Last time I was in Alexandria, I stopped in the Principle Art Gallery. They had a lovely collection of mainly paintings, although there were some sculptures as well. We spent quite a bit of time in there because they had a varied collection. The staff was very helpful and knowledgeable. Check out the link to their website below.
I am a little obsessed with truffle oil right now and I tried it with dinner tonight.
Cous Cous with Truffle Oil
I package Parmesan Cous Cous mix (preferably Near East)
1 Bay Leaf
Sea Salt and Freshly ground black pepper (to taste)
One tablespoon olive oil
One teaspoon Truffle Oil (white or black truffle oil would work)
One medium zucchini or two small zucchinis
One medium summer squash or two small summer squash
One tablespoon of fresh basil
Start by slicing the zucchini and summer squash very thinly. Place the vegetables in a hot pan with about a tablespoon of olive oil, sprinkle with sea salt and freshly ground black pepper. Cook them in a single layer so they can brown a little. Prepare the cous cous according to directions on the mix. Add a bay leaf, black pepper, the spice mix, and a teaspoon of truffle oil and then bring the water to a boil. Add the cous cous and stir. Let stand for about 5 minutes. Next fluff the cous cous with a fork and add the vegetables, basil, and toss or just place the vegetables on top of the cous cous. The great thing about cous cous is you can serve it hot or at room temperature so you have some flexibility with serving it. This makes cous cous a great choice for casual entertaining.
Click the link below to purchase truffle oil.