Spend Less Time in the Kitchen, More Time in Front of the Tree

Cafe Drake HRV's Quickest Cauliflower Curry Ever doesn't sacrifice flavor or authenticity for speedy prep. Even better, the curry can be served with nothing but rice and tomato and scallion garnished for a complete, balanced meal.

Store-bought slabs of fried tofu, convenient and tasty, perfect in texture, require soaking in warm water for 15 minutes to remove excess oil. Drain, pat dry and proceed using as directed in any recipe.

above two photos: a Japanese Hot Pot variation is particularly welcome on frigid snowy nights. We can help you bring it to the table in less than an hour and like the cauliflower curry above, only rice is needed to finish the meal. If you have a hot plate or other portable heating device, why not serve in front of the tree - or fireplace - with warm sake? Bring to a boil in a covered skillet or rounded casserole dish: 3 cups dashi broth (easy with the easy powdered kind bought at Asian markets; otherwise use equal parts clam juice and water or veggie broth), 3 or 4 slices of peeled ginger, 2 T. sake or dry sherry, 2 T. mirin and 2 T. soy sauce. Arrange attractively - if you care - in skillet or casserole a selection of vegetables. We used above carrots, fried tofu slabs, onions and mild green chili peppers. As some take longer than other to cook, obviously you'll be adding those veggies first and simmering for a few minutes before adding quickly done items such as mushrooms or zucchini. Turnips and potatoes cut into small wedges work especially well, as do string beans, sliced lotus roots, yams, butternut squash and more. Anyway, back to the recipe, once you have veggies added to pot reduce heat to a simmer and cover tightly. Cook until all vegetables are tender. Remove lid, raise heat to high and boil for a minute or so to slightly reduce liquid. Cover once again and serve at the table, communally, with individual bowls for each diner and lots of steaming hot rice.

above three photos: hardy Lentil Burgers, made from nothing more than bread crumbs, an egg, cooked lentils, sprouted lentils (leave these out if you don't have of course), minced onions and garlic and soy sauce and fresh herbs for seasoning. All veggie burgers, of all stripes, will hold their shape better when pan-frying if you refrigerate the mixture an hour before cooking.

Lentil Burger a la Cafe Drake HRV topped with guacamole and sweet chili jam.

above two photos: Padang food requires patience in the kitchen, not to mention an abundant pantry of exotic ingredients. We've always loved the side dish of Jackfruit Curry served with most complete meals at Indonesian restaurants so Cafe Drake HRV decided to make our own at home. We simplified and prevailed. Try this: we begin creating a spice paste of course. Don't we always when making Indonesian food? Grind to a paste (processor, blender) 10 dried red chilies, 1 cup chopped red onion (or shallots), 2 cloves of garlic, 1 T. of chopped ginger and 1 t. turmeric powder. Add a tablespoon of water or two if needed. Set aside while heating 3 T. of oil in a deep skillet. When oil is hot add the spice paste along with 1 star anise, 3 cardamom pods, 2 bay leaves and 2 kaffir lime leaves (these may be shredded if desired). Cook all over a medium flame for 4 minutes or until fragrant and browning. Add 1 large can of rinsed, drained and chopped young green jackfruit. Stir for a minute, coating with all the spices. Now add 1 can of coconut milk and 3 cans of water. Add 2 t. tamarind paste, at least 1 t. salt and 1 T. sugar. Simmer gently for 1 hour, uncovered. Stir now and then. Check for seasoning (more salt and sugar may be needed) and serve very hot with rice for soaking up this curry's heavenly sauce.