Recipes from the Vaults, Part II

Nothing like a vintage recipe to spark the creative juices when hosting a dinner party. Perusing the stacks here at Cafe Drake is a hobby dear to us, invoking the leisured grace of earlier times and more formal affairs. Below are a few such recipes - popularized in yesteryear but tested and perfected in our modern kitchen. You simply can't go wrong with these golden age jewels, but polish with your own unique spin for a cunning combination of classic and contemporary. As for those viewers who have suggested we spend a wee bit too much time glorifying the past, to quote Simone Signoret from the title of her autobiography, "Nostalgia Ain't What it Used to Be".

STEAK AU POIVRE FLAMBEE

Quick enough to prepare after an evening at the theater (see another version in the April/May archives of this site), an opening, cocktail party et.al. We have made this dozens of times over the years, and never fail to be impressed by the sheer delight of quality ingredients prepared without fuss.

1. Let 2 filets of beef (splurge on the finest quality you can afford) sit at room temperature for about 20 minutes. With your hand rub 1 T. of freshly ground black pepper into each.
2. Cook in very hot skillet with 2 T. butter 3-4 minutes each side.
3. Pour 1/4 cup cognac over steaks, ignite with match and wait for flame to subside. Serve immediately with salt on the table.

PETIT POIS GRANDMERE

Always sounds better in French, oui?

2 packages frozen petite peas / 3 small onions, sliced / 3 T. butter / 1/2 cup diced ham / chopped parsley

1. Cook peas according to directions on package, taking care to not overcook.
2. Steam onions in butter until just limp.
3. Add ham and heat through for about 3 minutes.
4. Combine with peas and a small handful of parsley.

Serve the steak and peas with either old-fashioned whipped potatoes, enriched with cream cheese, or potatoes baked whole in their jackets. Top with sour cream and fresh-snipped chives for a heightened retro effect.