Nibbles of Tidbits, a Food Blog

It’s official — I’ve prepared 100+ Blue Apron recipes.  My husband counted them.  After two-hundred plus total dishes, I decided it was time to try a few other meal delivery companies.  At least three to start… Plated, Hello Fresh and Chef’d.  It’s not because we don’t like Blue Apron.  We love them.  I’m now curious how others’ dishes compare.  Are they as flavorful and international?

The Plated Report — Plated’s box was huge and all was packed within a thick insulation that looked like it should be recycled in the garden.  Different than Blue Apron, but it kept all cold and fresh.

One of the BEST things about Plated is they offer Dessert.  Blue Apron currently does not.

Dessert (recipe and ingredients) costs about $8 more, over Plated’s meal plan — Most comparable to our Blue Apron Meal Plan (3 Meals for 2 People = $60), Plated offers (2 Meals for 2 People = $48 + $6 for shipping = $54).  Shipping is free with $50+ purchases.  I thus added one of Plated’s weekly Desserts to try and to qualify for free shipping.  $56 was our total for 2 Meals and 1 Dessert for 2 People from Plated.  Leon thought all looked good upon arrival (below).  I did too.

Plated’s recipes were well written and somewhat unique, like those offered by Blue Apron.  The pictured Plated meals were good, but none knocked our socks off, like many Blue Apron meals have. We also missed the third meal offered by Blue Apron.  Apples to Apples, the same Blue Apron Plan (3 Meals for 2 People = $60), costs $72 at Plated.  I wouldn’t mind future meals from Plated, but I prefer to save money.  Plated is good, but they charge more for the same comparison of food.

I prepared Plated’s Pan-Roasted Redfish with Baby Kale Risotto (top), Cheese Tortellini with Basil and Spinach in Tomato Soup (above) and Caramelized Pear Shortcakes with Whipped Cream (below).  We liked the Pan-Roasted Redfish the best and the other two recipes were just average.  Plated’s recipe cards are nice and large, but not as glossy as Blue Apron’s.

The Caramelized Pear Shortcakes aka Biscuits were already baked, which made preparation easier, but the Dessert not as homemade.  I may order from Plated again to try a different Dessert if its weekly menu sounds better than Blue Apron’s weekly menu.  I’m currently subscribed to all listed herein, though opt for Blue Apron most of the time.  If interested in trying any meal delivery company, be sure to obtain a coupon or coupon code, as each offers a $20 – $60 discount on your first box.  Don’t miss out on that.  Check back soon to read our Hello Fresh and Chef’d Reports.

Have you heard of Blue Apron?  It’s a weekly food delivery service.  Blue Apron delivers recipes and ingredients to your doorstep for YOU to prepare.  Blue Apron takes meal planning and grocery shopping off your To-Do List.  They do that for you then deliver all to you.  We tested them out.

Our delivery included 3 Recipe Cards and all the ingredients to make them.

All was wrapped in bubble foil insulation with sealed frozen ice blocks.

After review of its contents, let’s just say that I hope every box is as fresh as this one.

All produce was fresh — Kale, Spinach, Bibb Lettuce, Fava Leaves, Sugar Snap Peas, and the meat appeared fresh too.  The box of ingredients even smelled fresh.  The quality of all made me happy.

Each recipe comes with a “Knick Knacks” bag, which holds small and measured ingredients.

Knick Knacks bags may include Butter, Cream, Spice mixtures, etc.  I love organization.

I had fun exploring my first Blue Apron food box and couldn’t wait to make and taste everything.

Shrimp, Flank Steak and Ground Turkey were included in this delivery for Lemon & Black Pepper Shrimp with Fresh Linguine Di Cavolo & Fava Leaves, Pan-Seared Steaks with Green Peppercorn Sauce & Roasted Fingerling Potatoes, and Spiced Turkey Meatball Pitas with Sugar Snap Pea & Bibb Lettuce Salad — A good variety of recipes I wouldn’t make or try, but for Blue Apron.

I like trying new things and I like surprises, so this type of service is entertaining.

You can look ahead at upcoming recipes online or surprise yourself when the box arrives.

