Around the World, Yet Again

Cafe Drake is responding seriously to cries from web visitors for evermore recipes. It seems images of our photogenic crowd and inspirational menus are simply not enough, so we supplement the eye candy further here with a few more international dishes. Again, these are recipes we whip together on lazy weeknights and hungover Saturdays, so proportions are estimated and should be viewed as simply that; omissions, additions and greater or lesser quantities of ingredients are up to your own (very excellent we're sure) discretion.

PASTA WITH MINT AND PARMESAN

An unusual Italian side dish that pairs brilliantly with almost any fish entree for summer dining bliss!

Salt and Pepper / 1 lb. pasta, linguine or spaghetti / 1/2 stick butter, cut into pieces / 1/2 cup roughly chopped mint leaves / 1 cup grated Parmesan cheese

1. Boil pasta in well-salted water until just tender. Drain and reserve 1/2 cup or so of the cooking water.


2. Transfer pasta to a warmed bowl, add 2 T. or so of the cooking water, butter, mint and half the cheese.


3. Toss, season with salt and pepper then serve. Pass the remaining Parmesan around at the table.

SNOW PEAS WITH GINGER

We know Cafe Drake isn't alone in often forgetting about plain ole' snowpeas. A good re-introduction is this zesty dish which refreshes and cools during the warm months and is almost as good cold as hot.

1 T. peanut oil (plain vegetable oil is an OK substitute if absolutely the only choice) / 1 inch peeled and minced fresh ginger / 2 cups snowpeas / 1 T. soy sauce / 1 T. dark sesame oil (it must be a toasted variety) / salt and pepper to taste

1. Heat oil in a large skillet over high heat.


2. Add the ginger and snowpeas and stir until the peas turn bright green (about 2 minutes).


3. Add the soy sauce and transfer to a platter.


4. Heat the sesame oil in the same pan for 10 seconds then pour over the snowpeas.


5. Season with salt and pepper.

NDIZI WA NAZZI

From Africa hails this fast and simple side dish that is invaluable as an alternative to potatoes, rice, pasta etc.

4 ripe yellow-black plantains, peeled and sliced into rounds / salt / 1/2 t. curry powder / pinch of ground cloves / 1/2 t. ground cinnamon / 1/2 t. ground allspice / 1 1/2 cups coconut milk

1. Place all ingredients into a large saucepan. Bring all to a steady simmer.


2. Cook on low heat until most of the liquid has been absorbed, then serve hot. Sprinkle with crushed red pepper flakes if desired.