"...Comfort food is comfort food wherever you are and it always comes down to roast chicken and mashed potatoes in the end." Nigella Lawson
Here's a Cooking Lounge post from February 2013 featuring Nigella Lawson (click link)
Roast Chicken
Garlic Mashed Potatoes and Gravy
Sauteed Green Beans
During the lull of days between Christmas and New Years, comfort foods and seasonal favorites that are simple to prepare, hold well and serve guests and visitors with ease are ideal Holidays Recipes (see more ideas >>> GOOD FOOD).
H A P P Y H O L I D A Y S
Enjoy,
Cooking Lounge
Saturday, December 28, 2013
Tuesday, October 22, 2013
Whew...New Cooking Lounge Posts on the way
Wow! New York City had a beautiful summer. Yes, sweltering, skin melting, cook an egg on the sidewalk, heat for a few days here and there in July, with August coasting into fall as if scripted.
Now, in the days of indian summer, late harvest are in farmers' markets like tomatoes; and, fall favorites - local apples, pears and pumpkins - are in abundance almost everywhere, often at a great price. Pick-up that seasonal bargain then thumb through a cookbook or google recipes on an iPad, and of course search Cooking Lounge.
And fast becoming a near national holiday, of sorts, Halloween is just around the corner. Halloween is that riotous mark in the sand for the Holidays - Thanksgiving, Christmas, Hanukkah, Kwanzaa, New Years -
...food... parties...cocktails...more food.
Cooking Lounge has fresh new posts on the way after a little downtime to recharge, write and cook.
Now, while you are here, click around; check-out Good Food for original recipe ideas.
Visit soon for all new posts from Cooking Lounge.
Enjoy,
Cooking Lounge
photo: wbj
Wednesday, June 26, 2013
HIGHLY Suspect
MUSIC:
And, there is more from this new band, with a fast start out of the gate. Listen to this.
HIGHLY Suspect is unsigned, but probably not for long.
ROCK ON!
Enjoy,
Cooking Lounge
Rocking Hard, Fresh Out of Brooklyn
HIGHLY
Suspect
And, there is more from this new band, with a fast start out of the gate. Listen to this.
HIGHLY Suspect is unsigned, but probably not for long.
Enjoy,
Cooking Lounge
Monday, May 27, 2013
Sunday, May 5, 2013
Cinco de Mayo : Black Bean + Corn Salad
FOOD:
Black Bean Salad is a perennial Cooking Lounge favorite.
Mixed up a batch of this quick and easy recipe, then realized the serendipity of the Black Bean + Corn Salad, a perfect dish for Cinco de Mayo with the Mexican and Southwestern flavors of this colorful, easy recipe.
Here's a link to a preparation guide:
Cooking Lounge's Black Bean Salad + Corn Salad with Lime Vinaigrette.
Enjoy,
Cooking Lounge
photo:wbj
Mixed up a batch of this quick and easy recipe, then realized the serendipity of the Black Bean + Corn Salad, a perfect dish for Cinco de Mayo with the Mexican and Southwestern flavors of this colorful, easy recipe.
Here's a link to a preparation guide:
Cooking Lounge's Black Bean Salad + Corn Salad with Lime Vinaigrette.
Enjoy,
Cooking Lounge
photo:wbj
Friday, April 26, 2013
La Slowteria...All About the Duck
FOOD:
La Slowteria was an unexpected journey into elevated, earthy Mexican cuisine with two duck dishes as stars. The menu may redefine what many think of Mexican food. Located near the formerly toxic, now gentrifying Gowanus Canal in Carroll Gardens at 548 Court St (9th St & Garnet St) Brooklyn, NY 11231, big windows, benches, sun drenched charm, and views into the open kitchen greet you at the door.
The F and G Train return to the Smith-9th Street subway stop when it reopens on April 26, 2013. This will make getting to La Slowteria a stroll rather than a hike.
Chef Hugo Orozco Carrillo started the concept of La Slowteria in a "small eco-friendly town in the Mayan Rivera called Tulum" where he met his wife and co-owner, Stephanie Heinegg. Hugo and Stephanie's approach to the menu is rooted in the Slow Food Movement.
The clean open design with,an abudance of beams and wood with tropical Mexican details through-out, is a breath of fresh air on the edges of the Gowanus. La Slowteria is building out the backyard garden for warm weather dining and leisurely afternoons with fresh juices, coffee and wi fi.
