Jun. 8th, 2017

edenfalling: stylized black-and-white line art of a sunset over water (Default)
I did not cook yesterday because I felt cruddy by the time I got out of work and mostly just wanted to sleep. But! I feel better today (and have also acquired a zester), so.


Poll #18473 Blue Apron experiment, take #1
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Open to: Registered Users, detailed results viewable to: All, participants: 7


Which meal should Liz cook for dinner tonight?

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crispy catfish & spicy vegetable curry (with charred lime)
2 (28.6%)

seared steaks & salsa verde (with fingerling potatoes, asparagus, & radishes)
5 (71.4%)




ETA 8:30pm: Thank you all for your help!

However, as [tumblr.com profile] longroadstonowhere pointed out over on Tumblr, fish is likely to go bad faster than beef, and so should probably be cooked first. On that principle, I am attempting the catfish curry thing. I have read the recipe thoroughly, set out the necessary dishes and whatnot, and chopped all the ingredients. (Also I am going with four garlic cloves rather than two because I like garlic.)

I am now about to turn on the heat and attempt curry. Wish me luck!

-----

ETA, 10:00pm: The recipe as written estimated ~40 minutes cook time. In the event, I turned on the heat for the curry around 8:50pm and finished cooking around 9:45pm, which is about 15 minutes longer than advertised. This is mostly because potatoes always take longer to soften/brown than recipes think they should, and I KNOW this and I am not sure why I forgot. *sigh*

The recipe claims to serve two. I think it produces at least four portions of curry, and three portions of fish. I preemptively discarded the cilantro garnish (I am not one of the people to whom it tastes like soap or soapy mud; I just think it tastes like muddy grass, and why would I want to eat that?), and after attempting a couple bites, I have also discarded the charred lime half because WOW it is bitter and not adding anything useful to the dish since the curry was already cooked with a lime leaf and seasoned with lime zest.

The fish and curry are pretty tasty, though, so all in all? Victory! \o/

(I will post some photos after I finish eating.)
edenfalling: stylized black-and-white line art of a sunset over water (Default)
Picture time!


eight images under the cut )


curry in a bowl, with catfish and a charred lime on top . curry and fish in bowl, with a bottle of hard cider to the right

9. the finished meal (before I ditched the lime)
10. the finished meal plus a drink :)


The things Blue Apron assumes you have are: several plates, paper towels for blotting wet fish, a cutting board, a can opener, a good knife, a zester, a carrot peeler, a measuring cup, a teaspoon (I did not bother to measure my olive oil this carefully), a pan with high sides (or a big pot), a frying pan of decent size, access to clean water, olive oil, salt, and black pepper.

The ingredients Blue Apron provides are: two catfish fillets, ~1lb Yukon Gold potatoes, 1 can (13.5oz) coconut milk, some bok choy, some carrots, some garlic cloves, 1 lime, cilantro (I didn't use this), 3 Tbsp rice flour, 1 lime leaf, 2 Tbsp red curry paste, and 1 Tbsp white sugar.

The curry recipe is as follows:

1. Clean and prep all the vegetables.
2. Zest the lime.
3. Cook potatoes in olive oil for ~15 minutes. (This is a lie. It will take more like 25 minutes.) Season them with salt and pepper at some point in this process.
4. Add the carrots, garlic, and curry paste (to taste). You can add more olive oil if you need to make everything mix well. Cook ~2 minutes.
5. Add the coconut milk, bok choy, sugar, lime leaf, and 1/4 cup water. Cook for another ~15 minutes, maybe less if you like your vegetables fimer.
6. When you have turned off the heat, remove the lime leaf and mix in lime zest instead. Add more salt and pepper if you want.

During the times the curry is cooking, you will be doing two other things! While you soften/brown the potatoes:

1. Cook the two lime halves (cut sides down) in olive oil for ~3 minutes, until charred.
2. Set them aside somewhere until you serve the meal.
3. Clean the frying pan; you will need it again.

While you cook down the coconut milk, etcetera:

1. Clean the catfish and pat it dry.
2. Season both sides of each fillet with salt and pepper.
3. Put the rice flour on a plate.
4. Cover one side of each fillet in flour.
5. Cook the fish (flour side DOWN) in olive oil for ~6 minutes.
6. Flip, then cook another ~3 minutes.

If you time it right, your curry and fish should be done at about the same time. Put the curry in a bowl, drop the fish on top, add a lime, and you are good to go. :)

Blue Apron claims this serves two. I am pretty sure it produces four portions of curry and three portions of fish, but eh, to each their own.


[[original Tumblr post, for when the embedded images inevitably break]]

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edenfalling: stylized black-and-white line art of a sunset over water (Default)
Elizabeth Culmer

June 2017

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