals in a place) will eat what has been socialized in them and that means food that has been introduced as socially acceptable and most of that food as 'social knowledge' is embedded in us as 'what tastes good'.

This is true for you and for me and for everyone else in the world. Why? Because, though we think we eat what we like, we are actually eating what has been socially liked. Mother begins this socialization process for us and she always tells us that "it tastes good" when she is giving us something that she likes the taste of as she has been exposed to taste in the same way.

She also tries to get us to eat 'healthy' but it never tastes good and she knows it. So, she tells us "try it, its good for you."

In order for food to be part of our socially reality, it has to taste good. In this way, we communicate a deeper and more solid social reality with a socio-cultural continuity. Just about everyone born in America, knows the taste of a good burger and what that means. It means much more than just eating meat. It has a longer meaning connected to it that stands for America and what it means to be an American.

Taste is everything! I am pretty picky about taste and I know that some things just don't taste good. Some things taste good separately and some things taste better mixed together. Some brands taste better than others and this is the biggest concern for me. If I cannot get my brand of tomato sauce, the Farfalle will not be great. If I cannot get the fresh ground pork and veal necessary for a great bolognese, then it will only be good and worse as just so so. 

Growing my own vegetables as a main food source is also very important for me; whether its potatoes, tomatoes, peppers or eggplant you just can't go wrong and I swear by homegrown herbs, dried in my own oven. My dream is to have a bigger 'brainy' farm so that I can share the 'social' goodness of what I consider 'true source food' ~ homegrown! Which has a taste that is out of this world, the ideal reality!

Hot Georgia Pork Mint Julep with Apricots

Price per serving for two: $2.75

You will need to buy a package of boneless pork ribs/chops or a pork loin to be cut into thick strips. You will also need to buy or cut fresh mint leaves from your garden. For this dish, I like to use, if in season or available in stores, fresh apricots as a condiment. My mom and I anticipate a large harvest of apricots this growing season.

However, for today, I can buy them in the local grocery. As an additional side, you can have a baked potato. Don't forget to take from your pantry or fridge butter and heavy cream.

Melt in a covered skillet 4 tbs of coconut oil and 2 tbs of olive oil. Add to the oils, red pepper flakes, black pepper, garlic powder, sea salt and fresh dried crushed mint and oregano (the fresh mint will be used for a garnish).  Lay in your pork on high heat and watch them sizzle. Brown on all sides. When browned, add a few dashes of Louisianian hot sauce, then 1/4 cup of heavy cream and more crushed mint. Cover and let the pork cook on low heat for 8-10 min. depending on the thickness.

In another smaller skillet, melt in 2 tbs of butter and 1 tbs of coconut oil. Lay in your washed, halved and pitted apricots. As with your pork, let them sizzle away and brown on both sides. Squeeze in some organic honey and 3 tbs.of heavy syrup from any kind of preserved/jarred fruit you have in the fridge. If you don't, then any juice you have on hand will do. To that, you can also add a splash of apricot brandy or cooking sherry.

Microwave your potatoes. Wash and cut all the fresh mint you want as garnish and to eat. Now, you are ready to serve.

Wow ~ That's good home cookin!


*To drink, I recommend a cold melon green tea on the table ... with mint.

Classic Spaghetti Bolognese

Most Italian cooking is simple, fast and frugal. So, what could be more fast and frugal than good ole spaghetti with meat sauce for the family when they come for dinner.

For this dish, you will need to buy 1lb. pound of ground veal or pork whichever you prefer. One large can of Red Gold Crushed Tomatoes, one onion, spaghetti pasta and Parmesan cheese.

To begin, chop one onion to be sauteed in a skillet with 4 tbs of olive oil. Cook until the edges of the onion are brown. Next, push aside the onion and break up 'crumble in' the ground meat. Stir until all the meat is nicely browned. Using veal, you will not need to drain off any excessive fat from the skillet that developed while cooking.

Lastly, add one large can of the crushed tomatoes (of course, I recommend using your own garden fresh tomatoes peeled and crushed; but, the Red Gold is a great substitute). Stir the tomatoes, onion and meat all together adding a fair amount of dried herbs: rosemary, mint and oregano and a dash of garlic powder... not too much! Cover and let this mixture simmer on the stove top on low heat for at least 25 min.

In the meantime, boil your spaghetti pasta, don't forget to add salt to the water.

Wow, that's it...just don't forget the parmesan.

~ Tutti a Tavola!

FYI - Italy is the second healthiest country in the world. Why? Italians are healthy because of what they eat. There is the Mediterranean diet itself, fish, fresh vegetables, fruit and the use of olive oil in cooking. Meats in Italy are not eaten in the same portions as one will find in the U.S. and the amount of fat in the meats they prefer is also less. Meat is eaten as a separate course in smaller quantities, if at all [http://www.italiantribune.com/italy-second-healthiest-country-in-the-world/].

Classic French Chicken in White Wine Sauce

Price per serving for two: $2.75

You will need to buy fresh boneless and skinless chicken breasts. Sadly, in most suburbs, people shop at the supermarket. In Europe, where I spent many years teaching and learning, I greatly appreciated that the butcher, baker and candlestick maker plus umbrella and belt and hat makers were still in operation on this or that corner in town. I could always count on fresh meat and fresh bread. I hope you are fortunate enough to be able to buy your meat and bread fresh and from the butcher and baker as they know the best and sell the best.

