Getting Back Into the Swing of Things

Dried shitake mushrooms have an even meatier texture than fresh and add depth of flavor to stews, rice and pasta dishes. Cafe Drake stores them in a clean, air-tight jar for increased longevity.

Yu-choy - one of the endless varieties of Chinese leafy green vegetables - sauteed over high heat with chilies and garlic were part of a recent Chinese dinner prepared for Miki S.

Miki enjoys a crisp Sauvignon Blanc with her Chinese-themed meal.

Napoleons for dessert, courtesy of Miki-san.

Even Sailor managed to hobble over to greet Miki. Admittedly, looking like he crawled out of the pet semetary.

Cod cooked with Chinese longbeans.

Fresh lotus root, sliced, boiled and dressed with a sweet soy vinaigrette.

Cold Tofu Salad

Chop 3 blocks of tofu and simmer in boiling, salted water for 5 minutes. Drain very, very well and toss with toasted sesame oil, soy sauce and garlic-chili sauce (available at the supermarket). Sprinkle generously with chopped chives and cilantro and refrigerate for at least 2 hours before serving as a cold side dish.

Despite our rep for frequent home entertaining, Cafe Drake spends most evenings dining alone or perhaps with just a single friend. We're often asked of suggestions for such simple meals and above present a typical solo weeknight dinner: tiny white potatoes steamed then quickly fried in oil seasoned with red chilies, fast-braised collard greens (cover greens halfway with water and sprinkle with good quality soy sauce, a bit of kosher salt, some cayenne pepper, a T. of olive oil and 1 chopped onion and tomato. Garlic and green herbs are also nice additions. Cover and cook on medium-low until tender, about 20 minutes. Add water or stock as needed), mashed avocados with lime juice and chopped shallots and tuna croquettes.

The croquettes are a no-brain twist on their more familiar salmon counterpart. Just mash 1 can of tuna with a beaten egg, some breadcrumbs, salt, pepper, minced onion and parsley and a few shakes of Worcestershire sauce. Refrigerate for half an hour while you unwind or fold the laundry and when quite chilled, fry over medium heat until crisp (about 4 minutes per side). The trick is to always place cold croquettes in a hot pan and not turn too quickly to minimize sticking. Also crucial is the quality of ingredients: try to use the best Italian oil-packed tuna you can afford and unseasoned breadcrumbs (either made at home or purchased from a local bakery - the seasoned grocery store variety are way too salty and often have a metallic/chemical taste and odor).