Friday, 04 April 2008

• So there is a minor snag in my July vacation plans now with the bankruptcy of our airline. All our accommodations and our transportation are booked, but exactly how we're getting there is in the air.

  It isn't a terrible setback as there are still many airlines flying to Hawaii and we only need to pick another. Other logistical things are a nuisance though. Did you know that if you want to fly out of the Bay Area to Hawaii you'll most likely have to change planes in either LA, Vegas, Salt Lake City, Seattle, etc.? We may as well just have a brief holiday in the Bay Area and then come back down here to fly out.

  Eh, que sera sera. We'll figure it out though I do feel bad for the bride since she now has this to worry about if she told more of the wedding guests to book that airline.

  ---

  Awesome Asparagus Risotto.

  1 pound of asparagus tips
  4 strips of bacon
  ½ cup of chopped shallots
  1 cup of Arborio rice (or any other rice used in risottos)
  ½ cup white wine or white vermouth
  4 cups of broth or stock (veggie, chicken, beef, etc…I used frozen stock I made from my delicious thanksgiving turkey)
  1 tsp garlic powder
  ½ cup shredded or grated parmesan/parmigiano
  salt and pepper to taste
  handful of chopped parsley
  
  Wash asparagus and cut into 1"-2" sections and discard tough ends of the stalk. Blanch in boiling water for 2 minutes and then scoop out with a slotted spoon and dunk into an ice bath (to keep it green).

  Heat broth and keep it simmering

  Heat pan to med high and cook bacon, rendering out fat. Remove bacon and set aside.

  Add shallots to pan and cook till begin to turn translucent.  You can turn the heat down to med.

  Add rice to pan and toss to coat rice with bacon grease.

  Add wine/vermouth to pan cook with rice. Stir occasionally or shake pan to make sure rice doesn't stick.

  When wine is absorbed begin adding broth, ½ cup at a time to pan. After you add each half cup of broth wait till rice has absorbed it before adding next cup of broth. Keep on with stirring or agitating pan every now and then.

  Add garlic powder with last half cup of broth and cook a little more till rice is just  al dente and tender (but not mushy, then you've overcooked it).

  While waiting for rice to cook you can chop the bacon (and the parsley if it isn't already chopped) and drain ice water from the cooked asparagus

  Remove pan from heat. Stir in cheese, bacon and parsley. Fold in asparagus and enjoy. Best eaten while hot.

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