Text 9816, 63 rader
Skriven 2014-02-12 22:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: buggy 192
=================
 RH> Some can be good, others, are easily forgettable.

That's true not just of breakfast but of other things
too. For me, though, it would be hard to imagine a
memorable breakfast.

 ML> work efficiency. Also, there's a significant workforce of
 ML> single people and empty-nesters who could be apportioned
 ML> between second and third shift.
 RH> Some people like them, others don't. They're good for night owls but
 RH> not so good for those who function better in the (normal) early morning
 RH> times.

My ideal system would take away the prejudice against
shift work and allow night owls to thrive at night
and day larks to go out in the daytime instead of
forcing round pegs into square holes. Nowadays, if you
want to succeed in corporate life, you have to function
in the 9-to-5. Result, lots of people who would do better
in other scenarios force themselves to do so, and likewise
many functions that have to be done after hours are
fulfilled by those who would do better in the day.

 ML> considered better. And they're not really a poor man's
 ML> lobster, as the firmer variety can be very expensive, even
 ML> more so than our lobsters.
 RH> IOW, out of our budget for the time being.

Out of my budget, too, for that matter.

Lobster Mac & Cheese Spoons
cat: New Orleans, fancy, shellfish, starter
Yield: 8

6 oz mascarpone cheese
1 wheel Boursin cheese
1 c shredded white cheddar cheese
1 box elbow macaroni, cooked and chilled
1 c chopped cooked Maine lobster
2 Tb chopped Italian parsley
1 pt heavy cream
1/4 c cornstarch
Salt and pepper, to taste
Leaves from green onions, for garnish

Cook the elbow macaroni and let it cool. In a saucepan,
bring the pint of heavy cream almost to a boil, without
scalding. Fold in the mascarpone and Boursin cheeses
and thicken with cornstarch slurry. Remove from the
heat and fold in the cooked elbow macaroni, lobster,
shredded white cheddar and chopped parsley. Season to
taste with salt and pepper. Spread mixture on a
half-sheet pan and chill overnight.

On the following day, use a round cutter to cut out
eight portions of the lobster macaroni and cheese.
Wrap each portion in the leaf of a green onion. Warm
in the oven. Serve on individual ceramic spoons.

Mark Quitney, 5 Fifty 5, New Orleans Marriott
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