desayuno – La Gourmandista

2020-06-11Recipes, To CookViviana Alvarez

Recipe : Fresh salmon carpaccio

Buy ingredients online for this recipe!

Having fish for breakfast was something I never thought I would do. As a child, it was not only weird, but I was repulsed by it, and since no one in my family had it, let’s just say it was easier to ignore when offered. Then, one day I went to one of those pompous ‘brunches’ for some festivity. I guess I must have grown up; I had become an adult. I can’t explain what happened. The smoked salmon tray suddenly seemed appealing to me at 10:30 AM. The way it was offered in this restaurant was quite traditional, nothing very creative, however, the idea started to make sense in my head. As the years passed by and I started acquiring my own manias, I began experimenting with it at home. It suddenly became part of the weekend breakfast menus, an appetizer at lunch time, and even an option for a light dinner during the summer. It’s something simple and delicious. I hope you enjoy it!

Salmon Carpaccio

Simple and super nutritious. It is prepared in a jiffy and it can be served practically at any time of day.

Chopping board
Chef's Knife
Lemon Juicer

200 g smoked salmon (preferable wild)
½ onion (finely diced)
½ bunch chives (finely chopped)
3 sprigs fresh dill (finely chopped)
1 dash Olive or avocado oil
1 Lemon (juice)
Salt & Pepper to season
6-8 slices Ryvita or Wasa Crispbread (or toast)
100 g Cream cheese
½ avocado (optional)

In a serving platter, arrange the finely sliced smoked salmon in one layer and top with the finely diced onion, the finely chopped chives, and a bit of the dill leaves.
Drizzle the lemon juice and a little olive oil, however, should you feel the flavor of the olive oil is too strong, try with grapeseed oil.
Season with salt and pepper and let marinate for 5 minutes.
Once at the table, serve it with or on top of Ryvita, Wasa or toast with smeared cream cheese.
Sometimes I add a little avocado.

Breakfast, Brunch, Dinner, Starter

Italian

breakfast, brunch, carpaccio, dinner, homey, lockdown2020, salmón, starter

2020-05-22Recipes, To CookViviana Alvarez

How to make a Delicious Italian Frittata

Buy ingredients online for this recipe!

My mother used to say that the only way I wouldn’t eat eggs is raw. Nowadays I am actually not that sure that statement would be true though, since there are sauces and dressings which have raw egg or egg yolk in their ingredient list, and I enjoy them. Soy maybe this would be debatable. Of course, it is no secret that half the planet (just like me), likes having one way or another for breakfast or lunch an egg-based preparation, mainly chicken eggs.

Now, this recipe was prepared mainly while trying to find new things to taste during the quarantine that would allow us to not miss going out to restaurants. It is a good idea, I think, for a weekend breakfast. I have to say, however, that I prepared it in a cast iron pan because I like to start cooking a frittata in my stove top and finish it in the oven.

Frittata

A recipe that can be easily adapted to the taste of the person having it by changing the veggie selection. This was my first version at home. Now, I do it with whatever I have available in my fridge.

Chopping board
Chef's Knife
Medium bowl
Whisk
Cast Iron pan or nonstick which can go into the oven
Spatula

6 eggs
30 ml whole milk (or heavy whipping cream)
1 leek
½ red onion
250 g cremini mushrooms
1 clove garlic
150 g mild cheddar
Herbs to decorate (parsley, chives, chervil)
Salt and pepper

Finely slice the leeks, onion and mushrooms. Finely chop the garlic clove.
In your cast iron pan (or a nonstick pan that may go into the oven), sautée your veggies using a little olive oil. Start with the onion, then add the leek, and finish with the mushrooms. Season with salt and pepper. Add the garlic to aromatize.
Separately, in a bowl, mix the eggs, heavy cream or milk, and cheddar. You don’t need to whisk a lot, just mix the lot so that it becomes more or less homogeneous and incorporate into the pan.
With the help of a silicone spatula mix everything so that the egg and the veggies are well incorporated. If you want to add additional cheese on top, this would be the time to do so.
Leave your pan on the stovetop until the edges start to dry out. When said edges start to separate themselves slightly from the skillet, take it into the oven for about 9 minutes or as long as it takes for the eggs to become fluffy and look cooked all the way through.
Take out of the oven, let the frittata cool down and decorate with the herbs roughly chopped.

Preheat your oven at 220°C (425°F)

Breakfast, Brunch

Italian

breakfast, brunch, lockdown2020, stay home

2016-05-31My Reflections about GastronomyViviana Alvarez

Mexican Breakfast Options: Fruit, Cereals, and ‘Chilaquiles’

When the clock strikes 8 in the morning, the day at home begins. It’s when the smell of coffee spreads through the air and we can sit down at the table and share a moment of calm before beginning the daily hustle, even when at times it’s only a sensible portion of papaya with yogurt and another one of plain oats.

