More Meals, More Snow

Japanese vegetarian cuisine, derived from Zen Buddhist temples, is often referred to as shojin ryori. We love the healthy lightness of these meals at Cafe Drake HRV and arranging/tablescaping them is at least half the fun. Incorporating protein via tofu is essential. As simple as it is speedy, nothing refreshes like a wedge of custardy-soft tofu decorated with sliced chilies or chives and drizzled with ponzu (a mixture of citrus juice and soy sauce).

A truly typical lunch at Cafe Drake HRV: okra and basmati pilaf, stewed chickpeas and whole wheat paratha.

Cashew Chicken, stir-fried broccoli, quinoa and house-made pickles. The poultry recipe is a new invention; based on the Chinese takeout menu standard, Cafe Drake's version is much less oily and can be prepared in 20 minutes. Don't believe us? Here's How: Cut 1 lb. of chicken tenders into 1" pieces and toss with 2 T. soy sauce, 1 T. Chinese cooking wine or rice wine or dry sherry and 2 t. grated ginger. Set aside for 15 minutes while you do everything else. That includes making the sauce and it's as easy as mixing together in a small bowl 2 T. water, 1 T. soy sauce, 1 t. Worcestershire sauce, 1 t. sesame oil and 1/2 t. sugar. If you'd like a more familiar, glossy sauce throw in 1/4 t. cornstarch. The clock is ticking so heat 2 T. vegetable oil in a large skillet or wok over high heat. When the pan is very hot toss in the chicken, shaking off any excess marinade. Fry for about 2 minutes or until the chicken is opaque. Stir the entire time to prevent burning. With a slotted spoon, remove the chicken and throw into the pan 2 chopped scallions. If necessary add 1 more T. of oil. Cook for 15 seconds and return the chicken to the pan along with about 3/4 - 1 cup cashews. Cook for another minute or until the sauce has either thickened or largely been absorbed. Eat hot, and if you like, garnished with cilantro and/or sliced green chilies. A nice variation is to stir in 1/2 t. ground Sichuan peppercorns just before serving.

Our latest method of preparing pork katsu (above and below) is roasting the thin cutlets on a rack. They only need about 12 minutes at 400 degrees so 25 minutes prior to hitting the oven we tossed potatoes with salt and pepper and began roasting them.

Chances are it's snowy right now at Cafe Drake.

Salmon in a Bengal Mustard Sauce: After conducting a recent class in Bengali cuisine at Brooklyn Brainery, Cafe Drake perpetuated our latest food trend back home in the Hudson River Valley. Bengali mustard sauces tend to be bitter; the trick is finding a poised balance between pleasantly bracing and totally acerbic. The following recipe succeeds due to the addition of sugar and a brief cooking time. Remember, the longer dry mustard-based sauces simmer, the more wincing-bitter they become. Begin with 3/4 lb. of skinless salmon filets. Cut the fish into several pieces and rub with 1/4 t. each: salt, ground turmeric and cayenne pepper. Place in the fridge for about an hour. When getting hungry mix 1 T. water in a small bowl with the following: 1 T. ground mustard (powder), 1/2 t. cayenne pepper, 1/4 t. turmeric and 1/2 t. salt. Now add 7 more tablespoons of water to the mixture and stir till smooth. Heat 2 T. mustard or vegetable oil in a skillet over a medium flame. When hot throw in 1/4 t. black mustard seeds. After they have finished popping (cover the skillet with a lid if needed) add in 1/4 t. each of cumin seeds and fennel seeds. Pour in the mustard "sauce", along with 2-3 sliced green chilies, and adjust heat to a light simmer. Stir in 1 T. sugar. Quickly add the fish to the pan and cook gently for about 5 minutes. Spoon the sauce over the fish now and then but do not turn or stir. IF your fish cooks to your liking (medium, for example) remove before 5 minutes have elapsed. Very nice served - as in photo above - with a simple dal, rice and a yogurt condiment.