Tiramisu

The only country I have ever visited outside of the U.S. has been Italy.  My husband and I were fortunate enough to travel there on our honeymoon, though our trip was a mere week.  Our first days were in Rome; and, what a wonderful place that was to begin married life!  Our hotel was in walking distance of the Coliseum with many wonderful restaurants and cafes woven in between.  On the first evening of our stay, after a sound and sturdy dinner, we happened upon a quaint cafe.  The locals seemed to like the place, which made it all the more appealingly authentic.  We entered, not knowing what to say, what to order - just acting on whim (the thing that all newlyweds possess before a lifetime of committments and obligations weigh them down and make decision-making seem almost impossible). 

The glass counter, which stood as the focal point of the cafe, illuminated a bevvy of beautiful treats.  Some were familiar friends - cheesecakes, iced cakes and the like.  Others were ethnically apparent treats - cannolis, zeppoles and such.  And then there was one item in the case that particularly called to us.  Perhaps because it floated atop its plate like a mystical espresso-laden cloud.  Or perhaps because its placement in the counter assured it the best source of lighting - it looked neither flat nor rigid, still moist but not soggy.  Poetry in motion.  Dicotomy and irony rolled up in between layers of marscapone and lady fingers.  No matter.  The dessert that we wanted was the tiramisu.  And we scarfed it down with gentle delight.

At that moment in time, we would have sworn that it was the best thing we had ever eaten in our lives.  And perhaps it was.  Analyzing it now, however, it's hard to say whether or not the tiramisu we had that night was genuinely the best because it was the finest made or if it was the best because we were still floating on the high of our post-nuptual bliss.  After all, we had just arrived in a wonderful, faraway land that we had only seen in books.  We had been giddy, earlier that day, when our taxi drove past the Coliseum.  We almost jumped in delight when our tour finally lead us to see the great Sistine Chapel.  And when we had our first Italian dessert in a native cafe, we felt higher than the ninth cloud - almost ready to take orbit into another galaxy.

In our time since that blissful journey, I have tried several different recipes for tiramisu - a few were adequate, some were a waste of time, only one was truly great.  With fading memories, my taste buds have since agreed that this tiramisu is just as good as the one from our sentimental voyage.  Perhaps it is because I feel pride in cooking my own dessert.  Or perhaps it is a reflection of the happiness that has overtaken my post-honeymoon life.  No matter the reason.  It is just darn good tiramisu - and, I'm happy to share this ecstasy with others!

Ingredients:

• 3 egg yolks
• 1/4 cup whole milk
• 1 cup grandulated sugar
• 3 cups mascarpone cheese (this is an Italian cream cheese)
• 8 ounces cream cheese
• 1/4 teaspoon vanilla extract
• 20 – 24 lady fingers
• 1/4 cup cold espresso
• 1/4 cup Kahlua coffee liqueur
• 2 teaspoons cocoa powder

Instructions:

1. Fill a medium saucepan halfway with water and bring it to a boil over medium/high heat, then reduce heat so that the water is simmering. Whisk egg yolks, milk and sugar together in a medium metal bowl, then place the bowl on top of the saucepan (you can also use a double boiler for this step). Stir the mixture often for ten minutes. After the sugar dissolves the mixture should begin to thicken and turn light yellow. Remove it from the heat to cool.
2. Use an electric mixer to combine mascarpone, cream cheese and vanilla in a large bowl. Mix until mostly creamy, but with a few small chunks remaining.
3. Add egg yolk mixture to the cheese mixture and mix just until well-combined.
4. Combine espresso and Kahlua in a small bowl. Pour this mixture onto a dinner plate. One-by-one touch the bottom of each lady finger in the espresso. The lady finger will quickly soak up the espresso/Kahlua mixture, but you don’t want the lady finger soaked — just a dab will do ya. The top half of each lady finger should still be dry. Arrange the soaked lady fingers side-by-side on the bottom of an 8×8-inch serving dish or baking pan.
5. Spoon about half of the cheese mixture over the lady fingers, then add another layer of soaked lady fingers on top of the cheese mixture.
6. Spoon the remaining cheese mixture over the second layer of lady fingers and spread it evenly.
7. Put two teaspoons of cocoa powder in a tight-mesh strainer and gently tap the side of the strainer to add an even dusting of cocoa powder over the top of the dessert.
8. Cover and chill for several hours. To serve, slice the dessert twice across and down creating even portions (the first serving is always the hardest to get out).

