Quick May Updates

Addicted to marzipan since the first memory of an Easter basket, Cafe Drake exploded into outer space when we stumbled across Ben and Jerry's latest limited edition flavor. Scoop a bowl for Major Tom and join us in an out-of-this-world experience! Now, those that know Cafe Drake also know we prefer to hand-craft all our ice creams at home, so please send emails with hints on how you think Vermont's most beloved duo invented this confection perfection. And we'll share the recipe we promise!

At a recent Meet the Farmer event in Greenpoint: listening to Steve, the farmer-owner of Garden of Eve, an organic vegetable, flower and chicken farm on eastern Long Island - explain his philosophy and practice of sustainable agriculture and humane treatment of free-range poultry.


Whenever we can grab or steal a second from our chutney duties, Cafe Drake relishes (pun intended) time spent with friends . . . hosting small, casual dinners, exploring new restaurants together or just catching up over a cocktail or three, as in photos below:

We so often forget how good Chinese cabbage is, and what a light and fresh side-dish it makes when quickly stir-fried with onions and green chilies. And here's a recipe ideal for the upcoming Summer months; if you want to make dinner really really easy (and who doesn't in, say, the third week of August??), serve this salad as a main course and just top with grilled chicken or fish.

EASY CHINESE CABBAGE SALAD

Shred or chop finely 1 large, rinsed head of Chinese cabbage. Place in a huge bowl and add to it 1 large bunch of green onions, sliced as you like.

In a dry skillet carefully toast 4 T. of sesame seeds - they burn easily so keep stirring! When lightly brown, set aside.

In a blender, whirl up the following: 1/2 cup honey, 3/4 cup vegetable oil, 2 T. soy sauce and 1 clove of chopped garlic. Blend till combined then pour over cabbage and onions. Toss very well, season lightly with black pepper and salt and top with toasted seeds.

Cafe Drake can't justify our ice cream splurge without a healthy dinner first: red chili and garlic baked tofu, brown rice with onions and parsley and braised burdock and carrots.

Susan, Sloane and Cafe Drake recently lunched at Sunset Park's Oaxaca Revolucion del Taco.

Mexican flag on a plate? The special of the day was a piquant platter of huitlacoche (corn fungus) and squash blossom flower enchiladas, draped in red and green sauces and crema.

An artery-clogging but oddly satisfying Mexican platter devoted to fried food: cheese flautas with spicy green relish, black bean nachos, crema, pico de gallo, chipotle mayo and (bizarrely) chicken fingers and French fries.

Sloane savors chips and guacamole.