Winter Gatherings (and Warming Soups)

Cold weather seems to really heat things up here at Cafe Drake. When the temperature plunges, the streets are blanketed in snow and the windows fog up from the inside, we're prone to pull the drapes closed and snuggle into long leisurely meals with close friends.

Photos (from top):

"Winter White" table setting

Jen Ruske with cheese plate and wine

Your host uncorking a sparkling Pinot Noir

Thordis Adalsteinsdottir enjoying bubbly and Israeli fondue with the trimmings

We've included below two soup recipes (sort of rare on Cafe Drake, but we promise more as visitors have requested such). Perfect for chilly nights, leftovers may be reheated with marvelous results, often tasting better than the first serving, given time to gather and meld their flavors overnight.

BULA SOUP

This really is almost too simple to be believed, and yet it makes a deeply satisfying first course, or partnered with a sandwich for a hearty lunch. Bula soup's origins are unclear: its popularity throughout Rhode Island suggests a Portuguese influence, while South Carolinians claim it as a little-known regional treasure. At Cafe Drake we generally enjoy Bula soup before a main-course salad, such as a Salade Nicoise or a Ceasar topped with Broiled Salomon.

1 (10 ounce) package frozen spinach, cooked and well drained / 8 ounces clam juice / 8 ounces minced clams with juice / 8 ounces chicken stock / 1 1/2 cups half-and-half / 2 tablespoons fresh lemon juice / 1 tablespoon Worcestershire sauce/ Pepper, to taste / Chilled sour cream

1. In a blender or food processor purée spinach, clam juice, clams and juice and chicken stock.
2. Transfer to saucepan and add half and half, lemon juice, Worcestershire sauce and pepper. Heat, but do not boil.
3. Adjust seasonings and ladle into individual heatproof bowls. Top each bowl with 2 teaspoons sour cream and broil for 2 minutes.

PACIFIC CLAM CHOWDER WITH RICE

While cooks on the East Coast argue over the merits of tomato vs. cream-based clam chowder, Westerners happily use both. The following recipe leans more towards the Manhattan variety, but with a few Northern California twists that add depth and freshness to a too-often bland standby.

1/2 lb. bacon / 1 large onion, diced / 1 green bell pepper, diced / 1 cup cooked rice (we prefer brown) / 2 cups chopped clams (canned) / 2 cups canned tomatoes / 1 t. thyme / Salt & Pepper / Parsley

1. In a large saucepan, dice the bacon and fry till crisp. Remove bacon from pan.
2. Add onion and green pepper and fry in bacon fat for 2 minutes. Add rice and clams to pot, along with all of the juice from the clams. You may want to additionally add a bottle of clam juice if a thin soup is desired.
3. Heat all together then add tomatoes (and juices). Salt and pepper libearlly and season with thyme. Heat for only a few minutes till very hot and flavors have mixed. Add chopped parsley, stir and serve.