Ah, learned something new! So they are calling it a 'socca' because it uses the garbanzo bean flour and is fried. Very tasty! I had never heard of a 'socca' and looked it up. I also made their mayo-shallot-dill-lemon dressing to go with it. Also, Whole Foods didn't have a pure garbanzo flour but did have a garbanzo+fava bean flour mix (even better, IMHO). It seemed to me it would benefit from at least a little something else and since the mealkit was intended to be served with a salad containing sunflower seeds, I added about 3 Tbsp toasted sunflower seeds to the batter. It's a winner! The recipe called for 8 oz carrots, 3/4 cup garbanzo bean flour and 1/2 cup water. However, I did just make the recipe on my own. I wouldn't want to eat escarole 4 times this week if I'd had to buy a whole head!Īn excellent dish, would definitely get it again.Īs I mentioned, I was intrigued by the carrot socca recipe in this week's Purple Carrot options, but the other dishes didn't excite me so I didn't order Purple Carrot for this week. We got a 1/4 head of escarole - just right, and another example where mealkits can cut food waste. The fruit sweetness helped to balance the bitter escarole. So I added some sliced almonds and mixed dried fruit. The provided salad was a bit skimpy on ingredients: just escarole and the lemon-parsley vinaigrette. It also came with some pre-cooked white beans to make a small mashed bean side (I added some of the lemon-parsley vinaigrette they had you make for the salad to the beans) - a nice touch to bulk up this light meal slightly. I also replaced 1/2 cup of the 3/4 cup with chicken stock. Easy, delicious sauce. We had add'l cherry tomatoes and I added those as well (doubling the amount) as well as a few capers. The sauce was made from leeks, cherry tomatoes, olives, lemon zest and juice, garlic, parsley, and red pepper flakes. This dish made a very tasty leek-heavy sauce. Which later after simmering in the broth was quite delicious so were left in for serving (only the tough lemongrass and ginger "aromatics" were removed).Īnd this week's fish dish from Sun Basket: Cod with leeks, tomatoes, and olives Does that make it an aromatic to be removed later? Oh, and keep in mind before you later leave the "aromatics" out the dish you add the fresh herbs too!Īs it was, I tailored the dish to our tastes slightly by sauteeing all those ingredients listed above before adding the coconut broth, mellowing the serrano pepper. What are the aromatics? The green beans? The serrano pepper? They had you "pierce small pieces" of the serrano pepper. Suppose you are a novice cook (as many who use the mealkits are). Cover the aromatics with the coconut broth and place the barramundi fillets into the pan." We had no lime, but I'll get one before we make it a second time.Īnother instruction says: "Place a deep saute pan on the stovetop and add the ginger, green beans, serrano pepper (omit if desired), green onions, and lemongrass into the pan. Heating the broth for 6-8 minutes dulls any aroma and fruitiness from lime. They may have added lime juice to the provided coconut broth, but you know what? This dish would have benefited from fresh lime juice - it needed to be a bit more bright and the fruitiness of fresh lime just before serving would have made this dish better. Likely what happened is that an earlier version of this recipe had an actual lime and they didn't update the photo and they missed taking out the "slice the lime in half" instruction. Beyond the instructions to slice it, are there any other instructions on what to do with the absent lime? No. The beginning of the instructions say "slice the lime in half". The name of the dish says "lime", the photo has a fresh cut lime in it. I know how to adapt their instructions to work for our tastes and work with any ambiguities, no problem.īut for a new cook? This recipe card has issues. Keep in mind we really like Gobble, we've had at least 216 meals/sides from them over the past 2 years, including 16 dishes two times, 5 dishes 3 times, 3 dishes 4 times, and a pre-made soup side dish (thai coconut chicken curry soup) 14 times. It's very quick to make, comes with a pre-made lime-coconut broth, and great flavoring ingredients in smaller portions than you can usually buy (making it an ideal mealkit): toasted garlic flakes, at least 3 kinds of fresh herbs, a two inch piece of fresh lemon grass, and a cut chunk of ginger.īut now the nitpicking. I'll start by saying this is a really good dish and if it comes around again we'd likely double-up on it yet again. Next dish is the one we doubled up on from Gobble: Lime Coconut Steamed Barramundi with Green Beans and Brown Rice so we will be having it twice this week.
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