Text 9907, 119 rader
Skriven 2014-02-13 20:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: round and round 202
===========================
 ML> Frankfurt, where the Red Carpet Club used to be in a completely
 ML> different zone from both the Schengen area and the US flights
 ML> area, plus I'd routinely get lost trying to find it.
 NB> That doesn't sound like an airport I'd enjoy very much... except,
 NB> perhaps, in the company of an experienced traveler... ;)

It's easy to get lost in and is tolerable if you understand
that and allow sufficient time to do so. Along with Kennedy
and Heathrow it has also been much cited as one of the least
user-friendly of the airline hubs.

I think it's somewhat improved, but still I prefer to transit
in Munich, which is one of the world's nicest, and not just
because you can get pork shanks and beer there.

 ML> I suppose, but with most of these airports it's not really a
 ML> question of choice. I guess Abu Dhabi might be the exception,
 ML> as people could choose to connect through there because of this
 ML> feature.
 NB> I'm thinking that some of the Canadian airports would be a choice for
 NB> US travelers vs say Newark or JFK... Toronto seemed an easier choice
 NB> (and less expensive,

For international travel, they may be, but the customs and
immigration setup doesn't help those customers who cross the
border to get to the airport and then have to "cross" again.

 IIRC, with more choice of airlines) for Britain
 NB> than flying thru Newark back when I was flying to Britain...  And my
 NB> son chose Montreal over JFK for flying to France...  Admittedly, I
 NB> hadn't been really thinking in terms of customs...

Montreal is indeed more manageable than JFK, though it is
easy to get lost trying to find the international area there,
only the Quebecers don't seem to care.

Tarragon chicken
cat: British, too much effort, poultry
Serves: 5

5 corn-fed chicken breasts (5 oz each)
6 3/4 Tb chicken stock
3 Tb plus 1 ts double cream
30 spears asparagus, prepared
15 baby carrots, with fern, prepared
1 lb new potatoes
6 3/4 Tb clarified butter
1/2 ts garlic, finely chopped
1 sprig rosemary
1 sprig thyme
2 Tb tarragon, finely chopped
4 ts olive oil
2 Tb shallot
3 1/2 oz black trumpet mushrooms, chopped
1 bn chives, chopped
3 1/2 oz butter
5 leaves flat-leaf parsley
5 leaves celery

Roast breast of corn-fed chicken with black trumpet
mushrooms, asparagus and tarragon cream sauce

Spread a square piece of cling film (6 x 6") onto a
tabletop. Roll the chicken breast into a cylinder
shape inside the cling film and close both ends.

Steam the chicken at 212F for 8 min and then leave
to rest for 10 min. Remove the cling film, keeping
all the juices for further use.

Roast the chicken 5 min in a preheated 360F oven.
Wrap in cling film and set aside in a warm place.

In a saucier, reduce the chicken stock and retained
cooking juices by half, add the cream, and reduce
further to a creamy consistency.

Blanch the asparagus spears and baby carrots in
salted water and then refresh in ice water, drain,
and keep for further use.

Using a Parisienne, scoop out 15 potato balls and
cook in the clarified butter together with the
garlic and herbs. When the potatoes are cooked,
drain off the butter and keep the potatoes
covered in a warm place.

Finish the sauce with the freshly cut tarragon.

Heat the olive oil in a nonstick pan and saute the
shallot, then add the mushrooms. Add the chives
and adjust the seasoning with salt and pepper.

Steam the seasoned asparagus spears and carrots
90 sec at 212F. Cover with cling film and keep
for further use.

To finish each plate, cut a chicken breast into
6 equal slices.

Put the mushrooms into the center of the plate.

Lay the sliced chicken breast around and on top
of the mushrooms.

Arrange the asparagus on the plate with the
potato in between.

Put 1 piece of carrot on top of the potatoes.

Spoon the sauce around.

Garnish with the flat-leaf parsley and celery
leaves and serve.

Henri Brossi, The Dorchester, London
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