The step-by-step instructions on each recipe card are done well.  I’ll often change something in a recipe to make the dish better, but I didn’t need to and wasn’t going to, as I wanted to make all as instructed for this post.  Recipes are created by Blue Apron’s culinary team and renowned guest chefs.  Recipes will never be repeated in the same year and meals are 500-700 calories.

Meals take about 35 minutes to prepare and ingredients are pre-measured, so there’s no waste.

Matt liked all the meals too — Maybe I’ll get him to cook one of the recipes.

I didn’t expect to like Blue Apron as much as I now do, but I find it convenient and enjoyable — You still need to chop, mix and cook all, but it’s nice to not have to plan what to make and shop for the ingredients.  If I shopped for the quality ingredients I received here, it would probably cost more money, and more time and stress to look for and obtain all, let alone conceive the recipes.

Choose when you want your box of food delivered and how often — Once a week, every other week, once a month, etc.  I set up Blue Apron to deliver recipes and ingredients every other week for now and look forward to trying more recipes.  If everything remains fresh, I may be a customer for a long time, though I simply intended to try it.  I’ve seen advertisements for similar food delivery companies and may need to compare them to Blue Apron who sets the bar high.  Blue Apron’s prices are reasonable too, approximately $60/week for three meals for two.  Shipping is included in the price too, which helps sell me.  Check back to see how our second box of food turns out.  Posted will be a clear side by side comparison of each recipe card and meal.

Oh boy, I’m actually going to Camp Blogaway this year.  It’s already paid for.  No turning back now. It happens in Southern California so I have to attend at least once.  I’ll learn a few things I’m sure, enjoy the outdoors, and probably have a lot of fun, but it’s a bit uneasy setting out for it alone. Overall, adventure combined with food, and the topic of food prevails — I’m looking forward to it.

Photo from Calico Ghost Town, not Camp Blogaway this May — See what will be included there.

Jury Duty is always fun — Not, though I did appreciate the hour-and-a-half lunch and not having been impaneled this year.  It wasn’t so bad under those circumstances, especially with a multitude of above-average food options within walking distance.  I wanted to eat at several.  The Jury Room at Orange County Superior Court’s Central Justice Center in Santa Ana provided a map and list of restaurants to help all get to a tasty meal and back to the courthouse again.  It was very helpful.

The website associated with the Restaurant Guide and Downtown Santa Ana Map is linked here.

It was hard to choose just one restaurant — I almost wanted more Jury Duty, but instead will go back with the map and list on my own time.  During my one-day duty, I opted to eat at Chapter One: The Modern Local.  I had previously seen and liked several items on their menu and still wonder why I chose the Organic OC Vegetable Basket.  I love roasted vegetables, but the pictured weren’t roasted nearly enough.  They were pretty, but all were too hard and seemingly raw.  I had to take them home and cook ’em more, though I didn’t want to bring leftovers back to the jury room.  I’d order something different next time, as much there sounds appetizing.

 Eat Downtown Santa Ana — I value the provided information.  It makes nearby Jury Duty better.

Thanks to Katie Chin of The Sweet & Sour Chronicles — I’ve already made three dishes from her new cookbook, Everyday Thai Cooking.  We learned a lot at her recent cooking class.

You can obtain her latest cookbook through Amazon or attend her next book signing and cooking class scheduled for May 8, 2014 at the Inspire Artistic Minds Culinary Center.

The IAM Culinary Center is located in Orange and is brought to you by 100Eats and Le Gourmet Kitchen.  More information about Katie Chin’s upcoming book signing and cooking class is linked here.  She’ll be making a few items from Everyday Thai Cooking, as pictured.

We got to try her Chiang Mai Chicken in Lettuce Wraps with Lime Ginger Dipping Sauce, Pineapple Fried Rice, Panaeng Curry Meatballs and Coconut Cake with Mango Sauce.

All were flavorful and relatively easy to make.

After our class, I made the Pineapple Fried Rice, Shrimp Coconut Soup (last photo) and the Chiang Mai Chicken in Lettuce Wraps and all turned out fantastic — Thai food is so tasty.

