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my recipes – La Gourmandista

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Etiqueta: my recipes

A Chipotle Shrimp or Lobster Roll?

This Summer I have been revisiting the classics. I think that my Cooking Me is evolving and is now appropriating recipes I hadn’t had the courage to modify before. And in the same way as we’ve been doing at home for the last couple of years the tuna tostadas arrive to the table just as the Summer begins all the way to the last rays of sun in the Fall, the last couple of months I have been in a seafood salad mode. It’s all been about the ceviches, the tiraditos, and the seafood salads. Therefore, today I want to share the last version of the shrimp roll I prepared that tweaks the one I ate in the New England coast a long time ago and which had been made with lobster. I must confess, however, that finding lobster tails was impossible for some strange reason, so I decided to make them with shrimp. It seems everyone in the neighborhood had the same wicked lobster craving I had, so, I decided to change it up a bit more.

Chipotle Shrimp Roll

With shrimp, lobster, or whatever you have at hand, but this roll is one you must try.

  • Chopping board
  • Chef's Knife
  • Pairing knife
  • Peeler
  • Medium Pot
  • Immersion blender with its glass
  • Medium bowl
  • Salad serving utensils
  • 500 g. jumbo shrimp (peeled, cooked, and diced)
  • 2 sticks celery (peeled and finely diced)
  • ¼ cup fennel (peeled and finely diced)
  • ¼ cup radishes (finely diced)
  • parsley (finely chopped)
  • 1 piece lime (the juice)
  • ½ cup mayonnaise
  • 1 piece chipotle chili in adobo
  • 4 pieces hot dog buns (New England style)
  1. In the glass of a food processor or an immersion blender (being the latter my personal choice), add the mayonnaise and the chipotle chili in adobo. Pulse until both ingredients blend and incorporate fully. If you'd rather, you may do the mayonnaise from scratch, but it isn't necessary if you don't want to.

  2. Add the cooked shrimp and the vegetables to a medium bowl and bind everything with the mayonnaise and lime juice. Season with a little salt and enjoy in a bun, but… among us friends, you should know that you can also put the salad on some crunchy corn tostadas and it will work perfectly.

  3. By the way, if you'd rather make them with lobster, I suggest using between 3 and 4 lobster tails for this recipe, depending on the size.

lobster roll, my recipes, New England, shrimp roll, summer

Pork Dumplings

The Spring Festival or Chinese New Year is when the Lunar Year begins. Therefore, its date changes year after year. In 2020 it’s from January 24th to the 30th. Thus, this is the perfect time of the year to prepare a batch of everyone’s Chinese favorites: Dumplings. Today’s recipe is with a pork stuffing, however, you can always prepare them with veggies or any other animal protein. I’ve seen pork, beef, chicken, lamb… anything, even fish and shellfish.

Truly we all refer to them as ‘dumplings’, but in English they could be named ‘Chinese turnovers’, and I even saw them be compared to them as well. They are an everyday staple Chinese food and we can see them in different forms. Mine always look like turnovers, but I feel I should practice their round version. After all, the difference lies only in the way one closes them, since the forcemeat can be the same.

Today I used the wrappers sold at the grocery store raw, since even though I have a recipe at hand that seems to be quite simple, I haven’t tested it. According to the instructions, one must combine water, one egg and two cups of all-purpose flour. Once kneaded it should rest for 30 minutes, to then dust with cornstarch and flatten with the pasta machine. Lastly, one must cut out circles of a diameter of about 10 cm. I think it is about 1.5 inches. Anyhow, should you want to test it, I leave it here, try it. It seems to be easy enough.

I hope you like them just like we do at home. Also, may the Year of the Rat bring health and fortune to all. 

Pork Dumplings

Getting Chinese takeout always includes dumplings for me, so why not have them homemade for a change.

  • Chopping board
  • Chef's Knife
  • Medium bowl
  • Silicone spatula
  • Small skillet
  • Pastry brush
  • Baking dish or sheet tray
  • Kitchen towel (clean and dry) – to cover dumplings assembled
  • Bamboo basket or steamer (for steamed dumplings)
  • Medium Skillet with lid (for fried dumplings)
  • Turner or Kitchen tongs
  • 12 dumpling wrappers
  • 200 g pork (ground )
  • 10 g ginger (minced )
  • 100 g green cabbage (minced )
  • 50 g chives (minced )
  • 1 carrot (finely diced)
  • 1 clove garlic (minced)
  • 1 egg white
  • 60 ml soy sauce
  • Dash Sherry (amontillado)
  • Salt and pepper (to season)
  1. Mix all ingredients in a bowl and incorporate.
  2. Take one teaspoon of the forcemeat and sauté. Verify seasoning should you consider it necessary. This is just to be able to taste, so don't sauté all of the forcemeat; just that little bite.

  3. Assemble the dumplings with the raw forcemeat. In order to accomplish, take one of the wrappers and place it on your working surface. To the center, add a teaspoon stuffing at the most, since you don't want them to explode when they get cooked. With a pastry brush or just using your finger, smear a little water on the edge of the wrapper using it as a kind of glue. I do it with the tip of my finger. I feel it's much easier. Close the turnovers by creasing the edge. A second option is to simply press down and curl it like a flounce.

