Cafe Drake

An Unusual Condiment

2012-02-11T17:07:00.000-08:00

Combining the slight sweetness and peppery bite of daikon with fiery red pepper and paprika, momiji oroshi is a Japanese condiment used as one might wasabi, with sashimi and sushi. It is considered an essential sidekick to shabu shabu. Cafe Drake likes it with grilled or broiled fish and thinly sliced, well-salted roast beef.

Peel and dice a 3-oz. piece of daikon radish and place in a blender/processor with 2 T. water. Puree very well then transfer to a fine-mesh strainer and allow to drain for 5-10 minutes. Press down gently on the puree to release as much liquid as possible. Place in a bowl and mix well with 1 t. paprika and 1/4 - 1/2 t. cayenne pepper. Season if desired with just a pinch of salt.

This recipe can be doubled or tripled.

Caulifower and Sweet Potato "Bisque"

2012-02-11T16:55:00.000-08:00

One of many brands of dashi (bonito fish flake) stock available at Asian supermarkets. Cafe Drake likes the variety above as the "broth" is packaged in individual servings, powdered. Adding warm water is all the effort required.

Pureeing well-cooked cauliflower and sweet potatoes gives this soup a luxurious velvet texture, without the addition of cream, milk or butter. A dashi broth made from bonito fish flakes will yield a subtle, smokey depth of flavor but you can of course substitute vegetable or chicken broth.

Begin by frying 1 head of cauliflower (cut into small florets), 1 very large sweet potato (peeled and diced) and 1 small onion (diced) in 2 T. of olive or vegetable oil. After a few minutes add about 1/2 cup of diced green bell pepper. Stir and cook for another minute or two and then add: 1 t. of salt and black pepper to taste. Pour in 3 cups of broth of your choice. Bring to a boil, cover partially with a lid and simmer on a low flame for about 15 minutes or until the veggies are very soft.

Cool slightly then puree until very smooth in a blender. Return to pot and simmer very gently, stirring frequently. The soup should be quite thick but if needed, add a bit more water to thin out. Now add a healthy dash or two of good quality soy sauce. Cook for 1 more minute then remove 1/3 cup of soup from the pot and place in a small bowl. To this bowl add 1 T. or more (to taste) of miso paste. Mix well and stir back into the soup pot. Do not allow to return to a boil and serve the soup very hot in warmed soup bowls.

Dinner with Susan M. Duys

2012-02-11T15:38:00.000-08:00

FEBRUARY DINNER FOR SUSAN

Blood Orange Gimlets

Cheese and Rye Crispbread

Tunisian Lemon Olives

Stuffed Grape Leaves

Cauliflower and Sweet Potato Soup

Shishito Pepper "Croutons"

Dover Sole with Brown Butter and Capers

Freekeh

Wilted Spinach and Roasted Grape Tomatoes

Green Tea Panna Cotta

Cocoa Dusted Almonds

Rose and Sauternes

We're Sort of All Over the Place

2012-02-07T17:54:00.000-08:00

Check out our admittedly "slight", or slim, internet presence at Cafe Drake's sister sites (mini visual blogs if you will) such as The Glittering Retinue of Nerves and Chutney Wallah and Satan's School for Girls. Updates promised soon.

Happy 200th Birthday, Charles Dickens

2012-02-07T17:19:00.000-08:00

CHARLES DICKENS' HOT PUNCH

In honor of today (February 7 2012) being the 200th birthday of Charles Dickens, Cafe Drake is listening to NPR's 2-hour prime time tribute and offering up a winter punch attributed to the author himself. The recipe is snagged from The Charles Dickens Cookbook by Brenda Marshall and adapted by the ever inspiring Lynne Rosetto of The Splendid Table.

Zest of lemons, cut into several pieces each
1 packed cup brown sugar
2 cups dark rum
1/2 cup brandy
Juice of 3 lemons
4 cups very hot water
More sugar to taste

1. In a 4-quart saucepan combine the lemon zest, sugar, rum, and the brandy. Warm over low heat.

2. Be sure there's no exhaust fan running. Stand well back as you light the liquid with a long match. When the flames have gone out, stir in the lemon juice and the water.

3. Taste for sugar. Bring the punch to a very gentle bubble, cover completely and cook 10 minutes.

4. Remove the lemon zest. Set aside up to 3 hours, or refrigerate overnight.

5. Serve warm, ladled into handled cups.

Note from Lynne: My own touch here would be a few cinnamon sticks added with the lemon zest.

A Week's Worth of Meals, Mostly Lazy

2012-02-06T18:57:00.000-08:00

Black Bean and Cheese Enchiladas. Made so much easier with refried black beans and smoked Cheddar from Trader Joe's.

A perrenial favorite at Cafe Drake - Thai-style Garlic and Black Pepper Tofu. Check out our recipe here.

After a recent shopping expedition at Sahadi's, Brooklyn's venerable market of all things Greek and Mediterranean, Cafe Drake went on a lunch spree of taramasalata, lemon-cured olives, roasted eggplant, flatbreads and Aegean cheese. We supplemented these mid-day snacks with homemade lentil soup and Mykonos rice casserole.

Our beloved Yogurt Curry with brown basmati rice, roasted broccoli and plum tomatoes.

Bengali-style mustard greens, rice, our best ever rassam and roasted cauliflower.

Two of our fave condiments: pickled Seranno peppers and Greek yogurt.

From Frying Pan to Plate: Rabbit Ragu with Fettuccine and Escarole Salad

Tangerine Chess Pie

Roasted Cabbage Wedges

2012-02-06T17:53:00.000-08:00

Cafe Drake declares it Utterly Impossible to have too many ideas/options for roasted vegetable side dishes. Here's a new one for us: cut a small head of cabbage into 6-8 wedges. No need to remove the core and depending upon how you slice the head, it may serve to help your cut wedges hold their shape on the baking sheet. IF, as above, your wedges are precariously intact, secure each with a toothpick. Drizzle olive oil on both sides of the cabbage wedges and do the same with salt and black pepper. Be generous with the salt as cabbage craves it. You can also sprinkle very lightly with a bit of sugar, an age-old trick for extracting further flavor from cabbage. Place wedges in a single layer on a baking sheet and roast for 15 minutes at 400 degrees. Flip each wedge and roast for an additional 10-20 minutes or until the wedges seem tender-crisp and the edges have darkened. Delish!!

Fried Tofu and Shitake Salad

2012-02-06T17:46:00.000-08:00

A great cold weather "salad". Slice 1 small package of fried tofu into thick-ish slices and toss with slivered dried shitake mushrooms. Prep the mushrooms by soaking 3/4 cup of dried shitakes in boiling water for 30 minutes. Drain (reserving liquid for soup stock - freeze it!) mushrooms, slice and add to tofu. Toss all with the following: 2 T. soy sauce, 1 T. mirin, 1 T. sake or dry sherry and a healthy dash of cayenne pepper. Add salt and/or sugar to taste. Serve at room temperature in small dishes or as a petite side dish with fish or fowl entrees.

When You've Got The Time: Moussaka

2012-02-02T13:45:00.000-08:00

After two semi-successful experiments, here's the moussaka recipe we found the most satisfying. Moussaka is time-consuming affair to prepare; make it when you're craving a relaxing and fun kitchen project.

Trinidanian Pork Geera

2012-02-02T13:06:00.000-08:00

Roasted whole cumin seeds, prior to being ground to a fine powder.

Pork geera with rice and peas and chopped vegetable salad.

TRINIDANIAN PORK GEERA

Geera refers to finely ground, dark-roasted cumin seeds and can be purchased as a powdered spice in Caribbean food markets and most Indian grocery stores (where it's labeled jeera). Cafe Drake makes our own and directions to do so are included in the recipe below. If you happen to score a bag of ground geera, skip the roasting and grinding of cumin seeds.

There are far more complex recipes for this erstwhile cafe and bar classic of Trinidad cuisine but none better than the stripped-down version here. And none we've sampled that sweeten the stew slightly with deep caramel notes of almost burnt sugar. Feel free to substitute a less hellish chili pepper if the even the idea of a Scotch bonnet (habanero) scares you away from giving pork geera a try.

The recipe below is (just slightly) adapted from Ann Vanderhoof's brilliant travelogue The Spice Necklace.

Dry roast 4 t. cumin seeds over a medium-high flame until they turn very dark but do not burn. You will need to stir or shake the pan frequently. Cool slightly then grind into a fine powder. Set aside.

Heat 2 T. olive oil in a medium-large pot and add 2-3 T. brown sugar. Stir over a medium flame for 3-4 minutes until a light caramel aroma and color appears. Do not blacken or the entire dish will be bitter.

Add 1 1/2 lbs. cubed, boneless pork (any cut will do except for an overly lean tenderloin), pieces cut into 1" size. Sprinkle all with 1 t. kosher salt and all of the geera. Stir for a few minutes or until the meat is all well browned. You may need to reduce the heat to prevent burning or sticking but soon the meat should release its natural juices.

Add 2 cups of hot water or chicken stock and 1 minced Scotch bonnet pepper and cook, partially covered, over a low flame for an hour or longer, until the meat is very tender and most of the liquid (90%) has evaporated.

Serve with rice or flat breads. Pork geera reheats extremely well.

Cafe Drake Gets Scared! No Dinner.

2012-01-29T20:57:00.000-08:00

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.

Tapas for Jen and Lucy L.

