Plated Weeks 36-39

Week 36
Curried Lamb Tacos with Cabbage Slaw and Cilantro-Lime Yogurt
Good but as far as tacos go, we’ve had better. I did like that the lamb was seasoned with vindaloo seasonings but I didn’t like the tortillas they sent or the “slaw”. Yes, those are ironic quotation marks. If the slaw had been more tangy and the yogurt sauce less runny, it probably would have been a great dish.

Grilled Summer Vegetable Panzanella with Ricotta Salata

Fair to middling on this one. All the veggies in it were grilled and that was a nice break for me since it means shmoo had to do the cooking part, but I don’t remember it as amazing either.

Week 37
Lamb Gözleme with Roasted Carrots and Herbed Yogurt Sauce
The carrot side for this dish was just stupid. They’d have been better cut up and baked in the gözleme, which is basically just an empanada using two pieces of dough. Otherwise tasty, would make again if I had the ingredients on hand, but since it’s lamb, I probably won’t.

Japanese Cabbage Salad with Shichimi Togarashi Chickepeas and Miso Vinaigrette
We ate it, it was ok. I like miso paste, and the seasoned chickpeas were alright. I have it rated as a straight middle of the road recipe. Nothing wrong with it, but we didn’t LIKE it.

Week 38
Kale and Red Rice Salad with Roasted Sweet Potato, Goat Cheese, and Candied Walnuts
I did not love this one but I seem to remember that shmoo did for some reason. Not that it was bad at all, it just wasn’t particularly up my alley either, though we did leave out the mushrooms because they had gone bad. I felt like this dish used too many dishes. There was baking and boiling and sauce making and candied walnut making…. ALL THE THINGS! I get to do the clean-up also for these so I was not enamored. This dish used too many dishes not to be AMAZING. And it wasn’t, so pbbbbbbt.

Spicy Sambal Pork Stir-Fry with Bok Choy and Cashews
Tasty! Probably not something we will seek to make again, but if we did, we’d probably not tweak it a bunch, as it was fine as is.

Week 39
Chop Steak with Crispy Brussels Sprout Home Fries and Herb Compound Butter
This was a damn tragedy. The ingredients were so good and could have been amazing all together if done properly, but alas, they were not. I had high expectations on this one and with each step of the recipe I kept telling myself, “okayyyyy, trust them, they are the professionals” but no. I should not have trusted. The recipe has you put the garlic in the compound butter, and a tablespoon of shallots as well. The herbs used were flat parsley and tarragon. I think the garlic and half the shallots would have been far better served being put into the chop steak, and then maybe add some thyme into the herb mix for the butter, with a tiny bit of salt. (Then maybe when all the butter melted on the steak you wouldn’t be left with chucks of raw minced garlic all over the top of the meat. I like garlic, even when raw, but this was just too much.) Having sugar at all for the hash was just out of place, if they really wanted that mustard on it, it should have been more than what was supplied, and honestly the seedy mustard, while tasty, didn’t really go with the compound butter, so why they had you use both together on the hash at the end is something I can’t even guess. Usually plated is so good about things I think are iffy and don’t want to follow instructions on, but this dish was not. Shmoo and I were both disappointed and did not finish.

Italian Sausage Soup with Caramelized Fennel and Ditalini
We both liked this. It was a good soup, and it happened to be a cooler rainy day when I cooked it, and it was perfect for the evening. I am a sucker for good soups and I could see doing this again with my own spin on it, but even if I don’t, I’ll certainly use fennel again in other soups at some point.