Guava Chutney, a Condiment Rich in Vitamin C

FOOD:
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.

Enjoy,
Cooking Lounge

Peeling Onions

FOOD:

Worth the Tears
Peeling Onions

an essential element to lots of great cooking

Check out LIVESTRONG for more about onions.

source: giphy.com

Juice it up! :: Juicing Fruits and Vegetables

Resolutions have been made to do better with the New Year. Exercise. Eat healthier. Have adventures. Save more. The possible lists go on and on and on.

cucumber, celery, carrot, orange, ginger

Juicing is big on a lot of personal lists. Juicing and Juice Cleanses are the new buzzed about favorites for improving health and losing weight.

Juicing has been around for ages. Think Jack LaLanne, "The Godfather of Fitness", who extolled the versions of juicing for decades. Jack might have been on to something; he lived a long and vibrant life.

Guessing (not a nutritionist or health expert) that spending a weekend or so doing a cleanse is probably helpful and healthful - intaking low calorie, nutrient rich liquids to clean out the digestive system and maybe lose some pounds.

The waning days of winter, mean warm weather and less clothes soon...finally, so time to tone up and shed that winter layer. Snow is on the ground but spring is in the air. Can hear birds chirping.

Juicing can be an integral part of everyday eating. A nutritious juice can replace a meal or be an energy boosting healthy snack. 

Breville Juice Fountain Plus

After a bit of research, purchased the Breville Juice Fountain Plus because of great reviews and its easy clean up. Tips: Save plastic shopping bags and line expeller bin for even quicker clean up. Scrub fruits and vegetables or wash well so you can use skin when appropriate.

Ginger makes it awesome

A favorite combo is cucumber, celery, carrot, orange and ginger. In general, cucumber and celery make a really good base that blends well with almost any mix of fruits and veggies. Also, like to add ginger often to a range of juice mixtures.

Gotta get those leafy greens into the mix too.

Sweet Greens

Tips: Roll up a few leaves and scrunch into a ball. A little squeeze of lemon brightens the juice.
                              

Kale or Collards  
Pineapple
Celery
Cucumber
Ginger
Lemon

Enjoy,
Cooking Lounge
photos:wbj

Roast Chicken and Garlic Mashed Potatoes

FOOD:

A Whole Roast Chicken is a good food benchmark for many people around the world. 

The crisp, slightly salty skin, the slick chicken fat, juicy meat, herbs and spices add gravy and mashed potatoes, for so many a sigh inducing combination (familiar, satisfying). 

The Daily Mail ran a huge airy, winding piece on Nigella Lawson, breaking into the U.S. market and promoting her new book, "Nigellissima: Instant Italian Inspiration." The DM article is an entertaining read for a lazy Sunday morning, with the right mix of food, drama, and plain old common sense. It is understandable why, posh, wealthy and yet relatable, Nigella is revered as a goddess in the U.K. As her parting comment, sexy Nigella served up some knowledge with no-nonsense advice about the lusciousness of a classic simple meal. 

"...‘Comfort food is comfort food wherever you are and it always comes down to roast chicken and mashed potatoes in the end." Nigella Lawson

There are infinite tasty ways to roast chicken and prepare potatoes. Once you have the basics mastered, experiment with flavors, tailor recipes to your taste or even a theme.

Inspired by Nigella Lawson, Cooking Lounge pulled together an impromptu dinner party: Roast Chicken, Garlic Mashed Potatoes, Gravy, Sauteed Green Beans.

Called friends. Popped into the butcher. Picked up veges at the produce stand.  Gathered in Brooklyn, at a Dumbo loft near the East River. It all seemed to fall into place effortlessly, the perfect meal to wind down the weekend, with the potluck additions of red wine and craft beer, cheese, cupcakes, Italian chocolate, and a Latin mother's holiday concoction - rum, coconut milk and condensed milk - shared with good friends. A sumptuous dinner party pulled together without much fuss or expense. 
Whole Roast Chicken was the very first Cooking Lounge post. 
Click here for a Cooking Lounge guide for the classic comfort food dish in our launch post.

Enjoy,
Cooking Lounge
photos:wbj

Capri Salsa Fresca with Culantro - Super Bowl Recipes

FOOD:

Chips and Salsa are a nationwide Super Bowl tradition. 