2012-01-27T17:37:00.000-08:00

TAPAS WITH JEN & LUCY LAZZARO

Pomegranate Negronis

Watercress, Fennel and Parmesan Salad

Roasted Peppers with Dill and Coriander

Chorizo simmered with Garlic, Tomato and Chile

Baguette

Grenache

Pakoras for Dinner

2012-01-26T13:04:00.000-08:00

WEEKNIGHT DINNER WITH RUSKE

Blood Orange Vodka Collins

Cheese

Roasted Garlic Crispbreads

Dill Chicken

Vegetable Pakora

Basmati Pilao

Coriander Chutney

Bee Mine Chutney

Snow in our Corner Park

2012-01-25T23:57:00.000-08:00

Lloyd Loves Winter Naps

2012-01-25T23:56:00.000-08:00

Lovely Lunch With Julianne Zaleta

2012-01-25T23:54:00.000-08:00

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.

Jen Ruske Visits David & Julian Sellers in San Diego

2012-01-21T20:48:00.000-08:00

Braised Kale with Miso Butter

2012-01-14T15:56:00.000-08:00

This dish was inspired from Tessa Hite's 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.

Especially delectable with seafood and vegetarian entrees.

Some Winter Meals at Home or, Foods in the Yellow Color Palette

2012-01-14T15:30:00.000-08:00

A Cafe Drake standby: Cauliflower Curry. Always with brown rice.

Karhi (Yogurt Curry). Our favorite recipe can be found in the Cafe Drake archives HERE.

Ethiopian Split Yellow Peas, served with basmati rice, fennel-roasted sweet potatoes, mache salad and house-pickled string beans. To make the split peas, also known as Kik Alicha, begin by rinsing 1 cup of dried yellow split peas very well and then placing in a saucepan with 4 cups of water. Bring to a boil and skim the foam accumulated from the top before reducing to a low flame. Simmer for about 1 hour or until the peas are soft and disintegrating a bit - see photo above for ideal texture. While the peas are cooking, in a skillet, saute 1 chopped onion in 1 T. each of olive oil and butter. After the onions begin to just brown add: 2 minced cloves of garlic, 2 thick slices of peeled ginger, 1/2 t. cayenne pepper and 1/2 t. of turmeric.Cook for 1 minute taking care to not burn the garlic. In the last 10 minutes of cooking time for the peas add the skillet contents to the peas along with 1 t. of salt. Rinse the skillet with a drop of water if needed to get all the spices deglazed from the pan. Serve hot with rice or injera (if you have it).

Seoul Winter Stew of Fried Tofu and Root Vegetables

Scottish Surf and Turf

2012-01-14T15:23:00.001-08:00

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

Espresso

Drambuie

A Great Way to Start the Year

2012-01-14T10:10:00.000-08:00

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.

Oven BBQ Chicken: A Tip to Try

2012-01-06T13:06:00.000-08:00

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.

Italian with Octavio ( Old School)

2012-01-06T12:59:00.000-08:00

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.

The Holidays (with Mother) Are Always a Blast at Cafe Drake

2011-12-30T18:27:00.000-08:00

Excuse our recent absence. We've been busy loving the holiday season and promise in 2012 to hit you up with more regular postings and updates. For now, see below a sampling of how Cafe Drake celebrates in December. Happy New Year to All and Best Wishes for a Healthy and Exciting 2012!

The NYPL tree may be grander than Cafe Drake's Charlie Brown version but is no more loved (by us anyway). Mother at the NY Public Library with the 2nd best tree in NYC.


Homemade spiced nuts are always a big deal with cocktails at Cafe Drake. And they partner so well with our traditional Christmas drinks of Manhattans and Rob Roys.


Susan M's birthday was belatedly feted at Cafe Drake when the Divine Ms. M. and her bestie Christine ( also a Cafe D. neighbor) joined us for a festive coastal Indian meal. Papadums, tandoori-style shrimp and veggie skewers and many other subcontinental dishes graced the table as we held glasses of bubbly aloft in honor of Susan!


After 20 years, now checked off the To-Do List, is a tour of Gracie Mansion. Fascinating and enhanced by both an erudite and personable tour guide and the recent decorations of Jamie Drake, the house is matched in elegance by the graceful, serene walkways of adjacent Gracie Park. Peter Pan, Gracie Park, Upper East Side, NYC

A highlight of an overnight trip to the Hudson Valley with Mother was a stroll across the Hudson River via the Walkway in Poughkeepsie.

The nation's oldest operating inn, the Beekman Arms in Rhinebeck, New York.

Liberty of Rhinebeck, home to the Hudson Valley's best Sidecar! Dinner following cocktails here was at Tivoli's extraordinary tapas temple, Pan Zur.

Mother relaxes en suite at the Beekman Arms.


A new "house favorite" at Cafe Drake - Saigon Steak (marinated in fish sauce with scallions) and Parsnip Fries.


We always make time during the holidays for the tossed together, weeknight meal with friends: above, Jen Lazzaro vamps it up with homemade lamb sausage, curried peach chutney and enoki mushroom salad.

With Jen L., Christmas Eve 2011

The cheese course is always one of Lloyd's favorites.

Mother and Jen Lazzaro

Mother and the Amazing One-Eyed Chihuahua Ocho Manahan

Lloyd waits patiently for falling scraps during the preparation of Devils on Horseback

Christmas Eve is always the Big Meal at Cafe Drake, and this year we somehow grazed our way through Persimmon Salad, Roasted Hazelnut Soup, Fois Gras with pickled pomegranate seeds, frisee salad, baby lamb loin chops with rutabaga gratin and Brussels sprouts, Mother's homemade yeast rolls, cheese and cranberry chutney, baked cranberry "cobbler", ice cream, white chocolate and apricot bark and much more.

What Is It??

2011-12-15T15:51:00.000-08:00

Why, brined daikon for Chinese-Style Fermented Daikon Pickles, of course! The ziplock bag nested in the mouth of the quart jar is a great trick for keeping all pickling veggies submerged in brine.

CHINESE FERMENTED DAIKON PICKLES

1 lb. daikon, peeled and cut into matchsticks
4 slices ginger, peeled
3-4 dried red chilies, broken into pieces
2 cups water
1 1/2 T. kosher salt

Layer daikon, ginger and chilies in a 1-quart jar. Mix water with salt and pour over daikon. Fill the jar to the top and place a freezer/ziplock bag into the mouth of the jar. Fill the bag with remaining brine and seal. Let the jar sit undisturbed for 3 days at room temperature.

The pickles should be ready to eat in 72 hours. From this point on, store in fridge. Wonderful with plain rice and as a topping for burgers of all sorts.

Potato Torta (and Octopus in 60 Seconds)

2011-12-15T15:01:00.000-08:00

Cafe Drake wanted Spanish food and we wanted it quickly. The obvious answer was a potato torta, or baked omelet, dressed with a topping of flash-fried octopus. Sound impressive? Not really, especially if you purchase the nifty bags of frozen and boiled octopus available at all Asian supermarkets. Thaw in the fridge then toss for 30 seconds in a screaming hot, olive oil-slicked pan with a tomato, some garlic and a few olives or capers.

POTATO TORTA

Preheat oven to 375 degrees. Bring salted water to a boil and cook in it, until just tender, 1-2 peeled and sliced potatoes. Drain potatoes and set aside.

Add oil to an ovenproof skillet - cast iron is ideal and adds rustic charm to your family-style table - and heat in hot oven for 5 minutes. Remove pan from oven and carefully layer boiled potato slices on the bottom. Watch out as the pan will be frightfully hot! Sprinkle with salt and pepper.

In a mixing bowl whisk together 6 eggs and 1 cup of milk. Season with salt and pepper and some fresh herbs (we used summer savory, having scored a small bunch for a buck at the corner vegetable market). Stir in some minced onion and garlic and 1 cup of grated Parmesan cheese. Pour oven the potatoes and return pan to the oven for 30-40 minutes or until the torta is relatively firm and golden.

Remove from oven and allow to cool for at least 15 minutes before slicing into thick wedges. Traditionally, in Spain, the torta would be served at room temperature with a few olives on the side.

Roasted Okra

2011-12-15T10:58:00.000-08:00

Need a green veggie to round out your meal but lack even the energy to rinse and spin dry a bowl of greens. Try this:

Toss okra (untrimmed and unwashed unless very gritty or sandy) with a decent amount of olive oil and salt, cumin powder and cayenne pepper to taste. You'll need to add more salt than seems logical as the okra pods crave quite a bit to both enhance their flavor and remove the moisture some find unappetizing, i.e. the vegetable's characteristic sliminess.

Roast in a single layer on a large baking sheet for 20 minutes at 450 degrees, shaking the pan once or twice only during the cooking.

Good as a side dish with anything or also at room temperature on an antipasto platter.

Christmas Cookie Party, Courtesy of Jen Lazzaro

2011-12-15T10:52:00.000-08:00

Who doesn't love a chic candlelit holiday gathering, bolstered by good company and champagne with pomegranate seeds? Add to that parting gifts of seasonal flora and doggie bags laden with cookies of all stripes and sizes and you have the perfect recipe for a party that keeps on giving. A house full of adorable dogs (and kitty) doesn't hurt either.

Millet Sunflower Burgers

2011-12-05T17:33:00.000-08:00

Millet Sunflower burgers were an experiment in recipe recall, having originally followed instructions 20 years ago from Ten Talents, a now long lost 7th Day Adventist cookbook much treasured during Cafe Drake's strict vegetarian days of yore. Below is my rendition which may have little to do with the original but is certainly tasty, chocked full of non-animal protein and perfect as either a side dish or entree. Sunflower butter can be found at some large supermarkets, most natural foods stores and Trader Joe's.

Begin by dry-toasting 1 cup of millet in a saucepan; do this over a low flame for about 5 minutes, shaking the pan frequently so as not to scorch the grain. Add a pinch or two of salt and 3 cups of water. Bring to a boil then cover and reduce heat to a low simmer, basically the same procedure as cooking rice. Cook until all the water has evaporated and most of the millet grains are soft. Some grains will remain a bit crunchy and the entire procedure should take no more than 30 minutes. Set aside until needed or cool and refrigerate until assembling the burgers.

