This week we opted for the Vegetarian Options to be sent to us but I really wanted to try the Chicken Recipe for that week too so we bought the ingredients for it and made it as well! Here's the results of what we made!
Japanese Okonomiyaki with Dressed Mizuna & Garlic-Lemon Sauce! I was a bit worried about this recipe, I'm not fond of whole wheat flour and such and I was unsure about the cabbage as well. But we loved it! All of it! The two sauces really made the whole thing taste amazing. One sauce was sweeter and the other sauce was nice and garlic-y and the two played together really well! As for the cabbage I didn't really notice it so it was a great combo of veggies, and the whole wheat flour you couldn't really tell that was there because the sauces were strong enough! Also the Mizuna dressed with lemon really added a brightness that also played amazing with the sauces. I had never had mizuna before or a Japanese Okonomiyaki and I loved it all! We would make this again for sure! It was one of those things we would never have tried or made on our own but did because of Blue Apron! I really appreciate how many things I'm getting to make and try new and loving them!
Fresh Cavatelli & Sun Gold Tomatoes with Basil Seed Ricotta & Opal Basil. This one we really enjoyed the ricotta with basil seeds but the pasta was good but not our favorite and I put a bit too much red pepper flakes so it was a tad too hot for my tastes and for some reason I don't really care for those little cherry tomatoes. I think it might be the skins on them are a bit too, what's the right word to describe maybe tough or too thick. I also wish I had added a bit less of the basil. I do like basil but if it's too strong it's not my favorite. I could see lots of people really liking this, it's just not my preference is all. Again really loved the ricotta with the basil seeds that was a really nice touch! I could see stuffing some little tomatoes with that mixture for a little snack or appetizer!
Rose Romaine & Painted Oak Lettuce Salad with Plums, Cucumber & Toasted Brie Baguettes! This was a real winner! We will make this again for sure! One note the instructions say to peel the cucumber and I say DON'T! I kept the peel on for the nutritional benefits and it was still amazing! The new delectable treat I got to try for the first time was BRIE!!! Oh my goodness I've been missing out! LOL I also loved making the vinaigrette it was fun and I loved the flavor of it too. It was sweeter using the sherry vinegar and honey as well as the shallots being sweeter, it was a nice tangy-sweet dressing! It pairs so perfectly with the flavor of the Brie! The plums really made the sweetness stand out and the cucumbers went well too. We'll make this dish again. We've already bought some Brie and I plan on making baguettes from the Artisan Bread in 5 Master Dough. For the lettuce I'll just buy a baby lettuce mix, it's easy to substitute since it's simply a leafy lettuce and a romaine so any combo of those types will work. Also I'll probably up the size of the salad and lower the size of the bread and use only 1 serving of cheese next time. I do so love my salads! LOL
Chicken & Snow Pea-Radish Sauté with Candied Pistachios! This is OMG!!! We made sure we bought chicken breasts with the bone in and skin on and I'm so glad we did because it was so juicy and flavorful! It's simply seasoned with salt and pepper but oh wow it was like eating at a restaurant! You use the fond and juices from the chicken left in the pan to saute the potatoes, radishes and snow peas and it's just amazing! I've never had cooked radishes before and I have to say I liked them that way too! They mellow out and aren't spicy like they normally are raw. All the flavors worked together so well like the sweetness of the snow peas and the candied pistachios were out of this world good and went with all the flavors really well too! They were so easy to make I was so surprised and we will make them again just on their own as a special little treat!
The only difference we had to make was that I can't find fresh tarragon locally so I had to settle for adding a quarter teaspoon of dried tarragon when I added the shallots to the saute pan. It worked, but of course the fresh herbs make a huge difference. I'm now dreaming of an herb garden with tarragon as one of the new herbs I have fallen in love with that is used a lot in Blue Apron meals!
Have you any doubt that we will be making this one again?!! LOL This is one I would say you HAVE to try and make yourself even if you normally wouldn't!
And for this meal we tried out Kendall-Jackson's Vintner's Reserve Sauvingon Blanc 2012 the brightness of the lime and crispness of this wine went well with this meal as well as the nice mineral finish and it had a sweetness too! It just really worked. It reminded me of an unoaked chardonnay.