FATTOUSH, THIS WEEK’S RECIPE FROM MY PARIS KITCHEN BY DAVID LEBOVITZ.
Can you handle a How-To List? Realizing you’re involved in your own lives, I can hear heavy sighing. Take a deep breath. Grab that leap of faith. Today’s post is loaded with gems of wisdom. Lifesavers. For you. And, loved ones.
ROSE LEVY BERANBAUM’S FRESH BLUEBERRY PIE FEATURED IN FOOD 52’s GENIUS RECIPES cookbook.
It’s also CooktheBookFridays. Our recipe is Fattoush, David Lebovitz’s ingenious salad loaded with ‘a jumble of ingredients.’ This healthy Middle Eastern dish was the opening act of a recent dinner which included Baked Salmon with Parmesan Herb Crust, Sugar Snap Peas, homemade bread and fresh Blueberry Pie. Get this. The blueberry pie is magical and doesn’t seep. No oozing issues.
BAKED SALMON WITH PARMESAN HERB CRUST, SAUTEED SUGAR SNAP PEAS AND HOMEMADE BREAD.
Let’s get started. First, Life on the Safe Side.
Automobiles have never mattered to me. Cars were to go and return. Michael handled the family vehicles. Several years ago the chore became mine. Ignorance is not bliss. My Henderson neighbors helped me purchase cars. The Gant guys showed me how to raise my hood to add window washer fluid. That they did this repeatedly without a smirk, I will always be grateful.
This past winter I took a 5-month solo road trip, traveling 7,500 miles in a 2008 Lexus. My entire trip was accident free, no police encounters and no on-the-road unpleasantness. Chalk that up to first-timer’s luck but also preparation and a vehicle that purrs.
A CAR IS JIUST A MACHINE BUT THIS LEXUS WAS MY BEST BUDDY THIS WINTER. IT’S AGING WITH SOME BUMPS AND BRUISES BUT SO AM I. WE ARE A GOOD TEAM.
My car now matters to me. Since purchasing it I have methodically maintained 5,000-mile maintenance check-ups. Everything that’s ever happened to my Lexus is paper-filed in a folder underneath the driver’s seat. My Life on the Safe Side List begins with confidence in your transportation. Whether a new or experienced driver, traveling alone or on long road trips with others, here are safety reminders to enhance your ride:
1. Be sure your car is ROAD READY. Check your glove department for up-to-date documents, Swiss Army knife, flashlight, power bar, pen, paper and meds, if necessary.
2. For emergencies, think about buying a AAA 76-Piece Excursion Road Kit (my choice) which includes car and first aid needs. Add a blanket. My hiking backpack includes survival gear.
3. Buy a can of Fix a Flat Tire Aerosol. If you are not comfortable with a donut tire, throw a spare in your trunk.
4. Pack water, snacks and foods of choice. A cooler, if you wish.
5. Join AAA or another road assistance program.
6. Wanderlust is romantic but planning and mapping your travel, especially if alone, is responsible. I own a Garmin. I program it, mark a map and also print out directions.
7. AAA’s planners helped me plot my presidential library research trips. They will assist with your journey and send you TripTiks, free personalized itinerary books.
8. Two-digit Interstates often go directly through cities. Three-digit Interstates go around them. Odd-numbered highways run north to south and even-numbered ones run east to west. (Go Nomad)
THE GREAT HORNED OWLET IS GROWING AND CAN EVEN FLY. MOM AND DAD ARE INTO TOUGH LOVE AND ARE SLOWLY WEANING THE BABY AWAY FROM THEM.
9. If your gas tank is 1/2 full, think about a fill-up. Never go below 1/4. Every night fill your tank, clean your windshield and toss any accumulated trash in your car. Just do it.
10. When driving, lock your car. Fasten your seatbelt. Drive only 5 miles over the speed limit, no more. Do not drink and drive. Not one drop.
11. Charge your cell phone at night and keep a car charger available. If you must text, pull over. When I’m on the road, I text my daughter 3 times a day.
12. I just started checking in with a “Guess where I am now?” cell photo text. Even if she cannot guess the locale, she knows I’m safe.
13. I do not have Satellite radio so entertain myself with Book CD’s. The downside is I become too engrossed. On a recent drive, I was fighting the 1781 Siege of Yorktown, pitting George Washington against General Cornwallis, and completely missed an exit. That added 28 additional miles to an already weary day.
14. Don’t neglect the many signs noting nearby photo opportunities, historical sites and important places. Every state is proud and touts them. Keep your phone and camera handy for an unexpected adventure.
I EXPERIENCED MY OWN MEMORABLE ADVENTURE THIS WEEK ON MY FIRST VOLUNTEER USFS RANGER DUTY. I HIKED THROUGH SNOW AND FALLEN TREES BUT FINALLY REACHED BEAUTIFUL WELLER LAKE.
15. I start early in the morning, about 7 or 8am, and stop in late afternoon. Keep track of pesky time zones. No to night driving.