In a large mixing bowl combine the cooked millet (it will be somewhat mushy-crunchy and this is perfect) with 1/3 -1/2 cup of sunflower seed butter. Add at least a T. of soy sauce and salt and cayenne pepper to taste. Dried thyme and sage are also interesting. Mix very well until you can roll the mixture into one large ball. If the millet is too sticky and soft, refrigerate for an hour and it should firm up nicely.

Make individual patties of the millet and shallow fry over medium heat in vegetable oil, about 5 minutes per side or until lightly browned and crisp on top. Drain on paper towels and serve hot. Above, Cafe Drake partnered the burgers with collard greens and a spicy carrot salad (grated carrots, olive oil, harissa paste, lemon juice, green chilies, parsley and onions).

Jen & Jen & Some Very Special Booze

2011-12-05T13:47:00.000-08:00

After a multi-bottle tasting at Williamsburg's swish doc Wine Shop, Jen L and Jen R and Cafe Drake spent an evening at home swigging the spoils of their purchases (Ruske snagged a bottle of the world's only quinoa vodka, produced in Cognac, France; Lazzaro poured out deep red glasses of Racines, Les Cailloux du Paradis). We whipped up a red currant-glazed pork loin, fresh Yelloweye beans, parsnip fries and an herb salad with persimmons and walnuts to accompany these special liquid treasures.

Lloyd Shows Some Leg

2011-12-05T13:33:00.000-08:00

Spaghetti Gratin

2011-11-28T13:48:00.000-08:00

Convenient because it can be made ahead and refrigerated until needed, this Spaghetti Casserole is based on a recipe from Cafe Drake's grandmother Maude Kirkpatrick Page and was often found on her holiday buffet table. We've adapted it slightly but a key distinction with this casserole is the generous amount of sugar, employed to great effect when juxtaposed with a salty cheese topping.

Cook 1 lb. of spaghetti in plenty of boiling salted water until very al dente; the pasta should be slightly underdone. Drain and set aside - do not rinse. If the spaghetti sticks together too much toss it with a T. of olive oil.

In a medium skillet saute (in olive oil) 1 finely chopped green bell pepper, 1 finely chopped onion and 2-3 cloves of minced garlic until veggies are quite soft. Add 3 chopped tomatoes and cayenne and black peppers to taste. Cook until the tomatoes are soft and the mixture is thick. Season with a bit of salt and stir in 4 T. sugar. Cook for another minute and toss very, very well with cooked spaghetti. Try to make sure every strand of pasta is coated with a bit of the tomato sauce. Toss in a small handful of oil-cured olives and mix well.

Turn the dressed pasta into a large casserole dish and cover with grated sharp Provolone cheese. The amount you wish to use is up to you. Bake at 350 degrees for about 25 minutes or until cheese is browning and a few stray wisps of pasta are dark and crispy. Delicious hot but also good warm.

Seafood in Tomatillo Sauce

2011-11-28T13:35:00.000-08:00

Tomatilloes are easily found in large supermarkets and all Mexican grocery stores. Of course even more readily available is canned or jarred salsa verde made from these tart berries ( tomatilloes actually are not botanically related to tomatoes in any way) but Cafe Drake's homemade version tastes fresher and is lesslikely to induce a sodium overdose.

SEAFOOD IN TOMATILLO SAUCE

Begin by removing the papery husks from 1 1/2 lbs. of fresh tomatilloes. Leave small ones whole and halve or quarter large tomatilloes. Toss with olive oil, 1 chopped onion, 3 cloves of whole garlic, 2 halved jalapeno peppers and roast in a single layer on a baking sheet at 400 degrees for about 15 minutes or until the "berries" have begun to break down and release their juices. Place baking sheet under the broiler for a minute or two, just to char slightly. Don't burn!

Transfer the contents of the baking sheet to a blender and process till smooth-ish ( a few chunks are fine). Place the puree in a saucepan and add: about 1 t. ground cumin and 1/2 t. dried oregano. Throw in a generous pinch of ground allspice and sugar to taste ( we use about 1-2 T.). Tomatilloes are mind-bending in their extreme tartness so adjust salt/sugar until you have the right balance. Simmer in a low flame, uncovered for 10 minutes. If the mixture is too thick, thin with a bit of water or stock.

Finally, add your favorite seafood to the sauce; above, we used scallops, shrimp and calamari rings (all frozen from Trader Joe's). Cook for another couple of minutes or just until seafood is cooked through.

Serve with warm, buttered CORN tortillas or rice and garnish with chopped cilantro.

Happy Holidays from Lloyd and Cafe Drake

2011-11-28T12:17:00.000-08:00

Another Lazzaro Birthday or, Jen Looks Younger Than Ever!

2011-11-28T12:14:00.000-08:00

NOVEMBER 2011 BIRTHDAY DINNER FOR JENNIFER LAZZARO

Aged Gouda

Khahkra Millet Crisp Breads

Cava Brut

II.

Root Vegetable Bisque

Binner Alsace Riesling

III.

Foie Gras with Fleur de Sel

Toast Points

Cava

IV.

Montreal "Hot Steak"

Bay Smoked "Russian Banana" Potatoes

Parsley and Chile Sauce

Chateau Charmail Bordeaux

Quebec Maple Syrup Pie

Whipped Cream

Lamarca Prosecco

Chickpeas Cooked With Tea / Curried Turnips

2011-11-25T17:40:00.000-08:00

Cooking Indian food at home needn't always require a couple of hours and pricey trip to the nearest supermarket spice section. The dishes below are simple, fast, delicious served together with basmati rice or individually as a side to any Western-style entree. Tea-simmered chickpeas make an excellent vegetarian meal when combined with breads and a salad. Both recipes were lightly adapted from Madhur Jaffrey's excellent cookbook Quick and Easy Indian Cooking.

TEA-SIMMERED CHICKPEAS (DHABAY KAY CHANAY)

2 cans chickpeas / 1/4 cup vegetable oil / 1 t. cumin seeds / 1 chopped onion / 3 cloves chopped garlic / 1/2 cup canned and chopped tomatoes / about 1 T. grated ginger / 1 1/4 cups black tea ( Cafe Drake likes lapsang souchong for its smoky flavor) / 2-3 minced green chilies / 1 t. salt or more to taste / 2 t. ground cumin / 1 t. garam masala / 1 T. fresh lemon juice

Drain the chickpeas in a colander, rinse well and drain again.

Heat oil in a LARGE skillet over a medium-high flame and when hot, add cumin seeds. Now add the onion and fry until it browns without burning. Throw in the garlic and a few seconds later, the tomatoes. Cook until they thicken, a matter of a minute or two.

Stir in all the remaining ingredients except for the lemon juice and simmer, uncovered, for 10 minutes. Re-season as necessary and remove from heat. Sprinkle all with lemon juice and serve hot, garnished as you wish with chopped cilantro, shaved red onions, etc.

TURNIPS WITH CUMIN ( SHORVEDAR SHALJAM)

Also incredible with peeled and thickly sliced daikon; proportions and cooking times remain roughly the same.

1 lb. medium-sized turnips, each one peeled and cut into 4 wedges / 2 T. chickpea flour / 5 canned plum tomatoes, chopped + juice from can / 2 T. vegetable oil / 1/2 t. cumin seeds / 3-4 dried red chilies / 1/4 t. ground turmeric / 1 t. salt or more to taste

Mix the chickpea flour in a bowl with 2 t. of water, whisking with a fork to make as smooth as possible. Avoid lumping! Now mix in the chopped tomatoes, about 1/4 cup water and at least half of the liquid from the can. Set aside.

Heat the oil in a large, deep skillet till quite hot. Add the cumin seeds and stir for 15 seconds. Toss in the red chiles, turnips and turmeric. Stir well to coat the vegetables with the seasoned oil then add 1/2 cup water, the flour mixture and salt.

Bring to a boil and then reduce heat to a mere simmer. Cover the pan and cook gently for 20 minutes or until the turnips are very tender. Serve hot.

Happy Holiday Weekend To All

2011-11-25T10:50:00.000-08:00

Cafe Drake has lately eschewed turkey kitchen duty these past few November holidays in favor of being a seated guest at the annual fall feast. Thanksgiving 2011 was a real banner day thanks to hostess Elfe C. and family, grazing as we did for hours through a groaning buffet table and plentifully stocked bar. Not to mention the best, most succulent and well seasoned turkey we've tasted in many a (harvest) moon!

In this instance too mank cooks did definitely NOT spoil the sauce, or gravy.

Sharon's rich and delightful appetizer of baked brie and bourbon pecan glaze.

Our extraordinary hostess Elfe C.!!

Moments of Grandeur (with Jen L.): Elfe's Swank Lobby

Only part of the feast . . .

The Sound of Cafe Drake

2011-11-21T10:30:00.000-08:00

Can't be here with us in person? So soak up the vibe of Cafe Drake with our new Playlist and check back soon for a special holiday selection of our fave December tunes.

Catching Up with Cafe Drake

2011-11-21T10:18:00.000-08:00

We've been insanely busy with duties over at The DP Chutney Collective, furiously crafting condiments for all your upcoming holiday needs, but don't worry, Cafe Drake is still here for you. A few recent updates below and more to follow after our first chance again to breathe. Whew.

It's not possible to roll out the red carpet every time, at least not our plushest selection, but we'll always find time to host an informal meal for dear friends like Jenifer Ruske. Always the most gracious and laid-back of guests, Jen sat and sipped pomegranate martinis and regaled us with her own personal updates while we puttered around the Cafe Drake kitchen, applying the finishing touches to a wintery meal of Chinese Pork and Sweet Potato Stew, brown rice, roasted broccoli and fenugreek leaves and rice vinegar cucumber quick pickles. Ruske's sabbatical from dairy was the mother of invention and inspired milk-free blackberry milkshakes for dessert.