Tortilla Chips have been mass produced since the 40's, first for the West Coast Mexican food market, and then, the national food market, starting in the 70's. Chips and Salsa are standard fare from Mexican restaurants to Sports bars. Doritos are probably the best known tortilla chip although many more varieties are available. Epicurious rated Bachman Restaurant Style Tortilla Chips #1. Check-out the list. Try one of Epicurious' recommended tortilla chips with Cooking Lounge's Capri Salsa Fresca with Culantro.

Cooking Lounge came across Capri Tomatoes that were priced to move. Ripe and sweet, the Capri Tomatoes were better suited for sauce over slicing. Also, on hand in the kitchen was culantro, a variation of cilantro, used extensively in Dominican and Latino cooking. Culantro is also known as recao, long-leafed herb, spiritweed, wild or Mexican coriander, saw leaf herb and a host of other names around the world.  Culantro has a robust, distinct cilantro flavor. Remember, be inventive; use what you have on hand. Usual, everyday dishes can become new stars of your culinary repertoire. 

Salsa Fresca is quick and easy. With chips, it is ideal for a Super Bowl party or a fresh healthful snack for family and friends. Salsa Fresca with Culantro is excellent on grilled chicken, fish or eggs, too. So, save some salsa to make an ordinary dish a little extraordinary.

Cooking Lounge gives guides more than exact recipes. Play with ingredients. Try colorful heirloom tomatoes as an extra special treat, for example.

Capri Salsa Fresca with Culantro
2lb ripe Capri Tomatoes, diced (make quarters then slice in half)
2 tbs fresh Culantro, finely chopped
2 Jalapenos, finely chopped
3 Scallion, finely chopped
1 clove Garlic, minced
1 tsp Lime Zest
1tbs Lemon juice
1tbs Lime juice 
Salt and Pepper to taste

Ripe Tomatoes have high liquid content so pour off some of the tomato juice before adding the citrus juices and reserve (throw into a stock or a sauce; no need to waste).












Mix well. Ready to serve but better flavor if Salsa Fresca with Culantro sits in the refrigerator for a few hours or overnight.

Enjoy,
Cooking Lounge

photos: wbj

Quinoa Turkey Meatballs, Market Salad - Arugula, Peas, Radish

FOOD:

Quinoa Turkey Meatballs, Market Salad - Arugula Peas Radish, Whole Wheat Pita

Quinoa Turkey Meatballs are a high protein, light and healthy recipe. Quinoa Turkey Meatballs store well and are perfect for quick, satisfying meals. Ground turkey, turkey sausage and turkey breast are go-to items for making batch dishes. For a family, couples or singles, batch cooking is so practical; because, you can freeze portions (homemade frozen food) and refrigerate some for tasty, low cost meals during the week. 

Quinoa Turkey Meatballs

Radish Union Square NYC

1lb Ground Turkey

1 cup cooked Quinoa

1 cup sauteed Onions

2-3 cloves minced Garlic

2 large Eggs

1/3 cup chopped Fresh Parsley

Herbs and Spices to taste (get creative with choices)

1/3 cup cooking oil (prefer Olive Oil)

Saute onions in oil till golden; mix in garlic; cook for 2-5 more minutes.

In a mixing bowl, add ground turkey, quinoa, 2 eggs beaten, parsley, herbs and spices, sauteed onion and garlic. With forks or fingers, thoroughly mix all ingredients together. Form meatballs and cook in oiled skillet until lightly browned. Make sure the meatballs are completely cooked. For large batches, increase ingredients in proportion.

Market Salad - Arugula, Fresh Peas, Radish

Arugula Union Square NYC

While walking through Union Square Farmers' Market, in downtown NYC, picked up inexpensive seasonal produce straight from local farms - Arugula, Radish, and English (shell) Peas.

Toss together well washed arugula, shelled peas and thinly sliced radish with a few wedges of stem tomatoes. Quick and easy.
This is a nice summer salad with a peppery bite from the arugula and radish. Good with Oil and Vinegar to keep things simple.
A Lemon Vinaigrette (fresh lemon juice, olive oil, salt, pepper) on this salad pairs perfectly with the Quinoa Turkey Meatballs, giving the light meal a nod to Mediterranean cuisine.