The whole vibe of the restaurant team is upbeat and engaged with a luxury tropical resort ambiance, unusual for NYC for sure.
Duck is the hard to find, forgotten poultry unless eating at an Asian or French restaurant. On La Slowteria's menu, duck makes an appearance as a hearty appetizer and as a substantial, innovative entree.
The La Maceta, is an appetizer that easily doubles as a small entree, paired with another appetizer, like La Slowteria's Long Island oysters served with Mezcal worm salt and a slow-burn green habanero chili sauce, you are on the way to a memorable meal. The La Maceta is a slow cooked pulled duck sandwich with cabbage salad and crisply sauteed potatoes. It's served in a rich consomme broth. Might be even better with the broth on side, frech dip style, but never the less the combination of flavors and textures is fantastic.
The El Negrito is a recipe that Chef Hugo has been perfecting for several years. El Negrito is a meaty confit style leg braised to falling off the bone topped with a sliver of toast garnish (throwing in another texture). The dish has numerous combos for every bite, because of the composed presentation of the El Negrito - a bite of this and a bite of that mixing and matching - a new treat with each fork full. The flavors, together on the tongue, create an incredible mole experience with rich, succulent duck . The hearty, El Negrito is beautifully presented as are all dishes sampled and seen from the small open kitchen.
Hugo's high-end skill and artistry is evident before taking the first bite - beautiful plating. The kitchen is truly center stage with no fourth wall and an unobstructed view of much of the dining area and cozy bar. Stephanie and Hugo keep things flowing, moving seamlessly from kitchen to dining room.
The smoky Mezcal margarita with a chile pepper worm salt rim is dry and refreshing. Made simply with fresh squeezed juices. Sip. Imagine sitting on the beach in Tulum.
La Slowteria is the perfect tropical oasis for a get-away-in-the-city.
Cooking Lounge
photos: wbj
Chef Hugo Orozco Carrillo started the concept of La Slowteria in a "small eco-friendly town in the Mayan Rivera called Tulum" where he met his wife and co-owner, Stephanie Heinegg. Hugo and Stephanie's approach to the menu is rooted in the Slow Food Movement.
The clean open design with,an abudance of beams and wood with tropical Mexican details through-out, is a breath of fresh air on the edges of the Gowanus. La Slowteria is building out the backyard garden for warm weather dining and leisurely afternoons with fresh juices, coffee and wi fi.
The whole vibe of the restaurant team is upbeat and engaged with a luxury tropical resort ambiance, unusual for NYC for sure.
Duck is the hard to find, forgotten poultry unless eating at an Asian or French restaurant. On La Slowteria's menu, duck makes an appearance as a hearty appetizer and as a substantial, innovative entree.
 |
| La Maceta, pulled drunken duck sandwich |
 |
| El Negrito, deconstructed black mole sauce with duck |
Hugo's high-end skill and artistry is evident before taking the first bite - beautiful plating. The kitchen is truly center stage with no fourth wall and an unobstructed view of much of the dining area and cozy bar. Stephanie and Hugo keep things flowing, moving seamlessly from kitchen to dining room.
La Slowteria is the perfect tropical oasis for a get-away-in-the-city.
11 am - 3 pm (sunny cafe, with fresh juices and wifi)
5 pm - 10 pm (dinner - with outdoor dining starting May 2013)
Enjoy,5 pm - 10 pm (dinner - with outdoor dining starting May 2013)
Cooking Lounge
photos: wbj
Tuesday, March 19, 2013
Quick Breads
FOOD:
 |
| Quick Breads- photo: wbj |
Banana Walnut Bread and Banana Bread with mix of whole wheat and unbleached flour and a mix of coconut oil, olive oil and butter
Flax Corn Muffins with flax seeds, flax seed meal and olive oil
Orange Zest Cranberry Bread with mix of whole wheat and unbleached flour and a mix of coconut oil, olive oil and butter
Rosemary Cornbread with creamed corn and olive oil
The consensus was all were pretty tasty with the Banana Walnut Bread getting raves but the Flax Corn Muffins were a bit dry.
Note: Flax seeds absorb moisture. So, next test will increase the wet ingredients...the joys of testing.
Experiment. Play with ingredients in the kitchen.
Enjoy,
Cooking Lounge
Subscribe to:
Posts (Atom)