IIRC it's Tuesday the 26th of July. Never mind how I know (and manage
to remember!)
Happy Birthday!
My mom threw a ladies' luncheon today in honor of her visiting friend,
but took the opportunity to make a fuss over me, too. I've had a tough
year, I enjoyed every minute of it.
Mom's friend helped with the food - they served mixed berries, plain
but delicious, as a first course; then the main course was this
enormous shrimp & zucchini marinade over field greens. She tripled the
Epicurious recipe and served it on a hand-thrown clay platter I gave
her. The shrimp salad was excellent and I will be making it one of
these days (but for a party you really must at least double it).
However the triple recipe was more than enough for 10 ladies - we all
had large servings and seconds.
MOm also made Lebanese-North Carolina za'atar pies - using biscuits
from a can! Seems like a travesty but she got the idea from my Lebanese
aunties, who came to America in the 1980s and decided za'atar tasted
fine on store bought biscuit dough. I ate several of them and my inner
Berkeley food snob never squawked once -not until I typed these words,
in fact.
Dessert was a very rich, amazing chocolate cake with tempered chocolate
on the sides from Bonniere Patisserie in Alameda, CA.
SHRIMP SALAD WITH ZUCCHINI AND BASIL
http://www.epicurious.com/recipes/recipe_views/printer_friendly/105146
Use packaged prewashed mixed baby greens to make this salad in
practically no time. A chilled Sauvignon Blanc pairs well with the
dish's fresh, bright flavors.
See how to devein shrimp.
http://www.epicurious.com/cooking/how_to/video/
1/4 cup fresh lemon juice
3 tablespoons drained capers
1 shallot, minced
1 tablespoon Dijon mustard
1/2 teaspoon dried crushed red pepper
1/2 cup olive oil
1/2 cup chopped fresh basil
1 pound uncooked large shrimp, peeled, deveined
2 zucchini, cut into 1/2-inch cubes (about 2 cups)
8 cups mixed baby greens (about 5 ounces)
Freshly grated Parmesan cheese (optional)
Whisk lemon juice, capers, shallot, mustard, and dried red pepper in
medium bowl. Whisk in oil, then basil. Season dressing to taste with
salt and pepper.
Bring large saucepan of salted water to boil. Add shrimp and cook 1
minute. Add zucchini; continue cooking until shrimp are opaque in
center and zucchini is crisp-tender, about 1 minute longer. Drain.
Rinse under cold water and cool. Drain well. Transfer to large bowl.
Add 1/3 cup dressing and toss to coat. Season to taste with salt and
pepper.
Toss greens in large bowl with enough dressing to coat. Divide greens
among 4 plates. Arrange shrimp and zucchini atop greens. Serve, passing
Parmesan cheese separately, if desired.
Makes 4 servings.
Bon Appétit
June 2001
Regards,
Leila