Here is another recipe that came out of this month’s Daring Bakers challenge.  It was also from the book The New Book of Middle Eastern Food by Claudia Roden.  The photos in the book showed very thin pastry (paper thin phyllo) sprinkled with powdered sugar.  Since I used strudel dough, my resulting almond fingers were [...]

MOULES a la MARINIERE (Mussels in White Wine, Parsley, Shallots and Garlic) Next to oysters, mussels are one of my favorite shellfish.  Even back in the days when we’d cook it in soupy ginger sauce with chili leaves (dahon ng sili) or malunggay, I could eat a whole pot full of these.  Grilled or baked [...]