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  • Blue Apron Review Series – Hoisin Chicken Steam Buns

    Blue Apron Review Series – Hoisin Chicken Steam Buns

    This month we are reviewing the meal order service Blue Apron! Each week we’re going to review a new recipe, and in the last installment we’ll look at the service as a whole. Each week we’ll score on three key points: Quality of Ingredients, Ease of Instructions, and Taste. Each will have a five-point scale: 1-Poor, 2-Could be Better, 3-Okay, 4-Good, and 5-Excellent.

    This week are reviewing some Hoisin Chicken Steam Buns with Marinated Carrots and Miso Cabbage Slaw.

    Quality of Ingredients: The ingredients for this recipe were all very good. The produce was fresh and clean, with no blemishes. The chicken had no excess fat and was already cut, which was fantastic. I loved the “bao” buns. They were very pillowy and steamed up well without sticking.

    Ease of Instructions: There is a lot going on in this recipe. But the instructions were broken down very clear. The only problem I had was that the chicken is the second out of five steps, and although the instructions include covering to keep warm, it still ended up cooling down a bit.

    Taste: The flavor here was great. A little heat, sweetness and sourness. The carrots added a nice fresh and acidic component. The buns were great and had the perfect chew to them. The slaw was also very good, but a little one-note, even with the miso dressing. Overall very good mouth-feel and flavor.

  • Livened Up Fettuccine Alfredo

    Livened Up Fettuccine Alfredo

    I am a pastaholic. I could literally eat it every single day, for at least two meals of the day. Normally though, I wouldn’t order fettuccine Alfredo at a restaurant. Why? Because most Alfredo are made with cream and milk. Not only is that wayyyy too heavy, but I just don’t think it tastes nearly as good.

    The best Alfredo in my opinion is made with butter and cheese, no cream required! My Fettuccine Alfredo is light and yet so creamy with just a touch of acidity from the lemon, a little bite from the pepper and some extra fiber and green from the peas. During the summer, I would use fresh sweet peas from the garden, but not in the winter when going outside is like… cold. Especially with the polar vortex going on.

    Get the recipe here for something to keep you warm on these loooong cold nights.

  • Cookbook Review: Onion Soup with Glazed Shallots

    Cookbook Review: Onion Soup with Glazed Shallots

    This month, Eric and I are reviewing a very interesting and non-traditional cookbook. The Great Chefs of America Cook Kosher is a compilation of recipes from famous chefs and their famous restaurants. In order to really cover the recipes in this book, we’ll be taking a recipe from several different sections of the cookbook. We are starting with soup.

    Our recipe for this week is Onion Soup with Whole Glazed Shallots from Chefs Mark Peel and Nancy Silverton from Campanile.

    Zoe’s Take:
    6/10

    For me, the best part of this soup was by far the whole glazed shallots. I was not impressed at all by the soup itself. In my house, my 24 hour French Onion soup is law, and by my standards, the soup itself didn’t live up to it. I felt like I had to dip my toasted croutons in it in order to finish even half a bowl. The shallots on the other hand are amazing. So tender and delicious. I added them right into the soup so that it would add extra flavor.

    Eric’s Take:
    8/10

    I’m a huge fan of onion soups. I really enjoyed this recipe. It was simple to make although it had many ingredients. My favorite part was also the glazed shallots. They were so sweet and tender they could have been mistaken for apples. The soup itself was also very sweet. As there was no added sugar or sweeteners the onions provided it all. The first step of the soup is to break down the onions over 40 minutes. I had mine going for about an hour. This recipe lost 2 points because I felt it was rather plain. It could have benefited from some body, or maybe another type of onion.

  • Happy National Fondue Day!!!

    Happy National Fondue Day!!!

    Happy National Fondue Day!!! We’re celebrating with some delicious Chocolate-Nutella Fondue. We added 2 Cups of Nutella, 2 Cups of Semi-Sweet Chocolate, 1 1/2 Cup of Heavy Cream, 2 teaspoons of Vanilla and a splash of Caramel flavored vodka.

    Whether it’s Chocolate, Cheese or Boiling Meat, we hope you enjoy some fondue today! Also, this is a super easy dessert for Valentine’s Day. Let us know below if you try it out!

  • Brie, Pear and Almond Puffs

    Brie, Pear and Almond Puffs

    When I think hors d’oeuvres, I think one bite. Passed hors d’oeuvres should be easily eaten and not messy at all. At the most, you may need to wipe your fingers on a small cocktail napkin.

    These little bites are perfect for your next party. These are good when passed on a tray by a well dressed server, or placed on a lovely serving platter, center stage on your food table.

    I had a lot of fun building mine. I decided to make cute little flowers with mine ( and then made some that just looked like puffs). These could be made into a variety of shapes and forms, making them incredibly versatile for any affair.

