Chicken Tikka Masala ~ The Brainy Gourmet Way!

I like cooking Italian and from time to time, I like to explore other foods. 

The origin of the dish is unclear. One explanation claims that it originated in an Indian restaurant  in Great Britain likely coming from the British Bangladeshi community which supposedly ran a lot of the Indian restaurants in the United Kingdom some time ago.  It did not take long for its transformation into western cooking...being fast, frugal and full of flavor!

Chicken Tikka Masala is chunks of chicken marinated in spices and yogurt, that is then cooked in a tandoor oven, and served in a Masala ‘spicy’ sauce. Will you need to buy a tandoor oven? No. All you have to be is brainy which means improvise. However, for this dish, there are ingredients that you will need to buy: either boneless, skinless chicken breasts or thighs and rice if you don't have on hand. Also, small potatoes, skinned, diced and pre-cooked which are an important part of the original recipe. You can of course use leftover potatoes, diced and added to the pot. The zesty sauce usually includes tomatoes and or tomato paste, plus heavy cream or yogurt and various spices. The sauce or chicken pieces (or both) are colored orange by using turmeric powder and paprika powder.

Take a deep covered skillet and saute on med. heat your chicken (cubed or small pieces) in 4 tbs of olive oil and 2 tbs of salted fresh cream butter. Once browned, add one small can of tomato paste (or chopped tomatoes) and 1 tbs of organic honey or agave nectar. Turn up the heat to med high and stir until all chicken is coated with the sweetened tomato paste. Then, add either 1/2 cup of heavy cream or yogurt. Stirring until you have a creamy sauce covering your chicken. Now add your spices: 1/2 tsp of garlic powder, 1 tsp of turmeric powder, 1/2 tsp of coriander and paprika plus dried herbs: mint and parsley. Of course, if you like turmeric, add more to taste. You should add your pre-cooked (left over) potato bits to the chicken and sauce; simmer on low heat for at least 18-20 min. 

 

Prepare rice and serve!

~ Tutti a Tavola! 

A Taste of the Italian Countryside

Breast of Chicken with Angel Hair Pasta

Naturally, Italians of any region in Italy take pride in their cooking and especially the source of their ingredients. Chicken for instance is preferred free ranged. It is a favorite meat among Italian chefs whether at home kitchen or restaurant.

For this dish, take a large boneless, skinless breast of chicken and slice it down the middle to create two halves or maybe three pieces. Take your covered skillet and melt in 3 tbs of olive oil and the same of coconut oil. Sprinkle in your seasonings: red pepper flakes, black pepper, sea salt, garlic powder and dried herbs of rosemary, mint/lavender, and oregano.

Lay in your chicken when the oils start to spit. Pan fry on both sides until the meat is white. Remove and toss in julienne green peppers and zucchini. Stir fry until brown and remove, drizzle a little olive oil if needed. Put your chicken back in and add 1/3 cup of heavy cream, assuredly would be best from the cow.

Heat some water to boil your angel hair pasta which takes just minutes to cook. When tender, drain and give them a quick rinse in barely warm water. Take a spaghetti ladle and put the pasta directly onto a large lipped serving dish that has been smeared with fresh creamy butter. Place your chicken breasts on top, pour out your sauce and top with the green peppers and zucchini, don't forget the grated parmesan.

Tutti a Tavola! 

Chicken Cacciatore ~ Brainy Gourmet Style

Mmm, upscale hunting lodge...

Cooking 'cacciatore' means cooking 'hunter style'. In Italian cuisine, alla cacciatora refers to a dish that has been prepared "hunter-style" and that means with onions, tomatoes, red peppers, green olives,and herbs not to mention if you dried fruits like plums or apricots.

For this dish, you will need to buy six (or enough for each dinner guest) chicken thighs with the bone in and skin on. Its the rich flavor of the chicken as it cooks with the bone in and skin on which is necessary for this dish to be truly authentic 'hunter style'. Begin by searing the chicken thighs skin side down in 3 tbs of olive oil and the same amount of coconut oil on high heat. Turn over the thighs and brown the under side. Turn down the heat to med. and push the thighs to one side. Following the above ingredients, in the same skillet saute one large chopped onion and one red pepper, adding a drizzle of olive oil over the top. Cover and simmer on low heat until the onion and pepper are tender.

Next, you will want to add your dried herbs: basil, mint and oregano and even a sprig or two of chopped rosemary and chopped chive fresh from the garden. Add to that, two whole large tomatoes diced and 1/2 a cup of diced green olives and lastly, 1/2 cup of whole dried plums. Let this simmer for about 30 min, while you prepare you side of wide egg noodle pasta.

Once the pasta is tender, drain, rinse and then ladle onto a low lipped serving plater. Top with the chicken cacciatore. Its a meal you dream about over and over...

