Too damn hot to cook.
I had two small cauliflowers in the fridge. Cleaned them up, cut them up, and blanched them in salted water for about three minutes. (Yeah, that's cooking, but not much.) Drained.
1/2 cup chopped Spanish olives
salt (taste the cooked cauliflower first -- if your cooking water was well salted, you might need no additional salt)
red pepper flakes (to your taste)
half an anchovy filet, mashed
1 large clove garlic through the garlic press
1/4 c chopped parsley
1 Tbs capers
generous olive oil
red wine vinegar
Mix well. Chill. Or serve at room temperature (my preference).
Saturday, July 7, 2012
Dave loves to eat, and cook, and feed his family and friends. Thankfully Dave's family and friends like to eat what he cooks. Dave has achieved the Great American Dream -- suburban banality. He cooks from his modestly appointed kitchen in the leafy suburbs of Delaware County, Pennsylvania, a stone's throw from Philadelphia. Stop by for dinner. Or lunch. Or breakfast.