Lillies in the Snow

Only recently Susan and I on a brutally cold day ventured to Woodside, Queens for an Indonesian brunch (more on that in a few days) and ended up spending an hour warming up inside a nearby Chinese supermarket, captivated by the exotic and enormous selection of meats, seafood and fresh fruits and vegetables. Far more varied than anything experienced in Chinatown, New York Supermarket (82-66 Broadway, Elmhurst, NY, 718-803-1233) offers such delectables as duck tongues, giant clam foot and even a tank of live frogs and massive water snakes! Adventerous as we are, Susan and I steered clear of amphibious food sources and loaded the cart with yam shoots, sweet pea leaves, condiments galore and impeccably fresh fish.

A complete newbie to fresh lotus root (technically the root portion of the lily flower), Cafe Drake whipped up the salad below and served it, along with rice and braised tofu and bok choy, to guest Octavio Fenech, as a light Asian dinner before heading to the local watering hole. from the pictures above, Mr. Fenech seems to approve of Cafe Drake's latest foray into Chinese cookery.

[Note: If you have difficulty finding fresh lotus root, substitute daikon or red radishes and follow the recipe exactly as below. Of course the red radishes would not need to be peeled.]

FRESH LOTUS ROOT SALAD

1 lbs. lotus root (also called lily root in Chinese markets) / 1/2 teaspoon Ginger / 4 T. sugar / 11/2 tablespoon soy sauce / 2 T. white vinegar / 1/2 T. sesame oil / 1 T. cilantro, chopped
Sesame Seeds (toasted) till desired

1. Rinse lotus roots with cold water. Trim and discard both ends of the bulb. With a vegetable peeler, pool the skin. Diagonally cut the root into 1/8 inch thick slices; immediately plunge slices into acidulated water. Drain.
2. Put lotus roots into a heat-proof bowl. Pour enough boiling water to cover; let sit for 5 minutes. Drain. Rinse with cold water. Pat dry. Refrigerate until chilled.
3. For the dressing; in bowl, combine thoroughly the ginger, sugar soy sauce, vinegar, sesame oil and coriander.
4. Put lotus root slices into a shallow bowl; pour dressing over lotus roots. Arrange on individual salad plates, garnish with sesame seeds. Serve chilled.