cooking lounge * FOOD * LIFESTYLE * MUSIC *

10 Super Sexy Brazilian Songs - Valentine's Day + Carnival

2012-02-13T16:23:00.000-08:00

MUSIC:

Valentine's Day and Carnival are bright spots in wintery February. Valentine's Day is a centuries old, heartwarming tradition celebrating romance. Carnival is a centuries old tradition too of bacchanalian parties and parades, that herald Lent, the pious period before Easter. In America, Mardi Gras (Fat Tuesday) in New Orleans is a famous Carnival celebration. The massive, world renowned Carnival parade in Rio de Janiero is steeped in passion, from exuberant samba to sexy costumes. Brazilian music oozes sensuality and romance.

Cooking Lounge invited DJ Greg Caz to select 10 Super Sexy Brazilian Songs to celebrate Valentine's Day and Carnival.

Greg Caz garnered international acclaim with Brazilian Beats Brooklyn, co-founded with Sean Marquand. The Brazilian Beats DJ Sessions at Black Betty, a pioneering music venue in Williamsburg Brooklyn, are legend. Now, Brazilian Beats is an roving, occasional event. Greg Caz is a sought-after international DJ and a great writer too; so, we are jazzed to have him contribute to Cooking Lounge.

You can find music from Greg Caz here:

Brazilian Beats Brooklyn CD

Baile Funk 2: Agora e Moda - Various Artists

Greg Caz presents The Soul of Samba-Rock by Various Artists

At the end of this post, there are a few bonus links.

****************************

GREG CAZ

...now, you must realize of course that "super sexy Brazilian songs" is a bit redundant, most people need only hear any music with someone singing in Portuguese and they're immediately thinking "sex," so I literally could put ANYTHING on this list and it would be all good. Right or wrong? But here goes anyway...

1. Marcos has been exploring different aspects of music and the sexiness thereof since the 60s, and this quiet-storm slow-burner from the early 80s is ideal for feeding each other grapes.
Marcos Valle "Fogo Do Sol"

2. Brazilians are sexy even when singing about Jesus, as on this late-90s gem from an all-Afro-Brazilian female gospel vocal group.
Grupo Ebano "Pe No Chao"

3. Pianist, composer, vocalist and Bossa Nova precursor Johnny Alf charms the pants off us with this 1971 beauty (with Os Tres Morais on backing vocals) about a lovely young lady named Anabela who keeps him awake at night thinking about her.
Johnny Alf "Anabela"

4. Doris is well-known for her understated, intimate and veeeerrry sexy singing style, as heard on this Caetano Veloso cover.
Doris Monteiro "De Noite Na Cama"

5. Donato is a giant and a myth and a legend, a pianist/composer who has made his mark in bossa nova, jazz, Latin music and all things funky. This is a collaboration with Gilberto Gil who also sings on this track.
Joao Donato "Tudo Tem"

6. The Marcos Valle and João Donato influences are clear on this very sexy number from the always-amazing Ed Motta.
Ed Motta "Coisas Naturais"

7. It would be a crime to leave out one of Brazilian music's most notoriously sexy singers. Her early records were a favorite around my house in my childhood, when I didn't know what "sex" was, but Fafa's voice and album covers definitely began to clue me in! Beautiful Milton Nascimento composition. "Seduction," indeed.
Fafa de Belem "Seducao"

8. If this classic song from Brazil's all-time iconic female singer doesn't put you in mind of a romantic dinner, romance and lovemaking, NOTHING will.
Elis Regina "Dois Pra La, Dois Pra Ca"

9. Cravo & Canela only made one album in 1977 (not 1976 like it says on the video) but what a classic it is. "Iboru Iboyá" oozes sexiness and classiness from the first note to the last.
Cravo & Canela "Iboru Iboya"

10. "Come Sleep At My Place, so I can give you my dreams and my love." I love playing this at the end of a night DJing, when "deals" are being "closed"
Tim Maia "Venha Dormir en Casa" (Come Sleep At My Place)

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If you like DJ Greg Caz's selections, check-out his YouTube Channel.

Cooking Lounge created a YouTube Playlist of the 10 Super Sexy Brazilian Songs, with over 30 minutes of 'getting busy' music for you.

FOOD:

Sexy Sweet Recipe: Strawberry Dipped in Dark Chocolate with Grand Marnier

Enjoy,

Cooking Lounge

What to Eat? - Super Bowl Recipes - Top 10 Websites

2012-02-04T14:48:00.000-08:00

Clock is ticking, countdown to the Super Bowl: New York Giants vs New England Patriots.

