Dinner en homage Rosalind Russell

Our series of homage dinners here at Cafe Drake have been very popular with visitors, and we can think of no one more deserving of a culinary tribute than the legendary film actress Rosalind Russell. Always a standout and always much-loved in these locales, Russell brought a snappy wit and urbane sense of humor to almost every role she played, always drawing the viewer in to her world of unstrained glamour. Perhaps it is this rare combination of accesibility and elegance that continue to endear her to legions of fans long after her physical demise. The American fashion designer James Galanos recently remembered his muse in a Vanity Fair profile with this description: " She just glowed. Roz was tall with a beautiful figure, great legs and the ability to talk until 3 in the morning about everything and nothing." Rosalind lives on in her many marvelous movies and - we hope - via a special dinner constructed around her dynamic persona.

Suggested Filmography (among dozens): Night Must Fall (1937); The Women (1939); His Girl Friday (1940); Auntie Mame (1958); Gypsy (1962).

ROSALIND RUSSELL DINNER PARTY

OYSTERS ON THE HALF-SHELL

In season fresh oysters can be purchased easily and economically at your local fishmonger or even most supermarkets. Use an oven mitt when opening shells though, as they can be quite stubborn we've found.

2 dozen fresh oysters, shucked on the half shell / 4 cups finely crushed ice / 1/4 cup kosher salt

MIGNONETTE SAUCE: 2 teaspoons finely crushed white pepper / 1/8 teaspoon salt / 1/4 cup dry red wine / 2 tablespoons olive oil / 2 tablespoons finely chopped shallots

1. Put 1 cup of ice in each of 4 large, shallow, rimmed soup bowls, or small, decorative trays and press down gently to make a level bed.
2. Sprinkle 1 tablespoon of the kosher salt over each bowl of ice.
3. Place 6 oysters in their shells on each bed.
4. Serve with small bowl of sauce.

COQ AU VIN

This pared-down and simplified version is almost as good as the more laborious classic. Cafe Drake has yet to have any complaints about this easy recipe. Serve with boiled and buttered tiny potatoes and lightly sauteed french green beans (haricots verts).

1 tablespoon vegetable oil / 1 (4 pound) whole chicken, cut into pieces / 1 teaspoon salt / 1/4 teaspoon ground black pepper / 1 minced garlic clove /1 1/2 cups red wine (use the $3 Shiraz from Trader Joe's!) /1 1/2 cups chicken stock / 1 onion / 1 tablespoon cornstarch /1/3 cup water

1. Heat oil in a large skillet over medium high heat. Season chicken parts with salt, pepper and garlic powder and saute until lightly browned, about 5 to 7 minutes.
2. Place wine in a shallow dish or bowl. Dip chicken pieces into wine, one at a time, and return to skillet.
3. Add any remaining wine, stock and onions, stir together and reduce heat to medium.
4. Cover skillet and cook for 30 minutes or until chicken is cooked through and no longer pink inside.
5. In a small bowl, mix together cornstarch and water and add mixture to sauce to thicken; cook an additional 2 to 3 minutes and serve.

FLOATING ISLAND

This is where the work comes in, but to simplify, buy the merengues at a reliable nearby bakery or pasrty shop. We've made them before at Cafe Drake, and while simple enough to prepare, they are time consuming.

FOR THE CUSTARD SAUCE:

4 egg yolks /1/4 c. sugar /Pinch of salt /2 c. milk /1 tsp. vanilla /1/4 tsp. lemon rind, grated fine

1. Beat the egg yolks slightly, then add the sugar and salt.
2. Scald the milk and slowly add to the egg mixture, whisking to prevent yolks from curdling.
3. Place the custard in a double boiler, stirring constantly until it begins to thicken and coat the back of a spoon.
4. Remove from heat and cool slightly. Add the vanilla and lemon rind.
5. Chill thoroughly until ready to use.
6. Note: This is not a firm custard, but a sauce. It must not be permitted to boil at any time.

FOR THE CARAMEL SAUCE:
1 c. sugar /1/2 c. water

1. Combine sugar and water in a heavy saucepan. Stir well and then heat until sugar turns a golden brown. Do not stir while sugar mixture is boiling or it may crystallize.
2. Remove from heat and cool slightly.
   

To assemble:

1. Pour a bit of the custard sauce into a deep dessert plate.
2. Float a meringue on each pool of custard.
3. Dipping a fork into the caramel sauce, drizzle a web of the caramel sauce atop the meringues.