The Benefits of Rosemary...

I have always liked the taste and smell of fresh and or dried rosemary; but, I had no idea that it had so many interesting and healthful attributes.

Rosemary's botanical name is Rosmarinus officinalis meaning 'dew of the sea' which is probably 'due' to its native Mediterranean habitat.

When I was in Italy, I found it growing naturally just about everywhere and I used it everyday in my cooking. I still use it in all my cooking from soup to sauce and even in tea.

Rosemary is easy to grow at home and also easy to harvest and to dry (right in your own oven). Rosemary provides a wonderful flavor to just about anything you cook. It is also touted as a brain booster, as aroma therapy, a memory aid, a hair growth tonic, an anti inflammatory and numerous other health benefits.



Online Source ~ https://foodfacts.mercola.com/rosemary.html

Boneless Pork Loin... Let me count the ways!

Italian cooking is full of sunshine anytime of the year; and, this dish certainly has it. I have made this a dish a number of times using dried plums but another favorite way of mine is to use sun dried tomatoes and capers. This is so quick and easy to make that it can literally be done in about 30 min. including the preparation of any side(s).

For this dish, you will need: pork or veal tenderloin, sun dried tomatoes, heavy cream, Dijon mustard, and capers. Get started by drizzling olive oil in a hot skillet and then lay in your tenderloin cut into medallions. Sear on both sides.

Reduce heat to medium and add half a package of sun dried tomatoes (one nice handful) and nearly the same of capers. Pour in 1/2 cup of heavy cream, 1 and 1 half tbs of mustard and a generous sprinkle of dried herbs: rosemary, mint and oregano.  Stir and let simmer o low heat covered while you prepare any side you like.

~ Tutti a Tavola!


* Another version can be made using sun dried tomato pesto with added dried plums and a side of oven roasted rosemary potatoes...

Homemade Tomato Soup with Grilled Cheese...

Being frugal is key to being a brainy gourmet. Having said that, you know that I will be starting my tomato soup on a stock from either chicken, turkey, beef or pork... prepared earlier in the week or day.
And, yes, even pork can make a good stock. I like to use the pork butt 'shoulder' or picnic cut. It always has tender meat and though it has tasty fat, it is really leaner than you imagine.

So, if you have your stock, then just add one tube or small can of tomato paste. Stir and toss in some fresh dried herbs, cover, simmer on med heat for 30-40 min. As it bubbles away, prepare rice or any pasta that you prefer.

As for the grilled cheese, using sourdough bread is a favorite. I make em the brainy way or like  grandma used to make. Which means that even though its literally a sandwich to hand, it should be buttered on both sides of the bread.

Put one slice in the skillet, butter side down. On top of that slice of bread, lay on two slices of Sharp or Medium Cheddar cheese or Gouda. Cover the cheese with another slice, butter side up. Cover and let them sizzle.

Make a stack of sandwiches, put the soup on the table and call everybody around.

~ Tutti a Tavola!

Wild Caught Salmon... Its Friday Night Food!

Salmon has to be one of the best sources of Omega 3. Its very easy to prepare and to cook. To firm up the meat prior to frying, baking or grilling, let the salmon rest in a shallow glass dish of pure fresh squeezed lemon juice.

When it comes to cooking salmon, you can bake in the oven, blackened on the grill or fry in the skillet. If you prefer to fry in the skillet, begin by searing the fillets on both sides in olive oil and butter (not to much butter as it tends to burns). Once seared, turn down the heat and add 2 pats of butter and let simmer while you prepare sides of your choice. For a blackened finish in the skillet just turn up the heat letting the skin side down get black and crispy.






~ Tutti a Tavola!

Meatballs good with anything and everything and even spaghetti...

The exact origin of the meatball is not as important as is acknowledging its global popularity. Nearly every major culture has its own version of the meatball: Spanish albondigas, Dutch bitterballen, Chinese lion’s heads, South African skilpedjies. And one other version called Kofte is cooked everywhere from India to Morocco.

One possible reason for the meatball’s ubiquity: It’s an exceptionally accessible dish, simple and affordable. Meatballs can be made with nearly any kind of meat, and since that meat is ground and mixed with herbs and other flavors, cheap cuts of meat can be transformed into something delicious. 

Meatball recipes are brainy because they are frugal. Because, they can stretch a relatively small amount of ground meat into a substantial meal by mixing it with bread, egg (optional), heavy cream or mashed vegetables.

For this dish, ground pork was used along with bread crumbs, heavy cream, a pinch of salt, dash of garlic powder, pinch of crushed sweet coriander or cumin if you like; to that, add a dash of soy sauce or balsamic vinegar and dried herbs. Remember, whatever your taste buds like in terms of sweet and savory is what you should follow to season... even when making meatballs. 

Saute chopped onion in olive oil. Once browned, push aside and lay in formed meatballs. Brown on all sides bringing back in the onion on top. Add the heavy cream and some beef stock/broth along with your choice of seasonings plus herbs. Let that simmer while you prepare a side of wild rice and baked garden zucchini with a halved butternut squash.

Top with a squeeze of fresh lemon... its better than salt.

 
~ Tutti a Tavola!

















* Online Source ~ https://www.theatlantic.com/technology/archive/2016/03/history-of-the-meatball/475083/

Brainy Bourbon Street Spicy Pork...

Over the years, the Brainy Gourmet has demonstrated on a number of cooking occasions how to use left over meat juices/gravies; i.e. flavoring rice, pasta, meatloaf, etc.  Today, I just so happen to have left over Swiss Steak gravy to make a delicious spicy pork loin in 'bourbon gravy'.

The braininess is that there was no recipe used, no extra ingredients. What was used? Only what was on hand and or what was left over and in the pantry.

To begin, you need to thaw or use a fresh cut 1 lb pork loin to be marinated in sea salt/olive oil/balsamic vinegar/soy sauce and garlic powder and dried herbs. After 15 min. the pork loin should seared uncovered in the oven on about 400f (using convection) for about 6-7 minutes or on the stove in a hot iron skillet.

Next, remove the loin from the oven and top it off using any left over beef or pork gravy. Then, pop back in the oven for ten min. or more (depending on your heat source: electric/gas/LP) and reduce the heat to 375/350f, cover with foil and if using a skillet cover with a lid.

As for the bourbon taste, that is really easy. Just use a 'bourbon' flavored barbecue sauce or any barbecue sauce you happen... even drizzling some over the top before serving for a final finish.

Prepare a side of baked potato and green beans...

What Americans spend their money on... Food Wise or Not???

It should not be surprising to learn that Americans now spend a much bigger share of their grocery money on processed foods, which includes things like frozen dinners, canned soups and snacks. We spend much less on meat, largely because meat is much cheaper than it was 30 years ago.

Why even boxed cereal is being touted as 'health food' these days and its not. Kellogg is not 'feeding America' with nutritional food or even safe food. It is shocking to find out that most people don't know that and still even more shocking that most people will buy a 4 dollar box of cereal or bag of snack food over a lean package of meat: beef/poultry/pork.

The Brainy Gourmet has always advocated using food staples/basics. And she still does. So, build on those and start eating right! Check the side margin of this blog for the list of basic food items and check the Brainy webpage "Brainy Tips" to see firsthand what you should be spending your money on and have in your pantry.



* Online Source ~ https://www.npr.org/sections/money/2012/06/08/154568945/what-america-spends-on-groceries?fbclid=IwAR1R9AP43PGFMxGKz-L129Wx036WrKWdA_mJ-ZEJrxSm716LjbcZlRRx8V0