16. I always have a destination in mind and make reservations. Try to choose motels/hotels in safe, secure locations. Park your car near lights. Rely on the clerk and on-line assistance for restaurant choices.
17. Remember where you park. Whether at a mall, tourist attraction, hotel or parking garage, recognize where you’ve left your car. Take a picture as a reminder.
18. Notify your credit card companies of your travel plans.
19. Do not overpack (my downfall).
20. This year why not leave your political bumper stickers at home. Especially when traveling alone, you don’t want to attract attention nor court comments.
(Thanks to Solo Traveler, Road & Travel and Go Nomad for on-going road trip advice.)
DESPITE HUNDREDS OF HIKERS/BIKERS ON SMUGGLER MOUNTAIN, THIS TINY WREN IS BUSY BUILDING A HOME.
When making this salad, don’t leave out the ground sumac, a tart spicy powder used in Middle Eastern cooking. If you can’t find it locally order it from Pensey’s, The Spice House or other on-line sources.
FATTOUSH by David Lebovitz, My Paris Kitchen cookbook
Makes 6 servings
INGREDIENTS:
2 large or 4 small rounds of pita bread
1/2 cup olive oil, plus extra for brushing the pita
1/3 cup freshly-squeezed lemon juice
1 teaspoon sea salt or kosher salt
2 cloves garlic, peeled and minced
1 teaspoon Dijon mustard
8 cups torn or wide-cut ribbons of romaine lettuce
4 scallions, white and tender green parts, thinly sliced
1 cucumber, peeled, seeded and cut into large dice
20 cherry tomatoes, halved
1/2 cup coarsely chopped fresh flat-leaf parsley
1/2 cup coarsely chopped fresh mint
1/2 bunch radishes, thinly sliced
1 1/2 teaspoons ground sumac
Freshly ground black pepper
DIRECTIONS:
1. Pre-heat the oven to 350 degrees.
2. Put the pita breads on a baking sheet, brush them evenly with olive oil, and toast for 10 to 12 minutes or until crisp. Remove from the oven and let cool completely.
3. In a large serving bowl, whisk together the lemon juice, salt, garlic and mustard. Whisk in the 1/2 cup of olive oil.
4. Add the lettuce, scallions, cucumber, tomatoes, parsley, mint and radishes. Toss the salad, adding 1 teaspoon of the sumac and a few generous grinds of pepper.
5. Crumble the pita into irregular pieces that are slightly larger than bite-size and gently toss until the pieces of pita are coated with the dressing. Sprinkle the salad with the remaining 1/2 teaspoon of sumac and serve.
TIP: I only used half of the lemony garlic dressing.
FRESH BLUEBERRY PIE by Rose Levy Beranbaum, from
FOOD52 Genius Recipes cookbook
THE MORNING AFTER, FOR BREAKFAST I ADDED SOME LEFTOVER WHIPPED CREAM AND FINISHED THE PIE. HERE’S PROOF THAT THE JUICE REMAINED IN THE BERRIES AND DIDN’T SEEP OUT ONTO THE TART DISH.
INGREDIENTS: (little sugar and thickeners are used in the filling)
1 tablespoon egg white, lightly beaten
4 cups blueberries, rinsed and dried
1/2 liquid cup and two tablespoons water, divided
2 tablespoons cornstarch
1/2 cup sugar
2 teaspoons freshly-squeezed lemon juice
Pinch of salt
1 1/2 cups whipped cream or vanilla ice cream (optional)
DIRECTIONS:
The PASTRY
1. Preheat the oven to 425°F at least 20 minutes before baking.
2. Make your crust of choice or buy a pre-made product. Roll the pastry to fit into a pie or tart pan. Cover it loosely and refrigerate for a minimum of 1 hour and a maximum of 24 hours. To bake it, cover with parchment so it fits and fill it with rice or dried beans. Bake for 20 minutes. Carefully lift out the rice or beans with the parchment. With a fork, prick the bottom and sides, and bake 5-10 minutes more, or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed.
3. Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white — this will help keep the bottom crust from getting soggy.
The FILLING
1. Measure out 1 cup of the blueberries, choosing the softest ones. Place them in a medium saucepan together with the 1/2 cup water. Cover and bring them to a boil.
2. Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set it aside.
3. When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries.
4. Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving. When set, the berries will remain very juicy but will not flow out of the crust.
5. Serve with whipped or ice cream if desired. This pie can be stored at room temperature for up to 2 days.
Baked Salmon with Parmesan Herb Crust by Add a Pinch (linked here)
Ida Garten’s Sugar Snap Peas (linked here)
CooktheBookFridays is a virtual international group making their way through David Lebovitz’s My Paris Kitchen cookbook.To see what others have mixed up this week or to join our group (it’s fun), go here.
I loved this salad but I can’t stop looking at that pie…… *heads to bookshelf to check out Genius Recipes* So pretty!
Thank you for the blueberry pie- looks delicious and I am always a fan of one crust pies!. I will surely make this as blueberries are in abundance lately.
Your salad looks so fresh- I like the idea of 1/2 the dressing.
