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

Fresh Music Super Group: James Blake, Toro Y Moi, Janelle Monae

MUSIC:

SXSW ended days ago. Friends have returned filtering latest, greatest, new, best. So, that got me stuck on music artists I find exciting, fresh and individualistic. Here are three relatively new and unique faces of Fresh Music from Cooking Lounge.

Back in NYC after SXSW, my friend Nina turned me on to James Blake as a must listen. James Blake is an anomaly for me - electronic, dubstep, brit soul(hates being called a soul singer), experimental. Waves of lushness in down tempo music. Effusive praise seems to be the reaction to James Blake with his win of the BBC's Sound of 2011.

The self-titled debut album was released February 7, 2011. Checking out the YouTube videos made me think of Bryan Ferry. So maybe James Blake is not so ground breaking but instead well informed.

Toro Y Moi came on the Cooking Lounge radar in Spring 2010 after hearing "Causers of This", loopy, dreamy, chill electronica with catchy beats.

Toro Y Moi personifies the Chillwave moniker. "Speakeasy" in The Wall Street Journal tracked the trend and posted a Chillwave primer "Is Chillwave the Next Big Music Trend?".  

Toro Y Moi released his second album "Underneath the Pine" on February 22, 2011. "New Beat" is a bouncy lo-fi disco throwback.

Janelle Monae takes a bite of style from pop divas of the 80's onward but distills the influences into her own distinct art school infused future funk pop.

Signature tuxedo clad Janelle Monae keeps it sweet and alluring without veering off into overt sexuality or buffoonish exaggeration. ArchAndroid is her debut studio album release from May 18, 2010. The single "Tightrope" did well and had wide appeal.

ArchAndroid is a cosmic ride through genres that showcases Janelle's style, vocal range and best of all, humor.

Imagine these three on the same bill or same stage as a Super Group..futuristic awesomeness on blast.
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

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