Okay, so I know it's not drawing and painting, but I've decided to post recipes on my blog. Cooking is an art form after all. Dalí, Picasso, Pollock, Renoir, Monet—they all got creative in the kitchen, and some of them wrote their own cookbooks.
The recipe that I posted today was completely spur of the moment. I don't often plan what I'm going to cook. I just see what's in the fridge, and often, out of necessity, my most creative endeavors come out of not having much in there. We usually have an abundance that I didn't used to have. I've lived on a food budget of $40/month, so I know the meaning of being a starving artist first-hand.
It's a really satisfying dish when you're really hungry. It goes great with meat, poultry or fish, but today I served it for the boys with some pasta and red sauce.
1 head of cauliflower
4 cloves of garlic
3 tablespoons of olive oil (for frying)
2 teaspoons of anchovy paste
2 pinches of dried red chili flakes
First, get out a good frying pan. A cast iron skillet works best, because it will allow you to really bring the cauliflower to an amazing golden brown. Add the oil to the pan. Take the anchovy paste and mash it into the oil as its warming.
Cut the cauliflower into good-sized florets and add them to the pan. Mince the garlic and throw that in. While this is frying, stir once in a while, until all sides of the cauliflower are nice and brown and crispy. Add the juice from one whole lemon, and then sprinkle with dried chili flakes, and maybe a touch of salt.