Text 32818, 118 rader
Skriven 2009-12-29 03:31:42 av Michael Loo (1:18/200)
     Kommentar till en text av Hap Newsom
Ärende: kaff kaff 591
=====================
 HN> Yes, I don't mind it when I expect
 HN> to find it in a dish, but it's sort of 
 HN> offputting when it comes as a surprise
 HN> in a dish that I don't expect to be 
 HN> nutmeggy.

I expect very few dishes to be nutmeggy, and there are
numerous opportunities for disappointment.

 -> Surprisingly, I didn't sleep much worse for the Coke. I
 -> think that the diuretic benefit of the caffeine sort of
 -> cancelled out the effects of the jitttteriness.
 HN> If that's your story, stick to it!(grin)

The problem being that with the extra fluid in the lungs,
I have had to change position every five minutes or so,
so having less fluid makes life easier, even with the
coffee nerves: it beats strangling on one's own juice.
 
 -> I finished off the regular Coke with about 3 oz of dark rum.
 HN> A good combination to be sure!

An enhancement to both.

Coffee-infused duck breast with French lentil salad
cat: celebrity, main
servings: 6

h - Coffee-infused duck breast
3 c hot coffee
6 cardamom pods, crushed
2 (2") cinnamon sticks
6 (6-oz) or 3 (14- to 16-oz) duck breasts
2 ts cardamom pods
3 (2") cinnamon sticks, broken into pieces
2 c espresso coffee beans
3/4 c Port
h - French lentil salad and assembly
1 c French green lentils
2 ts salt, plus additional for vinaigrette
1/2 c extra virgin olive oil
3 Tb sherry vinegar
2 c chiffonade of fresh greens: mizuna,
- flat-leaf parsley, celery greens, arugula
Freshly ground black pepper
Fleur de sel

Coffee-infused duck breast

1. Combine the coffee, crushed cardamom pods and whole
cinnamon sticks in a bowl and allow the mixture to cool.

2. With a fork, prick the skin of the duck breasts all
over. Then with a small, sharp knife, score the skin of
each breast a few times. Place the breasts skin side
up in a baking dish. Pour the coffee mixture over them,
cover, and marinate in the refrigerator for at least
6 hr or overnight.

3. Remove the duck from the marinade and pat dry with
paper towels. Discard the marinade. Place the duck
breasts, skin side down, in a large skillet. Add the
cardamom pods and the broken cinnamon sticks and cook
over medium-low heat for 3 min. (If you have six duck
breasts, you may want to do this in two batches,
dividing the cardamom pods and cinnamon sticks, but
combine both batches of duck before adding the Port.)

4. Scatter the coffee beans (if working in batches,
use half the coffee beans) around the duck breasts
and cook, gradually increasing the heat as the duck
breasts render their fat, about 9 min longer for 14-16 oz
breasts (5 min for 6 oz breasts), or until the skin is
crisp and brown. Transfer the duck breasts to a plate
and discard the coffee beans and spices. (If working
in batches, clean the pan and repeat with the remaining
cardamom pods, cinnamon sticks, coffee beans and duck.)

5. Return the duck, skin side up, to the skillet, add
the Port and bring to a simmer over medium heat. Cook
the duck breasts for 7 to 9 min (about 5 min for smaller
breasts). Remove them from the heat and let stand for
5 min to finish cooking.

6. Refrigerate the duck; remove from the refrigerator
about an hour before serving to bring to room temperature.

French lentil salad and assembly

1. Bring about 3 qt unsalted water to a boil in a
saucepan. Add the lentils, remove from heat and let soak
for an hour (they can soak overnight).

2. Drain and rinse the lentils. Bring another 3 qt water
and 2 ts salt to a boil. Add the lentils and boil until
cooked but still firm. This can take only 2 min or
longer, depending on the lentils; watch carefully so
that they don't overcook and become mushy. Drain and
rinse under cold water.

3. Make a vinaigrette from the olive oil and sherry
vinegar, adding salt and ground pepper to taste.

4. Cut the greens into chiffonade and put them in a
large bowl. Add about half the vinaigrette and the green
lentils. This can be done ahead of time; the flavors are
better if they have time to stand and the greens have
time to wilt.

5. Slice the duck breasts very thinly on a bias. Arrange
on a plate and spoon the lentil salad beside the
fanned-out duck. Spoon a tablespoon of the reserved
dressing around the duck and sprinkle with fleur de sel
and freshly ground black pepper. Serve immediately.

Marcus Samuelsson, Aquavit, NYC, in LA Times 8/23/09
--- Telegard/2/QWK v3.09.g2-sp4/mL
 * Origin: Get your COOKING QWK fix here! -- bbs.nsbbs.info (1:18/200)