Wonderful, wise travel advice and delectable food photos.
Mary,
I am in awe of your solo auto adventures and salute your bravery.
Thanks for those safety tips.
Rita
Your salad looks wonderful! And that pie is to die for!! Great looking dinner. Lovely photos!
Your salad looks great and so does the pie and the salmon, what a great meal and so full of vitamins.
Good list Mary, so many wise recommendations. You’ve definitely become an expert!
Love the salad and pie. Fattoush is one of my favorites!
Bill will be SO happy that you share RLB’s pie recipe. He loves blueberry pie and this will be on our menu this summer. Thanks for sharing the photo of Weller Lake—not my usual season to see it—love seeing the snow!
Your list offers all the advice I need, not only for the road. But for everyday living. The way I have been forgetting things, I should remember to take a location picture as a reminder why I’ve parked my car. The genius recipes are usually exceptional. Another good recommendation.
I love your posts, Mary! That’s a great list of advice. I always thought I was a “safe” traveler, but after reviewing you list, I think I’m more of a risk taker than I should be. I’m going to pull this out next time I take a trip.
Your menu sounds (and looks) delicious. I can’t wait to make that pie. I wish we lived closer so we could cook dinner together.
The fattoush looks great, but I’ll take the pie please.
Like you I only used a small portion of the dressing. I love hearing all about your travels!
Ps… when I was out anduring about today I was under 1/4 tank and thouget about your blog post no-nos!
I’m so looking forward to trying that pie when local blueberries start showing up. It’s one of way too many pages I’ve got bookmarked in Genius Recipes. And I loved this salad, too (though I used za’atar in place of sumac). Your safety list is right on the mark, especially number ten. When I was in university, I was driving home late last night and stopped for a light. A man ran out of a bar at the corner and straight for my passenger side door. I’m still grateful I always kept my doors locked, even though he probably just drunkenly mistook me for a cab. And your photos are gorgeous, as usual. My favourite this week is that Weller Lake vista – or perhaps it’s the one with you looking ready for a road trip by your trusty car.
I loved the salad, too, and I agree that the sumac really adds something to the salad! Between you and Candy, I guess I’m going to have to make that blueberry pie! I’ve only ever had success with Dorie’s version: in college I made one from a betty crocker recipe and the texture was terrible–too watery–so I’d been shy of blueberry pies since that time…until Dorie’s. Loved all your tips! Most of them I follow, but it’s always good to get the reminder and see a few new tips. Love that photo of Weller Lake!!
Thanks Mary for your kind words. It is good to be back in the kitchen, I was so bored. Unfortunately I
had no strength or appetite to even think about cooking. Thankfully, Tricia kept us well stocked with food
and I had to actually convince her to stop buying because we could not eat that much. I did freeze a lot, but the freezer was chock full.
This was a lovely salad, one that I will repeat. I also love the look of that pie, and because the old guy loves blueberry
I will try to give it a try.
That is a lovely picture of you with your wheels! A excellent post on safety on solo journeys. Yes, the sumac was lovely (but for DH’s portion – I added a bit of honey – otherwise he will find it a bit tart!). A lovely meal you made there, with the perfect dessert! Bookmarked!
I love #12. Great idea. Seriously. Your tips are good ones. As you know, I travel “a bit”, and particularly agree that you need to have a safe place to stay overnight – no hotels with exterior doors for me! Also, I would love to know what audio book. I often listen to them when I travel back and forth to the airport – but I’ve found that they have to be very engaging or else – well, falling asleep would be a hazard. The one you mention sounds right up my alley (though I admit that mostly I choose mysteries in the car).
OK, on to the salad – that looks wonderful. I probably need to make it again, as the sumac… not a big deal for me. It was good. And I’m so very happy you enjoyed that pie! I loved it, and could make one again – though a fresh apricot almond tart (like Dorie’s orange one) is what’s on deck, since we had enough fresh, beautiful apricots from our tree to make one. Again, so happy that you took the leap and made the pie – I bet your guests were all trying to figure out which dish they liked best at that fabulous-sounding meal. Good that you had a little left for breakfast – after all, it’s fruit! 🙂
Lovely post and well done for going off on your own! all your dishes look wonderful!!!!
This post was comforting to me knowing that you have your “10 or More Essentials” on your trips.
Less for me to worry about when you are on the road. I know it will be hard for you to “put down” the Lexus when it is time and there will be a time for mourning, but you will be so delighted with the new cars and their gizmos and how they almost drive themselves and keep you from running into things and have wonderful IPHONE connectivity. I can just envision your blog on the topic. We live in an amazing world.
Hugs ROCKS.
Your fattoush was the leadin to one amazing looking meal ending with that fabulous blueberry pie! Wow wow wow! I always enjoy your wildlife pics too. We’ll drive out to California late summer so I’ll refer back to your long drive list again! Enjoy your Colorado summer!
Your salad looks great! The blueberry pie and the salmon dish, both looks so delicious! I like that photo of you next to your car! I don’t think I have the courage to travel solo, so brave of you to do so!