Cafe Drake Adapts from a Favorite Source

Here at Cafe Drake we post original recipes tested in our kitchen, and while original and hand-picked, many are inspired by the dishes of others and especially those sampled in restaurants and the dinner parties of others. Once in awhile however we like to post a few selections from cookbooks near and dear to us. Recently we rediscovered the multiple charms of Edward Brown's The Tassajara Recipe Book, a collection of recipes from the Buddhist monk and Head Chef at Tassajara Zen Mountain Center. A handful of adaptations have been made by Cafe Drake to speed up the prep of these dishes.

WHITE WINE SCRAMBLED EGGS

A surprising recipe and not just for those of you who drink in the morning.

Simmer 1/2 cup of white wine with one clove of garlic till the liquid is reduced by half. Beat 8 eggs and add the reduced wine.

Cook the eggs in some butter over low heat, stirring almost constantly. Once the eggs begin to thicken (this will take some time) add grated Gruyere cheese, some chives or scallions and a bit of dried marjoram. Season with salt and pepper and cook until your desired consistency. We like them very soft.

GREEN CORN SOUP

The quintessential taste and color of summer combined in a bowl.

1 pound tomatillos (remove husks and rinse) / 4 ears of corn, kernels removed / 1 T. olive oil / 1 red onion, diced / juice of 1 lime / 1 jalapeno pepper, minced / salt

1. Bring the tomatillos to a boil in 2 cups of water then reduce heat and simmer for 20 minutes.


2. In a large skillet fry the corn, onion and jalapeno in olive oil for 2-3 minutes.


3. Add to the simmering tomatillos and water and cook on low for another 20 minutes.


4. Remove from heat, cool, then puree in blender till quite smooth.


5. Return to pot and season well with lime juice and salt. You may add extra water if the soup is too thick.


6. Serve with garnishes of cilantro and sliced avocado.

BAKED TOFU

So much better than it should be. Will convert tofuphobes, especially if served with a spicy rice dish and green salad with a creamy dressing.

1. Preheat oven to 400 degrees.


2. Slice tofu and drain well on paper or cloth towels.


3. Mix in a bowl: 2 T. soy sauce, 1 T. rice vinegar, 1 T. honey, 1 t. dark sesame oil and some cayenne pepper or red chile flakes.


4. Line a baking pan with aluminum foil, oil slightly and place tofu slices on it in a single layer.


5. Pour sauce over.


6. Sprinkle with salt and bake for 45 minutes, turning every 15 minutes or so.


7. Serve hot or at room tempeareture.