(This original recipe came from this site:  http://restaurantrecipesbook.com/olive-garden-tiramisu-recipe/)

Flank Steak with Red Wine Sauce

More times than not, my husband requests that I make a dinner of "meat and potatoes."  And, more often than not, I feel rather blasé about the whole thing.  After all, I have a whole kitchen's worth of interesting gadgets and shelves full of cookbooks - why should I settle for eating the standard fare?!  Easily explained: there is one variation of the old standard that is worth settling for. 

Last year, after having bought my first cookbook by Italy's favorite young food maven, Giada De Laurentiis, I ventured into the new practice of making sauces.  Not the typical Chef Boyardee kind.  Rather, sauces that had wine in them.  And special kinds of vinegar.  And exciting herbs I had never before tasted.  They were wonderful new concoctions, similar to experiments in chemistry and potion-making.  I felt so envigorated and inspired.  Her book was a wonderful expansion to my newly-opened culinary world.

With that said, one of the favorite recipes that we discovered from Giada's book was, incidentally, a "meat and potatoes" kind of meal.  Not just any meat, though - flank steak.  Added with an onion-infused red wine sauce on top.  Then a side of rosemary-seasoned polenta.  And, wow!  I must say, not many meals have made me as speechless!

I have served this to my parents.  My husband.  My three year old.  And everyone - EVERYONE - asks for seconds.  It is simply that good!  So, now we (in our family) know that there is more to Italian food than canned Spaghetti O's.  And there is more to "meat and potatoes" than just a hunk of beef and a starchy side for dinner.

Ingredients:

• 3 Tbsp. cold unsalted butter
• 1/2 onion, thinly sliced
• 1/2 Tbsp. minced garlic
• 1/2 tsp. dried oregano
• 1/8 cup tomato paste
• 1 1/4 cups red wine
• salt and freshly ground pepper, to taste
• 1 Tbsp. olive oil
• 1 lb. flank steak or tri-tip steak

Instructions:

1. Melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt.
2. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly.
3. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes.
4. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer.
5. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
6. Meanwhile, heat the oil in a large, heavy skillet over medium-high heat. Sprinkle the steak with salt and pepper and drizzle with the 3 tablespoons of olive oil. Cook the steak to desired doneness, about 8 minutes per side for medium-rare (the steak shrinks as it cooks).
7. Remove the skillet from the heat and let the steak rest in the skillet for 10 minutes.
8. Transfer the steaks to a cutting board.  Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.

(This original recipe came from "Everyday Italian" by Giada De Laurentiis)

Fresh Homemade Spinach Spaghetti

Italian food (or what most Americans consider to be Italian food) is commonly the sort of "go-to" food that can be easily whipped up, last minute, on a harried work night.  Comprised generally of pasta, a tomato based sauce and some sort of cheese (plus a meat, more times than not), this type of "Italian" food has been something I have cooked even before I could cook.  Easy.  Nothing to it.  Just boil some water, dump in some pasta, let it sit on the stove until it's limp and then drain and eat.  As I said, easy. 

In all of my chronicles of kitchen mishaps, I have never flubbed on this type of meal.  With that said, it has never been the most grand or exciting of meals, either.  Just something to quickly eat when I've had a busy day and feel too tired to make anything else.  Life can be rather hectic, after all.  Sometimes we can forget to slow down - we forget to start at the beginning.  But, most of the time, best intentions aside, we just run out of time.  At least, that's always been my excuse.

In all of the years of my eating pasta, I have always bought it from the store.  Skinner.  Barilla.  De Cecco.  Buitoni.  Even the "off" brands and store brands have done their job.  But never have I ventured into the land of home-made pasta.  And, why not?  I am no stranger to flour and eggs.  I bake some new concoction every week, with eggy hands and floury hair to tell the tale.  So, why has the task of making pasta always seemed so daunting?  Or so unimportant?  Or simply not worth the time?  Possibly because of the lovely brands mentioned above and the ease with which they can be bought.  After all, it's a battle of $1 versus 1 hour.  My husband always likes to pose the question: which is worth more?  Usually I answer the latter: my time.  On this day, however, I stepped aside from my role as musti-tasker, efficiency chief, family organizer and general time warden to enter into the realm of the "old school."  A time before Buitoni in a land without a grocery store - my house, my dough, my pasta.  And, the result was simply gratifying.  Perhaps not the greatest pasta ever made, it still ranked higher than the others in my mind because of my own toils.  And the achievement of doing something (even if it's street value is only $1) still feels pretty good! 

