Anatolian-Inspired Dinner with Miki

A root vegetable bisque to begin the meal. Easy and deep in flavor: saute in butter 1 chopped rutabaga (essential for the beautiful color as above), 3 chopped carrots, and 2-3 chopped leeks (white parts only). Cook for about 10 minutes on medium heat. Add 4 cups chicken or veggie stock and 4 cups of water. Season boldly with salt and simmer covered for 45 minutes. Cool slightly then puree in batches in a blender. Now push through a sieve or food mill to obtain a velvet texture. Return to pot, re-season with salt and add 1/2 cup heavy cream and 3 T. of dry sherry. Heat very gently for a few minutes to mingle flavors. Cafe Drake topped with a dollop of drained yogurt.

Pears browning in butter.

A condiment plate to accompany the roasted chicken: quick turnip pickles, fried pears, salt and sugar cukes, cornichons and tomato and scallion salad.

Za'atar crusted roast chicken breast. The stringbeans are cooked in a traditional Eastern Mediterranean manner - parboiled then fried quickly in butter and dill and later tossed while warm with plain yogurt.

Prepping for Halloween.

As usual, Sailor joins us at the Cafe Drake dining table.

Miki savors her soup and wine (a dry Sonoma County rose).