Text 6831, 80 rader
Skriven 2011-02-07 19:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: eating at airports
==========================
-=> Quoting Michael Loo to Nancy Backus <=-

 ML> Skyview Restaurant and discovered it full of old people in
 ML> their Sunday best.

 ML> Do people come here just to eat, even if they aren't flying?
 ML> Bartender - Yes.
 ML> m - Food must be good, then.
 ML> B - Yes.

There was a time when flying meant dressing up and dining well. In
the 50's my parents rated the grand old railway hotel, the Chateau
Laurier, the finest dining in Ottawa, it's main competitor the
second best and the airport a close third. Of course today there are
more than two good hotels, hundreds of fine restaurants and fast
food booths and casual dining chains at airports.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Quail with Thyme, Lavender and Orange
 Categories: Quail, Wine, Corn
      Yield: 4 Servings
 
      2 tb Butter
      4    Quails
      8    Shallots, halved
  1 1/2 tb Flour
      1 c  Red wine
      1 c  Chicken stock
           Sea salt and black pepper
      4    Sprigs thyme and thyme
           Flowers
  1 1/2 tb Lavender flowers
      1    Orange's zest and juice
      1 ts Cornstarch
           Fresh orange segments and
           Fresh lavender flowers, to
           Garnish
 
  The quails take on the heady scent of the lavender and thyme,
  which is nicely offset by the flavour of the oranges. Serve the
  plump, juicy quails with creamed potatoes and tiny Brussels
  sprouts.
  
  Heat oven to 325F/170C/gas 3.
  
  In a heavy pan, heat the butter until foaming. Put in the quails
  and brown them all over. Using a slotted spoon, transfer the
  quails to a casserole large enough to take all the birds in one
  layer.
  
  Add the shallots to the frying pan and saute for 2 minutes. With a
  slotted spoon, transfer them to the casserole. Add to the frying
  pan enough flour to absorb all the butter and cook, stirring, for
  2 minutes. Pour in enough wine and stock to give a thin sauce,
  bring to the boil, then season to taste. Stir in the thyme and
  lavender and the orange zest and juice, pour over the quails.
  Cover the casserole and cook in the oven for 30 - 40 minutes,
  until the quails are tender.
  
  Transfer the quails to the serving dish. If you wish, thicken the
  sauce by boiling hard for a few minutes, or thicken it with 1
  teaspoon cornflour (cornstarch). Pout the sauce over the quails
  and serve garnished with fresh orange segments and lavender
  flowers.

  From: Joan Ellis
 
MMMMM

Cheers

YK Jim


... The Devil himself re-designed Hell after observing airport layouts.

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