Lazy evenings at Cafe D. dictate quick-cooking and easy to assemble meals, hence a recent dinner of nachos as seen above. Clean Sweeping the fridge, we topped Trader Joe's Flax Seed Chips with sliced chicken sausage, oil-cured olives, grape and sun-dried tomatoes, sliced jalapenos, leftover salsa and cheddar and provolone cheeses.

It may be getting late in the season to can and "put up" ultra-local produce, but with the stores currently awash with citrus fruit from our Left Coast farmer friends, Cafe Drake tried out pickling our own Indian style lemons. Holiday Gift Alert: these jars are stunning when labeled and hang-tag adorned. Here's how to do it:

Begin by scrubbing well 10 thin-skinned lemons. Organic would be best as you'll be eating the peels as well but if unavailable or too expensive be sure to scour the lemon skin very, very well. Note: this recipe can be doubled or tripled as desired.

Slice the lemons thinly, discarding only the tips of each end. Remove as many seeds as possible but don't drive yourself crazy with neurotic thoroughness. Toss the lemons in a large glass or ceramic bowl with 3 T. kosher salt and set aside for at least 2 hours.

In a large saucepan, combine and bring to a boil the following: any juices accumulated from salted lemons, 1 cup sugar, 1 cup cider vinegar and about 1 T. (no more) vegetable oil. When boiling, add: 3 T. paprika, 1 T. cayenne pepper, 5-6 thin slices of peeled ginger and 2 cloves of minced garlic. Now dump in the lemons and 1/4 cup golden raisins. Reduce to a simmer. Cook for 2-3 minutes then remove the lemons to sterilized jars.

Pour the hot liquid with raisins and spices over the lemons, filling to 1/2 " from the jar's rim. Seal and process in a boiling water bath for 10 minutes.

These pickles should rest in a cool, dark location for approximately one month before sampling (or gifting).

For All You Lloyd Fans . . .

2011-11-21T09:31:00.000-08:00

Simmered Tofu Chorim

2011-11-20T16:37:00.000-08:00

Chorims are similar to vegetarian Korean dishes known as namul; the latter are quickly stir-fried while chorims are generally simmered in a highly spiced stock or braising liquid. Tofu Chorim is a favorite here at Cafe Drake, served above with brown jasmine rice and sauteed, shredded broccoli stems. To make the tofu chorim: Drain a large block of tofu for 15 minutes in paper towels. Use the extra-firm variety for best results. After draining slice the tofu into 8 pieces and fry over medium heat until browned. Vegetable oil is best and allow at least 5 minutes per side, flipping once. The tofu is very delicate and here's a great opportunity to break out the non-stick skillet if you have one! While the tofu is frying combine in a medium-sized saucepan: 2 1/2 T. soy sauce, 1 T. sugar, 1 T. mirin ( substitute more sugar and a splash of sherry or sake if you don't have mirin) 1 garlic clove (minced finely), 1 t. sesame oil and about 2-3 T. water. Bring all to a boil then reduce to a low simmer. When cooked and crispy, add the tofu to the simmering liquid and stir very gently. Cook for another minute and serve hot.

Quesadillas Once Again

2011-11-18T12:02:00.000-08:00

We just can't say it enough at Cafe Drake - quesadillas are about the quickest dinner we know of that truly, deeply satisfies. As blank a canvas as pizza or the humble omelet, quesadillas are regularly filled here with pantry and fridge excavations, often as simple as pictured above, chopped cilantro, aged Cheddar and snipped chives. And every star needs a faithful sidekick; let canned and doctored black beans serve as Ethyl to Lucy's quesadilla. We like them with a few pinches of cumin and dried oregano and a squirt of hot sauce.

Cafe Drake Delivers!

2011-11-18T11:55:00.000-08:00

Doggie Bag, or Curry to Go, for our upstairs neighbor, longtime friend and DP Chutney Collective designer Octavio Fenech. Included: toorvar dahl, string beans with South Indian spices and coconut, basmati pilao and roasted tomato and onion salad.

Happy Dia de los Muertos

2011-11-01T09:30:00.000-07:00

A simple Mexican dish suitably festive and perfect for a crowd. Even one of wandering spirits!

Buying a roasted duck (half or whole) from your local Chinese restaurant makes this a reasonably quick dinner to prepare and cost effective as well.

TACOS DE PATO (DUCK TACOS)

1 tablespoon duck fat or vegetable oil
1 medium onion, cut into thin crescents
3 cups shredded roasted duck meat
16 small (3"-4" diameter) corn tortillas
For the salsa:
1 pound tomatillos, without husks
1 small onion, halved
6 garlic cloves, separated but not peeled
2 serrano chiles, stemmed (seeded for less "heat", if desired - jalapenos may be substituted)
2 avocados, peeled and diced
½ cup cilantro, coarsely chopped
juice of ½ fresh lime
salt to taste

Heat the duck fat or oil in a skillet, sauté the onion until limp, add the shredded duck and heat through. Season with salt to taste.

Roast the tomatillos, onion, garlic and serranos on a dry griddle or non-stick skillet until charred on the outside, about 5 minutes, turning with tongs to ensure even roasting. They should be soft but not burned.

Peel the garlic cloves and place the roasted ingredients in a blender with just enough water to move the blades. Blend to a coarse puree.

Add the avocados, cilantro and lemon juice and puree just enough to combine ingredients. The salsa should be on the chunky side. Add salt to taste.

Heat the tortillas on the griddle (or cast iron skillet) and use two stacked together for each taco. This is the Mexican way of serving tacos, in small "double" tortillas. If the small tortillas are not available, one for each taco can be used.

Place the duck filling on each taco, top with the salsa, and fold over. Pass extra chopped onion and cilantro, along with extra salsa.

Happy Halloween 2011

2011-10-31T10:44:00.001-07:00

Our New Favorite (Savory) Muffins

2011-10-29T14:51:00.000-07:00


Cafe Drake rarely posts recipes verbatim, but this gem from Rozanne Gold's brilliant cookbook Radically Simple is too good not to share. Or to alter in any way! Actually we shortened the directions and made them a little more slangy in that Cafe Drake sort of way. Preheat your oven to 425 degrees and grease about 12 muffin cups well. Process 1 large chopped onion in a food processor or Magic Bullet. You should end up with a paste. Place onions in a large mixing bowl and add to them: 2 large eggs, a stick of melted butter and 6 T. of sugar. Blend in 1 1/2 cups of self-rising flour (note: you MUST use self rising flour here). Stir until you have a smooth batter and then add 1 cup of chopped walnuts. Stir again, place in muffin tins and bake for 18 minutes or until firm and golden. Delish with soup or scrambled eggs.

Korean Food on the Quick

2011-10-29T14:41:00.000-07:00

Cafe Drake never prepares Korean food at home, mainly because it's a Herculean kitchen task to recreate the vast number of dishes typically served at a traditional meal (or at any Korean neighborhood restaurant). Like you we select favorite grill houses based on the largesse of the banchan (complimentary appetizers) selection!

A craving for super spicy tofu stew had to be sated recently however and Cafe D. didn't feel like braving the chilly, pouring rain for a trek to nearby (Korean restaurant enclave) Sunnyside, Queens. Soooo . . . as above, we made a fiery and satisfying tofu and yam stew - it's heat derived from Korean chili peppers and wedges of kimchi - along with brown rice and zucchini namul. Please see our recipe for the latter dish below.

ZUCCHINI NAMUL

Namul are rapidly prepared stir-fried vegetables; generally several varieties are served at the Korean dinner table.

1 T. vegetable oil

2 t. sesame oil

1/2 an onion, sliced thinly

2 medium zucchini, sliced into thin rounds

about 1/2 t. salt or more to taste

2 T. sesame seeds (toasted first in a dry skillet)

Black Pepper

Dried Chile Flakes

Heat the oils in a large frying pan over a medium-high flame. Add the onion and saute for 1 minute. Now add all the other ingredients and cook for 3 minutes, stirring constantly. Adjust seasoning. A namul should be quite spicy so add as much chile as you can bear!

Transfer to a serving bowl and serve warm or at room temperature.

Snowstorm in October!

2011-10-29T14:30:00.000-07:00

Photos snapped on a wet and cold trek to Cafe Drake's neighborhood farmer's market. Thank Heavens we only had a 5 minute walk!

True to feline form, while the Nor'Easter rages outside Lloyd stays warm in Cafe Drake's cozy kitchen.

Goan Beach Bum Calamari

2011-10-27T16:13:00.000-07:00

We don't know why we tagged this South Indian style calamari dish as "beach bum" but probably because it seemed reminiscent of ocean front dining in Goa. If you cook the seafood for just a minute or two over high heat it will be perfectly tender.

Here's how: Heat about 2 T. of olive oil in a large skillet. When the pan is very hot throw in 12-15 curry leaves (remember to buy and always keep a pack in the freezer) and 2-3 dried red chilies. Now add a teaspoon of cumin seeds and if you have them, a teaspoon of nigella seeds (also called kalonji). Don't let the seeds burn so immediately after add to the skillet 1 large tomato (chopped) and 2-3 sliced shallots.

Cook for 2 minutes over high heat then throw in about 1 lb. of calamari. Cook, stirring constantly, until the calamari has become white and opaque. This won't take longer than a couple of minutes.

Remove from the heat and season generously with salt and black pepper. Calamari needs lots of salt! Serve hot.

As above, Cafe Drake enjoyed ours with chana dal, basmati rice and a simple salad of chopped tomatoes, onions, cukes and avocado. To recreate the chunky salad, toss together equal amounts of the veggies with a drizzle of olive oil, a good bit of lime juice and garnish with green chilies and cilantro and fresh mint. Salt well. Enjoy.