Ingredients:

• 1/2 cup canned spinach, drained and patted dry
• 2 cups semolina flour
• 2 eggs
• 1 Tbsp. water

Instructions:

1. In a food processor, chop the spinach until finely ground.
2. Add flour, eggs, water and spinach into a mixing bowl.  Beat on medium speed for two minutes.  Continue to knead the dough by hand for two minutes.
3. Roll dough into walnut sized pieces and put aside. 
4. With the pasta-making attachment (KitchenAid), push the balls of dough through the press one at a time, cutting after the desired length of dough has been achieved.  Add flour after each time for easier separation of pasta threads.
5. To cook the pasta immediately, heat a large pot of water on the stove.  Add pasta once the water reaches a boil and allow to cook for 2-5 minutes.

Italy

Capital City - Rome
Currency - Euro
Population - 60,418,711 (April 2010 estimate)
National Language - Italian
Religion - More than 90% of the Italian people consider themselves Christian - of that group 88 percent are Roman Catholics and the remaining 2% are various other Protestant denominations.  Atheists now make up 5% of the population (though, even the majority of Christians polled admitted they were not actively religious).  Muslims, Buddhists, Jews, Sikhs and Hindus make up the remaining 5%.
Type of Government - Unitary Parliamentary Republic
Leaders - Giorgio Napolitano (President); Silvio Berlusconi (Prime Minister)
Country's Motto - "Per l`onore d`Italia" - Translates to mean "For the honor of Italy."

Geographical Highlights - The Italian Republic is a country in southern Europe.  It is made up of the entire Italian peninsula as well as Sicily, Sardinia, and many other smaller islands.  Italy also engulfs two countries within its borders, including the small nations of San Marino and Vatican City.  It is bordered by France, Austria, Slovenia and Switzerland to the north, the Adriatic Sea to the east, the Ionian Sea to the southeast, and the Tyrrhenian Sea to the west.  The landscape is varied, ranging from the cold northern Alpine region to the warmer Mediterranean region of the south.  Additionally, Italy has three active volcanoes: Etna, Stromboli and Vesuvius.

History - Archealogical excavations have found that people have been living in Italy for over 200,000 years.  Between the 17th and 11th centuries B.C., the Mycenaean Greeks established contact with the early Italian people; and, by the 8th and 7th centuries B.C., they established colonies along Sicily and the southern part of the Italian peninsula.  The rise of ancient Rome began around the 8th century B.C. and began to decline by the 4th century A.D.  After ruling a large part of Europe, the Roman Empire formally disbanded and created sub-sections of the Eastern and Western Empires.  In between the time of the Roman Empire and the Renaissance, Italy, as was true for all of Europe, lived in a period called the "Dark Ages."  The Black Death pandemic killed about 1/3 of the population.

Having given birth to some of the most respected and beloved artists (Michaelangelo, Da Vinci, Botticelli, Raphael, Perugino, Titian) and writers (Petrarch, Boccaccio, Machiavelli, Dante), it could be contended that the birthplace of all modern art and literature came from Italy.  The Renaissance was just the beginning of the illumination of such talent.

Italy's more modern history was more notably tainted by foreign rule.  However, 1814 brought about a reunification of the Italian peninsula.  During WWI, Italy remained neutral; though they would not remain as such during the Second World War.  Fascist Mussolini created an alignment with Franco and Hitler for the three nations to become known as the "Axis Powers."  Following WWII, Italy became a republic once again and have remained as such since that time.

Landmarks -

•The Coliseum - The most symbolic location within Rome, the Coliseum was the arena for Gladiators to show their strength.  Even though in ruins, it is still a most impressive architectural giant.
•The Leaning Tower of Pisa - This famous tower in Pisa begins its odd slope by the time it reaches the third floor in height.  Attempts to straighten the building have been thwarted due to fear of complete annihilation.
•St. Peter's Basilica - One of the most famous churches in the world, St. Peter's Basilica is a Roman landmark known to house the tomb of St. Peter beneath its altar.  Michaelangelo's "Pieta" is also on display near the entrance.

