Let’s get this out of the way right now…
Screw the cod fish. Keep the eggplant…and noodles!
This was an overall decent recipe with the seared cod as merely an afterthought. I would have been perfectly happy making (and eating!) the cucumber-soba noodle salad and eggplant simply as is. They were both super yummy! It felt like Blue Apron just threw in the fish to have a protein in there.
Oh, in response to the most recent blog entry, I am happy to report Blue Apron saved some face and I was fully refunded the cost of the meal that never arrived. Still a little sad to not cook the hot dogs, but glad to not be out the food or my money. I’m a big fan of the concept of having dinner ingredients delivered, so a second chance they will have. I’m glad this recent recipe (well, at least 2/3rds of it) made up for the 4th of July shipping blunder.
I scored the eggplant with diagonal cross-hatching in order for it to absorb max flavor of a glaze made from a mixture of mirin, white miso, and sesame oil. After baking for 20 minutes, it was the perfect mix of sweet and tangy.
Blue Apron sent a huuuuuuge package of soba noodles. We had plenty of leftovers the next day. The noodle salad consisted of raw, sliced cucumber, the cooked soba noodles, the white bottoms of scallions, thai basil, some ginger which I cooked in olive oil, and the remaining half of the mirin-white miso mixture. Very yummy, I would definitely cook this again if it were possible to source all these ingredients. Who knows where I’m going to find white miso paste in the sticks.
I cooked this meal while short on space. We had family in town to celebrate my daughter’s big 4th birthday and there were too many cooks and projects in the kitchen going on! Luckily it worked out and received positive reviews from all who consumed it.
I have an exciting surrogacy update! First appointment August 5th!