Recently, Angela, BJ, Karen and I saw the 24 hour screening of Christian Marclay's The Clock at LACMA. I'd like to say I made it super late but in reality, a warm, dark movie theater late at night only results in me falling asleep! The Clock was unbelievable - for those of you who missed it in LA, hopefully LACMA will bring it back again. It will soon show at Paula Cooper in NYC. One of the best parts of the evening was the picnic we had in the courtyard....great wine, simple fresh summer fair and lots and lots of fruit and cheese for dessert!
squash carpaccio, recipe follows
smoked salmon pinwheels (with goat cheese and avocado), recipe follows
coconut chicken (courtesy of Angela)
sesame chicken (courtesy of Angela)
broccoli salad (courtesy of Angela)
cheese platter (courtesy of Karen) with farmer's market peaches
2 summer squash, mandolined
1 heirloom squash, mandolined
juice of 1 lemon
toasted pine nuts
about 3 tbsp parmiggiano (cut into little chunks)
fresh chopped basil (about 2 tbsp)
fresh chopped parsley (about 2 tbsp)
drizzle really good olive oil
salt and pepper to taste
Add lemon juice, salt and pepper to an airtight container. Drizzle in olive oil, whisking to emulsify. Add remaining ingredients and stir. Chill until ready to eat. Best after about 1-2 hours.
smoked salmon pinwheels.
2 slices of smoked salmon
spreadable goat cheese (enough to make a thin layer on each tortilla)
1/2 large avocado, sliced
1 tsp lemon juice (for avocado)Lay tortillas on a cutting board. In a small bowl, add avocado and lemon juice, mashing avocado and mixing with lemon (to prevent browning). Note: I did not do this and it was a mistake as the avocados turned brown on the edges.... Spread a thin layer of goat cheese on tortilla. Top with salmon in an even layer. Spread avocado on top of salmon. Roll tortilla and cut, seam side down. Seal pesky ends with toothpicks. Keep chilled until ready to eat.