The tv version of a movie can be quite different from the original.
As kids, we loved Rodney Dangerfield movies. Friday and Saturday nights during the winters in Michigan were spent eating homemade popcorn under blankets with “Dinner and a Movie” on the television. One of our favorite movies (which somehow was normally on at least one per month) was Caddy Shack, the comedy where the caddy comes from behind and wins it all (and the girl) on the golf course.
So, when the DVD of Caddy Shack was on sale shortly before my youngest brother’s 8th birthday, my parents thought it was a perfect gift.
I should take this moment to state that no one in my family had ever seen anything other than the tv-sanitized version of Caddy Shack.
Therefore, it was a bit of a shock when we started watching the tv version. To start, the made-for-tv version with all of the commercials is about the same length as the full-length DVD version. That’s because Caddy Shack has about that much nudity and other things that must be cut from the tv version.
For some reason, we made it through the entire movie as a family. I think my mother nearly had a heart attack when she realized what she had bought her 8 year old son.
My 8 and 12 year old brothers, though, were absolutely delighted.
Adult Flavors Asparagus and Goat Cheese Risotto
- 4 c low sodium chicken or vegetable broth
- 2 tbsp olive oil
- 1 onion, finely diced
- 4 garlic cloves, minced
- 1 c arborio rice
- 1 c white wine (I use a pinot grigio in the $8 range)
- 1 lb asparagus, diced into small pieces
- 4 oz goat cheese, softened (just leave it out on the counter while you make the risotto)
- Bring broth to a boil, then reduce to simmer.
- Saute onion and garlic in olive oil in a large saucepan over medium-low to medium heat until onion is translucent (about 3-5 minutes)
- Add dry rice and saute for 2 minutes, stirring constantly.
- Add 1 c wine and stir until absorbed.
- Once the rice has absorbed the wine, start adding the broth, two ladles at a time. Your goal is to have this at a simmer. Stir frequently (but not constantly) until absorbed. Add more broth. This does take a while (you’re looking at about 20-30 minutes of active cooking from start to finish).
- When you’ve added half the broth, stir in the asparagus pieces (this will help them stay green)
- Continue adding the broth at 2 ladles at a time until all the broth has been added. Cook, stirring almost constantly, until the risotto reaches your desired consistency.
- Turn the heat to as low as possible, then stir in the goat cheese. Remove from heat.
- Salt and pepper to taste and serve.