Mom's Birthday Brunch!

September in San Francisco could not be more perfect, the weather is warm and so many fruits and vegetables are in season, so you can imagine how excited I was to surprise my mom with a birthday brunch party.

The Menu:

Heirloom Tomato & fresh buffalo Mozzarella stacks

BBQ Shrimp on Rosemary skewers

Spanish Style Potato & Zucchini Torte 

Baked Peach Puff Pastry for dessert: recipe

Heirloom Tomato & Buffalo mozzarella stacks:

Yields 6

3 Heirloom tomatoes (different colors if possible)

3 balls of fresh buffalo mozzarella

fresh basil leaves

quality extra virgin olive oil

coarse sea salt and fresh ground pepper 

Slice the tomatoes horizontally into sixths 

Slice the mozzarella into sixths

layer the tomato, mozzarella slices and basil leaves beginning with tomato and ending with the end piece of mozzarella.

garish with basil

drizzle with good extra virgin olive oil and sprinkle with corse salt and fresh pepper

BBQ Shrimp on Rosemary skewers:

Yields 6 

about 24 shrimp prepared

fresh rosemary

parsley

lemon

olive oil

Prepare 12 rosemary skewers:  remove the leaves off the bottom 2/3 of the rosemary branch.

In a food processor combine the removed roesmary leaves, some parsley, fresh squeezed lemon juice, olive oil and S&P

Marinate the shrimp in the fridge for at least 30 minutes

Skew the marinated shrimp onto the prepared rosemary skewers

BBQ or heat an ungreased frying pan and cook on the stove for about 7 minutes, turning once

Spanish Style Potato & Zucchini Torte:

about 3 potatoes, sliced

about 3 green zucchini, sliced 

one yellow onion chopped

1 clove of garlic minced

1 T of any fresh herbs chopped (optional)

6 eggs

1/4 cup olive oil 

S&P

preheat 350 degrees F

cook the potato slices in the olive oil- about 20 minutes

transfer and drain the potatoes on a plate lined with paper towels

In an oven proof frying pan...

cook the onion for a couple minutes 

add the garlic

add the zucchini and cook for about 5 minutes

add the potato and arrange evenly in the pan

In a bowl combine the eggs with 2 T of water, S&P and wisk.

Pour the eggs over the potatoes and zucchini and cook for about 10 minutes moving the eggs around to insure even cooking.  Be sure you're lifting the bottom of the eggs ensuring that they're not sticking to the pan.  Be gentle.  Try and keep eggs in the firm shape as the pan. 

Sprinkle on your herbs and cover with a lid.

Bake for 10 minutes

Remove from the oven

Slide your spatula under all edges of the torte ensuring it's not stuck to the pan anywhere.

Slide your torte onto a platter.