Friday, August 6, 2010
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I love throwing dinner parties. I am always trying to think of fun and tasty snacks to have as appetizers: not too fancy or fussy, things you can pick up with your hands, and something I can make myself. I was recently at a cocktail party where breadsticks were served — store-bought — and they were okay, but I figured they can’t be too hard to make and I can add any flavors I like.
Ingredients
Pizza dough (homemade or store bought)
Any toppings you prefer. (we suggest black and white sesame seeds, fennel and coriander seeds, poppy seeds, chile powder, finely grated Parmesan cheese, za’atar spice mix, or freshly ground black pepper)
About 1 tablespoon extra virgin olive oil
Coarse salt
Directions
Heat oven to 400 degrees.
Line 1 or 2 baking sheets with parchment paper. Roll out your favorite pizza dough (store-bought or homemade) to about 1/3 inch thick.
Using a large knife or pizza cutter, cut the dough into 3/4-inch-wide strips.
Brush lightly with water and sprinkle with any mix of seeds, spices, and cheese. One by one lift the ends of the strip and twist. Arranged the twisted strips onto baking sheets.
Bake until nicely browned and crisp, about 15 minutes. Drizzle with extra virgin olive oil and sprinkle with coarse salt.
Let cool, then serve or store up to 1 day in an airtight container.
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.
Thursday, March 10, 2011
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By Cathy Huyghe | Tuesday, August 10, 2010
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"Let me start with full disclosure.
I have never watched an episode of Throwdown with Bobby Flay.
I hadn't ever, that is, until last night, when Marilynn and Sheila Brass were challenged to a Pineapple Upside Down Cake bake-off on Flay’s show. The Brass sisters, award-winning authors of Heirloom Baking and Heirloom Cooking, are Cambridge residents who have made a name for themselves as interpreters and perfecters of historical recipes. (See my article on them from a few years ago in the food section of The Boston Globe.) Sheila Brass is a long-time employee at WGBH, and Marilynn Brass is a two-time alumna of Northeastern University, in whose gorgeous new exhibition kitchen the episode was taped.
Let’s cut to the chase: the judges named the Brass sisters’ cake the winner!
That’s the bottom line, I suppose, but through the course of the episode I was more interested in what makes Throwdown with Bobby Flay good television.
Partly it’s the drama of the competition of course, which is inevitable given the format of the show. It pits “the pro,” Flay, against amateur but very well-regarded cooks and bakers across the country; the playing field is evened somewhat by the specific dish of the competition, which is a specialty of the amateurs while Flay and his co-cooks start their rendition from scratch.
What also makes Throwdown with Bobbly Flay good television is the personality, surprise, and reaction of the cooks who are challenged. Some react by trash-talking with Flay but the Brass sisters, true to their playful yet sincere and well-mannered form, were FUNNY and gracious from start to finish.
That not only makes for good television, it makes for good people, which made it impossible not to root for the Brass sisters’ Pineapple Upside Down Cake. When the judges’ decision was announced, naming the Brass cake the winner, the audience at the Northeastern exhibition kitchen cheered wildly.
So did I.
Cathy Huyghe is a contributor to WGBH Daily Dish blog. Read new WGBH Daily Dish posts every weekday, where you can explore recipes and tips for good food and wine.
Wednesday, February 13, 2013
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Friday, August 17, 2012
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By Meg Cramer | Monday, April 23, 2012
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