Text 11367, 81 rader
Skriven 2014-03-25 20:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: traveling 375
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 NB> Just checked out a fairly recent addition to our region, a Quaker
 NB> Steak and Lube, their 8 oz burgers are roughly $6-7 without sides... I
 NB> was reminded of your formula above... ;)   Nice thing is that one can
 NB> get a rare burger (at one's own risk, of course), and they do indeed
 NB> cook it rare..

Well, that's points in favor. I've not been to one, but it was
on my radar since there was only one, and it actually sold
steaks. Now it's a wing house, mostly.

 ML> impressive feat), but contrary to popular belief, going
 ML> up a steep incline is easier going up.

I think I made a redundancy there. It's easier than going
down.

 NB> I was thinking they might use the hang gliders to get down there... :)

And then tote the gliders up, I suppose. After risking
either plowing into all the couples on the beach (fairly
narrow from the looks of it) or racking oneself up on
cliffs or in the water. Way too risky.

 ML> But the later Moosewoods, even though not the best of recipe
 ML> books, weren't actually fraudulent the way Rosso's ones were.
 NB> True... the books were still legit.... ;)  I was thinking more of the
 NB> decline of the restaurant itself...  :)

Back when the founders were gung-ho young things, they
put their heart and soul into it. Then there was this
rift because Mollie Katzen got all famous for writing
the books, and the workers thought they didn't get
enough credit (or possibly money, I wasn't apprised of
the details of the situation), and anyway they all
eventually drifted away. I doubt that any founder or
even current owner makes an appearance there much.

There was a certain lackadaisical feeling to it when
we went to find that coffee mug thing.

Roast chicken
cat: main, plain
servings: 4

1 whole chicken (3 - 3 1/2 lb)
1 1/2 lb potatoes of choice, 2-3" pieces
1 Tb olive oil
1 Tb fresh rosemary, chopped
1 Tb shallots, peeled and minced
1 Tb garlic, peeled and sliced thin
2 Tb white wine
1 c chicken stock, preferably homemade
2 Tb butter
Flaky sea salt, freshly ground pepper to taste
Aleppo pepper (optional)

Preheat the oven to 475F. Precook the potato pieces
in boiling, salted water for about 10 min or until
still firm. Set aside. Remove the legs from the
chicken and cut them through the joint into 2 pieces.
Remove the wings from the chicken. Heat a
heavy-bottomed skillet on the stovetop until it is
very hot. Rub oil all over the chicken pieces and
coat them with chopped rosemary. Sear the seasoned
chicken on all sides in the hot pan. Season the
potato pieces to taste with salt and pepper and
add to the pan. Transfer the pan into the preheated
oven. Cook 20-25 min, until the chicken juices run
clear and the potatoes are nicely browned. Add the
shallots and garlic; brown slightly (they will cook
fast). Add white wine to deglaze. Add chicken stock
and butter; return the skillet to the oven. Continue
to cook until the liquid is reduced to sauce
consistency. Serve in the skillet.

Stefan Jarausch, OAK Long Bar + Kitchen,
Fairmont Copley Plaza, Boston
Global Traveler magazine 1/2013
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