~ Tutti a Tavola!

a splash of parmesan anyone

Veal with Roasted Red Peppers on a Bed of Linguine

Italian cooking...for the fast and frugal!

Someone said to me recently, "Italians are about fast cars and good food." I said, "and that's why they invented spaghetti bolognese and the Lamborghini".

For this dish you will need to buy: one lean veal loin. One jar of roasted red peppers or do them yourself on the stove top and of course, linguine pasta.

Begin by sauteing in olive oil on med. heat the veal, cut into medallion size chunks. Add these seasonings: rosemary or lavender (ready to use from the garden) and or mint, with some oregano including a dash of garlic powder.

Once the medallions are browned, add your roasted red peppers, including some of the liquid from the jar. To build up a thicker sauce, just mix 1 tbs of flour to 4 tbs of cooking sherry and 1/2 cup of beef stock to make a thickening slurry.  As the meat and sauce bubbles and perks, pour in the slurry; you may want to thin down the sauce adding more beef stock but only a little at a time to retain the consistency of the sauce. Cover and let simmer on low while you boil water for the linguine.

As the pasta become tender, drain, rinse and ladle onto a low lipped serving plate. Top with the veal and peppers in sauce.

~ Tutti a Tavola!

Sun Dried Tomatoes Bring Extraordinary Flavor to any Meal!

For this dish, you will need to buy chicken thighs with bone in and skin on... there is more flavor. Also, if you don't have on hand, then you will need to buy sun dried tomatoes, kalamata (pitted) olives and green olives along with spinach infused wide noodle pasta.

Begin by sauteing on medium heat your chicken things in 4 tbs. of olive oil along with 1 tbs of coconut oil. Add to the hot oils spitting in your covered frying pan as the thighs sear, dried herbs: rosemary, mint and oregano along with red pepper flakes and garlic powder. Brown the chicken thighs on all sides, then add one small jar of sun dried tomatoes (fairly drained) and generous amounts of both the dark and green olives.

Cover and cook for 15 min. on med heat, stirring and turning the chicken as it cooks. To finish up, add 1/4 cup of heavy cream and turn up the heat to high, bubbling liquid should consume the chicken. Turn down the heat to low and let the mixture cook covered for another 15 min.

In the meantime, heat water to a boiling to cook your pasta. Once tender, fully drain and ladle onto a low lipped serving dish. Check your chicken, it should be caramelizing into a rich sauce. Turn out the thighs and sauce on top of the pasta and serve.

Tutti a Tavola!

Fast and Frugal ~ From Italy with Love!

A friend of mine was visiting a friend who was living in a coastal town near Rome and she brought home this dish. I can't say for sure if its traditional but its certainly Brainy Delicious.

You will need to buy: Fettuccine pasta, heavy cream, Parmesan cheese, sour cream, onion and a albacore tuna in oil.  This dish can be served by itself or as a side to meat or fish. Begin by preparing a large pot of salted water to boil your pasta in. Saute one whole onion in 4 tbs of olive oil. Once browned on the edges, add one small can of tuna in oil (do not drain), 3 tbs of sour cream, 1/4 cup of heavy cream. You can also add fresh dried herbs: rosemary, parsley and oregano as well as organic garlic powder and red pepper flakes, as always to taste. Let this mixture simmer on low heat while the pasta cooks until tender. Then drain your pasta and top with this brainy delicious sauce and a generous sprinkle of Parmesan cheese!

*The side was butter poached salmon with dried lavender.

Coq au Vin ~ The Brainy Gourmet Way!

Dinner in the garden anyone...

Coq au Vin is a classic French dish of chicken cooked in red wine with garlic, onions and mushrooms. For this dish, you will need to buy chicken breasts skin on if possible. You will need to buy low sodium bacon, chicken stock and red wine.

To begin, prepare the chicken breasts by patting them in flour and then wrapping each breast with a couple of strips of bacon. In a skillet on med/high heat, in 1/4 cup of olive oil along with chopped/diced fresh garlic and onion saute the wrapped chicken. Sprinkle in the skillet a dash of pepper, sea salt and dried herbs with a little crushed coriander, mint, rosemary and oregano.

Let the breasts sizzle on both sides on med/high heat and then reduce to med/low heat and cover.

After about 8-10 min, add 1/2 cup of chicken stock and about the same (more or less) of wine. For a Brainy twist, add 1 tsp of cocoa powder and 1-2 tbs of organic honey; cover again to let a sauce develop as the chicken simmers for about 20 min. As for mushrooms, saute in butter in another skillet and then add to the chicken on the end. *Mushrooms are not a necessary ingredient but traditional.

Place on a serving platter and prepare to be amazed!

 

"La vie est belle"