Sunday, January 29, 2012
On the 35th anniversary of its critically lambasted release, Cafe Drake enjoyed for the 100th time (at least) our favorite scary movie in history, 1977's The Sentinel. Many twilight evenings we've strolled past the famous exterior at the foot of the Brooklyn Heights' promenade, and countless subsequent viewings of this milestone horror classic have never dulled our consummate thrills. Witness, another screening last night courtesy of Netflix streaming via Roku.
Yes we're appalled at hack director Michael Winter's use of real-life, deformed humans as denizens of Hell at the film's climatic arc, but the tale of Brooklyn's Gateway to Hell capacity to truly frighten and remain relevant lingers. No doubt in small part to Hollywood's Swan Song Era of employing archaic screen legends such as Ava Gardner, Burgess Meredith, Sylvia Miles, Eli Wallach and Arthur Kennedy, as well as boosting careers of up and comers such as Chris Walken, Jeff Goldblum and Christina Raines.
Friday, January 27, 2012
Thursday, January 26, 2012
Wednesday, January 25, 2012
Who can resist the siren's call of a mid-week, mid-day lunch at the home of a 3 decade-old friend? Certainly not Cafe Drake. So in the midst of neighboring area errands we found ourselves delightfully planted at the table of JZ. A "cocktail" of alcohol-infused organic peach tea was soon followed by a hearty winter's stew of multiple root veggies, kale, white beans and Italian sausage.
Amidst winter decorations we also scarfed cheeses, cured meats, sourdough baguettes, grapes and so much more, including the Queen of Alchemologie's unique, homespun cordials.
Saturday, January 21, 2012
Saturday, January 14, 2012
This dish was inspired from the lovely blog Snacko Backo. Cafe Drake adapted Tessa's recipe for kale and we're pretty certain it would work with any leafy green although of course the cooking times would need adjusting.
To start: cream together 1 T. each of softened butter and miso. We used blonde miso, also called shiro miso, because of its own inherent buttery flavor - this was a great match and not so sure about substituting the darker miso pastes. Set that aside and add to a large saucepan: 1 bunch of chopped kale, a tablespoon or so of mirin, a generous pinch of salt and 1/2 cup of water.
Bring to a boil then cover and reduce to a steady simmer. Cook for about 10 minutes, adding more water if needed. When the kale is just tender and the liquid almost completely absorbed add in the miso butter. Toss well with tongs and serve hot or very warm. You may need to add a bit more salt but it's unlikely given miso's notorious sodium content.
| A Cafe Drake standby: Cauliflower Curry. Always with brown rice. |
FONDUE FOR JEN AND BEN
Scotch and Sodas
Hazelnuts with Black Lava Salt
Frisee and Scottish Smoked Salmon Salad with Radish-Apple Slaw
Highlands Fondue (Cheddar and Scotch Whiskey)
Croutons - Pickles
Dessert Plate: Marzipan, Butter Cookies, Chocolates
If the old saying holds true, that where you find yourself on New Year's Eve/Day holds prophetic keys to the year ahead, then Cafe Drake is surely looking forward to the rest of 2012. After the simplest of New Year's quick bites at our place (Hoppin' John, braised greens, buttermilk cornbread) Jen R and Ben T. paid it forward immediately the following evening with a glorious spread of artisanal cheeses from their Cricket Creek Farm CSA share, arugula and avocado salad, smoked and barbecued salmon, roasted winter veggies and no less than two different homemade pizzas, a tangy marinara and olive slice and a white version with ricotta, leeks and mushrooms. Goes without saying, but worth mentioning, was the steady stream of top-shelf booze (red, white, small batch rum and bourbon) flowing freely from start to finish.
Friday, January 06, 2012
There's really only one trick to making perfect BBQ chicken in the oven, and given cold, inclement weather and/or a lack of outdoor space for grilling, this is a really good one to learn and digest.
Be certain to get a brown and crispy skin on your bird before coating with the sauce. Above, Cafe Drake roasted quartered legs (well salted and peppered) for about 35 minutes in a 400 degree oven to ensure a dark, brittle skin was obtained before basting with a gussied up store-bought sauce (we added more vinegar and cayenne pepper and a tablespoon of hoisin sauce for an added taste dimension ). After coating the chicken with sauce return to the oven or broiler for a minute or two to seal in the flavors and further crisp the outer portions.
|80s hotel food? No, dammit! A Cafe Drake starter salad of Warm Goat Cheese and Mesclun. Some things are too delicious to ever slip out of style.|
|Spicy Sicilian Shrimp Stew|
|Octavio seems well pleased with his entree of shrimp stew and whole wheat garlic bread.|