Ingredient of the Day: Mushrooms
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Poisson En Papillote Recipe
Poisson En Papillote
Wild Strip Bass with Vegetables Baked in Parchment Paper.
4 servings:
The Fish:
Four 150 gram filets of red snapper, tilefish or bass (5.25 ounces each)
25 milliliters vegetable oil(1 ounce)
Thyme sprigs
Parchment paper
1 egg lightly beaten
Oil for grilling
White wine
Salt and freshly ground pepper
The Tomato Concassee:
200 grams canned, diced tomatoes (7 ounces)
15 grams onion, finely diced (.5 ounce)
15 grams shallots, finely diced (.5 ounce)
1 garlic clove
10 grams butter (.33 ounce)
5 grams sugar (optional) (.25 ounce)
Salt and pepper
For the Duxelles:
200 grams mushrooms (7ounce)
1/4 teaspoon lemon juice
30 grams shallots, finely chopped (1 ounce)
20 grams butter (.75 ounce)
Salt and pepper
For the vegetable garniture:
50 grams carrots, julienned (1.75 ounce)
50 grams leeks, julienned (1.75ounce)
50 grams celery, julienned (1.75 ounce)
10 grams butter (.33 ounce)
Salt and pepper
Fish:
1. With a very sharp knife, lightly score the skin side of each filet. This prevents the skin from contracting while grilling.
2. Coat filets with vegetable oil and chopped fresh thyme and refrigerate.
Tomatoes:
1. Remove excess liquid from tomatoes.
2. In a sautée pan, sweat the onions, shallots, and garlic in the oil until soft.
3. Add the tomatoes.
4. Cook on low heat until all excess liquid evaporates. Taste and adjust seasoning.
Mushrooms and vegetables:
1. Finely chop or lightly process mushrooms.
2. Sweat the shallots in the butter for 5 minutes then add the chopped mushrooms and a quarter teaspoon of lemon juice.
3. Cook mushrooms until liquid has evaporated. Adjust seasoning.
4. Blanche the vegetables in simmering, salted water. Reserve.
Grilling the fish (optional):
1. Place the fish, skin side down, on very hot land or oiled grill to sear lightly. The purpose of this step is not to cook it, but to lightly flavor it and give it decorative grill marks.
For the Papillotes (parchment):
1. Cut the parchment paper into a large heart shape- one half of large sheet is the right size the begin
with.
2. Place 2 tablespoons of the Duxelles and 2 tablespoons of the tomato concassee on each parchment,
side by side.
3. Place the filet on top, skin side up.
4. Place vegetables garniture on top of the filet, side by side, carrots in middle, about 1.5 tablespoons in each pile along with a sprig of thyme and and a few small splashes of white wine.
5. Brush the edges of the parchment with lightly beaten egg white, fold the paper heart in half and press the edges together to seal. Brush the edges of the folded package with egg white. Make a series of short folds along the edges. If desired, you may brush it again with egg white and repeat the folds. Using a pastry brush, very lightly oil the top of the Papillote.
Optional:
You may seal the Papillote using the same process but with the help of a stapler.
6. Place the Papillotes on a sheet pan and place in a preheated 450F/233C oven. The Papillotes are
usually done when completely puffed, about 7 to 8 minutes, depending on thicknes of fish.
7. Serve fish in the Papillote to be opened at the table. This allows the diner to enjoy the interesting
presentation and delicious aroma.
Shrimp Skewers with Onions, Red Peppers, Soaked Shiitake Mushrooms & Pineapple
This is an easy and delicious grill recipe.
4 Servings, 2 per person
FOR SHRIMP MARINATE
8-12 large shrimps, cleaned and deveined
3 garlic gloves, finely diced
4 tablespoons pineapple juice
2 tablespoons extra virgin olive oil
1 teaspoon chili flakes
1 red onion
1 red bell pepper
pineapple , cut to small pieces
SHIITAKE MUSHROOMS MARINATE
8 shiitake mushrooms
2 tablespoons soy sauce
1 tablespoon sesame oil
12 garlic cloves, finely diced
To marinate the mushrooms mix all the ingredients and transfer them in a zip lock bag. Add the mushrooms, combine well with the mixture and marinate up for an hour…
Find the full recipe at the May issue of MAZA Cooking Journals available for free at the iTunes store.
