Saturday, September 16, 2006
Crispy Potato, Bacon and Clam Flatbread
"This is our riff on New England clam chowder," says Claudia Fleming of the delectable flatbread that she and Gerry Hayden collaborate on (she makes the dough; he prepares the toppings).
ingredients
FLATBREAD
1 1/4 teaspoons active dry yeast
1 teaspoon sugar
3/4 cup plus 2 tablespoons warm water
1 tablespoon plus 1 teaspoon powdered dry milk
1 1/2 tablespoons extra-virgin olive oil, plus more for brushing
1 3/4 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
TOPPING
3 dozen littleneck clams, scrubbed
One 6-ounce piece of bacon, cut into 1/4-inch dice
2 garlic cloves, minced
1 large onion, thinly sliced
1 teaspoon coarsely chopped thyme
Kosher salt and freshly ground pepper
1 large Yukon Gold potato, sliced crosswise 1/8 inch thick
1/4 cup extra-virgin olive oil
1 tablespoon chopped parsley
Friday, September 01, 2006
Transport Tickets of Paris
A Bit of HistoryThe Métro opened on 19 July 1900, its first line being from Porte de Vincennes to Porte Maillot (not surprising it is now the line number 1). Fulgence Bienvenüe was the engineer in charge of construction, the architect Hector Guimard being responsible for the Art Nouveau entrances (see image). The system has 199 km (124 miles) of track and 15 lines. There are 368 stations (not including RER stations), 87 of these being interchanges between lines. Every building is within 500 metres of a métro station. There are 3500 cars which transport roughly 6 million people per day. There are 15000 employeTransport Tickets of ParisMétro ticket - 2nd class circa 1994
