MAZA step-by-step recipe of the day: Caramelized Baby Carrots with Vermouth

The rich colors and sweet, honey-roasted flavor of these caramelized baby carrots make them the perfect addition to your Thanksgiving repertoire. Your local farmers market is a great source for the…

0 notes

Dolmas- stuffed grape leaves
www.mazamag.com
#Dolma#stuffedgrapeleaves#fall#recipes#fabulous#cooking#easy#cook#weekend#policymic#fresh#healthy#mediterranean  #farmers#nyc#seasonal#feta#yogurt#mazacookingjournals

Dolmas- stuffed grape leaves

www.mazamag.com #Dolma#stuffedgrapeleaves#fall#recipes#fabulous#cooking#easy#cook#weekend#policymic#fresh#healthy#mediterranean #farmers#nyc#seasonal#feta#yogurt#mazacookingjournals

0 notes

Pan-roasted carrots, coated with honey and lightly caramelized recipe.
4 Servings
1 lb different color baby carrots
2 tablespoons honey
2 tablespoons extra virgin olive oil
salt and freshly ground black pepper
Clean and peel the carrots.
In a large sauté pan over medium heat sauté the carrots with 2 tablespoons olive oil until browns yell on all sides. Add ¼ cup water and let it simmer. Just before it evaporates add the honey and mix well. Make sure carrots are evenly coated. Cook them for another 2 minutes or until water is completely gone. 
Serve warm.
MAZA is a monthly food and cooking journal. Download the magazine app for your iPhone and iPad from the iTunes Store.

Pan-roasted carrots, coated with honey and lightly caramelized recipe.

4 Servings

1 lb different color baby carrots

2 tablespoons honey

2 tablespoons extra virgin olive oil

salt and freshly ground black pepper

Clean and peel the carrots.

In a large sauté pan over medium heat sauté the carrots with 2 tablespoons olive oil until browns yell on all sides. Add ¼ cup water and let it simmer. Just before it evaporates add the honey and mix well. Make sure carrots are evenly coated. Cook them for another 2 minutes or until water is completely gone. 

Serve warm.

MAZA is a monthly food and cooking journal. Download the magazine app for your iPhone and iPad from the iTunes Store.

(Source: mazamag.com)

2 notes

Holiday Baked Pumpkin Recipe
Why make pumpkin pie, when we can enjoy the pure flavor of pumpkin, baked to caramelization!
4 Servings
3 lbs pumpkin1 ½ cup sugar1 cup shredded walnuts
Preheat the oven to 350F
Cut the pumpkin in half and scoop out the seeds. Cut it to small pieces 2“ x 2”.
I a heavy bottom pan heat 1 ½ cup sugar. Once starts to melt lower the heat and while stirring get the sugar completely melted. Pour the caramelized sugar to the baking pan and spread it evenly. Add the pumpkin pieces skin side up and pour ¾ glass water. Cover the pan with foil and bake it in the oven. After 40 minutes, once the pumpkin is soft and cooked, remove the foil and bake it for another 10 minutes.
Serve the pieces sprinkled with shredded walnuts over caramelized pieces.
MAZA Cooking Journals is a monthly cooking journal. Download the magazine app for your iPhone and iPad from the iTunes Store.

Holiday Baked Pumpkin Recipe

Why make pumpkin pie, when we can enjoy the pure flavor of pumpkin, baked to caramelization!

4 Servings

3 lbs pumpkin
1 ½ cup sugar
1 cup shredded walnuts

Preheat the oven to 350F

Cut the pumpkin in half and scoop out the seeds. Cut it to small pieces 2“ x 2”.

I a heavy bottom pan heat 1 ½ cup sugar. Once starts to melt lower the heat and while stirring get the sugar completely melted. Pour the caramelized sugar to the baking pan and spread it evenly. Add the pumpkin pieces skin side up and pour ¾ glass water. Cover the pan with foil and bake it in the oven. After 40 minutes, once the pumpkin is soft and cooked, remove the foil and bake it for another 10 minutes.

Serve the pieces sprinkled with shredded walnuts over caramelized pieces.

MAZA Cooking Journals is a monthly cooking journal. Download the magazine app for your iPhone and iPad from the iTunes Store.

1 note

Bocconcini di Mozzarella Salad with Figs
Hand-crafted fresh mozzarella and figs - the little pleasures.
4 Servings
1 lbs Bocconcini di Mozzarella, or 8 -1.5”d fresh mozzarella balls8 large Turkish figsmicro greensfresh basilextra virgin olive oilcream of balsamic
The salad can be served in a long plate to share or in individual plates.
Cut the Bocconcini di Mozzarella and the figs in quarters. Arrange them in a plate.
Add some of the microgreens and fresh basil. Drizzle some olive oil and finish it with drops of “Cream of Balsamic”.
MAZA Cooking Journals is a monthly cooking journal. Download the magazine app for your iPhone and iPad from the iTunes Store.

Bocconcini di Mozzarella Salad with Figs


Hand-crafted fresh mozzarella and figs - the little pleasures.

4 Servings

1 lbs Bocconcini di Mozzarella, or 8 -1.5”d fresh mozzarella balls
8 large Turkish figs
micro greens
fresh basil
extra virgin olive oil
cream of balsamic

The salad can be served in a long plate to share or in individual plates.

Cut the Bocconcini di Mozzarella and the figs in quarters. Arrange them in a plate.

Add some of the microgreens and fresh basil. Drizzle some olive oil and finish it with drops of “Cream of Balsamic”.

MAZA Cooking Journals is a monthly cooking journal. Download the magazine app for your iPhone and iPad from the iTunes Store.

