Friday, August 12, 2016

Parippu (South Indian Lentil, Veggie and Coconut Stew)

Veggies, ground spices and coconut milk add depth of flavor to the simmering lentils.

Onions sauteed with whole spices and curry leaves are added to the stew just before serving. This last-minute embellishment, typical to almost all dal recipes, is known as a tarka.

Dal is the ubiquitous side dish of seasoned lentils served with virtually all Indian meals throughout the subcontinent. Of the hundreds of varieties this particular dal is a favorite at Cafe Drake HRV; we add fresh vegetables to make it even more substantial, and when eaten with rice and a salad, our thick, hardy stew is a complete meal. Successful substitutions for the yellow squash include zucchini, kohlrabi, chayote squash or cubed daikon. In the absence of any of these, just make something else tonight.

Begin by rinsing very well 1 cup masoor dal (red lentils), available at all supermarkets in the dried bean section. Transfer the lentils to a medium saucepan ans cover with 2 cups water and 1 1/2 cups coconut milk (the thick canned variety). Bring to a boil over high heat and skim off any foam that accumulates on top. You'll need to do this at least a couple of times so keep that slotted spoon near the stove!

Now add 1/2 - 3/4 t. turmeric powder, 1 roughly chopped onion, 1 small tomato (also roughly chopped), 2 sliced hot green chilies, 1 roughly chopped yellow summer squash, 1 t. ground cumin and 1 t. ground coriander. Reduce the heat, cover the saucepan partially and simmer until the lentils are very soft and falling apart. Stir frequently to avoid burning and add a bit more water if needed. The lentils should reach the desired consistency in about 35-40 minutes.

Remove the lentils from the heat and season with salt to taste, at least 3/4 t. and probably more. 

In a small skillet or saucepan, heat 2 T. coconut or vegetable oil over a medium flame. When the oil is hot toss in 1 t. black mustard seeds. Cover immediately and allow the seeds to pop. Once they've just stopped popping, add 1 t. cumin seeds and let them sizzle for a few seconds, darkening at least a shade or two. Add to the skillet 10 fresh or frozen curry leaves and cover again. Be careful as the moisture from the curry leaves will cause the oil to splatter. Finally, add 1 finely chopped onion to the pan and saute until golden, lowering the heat as needed.

Dump the contents of the skillet into the pot of lentils, stir to combine and heat gently over a very low flame for a few minutes. Check for seasoning, adding more salt if desired.

Wednesday, August 03, 2016

The Necessity of Our Favorite Comfort Foods

Ed. Note: An older post from March 2016, shelved before our 3-month break from publishing.

I. Burger, Fries and Salad


Green Leaf Lettuce, Cherry Tomato and Kirby Cucumber Salad with Miso-Ginger Dressing

Some of the best dressed veggie burgers this Spring are accessorized with only a dab of vegan mayo and sweet onions. 

At home you're not forced to choose between fries or a salad; you can have both! Healthier fries for this dinner were oven-baked and made from rutabagas. Here's how to do it: preheat the oven to 425 degrees F. while you peel 1-2 medium-size rutabagas. Slice the rutabaga into rounds, stack the rounds and then cut into thin batons (1/4" wide). Toss with olive oil (around 2-3 T.), salt, black pepper and garlic powder. Roast in a single layer on a baking sheet for 15 minutes. Be sure to flip the fries now and then to ensure even browning. Serve hot with additional salt if needed.

II. Cassoulet for Chilly Spring Nights

Cafe Drake HRV loads our "alternative" cassoulet with root veggies and ditches the sausage, duck and organ meats common in traditional versions without stinting on flavor or richness. We draw from a wide variety of vegetables when customizing each casserole - onions, parsnips, rutabagas, celery root, parsley root, turnips, carrots, sunchokes, sweet potatoes and butternut squash. 

After the vegetables and beans have cooked until tender, the cassoulet is topped with bread crumbs, minced herbs and olive oil and browned under the broiler. You'll find our original post with the full recipe HERE.

Leftover cassoulet with salad, quinoa and grilled bread



III.  When In Doubt, Make Tostados. Everything will be Fine.

For all you carb addicts out there, we present Jerusalem Artichoke Tostados.


Black Bean and Vegetarian Sausage Tostados with tangy Avocado and Peanut Salsa. The salsa recipe can be found HERE on Rick Bayless' online treasure trove of authentic Mexican recipes.


IV. Any Sandwich Topped with Creamy Coleslaw and Sided with More Carbs Is OK with Us.


Tempeh Reuben Sandwiches with sides of salad and leftover baked ziti.

Thursday, July 28, 2016

School's Out!!