English Peas Union Square NYC

Enjoy,

Cooking Lounge

photos: wbj

Zuchinni Provencal

FOOD:

Try Cooking Lounge's quick, versatile zuchinni provencal recipe, for a satisfying and refreshing side dish.

A recipe found, while comparing various versions, suggested adding pasta to make the zuchinni provencal a budget friendly main dish. Good idea. 

Simple, versatile, and economical is a winning combination.

seared pork loin, low flame and slow simmered zuchinni provencal, brown rice

zuchinni

plum tomato

sweet red peppers

fresh thyme

olive oil

onion

garlic

salt * pepper 

low flame and slow simmered zuchinni provencal 

• Quickly brown onions and zuchinni in olive oil over medium heat. 
• Add fresh thyme and chopped garlic. Mix a few times.  
• Toss in diced plum tomatoes.
• Salt and pepper to taste. Other fresh herbs like rosemary or parsley, if you like.
• Lower flame to simmer and cover. 
• Cook 10 minutes, a couple of minutes less if you prefer. 
• Top with fresh thyme before serving. 

chilled, marinated zuchinni provencal salad

• Will need fresh lemon juice or your favorite vinegar.
• Thinly slice, shred, julienne, or dice zuchinni.
• Toss the above ingredients together.
• Make a dressing by thoroughly mixing the olive oil with lemon juice or vinegar.
• Pour over vegetables. Stir and coat all with dressing.
• Chill for at least one hour. Marinate in fridge overnight for lots more flavor. Will keep fresh for days.
• Top with fresh thyme before serving.  

Enjoy,
Cooking Lounge

Dallas - Fire Pits, Cocktails and Beef

FOOD + LIFESTYLE:

Photo: Flickr - HeidiLore

 In December, Cooking Lounge checked-out a freezing cold Dallas. Dallas was a week of surprises. 

Jumped right in with Lee Harvey's. Found great reviews on Yelp. Picnic tables and a large fire pit greet you in the huge front yard beer garden. Was hungry for some charred Texas beef and wanted to check-out an authentic locals' spot. Phoned Lee Harvey's before leaving BUT got there as the kitchen closed at 10pm. The bar staff was sooo no problem; we got ya!  Fries were finished. The oil was dumped. But, the grill was still HOT. Got a perfectly charred-to-a-crunch, juicy pink medium rare Angus burger with thick cut bacon and a smoked jalapeno on the side. Topped off with a Texas Lonestar beer.

The sweet introduction kept getting better.  Sitting next to me at Lee Harvey's was well noted chef, Katherine Clapner of Dude, Sweet Chocolate. She gave the 411 on Dallas restaurants (see list below). Katherine did even more; she steered us (...we followed, winding through side streets filled with low slung, shootgun buildings and warehouses) to The Cedars Social.

Welcome to Dallas.

The Cedars Social was an instant home away from home. Unpretentious, comfy with a nod to mid century and reclaimed urban design. The menu is seasonal and local comfort food, kicked up mega notches. Ex NFL Linebacker and Super Bowl veteran, Brian Williams, an owner of the gastro den, was gracious and welcoming. He suggested The Cedars Social award-winning Old Fashioned, a balanced mix of bourbon, sours and sweet floral flavors, for a twist on the classic cocktail. Mixologist and owner Michael Martensen created an extensive drinks list of carefully crafted cocktails that curates vintage recipes, going back to the 1850's.

A few days later had dinner at Cedars Social. Sampled and shared small plates. The beet salad with red, yellow and candy striped beets with strips of speck and greens was an all-star. Much of the featured produce comes from Tom Spicer's FM 1410, organic, urban garden. Tom Spicer is legend in Dallas food circles. Cedars Social's lamb chops were simply grilled with herbs and so succulent and so good. Went caveman, fingers and all. The beef short rib tacos were not tex-mex authentic, too NY foodie; but, the beef was braised to melt in your mouth perfection. The menu is adventurous and changes often. The atmosphere is the icing. Walled-in outdoor seating with fire pits (fire pits are everywhere in Dallas), candle lit dining area, with industrial mid century pieces scattered throughout, and a library nook for more private cocktails and small plates with a group. Low key, sexy and sophisticated with some of the best music mixes I have heard anywhere.

