Asparagus and Lemon Risotto
The risotto was a riff on Andrew Carmellini's recipe with the addition of some grilled ramps. The technique with this risotto is to add half of the stock (poaching the asparagus stems in the stock as well, then removing), and utilizing pureed asparagus stems (saving the tips for garnish) at the beginning. Let it cook for 7-8 minutes, add the second half of the liquid and cook for another 7 minutes, and finish with nooch, lemon, salt and pepper. Really, really simple and the results were fantastic.
Have I mentioned lately that I'm a lucky, lucky man? Because I am.
The tiramisu cake was soaked with coffee, cut into squares, layered with whipped soy cream (soyatoo), with added powdered soy milk (as a stabilizer), vanilla extract and powdered sugar. Dusted with cocoa powder. Heaven.