Begin by marinating your chicken breasts in 1/4 cup of white wine about 2 to 3 hours before cooking. I like to add olive oil as a coating and spices: red pepper flakes, garlic powder, sea salt and of course fresh dried herbs such as rosemary, oregano and lots of mint. Some people are not aware that fresh dried mint is an excellent herb for cooking any meat dish. When you are ready to cook, simply take your covered skillet and melt in 3 to 4 tbs of coconut oil and 3 tbs of olive oil on high heat. When they sizzle, lay in your breasts, browning on both sides. Reduce your heat to med. and cover for 6 min. Then add 2 tbs of fresh butter and 1/3 of heavy cream.  Reduce heat to low and cover for another 6- 8 min, depending on the thickness of your breasts.

In this time, prepare your side dish. I like to use buckwheat groats from time to time instead of rice or pasta. They are tasty and are as filling as potatoes and buckwheat is considered to be the healthier starch. You can boil them just as you would rice.

As for a vegetable, I recommend roasted green beans.

When everything comes together, pour out your groats into a serving bowl and lay your chicken onto a serving platter covering them with the lovely classic white wine sauce. The asparagus also should be served separately. The asparagus can be served hot or cold. I recommend you try it cold with a splash of olive oil. The asparagus can prepared earlier or at the time you begin the chicken.

Tutti a Tavola ~ Everyone to the Table!

Coriscan Beef Roundelette

Price per serving for two: $3.25

You will need to buy a nice lean sirloin tip steak.  If not already rolled, you can do it yourself. You will also need to either buy or take from your pantry or fridge, green olives, beet root, onions and champion mushrooms. To get started, you should chop your onion and slice your mushrooms. Then in a skillet on med. heat, melt in 4 tbs of olive oil, and 2 tbs of coconut oil. Add your onion first to brown on the edges and then add your mushrooms. Once they start to shrink down a bit, add a large dollop of butter and cover for 6 min on low heat. In the meantime, slice your steak 'rolled' into roundelette wheels. Let the wheels rest while you prepare your beet root. They can and actually should be boiled ahead of time, grated and refrigerator; drizzle with olive oil and balsamic vinegar.

When your mushrooms and onions are reduced and caramelizing, you can remove them from the skillet and set aside. To that same skillet, add 4 tbs of olive oil, red pepper flakes, garlic powder and sea salt along with dried rosemary, mint and oregano. Once the oil spits, lay in your roundelettes. Cook on both sides until the juices run. Remove from heat and set aside on a serving platter. Add 4 tbs of heavy cream and some french mustard to create a delicious sauce which is to be used to pour over your roundelettes.

As for the green olives, I keep them in a bowl on the side, as some family members are not fond of them in the sauce or topping the steak.

A side of potatoes can be done either in the oven or microwave. In the traditional recipe, Corsicans like to make a polenta from chestnut flour.

Tutti a Tavola!

Lamb Patties Salonica

Price per serving for two: $3.35

 This dish is full of flavor. Ground lamb is a delicious meat; it is a meat that was eaten by ancient people and is still a popular meat in many countries. The Greeks are probably most known for liking and cooking lamb. I like to make the patties simply and serve them that way; maybe with a side of potatoes~ french fried or baked. Also, you will want to have as a condiment the traditional tzatziki sauce: Greek yogurt, cucumbers and garlic.  Which you can prepare ahead of frying or grilling your patties.


Since, I do not grill out, I will be frying. As usual, I take a covered skillet and melt in 3 tbs of coconut oil and the same of olive oil. The taste of olive oil is for me very good and when it comes to olive oils, I have to say that Greeks as well as Italians and Spanish know what that first pressing is best. To my oils, I like to add my seasonings: red pepper flakes, garlic powder, sea salt and fresh dried rosemary and oregano. Once the oils and spices start to spit in the skillet, I lay in the lamb patties. It takes only a few minutes to brown on both sides. Press down on each patty to release the juices; cover and cook for about 8 min or until the patties are cooked to your liking; best is medium done in the skillet and let rest for 5 min.

Now, for the tzatziki is made of strained yogurt (usually from sheep or goat milk) mixed with cucumbers, and fresh crushed garlic. I just keep mixing up these ingredients and tasting until I get the flavor I want. This is a great side for the patties and even for your potatoes.

'Little Tokyo' Beef Teriyaki Stir Fry

Price per serving for two: $2.25

You will need to buy Angus beef steak strips for stir fry, onion, green pepper, yellow squash and teriyaki sauce if you don't have on hand in the pantry. Also, I like to use linguine noodles as a base; but, you can use rice noodles. To spice this recipe up, fresh chopped garlic, grated ginger, a squeeze of lime  is a nice touch but with kids it can be too strong.

First, start a pot of water on the cook top to boil your noodles. Then, do as you would for any stir fry. Chop your onion, green pepper and slice your squash. In a large skillet, melt in 3 tbs of olive oil and the same of coconut oil. Throw in the fresh veggies and stir fry. In a few minutes, add about 1/4 cup of teriyaki sauce. If the water if boiling, add your pasta. When the vegetables are just tender, move aside or take out from the skillet so that you can quick stir fry your beef strips. It takes no more than 3-4 min. to cook the beef.

Check your noodles which should have been in a rolling boil now for about 8 min.  You want your pasta to be firm but not chewy. I always take out a piece to test. If they are ready, drain and quickly rinse. Pour out your pasta onto a low lipped serving plate and then pour over the top your stir fry and garnish with fresh parsley. If you want to zest it up, toss in some fresh crushed garlic and grated ginger with a squeeze of lively lime. I also keep a bottle of soy sauce in the table... since some in my family like the additional taste.

Tutti a Tavola!