•Ponte Vecchio Bridge - Spanning the Arno River in Florence, the Ponte Vecchio Bridge is Europe's oldest stone, open-spandrel, segmented arch bridge - originally built in 1345.  It is said that the word bankruptcy originated here when a merchant had his table ("banco") broken ("rotto") by soldiers after being unable to pay.  Another interesting tidbit about the bridge - it was the only Florentine bridge spared by the Nazi's during WWII. 

•Appian Way - A stone paved road completed in 312 B.C. was the route that connected Rome to the ancient cities of Brindisi and Apulia.  It is an amazing feat of ancient engineering.

•Rialto Bridge - This iconic medieval bridge spans the Grand Canal in Venice, housing shops along its corridors.  For more than 1,000 years, it has been the commercial center of the city.

•Trevi Fountain - The lore behind this Roman fountain claims that if you throw in a penny you will be guaranteed a return to the city. 

Interesting Trivia -

•The word ‘ghetto’ comes from the Ghetto area of Venice, where all the city’s Jews were forced to live in the 16th century.

•Ancient poet Homer thought that the Campo Flegrei in the Campania region, near Naples, was the entrance to Hades.

•Over two-thirds of the city of Siena’s population was wiped out when the plague struck in 1348. It was the worst hit of all the towns in Tuscany.

•The cathedral in Genoa still contains an unexploded bomb. It was dropped on the city by the British during the first world war, and no-one has ever got around to removing it.

•In Italy, Mickey Mouse is known as "Topolino" and Santa Claus is called Babbo Natale.

•Napoleon had conquered Italy by the time he was 26 years old.

•The Bank of America was originally called the Bank of Italy.

•Cantaloupes are named after the gardens of Cantaloupe, Italy where this melon is believed to have first been grown.

An Omani Feast - Hummus with pita, Saloonah Laham (meat stew) and Apricots

As procrastination goes, I am often brilliantly able.  The month of November quickly overtook me and before I knew it my plans of an Omani feast were about to fall by the wayside.  Almost.  And then I remembered that November was the time of another feast - Thanksgiving.  Of course, it would sound subversive to relate the idea that the entire menu for one of the most hallowed of American holidays should come from the Middle East; but, as with all ideas, their acceptance would depend on the packaging. 

With a family full of folks who, for years, balk at the idea of forcibly eating turkey, I appealed to their greater culinary ideals.  Perhaps, I suggested, it might be fun to try something new.  Perhaps we are progressive enough, I implied, that we could forgo all of the typical dishes in favor of some more interesting ones.  Perhaps.  And, to my surprise, everyone seemed keen.

Without recounting the microscopic details of the entire dinner, let me just say that it was a hodgepodge of Middle Eastern fare with remnants of various countries represented at the table.  Oman, without question, was one of them.  And, as a result, one of the most prominent and favored dishes of the dinner was one taken from an Omani recipe; one of the most simple (though not necessarily unique only to Oman) - hummus.  Ridiculously easy to make but still somehow deliciously memorable, it ranked as one of the best things I have ever made wholly in a food processor.  Try it and see if your results are the same.  And, if you're brave, perhaps next year you can partake of my new Thanksgiving tradition by having an "ethnic" dinner.  After all, turkey and cranberries are SO 1621!

Hummus - Ingredients:

• 1 can of garbanzo beans (chickpeas) 
• 1 medium-sized clove of garlic (or ½ of a big clove)
• 1 tablespoon olive oil
• 3 tablespoons sesame seed paste (tahina)
• 3 tablespoons of lemon juice
• a pinch of cayenne (red) pepper

Hummus - Instructions:

1. Strain the garbanzo beans, reserving the liquid.
2. Put the garbanzo beans and all of the other ingredients in a food processor or blender and mix well.
3. Add from the reserved liquid, 1 spoon at a time, just enough to get the mixture to run smoothly in the blender (you will not need to add all of the liquid).  Run the machine for about 20 seconds after each addition of liquid. The final product should be thick, not runny.
4. Spoon into a bowl or plate. Drizzle with more olive oil if desired.  Eat with pita or other soft flat bread.

