The Man Who Ate Everything - Jeffrey Steingarten [219]
½ teaspoon salt
2 tablespoons fresh lemon juice
1. Make the piecrust in the main recipe through step 10, this page.
2. While the piecrust is in the refrigerator, pick over the blueberries, removing any stems. Wash the fruit delicately and set to drain. Mix the other filling ingredients except for the lemon juice in a small bowl. Blueberry skins contain oxalic acid, which attacks nearly all starch thickeners. Peeling blueberries is an unheard-of task and would wreck their taste and shape. So we must expect irregular success in the thickening process.
3. Resume the main recipe with step 11. Just when the piecrust is ready for the fruit, sprinkle the blueberries with the lemon juice, toss them with the other filling ingredients, and pour them into the prepared piecrust.
November 1995
Permissions Acknowledgments
Grateful acknowledgment is made to the following for permission to reprint previously published material:
Doubleday: “Trader Vic’s Mai Tai” recipe from Frankly Speaking: Trader Vic’s Own Story by Victor J. Bergeron, copyright © 1973 by Victor J. Bergeron. Reprinted by permission of Doubleday, a division of Bantam Doubleday Dell Publishing Group, Inc.
Barbara Kafka: Turkey recipe from “An Opinionated Palate” by Barbara Kafka (Gourmet, November 1991), copyright © 1991 by Barbara Kafka. Reprinted by permission of Barbara Kafka.
Leiber & Stoller Music Publishing: Excerpt from “Love Potion #9” by Jerry Leiber and Mike Stoller, copyright © 1959 (renewed) by Jerry Leiber Music/Mike Stoller Music. All rights reserved. Reprinted by permission of Leiber & Stoller Music Publishing.
Mage Publishers: “Perfumed Rice with Lamb and Lentils” recipe from New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij, copyright © 1992 by Mage Publishers. Reprinted by permission of Mage Publishers.
New Directions Publishing Corp. and Carcanet Press Limited: “This Is Just to Say” from Collected Poems: 1909–1939, Volume 1, by William Carlos Williams, copyright 1938 by New Directions Publishing Corp. Rights in the United Kingdom administered by Carcanet Press Limited, Manchester. Reprinted by permission of New Directions Publishing Corp and Carcanet Press Limited.
Random House, Inc.: “Swiss Chard and Bean Soup with Ricotta Toasts” recipe from Cooking with Daniel Boulud by Daniel Boulud, copyright © 1993 by Daniel Boulud. Reprinted by permission of Random House, Inc.