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Category: Reviews

  • Morning Orgasm Cocktail: Cookbook Review Balaboosta

    Morning Orgasm Cocktail: Cookbook Review Balaboosta

    Zoe’s Take:
    8/10

    This was a really good drink (and I don’t drink bubbly stuff). Obviously, I would never choose this as a drink, because bubbles hurt my nose. But the taste was very good. Pomegranate juice, sugar, rose water and champagne? Those are the ingredients for a very tasty drink. AND, if you can’t or don’t like alcohol, you could always substitute with seltzer or something to make a non-alcoholic version that would still taste amazing!

    Eric’s Take:
    7/10

    Reading the recipe for this drink I was really excited. It seemed like an expertly crafted beverage. The pomegranate juice is deliciously tart. The rose water adds a subtle floral taste that is unmistakable. It rounds out the pomegranate, and with the sugar cube, the sweetness completes the picture. The sugar also acts as a disruptor causing the champagne to continue to bubble. However, the campaign overpowered the drink and I found it lacking that wow-factor I was hoping for. I’m not sure if it would have tasted better with a different brand or not. The rose was also a bit too subtle. It was there, but hard to find. I think that I may play around with the amounts for this in the future, because it has potential to reach a 10! I also may replace the champagne with soda water, lemon juice and vodka. That combination would likely work just as well.

  • “Final” Blue Apron Review Series – Smoky Chicken & Brown Butter-Orange Sauce

    “Final” Blue Apron Review Series – Smoky Chicken & Brown Butter-Orange Sauce

    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’s, and the final, recipe we tried from Blue Apron was the Smoky Chicken & Brown Butter-Orange Sauce with Sautéed Cabbage & Mashed Potatoes.

    Quality of Ingredients: All of the ingredients for this recipe were very good. The produce was fresh and in good condition. The honey and butter were of great quality individually packaged in the correct amounts. The portions also seemed very appropriate.

    Ease of Instructions: The instructions for this recipe were the most complicated yet. With multiple steps and times occurring simultaneously, things did get confusing. I ended up keeping the chicken in a little too long, but thankfully it wasn’t overdone.

    Taste: The flavor of this recipe was excellent. I really enjoyed the spice blend with the sauce on the chicken. There was a great depth of flavor with the spice, fat and acid of the sauce with the brightness and sweet flavor of the orange. The potatoes and cabbage were simple but also paired well with the sauce and chicken.

    Overall: Blue Apron overall provided great recipes with good quality ingredients. The recipes were sometimes confusing, but reading them through once or twice before beginning helped with that. The service was prompt with email alerts and an app to help you order and track your meals. I found this convenient. All orders ship at the beginning of the month, so you can’t simply order a meal at any point, which wasn’t a problem for me. However, due to inclement weather the first delivery was delayed a day. This just meant I needed to plan around it. The flavor of all the recipes were excellent. The attention to detail with the combination of ingredients is really amazing. Especially when there are so few ingredients in each one. I love the cards they give for each recipe as well. I’ll definitely hold on to these and make them again. Overall I’d give Blue Apron a 4.5/5. It’s a great service!

  • Blue Apron Review Series – Greek-Style Feta Burgers

    Blue Apron Review Series – Greek-Style Feta Burgers

    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 is the Greek-Style Feta Burgers with Tzatziki & Lemon-Oregano Potatoes.

    Quality of Ingredients: The ingredients for this kit had a couple problems. To start the potatoes went bad pretty quickly. I wasn’t able to make this meal until about week after it was delivered. I’ve had potatoes in my refrigerator for a month and still be fresh, so it suprised me that these turned. The second problem is that the liquid in the feta cheese somehow leaked out. I replaced the potatoes, but the cheese and everything else was fine. Overall the meat was good quality and the buns were nice and soft, so I rated this as good.

    Ease of Instructions: There were a number of steps to this recipe, despite being relatively simple. All of the instructions were clear and concise.