Of course, not to be forgotten was the Saloonah Laham (which roughly translates to meat stew).  I differed my way of making this from the original recipe due to time constraints.  While the recipe calls for boiling the meat for several hours in a pot of hot water, I opted to sear the meat and then add the liquids for a fast-slow cook afterwards.  Perhaps realizing the error of my ways too late, I almost burned the meat this way.  I now acknowledge openly that it is not always possible to transform old recipes into modern, time-saving versions.  I intend to try this again, later on, when I have hours to kill and patience by my side. 

Saloonah Laham - Ingredients:

• Meat for 4-5 people (Lamb, mutton, Beef or camel - I thought it a fun touch of keep this one in!)
• 5 cloves of garlic, smashed
• 1 Tablespoon of turmeric powder
• 1 large Onion, chopped
• 3 medium tomatoes, chopped
• 3-4 cups of fresh vegetables chopped in big pieces (carrots, zucchini, Eggplant, green beans, potatoes, okra and/or bell pepper)
• 3 Tablespoons of Omani mixed spices (or 1 Tablespoon ground coriander, 1 Tablespoon ground cumin, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground black pepper, and a couple of whole cloves)
• 3 Tablespoons of tomato paste
• 3 Tablespoons of fresh, chopped cilantro or parsley (optional)
• Fresh hot peppers or ground cayenne pepper, to taste
• Salt or bouillon, to taste

Saloonah Laham - Instructions:

1. Leave some meat on the bones (if any) and cut the rest into 1 inch cubes. In a large pan, bring about 7 cups of water to boil. Add the meat. In a few minutes, skim off the foam that collects on the top of the water with a spoon. Add the smashed garlic and turmeric powder. Cover and boil for a few hours, until the meat starts to get tender.
2. Add the chopped Onion, tomato, vegetables, and the rest of the ingredients. Boil until the meat and all of the vegetables are very tender. Add water, if needed, to make it as dry or as soupy as you like it.
3. Serve the "saloonah" over white rice.

And, finally, dessert.  Can you believe it's as simple as apricots.  On a plate.  Nothing more, nothing less?!  Sometimes I forget that fruit, what my mom would often call "nature's candy," is often the best end to a meal.  I just hope my sweet-tooth will allow me to remember this later on. 


(The original recipe for hummus came from this website: http://recipes.wikia.com/wiki/QUICK_HUMMUS)
(The original recipe for saloonah laham came from this website: http://recipes.wikia.com/wiki/SALOONAH_LAHAM_-_meat_stew)

Oman

Capital City - Muscat
Currency - Omani Rial
Population - 2,845,000 (2009 estimate)
National Language - Arabic
Religion - Almost all of the nation of Oman is considered to be Islamic.  Of that group, 75% are Ibadhi, a denomination that is neither Shia nor Sunni.  Sunni Muslims make up about 17% of the population while Imani Shia Muslims and Zikri form an additional 8%.  Though there are no formal records kept by the government of Oman, some sources indicate that perhaps as many as 5% of the people practice a religion other than Islam.  Those faiths may include Chrisitianity, Hinduism, Zoroastrianism, Sikhism and Buddhism.
Type of Government - Islamic Absolute Monarchy
Leaders - Qaboos bin Said al Said (Sultan); Fahd bin Mahmoud al Said (Deputy Prime Minister)
Country's Motto - While the country has no official motto, Sultan Qaboos bin Said has coined something simlar to a motto when he proclaimed "progress with respect for heritage."

Geographical Highlights - The Sultanate of Oman is a country in southwest Asia which occupies the southeastern corner of the Arabian peninsula.  It is bordered by the United Arab Emirates to the northwest, Saudi Arabia and Yemen, the Indian Ocean to the east and the Gulf of Oman to the north.  The country also includes Madha and Musandam, two enclaves on the Gulf of Oman and just south of the Strait of Hormuz.  A vast desert plain covers most of the country, with the exception of the Al Hajar mountains along the north and southeast coast.  It is in this mountainous region and fertile plain where most of the major cities of Oman reside.

