food

The Voyage’s Beef Wellington

Hello Readers and Happy Tuesday,

Last week for the Game of Thrones premier, we wanted to eat something special. Rather quickly, my brain went to European cuisine, and from there it only took about 30 seconds for me to blurt out beef wellington!

It had been years since I made a beef wellington and knew right away I would have to do some heavy substituting. The traditional recipe calls for both a goose liver pate and a mushroom duxelle. The pate and duxelle act as a barrier between the meat and puff pastry ensuring amazing flavor, juicy beef and cooked puff pastry.


Since we are ballin on a budget here at Mayari’s Voyage, and knowing that a barrier was still needed, yet unwilling to search for goose liver or spend a mini fortune, I raided my pantry and decided to use beans, butter, and rosemary.

Season beef with salt, olive oil, pepper and dried rosemary. Bake at 392-395 degrees F for15 min Remove and set in fridge to cool for at least 20 min.

I blended white beans, black beans, minced garlic and dried rosemary along with 1 stick of salted butter in the food processor. Spread this over the thawed puff pastry and enveloped the less than halfway cooked tenderloin. Read the image captions for further directions.

Spread bean mixture over thawed pastry dough, be careful to not tear dough.
Wrap your half cooked and chilled tenderloin in the pastry dough. Make sure that there are no gaps( I did not check and some of my liquid spilled out). Brush with egg wash. Bake for about 20 min at 395F
As you can see I did not seal my pastry well and there are some open leaky spots. But overall it was a hit!

The official recipe will be posted to the from my notebook page in a few days. Until then readers, thank you much for reading, Cheers!

Chef Mayari

travel, Voyage

Midtown, Manhattan NY

Ahh New York…

Hello Readers and Happy Monday,

This past weekend I had the amazing experience of going to the unofficial (yet definitely official) capitol of the world, New York. In an amazing city full of people and I mean full (about 62.8 million visitors a year, just visitors!) it is easy to feel compelled with its majesty and yet find something that makes you feel right at home.

Today I would like to focus on sharing photos with you from my trip to MoMA the Museum of Modern Art, here is the link to their website https://www.moma.org/ and if you are planning a trip to NY make sure you go on free Fridays from 4 to 8 pm!


For more pictures and videos check out my Instagram and Facebook pages!

Thanks for reading and until next time, Cheers!

food, private chef

Creamy Tomato Basil soup

Hello Readers,

Rainy, cold Monday we are having in Massachusetts today, so I thought today would be a great day to share my creamy tomato basil soup recipe! This dish was made for a private chef client whom I made a 3 course meal for their anniversary. This soup was the first course but , can easily be made into a main course especially if served with a yummy grilled cheese.


Creamy tomato basil soup perfect with a grilled cheese!

To make this soup you will need:

  • 24 oz crushed tomato
  • 14 fresh basil leaves
  • 16 oz of heavy cream( cashew or coconut milk are great alternatives)
  • 3 celery stalks
  • 1 large carrot
  • half of a yellow onion
  • half a stick of salted butter
  • salt and pepper to taste.
  • 2 Large soup pots
  • 2 dried bay leaves
  • blender
  1. Rough chop all vegetables
  2. In a large soup pot, melt butter and sauté onions
  3. Next add chopped carrot and celery, cover pot and sweat for about 5 mins.
  4. Add in crushed tomato, and bay leaves. Season with salt and pepper simmer for 20 mins
  5. Remove bay leaves and save for later
  6. Pour soup into blender add a 1/4 cup of heavy cream and chopped basil leaves (or alternative)
  7. Note you may need to do this in multiple steps so have a second soup pot ready to pour blended soup into.
  8. Repeat step 6 until all of your soup is blended.
  9. Return soup to burner, add in used bay leaves and cook on low for another 10 mins. Taste and season accordingly
  10. Serve hot! Can be stored up to 4 days in refrigerator.

Thanks for reading and until next time, Cheers!

clients, food, meal prep

Kibbeh

Hello Readers and Happy Monday,

Today I would like to talk about a traditional middle eastern “croquette” called Kibbeh. It is a hearty dish packed with flavor, and pretty healthy not too mention very satisfying. This was made for a client who wanted to try something out of their comfort zone, nutrient dense and healthy!

Kibbeh is made with bulgur a common wheat variant used in countries like Pakistan, Armenia, India, Cyprus and more along the middle east and Mediterranean basin. The bulgur is soaked in water than combined with onions and warm spices such as cinnamon, cumin, clove, nutmeg and salt and pepper; finally choice of ground meat that is blended into a paste in a food processor. All the ingredients are mixed together formed into mini footballs and baked for 20 mins. Served with cherry tomato, arugula and tzatziki sauce.

If you know anyone who wants their meal prep to include international dishes that may be a little different I would Love to chat with them!

Thanks for reading and until next time, Cheers!

Voyage

Spring is Here

Hello Readers and happy Tuesday,

This week I would like to highlight the two farmer’s markets in the Massachusetts metro west area for locals to shop at this season. Most markets are not open until the summer but these two are ready for you now! Eating locally will help to improve the local economy, and provide you with more nutrient dense produce!

Here are the two markets for you to check out!

http://www.ashlandfarmersmarket.org/

http://www.russellsgardencenter.com/html/findUs.html

Thanks for reading!

private chef

Beef Bourguignon

Hello Readers,

Today I am sharing with you an image from a recent private chef client I had. I love creating special moments in people’s homes during occasions like anniversaries, baby showers, brunches and many more!

The entre for this client was beef bourguignon ( or beef burgundy). This dish is warm, tender and very hearty. Ingredients include white mushroom, carrot, onion, celery, fingerling potato, red wine, and a bottom round roast of certified angus beef.

Beef Bourguignon

For more information on hiring me as a private chef click here.

Thank you for reading and until next time, Cheers!