Roasted Eggplant With Yogurt Tahini Sauce
6 Servings
Ingredients
3 Baby Eggplants
For the yogurt-tahini sauce:
½ cup plain yougurt
2 tablespoons tahini paste
1garlic clove
Salt to taste
Preparation
Preheat oven to 400F. To make the yogurt-tahini sauce, combine the yogurt, tahini paste, and the garlic clove in a blender. Blend until smooth. Add 3-4 tablespoons water until the mixture becomes smoother and airy in texture. Season with salt to taste.
Place the eggplant, whole, on a baking pan and bake for 40 min. Once cooked through, cut eggplant into two pieces, lengthwise in half. Place each eggplant half on a serving plate and add some of the tasty yogurt sauce on top.
Find more recipes at MAZA Cooking Journals for iPad available at the iTunes store.
Lemongrass Mussels with Coconut Milk and Green Curry
This dish is a flirtatious one. The exotic mix of spices will wake your secret desires.
4 Servings
1 lbs mussels, cleaned
2 garlic cloves, finely diced
1 inch ginger, finely diced
1 stalk fresh lemongrass, cut thinly, lengthwise, light green part only
11/2 tablespoons green curry
¾ cup coconut milk
1 tablespoon butter
In a medium size stir fry pan heat 1 tablespoon butter. Add finely dices garlic cloves and ginger. Cook over medium …
Find the full recipe at the May issue of MAZA Cooking Journals available on the iTunes store.
Leg of Lamb with Dates and Prunes
8-10 servings
1 Leg of lamb, bone-in
4 tablespoons olive oil
1 tablespoon kosher salt
2 tablespoons paprika
1 3/4 teaspoons freshly ground pepper
2 cups lamb stock
1 bottle fruity white wine
1 Spanish onion, minced
3 large carrots, peeled, sliced into 1/2-inch rounds
1/2 ceraric, peeled, sliced into 1/2-inch cubes
2 rosemary sprigs
3 bay leaves
6 sprigs lovage or 2 tablespoons dry lovage
1/2 cup mixed olives
6 dried prunes
6 dried dates
3 garlic cloves, finely chopped
6 dried figs
Heat oven to 325 degrees.
Rinse and pat dry the leg of lamb. Rub it with 2 tablespoons olive oil, and season it with 1 tablespoon salt and 1 1/2 teaspoons pepper and 2 tablespoons paprika. The whole leg of lamb has to be covered. If you need more add extra of the rub mixture.
In a large pan heat the rest of the olive oil over medium heat. Add the onions and cook until soft, about 5 minutes. Add the carrots, celeriac, olives, garlic, rosemary and bay leaf. Mix until herbs start releasing their aroma, about 3 min.
Transfer the mix to a large Dutch oven and place the lamb, fatty side up, on top of the vegetables. Add the prunes, dates and figs. Cover the lamb with the lovage herb. Add just enough stock to cover the vegetables.
Cover the Dutch oven with heavy-duty aluminum foil and cook in the oven on 325 for 2 hours.
Turn the lamb, cover it again and cook for another 1 1/2 hours. Uncover raise the heat to 350F and cook for 45 min, scooping and juicing the lamb with the cooked liquid. The last 15 minutes roast the lamb on 425F to get crispy finish.
Find more great recipes at MAZA Cooking Journals available at the iTunes Store.
The Grilled Eggplant Recipe That Got 40K+ Repins
Grilled Eggplant with Tomato and Feta Got More Than 40000 Repins
MAZA May recipe “Grilled Eggplant with Tomato and Feta” caused a Pinterest blowup and just broke 40000 repins. We are republishing the full recipe due to popular demand.