By 6:30pm the streets of New York City, and pretty much every city in the U.S., will be deserted, for the Super Bowl. The subway trains will trace the tracks with near empty cars. The city that never sleeps hits pause and roots for the hometown team, the NY Giants. Screams and cheers, and hopefully no bawling, will emanate from bars, apartments and brownstones, echoing down the empty streets, as taxis idle.

Once you have decided how to watch the game, usually the next question is 'What to Eat?.' If at bar, no problem, order off the menu or order delivery. The hassle comes when you have to bring food to a Super Bowl party where a bag of Doritos or a 6 pack of beer will not do. Or even more stressful, you are hosting a party with foodie friends. Need to prepare some tasty munchies that probably will not make it onto any healthy eating list? Go for it. It's the Super Bowl. Indulge! Have fun. Cook.

To make it a little easier to decide, 'What to Eat?'; here's Cooking Lounge's Top 10 sites for Super Bowl Recipes.

Cooking Lounge's Top 10 Websites for Super Bowl Recipes

Bon Appetit - Super Bowl Game Plan

Country Living - Super Bowl Sunday Recipes

Delish - Football Feast: 100+ Super Bowl Party Recipes

Food & Wine - Super Bowl Recipes

Food.com - Super Bowl Recipes

Gawker - Super Bowl Recipes for the Already Drunk

Huffington Post - Super Bowl Recipes Roundup

My Recipes - Super Bowl Recipes

PBS Food - Best Super Bowl Dips Recipes

Village Voice - Buffalo Chicken Wings for Super Bowl Sunday. Picture Recipe in 8 Easy Steps

Please Note: The websites are not ranked. The websites are the Top 10 picks from over 50 sites, featuring the best Super Bowl recipes, listed in alphabetical order.

Enjoy,

Cooking Lounge

Soul Train - In Memory of Don Cornelius

2012-02-01T09:03:00.000-08:00

Love, Peace and Soul!

Dallas - Fire Pits, Cocktails and Beef

2012-01-13T10:13:00.000-08:00

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

2011-12-24T16:27:00.000-08:00

Enjoy,

Cooking Lounge

Holidays Recipe - Mashed Celeriac, Parsnip, and Potato

2011-11-29T08:07:00.001-08:00

FOOD + LIFESTYLE:

photo: wbj + Nina Masuda

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

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

2011-11-24T07:58:00.001-08:00

Enjoy,

Cooking Lounge

Damon Albarn - Kinshasa One Two | DRC Music

2011-11-06T12:31:00.000-08:00

MUSIC:

Damon Albarn (Blur, Gorillaz) gathered a collective dubbed DRC Music for a creative and humanitarian expedition into the Democratic Republic of Congo (DRC).

DRC Music (T-E-E-D (Totally Enormous Extinct Dinosaurs), Dan The Automator, Jneiro Jarel, Richard Russell, Actress, Marc Antoine + other artists) collaborated with homespun talent Bakatola System, Tout Puissant Mukalo, and many Congolese musicians.

The goal was to raise funds for Oxfam. Oxfam brings clean water, schools and food to impoverished regions. The inspired jams produced the Kinshasa One Two album.

The drcmusic.org website documents an incredible 7 Day recording session with photos, videos, a documentary trailer, compilation on Soundcloud, interviews, and more.

photo: drcmusic.org

Kinshasa One Two brings to mind Paul Simon recording Graceland in South Africa, with Ladysmith Black Mambazo and an array of national musicians.

Source: Flavorwire

Enjoy,
Cooking Lounge

Migliorelli Farm @ Union Square NYC

2011-10-30T19:01:00.000-07:00

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

Collard Greens with Lemon and Garlic

2011-10-05T16:36:00.000-07:00

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

"EAT like a MAN" and SAVE MONEY

2011-09-19T11:42:00.000-07:00

FOOD and LIFESTYLE:

On Cooking Lounge, a constant theme is cooking to live better. When you SAVE MONEY, you can improve your lifestyle. In today's recessionary times, a few extra dollars is a godsend. Plus, you can have the added bonus of sharing a meal with friends or even a date.