    Get the recipe here.

  • National Tater Tot Day!

    National Tater Tot Day!

    Oh boy do we love tater tots! These delicious potato side is the star of the meal today! We made a twist on a classic poutine, substituting the fries for what else…Tots!

    We made a simple beef gravy with some bacon, then elevating it with a dash of black truffle oil. The earthly flavor combined with the salty and melty cheese curds went great with the hot and crisp tater tots.

    Tater Tot Poutine with Black Truffle Beef and Bacon Gravy

    How do you do tots!? Tell us in the comments below!

  • Blue Apron Review Series – Tandoori Style Chicken

    Blue Apron Review Series – Tandoori Style Chicken

    This month we are reviewing the meal order service Blue Apron! Each week we’re going to review a new recipe, and in the last installment we’ll look at the service as a whole. Each week we’ll score on three key points: Quality of Ingredients, Ease of Instructions, and Taste. Each will have a five-point scale: 1-Poor, 2-Could be Better, 3-Okay, 4-Good, and 5-Excellent.

    The first recipe I tried was the Tandoori-Style Roasted Chicken. Each meal comes with all of the ingredients pre-packaged. It also comes with a recipe card and nutritional information. This was nice to have, especially if you like the recipe and want to make it again.

    Recipe Card and Ingredients

    First up is Quality of Ingredients. The ingredients for this meal were fairly simple, with the more complicated flavors already combined in a tomato chutney. I only had a problem with the freshness of two pieces of produce, the Cabbage and the Poblano Pepper. They weren’t unusable, but the cabbage started to spot and half of the pepper was very soft (almost mushy). For the cabbage I just had to peel a few extra layers off. With the poblano I discarded the top, and as I had a green bell pepper on hand, I subbed in a little of that.

    The Ease of Instructions were good. Although thorough, they were complex for only having seven ingredients. Each needed to be prepared separately and cooking times varied between the Farro, Vegetables and Chicken. Overall, if you read the whole card in advance (maybe twice) there shouldn’t be any issues.

    This recipe takes home the gold on flavor. The yogurt-tomato chutney covered chicken was very flavorful, with a good combination of acid, sourness and spice. The Farro/Vegetable mixture was simple, yet had a nice complex flavor from roasting the cabbage and pepper.

  • Almond Rose Cake: Cookbook Review

    Almond Rose Cake: Cookbook Review

    Zoe’s Take:
    6.5/10

    While this cake is fluffy and buttery with that almond and rose flavor gently coming in for a lovely mild flavor, I just wouldn’t make this cake (other than this review). First, since I know how much butter went into it, I can STILL feel the butter in my pores an hour after eating one small slice. Also, despite the buttery texture and gorgeous crumb, it needs some moisture. The Soframiz cookbook says to pair it with rose petal jam. I made the jam and it definitely added what the cake needed.

    Eric’s Take:
    8/10

    This was a delicious cake. I thought it went well with the rose petal jam. On its own it was definitely lacking something. The almond past, butter and eggs make for a very dense batter that lightens up when baking. However, it wasn’t as light as I was hoping. With over two sticks of butter and six eggs this is also a very rich cake. A half-inch sliver was enough for me. This cake lost one point for complexity of instructions. It was a bit harder to follow than other recipes in the book. The last point was on flavor. Although good, I wasn’t as into it as the other recipes.

  • Kingdom Hearts’ Themed Destiny Islands Daiquiri

    Kingdom Hearts’ Themed Destiny Islands Daiquiri

    Kingdom Hearts III is FINALLY HERE!!!!! We’re celebrating by creating a drink in it’s honor!!! In the video game, the main protagonist, Sora, starts out on the tropical Destiny Islands. The Islands yield the paopu fruit, a fictitious fruit which when two people share, their destinies become intertwined. The closest thing there is to a paopu is the carambola, or star fruit. This fruit is not too strong in flavor, so unfortunately it doesn’t mix well in a drink. We added other tropical flavors into this beverage and added the star fruit as a garnish. This drink is best enjoyed while defeating the heartless.

    Make this delicious drink HERE!

  • Fluff Cakes

    Fluff Cakes

    The giant souffle pancakes that you can find in Japan… they look so good don’t they? These are a version of that. I love fluffy food, and these are the definition of fluffy.

    The pancakes themselves, are not dense, but rather very light as they are mostly meringue. While my pomegranate chocolate chip pancakes are very heavy, these ones you can keep eating forever.

    Now, mine look small because I only filled my molds 1/4 of the way. But if you fill them 1/2-3/4 of the way, they will be much bigger because they will rise in the mold ( i was being a little lazy).

    Oh, please make these. They’re so delicious.