  4. As you assemble your dumplings, be sure to put them in a baking sheet or a dish and cover them. You don’t want them to dry out; it will crack the dough. As soon as you have all of your dumplings you can cook them either in the steaming basket or by frying them in a skillet with a lid.
  5. If you choose the steaming option, line the bamboo basket with a couple cabbage leaves, place them with the seam facing upwards, and cook them for approximately 8 minutes.
  6. If you’d rather fry them, I use a skillet with peanut oil. Heat it up and fry the first side to golden brown, turn them around and color the second side. When both sides look more or less the same, add 2 to 3 tablespoons fresh water to your frying pan and cover immediately. Let the water evaporate and turn the fire off.
  7. The dumplings are ready to be served. On the side, you can serve a dipping sauce of your preference with a soy sauce base with rice vinegar or mirin. At home we only put soy sauce with a bit of lime juice and sometimes a little minced chili like serrano or árbol.
dumplings, from my kitchen, my recipes

Spicy quick-pickled vegetables : Veggies & Jalapeño Rounds

Raise your had if you have never been in front of a bowl of pickled jalapeños. I think practically everyone in my country has been in this situation, and there, we normally serve them with carrots, onions, and even garlic. Now, last Friday we hosted some friends at home from the Motherland. In the menu: Chicken Schwarmas. Very Israeli, I have to say, but, it was a recipe I had had my eye on for a few weeks. It had been shared with me by a colleague at work and it was proofed by a group of reliable trustworthy Jews. Now, if you are interested, here is the source. Look at it, and why not, prepare your own chicken schwarmas at home… DE-LI-CIOUS.

Obviously, when I tasted this recipe, there were some pickled veggies on the side for the shawarmas, and as I was creating my menu, I decided to do my own version of them to serve my guests with something more adequate for the Mexican taste buds, since we are always looking for the spiciness and kick. I think they were good, since the amount I prepared was more than plenty for the 5 people we were sitting at the table, and even though there were some leftovers, it wasn’t much. Now, we are eating them in small servings ‘so we don’t run out of them’, haha !

I share with you what I did. It was really easy, and they go really well in salads, tacos, or whatever you wish to have them with. Remember that you’ll have plenty, so have some containers (preferably glass) to be able to store your lot and eat them little by little. Now, beware, I stored them in the fridge, and I have no idea how long they will last, especially because they’ll be long gone before their shelf life comes to an end.

Pickled Veggies and Jalapeño Rounds

In Mexico we love having some kind of spicy kick on the side, and pickled veggies with jalapeño rounds I believe can be a great addition. On top of it, they are very easy to prepare and have always at hand.

  • Chopping board
  • Chef's Knife
  • Big pot
  • Kitchen Spoon
  • Glass Jars (Mason o recycled)
  • 6 stalks celery
  • 1 head cauliflower
  • 6 carrots
  • 1 head garlic
  • 6 jalapeño peppers
  • 500 ml white vinegar
  • 72 g kosher salt
  • 50 g white sugar
  • 20 g turmeric
  • 1 pinch cinnamon
  1. Prepare the vegetables: Peel and cut celery and carrots in 1 in. pieces. Clean the cauliflower and cut in florets of also 1 in. approximately. Cut the jalapeño peppers in 0.5 in rounds, and lastly, cut the garlic by half width-wise and without peeling it.
  2. In a big pot combine the vinegar, salt, sugar, cinnamon and turmeric and bring and heat it up for everything to dissolve. Whenever it starts to boil add the vegetables and let it come to a boil again.
  3. Let it simmer for about 10 minutes. You will want your veggies to be cooked ‘al dente’, i.e. cooked, but with a certain crunch.
  4. Let it cool and preferably let it rest for a couple of days. However, should you prepare your veggies last minute -just like I did-, then just let it cool before serving. Store in the fridge.
canned foods, my recipes, pickled chiles

Brie en Croûte (in Puff Pastry): An Irresistible Appetizer that will Take 5 Minutes of Your Time

This recipe was given to me more than ten years ago. I modified back then and this is how I have prepared it ever since. I have to say I liked the result very much, and it is one of my favorite recipes because it may be used as an appetizer as well as a starter.

Brie en Croûte (in Puff Pastry)

An easy appetizer to prepare on a Friday evening or for a party.

  • Chopping board
  • Chef's Knife
  • Rolling Pin
  • Baking sheet
  • Brush
  • Small bowl
  • Fork or small whisk
  • 250 g brie
  • 150 g cream cheese
  • 400 g puff pastry (rolled out)
  • 40 g pecans (chopped)
  • 15 g maple syrup
  • 1 egg
  • 4 apples (it may be an assortment, since each ser de distintas, pues cada una aportará una variante distinta al queso)
  1. It’s extremely easy. In fact, it is something that may be prepared with the help of children. Cover the brie with the cream cheese. It should be completely covered, therefore, it might be a good idea to take it out of the refrigerator before starting to work with it.
  2. Flatten the puff pastry being especially careful that it is not extremely thin to break when manipulating.
  3. Line a baking tray with wax paper and place the puff pastry. On top of the pastry place the cheese in the middle and then put the finely chopped pecans. Coat with the maple syrup.
  4. Wrap the cheese preparation with the puff pastry. Beat the egg and use it as an egg wash to brush over the puff pastry.
  5. Bake at 180 °C or 350 °F until golden.
  6. Serve with apples on the side cut in segments. I prefer an assortment of Gala, Granny Smith, and Pink Lady.
Appetizer, Starter
of the World
appetizer, cheese, my recipes, starter

I think it can also be prepared with individual cheese portions, but in reality I have never tried it, even though I’m sure the work will be more delicate and meticulous.

Also, I have to share with you that this time I served the cheese with strawberries because I was out of apples. It worked out fine. The fruit is needed to make the dish fresher and lighter.


P.S. And yes, it is one of my favorite recipes.