MAZA Cooking Journals February Issue
IN THIS ISSUE:
MAZA Visits Chef Kurt Gutenbrunner at Wallse Restaurant. Read more about Kurt’s latest cookbook and his interpretation of the elegant Austrian tradition.
PLUS:
Russian Salad, Yogurt: Cucumber Salad: These are the two most loved appetizers for party’s menus. Once you have a bite you will experience the playful and balanced taste of the well-combined flavors.
Beef Stroganoff: If you are looking for a great recipe to make a magnificent dinner presentation, this will be the one. By the end of the meal your friends will think you are a Russian descendant.
Savory Crepe Cake with Crème Cheese, Cucumbers, Dill and Kalamata Olives: The savory crepe cake evokes my childhood memories. My mom will make it every year for her engagement anniversary celebration. I love the elegant look and the light delightful taste of the cake.
Saffron Pannacotta with Mango and Fresh Berries: This is simply sublime. The desert is deliciously light in taste and velvety in texture with a burst of summer sweetness from the fresh berries.
Fennel and Blood Orange Salad: The salad is vibrant in color and expressively fresh in taste combination. Once you have a bite will not be able to stop nibbling. Simply delicious!
Cod Strudel with Sauerkraut in Riesling Sauce: Discover the light taste of the cod wrapped in the crispy filo dough, with the sharp taste of the sauerkraut, finished with elegantly creamy Riesling sauce.
Bean Soup: This is a traditional Bulgarian winter soup. Add chopped sun-dried tomatoes to bring reminiscent summer notes to the taste of this modest comfort soup.
Omelette Provencal Style: It’s an easy and quick breakfast recipe. The secret of the fluffy look is the way eggs mixture is gently folded while eggs are still cooking.
Arancini in Spicy Tomato Sauce: Arancini – crisp on the outside and filled seductively with melting taleggio on the inside. The spicy tomato sauce highlights the richness of the balls.
