Happy Summer Solstice 2007
As pagans, Wiccans, witches and warlocks gather round the globe to celebrate the longest day of the year, Cafe Drake salutes Mother Earth with a vegetarian and Indian-influenced meal, perfectly light and spicy and seasonal. We're dining tonight on Portobello Mushroom Curry with Roasted Peppers, Mumbai Potato Salad, Sugar Snap Peas with Mint Butter and Wild Greens tossed with a sesame dressing.
Portobello Mushroom Curry
Neither red bell peppers or mushrooms are particularly indigenous to Indian cuisine, but we're rather proud of the creation, colorful and bursting with fresh flavors. As portobelloes are so meaty in texture this dish makes a splendid vegetarian entree for a gathering of friends with mixed diets.
1 T. vegetable oil / 1 T. butter / 1 t. ground cumin / 1 red bell pepper, sliced / 2 large portobello mushroom caps, sliced / 2 T. chopped cilantro / 1 T. cayenne pepper / kosher salt
- Heat cumin and cayenne in oil over high heat.
- Add mushrooms and peppers and saute for 10 minutes on medium heat.
- Season with salt, add cilantro to vegetables and cook for 5 minutes more.
- Serve piping hot.
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