Deprecated: Optional parameter $prefix declared before required parameter $extension_name is implicitly treated as a required parameter in /home/lagourz/www/wp-content/plugins/mwt-unyson-extensions/mwt-unyson-extensions.php on line 86

Deprecated: Optional parameter $full declared before required parameter $zip_path is implicitly treated as a required parameter in /home/lagourz/www/wp-content/plugins/unyson/framework/extensions/backups/includes/module/tasks/class--fw-ext-backups-module-tasks.php on line 985

Deprecated: Optional parameter $option_id declared before required parameter $value is implicitly treated as a required parameter in /home/lagourz/www/wp-content/plugins/unyson/framework/extensions/megamenu/helpers.php on line 193

Deprecated: Optional parameter $method declared before required parameter $args is implicitly treated as a required parameter in /home/lagourz/www/wp-content/plugins/unyson/framework/extensions/social/extensions/social-facebook/class-fw-extension-social-facebook.php on line 104

Deprecated: Optional parameter $method declared before required parameter $args is implicitly treated as a required parameter in /home/lagourz/www/wp-content/plugins/unyson/framework/extensions/social/extensions/social-facebook/helpers.php on line 17
recetas – La Gourmandista

Cooking in progress...

Etiqueta: recetas

How to make a Delicious Italian Frittata

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
  1. Finely slice the leeks, onion and mushrooms. Finely chop the garlic clove.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Salpicón: A Mexican Shredded Beef Salad

Even if the constant at home has always been cooking, since the beginning of the sanitary emergency that has us all with stress levels and somatized pathologies never seen before, I have tried to focus most of my energy in feeding us as varied, deliciously and healthy as possible. The variety is achieved almost on a daily basis, just as the deliciousness. The healthy, not always, but hey, sometimes one has a sweet craving, and the nutritionist cannot win every single battle. 

Then, sharing images of what I have been preparing in my kitchen there have been several requests, so now that we have made all the recipes shared by your mother, your grandmother, the neighbor and why not those of Massimo Bottura and Jamie Oliver, hold on to your horses, because here comes La Gourmandista®.

Most, if not all the recipes I prepare and share have their own little story, and the Beef Salpicon Salad is no exception. It reminds me of summer, when my mom left everything ready to just assemble it whenever we would get home after having been all morning long running and jumping at the summer camp we attended every year. This version, however, was what I prepared with whatever I found in my fridge during the quarantine, since I had to substitute the lime juice, since there were no more limes, then I had some spring onions I added since they were about to die on me. And honestly, who is to have food tossed away these days?

Now, if you don’t find or don’t have any of the ingredients suggested just like it happened to me, no worries at all. Just make whatever adjustment necessary. Also, take into consideration that the amounts are a bit rough, since there is no better judge than your eye when you’re putting together a salad.

Beef Salpicón (Salad)

A mixed salad I had forgotten about and which is very easily prepared at lunch time upon warm weather arrival.

  • Pressure cooker
  • Chopping board
  • Chef's Knife
  • Salad bowl
  • Salad serving utensils
  • Small bowl
  • Fork or small whisk
  • Salad spinner or colander
  • 500 g flank steak
  • 2 leaves bay
  • 1 sprig thyme
  • 1 clove garlic
  • 1 romaine (finely sliced)
  • ½ onion (finely diced)
  • 3 scallions (sliced)
  • 2 tomatoes (cubed)
  • 1 avocado, cubed (I only had ½, but it was lacking)
  • 5 radishes, sliced (I had bought them, but someone took them from the fridge before I did, so we hadn't any, and I skipped them)
  • Dry oregano
  • Salt and pepper (to season)
  • Olive oil
  • White wine vinegar
  • 1 Lime (juice) (I used Yuzu and worked marvelously)
  • Corn tostadas
  1. Sear the meat and cook it with the garlic, bay leaves, and thyme. It took 25 minutes in the pressure cooker.

  2. Whenever ready, let it cool down and shred it.
  3. In a salad bowl add the lettuce previously washed, rinsed and sliced, the onion, spring onions, tomato, shredded flank steak, radishes, and avocado.

  4. Separately, in a small bowl, prepare your vinaigrette with the olive oil, vinegar, lime juice, and oregano. Don’t forget to season with salt and pepper. Try it, and make the necessary adjustments.
  5. Add your vinaigrette to the salad and mix the lot.
  6. Serve with corn tostadas.
Salad
Mexican
lockdown2020, Salad, salpicón, stay home
es_MXSpanish