4 Servings
1 large eggplant
3 large tomatoes, to match the diameter of the eggplant
0.4 lbs Bulgarian feta, crumbled
1/2 cup fresh basil leaves
juice of half lemon
2 garlic cloves
½ extra-virgin olive oil
Kosher salt
Freshly ground black pepper to taste
Cut of the eggplant crosswise into ½” thick rounds. Lightly season them with salt and leave them for 30 minutes on a side to let water to come out of the eggplant.
Once ready drizzle some olive oil on top of each slice and grill them on a lightly oiled grill rack for 2 -3 minutes each side.
Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves and 1 teaspoon salt in an emersion blender until smooth.
Cut the tomatoes crosswise to 1/4” thick rounds.
Lightly oil the baking pan. Arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle feta crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, feta and tomato rounds and top with the rest of the crumbled feta.
Preheat the oven to 400F.
Drizzle some olive oil on top of each stack and bake for 15 minutes.
Find more great recipes at the May issue of MAZA Cooking Journals for iPad available on iTunes store.
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MAZA Sizzling Hot!
Despite the flaky New York weather, MAZA Cooking Journals has been getting some serious heat during the past few weeks.
Natalia wrote her first article “5 Best Spring Recipes” for PolicyMic, the fast growing news site for millennials. Thomas Padron hosted the May issue of MAZA and demonstrated his cooking techniques infront of our cameras. Check out his famous Coconut Flan recipe and stay tuned for a video recipe on how to prepare a steamy “Poisson En Papillote”.
Thomas and Natalia Cooking Poisson En Papillote
Our May recipe “Grilled Eggplant with Bulgarian Feta Cheese” caused a Pinterest blow-up and is inching towards 1000 repins. The shot was taken outdoors at Great Barrington, MA with our new 7D Canon gear. The camera is a beast and captures some extraordinary details.
Last but not least, Apple updated its Newsstand store with subcategories for popular topics. MAZA Cooking Journals has been listed on “What’s Hot” for Cooking, Food & Drink apps.
Thanks for all the love and support. For those hungry for more, here’s some more eggplant goodness from the upcoming June issue:
Grilled Eggplant, MAZA Cooking Journals, June 2012
Shrimp Wrapped in Kadaifi with Mango Chutney
The Kadaifi keeps the shrimp moist and full of flavor
4 Servings
8 jumbo shrimps, cleaned and deveined
3 garlic gloves, finely diced
1 tablespoon yuzo
2 tablespoons extra virgin olive oil
Kadaifi – shredded phyllo dough
FOR MANGO CHUTNEY
1 mango, diced
½ red onion, finely diced
2 garlic gloves
¾ cup sugar
1 teaspoon chili flakes
1 tablespoon olive oil
Kosher salt
To make the mango chutney heat 1 tablespoon olive oil in a saucepan. Add the finely diced onion and garlic and cook for 4 minutes, until translucent. Combine with the sugar and mix well. Cook until sugar is completely dissolved and get to a syrupy texture.
Find the full recipe at the May issue of MAZA Cooking Journals available on the iTunes store.
Bento Box
Garlic-cilantro chicken breast, marinated in garlic, lime and cilantro
1 serving
1 chicken breast
1 tablespoon fresh cilantro, finely diced
1 garlic clove
1 tablespoon olive oil
juice of one freshly squeezed lime
1.76 ounces cellophane noodles
¼ lbs (half piece) jicama, pilled and cut to very thinly pieces
¼ mango, pilled and cut to very thinly matchstick pieces
FOR CILANTRO PESTO
1 cup fresh cilantro
4-5 tablespoons extra virgin olive oil
2 garlic cloves
salt to taste
To marinate the chicken mix the 1 tablespoon extra virgin olive oil with finely diced garlic clove, finely diced cilantro and juice of one freshly squeezed lime.
Mix well and add the chicken breast. Transfer to a Ziploc plastic bag and leave it in the refrigerator for 30 minutes to an hour.
Grill it on a lightly oiled grill rack 7-8 minutes each side. Once cooked, wrapped it in a aluminum foil and let it rest.
Find the full recipe at the May issue of MAZA Cooking Journals available on the iTunes store.
