Blue Apron ~ Hoisin and Shiitake Burgers

These Hoisin and Shiitake burgers with Miso-Mayonnaise and Roasted Sweet Potato Wedges were the best burgers yet.  The Shiitake mushrooms were dried, but rehydrated in hot water then chopped and added to the ground beef along with the hoisin sauce, garlic and scallion whites.  The burgers were then topped with ribbons of bok choy and a savory-sweet condiment made with mayo and a miso paste.  

The roasted sweet potatoes were the perfect accompaniment (and I am not a sweet potato fan).

Absolutely fabulous.

5 BIG Stars

Blue Apron ~ Provincal Chicken and Potato Stew

Tonight's dinner could have used a difference balance of chicken vs. potato.  The stew, which was influenced by southern France, was tasty as it combined the classic Herbes de Province with chicken, chard, tomato and potato.  There was far more potato to chicken, however, so Larry couldn't eat all that much.

I didn't make the Ailoi and garlic toast, but instead supplemented the meal with a Caesar Salad.

3 Stars.

Blue Apron ~ Sumac-Spiced Salmon and Labneh

It has been a few weeks since I have had a chance to cook.  Tonight I made Sumac-Spiced Salmon and Labneh with a Freekeh, Kale and Almond Salad.  The salmon was spiced with a turmeric and sumac blend, which was really delicious.  The salmon was placed atop the salad, which was made of fresh, kale, roasted almonds and Medjool Dates.  The dates really made the salad.  Overall this was a delicious meal.

5 Stars.

Blue Apron ~ Alsatian Spiced Chicken

I made Alsatian Spiced Chicken with Glazed Red Cabbage.  The recipe called for Smashed Potatoes, but I substituted the potatoes with rice.

I learned that Alsace is a region of France which borders Germany and has its own unique cuisine, that combines classic French and German influences.  The chicken breasts were rubbed with Alsatian spices ~ a combination of pepper, cloves, nutmeg and ginger.  I didn't find that this spice blend to be really fabulous, but the chicken was good.

I made the rice in the same manner as I would have made the potatoes ~ with the addition of creme fraiche.  It was actually very delicious.

The best part of this recipe was the glazed red cabbage.  It was very, very easy to prepare (simply cook the cabbage in a little water until the water boils off, then add vinegar and sugar), and the payoff was fabulous!

3 Stars

Blue Apron ~ Pretzel Burgers with Hoppy Cheddar Sauce and Roasted Sweet Potato Rounds

The pretzel rolls were a delicious addition to the basic American hamburger.  I would love to be able to find these buns in my local grocery store.  This meal was a twist on the cheeseburger because the cheese wasn't melted onto the burger.  Instead, a cheese sauce was prepared that were infused with fresh hops flowers.  I found the sauce to be a bit bland.

I was pleasantly surprised, however, with the roasted sweet potato rounds.  The sweet potatoes were roasted with a drizzle of olive oil, then tossed with fresh thyme.  That was delicious!

3 Stars

Blue Apron ~ Catfish Meuniere

Tonight I made Catfish Meunière with Ras El Hanout Collard Greens and Lentils.  Fish served à la meunière is a classic French preparation and is often seen in Louisiana's cuisine, so I was familiar with this style of cooking.  The fish fillets were dredged in rice flour and served in a browned butter sauce, with lemons and capers.  The fish was served atop a bed of beluga lentils with sautéed collard greens.  The collard greens were sautéed with ras el hanout coated onion.  The end result was a very hardy and delicious meal.

4 Stars

Blue Apron ~ Trinidadian Chicken Curry

Tonight's dish was influenced by the Caribbean island of Trinidad, combining Indian curry with coconut and lime.  I "marinated" the chicken in the curry seasoning before making the grits in coconut water, mixed with lime zest.  The curry wasn't especially spicy, but made a nice contract with the sweet, creamy grits.  The grits were topped with wilted collard greens, curry chicken and toasted coconut flakes.  Interesting flavors.

3 Stars