History - Wattayah, located in modern day Muscat, is the oldest known human settlement dating around 5,000 years.  Oman was also referred to as Majan in Sumerian tablets.  From the 6th century B.C. until the time that Islam was introduced, in the 7th century A.D., Oman was ruled by three Persian dynasties: the Achaemenids, the Parthians and the Sassanids.  When these dynasties ended and Islam was introduced, the Omanis were among the first group of people to accept the new religion.  Thus, it has remained a Muslim nation ever since. 

In the early 16th century, the Portugese conquered Omani ports, but local Arabs successfully forced them out by 1650.  The Al Bu Said family began their rule of the nation in 1740 until present day.  British influence, which was felt since the late 18th century, caused the arrangement of national power to be dispursed to the imams in all areas of the country except for the coastal region.  The Sultan, who controlled the coastal region, finally overturned this arrangement and took complete control of Oman in 1959.

Landmarks -

•Sultan Qaboos Grand Mosque - Famous mosque in Ruwi is able to house 20,000 people in prayer.  An amazing feature to look for is the hand-woven Iranian rug which took over four years to create.
•Mirani Fort - The red-stoned fort sits atop Muscat harbor, an old reminder of the country's turbulent history.  Built in the 1580's by the Portugese to defend the land against Turkish warship invasion, it is now home of the Omani army.
•Al Alam Palace - The palace of Sultan Qaboos bin Said is said to be one of opulence.  Of course, visitors are not allowed inside; but, the outside is a sight to be seen in itself.

Interesting Trivia -

•The Gravity Point, a thirty-minute drive from Salalah, is where your vehicle will roll uphill even if you switch off its engine. This phenomenon can be experienced over a stretch of 200 meters.
•With 2869 oil producing wells in Oman, the economy is driven by oil and about 40 per cent of the GDP is accounted for by oil. The major countries that buy crude from Oman are China, Thailand, Korea and Japan.
•Oman was once one of the richest countries in the world - its wealth came from the trade in incense.
•Tourists were only allowed into Oman at the beginning of the 1990s.
•Oman is traditionally known for breeding Arab horses.
•Omani men wear the long robes known as dishdashas and carry curved daggers known as khanja. Turbans are also part of the national dress.



Palmiers (Elephant Ears)

Often times (at least in my mind), the intricacies of French pastry-making sends a chill of terror down my spine.  Though it has been highlighted that the French are sometimes known for simplicity, the fact of the matter is that more times than not they follow as difficult a road as a culture can take.  This is especially the case with most French desserts.  So, as this month's journey sent me on the road to Paris, I found myself with extreme anxiety over the dessert aspect of our menu.  After all, I love desserts.  I love French desserts.  But, the pressure imposed on myself because of these truths would mean that nothing less than perfection would do.

So, I decided to try a little treat that I have eaten many times before.  Palmiers.  Sometimes called "elephant ears" or "palm leaves," when in a baker's window they look like a million bucks, shimmering with carmelization and glimmers of sucrotic bliss.  They are one of my favorites!  Not too sweet.  Not too savory.  Somewhere in the blissful world between.  A perfect ending to a heavy meal.  The perfect pick-me-up during an afternoon slump.  What I mean to say is that they are an all-purpose dessert; good for any season, any company, or any reason.

In trusting the "Barefoot Contessa" (despite the fact that she's not French), I felt that she would pave the way a little more easily than some of her predecessors.  And, truly, she did.  Though her recipe doesn't call for one to make their own pastry dough (thank heavens for Pepperidge Farm and the frozen section of the grocery store!), it is in all other ways authentic.  And, though I earlier jumped to the idea that the French were masochists when it came to the complexity of their desserts, I was again nicely surprised to learn that they are, sometimes, simplistic...even with their pastries.

So, it was a surprisingly easy month devoted to a typically difficult nation.  And, though it seems like the perfect time to insert another "Viva la France," perhaps it would be more fitting to say "Viva Simplicité!"

Ingredients:

• 2 cups granulated sugar
• 1/8 teaspoon kosher salt
• 2 sheets puff pastry, defrosted (recommended: Pepperidge Farm)

Instructions:

1. Preheat the oven to 450 degrees F.
2. Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar.
3. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers.
4. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.
5. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
6. Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

(This original recipe came from "Barefoot in Paris" by Ina Garten.)