The most time-consuming part of this recipe is shelling the shrimp. All you do is soften shallots and garlic in oil for a few minutes, then add the shrimp, white wine, lemon juice, frozen or canned artichoke hearts. Right at the end, add salt, pepper, and parsley.
|Come to me, my lovely shrimp.|
My friend missed Charlie (they adore each other), so she invited us over for a lunch of tasty Persian food on Saturday so she could spend time with him. I had spare apples from that pie I didn't make over the holidays, so I made a recipe from David Lebovitz's Ready for Dessert that caught my eye the very first time I flipped through the book: Buckwheat Cake with Cider-Poached Apples (pg. 44).
Pulverized almonds are mixed in with the buckwheat flour, so the nuttiness really complements the cozy flavor of the buckwheat flour. On its own, the cake was good. With the poached apples, this dessert was three-thousand times more delicious. 3,000 is the result of a scientific calculation. My only small qualm is that Lebovitz says to spoon the apples and syrup over the cake. The problem is that the "syrup" is more juicy than it is syrupy, so it made the cake soggy. I prefer the apples and a slight drizzle of juice on the side.
Wow, that's two recipes in one post that included the word "perfect." Good stuff.