Text 1482, 105 rader
Skriven 2013-06-20 23:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: traveling 737
=====================
 ML> travelers such as myself, when sufficiently tired (I am now not), 
 ML> are able to adapt to the circumstances.
 NB> One might think that someone desperate enough for a place to sleep
 NB> might also learn to ignore the noise... 

Perhaps, but there are plenty of other places that are
closer to downtown than the airport, which is a $2 bus ride
away. If it didn't come with the blaring announcements every
few minutes, the shelter might be worth those two bucks.

I don't know why even US airports that are fairly remote
and inaccessible, and at which nobody would willingly
spend the night, still have these irritations. In Asia,
and to a lesser degree Europe, the airport authorities
allow for and even cater to transit passengers, with
all-night restaurants, darkened quiet zones designed
for napping, even (in the case of Singapore) a cinema.

That said, I was at National not long ago, and despite
the usual run of noisy distractions, the airport authority
made it slightly nicer by having some maintenance person
come handing out blankets in the middle of the night. Of
course, this was after dozens of flights had been delayed
or cancelled because of bad weather.

==
 ML> h - For the Beurre d'Escargot
 NB> No escargot in there... so I'm guessing that it
 NB> would be the butter generally served with such...?

Yep. If it were butter with snails in it it'd be called
beurre aux escargots. Beurre d'escargot means butter of
the snail, which could mean any number of things but
in this case is synonymous with beurre pour l'escargot
(a nonstandard term), butter for the snail. In all cases
the standard English rendering would be "snail butter."

Rabbit Tenderloin
categories: game, main, hotel
Serves: 4

h - For the rabbit
4 rabbit loins
24 sl thin pancetta
Fresh thyme
Salt to taste
Pepper to taste
Olive oil
English peas for presentation
h - For the herb butter
8 oz salted butter, soft
3 ts fresh thyme
3 ts chopped chives
1 ts chopped parsley
h - For the pasta
8 oz high-gluten flour
1 Tb extra virgin olive oil
1 egg
3 egg yolks
1 Tb salt
h - For rabbit demi-glace sauce
5 lb rabbit bones
2 celery sticks, diced
1 carrot, diced
1 lg onion, diced
Salt and pepper to taste

For the rabbit. Clean and marinate the loins in
the thyme, salt, pepper and olive oil for 4 hr.
Wrap the loins with 5 slices of pancetta each.

Set the 4 extra slices of pancetta in a sheet
pan between two sheets of parchment paper and
bake at 250F for 10 min (or until crispy).

For the herb butter. When the butter is soft,
mix with the herbs.

For the pasta. Mix all the ingredients to make a
dough and knead to strengthen it. Rest the dough
for 2 hr in the refrigerator. Then take it out
and roll 1/16" thin. (If you have a pasta maker,
you can use it.) Cut into 8"x1/2" strips.

For rabbit demi-glace sauce. Sear the bones and
the vegetables in a pot; add cold water to cover.
When the water boils, turn the flame low and
simmer 4 to 5 hr; strain and reduce until the
stock has a sauce consistency. Season.

PRESENTATION. Sear the rabbit loins in olive oil
in a flat pan until golden; season with salt and
pepper. Finish in the oven. Cook the pasta in
boiling water until al dente and toss in a bowl
with the herb butter and English peas.

For each serving, set pasta on a plate and add
sliced rabbit loin. Spoon sauce on top of the
rabbit and top with crispy pancetta.

Michael Farrell, Westin Grand Cayman Seven Mile Beach Resort & Spa

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