Latin Cheese for Grilling (or broiling)

2011-10-27T15:56:00.000-07:00

If you've never been tempted to buy Latin American "hard cheeses", available at most urban supermarkets in the Spanish section, then perhaps you will after you hear of a recent meal at Cafe Drake. Gifted with a block of Queso Seco - one of many salty cow milk cheeses made in Mexico and Central and South America and pressed to remove virtually all moisture - we broiled strips of this ultra-firm cheese (more commonly grilled) and were delighted how it bubbled, browned and held its shape. The texture is quite chewy and complimented beautifully a plate of stewed black beans with chipotle peppers, yellow rice and roasted broccoli.

Fried Goodness for Dinner

2011-10-27T13:42:00.000-07:00

Pomegranate and Lime Rickeys

Vegetable Tempura with Green Tea Salt and Ponzu Dipping Sauce

Brown Rice

Tofu Skin Bundles with Kohlrabi, Hatcho Miso and Red Chilies

Burdock and Carrot Kinpira

Pickled Mustard Greens

Leftovers for Lunch

2011-10-22T14:10:00.000-07:00

Leftover chicken, sliced and served cold; leftover braised daikon and carrots; leftover red cabbage slaw and sprouts dressed with leftover walnut dressing.

Returning home to Atlanta during the summer after our freshman year at college, Cafe Drake took a job at a local independent bookseller and, on most days, brought our lunch in a paper bag. As we sat amidst stacks of books to be unpacked and sorted, eating a typical meal of cashews, small chunks of cheese, crackers and hummus, our kind employer would jokingly ask if we were on the "mouse diet". A recent lunch above reveals our tastes haven't changed so very much years later.

We stumbled upon whole wheat dumpling wrappers recently in an Elmhurst, Queens Chinese market and couldn't wait to get home and try our hand at stuffing and then steaming them.

An After Lunch Cat Nap

2011-10-22T14:02:00.000-07:00

Click on photo above to enlarge.

A Couple of Meals, Here & There

2011-10-22T13:59:00.000-07:00

Thai red curries are among the quickest of meals we know in terms of preparation and food shopping. Keep a small can of red curry paste in the pantry, along with the canned coconut milk that's already sitting there, and you can throw together dinner in minutes utilizing whatever proteins and vegetables you have at hand. Above is Cafe Drake's lazy but scrumptious version borne from a fridge stocked only with chicken thighs, cauliflower and a red bell pepper. The recipe below can be endlessly adapted in a multitude of ways.

CHICKEN AND CAULIFLOWER RED CURRY

Best with rice or soft, gravy soakable flatbreads, red curry is also good with rice noodles or very thin spaghetti. Some sort of green salad is all you need to complete the meal; in a pinch just slice some cucumbers and onions and toss with a light dressing.

3 T. vegetable oil

3 T. red curry paste (available at most supermarkets)

2 red bell peppers, sliced thinly

4-5 chicken thighs, bone-in, skin off

1 can coconut milk

1 1/2 cups water

1 head cauliflower, cut into florets

1 onion, sliced

1 T. soy sauce

2 T. brown sugar (white is ok)

Sliced red or green chilies, chopped cilantro, 10-12 torn basil leaves: for garnish as desired

Heat oil in a large saucepan until hot and then fry curry paste, over medium heat - for 2-3 minutes. Add chicken thighs and brown on both sides for 1minute. Add the bell peppers and onions and cook for another minute or two. Add the coconut milk, water, cauliflower, soy sauce and sugar. Bring to a boil.

Reduce heat and simmer until chicken is cooked through and the sauce has thickened. Adjust for seasoning and serve garnished as desired with chilies and/or basil and cilantro leaves.

Karhis, or soupy yogurt sauces/side dishes, are in name the origin of the term "curry". With endless variety and ingredients used, karhis can range from mild to fiery and from quite thin to thick in consistency. They are always eaten either spooned over rice or dipped into with plenty of parathas or naan breads. A bowl of karhi, some basmati rice, a dab or chutney and a few toasted pappadums comprise one of Cafe Drake's favorite at-home lunches of all time. The recipe below is the simplest we know; if you can't find the vadis you can make the karhi without or substitute diced veggies such as carrots, turnips and/or daikon.

KARHI WITH VADIS

Chickpea flour is used not only in Indian and North African cuisines but is also common in Mediterranean France and Italy. It should be relatively easy to find and keeps forever refrigerated. Vadis are small nuggets of sun-dried soaked and ground chickpeas; the flavor is reminiscent of falafel.

Whisk the following together in a very large mixing bowl: 1 1/2 cups each plain yogurt (NOT fat-free) and water, 1/2 t. turmeric powder, 2 T. chickpea flour, 1 t. salt, 1 t. sugar and 1 t. cayenne pepper. Stir till smooth.

Heat 1 T. oil in a large skillet and fry until just golden 1/4 cup vadis. This will only take a minute over a medium flame and the vadis must not burn or blacken. Remove from the oil and add another bit of oil and then: 1/2 t. cumin seeds, 10 curry leaves and 2 dried red chilies (torn into pieces). Cook for 30 seconds then pour in the yogurt mixture.

Add in the fried vadis and bring to a boil. Immediately reduce heat and stirring frequently, simmer for 5 minutes, adding splashes of water as needed. The consistency should be slightly thick but pourable. Remove from heat, cover for 5 minutes then serve hot or at least warm. May be garnished with sliced green chilies.

Mid-week Lunch with Julianne

2011-10-22T08:43:00.000-07:00

Taking a break from our daily chutney duties, Cafe Drake had the mid-week pleasure of hosting lunch for our dear friend Julianne Zaleta. Catching up with Julianne brightened a recent sunny school day, as did (we hope) a simple meal based around an oven-baked Tunisian omelet, Greek Kefalotiri cheese, tossed salad and baguettes toasted with za'atar. Reese's peanut butter cups in the shape of pumpkins for dessert!

Making Monday Better: Sunday Supper with Friends

2011-10-21T19:36:00.000-07:00

Sunday evenings, with their inevitable baggage - i.e. hesitation at the week ahead and sorrow at loss of the weekend - are perhaps the most perfect of all days for dinner with friends. And Cafe Drake will never complain about a meal at Jen Ruske's, always thoughtfully constructed and most importantly, always delicious and boasting the best of ingredients possible.

Recently Jen "whipped up" (??!!) an astonishing meal of artisinal cheeses and Gimlets to start, followed by organic roast chicken, roasted Peruvian blue potatoes and Cippolini onions, a mix of red lentils, mushrooms and kale and a yellow heirloom tomato salad. Wow!

The Prince and the Pea?

2011-10-21T19:30:00.000-07:00

Mumbai Bread Salad

2011-10-10T08:48:00.000-07:00

Red Currant Glazed Pork Chops, Braised Collard Greens and Mumbai Bread Salad

MUMBAI BREAD SALAD

Panzanella, or Italian bread salad, officially became a restaurant menu and home kitchen staple in the late '80s, and after so many years savoring, Cafe Drake wanted to try thinking outside the bread box. The result is the recipe below and photo above (nestled under a thick-cut pork chop). Bread salads are ideal for company as they can be prepared ahead (up to 2 hours) and easily feed a crowd.

Start with a loaf of French or Italian style bread, white or whole wheat. Cut into 1" cubes and place on a baking sheet (you may need to use two). Toast in the oven until the bread is quite crisp and dry but not burned. Remove and place bread cubes in a LARGE mixing bowl.

In a skillet over medium-high heat place 3 T. of olive oil. When very hot toss in 1 t. black mustard seeds. Soon they will begin popping so have a cover or lid handy! As soon as the mustard seeds begin popping add to the skillet 1 t. cumin seeds. Cook for no more than 30 seconds and immediately pour over the bread. Toss well and quickly.

Now add to the bread: 2-3 minced green chilies, 1 small red onion (diced) and 1 tomato, diced as well. Toss. Throw in about 1/2 cup of chopped cilantro and the juice of 1 lemon. Season with salt and black pepper and toss once again. Let the salad rest either in the fridge or at room temperature for about 30 minutes before serving.

Radical New Roasted Veggies

2011-10-10T07:44:00.000-07:00

Both of the recipes below have been adapted by Cafe Drake from the genius cookbook Radically Simple by Rozanne Gold; small changes made merely reflected our personal tastes and ingredient availability (i.e. what was in the fridge).

ROASTED RADISHES

Author Gold's version calls for grated Parmesan, and while no doubt an utterly delicious addition, our further simplified preparation boasted flavors powerful enough to omit the cheese.

Preheat the oven to 450 degrees. Wash and trim 1 bunch of radishes (red, icicle, French breakfast etc) and cut in halves lengthwise. Toss well with 1-2 T. olive oil and place on a baking sheet. Roast for 25 minutes, shaking the pan a couple of times while the radishes cook.

Remove from oven and toss with salt and black pepper to taste. Serve warm or at room temperature.

ROASTED CAULIFLOWER "STEAKS"

Coring and carefully trimming/slicing the cauliflower takes either practice or good knife skills. Like most things in Life, Cafe Drake got the hang of it the second time around. Some of the florets will inevitable fall apart but just toss them on the baking sheet along with the perfectly sliced cauliflower specimens. We substituted a dry, aged Provolone for the suggested Cheddar cheese and loved the tangy/salty results.

Begin by coring an entire head of cauliflower; to do this without breaking apart the vegetable, a long thin knife works best. Cut the head into two pieces then slice the cauliflower into large pieces, about 1/2" thick. Place sliced cauliflower on a large baking sheet (or use two smaller ones) and drizzle with 3-4 T. olive oil. Salt and pepper well. Place in a hot oven, about 450 degrees.

Roast for 15 minutes then carefully flip each slice. Roast for another 10 minutes or until tender and golden brown. Remove from oven and dust with finely grated aged Provolone ( or Parmesan, Romano, Asiago etc). Sprinkle on top either fresh or dried rosemary leaves and crown with a final splash of your best olive oil. Cafe Drake served ours with brown rice and tossed salad.

