Rio&Learn - Riolive! Activities.

Aprendiendo a cocinar con una chef Brasileña.

We had a great experience learning from and spending time with Simone. All the ingredients were fresh and ready for cooking before we arrived. Simone is extremely kind, knowledgeable, and entertaining. She gave us a warm welcome where she explained the historical roots of Brazilian cuisine and taught us some vocab. She has a beautiful exposed kitchen, very clean, very organized.

The food and the instruction were on point. I travel a lot in search of differentiated culinary experiences, and this definitely stood out within Rio. We started with fresh white cheese with spicy guayabada (aka ‘Rome e Julietta’, a perfect match indeed) then she taught us how to make lime & maracuja caipirinhas (not a huge drinker but these were great). The next appetizer we learned to make were spiced sausages flabee’d in cachaca with a lime-based spicy pepper sauce – simple yet delicious. The plat de resistance was moqueca with garlic rice and banana farofa. Moqueca is a traditional broiled fish dish with onions and peppers. At first I wasn’t terrible excited about the moqueca – broiled fish tends to dry up and release a strong fishy taste – but this dish was exceptional the fish was savory and juicy to the point of melting in the mouth. The banana farofa worked really well with the fish, and the garlic rice tasted great, it held together nicely (think – halfway between sticky rice and loose rice) and had a satisfying bite to it.

We finished with some peanut-based sweets and some casual conversation with Simone who continued to share her experiences and wisdom after the class was done. Great time. She also shared with me a list of her favorite restaurants in the city and a bag of spices we used in the recipe. A must if you’re a foodie who likes to cook in Rio.

JM Goguikian – Venezuela

Aprendiendo a Cocinar con una Chef Brasileña

El pasado viernes tuvimos una experiencia de masterchef aprendiendo a cocinar con una chef brasileña, con la Chef Simone, secretos de la cocina brasileña y cosas simples de como escoger una buena o mala fruta y como saber si un vegetal es bueno o malo.

Conocimos algunos instrumentos de cocina especiales como la caçarola de Portugal.

Después de eso algunos estudiantes fueron para casa y entonces empezó la clase de cocina brasileña.

Descubriendo los misterios de una Caipirinha legendaria.

Entonces la Chef Simone nos llevó a una versión suave de la Caipirinha que incluía algunas semillas de Maracuyá que se reuniAn con el alcohol y el azúcar sin que provoque una presión alta. Muy interesante y también muy refrescante.

Aprendiendo a cocinar.

También experimentamos una explosión de sabores tropicales con frutas como la carambola y el cajú que la chef nos dijo podía usarse para limpiar el sabor que tienes en la boca cuando estás haciendo una experiencia gastronómica con varios alimentos diferentes.

Y por último la moqueca. La diferencia en los detalles ha demostrado ser esencial y todo el menú fue completamente equilibrado y una verdadera experiencia gourmet hecha con productos comunes de Brasil. Fue un dia para recordar en nuestros corazones y principalmente en nuestros estómagos.

Algunos de nuestras últimos talleres de cocina brasileña:
January 2018

July 2017
February 2017
August 2016
 June 2016

May 2016
November 2015
September 2015

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