"She wore Blue Velvet . . ."
Friday, May 30, 2008
- In a large pot, brown the pork pieces in oil. This should take about 10 minutes.
- Add the onions and saute for about 5 minutes on medium heat. Add garlic, chiles and tomatillos. Cook on a slightly higher heat for 5 more minutes.
- Add oregano and salt to taste. Add about 2 cups of water, bring to a boil then reduce to a simmer.
- Cook covered until pork is fork-tender, about 1 1/2 hours on very low heat. Stir from time to time.
- Adjust seasoning - you may want to add a tablespoon of honey if stew is too tart, or more salt if needed - and serve warm.
Thursday, May 29, 2008
- Place cleaned lettuce in a large serving bowl, along with beets and salmon.
- Blend oil, vinegar and eggs until well combined. Add to bowl and toss.
- Refrigerate for about 15 minutes then season with salt and pepper.
FETA CHEESE PIE
Bake this in the morning, then serve cold or at room temperature for a
lunch or dinner entree. At Cafe Drake we place a wedge on plates garnished
with marinated cucumbers, sliced tomatoes and Kalamata olives.
1 frozen deep dish pie shell / 1 medium onion, sliced / 2 garlic cloves, chopped / 1 cup crumbled feta cheese / 2 t. chopped dill / 4-5 chopped sun-dried tomatoes / 1 t. black pepper / 1 egg, beaten / 1 cup milk
- Saute the onion and garlic in the butter for 2 or 3 minutes. Place in bottom
of pie shell.
- Add the feta next, sprinkle on the dill and tomatoes and black pepper, then pour over all the egg and milk.
- Bake at 350 degrees for 40 minutes, not longer.
RUSSIAN POMEGRANATE SORBET
One can eliminate the vodka completely from the recipe below, but it is
ill advised by Cafe Drake.This sorbet will work equally well as a light
dessert or mid-dinner palate cleanser.
3 cups pomegranate juice / ¾ cup sugar / juice of ½ lime / ½ cup vodka
- Place the juice in a saucepan and bring to a near boil. Add sugar and stir
quickly until it has dissolved.
- Remove from heat and cool, preferably over-night in the refrigerator.
- Add the lime juice and vodka to the chilled juice and freeze according to
your machine's instructions.
Wednesday, May 28, 2008
- Cut chicken into large chunks then combine in a bowl with yogurt, 1/2 cup coconut milk, curry powder, lemon juice, garlic, salt and pepper.
- Refrigerate several hours.
- Preheat broiler or grill.
- Alternate chicken on skewers with onions.
- Prepare rice according to package instructions substituting 1 cup coconut milk for 1 cup of the water and adding peas half way through cooking.
- Grill or broil chicken onion skewers until cooked through and serve over rice.
Monday, May 26, 2008
Thursday, May 22, 2008
- Place a layer of sliced potatoes in a buttered 1 1/2-quart casserole, follow with a layer of ramps and a sprinkling of salt and pepper.
- Repeat layers, ending with potatoes.
- Combine chicken broth and heavy cream; pour over potatoes and ramps.
- Bake at 375° for 45 minutes, then top with grated cheese.
- Return to the oven for about 15 to 20 minutes, or until the potatoes are tender.
This should serve 6-8 as a side dish, or at Cafe Drake, 2-3.
4 medium Mackerel Fillets / 4 tsp. sea salt / 5 oz. grated daikon or radish / Lemon juice / Soy sauce
- Scale (if necessary) and wash mackerels, drain.
- Sprinkle 1 teaspoon salt over each fish on both sides, let stand 10 minutes.
- Brush broiler rack with oil and heat rack over medium heat.
- Place fish on rack and broil 5 to 7 minutes or until brown.
- Turn fish over and broil another 4 to 6 minutes or until brown and skin is CRISP.
- Serve with grated daikon and sprinkled lemon juice and soy sauce if desired.
This is so good with a small dish of oshinko (Japanese pickles) or kimchi and a side of sauteed bok choy.
2 cup of rice (Cold rice or leftover rice is perfectly fine) /Freshly brewed green tea loose leaves / A pinch of sesame seeds / 1/2 sheet of nori (dried seaweed paper) / 1 salmon fillet (approximately 1/4 lbs each) / wasabi (Japanese horseradish) / 2 umeboshi (Japanese pickled plums)
- Broil or bake some salmon (or if you like, you may use bits of leftover cooked salmon).
- Prepare and brew green tea.
- Place cooked rice into individual rice bowls. Shred the salmon over the rice.
- Pour hot green tea over the rice and salmon.
- Sprinkle with toasted sesame seeds, crumbled nori, and a small dab of wasabi (Japanese horseradish) or umeboshi (Japanese pickled plum). Serve immediately; mix together and enjoy.
Saturday, May 17, 2008
DINNER EN HOMAGE UDO KIER
- Soak dark bread in water, bring to a boil, remove and strain.
- Bring to a boil again, if necessary adding more water.
- Season with salt and caraway.
- Chop an onion finely and brown in butter, and add to soup.
- Enrich, if desired, with bouillon cubes.
- Rinse shrimp under water and drain well.
- Boil 1 qt water, lemon juice, salt and bay leaf. Once at a rolling boil, add drained shrimp. Cover tightly and simmer for 5-8 minutes or until shrimp are pink and tender.
- Drain shrimp and cover with cold water to chill. Drain shrimp again. Drain on paper towel to remove all moisture. Chill until ready to use.
- Heat a skillet and add 1/4 cup butter. When melted add shrimp and green onions. Cook over medium heat about 3 minute.
- Remove from heat and blend in white wine, tomato paste, sugar, salt, soy sauce, cayenne pepper and sweet paprika. Return to heat and simmer 15 minute Remove the shrimp and set aside.
- In a sauce pan, heat 1 tbsp butter until melted. Add the flour and make a roux by browning the flour a little, stirring constantly. Add 3 tbsp of the shrimp sauce to the roux and stir vigorously. Immediately blend roux into the shrimp sauce and bring to boiling. Cook at boiling 1-2 min, stirring frequently.
- Add the shrimp and cook over medium heat 5 min or until thoroughly heated.
Cheese, Apples and Pears, Dried Fruits
German Honey Liqueur (your choice)