Text 26827, 126 rader
Skriven 2009-08-01 07:18:00 av MICHAEL LOO (1:123/140)
Ärende: Logan Airport 955
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This was originally going to Shenk, but as she's not
showing up (stood up again!), the point is moot.
But for future reference for her and any of you who
come to realize that it may well be cheaper to have
the airlines pay for gas rather than you:

Logan has the reputation for being one of the uglier
airports in terms of inconvenience and delays and lack
of facilities, but it does have its strong suits.

1. Public trans, if your flight doesn't get in at
midnight. The Silver Line and Blue Line are very
convenient; the 459 bus to Salem even better, for
me, except that it stops at 7 pm.

2. Though transfers between airlines are a pain,
transfers within one airline are very easy. American
to American Eagle used to be tough, but they were
supposed to open an airside passageway between the two.
I presume they did.

 > Gotcha. I guess DL no longer flies right to Norfolk from Boston.
 > If we can't get someone to take you to the airport, we'll call
 > the cab company at 3 for a 5 or 5:30 pickup.
 CS> Ok!  I was thinking 4:30 pickup seemed right.  That gives us just a
 CS> little time to see the sights of the local airport to you.  We;d get
 CS> there about 5, be checked in by 6 (or earlier) and just wander about. 
 CS> Gives a bit of wander leeway too if the taxi is late.  Dunno how timely
 CS> yours are.  Ours are more like, 'be there when we get there'.

3. The taxicabs are seldom late, and anyhow I'd bet someone
at the picnic would have offered a ride.

4. Not much to see in the airport. It's like any other airport,
only less exciting (fewer opps to spend money) than the new ones.

 > Delta is in the first terminal you come to, Terminal A.
 > Should take no more than 30 for checkin line and no more
 > than 20 for security.
 CS> No bags to check.  Etickets.  Security line only right?
 
5. Security takes 20 or less even at peak times. The TSA used to
have a handy guide to security line length by airport and time,
but around the beginning of the year took down the page for
revision. Still down. If they'd taken some of the idlers at the
checkpoints and set them to work writing random code, they
should have had something ready by now, a la monkeys writing
Shakespeare.

6. E-tickets and no bags to check means zero for checkin line.

Bermuda roast game hen
cat: airline, main, Bermuda
servings: 6

6 game hens, 1 lb ea
2 chicken breasts, 6 oz ea
- [? only one used in recipe]
6 oz chourico, 1/2" dice
1 onion, chopped fine
1 oz butter
2 ts soft herbs, minced
4 oz heavy cream
seasoned olive oil [not in original ingredient list]
1 lb pumpkin
1 lb potatoes
4 oz mascarpone
3 Earl Grey tea bags
1 lb cherry tomatoes [no use in recipe]
- lightly steamed vegetables
- zucchini, carrots, yellow squash
- [not in original ingredient list but in recipe]
1 pt chicken stock
6 rosemary sprigs
s, p

Island herb basted, roasted double breast of
game hen, chourico mosaic and garden pearls,
Earl Grey scented jus

Game hen: Remove the legs from the birds. Bone the breasts
starting under the wing, making sure to keep both breasts
attached. Place the breasts skin side down and season.
Refrigerate.

In a heavy saute pan, wilt onion in butter. Add sausage
and cook 2 min. Off heat, stir in herbs. Chill.

Chop unused hen bits; add to the stock and reduce slowly.

Blend one chicken breast with the heavy cream; season.
This mousse should be stiff but pliable. Mix with the
chilled sausage mixture.

Divide the sausage mixture, spooning onto the center of
the double breasts. Fold over to resemble the breast of
a natural bird. Brush with oil and roast 20 min at 400F.

Mascarpone pumpkin mashers: Boil potatoes and pumpkin
separately. Drain and dry a few minutes on stovetop.
Combine in a mixing bowl and whisk until smooth. Season;
add the mascarpone. Beat to a piping consistency.

Garden pearls: using a small melon scoop, scoop out
vegetable pearls, 10-14 per serving. Roll in seasoned
oil and add to roasting pan 5 min before hens are done.

Earl Grey infused wild rosemary jus: Allow stock to reduce
to a saucelike consistency. Off heat, add the tea bags
[and rosemary, not in original]. Steep to desired strength.
Strain and heat through.

Presentation: Pipe the mashers onto plates, finishing low
in a 2 o'clock to 8 o'clock position. Cut each double breast
across into 4 pieces. Position the wing end on the highest
portion of the mashers and continue down with the other
slices. Pour the sauce around and scatter the pearls.

Lean a sprig of rosemary against highest part of hen and serve.

Thomas Frost, Harley's
Destination Bermuda magazine 2008/2009

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