Toast all dry spice in sauté pan, place in spice grinder and grind till smooth.
Coat ostrich filets with 2tb olive oil and season with spice mixture. Season with salt and sear ostrich in hot sauté pan using the other 2tb of olive oil. Cook to medium rare (about 4 minutes on each side). Allow two minutes to rest, slice against the grain into 5-7 pieces.
Heat pot over medium heat. Melt 2tb of butter in shallow saucepot.
Toast Arborio rice for two to three minutes. Reglaze with white wine. Reduce wine till it’s completely gone.
Add chicken stock, two cups at a time, wait until stock has totally absorbed before adding the next two cups. After last two cups of stock go into the pot, add cream cheese and continue to cook until mixture begins to thicken. Be sure you are stirring often with spatula to avoid sticking.
When mixture is thick, add tomatoes, asparagus, leeks, basil, tarragon, salt & pepper. If risotto seems too thickened, thin out with a little more stock. Cook for one to two minutes making sure not to break up the tomatoes. Finish with last tablespoons of butter. Serve when time to plate up.
Over medium-high heat, in large saucepot melt 2tb of butter. Add abalone and sauté for one minute. Next, add leeks, celery, and bay leaf and sauté for three minutes.
Deglaze with white wine, reduce by half then add water. Reduce over medium heat for one and a half hours. Strain into smaller saucepot and continue to reduce to ½ cup of liquid. Skim often to finish reduction.
Add cream and reduce fill thick and mount with the other 2tb of butter. Remove from heat and steep thyme, tarragon, and basil for two-three minutes. Strain again into small saucepot and add lemon juice, diced abalone, chives, and radish. Hold warm till time to serve.
Mix Chicory, chives, and chervil in small mixing bowl. In another mixing bowl, whisk together all ingredients. Drizzle small amount of vinaigrette with chicory and add a pinch of salt.
In the center of large square plate, place ¼ cup of risotto on plate. Lay sliced ostrich on top of risotto and spoon sauce around plate. Garnish top of risotto with chicory. Serve.
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The wall in living room is the main places of home decoration, and avoid putting the calendar and hand-painted reproductions of famous paintings on the wall . There is a direct relationship between the living room grade and decorations, some owners like to hang some oil painting which are produced from domestic. the reason is that no matter how painting class, in fact it is these inferior painting put your blood on fire. Pay attention to high-grade space region, almost no use the reproduction of oil painting. why such a situation happened? there are 2 factors in this aspect, one is the respect of copyright is on behalf of human nature, desecration other labor, steal others' results, will get despised from the other heart and it resulting in ***r stress feeling .the second is the copy works and the original version are differences, especially the processing . it is just the differences in this small reflects the difference between grade and arty. As an art enthusiast's saying, the high precision oil painting copying ,it is the meaning of ignorance. looking at these different things, it will make people vomiting. The other main source of inferior oil material is formaldehyde pollution. Theme wall decoration with full is preferred, but not full of crowded, not hanging all your love things on it. leaving some space, let thoughts fly, it will give people the effect of coming to the Museum. Decorative wall hanging line should be uniform color, otherwise brightly colored will destroyed the art aesthetic. we must resolutely denied the point of view which regard the art must be have a certain distance. dress up one of your own favorite space, also is dress up a living room atmosphere that everyone like, do not be fooled by the so-called art, art originates from life but not beyond the life, she always meet our demand for the soul.
» 15h ago