Dallas is spread out but it never seems to take more than 15-20 minutes to drive to places in the city.

Uptown along McKinney is chocked full of bars and restaurants with glitz, sheen and valet parking. Kept hearing from Texans - Dallas is going to be the new L.A. Okay. Huuum is that because of the reboot of the "Dallas" TV series? Or Kardashians and their camera crews popping up? The Uptown place that a cross section of people recommended was Sfuzzi. Sfuzzi has several different feels - red walls and plush banquets, lots of alcoves, bistro seating, and a covered outdoor dining area with...yes, fire pits. The music was very Top 40 ho-hum and thumping. There is no real dance floor but folks were shaking it anyway. The place attracts a fairly diverse and slick crowd.

Knox-Henderson dates back to the 1920's and exudes laid back, old Dallas charm. Lots of restaurants and shops on leafy, verdant streets. Missed out on Victor Tango's. Heard several raves about the food. Suggest going early since Victor Tango's seems to close whenever they want. The Candleroom is a "progressive urban lounge" that brings a sequined, nightlife pulse to Knox-Henderson. One of those places where you need to be a member or know someone.

Deep Ellum is a story of Blues, Nightlife, Gentrification and Downturn. Music venues, bars and restaurants line the dark, quiet streets. Deep Ellum's heydays stretched from Blind Lemon Jefferson to locals' the Butthole Surfers to BIG indie and alternative bands. Deep Ellum hit its peak in the 90's and gradually declined while maintaining a mythic bohemian allure. In the shadows, you can imagine - people huddled, waiting to get into a show, folks scoring and hustling, and Punks reveling in the seamy facets that shaped Deep Ellum.

 Bishop Arts in Oak Cliff is home to Dude Sweet, Chocolate. Katherine Clapner was so cool on arrival; had to stop by before returning to New York. The shop is more like an artist studio/lab than a kitchen. The combos and treatments of chocolate was a wow moment. The dark-haired rockabillyesque woman at the counter was a sommelier of chocolate...poetic and encyclopedic. Picked up a new concoction, FM 1410 Toffee that's made with marfa tomato jam, smoked jalapeno and soft fudge like dark chocolate. The flavor is subtle and rich with a hint of smoke and heat with little crunchy, salty, crystals in the confection.


For the last night in Dallas, was set on having some Texas style barbecue. Many of the places people talked up make trendy, world class food, which was great to experience in Dallas. Total disservice to the state if Cooking Lounge did not eat some beef brisket at a down home kinda place. Stumbled upon Lockhart in Bishop Arts. No plates,  No sauce, dig in. Smoked meat served up in butcher paper. Beef brisket is the taste of Texas. When Texans say barbecue they mean smoke house brisket. The ribs, the chicken and everything else are supporting cast. Kreuz Market is the in house specialty sausage. The smokey and meaty Original sausage is from a 100 year old recipe with a secret mix of pork, herbs and spices. The Kreuz Market jalapeno sausage is meaty and spicy with sharp aged cheddar to boot. And, the baked beans way good, studded with meat in thick sweet sauce, not to be missed.

 Blew me away that Lockhart features Texas Pete, the North Carolina hot sauce I grew up with in Southeastern Virginia.

Met the Lockhart Pitmaster, Tim McLaughlin. He schooled us on the East Texas roots of Lockhart. Before leaving, Tim showed us a funny sign on the kitchen door.


Big shout out to my friend, Carlos, for the invite to Dallas, to help wrap up a project. Dallas was unexpectedly cool and subtly hip.

Downtown Dallas has a chance to create a fresh, vibrant, 24/7 urban living hub filled with the Arts, nightlife and good food.

List of Recommended Dallas Restaurants
All Good
Bistro 31
Bolsa
Campo
Cane Russo 
Cindy's Deli
Eno's Pizza
Hattie's

Lucia
Oddfellows
Smoke
Stephan Pyles
Sweet Georgia Brown
Wingfield's Breakfast and Burgers
(btw some cool websites too)

Enjoy,
Cooking Lounge

Holidays Recipe - Mashed Celeriac, Parsnip, and Potato

FOOD + LIFESTYLE:

photo: wbj

The Holidays are a great time of the year to make this crowd-pleasing, rustic root vegetable mash featuring often overlooked and misunderstood, celeriac (commonly known as celery root in US).

