PASSED HORS D’OEUVRES ~ PART THREE

(Image from www.regex.info)

In this continuing segment, today’s feature is all about cooking and taste discoveries that include a prepared meal delivery service, a new spring tasting menu, and the latest unique food shopping experience in the Chicago-area.  Included are my experiences with HelloFresh meal delivery service, a Spring Menu tasting event at the Le Méridien Hotel’s El Tapeo Restaurant (Oak Brook, IL), and a preview opening of the latest Chicago-area Mariano’s (Naperville, IL).  Enjoy!

~ HelloFresh ~

Who doesn’t enjoy new recipe ideas and the convenience of meal prepping when someone else does most of the work?  Enter the growing trend of companies that deliver meal deals…the recipe…the foods needed…all prepped and ready to be cooked!  HelloFresh is one of a growing number of businesses that have professional chefs develop menus based on dietary and nutritional preferences that appeal to vegans, vegetarians, pescetarian, or omnivores.  These services curate nearly all of the ingredients (except for maybe cooking oil, or salt and pepper) that you’ll need to effectively cook the preplanned and prepped meals.  Services like HelloFresh offer a variety of menu selections each week; subscribers can also opt for the number of servings they want.  HelloFresh also offers a “family box” geared towards the mini-adults that are finicky eaters.  For my experience, I went with fish, chicken, and beef menu selections.  The protein items were very high quality.  The fish was wild caught, and the chicken and beef were organic without any growth hormones or additives.  The accompanying veggies had a few issues, which I attribute to transit; UPS and ice packs aren’t the best marriage.  By the time the order arrived, the ice packs were melted and contents weren’t that cool.  I feel that everything should be packed on dry ice, which would keep contents colder for longer periods of time.  For me, the most favorable part of this experience was that I could either follow the chef-developed printed recipe cards verbatim, or substitute/omit things to make the recipes my own.  For each of the three meals I received, I opted to adapt the recipes to my own preferences and to accommodate/change any ingredient issues and/or shortages.  https://www.hellofresh.com

THE MEAL:  Seared Cod with Mediterranean Bean & Tomato Salad

(Cod, Cannellini Beans, Green Beans, Tomato, Cilantro, Red Onion, and White Wine Vinegar)

(Photo by T. Herman)

My Take:  I seasoned both sides of the Cod with Himalayan pink salt and black pepper, and then sautéed the fish in a blend of EVOO and canola oil, browning both sides.  I cooked the Green Beans al dente, drained and shocked in very cold water and then drained again; then cut into pieces.  I drained and rinsed the Cannellini Beans.  I wasn’t able to use the Tomato because it wasn’t ripe enough to use.  I hand picked the leaves from the Cilantro stems, and then minced them. I sliced and then minced the Red Onion.  I then combined the Green Beans, Cannellini Beans, Cilantro, and Red Onion in a bowl, and then dressed the mixture with my own Honey Mustard Balsamic Vinaigrette.  The sautéed Cod was served alongside the salad.  Although a lot of prepping and cleaning up afterwards, the meal was tasty.

THE MEAL:  Parmesan-Crusted Chicken with Balsamic Potato Salad and Garlic-Roasted Tomatoes

(Chicken Breasts, Grape Tomatoes, Yukon Gold Potatoes, Garlic, Scallions, Panko Breadcrumbs, Parmesan Cheese, Dijon Mustard, and Balsamic Vinegar)

(Photo by T. Herman)

My Take:  I cubed the Chicken Breasts.  I mixed the Panko Breadcrumbs with the Parmesan Cheese.  I washed the Yukon Gold Potatoes, cubed them, and seasoned them with Himalayan pink salt and black pepper.  I cleaned the Scallions, and diced both the green and white part.  I supplied my own fresh Garlic (this was missing), and minced a few cloves.  I combined the Yukon Gold Potatoes with the minced Garlic and diced Scallions and then sautéed everything in my own blend of EVOO and canola oil; once cooked, I removed.  I seasoned the cubed Chicken Breasts and then dipped them in a scrambled egg (I supplied) and thoroughly coated each piece in the Panko Breadcrumbs and Parmesan Cheese mixture.  In a separate pan, I heated my own blend of EVOO and canola oil, and then browned the Chicken Breast cubes; once cooked, I drained them on paper towel.  I then added the Grape Tomatoes to brown/blister (only half of the supplied Grape Tomatoes were usable), and then removed to slightly cool.  Not wanting to waste anything, I added the remaining scrambled egg to the remaining Panko Breadcrumbs and Parmesan Cheese mixture and mixed this thoroughly and then shaped them into small “pancakes”, then browned them in the oil. I added a side of plain Greek yogurt to use as a topping for each of the dishes components.  Although a lot of prepping and cleaning up afterwards, the meal was tasty.

