Scallops and cauliflower make a fabulous pair. Cauliflower is often served as a purée with scallops but here it retains its integrity. This wonderfully well-balanced and complex recipe, by Chris Blanchard and Richard Reddington for Food & Wine, is quick and easy to cook. What more could you ask? First cut a cauliflower into florets…… Continue reading scallops and cauliflower
Tag: capers
tapenade
Ancient Rome had similar dishes using olives and anchovies but the Provençal tapenade is named for its ubiquitous ingredient of “tapenas” or capers. Traditional tapenade always includes black olives and capers but additional ingredients may vary. This well-researched recipe is by Felicity Cloake for The Guardian. Spread it on bread or crackers as an hors…… Continue reading tapenade
michelle picker cooks 