In this Cooking Lounge Holidays Recipe, the potatoes provide volume and a familiar flavor base, the parsnip adds sweet, creamy, earthy goodness. The celeriac sends the mash over-the-top with hints of herbaceousness and celery along with hearty texture. The flavors and textures in the Mashed Celeriac, Parsnip and Potato stand out yet meld beautifully with butter and cream. 

photo: wbj + Nina Masuda

photo: wbj      

photo: wbj

At Cooking Lounge, the focus is simple ideas for better living; so, recipes are more of a guide than a how-to. As you get to know more about food, flavors, pairings, growing seasons, and simple techniques, you will be able to create amazing meals that work for you.

Mashed Celeraic, Parsnip and Potato 
2 lbs of new potatoes
1 lb parsnip
1 large bulb Celeraic (celery root) approximate wt 12 ounces - 1lb.
1 stick of butter
1 cup of half and half or cream
salt
pepper
fresh parsley

To slow oxidation, I put aside a large bowl with cold water and salt for the cut root vegetables to soak. Some recipes suggest lemon and water for the celeraic. The point is keep the ingredients from turning brown.

Celeraic is a tough skinned, ungainly bulb. I used Mastrad's Elios Y Vegetable Peeler for minimal loss of flesh. Also, the handle felt ergonomic so no cramping up when peeling lots of food. After peeling the celeraic, dice and drop in bowl of water until time to cook. Make the cubes of vegetables about 1 inch each so cooking times will be about the same. Continue with parsnip, peel, slice and dice, then add to bowl of water. Next the potatoes. Depending on the variety and taste preference, the potatoes can be skin on. The skin left on for this version.

Drain and rinse the root vegetables. Add to large pot of water with a teaspoon of salt. Bring to boil. Reduce heat. Cook on low until tender (fork pierces with ease).

Drain cooked celeraic, parsnip and potato; add to large bowl. Mash and stir until blended. Add 4 tablespoons of butter and 1/2 cup of half and half. Mix. Add remaining butter, half and half. Mix. Add salt and pepper to taste. Add more half and half if desired. Remember this is a rustic mash so it WILL NOT be like a puree.

Return mixture to large pot and cook on low heat for about 30 minutes, stirring occasionally so it does not stick to pan. Place in a serving dish, top with rough chopped parsley. Mashed Celeraic, Parsnip and Potato are ready to serve. If you have more time, you can stud the top with butter and bake in a 350 oven until the top is golden brown. Mastrad's Orka silicone pot holder came in handy taking the mash out of the oven and; in a pinch, the Orka silicone pot holder worked as a trivet). You can even prepare Mashed Celeraic, Parsnip and Potato a day or so in advance; just heat and brown. Yummmm!

This post features products from innovative, international kitchenware brand, Mastrad. Mastrad sent a few items for Cooking Lounge to review. Not paid for the review. All opinions are solely Cooking Lounge. (BRANDS send more stuff. More to play with in the kitchen and more props.)

Enjoy,
Cooking Lounge

Enjoy,

Cooking Lounge

Collard Greens with Lemon and Garlic

FOOD:

Collard Greens with Lemon and Garlic photo: wbj

Hearty greens are a winter staple that are coming into season. With the chill of Fall in the air, healthful and mega nutritious collard greens are available in abundance at a great price.

Collard Greens are the Ambassador of Soul Food and Southern Cooking. There is probably a collards recipe for every regional accent and dialect below the Mason-Dixon line. Growing up in Virginia, collard greens made regular appearances on the table. I was never a big fan; collards tended to be cooked with fatty smoked meat until withered and soft. I like dark-green leafy vegetables with a bit of life and color.

Collards, kale, mustard greens, and such are becoming popular across the country in trendy restaurants. Now, nutritionists extol the benefits that southern women may have always known in their old wives' tale way.

After experimenting with recipes for awhile, here's my favorite, Sauteed Collard Greens with Lemon and Garlic.

Large bunch of Collard Greens

1-2 lemons

Garlic cloves, thinly sliced

Olive Oil

Salt and Pepper
Sugar

Crushed red pepper

This is a general guide; adjust to fit your taste and needs.

