cayenne pepper tagged posts

Usually around this time I start posting a series of post entitled Summer Food. But, what is summer food? What makes a great summer food plate? It has to be, simple, fresh, not heavy in oils and fats, and most importantly remind you of summer. Being in Boston the summer food time is a little late, but it is here at last, and being in Boston it is a great opportunity to get our hands on some fresh amazing fish. This time some freshly caught (or at least I want to believe freshly caught) swordfish. Served with an unusual type of pasta…

Staying tuned to the same frequency as the previous post, I will have a second summer dish, that I love. It is a simple humble summer dish that can be eaten warm, but I prefere it room temperature. It is a cauliflower casserole… Just that. Cauliflower and a simple sauce, one of the four mother sauces, baked in the oven. I got this idea from Ece a friend of mine that she made a similar version a few years back. The homeyness of that food will never be forgotten. But since we are having the first entry ever for the cauliflower as it is custom to this blog, we will start with a small history of the cauliflower, a distant cousin of the broccoli and cabbage.

Cau...

I left for last the sauce that is the one closest to my heart. The sauce of the sauces. Well at least for me it is. I love this sauce as nothing in the world. It is a sauce that has only one way of making it and can accommodate everything, from veggies to cardboard.