Text 13861, 85 rader
Skriven 2007-04-09 19:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: bird nest 342
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 BM> I went to the Boston Museum of Fine Arts a number of times as a child,
 BM> but I don't specifically remember a science museum, though I likely
 BM> went there, too. 

The Museum of Science opened in 1951, but I understand that
there was a natural history museum before that. In the interest
of privacy I won't ask about whether there's a chance you went
to it or not. But I believe the first place I encountered a
whale skeleton was either at the Museum of Comparative Zoology
in Cambridge or at the American Museum of Natural History in
New York.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Grilled Caesar Steak Salad [America]
 Categories: Grilling, Meats, Salads, Dressing, Typed
      Yield: 4 Servings

      2 tb Grated lemon zest
      2 tb Fresh lemon juice
      1 tb Red wine vinegar
      2 lg Cloves garlic; minced
    1/4 c  Olive oil
           Coarse salt to taste
           Fresh ground black pepper
           -to taste
  2 1/2 lb Flank steak (about)
      1 lg Head Romaine lettuce; tough
           -outer leaves removed; rinse
           -well and pat dry
      4 ea Slices French bread; cut 1"
           -thick on the diagonal
      2 tb Chopped flat leaf parsley
           -for garnish

MMMMM----------------------CAESAR DRESSING---------------------------
      2 tb White wine vinegar
    1/2 ts Grated lemon zest
      1 tb Fresh lemon juice
    1/2 ts Finely minced garlic
    1/2 ts Dijon mustard
      1 ea Hard-cooked egg; chopped
      1 tb Fine grated Parmesan cheese
           Coarse ground black pepper
           -to taste
    1/4 c  Olive oil

  Bread slices are great toasted on the grill and even better when
  lightly brushed with olive oil. They just need a minute or two per
  side.

  1. Combine lemon zest, lemon juice, vinegar, garlic, olive oil, salt
  and pepper and toss over the steak in a bowl. Refrigerate, covered,
  overnight.

  2. Gently tear the lettuce into medium-sized pieces and place in a
  serving bowl. Set aside.

  3. Remove steak from refrigerator thirty minutes before grilling.
  Shake off excess marinade. Grill the steak over high heat, three
  inches from the heat source, for five minutes per side for
  medium-rare meat. Let the steak rest for ten minutes, then slice
  thinly on the diagonal. Grill the French bread slices lightly on both
  sides.

  4. Toss the lettuce with the Caesar Dressing, adjusting seasonings if
  necessary, and divide evenly among four dinner plates. Place four
  slices of steak gently atop each salad, taking care not to bury it.
  Place a slice of grilled bread on each plate. Serve salt and pepper
  alongside. Sprinkle with parsley and serve immediately. Makes four
  servings.

  CAESAR DRESSING: Place all ingredients except the olive oil in a bowl
  and mix together well. Whisking constantly, slowly drizzle in the oil
  and continue whisking until the mixture has thickened slightly. Makes
  twelve tablespoons.

  Source: Sheila Lukins as published in Parade Magazine; typos by
  Dorothy Flatman 1998

MMMMM

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