There's always something to check out in the cove behind Cafe Drake HRV. For example, this log. Which has been washed up on the beach since last autumn. Still never gets old to Arabella.

Summer is a great time to hang out with friends. Above, Arabella's BFF Hans. 
Arabella found a new, secret watering hole nearby this summer.
#ASummerPlace

A late afternoon swim guarantees that Arabella and Hans will stay cool for the short remainder of the day. 
We also like to catch up with Travis and his mom during the warm months.

In the summer, Arabella's been known to swim over to the neighbor's dock to pay a social call.

Then again, the air conditioning inside feels good too.
And wood floors are the coolest spots for summer naps.

Lloyd and Arabella contemplate plans for a lazy afternoon.


If it's under 90 degrees though, you'll find Lloyd Page patrolling the perimeter. He takes his job as Head Security of Cafe Drake HRV very, very seriously.

Three Months of Vegetarian/Vegan Meals, Part Two: Mad About Tortillas

I. Tempeh Bacon Lardon Tostados with Fiery Pecan Salsa

Oven-roasted tortillas serve as a tostado "shell" for cubes of smokey tempeh bacon, shredded oak leaf lettuce, radishes, cilantro and a creamy salsa made from pureed pecans and roasted chiles de Arbol. Intrigued? So stop hunting Pokemons and follow these links to our recipes, all found online in the Cafe Drake HRV archives.
How To Make Baked Tostado Shells
Tempeh Bacon Lardons
Pecan and Chile de Arbol Salsa
(For the salsa, simply replace the sunflower seeds in the posted recipe with pecans.)



II. Black Bean Tostados with Shredded Cabbage and Chipotle Sauce 

Roasted veggies (plum tomatoes, string beans and long green chilies) are all you need to to construct an entire meal around a simple tostado. The slow-simmered black beans may be buried beneath raw cabbage (for textural contrast) and chipotle sauce, but when well-seasoned become the star of the show.



III. Tempeh Chalupas with Roasted Peppers and Tomatillo Salsa

Tempeh is finely chopped and crumbled before being fried with onions, garlic and chili powder.

Thick corn tortillas, found at most Mexican and Latin food markets, are substantial enough to guarantee you won't be hungry after a couple of well-dressed chalupas. Prepping the hefty tortillas is as easy as heating in a dry iron skillet, about 30 seconds per side, until softened and blackened in a few spots only.

After topping with the fried tempeh, the chalupas were draped with a melange of roasted peppers (red and orange bell peppers and sliced poblanos) and finished with tomatillo salsa.
Leftovers are embellished with marinated cucumbers and onions.


IV. Vegging Out: Broccoli Tostados with Tofu Sour Cream, Salsa Verde and Pickled Red Cabbage Salad

Even eaters finicky toward veggies will adore this fresh and healthy take on tostados. The combination of warm, crisp corn tortillas and rich, smooth tofu sour cream is made even more irresistible with a double dose of green salsa and hot sauce.
Our lighter version of tostados was rounded out with a generous helping of hearty borracho beans. Borracho means "drunk" in Spanish, and although you won't catch a buzz from the small amount of beer in our recipe, it does add a depth of flavor to the simmered beans. Here's how we do it at Cafe Drake HRV: Soak 2 cups of dried Santa Maria Pinquito or pinto beans in water to cover for 8 hours. If you can find them, Santa Maria Pinquito beans are best, producing a thick, rich broth while remaining small and tender, but pinto beans are just as traditional and still delicious. Drain and rinse the soaked beans and place in a large saucepan with 4 cups of water, 1 1/2 cups of beer (light or dark, whatever you're drinking), a heaping handful of chopped onions, 2-3 cloves of garlic, peeled but left whole, 1 large tomato, peeled and chopped, 1 t. each smoked paprika and ancho chile powder, 1 t. of cumin powder, 1 T. olive oil and 2 or 3 pinches of dried epazote. (If you don't have the epazote handy, substitute dried oregano. Or run to the closest Mexican food market and pick some up up already!) Bring everything to a boil, reduce to a simmer and cook over low heat until the beans are very tender. This may take awhile, as long as 90 minutes or more, but you only need to stir occasionally. Be sure the liquid is always an inch or so above the beans; if not, add more water or beer as needed. Season to taste with salt and black pepper. Serve in bowls with some of the broth and topped with slivered scallions or chopped onions.

V. Refried Beans Tostados with Creamy Coleslaw and Salsa Cruda

The only accompaniment needed for these "complete meal" tostados was a giant heap of arugula from the Cafe Drake HRV gardens, lightly dressed with a coriander vinaigrette.

