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Tuesday, January 10, 2017



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Friday, July 31, 2015

Buying Organic? Think Twice.

Union Square Farmers' Market NYC photo: wbj
Locally sourced, heirloom, heritage, grass fed, free range, cage free, wild caught, no antibiotics, hormone free, bio-dynamic, handmade (whew!) - are foodie buzz words to look for that can mean tastier, fresher food, higher quality, healthier husbandry, or environmentally friendly, as well as a lots of value added karma.

..Many people who pay the huge premium—often more than a hundred percent–for organic foods do so because they’re afraid of pesticides...
Union Square Farmers' Market NYC photo: wbj

It's good to be wary of the blaring ORGANIC labels.

Genuine organic can be a taste revelation - a wow moment with a favorite food. But often the price is a wow, really, moment too.

A recent article in Forbes had some eye opening and potentially cost saving information.

...USDA reported in 2012 that 43 percent of the 571 samples of “organic” produce tested violated the government’s organic regulations and that “the findings suggest that some of the samples in violation were mislabeled conventional products, while others were organic products that hadn’t been adequately protected from prohibited pesticides.”...

Union Square Farmers' Market NYC photo: wbj

One of the best ways to get the most choice selections and the best price is to get to know the people behind the counter. So many are super informed and want to share.

Cooking Lounge

Saturday, June 6, 2015

Grilled Steak and Charred Potatoes in 30 minutes

Grilled Ribeye Steak with Rosemary Lemon Oil

Charred Fingerling Potatoes

Off the grill, on your plate in under 30 minutes. Quick, easy and flavorful summer eating at its best. 

(video guide for preparation)

Be sure to add a colorful salad or grill some seasonal vegetables - corn, summer squash, eggplant, etc -  to balance out the meal, and maybe feed a vegetarian. 

Grilled fruits like peaches, nectarines, and pineapples are smoky, sweet summery sides. Grilled fruits are even more awesome when dressed up for dessert with ice cream, sorbet, whipped cream, spices like cinnamon or with a finishing sprinkle of crunchy unrefined cane sugar.

Here's a link to in season summer fruits and vegetables. Eat Fresh!

Get the the ins and outs of preparing the steak and potatoes, here in the New York Post.

Ahh summer days, don't forget the sunscreen... and oh, oh the summer nights.

Cooking Lounge

Wednesday, May 27, 2015

Life Hack : : Peeled Garlic Supply in a Snap

Cook faster. Eating sooner.

Peeled garlic is a kitchen essential. Discovering a Life Hack that's a time saving, seamless addition is sweet



Tuesday, May 5, 2015

Beefsteak Brunetta Salsa Fresca

Salsa Fresca 
with Beefsteak and Brunetta Tomato
Quick and easy salsa with a twist, for Cinco de Mayo and the whole summer

The Brunetta tomato (aka Kumato, brown tomato) adds a sweet, earthy flavor to this mildly spicy and refreshing salsa. 

Turn down the heat with 1/2 a medium sized jalapeno (finely chopped) along with usual ingredients - cilantro, fresh lime, onion, splash of white vinegar, sea salt and pepper.

I made approximately 3 cups using 2 Beefsteak and 3 small Brunetta. 

Have fun; add garlic; use chives, other fresh herbs; switch up the citrus with orange or lemon. 

Try Beefsteak Brunetta Salsa Fresca on simply prepared fish or chicken, for a light and healthy entree, bursting with bright, sunny flavors. So glad Yummm!

Tell us how you use salsa fresca?

Cooking Lounge

After a break to recharge and experiment with new ideas, back with exciting food, lifestyle and music tips for you. 

For more fresh content we like, follow us on Twitter @cookingloungeNY

Thanks for visiting. 

Saturday, May 3, 2014

Guava Chutney, a Condiment Rich in Vitamin C

In New York City, despite the onslaught of gentrification, one stumbles upon all kinds of unexpected ingredients used in ethnic cuisines. Culinary discover should be in the Top 10 list for best things about pedestrian friendly NYC.

As spring pushed aside winter, I noticed fresh guava popping up on produce shelfs and fruit stands, especially in Brooklyn.
source wikipedia
source wikipedia
With no clue how to use the tropical fruit and widely varying answers from a couple of people in the market, goggled for some recipe ideas using vitamin C loaded guava. 

Cooking Lounge created a simple Guava Chutney. Here's a recipe guide. Have some fun and play with ingredients you have on hand.

8-10 oz of guava, peeled and sliced/diced
1/3 cup rice wine vinegar, white vinegar, or vinegar of choice
3 tablespoons of turbinado sugar
1 small onion, chopped
1/3 cup parsley, chopped 
cumin seeds, coriander seeds, peppercorns, mustard seeds, kosher salt - grind in food processor until a coarse spice mix; adjust spice proportions to your preference. 

On low heat, warm vinegar with onions. Add sugar and increase heat a little. When slightly thickened, add spices. Season to taste. Stir in guava and parsley. Cover for a couple of minutes to heat throughout. Stir again to evenly disperse flavors and ingredients. Add a little water if needed. Done. Let chutney cool to room temperature. This is a quick pickling method.

Serving Suggestion
photo: kbeall
The Guava Chutney keeps well, refrigerated in a mason jar. It is an excellent condiment with eggs to meat or a savory-sweet spread on crackers with cheese. 

We tried the Guava Chutney on Roasted Sweet Peppers Stuffed with Feta Cheese topped with bread crumbs...ahhh sooo amazing together.

Cooking Lounge