The Return of Recipes

Cafe Drake apologizes for the recent lack of actual recipes here on the site, but if you're like us, January brings on the kitchen blahs: exhaustion from holiday cooking, tears on the bathroom scales, unappealingly frigid trips to the food markets, overindulged palettes. The dishes below are from the Cafe Drake vaults, dusted off and presented in deep winter because they fill the seasonal prerequisites of ease and speed of preparation and require minimal ingredients. Each is perfect for even the most ennui-filled of weeknights, so try them all and (as always) write us with suggestions on how we might better these standby favorites.


POTATO-LEEK SOUP

A perennial winter staple, this is the easiest version we know of this beloved soup.


6 medium leeks, sliced, whites only and well well well rinsed / 2 cans of chicken or vegetable broth / 1 large potato, peeled and diced / 3/4 cup heavy cream / salt and pepper / chives

  1. In a large saucepan, simmer on medium heat until veggies are tender: leeks, broth, potato 2 cups water and a generous amount of salt and black pepper.


  2. Puree in a blender, in batches if needed.


  3. Return to saucepan and stir in the cream. Warm very gently until piping hot.


  4. Serve with snipped chives as a garnish.




LAMB CHOPS WITH MINT AND PEPPERS

Below you will use the quite economical shoulder chops, taking care to not overcook. Very good with whipped potatoes or buttered rice.


4 lamb shoulder chops / 1 T. dried rosemary (less if using fresh) / salt and pepper / 3 T. lemon juice / 1 T. olive oil / 2 t. Dijon mustard / 1/2 red bell pepper, finely chopped / 1/2 cup fresh mint, minced / 1 scallion, sliced


  1. Preheat the broiler.


  2. Rub both sides of the lamb chops with rosemary and salt and pepper. Broil for 3-4 minutes per side for medium rare.


  3. While the lamb is cooking, mix together the remaining ingredients in a bowl and season to taste.


  4. Spoon mint-pepper mixture over each chop.



BLACK BEAN CAKES WITH LIME-CREAM SAUCE

Our favorite black bean cakes can be found at Vickery's Bar and Grill in Atlanta, a warm and cozy space tucked away on a dark and leaf-lined Midtown sidestreet. While Cafe Drake is is NY however, the recipe below suffices well.


olive oil / 4 scallions, sliced thinly / 6 garlic cloves, minced / 2 jalapeno peppers, minced / 1 T. ground cumin / 2 cans of black beans, rinsed and drained very well / salt and pepper / 1 large sweet potato, coarsely grated / 1 egg, beaten / 1/2 cup dry breadcrumbs

  1. Preheat the broiler.


  2. Saute the scallions in oil till soft, then add garlic and peppers and cumin. Cook for no more than one more minute. Transfer to a large bowl.


  3. Add the beans to the bowl and mash well. Season with plenty of salt and pepper. Gently fold in the egg and grated sweet potato. Stir in breadcrumbs.


  4. Make 8 balls and press into patties. Place on an oiled baking sheet about 1 inch apart.


  5. Broil for 8-10 minutes, flip and broil for 3 more minutes. You may need a longer time to really crisp the tops.


  6. Serve with sour cream thinned with a T or so of fresh lime juice.


  7. Sliced radishes and chopped cilantro make tasty garnishes.



INDIAN CHICKEN WITH YOGURT SAUCE

Our laziest Indian preparation EVER! And you'll be surprised how tasty it is, especially sided with basmati rice and a dollop of mixed masala pickle (available at all Indian markets).


1 cup plain yogurt / 2 garlic cloves, minced / 1 t. turmeric powder / 1 t. ground ginger / salt and black and cayenne pepper / 4 bone-in chicken breasts, skin removed / 2 Granny Smith apples / chopped cilantro

  1. Preheat the oven to 425 degrees.


  2. Mix together 1/2 cup yogurt, garlic, turmeric, ginger and a bit of pepper. Add the chicken and coat well.


  3. Bake chicken on a cookie sheet for 25-30 minutes.


  4. Whilst the chicken cooks away, peel and grate the apples. Mix with cilantro and 1/2 cup of yogurt. Season with salt and both types of pepper. If you like, throw in a dash of sugar. Stir very well.


  5. Serve the chicken hot with sauce on the side.

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