If you’re a regular reader of Culinary Ginger, you know the concept of my blog is recipes from scratch, with real ingredients. So when I was asked to do a review of the chef designed meal delivery service Blue Apron, I said that’s a service I would pay for.
Perfect for the busy career couple, families, or the single lady trying to win the heart of that special man, Blue Apron allows anyone to create easy to prepare dishes at home.
- Complete meals with 500-700 calories per serving.
- 35 minutes to prepare on average
- Pre-portioned ingredients to save time and reduce waste
- Easy to follow beautifully printed recipe cards
- Meals recommended each week based on your dietary preferences
- All plans have no commitment
- Skip any week if you don’t have the time
- Prices starting at $9.99 per person per meal
- Free and convenient delivery to most of the country
- Carefully packaged and in a refrigerated box, so the food stays fresh even if you’re not home when delivery occurs
- Choose from many delivery days
I found the menu card clearly written with precise instructions. Once you have all your ingredients washed and organized, it’s a very steady process from start to finish of the dish. The only hiccup I had, it was a minor one at that, it wasn’t until I was on step 2 of the directions that I read I needed olive oil for the vinaigrette and for sautéing that wasn’t included in the ingredients supplied nor was it listed on the card. For me the food blogger, it was not a set back at all, but not everyone stocks their kitchen with olive oil.
Blue Apron name trivia
Did you know that chefs in training around the world wear blue aprons as a symbol of life-long learning in cooking?
- 4 sorrel leaves
- 2 skinless drum fillets
- 2 ounces cheddar cheese
- 2 teaspoons cajun seasoning
- 1 bunch chives
- 1 large bunch parsley
- 1 shallot
- 1 tablespoon red wine vinegar
- 3/4 cup quick cooking yellow grits
Wash and dry the fresh produce.
Roughly chop the sorrel leaves.
Grate the cheese.
Chop the chives into 1/2-inch pieces.
Pick the parley leaves off the stems; discard the stems.
Peel and mince the shallot. Place the minced shallot in a small bowl with the vinegar.
Pat the drum fillets dry with a paper towel, then season both sides with salt and pepper and coast with as much of the Cajun seasoning as you'd like, depending on how spicy you'd like the dish to be.
Season the shallot-vinegar mixture with salt and pepper, then slowly whisk in 2 tablespoons of olive oil until well combined.
In a medium pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium until hot.
Add the coated fillets and cook 2 to 3 minutes per side, or until the seasoning is blackened and the fish is cooked through.
Transfer the cooked fish to a plate and set aside in a warm place.
In a medium pot, heat 3 cups of water to boiling on hight.
Once boiling, whisk in the grits and reduce the heat to low.
Cook, whisking frequently, 3 to 4 minutes, or until the liquid is absorbed and the grits are tender.
Remove from heat and stir in the cheese until thoroughly combined.
Season with salt and pepper to taste (if necessary, add a little more water to the grits to achieve your desired consistency).
Set aside in a warm place as you finish cooking.
In a medium bowl, combine the sorrel, parsley and chives; season with salt and pepper.
Add in some of the vinaigrette (you may have extra vinaigrette) and toss to throughly coat.
Divide the cheese grits between 2 plates and top each with a blackened fish fillet and half the salad. Enjoy!