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1 pound asparagus, trimmed, cut into 2-inch lengths
4 cups low salt chicken broth
1/4 cup Cognac or brandy
1 ounce dried porcini mushrooms, reconstituted in 1 1/2 cups hot water
3 tablespoons butter
3 tablespoons olive oil
2 shallots, chopped
1/2 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
1 cup arborio rice
1/2 cup dry white wine.
1/2 cup freshly grated Parmesan cheese (about 2 ounces)
1/4 teaspoon chopped fresh thyme
Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.
Bring chicken broth to simmer in medium saucepan. Reduce heat to low; Add Cognac and 1 cup porcini soaking liquid; cover and keep broth hot.
Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes. Add rice and stir to coat. Add wine and porcini and simmer until liquid is absorbed, stirring frequently, about 5 minutes. Increase heat to medium-high. Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently. Add remaining hot vegetable broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes.
Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat. Stir in Parmesan cheese and chopped fresh thyme. Serve warm.
6 First-Course or 4 Main-Course Servings
Below is the recipe for Bulgogi (thinly sliced meat) and Kalbi (short ribs):
2 lbs meat (you can increase this to 3 lbs) 4 cloves garlic, mashed 4 Tbs sugar (you can add a bit more if you want it sweeter) 4 green onions, chopped (again, you can add a few more) 1 Tbs sesame oil (you don't have to put this in, or you can decrease it) 1 Tbs roasted sesame seeds 1/2 C soy sauce Pepper to taste (a few shakes)
I usually mix all the ingredients, then add the meat to marinate. Marinate for 1-2 hours. You can broil the kalbi (the shortribs) for about 10-15 minutes. It also tastes great on the barbecue. The bulgogi meat can be cooked on very high heat. Put about a tablespoon of sesame seed oil in the skillet, let it heat up (high or med high) and then throw in the meat. Keep the meat moving in the pan (like you are stir frying it). If you don't like the taste of sesame that much, use regular oil. You really should use something because the meet is so thin that it usually ends up sticking to non-stick pans if you don't use some kind of oil. I wouldn't try cooking the bulgogi meat on the barbecue. It's usually too thin for that even with a special grill.
Note: to grill this use either an electric griddle or a table top barbecue set found at Korean markets (very affordable), and the meat as well can be purchased already thinly sliced, which cuts down on the preparation time.
ok, not a guardia, but as close as it gets !
Make at least a week before serving to let it mellow. (I have reduced the amount of whiskey and rum because it was too strong for most people to enjoy.)
12 egg yolks
12 egg whites
1 1/2 cups sugar
1/4 teaspoon salt
1 qt. heavy cream beaten
1 quart milk
3/4 quart, or less, bourbon whiskey
1 cup, or less, rum
Beat egg yolks with 1 c. sugar and salt until very light. Beat whites until stiff and beat in 1/2 cu. sugar. Combine and beat until thoroughly blended. Beat in cream, then milk. Stir in whiskey. Beat well. Add rum. store in cool cellar. Serves 30. Can sprinkle with nutmeg when serving.