Tiny Bites, Big Flavor, SELF magazine, May 2010

Check out my feature on Chef Jose Andres's fantastic tapas recipes in the May issue of SELF. This recipe-driven piece focuses on some excellent recipes from Chef's restaurants and books. Here is a shot of the tuna on toast during the testing process –  

And for all my blog readers, here is a treat. Another Jose recipe that I love (not featured in the magazine) – 

Coliflor con Aceitunas y Frutos Secos By Chef Jose Andres

Cauliflower with Olives and Dates by Chef Jose Andres

 
(First cauliflower photo is mine, and the second is courtesy of Jose's lovely team!)
  

Serves 8

INGREDIENTS

1/4 cup extra virgin olive oil

1 pound cauliflower, broken into small pieces

6 sprigs fresh thyme

14 pitted dates, cut into quarters

12 pitted black olives, halved

12 pitted green olives, halved

1/2 cup sweet dessert wine such as Pedro Ximenez

3 teaspoons pimenton

¼ teaspoon sea salt (optional)

PREPARATION

Heat the oil in a large pan over medium heat. Add the cauliflower and thyme and cook until the cauliflower is brown and caramelized, about 8 – 10 minutes. Add the dates and olives and cook for about 1 minute more, until heated through.  Add the wine and deglaze the pan, allowing the alcohol to burn off – this should take about a minute or two. Transfer to a serving bowl and sprinkle with pimenton and sea salt, if using.