We invited our good friends for dinner last night and the best thing happened-they offered to bring half the meal with them! They are both wonderful cooks and have access to some of the best produce around, so we knew we were in for a treat. I let them decide what they wanted to make before I planned what I’d be cooking. They said tomatoes, corn and a dessert with peaches from their garden (did I mention that they used to own a bakery?). I figured I’d do starters and something with shrimp for a main course.
It was a glorious evening and we dragged the adirondack chairs on to the lawn and drank champagne while we nibbled on farinata and more zucchini blossoms. I chose to make baked shrimp scampi that is totally a do-ahead dish and only needs about 12 minutes in the oven. You can see from the photo that we had heirloom tomatoes with burrata cheese along side roasted peppers and eggplants. The star of the show were individual corn puddings-pureed corn, eggs and cream that just melted in your mouth.
As the sun set over the ocean we sat back, poured cream over the peach-raspberry buckle and toasted great food and great friends.