Also, thanks to Greg of the OC Beer Blog, who brought Beer to compliment the food.

Though I don’t have the specifics, he did a great job — His Beer selections paired well with all.

Katie’s Coconut Cake with Mango Sauce is on my “To Make List.”

If this looks good to you, be sure to attend Katie’s next cooking class and book signing.  She’ll be making all shown here and signing more books.  Thanks Katie — We’re happily cooking.

And thanks to the IAM Culinary Center too, for current and future food possibilities.

Happy Easter from Nibbles of Tidbits — More food PLEASE and much THANKS for all.

Actual TIP:  Cook Wine until there is less of it, 1/2 of it, or it turns into syrup.

If unlimited toppings, add Jalapenos, Artichoke Hearts and Roasted Garlic to the Pizza.

I want to pull up a seat in front of this setting — Looks like much is about to be served.

THANKS to the California Avocado Commission for all this goodness — Since we had so many Avocados, we ate a lot of Avocado dishes/meals.  You name it, we made almost everything.

Most are familiar Avocado favorites and some ideas came from others linked throughout.

We made them all from top down — Starting with Snow Crab Stuffed Avocados made with Mayo, Lemon Juice and Zest, Red Bell Pepper, Dill and Red Onion.  Simple, rich and amazing.

Continuing with a Veggie Croissant Sandwich made with Salad Bar Vegetables, Avocado, and Cream Cheese instead of Mayo.  An Egg Baked in an Avocado — Have you seen that one before?  It’s different and not bad.  And I could eat an Avocado with Good Seasons Italian Dressing (above) everyday.  It’s ready in minutes and always satisfies.  On to Mango Salsa.

Mango Salsa ingredients, plus Jalapeno are pictured above and combined below.

BLT Sandwich, plus A+, minus the L & T on this day.

Open-faced BLT, plus A, minus L — Avocado was mashed with a little Mayo.

Avocado Pizza (if you will) made with a Flour Tortilla, mashed Avocado drizzled with Olive Oil and Lemon Juice, topped with a Fried Egg, Cumin and Salt & Pepper.  I overcooked this Egg.

It could be better next time — The original is much more impressive.

Black Beans, Corn, Red Bell Peppers, Avocado, Red Onions, Jalapeno and Lime w/EVOO.

Cucumber Avocado Salad with Tomatoes, Green Onions, Balsamic Vinegar and Olive Oil.

Avocado on Toast with Sriracha and Olive Oil — An unexpected new favorite.

Avocado with Grapefruit — Many say how well it goes together.  It’s okay.

And would you believe Avocado Ice Cream?

Ours was made with Avocados, Coconut Milk, Milk, Lime Juice and Lime Zest.

I didn’t think I’d like the Avocado Ice Cream, but did and would make it again.

Ahhhhhh Avocados, they’re wonderful to eat and moisturize well — Cheers to Avocados!

Dogs apparently love them too — I can’t believe we ate ’em all and still want more.

A gift from the Grandkids (Kids in the Kitchen) who know their BBQ’ing Grandpa (aka Mad Dog) well and it’s definitely Budweiser in between his grilling.  Always marinate and never use a recipe it also states — I concur with that.  October still feels like July in Southern California.  The ten minute rule seems doable in this record heat.  Pop open a Stella for me, sorry Dad.

My Orange Zest Cheesecake with a Milk Chocolate Ganache recently won a 2nd Place Ribbon at the Orange County Fair.  I plan to submit its recipe for the 2012 Orange County Fair Cookbook and will subsequently link to it here.  Until then, stay tuned for snapshots of our recent OC Fair Foodie Tour.  We found several healthy options in addition to the indulgent.

Half the year is over — It’s already July and National Hot Dog Month, National Ice Cream Month, National Pickle Month, National Blueberry Month, National Baked Bean Month and more.

In honor of such, related ideas are posted and linked — Pickles made with leftover Pickle Juice, Octopus Hot Dogs near a Mustard Chili wave, and Homemade Roasted Peach Ice Cream.

