Blue Apron ~ Fresh Fettuccine

Tonight I made Fresh Fettuccine with Beet, Goat Cheese and Poppy Seeds.  In northern Italy, ravioli are often filled with beets and served in a poppy seed sauce.  This dish was a variation of this Italian classic.  The poppy seeds gave the dish a nice crunch, and the accompanying goat cheese helped to make a nice creamy sauce.  This dish is a definite winner.

Made:  January 26, 2017

5 Stars

Blue Apron ~ Seared Chicken and Mashed Potatoes

Okay, so I substituted quinoa for the mashed potatoes.  The seared chicken, however, was delicious.  I think the secret was before I floured the chicken thighs, I seasoned them with Pinot Salt.  The chicken was very tasty and was accompanied with kale, cremini mushrooms and verjus.  Hubby really enjoyed this dish.

Made:  January 24, 2017

4 Stars

Blue Apron ~ Indonesian-Spiced Salmon

I was really looking forward to this Indonesian-Spiced Salmon with Freekeh and Marinated Radishes.  Unfortunately, I was disappointed.  The dish was made with Tamarand, Turmeric and Coconut milk.  The combination sounds like it should have been tasty.  Unfortunately, it was rather bland.  The marinated radishes and red onion salad, however, was an interesting combination.

Made: January 21, 2017

2 Stars

Blue Apron ~ Chicken Paillard

This dish was made using the French technique of pounding, called "paillard" the chicken into a thin piece for quick cooking.  The chicken was served a potato and fennel combination with a touch of lemon.  Before serving, the chicken was topped with an olive, garlic and butter sauce.  The meal was good, but not one of my favorites.  

Made: January  18, 2017

3 Stars

Blue Apron ~ Lemon-Caper Catfish with Spiced Lentils and Collard Greens

Tonight's catfish was coated in rice flour then pan-grilled in a caper and lemon sauce.  This was served on top a black-lentil, collard green and onion mixture.  The collard greens and onions had been sautéed with ras el hanout, a Moroccan spice mix.  The result was a very tasty dish.

Made: Jan. 16, 2017

5 Stars

Blue Apron ~ Bucatini Pasta Bolognese

This dish of Bucatini Pasta Bolognese was made with a twist and a secret ingredient ~ brussels sprouts!  The brussels sprouts were thinly sliced then added to the pasta and sauce just a few minutes before serving.  That made for an interesting texture.  The dish was topped off with  grated parmesan cheese.  I would definitely make this again.

Made:  January 14, 2017

4 stars

Blue Apron ~ Fresh Linguine Pasta

I was alone tonight, but hadn't yet made my third meal this week.  The final meal was Fresh Linguine Pasta with Roasted Fennel and Garlic Breadcrumbs.  It didn't look that exciting,  I was proven wrong.

The fennel was roasted while the pasta cooked.  The breadcrumbs were toasted with a bit of butter and garlic, then a light sauce of lemon zest was made.  The pasta was added to the sauce (not the other way around) to coat the pasta.

This was then topped with a ricotta-lemon mixture, Castelvetrano olives and the breadcrumbs.  The combination was delicious.

4 Stars

Made:  January 4, 2017

Blue Apron ~ Sesame Chicken

I loved this Sesame Chicken with Bok Choy and Jasmine Rice.  The dish was very easy to make and was very tasty.  The dish used both sesame oil and toasted black and white sesame seeds.  The bok choy was wilted, then added to the seared chicken, along with the soy grace, rice vinegar and sesame oil.  The jasmine rice was then topped with the chicken.  My only complaint is there wasn't enough!

Made: January 1, 2017

5 Stars