Thai Red Curry

This is probably my favorite thing to make (and eat), and I make it more regularly than anything else. It's taken this long to get it on the interweb because I never seem to get a good photo of it. At this point, I surrender. I'll post some photos now, and maybe update at a later time if I ever do capture it appropriately. So, for now, here it is - the legendary Thai red curry!

1 onion (chopped)
2 cloves garlic (minced)
Olive oil
1 can (14 ounces) coconut milk
2 Tablespoons Thai red curry paste
1 teaspoon fish sauce
Chili paste (or chili oil)
1 Tablespoon sugar
1 teaspoon fresh ground ginger
1 lime
4 chicken breasts (cut into bite size pieces)
Vegetables (cut into bite size pieces)
Rice
Basil

What makes this recipe so awesome is that it's very flexible. All of the ingredients for the sauce are really to taste, so proportions are not set in stone. Different curry pastes can be very different (especially in the hotness-factor), so add slowly and taste your way to the best flavor. I usually use chicken, but any meat/seafood/tofu would work. Also, all sorts of vegetables are good in this dish. Some of my favorites are broccoli, cauliflower, romanesco, red peppers, string beans, water chestnuts, bamboo shoots, mushrooms. Whatever you can find. Get creative!


Okay. Start by sauteing the onions and garlic in olive oil in a wok until translucent. Add the coconut milk and let everything warm together. Slowly add the curry paste until you reach a flavor that you like. Next add fish sauce, stir everything together and let it simmer for a few moments. Add chicken and let everything simmer over medium heat for 10 minutes. Stir dish and let simmer another 10 minutes. Add sugar and chili paste to sauce until desired flavor is achieved. Next add vegetables. Let everything simmer together until vegetables are cooked. The longer everything simmers, the thicker the sauce will get. If the sauce gets too thick, add some more water. Keep in mind that the vegetables will release a lot of water once they start cooking, so wait to add any water until after veggies have been added.
A few minutes before finishing, grate some fresh ginger into the wok. Stir to incorporate. Immediately before serving squeeze lime juice over curry and tear some fresh basil on top. Serve over rice. And there you have it!

Chorizo con Huevos

A friend recently came to visit from Spain and she brought with her some Spanish culinary treats, including some chorizo sausages! Chorizo is a pork sausage seasoned with Spanish paprika and salt. They are incredibly rich, filling, and flavorful. Here's my take on the classic Spanish dish of chorizo with eggs.

3 chorizo sausages (sliced)
1 large onion (chopped)
4 eggs
Salt
Pepper
Rice
Grana cheese


Saute the onions in a very small amount of oil. Add the sausages and saute until cooked through. Beat the eggs in a bowl with a small amount of water, salt, and pepper. Add the egg mixture to the pan. Mix everything together and cook until the eggs are done.

Serve on top of rice and top with grated grana cheese, salt, and pepper. ¡Olé!

Rice Pudding

As a child, rice pudding was a special treat that I'd get on trips to the diner with whipped cream, cinnamon, and sometimes even vanilla ice cream. I never got over this creamy, luscious confection, but it remained a memory of youth rather than a present pleasure. And then, a few nights ago I had a craving for something sweet but had no money to go out and buy anything. Upon inspection of my meager kitchen supplies, I discovered that there was one thing I could make with only ingredients I already had. And it turned out to be the perfect dessert.

2 1/2 cups milk
1 cup water
1/2 cup rice
1/8 teaspoon salt
1 egg
1/4 cup brown sugar
1/3 cup white sugar
1 tablespoon butter
1 teaspoon vanilla extract
Cinnamon

Start by combining rice, milk, water, and salt in a saucepan. Set over high heat and bring to a boil, stirring occasionally. When liquid starts to boil, move saucepan to low heat, cover, and let cook for 20 minutes. Be sure to stir periodically so the rice doesn't stick to the bottom and burn. Add extra water as needed for consistency and rice tenderness.

In a separate bowl, beat an egg and mix in the brown and white sugar. When the rice mixture has reached the desired consistency, remove from heat. Add spoonfuls of the hot rice mixture to the egg mixture, stirring constantly until the egg mixture is hot. (This is an important step, if you add the cold egg directly to the hot rice, it may curdle on contact, so heat the egg mixture gradually and with constant beating.) Now add the hot egg/sugar/rice mixture back into the larger rice pan. Place back on low heat and stir for a few minutes. Add vanilla and butter and stir until melted.

Serve either hot or cold with cinnamon sprinkled on top.