Rio&Learn - Riolive! Activities.

Rio&Learn - Riolive! Activities.

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 – Venezoela

Aprendendo a cozinhar com uma chef brasileira

Na última sexta-feira encontramos com a chef Simone para uma aula conjunta sobre peculiaridades e vocabulários da cozinha brasileira. Aprendemos a escolher melhor uma fruta madura e quando vegetais estão frescos.

Ela também nos ensinou sobre instrumentos da cozinha inclusive uma panela especial de Portugal que é usada na cozinha brasileira também.

Após isso alguns estudantes foram para casa e alguns ficaram para a aula aprofundada de gastronomia.

Descobrindo os mistérios de uma lendária Caipirinha.

Logo mais a chef Simone nos ensinou uma versão gourmet do famoso drink brasileiro que usa sementes de maracujá para equilibrar a doçura e o pico de açúcar causado pelo drink. Ajuda a aliviar a pressão arterial e a pessoa se sentir mais resfrescada após o beber. Decorado com folhas de hortelã se tornou algo muito peculiar.

Rio&Learn ! Learning how to cook with a Brazilian chef

Após isso aprendemos o segredo de resetar o paladar com frutas tropicais como o Caju que é único no mundo.

Por fim o prato principal conhecido como moqueca. A chef nos ensinou a maneira correta de cozinhar para obter um ponto macio e suculento do linguado, uma variedade de peixe brasileiro que tornou a moqueca mais especial.

See some of our last Brazilian Cooking class:
January 2018

July 2017
February 2017
August 2016
 June 2016

May 2016
November 2015
September 2015

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