Grand Prix Gourmet

Nothing warms you more on an overcast day than a warm comforting bowl of stew and an exciting Formula 1 race. Our F1 family celebrated the Saudi Arabia Grand Prix with Dawood Basha, a delicious potato and kufta stew, served over vermicelli rice. Baked feta with honey and thyme, hummus, pitas, Ghraybeh (Middle Eastern Pistachio Shortbread) and a refreshing pomegranate margarita completed our meal. Cora, my beautiful Lab-Pei has a habit of sneaking into the pictures. She’s a good girl!

RECIPES:
• Baked Feta with Honey (see recipe below)
• Dawood Basha (Kofta and Potato Stew)
• Vermicelli Rice
• Ghraybeh (Middle Eastern Pistachio Shortbread)

Baked Feta with Honey
1, 8-ounce block of feta, preferably Greek, blotted dry
Sprig of fresh thyme, optional
2 tsps. extra-virgin olive oil
1 Tbls. honey
Black pepper
Pita bread, toasted and cut into wedges

Heat the oven to 400 degrees. Place the feta in a small oven-to-table dish, top with thyme and cover with the olive oil. Bake until the cheese is soft and springy to the touch but not melted, about 8 minutes.

Heat the broiler. Heat the honey in the microwave or over a pan of simmering water until it is fluid enough to be spread with a pastry brush, then paint the surface of the feta with it. Broil until the top of the cheese browns and just starts to bubble. Season to taste with black pepper. Serve immediately with pita wedges.