From the Vaults: Part IX

Every once in awhile Cafe Drake dusts off our treasure trove of archived recipes (cobbled together with the help of a 3-hole puncher, tattered notebooks or stacked shoe boxes of hand-scribbled notepads) and reintroduces them to web visitors and ourselves alike. Below are a few worth revisiting.

ROSEMARY-ROASTED WALNUTS

We make about a dozen varieties of seasoned and spiced nuts at Cafe Drake, generally depending on what's closest at hand in the fridge or pantry. These always "sell out" on cocktail buffets.

Preheat your oven to 325 degrees.

Place the following in a large bowl and mix very, very well:
1 pound walnut halves
2 T. olive oil
2 T. melted butter
about 3 T. fresh rosemary leaves
2 t. hot paprika
salt to taste

Spread this all on 1-2 baking sheets in single layers only. Bake for 20 minutes - stirring at least once - or until the nuts become nicely toasted. You don't want the walnuts to brown too much so keep an eye on them. Remove from oven and cool.

Can be stored in airtight containers for about 2 weeks, but they won't last that long.



ASPARAGUS ROLL CANAPES

This recipe is "borrowed" from Shirley Orfanella of Pennsylvania who enjoys delicious and retro cocktail party fare.

12 fat asparagus spears / 4 oz. cream cheese, softened / 2 oz. blue cheese / 1 egg / 12 very thin slices of good white bread (but it pre-sliced) / 1 stick of butter, melted

1. Remove tough ends from asparagus and slice in half. Cook in boiling water for 5 minutes or until spears are just barely tender. Drain well and set aside.
2. Mix the cream and blue cheeses with the egg.
3. Trim the crusts from the bread and flatten slices as much as possible.
4. Spread each slice with the cheese mixture and place an asparagus at the edge of each slice.
5. Roll up the bread and asparagus and dip in melted butter.
6. Place on an ungreased cookie sheet and place in freezer for 15 minutes.
7. Preheat oven to 400 degrees.
8. Cut each roll into thirds and bake for 15 minutes. You may need to turn one time.
9. Serve warm.

KENTUCKY SALAD DRESSING

A very old recipe from the gracious homes of Louisville. Especially good on spinach salads, try it tossed with strawberries and red onions for a more unusual side dish.

Mix the following in blender until smooth and emulsified:
1/4 cup vegetable oil (could use olive)
1/4 cup sugar (Southern palettes will prefer a sweeter dressing so increase sugar as desired)
1/4 cup cider vinegar
1 T. minced onion
2 T. sesame seeds
1 T. poppy seeds
dash of Worcestershire sauce



CURRIED ZUCCHINI SOUP

Cafe Drake makes plenty of zucchini soups and plenty of curried soups; this is perfect blend of both. If you're not in the habit of cooking zucchini soups, do start: their cooked texture becomes irresistibly silky when pureed.

2 T. butter or olive oil / 2 pounds coarsely chopped zucchini / 1 medium onion, chopped / 2 cloves of garlic, minced / 2 t. good curry powder / 1/2 - 1 t. salt / 1 t. white pepper (can use black of course) / 4 cups chicken or vegetable stock / about 1/2 cup milk or half-and-half

1. Saute the zucchini, onion and garlic in the butter or oil for about 10 minutes, or until the vegetables are soft. Stir in curry powder, salt, pepper and 2 cups of stock. Heat through for a minute or two then remove from the flame.
2. Puree this mixture in a blender and return to the pot. Add the remaining 2 cups of stock and the milk and heat over a medium flame until very hot. Avoid a boil. Serve in warmed bowls.

THE BEST BEET SOUP

As comforting as the bowl of traditional borscht but decidedly more elegant in presentation. So delicious. Serve with dark, buttered rye bread and marinated cucumbers.

Trim about a pound of beets and boil them in 4-5 cups of water until fork tender. This should take anywhere from 30-60 minutes depending on the size and freshness of the beets.

When tender, drain the beets into a colander set over a bowl - you want to reserve most of the cooking liquid. As soon as the beets are cool enough to handle, peel them under running water (the skins should slip off easily) and chop into 1-inch pieces.

While waiting for the beets to cool, place 3/4 lb. of chopped potatoes, 1/2 of an onion (chopped), 1/4 cup chopped dill and 2 cups rich chicken or veggie stock into a large saucepan. Cook at a nice simmer till the potatoes are very soft (about 25 minutes). Set aside.

Here's where it all comes together: in a blender (perhaps in batches if necessary), combine the potato mixture and the drained beets with 1 1/2 cups of the reserved beet cooking liquid. Blend until velvety smooth. Stir in a couple of tablespoons of fresh lemon juice and 2/3 cup of half-and-half. Salt and pepper to taste.

Serve hot or cold, garnished with chopped dill or minced onion or chopped hard boiled eggs etc etc.