November 13, 2007
Last day in Paris and here’s what you do with Quick Tomato Sauce: Pour 1/2 cup of boiling water over 1/2 cup of couscous. Add salt and a little butter or olive oil. Cover and steep for 3 or 4 minutes, then fluff with a fork. Pour sauce on top, sprinkle with grated Parmesan, and stir in a couple of tablespoon of heavy cream or crème fraîche. Serve with a fresh baguette. Fabulous!
Nationwide strike beginning here tonight for trains, buses, and Métro. ‘Perturbations’ are expected to be extreme. If you don’t hear from us for a couple of days, we’re stuck in transit. But, with luck, we’ll see you soon Stateside.
Sam & Harry
November 3, 2007
Paris: Day 1
Quick … rich … and wonderful after a long airplane flight. We loved it! SAM AND HARRY
PS We bought a jar of good quality pesto at an Italian shop on the rue Montorgueil. It was great!
1/2 cup water
1/4 teaspoon sea salt or to taste
2 teaspoons olive oil
1 bay leaf
1/2 cup uncooked, fine couscous
3 tablespoons Pesto
4 ounces roquette or arugula
4 cherry tomatoes, halved
2 large, marinated artichoke hearts, roughly chopped
1/2 cup steamed broccoli florets
3 to 4 tablespoons Mustard Vinaigrette
In a small saucepan, combine the water, salt, oil, and bay leaf and bring to a boil. Place the couscous in a small mixing bowl, pour the boiling water over it, cover, and let sit for 5 or 10 minutes. Fluff with a fork and add the Pesto, mixing gently but thoroughly. Add the roquette, tomatoes, artichokes, and broccoli and toss the with vinaigrette.
Makes 2 servings.