Sharing

Sitting around the table sharing a good meal is just plain fun.

I'm sure that my foodie friends would agree that this is why we cook.

Leisurely hours sharing stories, laughing, crying, tasting, and sipping - isn’t that what life is all about?

Sometimes it's fun to present a fancy dinner, served in courses, on your best china, with crisp white linens, sparkling crystal, and sterling silver place settings.

Alternatively, there are times when keeping things casual can be just as elegant.

Simple white plates, mismatched napkins, tumblers, every day cutlery, and blue jeans. Cozy. Comfortable. Intimate.

In the end, whether it's fancy or casual, it's really about the people at your table.

Occasionally, when we are entertaining just a few friends, I love to put out several dishes in the center of the table to share. It makes my heart happy to watch everyone dig in.

That is one of the reasons I enjoy the concept of tapas so much. All you need are a few hearty dishes to share, and you can sit down and enjoy being with your company. After all, they are the reason you are together.

If Mr. Rogers taught us one thing, it was "sharing." Make a few tapas, invite a few friends, uncork a nice bottle of wine, and - before you know it - you will be deep into the night with a warm glow in your heart.

~ David

Coliflor con Vinagreta Templada de Jamón

salt

1 tablespoon sugar

1 large tomato

1 large cauliflower

3 tablespoons sherry vinegar

1⁄2 teaspoon freshly ground black pepper

1⁄2 cup virgin olive oil

2 scallions

1 green frying pepper, such as Anaheim

2 tablespoons snipped chives

4 ounces Jamón Serrano

Bring a large pot of water to a boil with 1 tablespoon salt and sugar. Cut a cross in the lower end of the tomato, then blanch it for 60 seconds; peel, seed, and cut flesh into small dice. Cook the cauliflower in the same water as the tomato for 15 minutes, then drain and set aside; keep warm. Place 1 teaspoon salt, the pepper, and the vinegar in a small saucepan. Add the oil and whisk to emulsify. Chop the scallions and pepper. Add the tomato, scallions, Anaheim pepper, and chives to the vinaigrette. Add the Serrano ham, finely-diced, and bring the mixture to a boil. Boil the vinaigrette for 3 minutes, then spoon over the warm cauliflower and serve.

Serve 6-8 as a tapa.