Monday, April 25, 2011
Cafe Drake always enjoys a visit from Jen Ruske's mom, Connie, and this year we finally got it together (sort of) enough to invite mother and daughter over for a simple, no-fuss dinner prior to Easter's extravaganza at Ruske's. Jen's deluxe brunch included amongst other things: clove-scented ham, bacon and kale quiche, divine lasagna, Caesar salad and lemon trifle. The Night Before . . . Cafe Drake whipped together a rabbit stew, goat cheese and green onion polenta and veggies sides.
|Rabbit stew is built in stages: breaking the rabbit down into 6 pieces, browning, pan-frying carrots and onions . . . all prior to a very slow simmer of all ingredients with olives and Marsala wine.|
Sunday, April 24, 2011
Aja M. a/k/a Sandwich Friend is an always inventive and inspiring chef with a decidedly healthy and fresh approach to her modern cuisine. Plus she's super-nice and everyone needs to head over to Williamsburg's just opened Modca for lunch or dinner in the 'hood.
Monday, April 18, 2011
|Roasted Spring Veggies, Whole Wheat Cornbread, Refried Black Beans with Cilantro and Onions|
|Carrot and Yogurt Salad with Curry Leaves, Masala Potatoes and a new Cafe Drake fave, Stir-Fried Broccoli with Fenugreek Leaves and Fresh Coriander|
|Snack: Thai Deviled Eggs|
JENIFER RUSKE BIRTHDAY DINNER APRIL 2011
Apple Cider Manhattans
Spicy Fried Chickpeas
Buttermilk and Green Herbs Shooter
Quartet of Arabic Salads: Eggplant, Beet and Onion, Lemon and Parsley, Harissa Cabbage Slaw
Moroccan Hot Flank Steak
Roasted Long Hot Peppers
Pickle and Olive Tray
Goat Cheese with Peppercorns
Banana Hazelnut Salty Caramel Cake (courtesy of Jen Lazzaro)
Ginger Ice Cream
Ginger Ice Cream
Fresh Mint Tea
Honey and Whiskey Liqueur
Thursday, April 14, 2011
We may have started the Underground Food Movement in Brooklyn, but as usual the San Francisco kids are taking it much further. Kudos to Northern Cali!!
For like, the third time in 10 days, SF foodie revolutionary kids make the NY Times
Tuesday, April 12, 2011
We won't even bother posting our adaptation, as a favorite website - Not Eating Out in New York - has the ultimate directions for preparing this anti-oxidant powerhouse (and utterly delicious) sea creature. As you'll see below, cafe Drake plated ours with rice instead of potatoes, tucked next to braised daikon and carrots and a crunchy watercress salad tossed with tahini dressing.
Saturday, April 09, 2011
|Cafe Drake served the duck breasts sliced thinly over whole wheat couscous, with braised Chinese cabbage and sweet potato raita as harmonious sides.|
|The accumulated fat from the duck breasts should be bottled and stored in the refrigerator for future use. Such as sublime roasted potatoes.|
|Lloyd was very appreciative of all the leftover skin and fat trimmings from our duck.|
Now, you're left with the legs. Within a few days try to cook them and embrace warmly their high fat content - sure it's excessively rich but hopefully you don't make these every day. At Cafe Drake we pan-roasted (again, over low heat) the two legs in a covered skillet for about 1 hour on each side. After removing the legs we fried an onion in the rich fat in the same pan, then added 1 large can of chopped tomatoes and 1 1/2 cups of dry red wine. The mixture bubbled away as we shredded the leg meat and returned it to the pan and sauce. All was seasoned with thyme, salt and pepper and a pinch of sugar and then tossed with fettuccine for a thick and luscious duck ragu (served as below to Jen Lazzaro with fennel-roasted onions and braised kale).