Cashews for an Entree (Dinner With Jen & Ben)

2011-10-10T07:21:00.000-07:00

DINNER WITH J & B

Purple Gins

Indian Cheese Crisps

Buttermilk Lassi with Mint Leaves, Cilantro and Green Chilies

Cashew and Petite Pea Bhaji

Chana Dal

Roasted Broccoli with Cumin and Garlic

Cucumber and Sesame Salad

Basmati Rice

Provolone Trevicchio

Sweet Olive Oil Crispbreads

Chocolate Covered Pomegranate Seeds

Single Barrel Bourbon

Things We Love in October

2011-10-09T13:10:00.000-07:00

Hand-made, crusted with sugar and saturated in flavor with heart healthy Spanish olive oil, these crispbreads are divine during an afternoon tea break or paired with cheeses for dessert.

From the rarest almond tree in the world, Marcona almonds are even more sublime than usual after being tossed with aromatic rosemary leaves.

The richness of intense dark chocolate playing off the tartness of dried pomegranate seeds is pretty much perfection.

The Icelandic goodies above are all gifts from our dear friend Axel. Her father is the mastermind behind the dulse (a salty, delicious seaweed) and herbal tea products. Read more about these soon-to-be pantry essentials on the Islensk Hollusta website. Hint: Google can translate the pages for you.

Leeks Vinaigrette

2011-10-06T16:22:00.000-07:00

The lackluster photo above doesn't begin to do justice to this versatile and delicious, classic French side dish. When partnered with sliced boiled eggs and freshly made croutons the leeks make an impressive appetizer.

12 small to medium leeks
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
salt
fresh ground pepper
1/4 cup extra virgin olive oil

Trim and clean the leeks- cut the root and the hardest part of the green away. Take off any outer layers that look like they need to go.

Cut the leek in half lengthwise, so you have half a tube. Hold the top of the section (that looks like a rainbow) under water and let the water wash down through the layers.

Cook for 7 to 12 minutes, or until tender, in abundant salted water. An alternative - pictured in our kitchen above - is to steam the leeks until very tender. When the leeks are done, carefully lift them out, drain, and set aside.

Mix together the red wine vinegar, the mustard, the salt and pepper. Whisk in the olive oil.

Squeeze the cooled leeks gently to remove excess water. Gently toss the leeks with salt. When ready to serve, arrange on a plate and spoon the vinaigrette over, turning gently to coat. Cafe Drake likes to garnish with minced red bell pepper but this is totally optional.

Another Night with Jen Ruske

2011-10-06T16:14:00.000-07:00

Enough said.

Axel Returns to NYC

2011-10-06T16:11:00.000-07:00

Chopped green mangoes added a crisp tartness to the Bangalore-style curry.

Grape Raita

Frying potatoes and peppers with black mustard seeds

Shrimp and Potatoes in Coconut Sauce

Cafe Drake was beyond excited when we learned our dear friend of decades was flying over for a few days from her home in Reykjavik! Catching up over cocktails was first on the To-Do List, followed by dinner at Cafe Drake. Above is our glamor girl along with our new friend Asi and old comrade Jorge Manahan.

LONG OVERDUE DINNER FOR AXEL AND ASI AND JORGE

Gin and Ginger Cocktails

Black Pepper Papad

Bangalore Coconut Curry with Shrimp, Potatoes and Mustard Seeds

Tomato and Curry Leaf Pilao

Kale with Garlic and Green Chilies

Grape Raita

Chocolate Covered Pomegranate Seeds

Coffee

Always Fair Weather at Ruske's Place

2011-10-03T10:16:00.000-07:00

Cafe Drake enjoyed a rainy evening dinner/cocktail party at Jen Ruske's Greenpoint flat, thrown in conjunction with the neighborhood's art installation event, Nuit Blanche. Guests brought many delicious items for the buffet and Ruske whipped up three-cheese mac-and-cheese to die for!

Cafe Drake's Boss Takes a Break

2011-10-01T15:41:00.000-07:00

Vegetarian Dinner with a Neighbor

2011-10-01T15:37:00.000-07:00

DINNER WITH OCTAVIO

Pomegranate Martinis

Pepitas (Toasted Pumpkin Seeds)

Black Bean Croquettes

Mache Salad

Sweet Pea Shoots

Quinoa, Corn and Sweet Pepper Pilaf

Yogurt and Chile Sauce

Sweet Olive Oil Crisp Breads (tortas)

Farmhouse Cheddar

Jackfruit Curry

2011-09-21T21:23:00.000-07:00

The Good News: This much buzzed-about ingredient, jackfruit, not only contains high levels of multiple vitamins and minerals but, bought in a can, is shockingly cheap. Cafe Drake bought the fresh variety (also inexpensive at Asian/East Indian markets) and threw it away after a frustrating half-hour attempt to peel and chop.

Chopped jackfruit bears a striking resemblance to artichoke hearts in both texture and flavor. Cooking the fruit however renders it "meaty", hence its moniker in vegan circles as Fruit Chicken.

Jackfruit curry with basmati rice, jicama salad, roasted beets and broiled hot peppers. Click here for the jackfruit curry recipe we used. Delish!

Another Birthday for Cafe Drake

2011-09-21T21:10:00.000-07:00

Birthdays, at this age, tend more to the bittersweet side of Life.

Cafe Drake however enjoyed a most splendid, relaxing day wandering the grounds of our beloved Brooklyn Botanic Gardens, preceded by lunch at a Prospect Heights Jamaican vegetarian cafe (meat-free "ribs" with peppers; rice and peas; spicy shredded cabbage and carrots) and followed by an awe-inspiring meal at Williamsburg's newest - and we dare say, finest - haute American eatery, Masten Lake.

Surrounded by a handful of dear friends, we started the evening off with a cunning, appropriately bittersweet cocktail tarted up by the bar ingredient of the moment, citric acid.

Too many glasses of red, white and bubbly wine followed to recount (not to mention digestifs!) but a brief rundown of the successful victuals included: a Brie-esque Vermont cheese sided with sweetened Marcona almonds and chili sauce, tufts of torn, charred sourdough bread slicked with olive oil and sea salt, pan-fried calamari tossed alongside musky melon cubes, lime fingers and sea beans, buttery chanterelle mushrooms with an elusively spiced cream sauce and toast nuggets, duck breast paired with perfectly runny - yolks only, natch - duck eggs and earthy King Trumpet mushrooms, a rectangle of expertly charred sable fish (skin crunchy and toasted above melting fish flesh) atop strokes of jet-black squid ink and pickled Romano beans, hand-rolled pasta "cigars" tossed with warm burrata, clam brodo and exquisite cod cheeks, fresh (who knew!!) shaved hearts of palm dressed with coconut cream, head-on prawns nestled in farro polenta and decorated with fat salmon roe.

Shall I continue? Thanks so much to darling friends with such dear ideas of a true birthday fete!

Condiments Make the Meal

2011-09-21T17:56:00.000-07:00

Actually, Crispy Prawn Chili "sauce" qualifies more as a small side dish, such is the reverence given to sambals and fiery hot sauces in Indonesian cuisine. Opening a jar of the stuff emits a whiff of oceanic muskiness, but seafood-phobes relax: this stuff isn't really "fishy" at all. The crunchy texture does of course come from the shells of tiny crushed crustaceans, as does the pleasantly mild brininess, but it's all perfectly harmonious with a low-level heat supplied by toasted red chilies. Perfect atop noodles or plain rice, this chili condiment sings loudest - and sweetest - when lounging on steamed tofu and vegetables. Considering a jar is less than $3, lasts forever in the fridge and can be snapped up at any Asian food store, there's no argument against purchasing. Now.

Jen and Ben Stop by Cafe Drake on Emmy Night

2011-09-21T15:36:00.000-07:00

2011 Emmy's DINNER AT CAFE DRAKE

Whiskey Sours

Thai Coconut Crackers

Spicy Potato Waffle Chips

Red Wine Vinegar Chicken with Potato Dumplings and Oyster Mushrooms

Stewed Kohlrabi

Cucumber Raita

Beet Salad with Orange Vinaigrette

Sauteed Baby Bok Choy

Pappadums

Spiced Veggie Pickles

Ben's Cinnamon Butter Cookies

Armagnac

STEWED KOHLRABI

4 medium Kohlrabies (about 1 ½ pounds without leaves, 2 pounds with leaves)
1 T. olive oil
1 teaspoon minced, fresh ginger
2 tablespoons chopped shallot
Salt
Pepper
Sesame Oil

Remove kohlrabi leaves if present and save for another use.

Peel kohlrabi globes and shred or julienne. Heat olive oil in a large skillet over MEDIUM heat. Toss kohlrabi with ginger and shallots and heat until tender-slightly crisp, 5-8 minutes. Add a few drops of water or more oil as needed.

Sprinkle with salt and pepper to taste. Drizzle with sesame oil ( about 1-2 teaspoons), toss again and serve. Good hot, warm or at room temperature.

Saigon Steak

2011-09-21T15:26:00.000-07:00

Three-Ingredient Entrees are a rare breed. Such a notion is almost inconceivable to the modern home cook, seduced daily with online/print/TV intros to increasingly exotic and unique spices,herbs and vegetables. Sometimes a welcome respite from this onslaught of nascent culinary knowledge is just what you need when feeling overwhelmed in a place that should be relaxing - your kitchen.

So take a deep breath and return those grains of paradise to the spice shelf - here's a nifty dish so undemanding it can't help but endear its way into your weeknight dinner repertoire.

