Plated Review: 16th May 2014 - Soy Glazed Pollock with Pea Shoots and Miso Mashed Potatoes + Pan Roasted Steak with Onion Marmalade and Spring Farro

After our First Plated Box was such a hit, I just had to order again. 

To everyone who hasnt heard about them, they offer 7 chef-designed recipes each week. 

The weekly dishes always include 4 healthy meat & fish options and 3 unique vegetarian dishes. After you decide which recipes you would like to receive you type in your ZIP code and they offer you certain delivery dates for your region. The items will arrive that day in special packaging, so it all will be fresh and ready for your dinner. 

The fresh ingredients will be delivered with a step-to-step recipe card, so that you can surprise your family with a special meal.

What I really like about this service is that they use locally sourced ingredients, like for example they always try to use local, seasonal produce and meats from local sellers.

This time I ordered: Soy Glazed Pollock with Pea Shoots and Miso Mashed Potatoes 

and also
Pan Roasted Steak with Onion Marmalade and Spring Farro

First I cooked The Pan Roasted Steak with Onion Marmalade and Spring Farro, here are the ingredients:

 The Flat Iron Steak looked great and I just needed to season it.

Farro, looks like the Cereal Honey Smacks to me, is a type of wheat. You just cook it like rice. It is perfect for salads and soups.

 Then I cut the red onion and sauteed it until it turned soft, then I added the red wine and sugar.

They turned out beautifully.

I added cucumbers, raddish, onions and lemon juice to the Farro. It turned it into a great salad.

 Here is the steak, after cooking it in the pan.

Here is my final dinner plate. It was delicious.  My whole family loved it.
The steak was medium rare and the marmalade onions gave it a great taste. My personal favorite was the salad though. Great balance between crunchy and soft and a hint of lemon.

 

Here is dinner # 2

Soy Glazed Pollock with Pea Shoots and Miso Mashed Potatoes

At first I boiled the red potatoes and then added them to the milk, butter, miso paste and Sriracha Hot Sauce.

 Then I just added the shallots.

 I cooked the Pea shoots, the young top leaves and tips of vines on a pea plant, and shrunk down like when you cook spinach.

At first I broiled the Pollock in the oven and then baked it until the fish was cooked through.

This dinner was okay, I think the Poollock could use more flavor and the Pea Shoots had a lot of hard stems. Other then that it was a good new flavor experience for us. 

I never had spicy mashed potatoes before, that was quiet interesting.

Here is my final plating.

 

If you are interested in checking out Plated follow this link. 

Thank you

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