Smooth and rich refried pinto beans, creamy and crunchy coleslaw and a refreshing salsa cruda are the perfect Tostado Trifecta! This season is the perfect time to go HERE and grab our recipe for Salsa Cruda. Make it once and watch it become a summer staple in your kitchen as well.

VI. Lentil and Wheat Berry Tacos

Sliced radishes add texture, authenticity and a peppery bite to the gently spiced lentil and wheat berry mixture. Armed with legume and grain leftovers, we stir-fried those cooked ingredients with onions, garlic and chili powder for a few minutes, adding a dollop of tomato paste to slightly bind everything together. Other excellent combinations include brown rice and black beans and quinoa and chickpeas.

The finishing touches were a spoonful of fiery jalapeno relish and dusting of spicy peanut crumble. The crumble is as easy as grinding together roasted peanuts, salt and cayenne pepper.

Leftovers for Lunch, with plenty of jalapeno relish to heat things up. To make our Jalapeno Raw Relish simply combine in a blender and process till smooth: 3-5 large jalapeno peppers (very roughly chopped, seeds and ribs intact), the juice of 1 small lime, 2-3 T. chopped onion, a large dash of salt, 1 T. sugar and a handful of cilantro leaves and thin stems. Taste for seasoning and adjust the saltiness, sweetness or acidity as desired.




Saturday, July 23, 2016

We're Back with THREE MONTHS of Vegetarian and Vegan Meals!!

So our sabbatical from the blogosphere stretched out longer than anticipated, but we never stopped cooking and snapping photos of our kitchen adventures. The best have been collected and archived here in an upcoming series of mammoth posts, our first since the end of March.

It's wonderful to be back with all of you. Please take a look at what we've been up to at Cafe Drake HRV and send us your own updates. Especially pretty pics of food!


I. Some Summer Kitchen Essentials at Cafe Drake HRV


Kale grows so profusely at Cafe Drake HRV that the towering plants, with green stalks the size of banana leaves, tend to take over their allotted space in the garden bed. A solution to a summer overflowing with these boundless greens was shared by a local librarian and fellow gardener - simply pick the leaves from the cut stalks and toss in a zip-lock bag. Pop in the freezer and the following day, with the bag still sealed, crush the frozen kale with your fingers and store in the freezer for up to 6 months! When you need it, the kale is already broken into small, manageable pieces ideal for adding to soups, stews and stir-fries. Unless the kale is very dirty avoid washing it before freezing; any lingering moisture can turn your garden greens into a soggy, slimy mess when thawed.


A pitcher of iced tea in the fridge is a Cafe Drake HRV summer requirement. David's Tea's North African Mint, a current passion, is a spicy yet soothing blend of herbs, spices and mellow green tea leaves. The tea doesn't need any embellishment but we always throw in a few sprigs of fresh mint and lemon balm. That's you do when living in a field of delicious but invasive herbs!


How did it take us so long to discover smoked basmati rice? Imagine the nutty, sweet scent of really really good basmati mixed with a natural whiff of wood smoke and you'll have an idea of the heaven that is this product. It's best to prepare simply with just an ingredient or two to complement the complex flavor and aroma: rinse 1 cup of smoked basmati rice several times, until the drained water runs clear. Add to a saucepan with 1 2/3 cups water, 1 T. coconut oil, 2-3 whole cloves and a few whole black peppercorns. Bring to a boil, reduce heat to lowest possible setting and cook, tightly covered, until all liquid has been absorbed. You can check on that after about 18-20 minutes. Let rest, still covered, off the heat for 10 minutes then fluff with a fork and serve hot or warm alongside any sort of curry.



Chive blossoms, rinsed very well and drying, before being infused with white wine vinegar to create Chive Blossom Vinegar. All you need to do is pack 1 pint or half-pint jar with rinsed and dried chive blossoms, top with white wine vinegar and cap the jar. Leave in a shaded spot for 4 weeks, shaking the jar gently now and then. Strain using a fine-mesh sieve and a layer of cheesecloth, discard the spent blossoms and store the gorgeous lavender-hued vinegar away from the sun. We usually add a pinch of salt and sugar each to brighten the already vivacious flavor. Use, not sparingly, for salad dressings and as a general seasoning.



Chamomile seems to prefer sunny but not scorching weather and its delicate, perfumed blossoms are now wilting away during a prolonged heatwave. Not to worry as Cafe Drake HRV wisely plucked and dried bunches of the herb in anticipation of pots of soothing, apple-scented tea all winter long.

Herbs and edible flowers add fresh vitality and unexpected flavors to salads. Varieties seen above include borage flowers, red-veined sorrel, lemon balm, micro mustard greens, savory and nasturtium petals. Thanks to Esther Lok for the above photo of Cafe Drake HRV garden goodness!

