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

Dave Brubeck, Jazz Icon - Take Five

MUSIC:

Dave Brubeck was a Jazz Icon. Hard to believe "Take Five" was first recorded in 1959. The legendary musician lived 91 storied years. "Take Five" is still a perfect playlist selection for almost any dinner party, definitely an all time favorite track. Great music is timeless.

Imagine when the Dave Brubeck Quartet played the song in a smoky, dark nigthtclub, the Village Gate. Take five everyone...swirl a cocktail, hug a loved one and enjoy the heavenly gift of Dave Brubeck's talent.

Cooking Lounge

Spring NYC

Even hectic, gritty Midtown New York City is refreshing in spring.

New post soon. In the mean time, go outside, shake off winter, till some soil, and relish the season.

Spring Midtown NYC photo:wbj

Enjoy,

Cooking Lounge

Migliorelli Farm @ Union Square NYC

FOOD:

apples + cinnamon = perfect pair

photo: wbj

 Apple Pie, Apple Crisp, Applesauce, Apple Butter, Apple Cider...

Migliorelli Farm always has a variety of seasonal produce with great prices.

Enjoy,
Cooking Lounge

Hearty, 1 Hour, Ancho Chile Chicken and Chickpea Soup

FOOD:

Ancho Chile Chicken and Chickpea Soup
photo: wbj

For cold winter days, warming comfort food, especially soups and stews, is an easy choice. Soups and stews rank high because they tend to be one pot cooking that is seasonal, healthy, filling, easy and economical. The enveloping aroma of a simmering pot is a bonus.
After seeing racks of dried chiles in the back of NYC supermarkets and bodegas, and stumbling upon Mexican specialty stores, I started playing around with chiles - dried, fresh, smoked, pickled -  to see how the simple addition changed up familiar recipes. A dried Pablano pepper is an ancho chile. The Ancho Chile Chicken and Chickpea Soup was a by chance combination that I found subtle and smokey with a hint of heat. Best part, this Ancho Chile Chicken and Chickpea Soup can be in a bowl, ready to eat in nearly 1 hour, from start to finish. Freeze some soup for a fast meal later.

Here's the general details on making Ancho Chile Chicken and Chickpea Soup.
Base for the soup is a quick, rich, homemade chicken stock.  
Carrot, celery, onion, garlic sauteed. Add 1.5 quart of water (adjust amount if you want). Salt. Black Pepper. Bring to boil. Add 2lbs chicken breast, but thighs, legs work too. Can go skinless, boneless. Lower burner. Cook chicken for 25 minutes. When you remove the chicken, homemade chicken stock complete.
While chicken cooks, add 1 large Ancho chile. Few ways to to do this. Me: Remove stem and seeds, discard; throw chile in pot. 
Options: Remove stem;your choice on seeds; throw in food process; make coarse powder. Steam and soften in small pot;remove skin; dice, or puree chile in processor. Add to stock. Season to your taste. Add dash of cumin; dried herbs, fresh parsley, fresh herbs, do your thing. Try curry in place of cumin.
Keep an eye on the clock. Remove cooked chicken from pot; set aside to cool.
To chicken stock add, chick peas (1 can- drained and rinsed), 1/2 cup diced tomato, more fresh parsley and/or other herbs. I added some fresh chives because they were in the fridge. Optional: 1/2 cup rice (I used black rice); diced potatoes, corn...get creative;have some fun.
Remove the skin first if not skinless. Shred, cube, slice or chop the cooked chicken. Return chicken to pot. Cook on low heat for about 25 minutes. All done. Clocking approximately 1hr 10 minutes total time for an one pot meal with 6 servings. Remember to freeze a portion or two. This is a favorite after workout meal.
Enjoy,
Cooking Lounge

Cod Fish Cakes with Poached Eggs

FOOD:

Nostalgia for a taste, for a moment, a remembrance can create a meal. A fleeting mental essence causes you to smack your lips and smile; 'ummmm, love to have that again.' Cod is a flavor I like.  Recently, I tried my hand at Baccala (cod fish) Salad which has variations from Italy to Portugal to Puerto Rico. A friend gave me some pointers and the next thing I know I progressed to Pulpo (octopus) Salad which became a high protein staple this summer. Thanks for the tips Angel. Digressing. So the cod got me thinking about one of my most favorite breakfast dishes as a kid, cod fish cakes with scrambled eggs. I have craved this dish but the few times I have seen cod fish cakes on a menu and ordered; the cakes were bready, heavy pucks that were either flavorless or too fishy and salty. So on occasion, I search for Gorton's Cod Fish Cakes because that was what Mom used. Well, you can not find Gorton's Cod Fish Cakes or Cod Fish in a can anymore. Gorton's please start making this product again. Inspired; I improvised.

 

By chance, during a trip to historic Essex Street Market on the lower eastside of New York City, I saw salt cod at Batista Market and Grocery. The cod was not dehydrated to grayish fish leather, the cod was plump and white. A taste for nostalgia hit me; and, I knew I was going to make Cod Fish Cakes. So the next day, I make brunch for two of the coolest ladies I know - Cod Fish Cakes, Poached Eggs, Baby Arugula, Tomato and Whole Wheat Toast. Not quite Mom's breakfast, but the Cod Fish Cakes were golden, slightly crisp on the the outside and light, fluffy and moist inside with the potato and cod combining seamlessly into a savory cake. Ummmm, a comforting taste flashback! 
Check out the slideshow above. Remember get creative. Make it yours.
Cod Fish Cakes
1 1/2 cod - soaked overnight and drained. Boil the cod for about 15 minutes. Sat aside.
2 med size potatoes  - peeled, cubed and boiled (in the same water as the cod with a Bay leaf).
2 cloves of garlic and a few shallots - sliced, diced and sauteed.
2 eggs slightly beaten.
1/4 cup of flour.
1 handful  of parsley chopped.
 Salt, Pepper.
Mix all together.  Form uniform cakes. Use a ice cream scoop. Gently pan fry in a little oil. 
I'll leaves eggs and side dishes to your culinary imagination. Think regions, cultures and seasons when pairing flavors or think out of the box and experiment.
Enjoy!
Cooking Lounge

VV Brown Hiro Ballroom "Shark in the Water"

MUSIC:

The invite only show on February 17^th at Hiro Ballroom was V V Brown’s NYC debut concert put together by Giant Step.  Click here to see the press release.  It was a frigid night. Though the room was not packed, an eclectic nyc crowd comfortably filled the main floor.  Seating was available on the upper levels and drink service was quick and friendly at the bars (true rarity at a club in the Meatpacking District).

V V Brown is an artist straddling genres and typecasting.  VV is an established songwriter and composer in the UK moving to center stage, very similar to what US artist, Santigold  did in 2008. The set was a short, mash-up that included retro tinged L.O.V.E. and "Crying Blood", along with poppy originals "Back in Time"and "Bottles", and a cover of Drake’s “Best I Ever Had”, plus an encore of "Crying Blood" that played to her Jamaican roots with a dub beat.  Will check-out V V Brown more.  Let’s see what V V’s sophomore effort brings.

Here’s a video for the last song of the show, “Shark in the Water”.

Enjoy!

Cooking Lounge