Begin with a 1-2 lb. cut of either flank, skirt or London Broil-style steak. The latter is by far the cheapest and really works beautifully here given the alchemical tenderizing results of the fish sauce marinade. Cover the beef with 1/4 cup fish sauce and 3-4 minced scallions and refrigerate for 5-8 hours. Be sure to wash your hands well and keep the beef covered; as delicious as fish sauce tastes, the smell is equally grim.

When you're almost ready to eat/serve, remove the steak from the marinade and place on a baking sheet lightly brushed with oil. While pre-heating the broiler cut 3-4 scallions in half and place on the baking sheet. Place the steak atop the scallions and scatter the minced scallions from the marinade over all.

Broil until just rare. None of the cuts of beef mentioned here will withstand even medium or medium-well temperatures, i.e. they end up tough as shoe leather when overcooked. Allow no more than 3-4 minutes per side and maybe less.

Remove from broiler and let meat rest for 5 minutes before slicing thinly, on the diagonal and against the grain. All you need is some rice and a green vegetable to complete this easiest of meals!

For those just craving a bit more complexity - not needed here by the way, really - you might add 2 stalks of minced lemongrass, a clove of crushed garlic or a few sliced chilies to the marinade. Other suitable sides might include mashed potatoes and a spinach salad.

Hot Water Cornbread (Again)

2011-09-21T14:52:00.000-07:00

Vegetarian baked beans are even better with a healthy dose of smoked paprika; the fragrant spice adds both BBQ "realness" and depth of flavor. Cafe Drake likes our with romaine and feta salad, sauteed kohlrabi and "hot water" cornbread as seen above.

Grab a recipe for the latter here, although instead of pan-frying we bake our hot-H2O cornbread in the oven (in a pre-heated and oiled iron skillet for about 20 minutes at 450 degrees).

Lloyd Likes Licking His Nose

2011-09-21T14:43:00.000-07:00

The Summer Ends at Cafe Drake

2011-09-08T22:22:00.000-07:00

And our autumn cleaning is well under way. Above, shiny spotless Cafe Drake sits empty but waiting and primed for autumnal guests.

Lamb and Polenta in Summer? Absolutely!

2011-09-04T13:13:00.000-07:00

Despite its preeminence in sultry climes such as the Mid-East and India, Western palettes often associate lamb with heavy and rich meals more suited to cooler weather. Cafe Drake's lamb burgers/patties erase that notion when grilled in backyards and sided with green tomato pickles, rice and spicy soybeans (as seen above). The recipes for both the lamb burgers and the soybeans are linked for your convenience.

Okay, polenta in the summer sounds sort of crazy, even to us. Try the recipe below however, while resisting the temptation to heap in shredded cheddar or roasted sausages, and we think you'll discover how comforting creamy cornmeal can be. Even on a warm night. Another key to keeping a polenta meal less stodgy is the choice of accompaniments. As above, Cafe Drake partnered polenta on an August evening with a romaine salad and stir-fried Italian veggies (zucchini, onions, garlic, tomatoes and mixed bell peppers). Confession: we can't wait for November and the chance to top our polenta with braised short ribs! But this will do nicely for now. . . . . Bring two cups of water and 1 cup of whole milk to a boil in a large and heavy saucepan. While the liquids are coming to a boil, mix together 1 cup of milk and 1 cup of cornmeal. Whisk until you have a very thick but smooth paste. When the liquids are boiling, slowly stir/whisk in the cornmeal and milk mixture. Add 1 t. salt. Incorporate very well and try to whisk out any lumps that may form. Reduce the heat to quite low and gently simmer for about 10-15 minutes. You'll need to stir frequently, constantly in the last 4-5 minutes of cooking. The polenta will be very thick but creamy when ready. Remove from the heat and stir in 2-3 T. of good butter and 3/4 cup of grated Parmesan cheese. You'll probably need to add more salt so season accordingly and finish with a generous grinding of black pepper.

Preserving Summer at Cafe Drake

2011-09-04T12:51:00.000-07:00

As the height of summer harvest season crests in the Northeast, Cafe Drake has been ardently canning and pickling the freshest of vegetables for our winter table. Above, Curried Cauliflower Pickles.

Octavio Dines at Cafe Drake

2011-09-04T12:47:00.000-07:00

Dispensing with multiple courses and complicated cocktails, Cafe Drake shared a simplified meal with longtime friend and upstairs neighbor Octavio Fenech recently, sending off the final days of Summer with plenty of food and wine but scant formality or pretense. Our menu included pan-fried shrimp (seasoned with cumin, fennel and nigella seeds), basmati rice, peas and squash, fried and salted chili peppers, okra pickles and a grape tomato salad heaped with shredded mint and cilantro. Two whites to drink with this casual, catch-up meal: a golden yellow Chardonnay (Domaine Raissac) and a dry Muscadet (Chateau de la Chesnaie).

Lloyd Hogs the Remotes

2011-09-04T12:35:00.000-07:00

Topping the Current Cafe Drake Kitchen Playlist

2011-08-29T16:27:00.000-07:00

Jen Ruske and the Silly Wabbit

2011-08-29T12:17:00.000-07:00

Jen Ruske (not actually in a bad mood. really)

Rabbit browning.

Rabbit Braising

Rabbit Plated

Or perhaps we should say the Husthky Wabbit, so large and plumb was this farm-fresh specimen! Cafe Drake browned the rabbit in olive oil and butter before stewing slowing with tomatoes, garlic, vermouth, olives and herbs de Provence for a South-of-France inspired weeknight dinner. As you see above we were joined by fellow lapin lover Jenifer Ruske who toted over an earthy Pinot Noir for a perfect food-wine pairing! Also on the menu was an herb salad with feta cheese and Israeli pearl couscous.

The Calm After the Storm

2011-08-29T11:51:00.000-07:00

Exhausted from the stressful 48-hour long anticipation of Hurricane Irene's arrival in Brooklyn, Lloyd Page soaks up some sun and sleep the following morning.

An Old-fashioned Southern Summer Sunday Supper with Susan

2011-08-22T11:46:00.000-07:00

Stormy, rain-lashed evenings have become a sort of staple this summer in Cafe Drake's neck of the woods, and yet another such night provided an atmospheric backdrop to a casual catch-up meal with Susan M. After snacks and cocktails (utterly simple but refreshing Cranberry/Lime Vodkas) we dished up a main meal of Southeast standards such as Carolina-style barbecue chicken with roasted onions, hot water cornbread, baked bbq beans, tangy coleslaw and homemade radish pickles. Dessert was a nostalgic childhood throwback of root bear floats made with chai latte ice cream. When inclement weather conditions lead to meals with great friends such as this, we say Let It Rain!

Dieter of the Month: Meet Zoe Page of Atlanta

2011-08-22T11:05:00.000-07:00

19 pounds and still losing weight!

Toorvar Dhal with Bottle Gourd

2011-08-20T16:57:00.000-07:00

Bottle gourd is an Indian vegetable that resembles less a fat zucchini and more a fleshy, green bowling pin. Peel well and treat as you would any summer squash. Your adventurous spirit will be rewarded with flavors deeper and more pronounced than your typical zucchini or yellow squash.

Cafe Drake used toorvar dhal (dried split pigeon peas) here but red lentils will work just as well, as would yellow split peas though the latter will require a slightly longer cooking time perhaps.

TOORVAR DHAL WITH BOTTLE GOURD

Toorvar Dhal - 1 cup
1 Bottle gourd - cubed after peeling as directed above

Dried Red chillies - 5-6
Onion - 1 small
Tomato - 2 medium
Garlic - 4 cloves
Turmeric a pinch
Salt to taste
Vegetable Oil - 1 tbsp
Black Mustard Seeds, urud dhal - 1/2 t. of each but skip the urad dhal if you don't have

Curry leaves - a few (you can also omit if not handy in the freezer)

Clean the dhal (thoroughly wash in several changes of water) and put aside. Chop onions and tomatoes. Crush the garlic cloves along with the skin.

Heat oil in a large and deep saucepan. Add mustard seeds and urad dhal (if using). Now, if you have them, add a few curry leaves. Once the seeds begin to sputter, sauté onions, red chillies and garlic. Once onion is brown, add dhal and fry for few minutes. Toss in the chopped bottle gourd and cook for another 2 minutes.

Then add tomatoes,turmeric and 4 cups of water. Cook partially covered over a medium flame for roughly an hour or more. The dhal should be slightly soupy and very soft and disintegrating. You may need to add a bit more water, or conversely, if too much liquid remains in the pot, remove the lid during last 15 minutes of cooking.

Add salt to taste (you'll need plenty!) and serve over basmati rice or with bread.

Recently Savored Meals

2011-08-18T13:19:00.000-07:00

Courtesy of Mary Pat Lazzaro Werth and enjoyed at her beautiful home in the Finger Lakes region of NY, grilled jerk chicken, roasted veggies and an incredible salad of grilled peaches, bleu cheese and buttermilk dressing.

Even in the summer heat a dinner of homemade tomato soup and cheesey bread is hard to resist.

Dhal Version #1: Dhal, basmati rice with cumin seeds, sesame flatbread, romaine salad and curried nectarines.

Dhal Version #2: dhal, creamed spinach, zucchini cooked with tomatoes and green chilies, parsley salad and whole wheat dinner rolls.

Chicken mole, quinoa, coleslaw and watercress salad.

A favorite one-pot dish at Cafe Drake is a simple beef and turnip stew we improvised one day attempting to finish off a jar of Chu Hou paste. Brown 1 lb. of beef (or lamb) stew meat (cut into 1-inch cubes) in a T. or two of vegetable oil. Salt and pepper lightly and add to the pot: 2 T. Chu Hou paste and 2 chopped shallots and 2 minced cloves of garlic. Stir on medium heat for 1 minute then add: 2 T. rice wine, 2 cups water, 1 T. brown sugar, 2-3 peeled and roughly chopped carrots and 6-8 peeled turnips, cut into large pieces. Cover the pot, reduce heat and simmer gently for about 2 hours. When the meat is extremely tender, stir in 2 T. or more of soy sauce and adjust seasoning for sugar/salt. Garnish with slivered scallions and chopped cilantro and serve alongside brown or white rice.

