Recent Meals From and For Those on the Go
Since starting The D P Chutney Collective, Cafe Drake no longer has only work days but work nights as well. Most evenings actually. Time-challenged as we are an effort is made at least 3-4 nights per week to still whip up a scratch-cooked meal. And often for friends and chutney helpers. When Jen Lazzaro dropped by to coach us on product display last week, Cafe Drake plated - after much useful instruction - Braised Chicken Legs with Riesling, Rosemary and Bacon-studded stewed white beans and a perky green salad. Our method for conjuring a perfect poultry entree lies below: RIESLING-BRAISED CHICKEN LEGS
Begin with really fresh (organic and free-range if available) chicken legs. Trim away excess fat and skin and salt and pepper bravely the chicken. Put back in fridge for a few hours.
When ready, remove chicken and allow to return to room temperature. Then - and only then - heat 2-3 T. of olive oil in a large skillet till barely under the smoking point. Add legs - skin side down - and brown without turning for 12 minutes or so. You should reduce the heat after a couple of minutes but always keep the flame relatively high.
Once skin is well-browned and crispy, turn the chicken and brown on flesh side for 3-4 minutes. Now simply add 1/2 an onion (minced well), some fresh rosemary and 2-3 cloves of whole, unpeeled garlic. Cook for another minute or 2 and pour in about 2/3 cup of a dry or slightly sweet Riesling.
Reduce heat to low, cover and cook for another 15 minutes or until juices run clear from a pricked chicken leg. Serve hot.
Coconut Vegetable Curry, Urad Dhal and Basmati Rice with Bay Leaves and Black Peppercorns
URAD DHAL
Wash and rinse urad dhal lentils several times. Cover with water and soak for at least 2 hours. Drain and rinse again very well. All this rinsing eliminates most of the dusty, overly starchy component of urad dhal.
Place urad dhal (the amount is your choice) in a saucepan with water to cover by 2 inches. Bring to a boil, reduce heat to medium and skim off "foam" with a slotted spoon. Now add 2 bay leaves, 12 or so black peppercorns and reduce heat to a simmer. Cook for 40 minutes or so, just until lentils become tender when pinched. Note that the urad dhal (lentils) should retain an al dente texture, slightly tender but also still firm.
Drain in a colander and set aside for a moment. In a large skillet melt 2 T. of good butter along with 1 T. of vegetable oil. Before butter browns, toss in a cinnamon stick, a fair sprinkling of turmeric and some crushed garlic and ginger. Cook for 1 minute then add urad dhal to the pan. Throw in a bit of water to make the lentils soupy.
Cook for 5 minutes on very low heat, salt liberally and taste for seasoning. Just before removing from heat and serving, sprinkle entire pan with chopped cilantro and minced fresh green chilies. Serve with wedges of lemon or lime.
URAD DHAL
Wash and rinse urad dhal lentils several times. Cover with water and soak for at least 2 hours. Drain and rinse again very well. All this rinsing eliminates most of the dusty, overly starchy component of urad dhal.
Place urad dhal (the amount is your choice) in a saucepan with water to cover by 2 inches. Bring to a boil, reduce heat to medium and skim off "foam" with a slotted spoon. Now add 2 bay leaves, 12 or so black peppercorns and reduce heat to a simmer. Cook for 40 minutes or so, just until lentils become tender when pinched. Note that the urad dhal (lentils) should retain an al dente texture, slightly tender but also still firm.
Drain in a colander and set aside for a moment. In a large skillet melt 2 T. of good butter along with 1 T. of vegetable oil. Before butter browns, toss in a cinnamon stick, a fair sprinkling of turmeric and some crushed garlic and ginger. Cook for 1 minute then add urad dhal to the pan. Throw in a bit of water to make the lentils soupy.
Cook for 5 minutes on very low heat, salt liberally and taste for seasoning. Just before removing from heat and serving, sprinkle entire pan with chopped cilantro and minced fresh green chilies. Serve with wedges of lemon or lime.
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