Long Bean Salad with Creme Fraiche Dressing

As a child having an August birthday was always a little disappointing.  Children who were born during the school year had typical parties that included games and home-made birthday cakes, but in the heat of the summer not too many kids were hanging around the Bronx.  It also stemmed from the fact that my parents were not particularly interested in birthday celebrations.  They never quite understood what all the fuss was about, on top of which they believed that once your birthday arrived, that year was over and you were now entering the next year of your life.  Telling your friends that you are finally sixteen was somewhat hampered by my Mom who was busy reminding me that I was no longer sixteen, but now in my seventeenth year.  We didn’t know my father’s actual birthday till he sent for his Polish birth certificate when he was well into his sixties.  We grew up thinking his birthday was December 2nd, and so you can imagine our surprise when the certificate arrived and we realized he was born on February 12th.  He hadn’t remembered that the day, rather than the month, is listed first on European documents.  My mother often reminded us that birthdays were not marked when she was growing up, but were referred to in proximity to holidays, you were born near Sukkot, or on Passover, and that was the extent to which it was mentioned.

All this by way of saying that I love celebrating birthdays, which is no surprise.  It just so happens that there are many August birthdays in our family and one in mid-September, which is close enough.  My youngest son turned 24 today or as my mother would have said, has now entered his 25th year.  Out of bed early this morning, I am spending the day cooking for his birthday celebration, a picnic and concert at the Hollywood Bowl.  Dinner will include slow-roasted tomatoes, cheese (hand delivered from Paris) and a crispy baguette.  Then on to baked salmon, pasta with vine-ripened tomatoes, basil and garlic.  Sides are grilled artichokes, Chinese Long Bean salad, and a green salad with avocado and hearts of palm.  Then champagne grapes, Bing cherries and a home-made two-layer chocolate cake.
Happy birthday Micah,and of course to all of you other August babies, here’s to us!!  Special wishes for my Machatenista who has a big celebration coming up, and to Auntie Clara who is turning 100!!

Micah's Birthday Cake

Chinese Long Bean Salad with Creme Fraiche Dressing

1 pound Chinese Long Beans, trimmed and cut into 1 1/2″ pieces

1/4 cup finely chopped fresh basil

3-4 cloves minced garlic

2 tablespoons crème fraîche

2 tablespoons honey

Salt and freshly ground pepper to taste.

Cook cut long beans in rapidly boiling salted water for 1-2 minutes.  Do not over cook.  Drain and plunge into bowl of ice water and allow to cool.  In a large bowl, combine basil, garlic, honey and crème fraîche.  Add beans and toss.  Taste and adjust seasonings.
Serves 6

Enjoy,

Irene