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April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Celebrated chef Mario Batali on how high-maintenance asparagus risotto need not be

By Mario Batali





JewishWorldReview.com | Q: What's your favorite risotto flavor?


A: My vegetable of choice depends entirely on what's in season and at the height of its flavor. At the beginning of spring, that often means asparagus, known as a sign of spring since the time of Imperial Rome.


Risotto is not the high-maintenance dish it's made out to be. The anxiety surrounding the cult of risotto originates from one of the most common errors of a household cook: his inability to let things sit. Heat transfer is very simple and does not require much shaking or mixing. Simply stir and walk away. If you stir risotto six times during the 25-minute cook time, you're in the clear.


Risotto is one of few dishes for which I'm a big fan of butter. I start with equal parts butter and olive oil. Introduce the dry rice to the warm lipids, allow the grains to become translucent, then opaque, and then start to add your liquid. Add a little acidity in the form of white wine, cook it out, and then feed water or broth at regular intervals. The slow introduction of the liquid will give the finished dish its al dente quality.


We add the flavor at the very last second to preserve the bright green of the vegetable. I use asparagus in two forms: raw and as a puree.


The most important part of the cooking process is the manticare, the "beating in." Once it's almost done and off the heat, add the cheese and the butter.



WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

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ASPARAGUS RISOTTO

Serves: 3-4



  • 1 pound asparagus, peeled, trimmed and cut into one-inch-long pieces, tips reserved

  • 5 to 6 cups vegetable stock

  • 2 tablespoons extra virgin olive oil

  • 3 tablespoons unsalted butter

  • 1/3 medium red onion, diced

  • 1 1/2 cups Arborio rice, or carnaroli if you can find it

  • 1/2 cup dry white wine

  • Salt to taste

  • 1/2 cup grated Parmigiano-Reggiano


Bring a pot of water to a boil. Add half the asparagus stalks and cook until soft, about 5 minutes. Rinse quickly under cold water. Put cooked asparagus in a blender or food processor and add just enough water to allow machine to puree until smooth. Set aside.

Heat the stock in a medium saucepan over low heat. Put oil and 1 tablespoon butter in a large, deep nonstick skillet over medium heat. When it is hot, add onion, stirring occasionally until soft but not yet brown, 3 to 5 minutes.

Add rice and cook, stirring occasionally, until it is glossy, about 2 to 3 minutes. Add white wine, stir, and let liquid bubble away. Add a large pinch of salt. Add warmed stock, 1/2 cup or so at a time, stirring occasionally. Each time stock has just about evaporated, add more.

After about 15 minutes, add remaining asparagus pieces and tips, continuing to add stock when necessary. In 5 minutes, begin tasting rice. You want it to be tender but with a bit of crunch; it could take as long as 25 minutes total to reach this stage. When it does, stir in 1/2 cup asparagus purée. Remove skillet from heat, add remaining butter and stir briskly. Add Parmesan and stir briskly, then taste and adjust seasoning. Risotto should be slightly soupy. Serve immediately.

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(Mario Batali is the owner of Babbo, Lupa, Otto and other renowned restaurants. His latest book is "Molto Batali," published by Ecco.)






© 2012, MARIO BATALI. Distributed by Tribune Media Services Inc.

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