Recovering from the Political Runs...

Finally... It's over. No more ads, no more signs, no more guessing... The election is finally over.

This election was a tumultuous one... neighbor against neighbor; husband against wife and co-worker against co-worker. It's amazing after everything is said and done, the Earth still turns and it is business as usual. My primary hope for the next four years is that people can put aside their differences and do what it is best for the country as a whole.

All hopeful thoughts aside, I would like to say that I am extremely proud of my home State, Maine, for allowing for equality to prevail and accepting gay marriage into its constitution. As a heterosexual, married person who has never really quite fully understood the connection between love and marriage, I would never want to stand in the way of someone else who wanted to make that commitment and make it legal. I am optimistic that Maine will continue to be progressive and hopefully shed some of the stereotypes that it has had cast upon it.

Now, on to the kitchen. After going to the polls, we came back home and even though I really wanted risotto, it was late and I didn't really have 45 minutes to make it... not to mention I was out of rice. However, I did have couscous, which is a small "grain" toasted pasta and decided to use that instead with asparagus and poached eggs.

Couscous "Risotto" with Asparagus and Poached eggs

6c Chicken Broth

Pinch of saffron

1c Mushrooms (Baby Bella or Shitake)

1/4c EVOO

2 cloves of garlic (or one Elephant clove)

1c leaks, shallots or white onion, minced

1 16oz package of large grain couscous

1/2c white wine

4TB Butter

1 bunch asparagus

1TB Vinegar

6 eggs

1. Bring broth to a boil and reduce to medium high, then add saffron and mushrooms.
2. Heat EVOO over medium heat then add garlic and leaks (or alternative) and continue to cook until translucent.
3. Add couscous and stir until coated. Continue to cook until starting to turn brown.
4. Add wine and stir around to stop couscous from sticking. Continue to cook until evaporated. 
5. Add broth by the ladle-full, stir frequently and continue to cook until broth has evaporated--at which point, add more. Continue to do this until pasta has cooked, starts to break down and appear as if it has started to create it owns sauce. 
6. While couscous is cooking, bring a pot of water to a boil then add asparagus and vinegar. Cook for 5-7 minutes until tender then remove from water and add to an ice bath to stop cooking (reserve water for eggs). Chop then add to couscous in the last few minutes that it is cooking. 
7. Stir in butter and remove from heat to let sit.
8. Poach eggs by returning asparagus water to a boil then reduce to medium high. Break eggs one at a time into a bowl and slowly lower into water. I find that a large stock pot can comfortably hold 4 eggs. Continue to cook until eggs are slightly jiggly when picked up with a slotted spoon (about 5 minutes). You want the whites to be cooked but the yolks to be runny. 
9. Plate by putting risotto down first then top with freshly poached eggs. Serve with salad and crusty bread. 

You can also stir in about 1/2c of Parmesan cheese. I didn't because my husband can't do dairy. However, I found that this meal was the perfect balance of comfort food and decadence. Just what I needed after months of negative, political torment. :-)

Sorry these pictures aren't that good. It was so good that I forgot to snap a good shot.