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

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!

clients, food, meal prep, private chef

Chicken Piccata

Recently I have had many orders of the classic chicken piccata. This dish is lemony and bright, perfect for bringing to a party or for dinner. It is pretty fast and can be done in about an hour. I decided to share the recipe with you!


Here is a finished chicken piccata for a recent meal prep customer.

MEP

  • Chicken breast
  • Flour
  • Salt/pepper
  • Lemons
  • White wine
  • Capers
  • Parsley
  • Olive oil
  • Butter
  • Chicken stock

MOP

  1. Zest and cut lemons.
  2. Slice chicken breast into thin pieces or save some time and buy already sliced chicken cutlets.
  3. Season chicken with salt and pepper both sides
  4. Pour 1 cup of flour into a bowl and season flour with salt and pepper
  5. In a sauté pan pour about 1 tbsp on olive oil and a half tbsp (1/2tbsp) of butter. Turn heat to medium high.
  6. Take the sliced chicken breast and coat both sides in flour.
  7. Once the butter is melted and the oil butter mixture is hot (about 2 to 3 min) place chicken in the pan and cook for 4 mins on each side flipping only once.
  8. Repeat this step until all the chicken is cooked adding more olive oil and butter between cooking raw chicken.
  9. Once completed cooking the chicken, add about 2 to 4tbsp of flour to the hot pan and make a roux. Make sure the flour soaks up all the oil and butter from the pan.
  10. Using a whisk, slowly add in 1 ½ cups of chicken stock.
  11. Let cook for about 2 mins
  12. Next add in 1 cup of white wine and the juice of 2 lemons.
  13. Whisk thoroughly
  14. Cook for about 3 mins
  15. Add in capers and a handful of chopped parsley and cook for another 2 mins.
  16. Finally, pour sauce over chicken and garnish with parsley and lemon zest.
  17. Serve hot. With your choice of rice, pasta, or even potato.
food, make it, sweets

From a cake to a cookie

Happy Holidays Readers!

It’s Christmas Eve, and if you are like me, you may have committed yourself to making treats for people for the fast approaching festive season and probably do not have time to get to the store and buy ingredients. No problem I’ve got you covered. You know that box of cake mix by either good ol’ Betty crocker or sir Duncan that is sitting in your pantry? Well guess what you can make cookies out of that! Amazing right!

To turn this box into fresh yummy cookies all you need to do is disregard those instructions on the back and use these.

  • 2 eggs
  • 1/2 cup of oil

ANNND blend until the batter is thick and moldable usually about 3 mins on medium speed if you are using a hand blender. Bake at 375 for 6 to 9 min.

Here are red velvet cookies I made using the cake mix.

Good luck readers and again Merry Christmas

food, make it

Coconut dessert

This coconut dessert is made with 4 basic ingredients (and is gluten free): sugar, egg whites, vanilla and shredded coconut.  A great treat to keep guets entertained.  How do we make this dessert?coconut macaroon3991214011306335899..jpg

First, add two drops of vanilla to the egg whites. Next, beat the egg whites until soft peaks  form (or that it looks like fluff).  Slowly add in the sugar as you continue to beat the egg whites creating a meringue. The last ingredient to add to the batter is the shredded coconut. Once added in with the rest of the mixture one can either make by hand or use and ice cream to form the macarron balls. 20181105_1802121581060089330051647.jpg

Now that the macaroons are formed put them on a cookie sheet that is lined with wax paper  and bake them for20 to  25 minutes at 325 degrees farenheit. The macaroons should be soft, not too chewy, and their color should be a golden honey brown. Now they are ready to eat.

Thank you for reading!