Last Sunday, we gave a pool party for our god-daughter. It’s an annual event to celebrate her birthday for the four of us who are called “The Uncles”. Andrew and I and Terry and Shawn have watched Olivia grow up and we’ve been there for every birthday. It’s the perfect time to break out the Rosé and the pool toys—this year a gigantic swan Olivia named “Gloria Swanson”. It’s also the perfect occasion for this salad. I was drawn to a recipe from Ann Burrell, the Food Network’s wild-haired woman who, it turns out, is a summer visitor to the Hamptons. In her original recipe which appeared in Hamptons magazine, Ann used our perfectly ripe heirloom tomatoes as the basis for a shrimp salad. I took off from there. First, I have to thank Ina Garten, who, as almost everybody knows, lives in the next town over full time. From Ina, I learned that roasting shrimp is the best way to capture all their flavor. Far superior to boiling shrimp, roasting them seems to bake all the flavor into the shrimp. The tomatoes were a no-brainer.
Caramelized Pineapple - A simple, French-inspired recipe for Caramelized Pineapple yields rich, tropical tidbits. Inspired by Baking Chez Moi by Dorie Greenspan.
2 hours ago