TABLE TALES. Richard Alther

      You can store the sticks, unrefrigerated, for up to 3 days in an air-tight container. If longer, recrisp them on a baking sheet for 10 minutes in a 300° oven.

       On a floured cutting board roll out with a pastry roller a thawed puff pastry sheet to about double its size, but as rectangular as you can make it. Spread a thin layer of anchovy paste over half the sheet, and then fold the other side over the spread part. Roll the layered sheet again to press together lightly. With a sharp knife square off the edges so you have a rectangular sealed sheet. Cut the pastry into ½ inch strips and place them on an oiled baking sheet about ½ inches apart. Bake in a 375° heated oven until puffed and golden. Remove from the oven and allow to cool before removing to an airtight container. I like to serve these bread sticks upright in an attractive container near where cocktails are being served.

      Basmati Rice

       TIME SAVER

      Most rice and grain dishes can be made ahead of time and then microwaved for a minute or two immediately before serving. When I’m entertaining, the last thing I want to worry about is whether the rice is burning. I find that reheating rice and grains (quinoa, barley etc.) in a microwave does not cause any loss of flavor or texture.

       I prefer rice from India because of its nutty flavor and aroma. Follow package directions, or simply prepare two parts water with one part rice (rinsed) and bring to a boil, then allowed to simmer covered for about 15 minutes.

      TO SERVE: On individual serving plates mound a scoop of basmati rice, followed by a chicken breast to its side. Spoon some of the “Tikka Masala” sauce over the chicken and the rice. Add a nice amount of compote to the other side and garnish the chicken and rice with some of the chopped scallions.