eat, write, cook

July 22nd, 2010 | Category: food

I said in the last post that I’m not going to be actually reviewing books in this blog. But I will talk about books and writing. And about what I’m enjoying reading. And I’ll also talk a bit about food. One of the things I love reading in other people’s blogs is their food writing. Kate at bean there, read that talks about good coffee, and breakfast, Charlotte Wood at how to shuck an oyster writes about her kitchen adventures. And it was Charlotte writing about cauliflower here and here that prompted this salad. It was so easy and delicious and here is the recipe.
Put a halved and de-seeded red capsicum in the oven to roast. Chop one cauliflower into small florets. Blanch for a couple of minutes. Drain well. Fry until golden in some olive oil with a couple of smashed garlic cloves. Tip cauliflower into a serving dish to cool a little. Remove garlic. Peel and cut capsicum into strips. Add. Toss in a handful of chopped mint and one of chopped flat leaf parsley. And about a quarter of a thinly sliced red onion. Add a teaspoon of dried crushed chili and plenty of salt and pepper. Dress with a good slurp of olive oil and same quantity of Maggie Beer vino cotto. Garnish with some chopped dry-roasted almonds. Eat. Yum. For me, cooking is a great way to write. Doing stuff with your hands allows your mind to wander away to some other place and get on with writing work. And ps photographing food? Tricky. Particularly when people want to eat it. No, go away, not yet, I’m photographing it…

2 responses to “eat, write, cook”

  1. Cath Crowley says:

    Shucking is one of my favourite verbs of all time. You don’t get to say it all that often unless you just decide you’re going to use it it with reckless abandon and in all the wrong ways.

    This recipe sounds amazing. I just decided on dinner tonight.

    • fiona says:

      Wonderful verb! – and if you dive into the ‘how to shuck’ archives – Charlotte gives great shucking instructions.

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