Category Archives for August Issue
Brie with Green Tomatoes Confiture
The Green Tomatoes – walnuts confiture is great side for any cheese. Surprise your guests with a new addition to your cheese plate. 4 lbs small green tomatoes 2 lbs sugar juice of 2 freshly squeezed lemon lemon peel of … Continue reading
Seafood Stew, Fisherman Style
Get ready for some delicious fish stew, made with passion, stirred up with the flavors of afternoon love and spiced up with some short tempered jealousy. Serves 4 2 lbs mixed fish (inexpensive catch of the day – monkfish, mullet, … Continue reading
Pea Gnocchi with Parmesan Cream
Gnocchi never tasted so good. Explore the summer harvest – green peas and vine-ripened tomatoes – you can’t go wrong. Serving 8 people FOR GNOCCHI 4 big golden Yukon Potatoes, about 1 ¼ lbs 2 large egg yolks, whisked with … Continue reading
Grilled Fillet of Striped Bass with Corn Ragout
There so many reasons to learn how to cook, and this recipe is one of them. Pair it with a great bottle of chilled and crispy white wine and you will have a mesmerizing night. Recipe courtesy of Ed McFarland, … Continue reading
Garden Tomato Salad
All the ingredients were hand-harvested from Ed’s garden. The result is the quintessence of summer – fresh, and tasty, boosted with vitamins. Recipe courtesy of Ed McFarland, chef and owner of Ed’s Lobster Bar http://www.lobsterbarnyc.com As an appetizer, serves 4 … Continue reading
Lobster Rolls
Behind each recipe lies a secret. No more secrets. Start practicing and if you still can’t get it right you can always go to Ed’s Lobster Bar. FOR THE LOBSTER SALAD 4 whole 1 ¼ to 1 ½ pound lobsters … Continue reading
Where Lobsters Go For the Winter
An interview with Ed McFarland, chef and owner of Ed’s Lobster Bar. Born and raised in New York City, Ed started his culinary journey at age seventeen at a Staten Island pizzeria. Today Chef Ed McFarland owns Ed’s Lobster Bar … Continue reading
St. Tropez Summer Salad
The salad is so pleasant in look and taste that will please even the toughest guest. A single complex bite will bring the bohemian and sunny spirit to the table. 4 fresh heirloom tomatoes ¼ baby fennel bulb, cut to … Continue reading
Slow-Roasted Tomatoes
This recipe is from the upcoming August issue of MAZA Cooking Journals, dedicated to our favorite ingredient – tomatoes. 1 lbs vine-ripened tomatoes 1 tablespoon olive oil Salt and freshly ground black pepper 1 teaspoon of sugar Preheat the oven … Continue reading