THE MEAL:  Creamy Poblano Bolognese

(Ground Beef, Carrot, Diced Tomatoes, Thyme, Garlic, Poblano Pepper, Yellow Onion, Linguine, Parmesan Cheese, and Sour Cream)

(Photo by T. Herman)

My Take:  My prepping included slicing and dicing the Yellow Onion; washing, deseeding and slicing the Poblano Pepper; cleaning and dicing the Carrot; removing the small leaves from the Thyme; and, mincing the Garlic.  I browned the Ground Beef in EVOO and canola oil, adding to it the minced Garlic, diced Carrot, and sliced Poblano Pepper.  While this mixture was browning, I cooked the Linguine al dente, reserved some of the water, and drained the pasta.  After everything was thoroughly browned, I added the Diced Tomatoes and mixed thoroughly.  To this, I added the Sour Cream, but what was provided wasn’t even the equivalent of one tablespoon and was an insufficient amount to make a sauce creamy, so I added one cup of plain low-fat Greek yogurt, which added a great deal of creaminess and richness to the sauce.  I served the sauce over the Linguine and sprinkled the Parmesan Cheese on top.  Considering I would’ve never used a Poblano Pepper for this type of dish, it surprisingly worked, because its flavor was extremely mild.  Although a lot of prepping and cleaning up afterwards, the meal was tasty.

~ El Tapeo New Spring Menu ~

(Tortilla Espanola)

I had the pleasure of reviewing this amazing Spanish tapas restaurant shortly after it opened in the fall of 2014; the restaurant is located in the new Le Méridien Chicago-Oak Brook Hotel.  The cuisine is traditional, fresh, delicious, and sourced from local suppliers.  Kudos to Executive Chef Michael McDonald for creating a number of exceptionally delicious Spring Menu options.  The new menu options that have been added to their main core menu include Croquetas de Marisco (sautéed shrimp, garlic, cabernet vinegar and citrus aioli), Codorniz (grilled and braised quail, pickled turnips, dried black plums, pistachios, and plum mustard), Tortilla Espanola (crisp bacon, spring peas, goat cheese, romesco and crème fraiche), and Pulpo (charred octopus, harissa, fingerling potatoes, tarragon and black pepper sauce).  At a recent tasting preview, I relished each and every presented new menu option; they were all delicious!  If I weren’t in mixed company, I would’ve licked my fingers and plate clean!  http://www.eltapeorestaurant.com

~ Mariano’s Market ~

(Photo by T. Herman)

Mariano’s substantial presence in the U.S. continues its tradition of offering an impressive shopping experience for the consumer that includes specialty import foods, conventional foods, private label products, local produce, organically curated foods, freshmade bakery items, imported and local cheeses, handmade sausages and freshly butchered quality meats, restaurants, sweets’ shop, guacamole bar, juice bar, and smoothie bar.  Recently, the Chicago-area’s 37^th Mariano’s opened in Naperville, IL with a beautiful launch celebration that was themed “Springtime in Paris”; the invite-only event was for community and government leaders, media, and locals; several hundreds came to the new location that evening to celebrate and toast Bob and Nina Mariano for their latest location and to offer high praise for their continued commitment to community outreach.  Mariano’s always gives back to the community where its stores are located.  For the Naperville, IL location, a generous five-thousand dollar donation, on behalf of the Mariano’s organization, was presented to the DuPage Children’s Museum and Loaves & fishes.  At the recent opening of the 36^th Mariano’s in Westmont, IL (which I wrote about) a similar generous donation was presented to benefit the community’s People’s Resource Center.  Mariano’s tag line of “Shop Well.  Live Well.  Eat Well.”  http://www.marianos.com

~ In Closing ~

(Image from www.foodnavigator.com)

Consider trying a prepared meal delivery service to expand your culinary curiosities.  In considering the cost per meal for this beneficial convenience, consider the value of your time to shop and prepare the food.  About the only thing you need to do is follow the recipes and cook, then serve and enjoy.  Also, be sure to checkout local restaurants in your are that have changed over their menus to conform to the new season, especially which often highlight the chef’s creativity in incorporating what’s fresh and new; many restaurants will offer seasonal specials to introduce a new menu to patrons.  Lastly, when a new market opens in your area, be sure to checkout what’s unique, and especially how their generosity and philanthropy will benefit your area’s outreach, especially food pantries and social services or educational programs.  Those are the types of stores you want to patronize because your dollar will help your community and the needy.

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy creating…happy cooking…happy eating!

By Terry Herman

TERRY HERMAN continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  In addition to her blogs, her social media outreach also includes Facebook, LinkedIn, and Twitter.  Don’t forget to “Like” her Facebook Page, “Terry’s Second Helpings”.  Please note that the “Comment Section” has been disabled.  For additional information, email her at terry.herman@gmail.com.

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