And did you know that July 4th also happens to be Sidewalk Egg Frying Day.  Try it. 🙂

I still have questions for my Grandpa, especially these days, and sure wish he was around to ask them.  He was a Butcher for decades and a very special man.  He lived past 90, so I’m thankful for that, but now must post the above chart for future Beef cut reference.  Boo. Moo.

Enlarge chart for a better view — Do you know your Beef?

Where’s the FOOD?  It’s here.  And you thought it meant something else…

What’s your State Food?  And do you agree?  Can you even read the list?  I’m not sure I can.  The photos definitely help.  CA Grapes for Wine sounds especially right with AK King Crab.

Have you visited Local Cuisine?  It’s an excellent resource to find the best restaurants in Orange County.  Search by restaurant name, cuisine type, city, zip code, or browse its specially selected list — Featured restaurants are voted on and off the Local Cuisine list by Local Experts, and I’m humbled to be one of them.  Our first meeting took place at The Playground.  Be sure to keep an eye on Local Cuisine for the latest and greatest restaurant additions and list of local food-related events, and create a profile and write a review, if you so choose.

Photo: Paté from Pescadou Bistro during Newport Beach Restaurant Week — More here.

Worlds collide — I remember David Rosengarten.  In the early days of the Food Network, he was one of my favorites.  I learned a lot from him during several years of Taste, and thought he was so conversant and educated so thoroughly.  I truly understood whatever the principle.

I hadn’t thought of him in a long time, until given The Rosengarten Report by a friend.

A friend whose Mother’s Estate produces Mardesich Extra Virgin Olive Oil in Paso Robles.

And The Rosengarten Report wrote about it, which means it’s something special.

Terrific for them, you and me, since I recently tried a bottle of Mardesich Extra Virgin Olive Oil.  It tastes better than any I’ve tried in a long time and I’m not just sayin’ that because it’s harvested by a degree of separation.  It can also be purchased at We Olive in Paso Robles and Long Beach, another reason to visit Belmont Shore.  I’m glad to like it so much.

It’s most excellent for full-flavored food and perfect with Sourdough Bread.

Bravo Mardesich!  Fruitful growth is wished upon you — And salute to David Rosengarten.

Our freshly dubbed Parade of Colorful Food series “gives new meaning to food coloring,” said Steven Woo, DC Contributor.  In contrast to the yellow, orange, green and purple food currently on display and linked here, not much in the food world is naturally blue.

Blue is otherwise a surrounding color in nature — In the oceans and wondrous sky, and it also seems to be the favorite color of most.  Mine will be in the spotlight next in the series.

We like the posted photos because they’re aesthetically pleasing, interesting, idealistic, unique, inspirational, educational and fun — Credit for all is linked throughout.

Learn about Five Ways to Raise Seafood here and above.

Does anyone eat Jellyfish?

If fried, would they disintegrate or crisp up?  I’ll look it up later.

I endlessly appreciate a fresh, well-prepared, handsome Macaron and more of them.

And couldn’t feature blue food without Blueberries, my preferred fresh Berry.

It’s blue and relates to food — Always had an interest in vintage documents and photographs.

The best Cookie Monster Cupcake I’ve seen.  It doesn’t look too difficult to prepare.

The photo below just trips me out, especially the Banana — Crazy for blue food perhaps?!

Food coloring as I know it and craft glue with eyes — Things should have eyes too. 🙂

The first to identify these blue eyes wins a prize, said the brown eyed girl.

Where the folks are fine and the world is mine on Blue Bayou with a BBQ.

I get asked to review a lot of cookbooks, which is pretty cool.  Some I love and have used over and over, and others I’m not so sure about.  Just because a recipe makes it into a cookbook doesn’t mean it’s going to be good.  I’ve learned that the hard way many times.

I was recently reminded that all are not created equal, after a review of The Unknown Cookbook.  I appreciate the opportunity to try it, but the Chorizo (Mexican Sausage) recipe within tasted nothing like it.  Aside from that, it just wasn’t good.  Though the book will never be a favorite, I learned from the process.  In other words, it’s nice to know that I can make Chorizo without Salivary Glands, though this isn’t the recipe to do it.

All is posted to show that the method is easy with the right ingredients.

The pre-rolled Catfood-ish looking “Chorizo” (below) was a bit of a turn off.

