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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. 

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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

Sunday, April 6, 2014

Peeling Onions

Worth the Tears
Peeling Onions
an essential element to lots of great cooking
Check out LIVESTRONG for more about onions.


Tuesday, April 1, 2014

Potatoes Dauphinoise Topped with Crispy Onions

The trick with the French classic Potatoes Dauphinoise is layers of thin, evenly sliced potatoes. A traditional cheese sauce with bechamel can be a bit of work, but you can improvise and get creative to find shortcuts for a cheese sauce to suit your taste, time and kitchen skills. Topped with onions crisped a tad, adds another layer of flavor and texture to this classic dish that is good to eat any time of the day. Try a warm slice for breakfast with eggs and bacon - wow, so comforting and filling. If you are watching calories and fat content, have on a cheat day and relish every luscious bite. 

Here is a guide to making this favorite dish that is always a winner. Remember get creative, experiment; there are so many variations on this classic dish. Create your own signature version.

Heat oven to 350 while prepping dish. 

Start with 2lbs of Russet or Idaho potatoes that have been washed and scrubbed with a vegetable brush. You can peel them or leave the skin on.

Use a mandolin(e) slicer, food processor or a really sharp knife to make thin even slices. You can blanche the potatoes or use them raw. Classic preparation uses raw potatoes.The cooking time is twice as long with raw potatoes but creates deeper, more complex flavor.

Cheese (Semi-Hard or Hard Cheese like aged white cheddar, asiago, creative)
Salt and Pepper
Finely chopped garlic (optional)
Chopped fresh herbs (optional)

A bechamel base for the cheese sauce adds sublime richness. It takes approximately 20 minutes to make this rich, classic french sauce. Remember to slowly stir in the grated cheese for smoothness. Season with a dash of nutmeg, and salt and pepper to taste, and a little garlic if desired. There are easier, quicker ways to make a cheese sauce. It is as simple as slowly adding and stirring grated cheese to gently warmed milk to prevent scalding.

In a buttered or oiled baking pan, line the bottom and sides with sliced potatoes. Alternate between layers of cheese sauce and potatoes. You can add a middle layer of lightly sauteed onions and chopped fresh herbs. Continue layers until filled. Top with a layer of cheese sauce and then a layer of raw onions. A dusting of bread crumbs or wheat bran adds another texture profile.

If using raw potatoes, cook until top is brown and crisp. You may need to turn up the heat the last 5-10 minutes, approximate cooking time 1hour 45 minutes. If using blanched potatoes, cook uncovered until brown and crisp. You may want to turn up the heat for final few minutes; approximate cooking time 45-50 minutes. 

Potatoes Dauphinoise is a perfect side with roasted meat or served as a light meal with a salad. Potatoes Dauphinoise make a fantastic indulgent breakfast/brunch side dish too.

Cooking Lounge

photo: wbj