We could make a meal of fresh dill pickles any day, especially those above from the kitchens of Cheshire Canning.

Cambodia Meets Northern Thailand at Cafe Drake

2011-08-15T19:28:00.000-07:00

Roasted Eggplant Salad with Mint Leaves and (natch) Fish Sauce

Frog Legs poaching in Lemongrass-Shallot Broth prior to being topped with Cilantro and Chili Peppers

Rice Noodle Salad, served with Marinated Mung Bean Sprouts and Coconut Roasted Onions

A Vaguely Tropical Table Setting

Shrimp, Tomato and Watercress Salad, served alongside brown Jasmine rice and lime-marinated tofu and green chilies

Cafe Drake Visits the Lazzaro/Werths of the Finger Lakes Region

2011-08-15T19:19:00.000-07:00

Cafe Drake bonds with our favorite bulldog, Monsieur Nando

Digital Mixmaster D. Werth

The Lazzaro-Werth Family Gathers on the Scenic Back Deck

The Family That Dances Together (to Prince!) Stays Together

Lucy Lazzarro Deals Well With the 7-Hour Car Ride

Miss Megan

Hostess with the Very Mostest, Mary Pat, Dishes out another delicious dinner

Drama!

More Drama!

Our much-loved Nando

Sarah and M.

Magician Supreme, Sam

Super Model Sarah

Just two of many daily spectacular views from the back deck

Vegetables! They're What's For Dinner.

2011-07-29T14:31:00.000-07:00

Cucumber and Toasted Cashew Salad

Sweet, fresh corn.

Toasted and ground cashews (see recipe for salad below)

Our tagine simmers on a very low flame at Cafe Drake.

VERY VEGETABLE DINNER WITH OCTAVIO

7-Vegetable Tagine

Israeli Couscous

Cucumber and Toasted Cashew Salad

Feta Cheese

Cafe Drake's Carrot Pickles

McNeill's Dead Horse India Pale Ale

Cucumber and Toasted Cashew Salad

Cooling yet spicy, this quirky salad is guaranteed to enliven heat-fatigued taste buds. Peanuts make a perfectly acceptable substitute for the cashews and if you can't handle the heat of 8 small green chilies, reduce the number by half (but don't eliminate entirely).

Begin by dry roasting 1/3 cup of raw cashews until browned and fragrant. Be careful to not burn by shaking the pan frequently with a watchful eye. Alternately you could just purchase roasted, unsalted cashews. When roasted, set aside to cool then grind to a fine powder (via a blender or Magic Bullet etc).

Slice 2 cucumbers lengthwise and scoop out all seeds. Slice cukes into thin matchstick pieces. Place in a colander and "drain" at room temperature for 30 minutes. Pat cukes dry and place in a large glass or ceramic bowl. Add to the bowl: 4 T. minced cilantro (use the stems as well!), the juice of 1 small lemon, 1 t. sugar, salt to taste and 8 shredded small green chilies (or 2 large jalapeno peppers). Mix well.

In a small skillet, heat over a high flame 2 T. of vegetable oil. When the oil is very hot toss in 3/4 t. black mustard seeds and wait for them to begin popping. As the mustard seeds pop, add 3/4 t. cumin seeds and a dash or two of turmeric powder. Cook only for 30 seconds or so, again using caution so as the spices don't burn.

Pour the hot oil over the cucumbers and toss well. Add the ground cashews and toss again, really really well. Taste and adjust salt or sugar as desired. This salad is better at room temperature rather than chilled.

Strictly Southern

2011-07-29T14:17:00.000-07:00

Cafe Drake especially craves Below The Mason-Dixon Line dinners during Summer, the hot and humid weather reminding us daily (and nightly) of our southern roots. Above, a perfect weeknight "vegetable meal" of hot water cornbread, black-eyed peas and fried green tomatoes.

CAFE DRAKE'S FRIED GREEN TOMATOES

The addition of Old Bay seasoning really elevates these fried tomatoes to a sublime level. Serve as a side dish or pile on thick slices of really good white bread, slathered with mayonnaise, and treat yourself to an authentic Southern specialty.

4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons Old Bay seasoning
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
vegetable oil for frying (we use canola)

Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs, Old Bay seasoning and salt and pepper(s) on another plate. Dip tomatoes into flour to coat. Dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
In a large skillet, pour vegetable oil (enough so that there is roughly 1/3 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes; they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

Dinner in 6 Minutes IS Possible

2011-07-29T12:58:00.000-07:00

Romaine salad with cold rice, Boca burger and mustard pickles.

Ruske Drops By for a TV Dinner

2011-07-29T12:56:00.000-07:00

Sometimes unexpected guests are best! Especially if they're as gracious and easy going as Jen Ruske. Jen popped by on a recent Sunday night with a chilled bottle of rose and we tucked into salmon croquettes, Indian puffed rice with chilies and veggies and spicy pan-fried cabbage. Cheese for dessert and all was enjoyed in the cool of the living room whilst catching up on episodes of Next Food Network Star and Breaking Bad. Not a bad way to start the week, eh?

Rolling Lawns and Sandwiches: A Picnic in Katonah, NY

2011-07-29T12:49:00.000-07:00

The John Jay Homestead State Historic Park in Katonah, NY provided two of our favorite diversions: an historic house tour and graceful landscapes suited for shady picnics.

Frisky hedgehogs happily co-exist with park visitors. These two, followed by a pack of companions, raced by the picnic blanket without a second glance.

Can you spot Sloane? Enlarging the pic by clicking on it may help.

Indonesian Braised Cabbage

2011-07-26T16:39:00.000-07:00


It's simply amazing how well this spicy Asian cabbage side dish plays with all other world cuisines. Including American. This is also one of those recipes that may sound less than enthralling upon reading, but delivers huge savory thrills once sampled. Begin by adding to a blender or Magic Bullet the following ingredients: 3 chopped cloves of garlic, 6 chopped shallots, 1 chopped small sweet red bell pepper, 1 t. cayenne pepper and about 4 T. of water. Puree until you have a thickish paste. Now heat 3 T. of canola oil in a large skillet over high heat. Add the spice paste to the hot oil and fry carefully for 3 minutes or until everything starts to darken. Work carefully so as not to burn. Add 1 chopped head of cabbage, medium in size. You can either shred the cabbage or cut into 1-inch rough squares. Stir carefully then add 1 t. of salt and 1-2 t. sugar. Cover tightly and cook on a low flame for 10 minutes. If the cabbage begins to dry out, add a tablespoon of water as needed. Taste for seasoning and serve hot or just warm.

Tofu and Sweet Corn Casserole

2011-07-24T16:00:00.000-07:00

A lot more interesting than it sounds, this easy casserole boasts some amazingly complex flavors thanks to a quick pan-frying of the corn before baking all in the oven. If you haven't yet savored the richness of corn seasoned with soy sauce, you're in for a whole new taste sensation!

Begin by draining well (with paper or kitchen towels) 1 large block of tofu. When as dry as you can get it, cut the tofu into large cubes. You should get 12-16 pieces from one standard-sized block of tofu. Set aside to dry and drain further.

Cut the kernels from 2 cobs of fresh corn. Fry for 2-3 minutes over a medium-high flame along with 1 minced clove of garlic, 2-4 dried red chilies and 3 diced shallots. In the last 30 seconds of cooking season with a generous dash of soy sauce. Remove from heat and toss well with tofu cubes.Place all in a small casserole or gratin dish.

Stir into the tofu and corn mixture, 2 T. dry sherry and at least 1 T. sweet chili sauce (available at most supermarkets and all Asian grocery stores). Bake at 400 degrees for 20-25 minutes. Remove from oven and cook in broiler for 2-3 minutes or until tofu just begins to brown on top.

Serve warm with rice and a green vegetable (broccoli, as pictured above, makes a good co-star).

Making Mustard Pickles

2011-07-24T15:27:00.001-07:00

The Hottest Night of the Year

2011-07-18T20:48:00.000-07:00

Romantic notions of sultry July evenings be damned, outside of Tennessee Williams' melodramas there's little fun to be had when the humidity reaches 80% and the 9PM temps hover in the 90s. Alas, such is Summer in NYC, never letting us forget its natural origins as swamplands. Luckily Jen Ruske keeps the a/c pumping overtime and serves seasonal perfection on a plate with cooling Vietnamese-inspired flavors in pan-fried chicken (fish sauce, fresh mint and basil, fiery red and green chilies), zucchini and cuke spears with pesto, bowls of steamed veggies and lots of chilled Riesling.

Another Meal with Yolanda

2011-07-18T12:59:00.000-07:00

Cafe Drake got to spend a little more time with Yolanda during her recent visit, before she headed home to Southern California, and this time we created a meal for Yolie, Noah and Yolanda's stepson Paul and stepdaughter Lily. Octavio joined us as we grazed on yogurt and herb roasted chicken thighs, Middle Eastern style wide noodles with a tahini sauce, cucumber salad, lemon and olive oil-dressed romaine salad, roasted carrots and sweet green tomato pickles.

Mexico City, D.F. Street Food for your Home

2011-07-14T21:42:00.000-07:00

Need a quick salad for dinner tonight? Follow Cafe Drake's lead, inspired by scrumptious street food consumed in Mexico City years ago (several times, over two decades), and peel and slice into match sticks 1 jicama. Sprinkle with olive oil, dust heavily with cayenne pepper and salt and finally, douse excessively with lime juice (at least 2 limes' worth). The resulting salty and sour side dish is sure to please all but the most timid of palettes. Fire eaters such as ourselves will appreciate the addition of a few sliced green chilies!