(Source: mazamag.com)

0 notes

A classic pumpkin creamy soup with spicy coconut finish.
MAZA Cooking Journals is a monthly cooking magazine. Download our app for your iPhone and iPad from the iTunes Store.

A classic pumpkin creamy soup with spicy coconut finish.

MAZA Cooking Journals is a monthly cooking magazine. Download our app for your iPhone and iPad from the iTunes Store.

1 note

The perfect grilled vegetable platter.
This recipe is a simple take on my obsession with grilled vegetables. The smoky taste combined with the fresh veggies brings to life my summer affection.
6 servings
6 brussel sprouts, cut in half1 fennel bulb, cut to ¼” thick slices6 cauliflower florets1 red bell pepper6 small carrots10 cipollini onions, trimmed and peeled2 green zucchini10 baby yellow squash1 small size Italian eggplant3 plum tomatoes4 tablespoons olive oil1 tablespoon salt1 teaspoon freshly ground black pepper
Put the cipollini onions to boiling water. Remove them after 30 sec. Place them in a plate. Once the onions are cool enough to handle easily remove outside peel.
Trim top of eggplant and cut lengthwise into 1/2” slices.
Put all vegetables in a large plastic zip bag, add already mixed olive oil with salt and black paper and turn to coat well. Marinate for 15 min at room temperature.
Heat the grill.
Place the vegetables flat, leaving 1” distance between them and then grill them for 7-10 min each side.
When done, transfer the peppers and tomatoes to a pot, leaving the lid on until they are cool enough to peel the skin off.
Arrange the veggies on a platter and just before serving, pour some aged balsamic vinegar mixed with fresh basil & parsley.
Download MAZA Cooking Journals app for your iPhone and iPad from the iTunes Store.

The perfect grilled vegetable platter.

This recipe is a simple take on my obsession with grilled vegetables. The smoky taste combined with the fresh veggies brings to life my summer affection.

6 servings

6 brussel sprouts, cut in half
1 fennel bulb, cut to ¼” thick slices
6 cauliflower florets
1 red bell pepper
6 small carrots
10 cipollini onions, trimmed and peeled
2 green zucchini
10 baby yellow squash
1 small size Italian eggplant
3 plum tomatoes
4 tablespoons olive oil
1 tablespoon salt
1 teaspoon freshly ground black pepper

Put the cipollini onions to boiling water. Remove them after 30 sec. Place them in a plate. Once the onions are cool enough to handle easily remove outside peel.

Trim top of eggplant and cut lengthwise into 1/2” slices.

Put all vegetables in a large plastic zip bag, add already mixed olive oil with salt and black paper and turn to coat well. Marinate for 15 min at room temperature.

Heat the grill.

Place the vegetables flat, leaving 1” distance between them and then grill them for 7-10 min each side.

When done, transfer the peppers and tomatoes to a pot, leaving the lid on until they are cool enough to peel the skin off.

Arrange the veggies on a platter and just before serving, pour some aged balsamic vinegar mixed with fresh basil & parsley.

Download MAZA Cooking Journals app for your iPhone and iPad from the iTunes Store.

0 notes

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 GNOCCHI4 big golden Yukon Potatoes, about 1 ¼ lbs2 large egg yolks, whisked with pinch of salt1 cup flour½ cup freshly pureed green peas
FOR SLOW –ROASTED TOMATOES1 lbs vine-ripened tomatoes1 tablespoon olive oilSalt and freshly ground black pepper1 teaspoon of sugar
FOR PARMESAN CREAM1 cup Parmesan cheese1 cup heavy cream¼ thick pancetta slice, cut to small pieces½ mixed mushrooms, cut to small pieces1 shallot, diced½ cup peasPreheat the oven to 350F.
Boil the peas in a lightly salted walter until soft.In an immersion blender blend half a cup peas until creamy, occasionally adding some water. Cut the tomatoes in half and toss them with the olive oil, salt, freshly ground black pepper and the sugar. Place the in a baking sheet, cut side up and bake them until softened. If you have plenty of time roast the tomatoes on 150F for 3-4 hours, if not bake them simultaneously with the potatoes.
Find the rest of the recipe at the August issue of MAZA Cooking Journals available on the iTunes store.

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 pinch of salt
1 cup flour
½ cup freshly pureed green peas

FOR SLOW –ROASTED TOMATOES
1 lbs vine-ripened tomatoes
1 tablespoon olive oil
Salt and freshly ground black pepper
1 teaspoon of sugar

FOR PARMESAN CREAM
1 cup Parmesan cheese
1 cup heavy cream
¼ thick pancetta slice, cut to small pieces
½ mixed mushrooms, cut to small pieces
1 shallot, diced
½ cup peas
Preheat the oven to 350F.

Boil the peas in a lightly salted walter until soft.
In an immersion blender blend half a cup peas until creamy, occasionally adding some water. Cut the tomatoes in half and toss them with the olive oil, salt, freshly ground black pepper and the sugar. Place the in a baking sheet, cut side up and bake them until softened. If you have plenty of time roast the tomatoes on 150F for 3-4 hours, if not bake them simultaneously with the potatoes.

Find the rest of the recipe at the August issue of MAZA Cooking Journals available on the iTunes store.

0 notes

August issue of MAZA Cooking Journals is out on the iTunes store!
Highlights:
An interview with Ed McFarland, chef and owner of Ed’s Lobster Bar.
How to cook Pea Gnocchi with Parmesan Cream
6 Playful Summer Tomato Recipes

August issue of MAZA Cooking Journals is out on the iTunes store!

Highlights:

  • An interview with Ed McFarland, chef and owner of Ed’s Lobster Bar.
  • How to cook Pea Gnocchi with Parmesan Cream
  • 6 Playful Summer Tomato Recipes

0 notes