    Taste: I really liked the flavor of these burgers. The cheese had a nice saltiness, and the tang of the tzatziki complimented it well. My only complaint is that the amount of lemon juice called for in the recipe left the potatoes with too much acidity. Luckily there was plenty of tzatziki left over which balanced it out well.

  • 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.

  • 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.

  • #3: New Brunswick Slider

    #3: New Brunswick Slider

    Zoe’s Take:

    9.5/10

    This was a really good slider that I was not actually expecting. The idea of using a ‘pot roast’ as slider meat seemed a little off to me at first. I’m so happy that I was wrong. Everything about these sliders was just SO GOOD. So why didn’t I give it a 10/10? Two reasons. The first reason is that it takes at least 5 hours to make between slow cooking the roast and making the sauce. The second reason is that I felt it needed something. Since I’m really into spicy and hot, I decided to switch out the pickled vegetables on top for my homemade candied jalapeno peppers. For me, that REALLY helped step the slider up to perfection. I definitely recommend you make this slider ASAP.

    Eric’s Take:

    9.5/10

    This is my favorite recipe out of the cookbook so far! I’m kicking myself for not trying this at Epcot. The recipe for the pot roast is relatively basic. I decided to use my crockpot instead of a dutch oven. The sauce was really good too, I love Chinese mustard….which is basically Dijon mustard and horseradish. The lightly pickled vegetables added a great crunch to the sandwich. This recipe lost points on complexity. Similar to Zoe I felt it was a bit long to make the pot roast. Especially when considering the final product. For example, some roast beef would have been just as good and taken far less time. Overall great recipe!

  • National Baklava Day

    National Baklava Day

    Happy National Baklava Day! This dessert is a delicious mix of layered phyllo dough, nuts and honey. It’s common in many cultures throughout Western Europe and the Middle East along the Mediterranean. Each culture has their own version. Some use walnuts, while others use pistachios. Some will sweeten with only honey, while some use a simple syrup. Each variation is wonderful and simply scrumptious.

    One More Bite visited several places in Worcester, MA to find what we considered the best of the best in the city. We came to a strong conclusion. Lee’s Bakery, located at 98 Hamilton St. was our winner. Making Syrian and Lebanese food and pastries this bakery has a great variety of classic dishes. The food is made in-sight and it’s obvious it’s lovingly done. We only got baklava this time, but we’ll be back for more! Eric is looking for a spinach pie.

    Lee’s baklava is somewhat non-traditional, but clearly has it’s own history. The layers are wrapped around a walnut and honey mixture, rather than simply layered. This gave the pieces much more stability than other versions. The dough and nuts had an amazing texture. They were soft, yet just dense enough to give a substantial bite.

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    What’s the best baklava you’ve had? Tell us below!

  • #1: Squash Ravioli with Brown Butter, Caramelized Onions, Toasted Pumpkin Seeds Review

    #1: Squash Ravioli with Brown Butter, Caramelized Onions, Toasted Pumpkin Seeds Review

    Zoe’s Take:

    8/10

    I really liked this ravioli. First off, I didn’t have to make pasta dough. The use of egg roll wrappers makes this recipe a lot easier for people who don’t necessarily  know how to or have time to make pasta. The manchego cheese is what made the ravioli for me though. Butternut squash is good and all, but I love manchego cheese and it really helped the butternut squash become a fuller more nutty flavor. However, the real star of the show was the caramelized onions. Without them, the dish wouldn’t be as good in my opinion. I do think I would prefer that the ravioli be in pasta instead of egg roll wrappers however.

