Category Archives for December Issue
Flipboard feed for MAZA Cooking Journals
Beets with Arugula, Spicy Hazelnuts and Smoked Ricotta
Beets with Arugula, Spicy Hazelnuts and Smoked Ricotta Print Recipe type: Salad Author: MAZA Cooking Journals Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: 4 Oven roasted baby beets with aged ricotta and pan-caramelized spiced … Continue reading
Cornish Hen Stuffed with Mushrooms and Chestnut Sauce
Cornish Hen roulade with oven-roasted chestnuts over pan-sauté chanterelle mushrooms. Cornish Hen Stuffed with Mushrooms and Chestnut Sauce Print Recipe type: Appetiser Author: MAZA Cooking Journals Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Serves: 4 … Continue reading
Caramelized Carrots
Caramelized Carrots Print Recipe type: Appetiser Author: MAZA Cooking Journals Prep time: 3 mins Cook time: 8 mins Total time: 11 mins Serves: 4 Foodies rejoice. Roasted carrots, coated with honey and lightly caramelized. Yum! Ingredients 1 lb different color … Continue reading
Enjoy the Holidays with MAZA
Get yourself in the holidays spirit with delicious holiday recipes. Roasted feta with honey, grappa soaked golden raisins & paprika 4 Servings as appetizer ½ lbs Bulgarian white cheese 1 espresso cup golden raisins 1 espresso cup grappa (Bulgarian rakia) … Continue reading
Baked Baby Beets with Arugula
Strikingly rustic in look, tantalizingly earthy in taste, stimulatingly elegant in texture these beet bites will be a great addition to your favorite goat cheese. 4 servings 4 red baby beets 4 golden yellow baby beets Baby Arugula Salt and … Continue reading
Cauliflower & Kale Cream Soup with Pan-Roasted Pine Nuts
8 servings 1/2 cauliflower, cut to small florets 5 kale leaves, stems trimmed ¼ sweet onion minced 1 tablespoon vegeta* 4 tablespoons sour cream 2 tablespoons olive oil ½ tablespoon black truffle butter 1 tablespoon pine nuts salt and freshly … Continue reading
Black Truffle Risotto with Lobster-Prosecco Cream
If you want to express your feelings without words, this will be the way. It’s a sonnet about temptation, passion, jealousy and absolute adoration. 2 servings as an entrée 4-6 servings as appetizer LOBSTER – PROSECCO CREAM BROTH ¼ sweet … Continue reading
Chilean Sea Bass with Saffron and Sauté Dark Greens
Once cooked, the bass has a crispy golden brown layer. The meat is soft and melts in your mouth while your taste buds are ravished by the gentle abduction of the saffron hints. 2 Servings 2 pieces Chilean Sea Bass … Continue reading
Burrata with Sundried Tomatoes and Fresh Basil
“… it’s easy to please me. Just give me the best you have.“ This is how my romance with burrata began one summer afternoon at Salumeria Roscioli in Rome. 2 Servings ½ lbs fresh burrata 3 red sun-dried tomatoes 3 … Continue reading
Gnocchi with Rabbit Ragu
A dish people will rave about for a long time. Serving 8 people GNOCCHI 4 big golden Yukon Potatoes, about 1 ¼ lbs 2 large egg yolks, whisked with pinch of salt 1 – 1 ½ cup flour RABBIT RAGU* … Continue reading
