Some Winter Meals at Home or, Foods in the Yellow Color Palette

 A Cafe Drake standby: Cauliflower Curry. Always with brown rice. 

Karhi (Yogurt Curry). Our favorite recipe can be found in the Cafe Drake archives HERE.

Ethiopian Split Yellow Peas, served with basmati rice, fennel-roasted sweet potatoes, mache salad and house-pickled string beans. To make the split peas, also known as Kik Alicha, begin by rinsing 1 cup of dried yellow split peas very well and then placing in a saucepan with 4 cups of water. Bring to a boil and skim the foam accumulated from the top before reducing to a low flame. Simmer for about 1 hour or until the peas are soft and disintegrating a bit - see photo above for ideal texture. While the peas are cooking, in a skillet, saute 1 chopped onion in 1 T. each of olive oil and butter. After the onions begin to just brown add: 2 minced cloves of garlic, 2 thick slices of peeled ginger, 1/2 t. cayenne pepper and 1/2 t. of turmeric.Cook for 1 minute taking care to not burn the garlic. In the last 10 minutes of cooking time for the peas add the skillet contents to the peas along with 1 t. of salt. Rinse the skillet with a drop of water if needed to get all the spices deglazed from the pan. Serve hot with rice or injera (if you have it).

Seoul Winter Stew of Fried Tofu and Root Vegetables