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Showing posts from August, 2008

Asparagus Risotto

* 1 pound asparagus
* 4 Tablespoons butter (reserve 1 Tablespoon)
* 1/2 cup chopped shallots
* 1 cup arborio rice
* 1/2 cup white wine (use a dry wine you would like to drink, please!)
* 4 cups chicken or vegetable stock
* 3/4 cup freshly grated Parmesan cheese
* Salt and pepper

* Prepare the asparagus by breaking off the last inch of the spear, this is to get rid of the tough parts. Cut into 1 inch pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 4 minutes. Remove the asparagus pieces and place into ice water. This will stop the cooking process and keep it's beautiful green color. Drain and set aside.

* Bring the stock to a simmer in a saucepan. Keep the stock simmering as you use it.

* In a 4 quart saucepan, heat 3 Tablespoons butter on medium heat. Add the shallots and cook for a few minutes until tender. Add the rice and cook for 2 minutes more, stirring until well coated.

* Add the wine. Stir, allowing the rice to ab…

Savory Mint Lamb (or PORK!) Chops

1/4 cup olive oil
1/4 cup chopped fresh mint
4 large garlic cloves, minced
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
Lamb Loin Chops or Center Cut Pork Chops
Fresh mint sprigs

Place olive oil, chopped fresh mint, minced garlic, salt, cumin, coriander, cayenne pepper, and black pepper in small bowl; mix well. Spread herb mixture over both sides of chops. Let stand 20 minutes. Grill or broil chops to desired taste.