Chorizo is better wrapped in plastic than intestines. 😉

We were excited about it, before we tasted it — Blah.

After being refrigerated for two days, we sliced it into patties and cooked it, then took a couple bites and tossed it in the trash.  I’m calling this the review of The Unknown Cookbook, so not to make the author feel bad.  We prefer to emphasize the positive and not hurt the sales of others with a bad review.  I’m sure there is something worth making in the book.  With respect to this recipe, we’re sticking with Soy Chorizo for now — We know it’s good.

Have you seen the California Pizza Kitchen Original BBQ Chicken Chopped Salad Kit?

It’s sold at Costco, unsure if exclusively — And my Mom loves it.

She and Chef Niece Bailee of Kids in the Kitchen mixed it all together.

My thoughts… It’s not bad, but I don’t love it.  For its cost of $9-something, I’d rather go to California Pizza Kitchen to have the real thing, or make the Salad from scratch using my CPK Cookbook, as I did once before.  The Salad Kit comes with everything the Original BBQ Chicken Chopped Salad does in the restaurant, except Romaine — You’ll need to purchase and add it separately, which ultimately adds to its cost.

What do you think about it?

I appreciate the opportunity to test out Southern Living’s Big Book of Cupcakes.  It became available April 12th and timely arrived, as I had just begrudgingly returned Martha Stewart’s Cupcakes cookbook that was loaned through Bookswim.  And I’m still not done with Cupcakes.

The Big Book of Cupcakes bakes up 150 recipes and provides tips to satisfy any sweet tooth.  It’s reported that its author, Jan Moon transforms basic Cupcakes into brilliantly creative Dreamcakes with the whip of a whisk, although no whisk was needed for the pictured.

I have several pages tabbed, but started with the Monkey Bread Jumbo Cupcakes.

I first chose the Monkey Bread Jumbo Cupcakes, due to ease and the love of Monkey Bread.

No batter is prepared, since they’re made with Biscuits cut into fourths.

The recipe says to spray the Cupcake liners with a non-stick spray — I’m not sure if it’s necessary, but did it anyway.  If I didn’t, would they stick to the paper?  I’m not sure.

The Caramel Sauce aka Syrup mixture is made with Orange Juice, Brown Sugar, Butter and Cinnamon that thickens after boiling — The Biscuit quarters are then coated with the Syrup.

And then placed into Cupcake liners, as shown.

Instead of making 24 Monkey Bread Jumbo Cupcakes with (3) cans of Biscuits, I tested the recipe using (1) can, which produced 6 Cupcakes and leftover Syrup for another batch or two.  Since unsure of its yield, I sprayed more Cupcake liners than necessary.

I saved the Syrup for the next Biscuit purchase — I’ll update this, if something new is learned.

After assembly, they’re baked in the oven for 20 minutes at 350°.

And they’re more beautiful in person than in the book — My co-workers fought over them.

They were easy to make, but a little messy when dunking the Biscuits into the thickened Syrup.  The recipe says to shape the Biscuits into balls, but I found that step unnecessary, since the shapes change when dipping ’em into the Syrup.

Like all Southern Living cookbooks I’ve tried thus far, the Big Book of Cupcakes is a winner.  If you want to make these Cupcakes, the recipe is pictured above, or I recommend buying the cookbook for it and other delicious looking recipes.  Thanks for the review copy!

Have you heard of Bookswim?  It’s the Netflix of books.  The library that comes to you.  I love it.  It’s a great way to test out books, or read a lot of them for less money.  Through Bookswim I checked out Martha Stewart’s Cupcakes cookbook and chose to make the Cookies and Cream Cheesecakes.  The recipe is in her book and it’s also been reported about by several food bloggers, as found here and halved here.  It’s an easy and luxurious dessert.

Since I REALLY didn’t need 30 Cheesecakes, I halved the recipe, which worked very well.

Start with a Muffin tin with paper liners and an Oreo Cookie for the bottom Crust.

Combine the other ingredients as specified and pour over each Oreo Cookie and bake.

They look special in B & W, color and upside-down, and taste great too.  I’ll make ’em again.