Esquire has a how-to cooking guide out for men, "EAT like a MAN", aimed to blast away the fear and mystery of the kitchen. I can not say that I have followed the eponymous blog regularly on Esquire. I have clicked on a few links that brought me to the blog, usually worthwhile reading. At Cooking Lounge, we are all for anything that gets you into the kitchen to prepare a meal. "EAT like a MAN" was released early summer 2011, I discovered it through a NY Daily News article that had a spicy, sausage sandwich recipe. By the way, for the Hot Sauce Aioli, I would use olive oil and Tabasco Sauce.
Enjoy,
Cooking Lounge

Carafe, Decanter, Box - What's Inside Matters

2011-08-07T18:12:00.000-07:00

LIFESTYLE:

There is a nostalgic place in food culture filled with red-checkered tablecloths and carafes of house wine. Dining was a simpler affair - bereft of so much choice, so much foodie acumen. The carafe is center stage in romantic notions of smoky, European cafes. Add some candlelight; and, snap transported.

A carafe is in the decanter family; but a name makes loads of difference. When decanters are part of the table scape, meals tick up a notch - the sparkle and clink of crystal, the timeless shapes. Decanters seem suited for the rarefied: aged whiskey, expensive cognac, fine wine.

Wine in a box is an ultimate packaging versus product conflict. Boxed wine falls in with the twist off cap arguments about wine. Sure it might be practical, save natural resources, be economical, blah, blah, blah, BUT, the aesthetics. Oh, la, la. However, wine in a box is pushing it's visibility through design and gaining acceptability in the market.

What's inside is what matters. The New York Times, posted an article that rated wine in a box, "Thinking Inside the Box." One selection from Wineberry comes in a wooden box, perhaps a nod to the barrels of the artisanal craft.

Carafes and decanters let you step away from the packaging and create your own sense of value, place and style while serving quality wine. Go ahead; buy some wine in a box then set a nice table.

Enjoy,
Cooking Lounge

Cobble Hill and Court Street with Brandon Maya

2011-06-30T13:35:00.000-07:00

Cooking Lounge explored Court Street in Cobble Hill with Brandon Maya. She is a chef and writer, who trained at the French Culinary Institute. Brandon Maya writes about food and shares recipes on her blog, Dresses & Appetizers.

Cobble Hill is a Brownstone Brooklyn neighborhood lined with great restaurants, food finds, and amazing chocolate (The Chocolate Room). Cobble Hill is a foodie haven that has become a destination for the hip and in-the-know. One block over is Smith Street, stacked with bars for carousing nights. We made a video of our walk around Cobble Hill in the Spring. Have a look.

Enjoy,
Cooking Lounge

Shepherds Pie

2011-05-06T09:33:00.000-07:00

RECENT NEWS:

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Cooking Lounge recipe for Ancho Chile Chicken and Chickpea Soup is in the GOOD Winter 2011 Cookbook.
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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

2011-03-27T15:20:00.000-07:00

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

2011-03-17T06:28:00.000-07:00

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

2011-02-02T15:20:00.000-08:00

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

2011-01-18T08:52:00.000-08:00

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

2011-01-06T15:24:00.000-08:00

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!

2010-12-23T14:44:00.000-08:00

Celebrate the Season.

Eat. Drink. Dance. Love.

Be Merry.

HAPPY HOLIDAYS!

Enjoy!
Cooking Lounge

Persimmon and Watercress Salad

2010-12-07T19:57:00.000-08:00

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

2010-11-24T16:19:00.000-08:00

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

2010-11-16T17:31:00.000-08:00

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

minimalist power_ Kanye West_ Saturday Night Live - October 2, 2010

2010-10-03T13:56:00.000-07:00

MUSIC:

There's a buzz about Kanye West's performances on Saturday Night Live last night. Gawker posted 2 videos, "Power" and "Runaway." Minimalism was the stand-out and strength of "Power" for me. Less is more in a form synonymous with excess. Watch "Power" now! Here's the link: Gawker TV.
Enjoy!
Cooking Lounge

Fresh Leather - DUNLIN

2010-09-22T12:12:00.000-07:00

LIFESTYLE:

Wandering a tree lined stretch of Havemeyer on Williamsburg's Southside after my friend christened her new gallery in Bushwick, I was struck by a soft, moody glow emanating from a small shop. Aged patina, antiquated lighting, bygone era aura fills this tucked away gem. And, the smell of leather saturates the air. Hand-crafted leather at DUNLIN.

photos: wbj HTC Hero

Enjoy!

Cooking Lounge