Homemade breadsticks are such a grown-up move. Only the most organized adult takes the time to add homemade breadsticks to an already jam-packed dinner party menu. More importantly, only an adult can resist eating all the breadsticks. Aussie breadsticks do not apologize for their allure. These brash wands of dough smirk from their buttery throne – glistening with parmesan and Vegemite – daring you to show restraint before the main course arrives. Once you succumb? You’ll be too full for prime rib, too sleepy for Pavlova. Forget about fitting into anything but elastic. Unless, of course, you’re one of those adults who can take one trim nibble, lay down the breadstick and casually carry on a conversation for 20 minutes without the Medial Forebrain Bundle (that’s the pleasure seeking part of the brain for those who don’t watch Grey’s Anatomy) going into full on panic mode. I’ve always envied people with such restraint. Those are the real grown-ups. I’m 36 years old and still waiting. My husband and daughter? They don’t stand a chance. What is an Aussie breadstick? Aussie …
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Serves 6 Egyptians have been eating Um Ali for hundreds of years. Clifford A. Wright tells the story well: One day while hunting in the Nile delta, the sultan developed a ravenous appetite and stopped in a small village. The peasants wished to please the sultan, so the best cook of the village, Umm Ali, pulled out a special pan and filled it with the only ingredients she had around: some dried wheat flakes, sultanas [raisins], nuts, and coconut. She covered it with sugar and milk and put it in the village’s oven. Excerpt from A Mediterranean Feast As simple as can be, this sweet, milky blend of pastry, nuts, raisins, and coconut flakes will be a distinct addition to your Egyptian Global Table. Ingredients: 1 sheet of puff pastry, baked 1/4 cup almonds 1/4 cup raisins 1/4 cup coconut chips (or 1/8 cup shredded coconut) 1/8 cup sugar 1 cup whole milk 1 cup half and half Method: Bake the puff pastry according to package directions. It will turn into a giant, greasy pillow. Try not …
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Serves 8 Byrek ose Lakror emerges from the oven with a beautiful, shining crust. Cut into the pie too soon, however, and your dreams will shatter. You must wait a full hour for the pie’s juices to redistribute. Ingredients: Leek Filling 2 large leeks, cleaned and very thinly sliced (use only the white/light green part. Thick slices and/or green parts won’t cook properly) 6 eggs 1/4 cup greek yogurt (or regular yogurt strained for 30 minutes) 1 lbs. cottage cheese, strained for 30 minutes 4 oz crumbled feta cheese 1/2 tsp minced fresh thyme, or dried thyme, ground salt, to taste (remember, feta cheese is very salty) 1/2 tsp pepper Pie Crust 1 package puff pastry 1 egg, beaten Method: 1. Preheat oven to 400F. 2. In a large bowl, whisk together all ingredients, except for leeks. When the mixture is smooth and blended, add diced leeks. Set aside. 3. Roll one sheet of puff pastry into a 15″ circle. Place pastry on the bottom of a 9″ pie dish. NOTE: You can also lay the puff pastry down in your pie dish …
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