We're blessed here in the country with visits from friends in the city. Doubly blessed when old friends bring treats from Brooklyn. Above, onion bialys from an old favorite hangout, Peter Pan Donuts in Greenpoint.
Of course flowers from the cutting garden are Kitchen Essentials.
Micro Harvest A: Tiny Tom tomatoes, syrup-sweet Honey Drop cherry tomatoes and ground cherries. The latter are related to tomatillos - note the similar paper lantern-like casings - but taste like candy. Popular in home gardens until the early 20th century, the tiny fruits were made into jams and baked in tarts.


So-called Wild Arugula and Red Sorrel, when freshly picked, create an assertive salad, both spicy and sour. This is our first season growing the "wild" variety of arugula and we're sold on its peppery flavor and elegant, thinner leaves. Blessed with an abundance of the versatile green, we whipped up a big batch of Arugula Pesto for the freezer and can't wait to thaw it and toss with linguine on some arctic February night, relishing and remembering the taste of Summer. Here's how to make it: soak 1/2 cup raw shelled sunflower seeds in water to cover overnight. Drain and add to a blender of food processor along with 1 clove of garlic (chopped), 2 huge handfuls of arugula leaves (rinsed well), 1/2 cup or so of fresh basil leaves, 1/4 cup of olive oil, a pinch of sugar, a dash of fresh lemon juice and salt and black pepper to taste. Process until relatively smooth. Enjoy immediately, refrigerate for up to three days or freeze for later use, tossed with pasta, dolloped atop soups or spread lavishly on crostini.


A beautiful view from the kitchen window isn't absolutely essential, and often not even possible, but it never hurts. While cooking, or just washing dishes, we like to keep a close eye on our tomato patch. This season we're growing several heirloom varieties including Goldie, Green Zebra, Cherokee Purple, Honey Drop, Bumble Bee Cherry, Tiny Tom, Black Krim and others.
Indian Limeade - zesty and just a tad sweet - is a more satisfactory alternative to cloying lemonade. At least we think so. Try it by mixing together in a saucepan, over low heat, 4 cups water, 1/3 cup sugar and 1/4 t. salt. Stir just until the sugar dissolves, no more than a minute or two, then remove from heat. Pour the mixture in a pitcher - it shouldn't be really hot at all - and add 1/4 cup lime juice. Add 1/8 t. white pepper, a dash of cumin powder and stir again to combine. Serve cold over ice with a thin slice of lime.


II. Indonesian Dinners Just Feel So Right in the Summer or, We're Ga Ga for Gado Gado







Gado Gado is one of the very few Indonesian classic dishes fairly well known to Westerners. Basically a melange of fresh, raw vegetables, boiled eggs and (sometimes) fried tempeh, it's also the easiest to prepare. Think of it as a salad platter with a savory peanut-coconut dipping sauce, an antidote to often lackluster crudites plates. Typically the assortment of veggies would include sliced cucumbers, mung bean sprouts, thinly shaved carrots, shredded cabbage and perhaps a few tomato wedges.

Sometimes we up the Gado Gado game when serving as an entree by embellishing on the basics. Our platter above was assembled from a Roasted Eggplant Salad, pan-fried tempeh, roasted cabbage, marinated cucumbers, hard-boiled eggs, steamed cauliflower and green leaf lettuce.

Of the many variations on the all-important "dipping" sauce, this is the one we've found to be best, patchwork-assembled from from several others but containing the best elements of each. 

Begin by adding to a blender and processing until smooth 1/4 cup coconut water, 1/4 cup chopped onion, 1-2 T. brown sugar or dark agave nectar, 2 t. white vinegar, 1 heaping t. smoked paprika, 1 t. lime juice, 1 clove of garlic and 1-2 small hot green chilies.

In a medium saucepan, heat 1 T. vegetable or coconut oil over a medium-high flame. Add the paste from the blender and stir-fry, constantly, for one minute. Stir in 1/4 cup peanut butter, 1/2 cup water and 1/2 t. salt. Bring to a boil, reduce heat to low and simmer for about 5-10 minutes, or until the oil rises to the surface. You'll need to stir the mixture often to prevent burning as it will become fairly thick. 

Finally, stir in 1/4 cup coconut milk and heat for another minute or two. Check for seasoning and adjust as desired. Serve the sauce warm with your choice of vegetable accompaniments. Sambal oleak is the ideal table condiment if you prefer a bolder spice level.

If you like the looks of our version above, you'll find the recipe for our eggplant salad HERE in the Cafe Drake HRV archives. Vegetarians can simply replace the fish sauce with tamari or soy sauce. Click HERE for our instructions on roasting cabbage wedges and HERE for our primer on frying tempeh in the authentic Indonesian manner.