make it

Rosemary Biscuits

Hello Readers, and Happy Monday!

How is quarantine treating you? Looking for new recipes to try? Here is one I made this weekend, this is a classic biscuit with dried rosemary that I had found in the depths of my spice cabinet. Check out the recipe below!

Rosemary buttery biscuits

Ingredients

  • 2 cups of all purpose flour
  • 1 tbsp dried rosemary
  • 1 tsp of baking powder
  • 1 tsp of sugar
  • 1 stick of salted butter cut into cubes
  • 3/4 cup whole milk
  • sheet/baking pan
  • parchment paper
  • circle cookie cutter
  • OPTIONAL egg wash: 1 egg and 2 or 4 tbsp of milk/water. Beat with a fork.

Method of Preparation

  1. Preheat oven to 375 degrees F. Combine all dry ingredients into a bowl with a whisk.
  2. Cube stick of butter and crumble into flour mixture until well combined.
  3. Pour in milk and gently kneed with hands until just combined.
  4. Roll out onto floured surface and roll with rolling pin until about1 to 2 inches thick.
  5. Cut with circle cookie cutter and bake for 9 to 12 min.

If you try this at home, let me know how they came out either below in the comments or on Instgram, Twitter, FB or Pinterest at Mayari’s Voyage!

Until next time!

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