More NYC men are cooking at home -- and impressing the ladies, too - NYPOST.com

More NYC men are cooking at home -- and impressing the ladies, too - NYPOST.com
Been saying this for years.

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

Raphael Saadiq, "Radio" - Moving forward channelling Chuck Berry

MUSIC:
HAPPY NEW YEAR! First post of 2011.
Lately, I am struck by the trend of acts going "retro" in the quest to prove true musicianship and vocal artistry. WTF, was it that long ago when we expected artists to be able to carry a tune, and OMG play an instrument too. With Lucy Pearl back in 1999, I knew then Raphael Saadiq is the embodiment of 360 degree artist from vision to execution.
New video from the amazing Raphael Saadiq, whose upcoming album Stone Rollin takes him in a new direction. The single “Radio” features a similar style of retro-update to his last album, The Way I See It, but he went back further this time – past funk and soul, to rock n roll and swing dancing era.  Look out for Stone Rollin, due to be released on March 22nd.  source giantstep.net. 
As far as dance era, I was def feeling 60's Twist and Frug with "Radio" and not much Swing. The "Radio" music video is stripped down, classy and cool with echoes of Chuck Berry in Raphael Saadiq's performance. The film production worked the soundstage for maximum number of looks. Sorry the embedded video has a commercial but here you go.

Enjoy!
Cooking Lounge.

Get Festive!

Celebrate the Season.

Eat. Drink. Dance. Love.

Be Merry.

HAPPY HOLIDAYS!

Enjoy!
Cooking Lounge

Persimmon and Watercress Salad

FOOD:

Fuyu Persimmon
photo:Wikimedia Commons

Persimmons became a favorite fruit a few Autumns ago. I would see them popping up in produce sections around September. Persimmons' bright orange color and oblong to elongated shape make them an attention grabber. Curious, I did a little research and found quite a few varieties. My persimmon of choice is the Fuyu because it is sweet and fleshy. Other persimmon are described as astringent which for me means a bit tart but still pretty tasty. Here's an easy, healthy salad that compliments just about everything. The Persimmon and Watercress salad is on time for a quick meal alongside a simple grain and lean protein (revisit Cooking Lounge Top 10 Easy Cooking Tips).

Persimmon, Watercress, Grape Tomato, Cucumber, Red Onion

photo: wbj HTC Hero

The photo shows you all you need to know. Make the combination of ingredients your own.  I tossed the salad with a rice wine vinegar, olive oil and lemon vinegarette. No grape tomato use cherry, plum or vine. Prefer scallion, shallots or chives, that works too.  Want more of a fruit salad switch up the cucumber for apple or pear. Infinite possibilities and lots of fun.

Enjoy!

Cooking Lounge

It's All Academic - Mishka and Das Racist

 LIFESTYLE:

MISHKA HOLIDAY 2010 LOOKBOOK

Mishka NYC

Looking for something FREE and interesting to do; clicked through Flavorpill and decided on an in-store performance from Das Racist.  Checked out the Mishka NYC site to see what was up with the spot. Mishka's flagship shop is under the train tracks in South Williamsburg on Broadway blocks, yet a world away, from destinations like Dressler's, Marlowe and Sons, Fatty Cue,  and Peter Luger's. Landing on Mishka's Holiday 2010 Lookbook, I was surprised to see an edgy, interpretation of prep/jock/collegiate with hallmarks of Mishka's origins in skater, Si Fi, streetwear and graphic tee culture. Page turning editorial photography by Elizabeth Weinberg sorta made me forget the night was about new music. 

The plan was to meet my friend Adam; check out Das Racist; see what was hot about Mishka. People cued down the block before 7p show. We met across the street at Trophy Bar. Had a Miller High Life. Went back to Mishka. Das Racist had spit their rhymes and the turntables were being packed up at 8p sharp. Punctual set! Sucked for us. Stayed and looked around the space. Checked out the photo exhibit of Insane Clown Posse fans (Juggalos) by Jason Shaltz who followed the band on a US tour. Mishka has a curated calendar of events and installations  that are expositions of and expansions on the Mishka brand. 

These days Mishka spans its roots in graphic tees and caps branching out to vinyl toys (Lamour Supreme, Secret Base, Cure Toys), a record label, NSFW pin-up girl calendar and now this sleek, retro meets skater cut and sew line of clothing. Next Wave street cred, hitting platforms and keeping a poignant point of view.

MUSIC:

Clicked around to learn more about Das Racist and their burgeoning pop status beyond cultural meme.

photo: Caroline Mort

For a relatively new duo that is really a trio, Das Racist has kicked up a lot of dust since 2008 and garnered a lot of ink. I listened to the "Combination Pizza Hut and Taco Bell"and found it funny in a Cypress Hill, stoner humor way. BUT lurking below the surface of "Sit Down, Man", there is a thick layer of smarty pants, academic cultural and social deconstructionism. Das Racist stands in the Next Wave street cred fast lane. Still bumming, I missed Das Racist close-up and free before they embark on a world tour. Listen up.

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