As a child, my dad was the one in charge of preparing our first meal of the day. He used to say that we could not go to school without breaking our fast. However, his Sunday morning breakfasts were particularly memorable, for he served his very own green salsa chilaquiles. If I close my eyes, I can almost taste those crispy tortilla chips covered in green salsa, crème fraîche, and chopped onions with grated cheese on top. Now, life has changed, and I am the one in charge of adorning the dining room table. Thus, when I plan to pamper family and friends, I try my best to let them savor any craving they may have, regardless of what or how abundant it may be.

People in Mexico City tend to skip breakfast quite frequently because of their being in a hurry all the time. I don’t like that. It makes me feel sad, and even though my perception is that the most popular breakfast is composed of eggs prepared in an infinite variety of ways, I believe my country has an enormous range of mouthwatering traditional tortilla and corn flour-based comfort food which suit marvelously the hearty breakfast we Mexicans are famous for, and even to take care of the hangover one might be suffering after last night’s party.

2015-05-10Recipes, To CookViviana Alvarez

My Homey Pancakes: Easy Peasy and Delicious

I’ve been very absent, I know it. But in my defense, someone once told me that when one is learning new stuff, it is important to listen, learn, see, and mute oneself for a moment, and later be able to share what one is learning. Therefore, I shall be sharing again little by little some of the culinary creations this kitchen has learnt how to do from scratch all over again or just discovering.

Since I arrived to the land of crêpes, it was evident that finding the American version I was used to preparing a mouth-watering Sunday breakfast which came in a box marked Betty Crocker, Aunt Jemina, Bisquick, and the sort, would be a very complicated mission. I once found something which I thought might work; only it didn’t. The texture wasn’t as fluffy as the ones my dad used to prepare. I tried once and again different recipies. I finally came across this recipe by famous chef Nigella Lawson: American Breakfast Pancakes.

The result was much better, I have to say, however, I made some modifications to my taste and habits, and below share my version. This is what my craving was calling for.

Homey Pancakes

I don't think I know anybody who doesn't like pancakes. We may have different names for them, but we all like them. This is a version based on Nigella Lawson's but edited to my taste. I hope you agree with me.

Bowl
Silicone spatula
Medium skillet or griddle
Turner or Slotted spatula

225 g all-purpose flour
20 g baking powder
4 g granulated sugar
1 pinch salt
300 ml almond milk
2 eggs (slightly beaten)
30 g unsalted butter (melted)
1 dash vanilla essence

Mix all dry ingredients in a bowl (flour, baking powder, sugar, salt) and make a well.
The rest of the ingredients are to be put in the center of the well (milk, egg, butter, and vanilla).
Work your way with the help of a spatula from the center of the well towards the outside mixing the ingredients into a homogeneous batter.
Melt a little butter in a skillet, or spray non-stick aerosol -although I personally prefer butter- and pour a bit of the batter with a ladle. Another option is to pour all the batter into a jar, and then pour a bit into the skillet.
When the pancakes are bubbly and almost dry, turn it. It’ll need an extra minute or so to be ready.
To serve them, you can put some crunchy bacon on the side or chopped fruit. Also, you can add some finely chopped pecan nuts to your batter. Very tempting, and delicious!

Breakfast, Brunch

American

American Cuisine, breakfast, brunch, Homemade

Aprendo nuevas recetas y técnicas con Vivi

Me gusta mucho la clase porque hacemos recetas muy sabrosas. A veces preparamos platillos conocidos pero las recetas que ahí hacemos son superiores. -Inés H.

Avec Vivi, j’apprends des recettes, mais aussi de la technique

J’aime beaucoup les cours parce que les recettes sont très bonnes. Parfois, nous préparons des plats connus, mais les recettes qu’on fait là, sont encore mieux. -Inés H.

With Vivi, I learn new recipes as well as technique

I like the class very much because the recipes we prepare are very good. Sometimes we prepare popular dishes and the recipes we prepare are even better. -Inés H.

Viviana m’a aidé à apprendre quoi cuisiner

Après le diagnostic que j’ai eu à 46 ans, j’ai fait un depression, puisque le régime imposé par mon équipe médicale était trop limitatif. Viviana m’a aidé à apprendre quoi cuisiner, comment combiner les aliments et voir le tout différemment. J’ai pu manger sans regrets, mais surtout sans effets négatifs sur ma glycémie ou mes reins. En plus, ma nutritionniste a tout approuvé. Alex L.

Viviana helped me learn what to cook

After my diagnosis at 46, I was depressed. My diet was extremely restrictive as suggested by my medical team. Viviana helped me learn what to cook, how to combine food, and have a different view on how to eat without regrets. Moreover, I had no negative effects on my glucose or my kidneys, and my nutritionist approved what we proposed to her for me. -Alex L.

Cooking in progress...

Etiqueta: desayuno