Bon Voyage!

November 13, 2007

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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.

Ciao,

Sam & Harry

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Quick Tomato Sauce

November 12, 2007

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Need a quick, last-minute tomato sauce? Here it is! Sam & Harry

2 pounds fresh tomatoes
1/2 stick sweet butter
1 medium onion, peeled and halved
1 bay leaf
1 tablespoon olive oil

Peel, quarter, and seed the tomatoes and squeeze out any juice. Cut into 1/2-inch chunks and place in a small stockpot with the butter and onion. Simmer over medium-low heat for 30 to 45 minutes. Discard the bay leaf. Remove the onion, thinly slice it, sauté it in 1 tablespoon olive oil over medium heat, and return it to the sauce.
Makes 2 cups.