Wash and rinse the greens several times in cold water. Gritty greens are gross.

Remove the large center stem and any large veins in the leaf. 

Stack the leaves in piles. Roll up the pile of leaves and slice into thick strips, chiffonade style.

Bring a large pot of salted water to a low boil. Drop in the collard greens for 3 minutes to soften. Drain in a colander.

Heat a large skillet on low with olive oil. Add sliced garlic to taste. After a minute, add blanched collard greens and toss to mix garlic throughout. Turn up heat to medium. Cook collards for 5-7 minutes, mixing regularly. Want to make sure the garlic does not burn. Add 1/2 teaspoon crushed red pepper. Toss and mix. Add 1/2 teaspoon of sugar. Toss and mix. Add the juice of 1/2 a lemon. Adjust to taste. Drizzle on olive oil for final toss and mix. Garnish with thinly sliced lemons.

Enjoy,

Cooking Lounge

Shepherds Pie

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FOOD:

Shepherds Pie

Shepherds Pie is an old school favorite but when not done right resembles scary cafeteria grub. One of the best things about Shepherds Pie is you can tailor the recipe to your taste, budget and servings needed. Go from rich and creamy to simple and low fat with ease. Making a meatless version works too. Add your own twist to Shepherds Pie. The Cooking Lounge Shepherds Pie recipe is traditional with the flavors bumped up a few notches. 

Shepherds Pie

Ingredients:

2lbs lean ground beef
1.5 lbs potatoes (peeled, diced and cooked)
2 large onions
10oz baby portabella mushrooms
4 cloves of garlic, a bit more if you like
2.5 cups diced fresh carrots
1 cup green peas
fresh parsley 
dried herbs, try a mix of sage, tarragon and rosemary
olive oil
1/4 wine (red or white)
butter
milk/cream
salt 
pepper

Preparation Guide:

Saute mushrooms in butter with 1/8 cup white wine and a few tablespoons of milk or cream. Season to taste. Set aside. 
Saute onions in a little olive oil with salt and pepper for 5 minutes. Add diced carrots and continue to saute till carrots are tender but not soft. 
Saute ground beef; season with dried herbs, fresh garlic, salt and pepper plus 1/8 cup of white wine. Add fresh parsley when browned. Add the mushrooms in cream sauce that was put aside and mix in with the ground beef; set aside. 

Make your favorite version of mashed potatoes to top the Shepherds Pie then set aside. This is where you can get super creative by adding cheese, heavy cream, pureed celery root and so on. In the Cooking Lounge recipe, we went light on butter (add some olive oil) and milk/cream then mixed in some fresh chopped parley.

Time to combine the earthy ingredients. Preheat your oven to 350. In a large baking pan (13x9 or larger), spread the ground beef and mushroom mixture evenly, toss the peas on top next, then add the carrots and onions. Layering on the mashed potatoes. Sprinkle the top with chopped parsley to add color. Bake until golden brown, approximately 35 minutes. 

I was hoping for leftovers; but, the Pearl St gang devoured the Shepherds Pie. Also, Shepherds Pie is an amazing, almost luxurious meal when made with lamb. Visit soon, more about lamb in upcoming post.

photos: wbj

Enjoy!
Cooking Lounge

Interview_Margo Patisserie Cafe_Almond Croissant

FOOD:
Flaky, buttery croissants are a hard to find french staple, done properly, even in New York City. 
Margo Patisserie is a cozy cafe tucked away at the corner of Driggs & Fillmore Place, in uber locale of the moment, Williamsburg, Brooklyn. Margo Patisserie is unpretentious, laid-back and authentic with selections from sweet to savory, along with outdoor seating and free wifi. Margo Patisserie caught my attention when I needed a quick afternoon bite. I went for a coffee and pain au chocolat (which was excellent) but kept staring at an empty row, flecked with pasty flakes, that had held almond croissants. Ummmm, almond croissants - not too sweet, moist, filling and rich. A few weeks later, I stopped and tried the almond croissant...one of the best ever. Supporting small, artisanal food businesses is good for the taste buds. Here's a video we shot with the owner, Margo, about making almond croissants at Margo Patisserie Cafe. The music is Tres Tres Chic from Mocean Worker. Have a look.

video:wbj

Enjoy,
Cooking Lounge