Enjoy some delicious recipes!

Program #710

Alyn Abrams

Citrus & Rosemary Marinated Asparagus Risotto

1 Cup Arborio Rice
1 Bunch Asparagus
4 Tbl. Rosemary
1 Tbl. Thyme
3-4 Cloves Garlic
5+ Cups Chicken Stock
1 Cup White Wine
¼ Cup White Wine Vinegar
1 Lime
1 Orange
2 Tbl. Parmesan
2 Tbl. Butter
Salt & Pepper

Zest both the lime and orange and mince half of the rosemary. In a small mixing bowl add juice from the lime and orange, vinegar, salt and pepper, zest, rosemary and asparagus. Let this marinate for at least 30 minutes. In a large sauce pan or small stock pot, add the butter, garlic, and add the rice to the pan and coat with the oil. Deglaze pan with the white wine. Add the remaining rosemary and thyme and start adding chicken stock. Start with enough to cover the rice and let that reduce, then add more chicken stock, cooking down until the risotto is close to done. At about 15 minutes in, add the asparagus. As the risotto finishes it should be al dente and creamy. Stir in the parmesan and serve.

Basil Marinated Tomatoes & Penne Pasta

8 Roma or Vine Ripened Tomatoes
1 Cup BR Kohn White Balsamic or Chardonnay vinegar
1 oz. Basil
¼ Cup Grapeseed Oil
4 Cloves Garlic
Penne Pasta
½ Lb. Apple Wood Smoked Bacon

Pre cook the pasta and cool. In a small mixing bowl add the vinegar. Dice the tomatoes and add them to the bowl. Thin slice the basil and toss with the tomatoes and vinegar. Add a little salt and pepper and set aside for 2-3 hours, tossing periodically to keep all the tomatoes mixed with the vinegar. In a large sauté pan, add diced bacon and render the fat. Remove the bacon and dice. Set aside for later. Remove all the bacon fat except for 1 Tablespoon. Add the minced garlic to the pan and roast for a couple of minutes. Add tomatoes, grape seed oil and cook over high heat for 2-3 minutes. Taste for salt and pepper. Add ¾ of the diced bacon back to the pan and toss with the pasta. Garnish with the remaining diced bacon.

Dear Viewer,

Thank you for watching and requesting the recipes. It is always a pleasure to cook and teach people how to cook. In life, the opportunity to help people isn’t always seen or even given but as a teacher I have been blessed in this category. I have also been given the opportunity to help in a greater sense. The Leukemia & Lymphoma Society has given me a chance to help those diagnosed with blood cancer and their families by being involved in their Man & Woman of the Year Campaign. On the local level we are having a chili cook off, an auction, and cooking classes associated with the Super-Foods (those that help fight off cancer). I wouldn't be doing everything I could to help fight the number one cancer killer of children if I didn't ask for your support in this battle. Please take a look at the website links below to see exactly what the LLS does, and if you are able, please make a donation at the second link. If you do not have access to the internet, then you can make checks payable to The Leukemia & Lymphoma Society and send them to the following address. Donations are tax deductible and greatly appreciated by myself and those in need. Thank you and god bless.

Att: Chef Alyn Abrams

6 Kestrel Ct.
Greenville SC, 29687
Keep Cooking,
Alyn Abrams
Cooking School Director
Foxfire Gallery & Kitchen Shops
Check out my Fundraiser for The Leukemia & Lymphoma Society
http://scar.mwoy.llsevent.org/alynabrams
http://www.facebook.com/#!/pages/Greenville-SC/Can-Social-Networking-Cure-Cancer/395077376022?ref=ts
www.lls.org


Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!
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