No more Christmas – Fried rice with quail eggs over bok choy leaves

Fried rice with quail eggs, rib eye and bok choy

I’m back from the holidays! I know I left without any warning, but I figured everyone would be eating so much anyway that the internet could do without one more food blogger for a month. I’ve been cooking like crazy though, and since I didn’t actually have a proper holiday, I had quite a bit of time on my hands to think up new things to simmer, bake, reduce, fry and chop. I’ll start today with a not-very-holidayesque recipe, but still quite delicious and apt for all those who are sick of having leftovers, as is my case. This mainly because in my house we have a yet to be diagnosed kitchen disorder which prevents us from cooking anything in small, appropriate amounts, leaving us with enough to go around for a week. And so our Christmas turkeys (in Mexican tradition we have turkey for Christmas dinner) become staple diet until sometime in January. Not that I’m complaining, it’s only once a year, and hey, I got to make my own turkey this year (and it was scary. I never thought weight mattered, but when you’re facing a naked empty 23 pound animal all sorts of things can go wrong) which turned out delicious, if I do say so myself.
Enough Christmas rambling, I intended to write a post sans the holiday references, but failed. So I’ll get on to today’s recipe: Fried rice with rib-eye and quail eggs over bok choy leaves. No need for further description, it is every bit as delicious as it sounds. Read more for the recipe. (And make it even though it takes quite a bit of chopping! its worth it!)

Carrots, bok choy, mushrooms, garlicBoiling the rice

Carrot brunoiseZucchini brunoise

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Love in a bowl – Serrano Parmesano Risotto

Serrano - Parmesano Risotto with avocado

Remember that time when you ate risotto for lunch and dinner and next day lunch? No? You’ve never done such a piggy-like thing before? Hmm. Weird. Maybe that’s because you haven’t made risotto with a nice and old, freshly grated Parmesan cheese, jamon serrano, tons of butter, and avocado. This kind is the second best risotto I’ve ever tried (it was here), the first one being a Black risotto with calamari, which you can enjoy right here in Mexico City, but which I’m not adventurous enough to try and make myself yet. (How do you go about using squid ink? Where do you even buy it?) For this recipe though, I did feel bold enough to try it with a recipe I made up myself, using good ingredients as the secret for good results. I chose jamon serrano, which one could say is the spanish version of prosciutto, but which tastes quite different. And then I did something (if you’re squeamish/vegan/a health nut , I would suggest you stop reading) quite naughty; I toasted the rice in those white slices of fat. I know. I’m terrible. But you can really justify it to other people once you present them with a hot bowl and a spoon. They won’t be complaining once they the get tiny bits of golden, delicious, cheese covered goodness. Read more for the recipe!

Grated parmesan cheese Continue reading