Thursday, September 19, 2013

Early Autumn in the Kitchens of Cafe Drake HRV

We love this products for several reasons. 1) It's packaged in two separate sealed containers, allowing you to use only half and not resign a leftover cube of tofu to a slow death in the fridge. 2) It really IS extra firm in texture and doesn't fall apart when stir-fried or simmered in soups. 3) Sprouting is our latest fetish but you already knew that.

1 lb. of tofu is mashed and added to a mini food processor (above) along with a handful of sunflower seeds, 1/4 cup soaked and drained dried shitake mushrooms, a couple of chopped scallions, a chopped clove of garlic, some dried red chilies, a splash of soy sauce and about 3 T. miso. We blended all together then blended again with the addition of 2 eggs. Turned out in to a mixing bowl and supplemented with flax seed meal and bread crumbs until the mixture could be shaped into patties. Recommended is frying in 2 T. olive oil over a low, steady flame, about 4 minutes per side.

And Voila! The final product . . .Tofu Croquettes


90% of the corn eaten at Cafe Drake HRV is off the cob, but we usually roast whole before hand. If you haven't used this method of preparing corn, please try it tonight. Simply stick unshucked ears of corn into the oven and roast for 10-15 minutes at 375 degrees F. Remove and allow to cool a few minutes. When you peel and shuck you'll find every bit pulls away easily, annoying corn silks and all. The famished and impatient may enjoy immediately.

Making the most of a garden still full of mint and cucumbers. Above, Cucumber Raita is useful beyond Indian meals - try it on baked potatoes or tossed with egg noodles for a zingy side dish.


Or you could just enjoy the raita with an Indian meal as above. That roasted corn was cut from the cob(s) and added to simmered yellow split peas seasoned with garlic, onions, curry leaves, black mustard seeds and green chilies.

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