Thursday, July 03, 2014

Just a Few Things We Found Hiding on Our Hard Drives


A marvelous Cafe Drake HRV late-Spring meal of Coconut and Vegetable Dal (hint: snipped string beans and thick wedges of zucchini are uncommonly good with most dals; add during the last 20 minutes of cooking) and Corn with Dill and Tomatoes. Here's how to make the most of summer's bounty of maize:Grill or roast 4 ears of corn in their skins; snip off only the protruding silks from the top end. If you're using an oven, the corn will take 15 or 20 minutes to turn sweet and slightly smoky if roasted at 400 degrees. Allow to cool then shuck. The silks come right off! Cut kernels from cobs, standing the corn up and cutting straight down into a deep mixing bowl. No mess, no waste, no fuss. Now add to the bowl a small handful of halved red or yellow grape or pear tomatoes. Douse with olive oil and sprinkle with ground cumin, cayenne pepper and salt to taste. Squeeze over all a bit of lemon or lime juice and stir in at least 4 T. chopped dill. Enjoy warm or cold.

Remember this Thai Chicken Stir-Fry, the recipe recently posted here on Cafe Drake HRV?

Well we scarfed the leftovers, cold, tossed with romaine lettuce, cherry tomatoes and roasted potatoes for a most unusual - and divine - Chef's Salad!

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