It's been unseasonably hot these last few days. A nice sneak preview of the summer days we have to look forward to. We're almost down to single digits when referring to how many days left in this school year. I am counting them down the loudest, I think.
The close of each school year comes with a lot of joy and excitement for me and my babies. It's a new season of experiences to come once school year has been finished successfully and we all look forward to it gleefully.
Another summer to languish in. What's not to love?
The kids and I will be working on our Summer Bucket List this weekend. We've already bounced around a couple of ideas and I have secretly planned, earlier this year, several awesome adventures that should make it into the 'lasting memories' file as well.
Strawberry and raspberry picking, biking and hiking, sleeping in, vacations, backyard camping, water gun fights, homemade popsicles, day trips to new places, drive-in movies, staying up late.... Those are just some of the goodies that will surely make the list again this summer and keep us occupied and happy.
Lots of good food shall grace our plates as well this summer! Like this unctuous tapas plate that Mimi made. Tender filet medallions atop creamy asparagus risotto. Let me tell you, sharing will be difficult.
Enjoy!
Cares
Here's Mimi's recipe:
Filet Mignon and Asparagus Risotto Tapas
4 T butter, 3T to sauté onions/asparagus, 1T melted and added to filet mignon pan juices
4 T onion, finely chopped
4 T asparagus tips, chopped in 1/4" pieces
2 1/4 - 2/1/2 C chicken broth
1 C Arborio rice
1/3 C dry white wine
1/8 t saffron
1/2 C grated Parmesan cheese
salt and pepper to taste
2" to 2 1/2" biscuit cutter to make risotto rounds
2 six ounce filet mignon, seasoned and grilled to taste
To start, heat chicken broth in a medium sized saucepan and keep warm. In another large saucepan, sauté the onions and asparagus in the melted butter until the onions are transparent and the asparagus is almost tender. Add the rice and stir to coat. Pour in the wine and add the saffron. Stir until all the wine has been absorbed. Add a bit of chicken broth to just cover rice and stir constantly until it is absorbed. Continue this method until rice is creamy and moist, about 20 minutes. The rice should be al dente. Remove from heat, add grated Parmesan cheese and salt and pepper to taste. Stir to blend.
Spread warm risotto onto a plate, press into layer 1/2 to 3/4 inches thick. Cut into rounds with a 2" biscuit cutter and place finished rounds on tapas serving plate (3 or 4 to a plate). Keep warm.
Just before serving, slice the grilled filet and arrange on top of warm risotto. Add 1T melted butter to the remaining fillet juices and drizzle over each tapas plate. Sprinkle with parsley and enjoy immediately.
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