    Eric’s Take

    7.5/10

    This was a great start to this cookbook review. This dish is very substantial. You only need a few ravioli to fill you up. The caramelized onion adds complexity to the otherwise fairly plain ravioli. The pumpkin seeds are more than just a garnish as they add texture to the dish. My only problem with the flavor of this recipe was that it was laking something to cut through the fattiness of all the butter. Brown butter is amazing, but on top of the buttery caramelized onions and ravioli filling, it was a lot. Some additional acidity may have been nice. I took liked the ease of the egg roll wrapper as a shortcut. However, if I were to make this recipe again I would probably make pasta dough. It’s relatively easy to make, and much easier to fill. The size of the ravioli in the recipe was also a problem for me. It was a good size, but very difficult to cut without a very small biscuit/cookie cutter, which most people don’t have.

  • Bob’s Burgers Burger Book Final Review

    Bob’s Burgers Burger Book Final Review

    Texas Chainsaw Massa-curd Burger

    A habanero stuffed patty slathered in melty cheese curds and homemade ginger-ketchup.

    Be careful! This burger is hot!

    Zoe’s Take:

    9/10

    I really liked this burger, but I also really like hot peppers. If you don’t love hotness, you probably won’t love this one as much as I did. There are 4 (yes you read that right) habaneros peppers diced up in the patty. Paired with the melty cheese curds, and the sweetness of the homemade ketchup, I think it was a pretty perfect burger. I give it a 9 because I think it’s probably too hot for a lot of people.

    Eric’s Take:

    9/10

    This burger was fantastic. Habaneros are my favorite pepper by far. Once you get past the heat they have a great and unique flavor. I was cautious about the amount of heat I was adding, and the habaneros I had were pretty big so I only used two. I also grilled burgers. This may have caused the oils from the peppers to leak out of the burger. I say this because I didn’t feel it was spicy at all, but all the flavor of the habaneros was there. The cheese curds also added a great flavor and texture, which was great. The home made ginger-ketchup was really good too. However, I halved the amount of recommended ginger and it was still a lot. I gave this burger a 9 because it was a great burger and was easy enough to make, however, the proportions of ingredients seemed to be a little off.

     

    Zoe’s Take on the Cookbook as a Whole:

    10/10

    This is one of the coolest cookbooks I’ve ever used. I love burgers so much, and this book is ONLY burgers. So if you’re like me and enjoy burgers, and interesting ones at that, I definitely recommend buying this book. I can’t promise you that all of recipes are going to be 10/10, but that’s just my opinion. For you, it could be all 10/10.

    Eric’s Take on the Cookbook as a Whole:

    9/10

    This was a super fun cookbook. Great layout, fun recipes and easy instructions. The proportions for ingredients were a little off sometimes and some ingredients were very hard to find. If you love burgers this is a MUST have. I look forward to using this book for a long time coming.

  • Bob’s Burgers Burger Book #4

    Bob’s Burgers Burger Book #4

    The Jack-O’-Lentil Burger

    We’re talking about Over-the-Top the movie–this Hamburger tastes like arm wrestling.

    Zoe’s Take

    9/10

    I absolutely loved this burger. I didn’t think I would because I’m normally not the biggest fan of lentils. But I actually adored every bit of this burger. The lentil mixture was actually amazing. The added sweetness from the honey, plus the hotness of the serrano peppers ACTUALLY worked. I love most things that have goat cheese on them, and this was no exception. The baby spinach provided a nice crunch as well, which is definitely necessary for this burger. There is an earthiness to this burger that I didn’t expect to love, but I do. The reason why I didn’t give this a 10, is because it’s also a very messy burger, because the lentils fall off when you tilt the burger, which is sad.

    Eric’s Take

    8.5/10

    This was my favorite burger yet. The creamy goat cheese and fresh spinach with the sweet and spicy lentil mixture had great texture and depth of flavor. The honey and the serrano pepper did a lot for the lentil mixture. It was certainly a messy burger, but the lentil mixture held up better than I thought it would. This burger lost a point for the complexity. For the average person the multiple steps of this burger may be daunting. Cooking lentils is no easy task if you’ve never done it before. I actually overcooked my first batch. The half a point was lost on difficulty of sourcing ingredients. The “Orange Lentils” were difficult to find. I finally managed to get Red Lentils, which are really the same thing.

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