For today's dinner, we had two delicious things. One more as a snack, an attempt to experiment with a recipe, and the second one as the main dish.
The experimental part of this "Bola" was actually the dough, done my wife's way... and it turned out to be super fluffy and cheesy enough to cause drooling in anyone. This one is the perfect snack for us to take on trips (it does not need to be refrigerated for a long time and keeps its great taste), and since we were experimenting for next weekend's "touch the grass", I can say this recipe got "Approved".
Then, for the main dish, you have the Holy Grail of one of my MANY best-loved comfort foods within Portugal's signature cuisine. The lovely duck rice dish... But! This time, my wife followed a recipe where we season the duck with white and red wine (hence the reddish colour of the rice), although this is the first time we did it with New Zealand wine! There were some details to balance, but overall, I like this version way more than the one without the wine's additions.
After all this, I can say we had a 9/10 dinner with lots of memory flashbacks and a decent amount of pride in my wife for achieving this. My job in all this? Mostly feedback, tasting capacity, seasoning balance, and looks critique, hence why I am sharing it here!
I sometimes help with cooking, but today I was working, so she did all of it. Hence why I had to record this. She does NOT know, but she would not find it weird for me to give her credit for this.
That's it, folks! Short post, lots of saliva involved, and happy feelings after eating this small feast. 😉
