TGIF (and thank goodness it’s Garrett… Best Friday treat ever!)
TGIF (and thank goodness it’s Garrett… Best Friday treat ever!)
All the Blue Apron meals this week were home runs. Tonight we had kumquat-lime glazed tilapia with brussel sprout almond freekah. Kumquats and freekah are both so good and so underused!
Center cut porkchops with caramelized onions, escarole, and blue cheese grits. #datenight with Slip— a fancy blue apron meal that made me feel like a chef and a great bottle of wine!
Seared chicken potstickers with baby tatsoi. Yum. Another Blue Apron success!
This recipe looks SO yummy, I wish I had all the ingredients so I could wake up first thing and bake it. Sunday project?
Daydreaming of Italy today… Amazing cliffside views in Amalfi with a side of fresh seafood… Light and crisp pizza, made right in the heart of Capri… The green rolling hills of Tuscany as a backdrop to the most delicious breakfasts… And light soufflé wrapped in prosciutto as antipasto in a small hill town… Ready for spring and dreaming of another trip to Italy!
Happy Valentines Day!
Honestly, all I can think about on a snowy day like today is melted cheese. A few weeks ago we had our second annual Ali and Slip joint birthday party cheese tasting extravaganza. If you are a self-proclaimed cheese nerd like me, and you live in Philadelphia, this is a must-do experience.
The original 9th street DiBruno Bros. opens up their tiny and charming shop from 7-9pm for you and 10-15 of your closest friends. You all bring your own beer or wine. Throughout the evening you set aside all the goodies you want to take home (at 10% off). And 2-3 cheese mongers create insane tasting plates amidst your own requests to try that due latte, truffled burrata or jamon iberico you’ve been craving. The catchphrase of the night? “We’re going to be taking you on a tour of the world… through meat and cheese.”
Mole salami (a personal fav) with dulce de leche and a cocoa pecan. A little amuse bouche to start the evening.
Cheese, meat, and fruit. Yummy prosciutto, soft mild cheese with blackberry jam (one of the things we purchased), and manchego with membrillo (quince paste, a favorite from my time spent in Spain).
The stinky plate: delightfully stinky cheese with pate and tiny toasts, mustard, and little cornichons.
This. This plate was it for me. The cubes on the right are truffled mortadella. I’m not gonna lie, I grew up eating bologna and liking it, and mortadella is really fancy Italian bologna. Add truffle. BOOM. In addition to all the other meats on the plate (which, frankly, I can’t remember each one), paired with the mustards, including a black truffle mustard… this plate was it for me.
Until we had this, which was frankly a tiny spoonful of heaven. Sheeps milk ricotta, topped with bourbon barrel aged maple syrup. We bought the ricotta, and savored it for several days on toast topped with blackberry jam, or just by the spoonful. It was the lightest most perfect ricotta I’ve ever had.
Hand-pulled mozzarella drizzled with our 2 favorite olive oils and black lava sea salt. Blurry photo but very clearly memorable taste, pulled the perfect amount, salty (but not too salty) with really grassy olive oil. I would consider trudging into the snow for this.
DiBruno’s version of sushi: a very dry beef filled with blue cheese. “Wasabi” and “ginger” made from meat and mustard, the “soy sauce” was balsamic. It was honestly the only thing I didn’t love that night, just because the blue cheese was a little too intense for me. But a really neat idea.
And the platter everyone was waiting on, our dessert tray. Delice de Bourgogne cheese alongside duck prosciutto wrapped around amarena cherries. Delice is the creamiest cheese, with a higher fat content than butter. This cheese is another guilty pleasure of mine, reserved for special occasions. This night certainly was one!
There is definitely a reason a group of our friends asked us to plan the same birthday party a year later… this type of night is the one you savor and then spend a year salivating over. Luckily some of these items enter our kitchen regularly, and after a night with the cheese mongers our cheese brains are on… and thinking of new dishes for our happy hours at home!
This weeks first Blue Apron meal: Vietnamese bun cha with rice noodles and Asian herb salad. Delicious and easy— we are loving this! Find this weeks recipes on www.blueapron.com.
We recently were lucky enough to be gifted a free week of Blue Apron Meals (www.blueapron.com) from Carly and Matt. Blue Apron is a meal service that delivers the ingredients for 3 meals with 2 servings each. The ingredients are all measured out and accompanied by easy recipes for you to cook and plate up dinner for 2 in about 35 minutes. The 3 meals we made this past week were:
Chicken Pad Thai with Tatsoi
Pan-roasted Bratwurst with Sweet and Sour Red Cabbage and Crispy Potatoes
Grilled Salmon Caesar Salad
Here’s the rundown… overall I’d say Blue Apron was a success. Last week was free, but usually it costs $60/week. You can choose either vegetarian or meat and fish, and we decided it was more worth it for meat and fish. You can also skip weeks if you want, so for this week because we weren’t psyched about the recipes we decided to take a pass (but excited for next week, they look great!)
All 3 of the meals that we made last week were delicious. My favorite was the pad thai and Slip’s was the salmon. Each was a really nice piece of meat and fish and overall quality ingredients. Except for the bratwurst, each meal made enough for a small portion of leftovers if you wanted (although they state a serving size of 2). I think the only beef we had with Blue Apron was the packaging. The box arrives between 8am-8pm so it is packed with the ability to sit out for up to 12 hours. That means lots of ice packs and other insulation. Also, because the ingredients are measured out they come in small packages, i.e. a tiny bag of 3 sprigs of parsley or a tiny bottle of 2 teaspoons of soy sauce. I wouldn’t call myself the “greenest” person, but this did feel kind of wasteful to me (although you are theoretically not wasting any food). Also, if you like spicier foods then plan on adding a little extra seasoning— we both added sriracha to our bowls of pad thai and I kicked up the Caesar dressing with some Old Bay.
Overall we’re excited to give Blue Apron another try and eat some more delicious food! Give it a try if you’re looking for an easy way to incorporate some home cooked meals into your busy week.