Cook SF
Web site: www.cook-sf.com
Think of us as your dinner prep chef. Cook! does all the shopping, chopping and measuring - you get to do the cooking! We eliminate time-wasting shopping and tedious chopping and measuring required for home-cooked meals. We deliver fresh ingredients with simple instructions, ready to cook for a delicious dinner!
Menu:
Cook! Time: around 40 minutes
Cook! Equipment: Oven/ Stove Roasting Pan x2, Pots x2,Frying pan
Cook! Ingredients:
Asparagus kit Asparagus, arugula, manchego cheese, balsamic vinaigrette, olives, olive oilCeleriac and Jerusalem Artichoke SoupSoup, truffle oilQuail kitQuails, crème fraîche, Meyer lemon, wine, butter, parsley, instant-read thermometerSwiss chard kitSwiss chard, shallots, olive oil, Meyer lemon Chocolate molten cake, Chocolate cake, cream.
Cook! Steps
- Asparagus:
Preheat oven to 425º F.
Toss asparagus on the roasting pan and season with a few shakes of salt and pepper.
Drizzle olive oil all over asparagus.
Add 2 tbs of water to pan and roast for 8 min.
Line the plates with arugula and drizzle balsamic vinaigrette to taste.
Sprinkle with olives and manchego, and place asparagus on top.
Enjoy your first course!
Soup
Pour soup into pot.
Heat soup gently on stove over low heat for about 10-15 min until hot. Stir occasionally.
(While soup is heating, start on the quails.)
Serve in bowls and drizzle truffle oil on top.
Roasting the Quails
Turn oven up to 475º F.
Heat frying pan on stove over high heat and add olive oil and butter. Wait for pan to start smoking, approximately 2-3 min.
Add quails breast side down and brown on each side for 2 min until skin is brown.
Either move quails to a roasting pan, or leave quails on frying pan if you have a frying pan that can be put directly into the oven. Turn off stove.
Enjoy your soup, and come back once you are done!
Place browned quails (in roasting or frying pan) on top rack of oven and roast for 8 min.
(Start on Swiss chard while quails are roasting.)
Remove and test with instant-red thermometer. Insert thermometer where? Quails are done if it registers 135º F.
Remove quails onto plate. Set pan aside.
Organic Swiss chard
Heat pot over med heat and add olive oil.
Sauté shallots for 2-3 min, stirring occasionally.
Add Swiss chard and cook for 4 min, stirring occasionally.
Season with salt, pepper; slice the lemon in half and squeeze the lemon juice onto the chard.
Arrange onto plates and place roasted quails on top.
Making the sauce for the quails
Using quail roasting/frying pan, place on stove over med heat. (Use pot holder - be careful - the handle as it will be VERY hot if you have put it in the oven.)
Add wine and scrape pan to loosen browned bits. Cook for 3-4 min for half of the wine to evaporate.
Add crème fraîche and stir for 1-2 min.
Add parsley. Slice lemon in half and squeeze in lemon juice. Season with salt and pepper to taste.
Drizzle sauce onto quails and chard and enjoy!
Valrhona Dark Chocolate Molten Cake
Remove cakes from refrigerator.
Pre-heat oven to 400º F.
Remove cling wrap and place cake in oven; bake for 12 min or 14 min (a little longer if cakes have been left in the refrigerator until being put in the oven.)
Remove and let rest for 1 min. Enjoy!
Optional: Slide a knife around the cake, and remove onto plates. Drizzle cream on top and serve!
Did You Know?
We have tried to incorporate many ingredients with aphrodisiac properties. Chocolate is a commonly known aphrodisiac, which the Aztecs referred to as the "nourishment of the Gods." Serotonin and other chemicals found in chocolate, such as phenethylamine, are also thought to act as mild sexual stimulants. Asparagus is enjoyed as an aphrodisiac more for its shape than anything else! Arugula, truffles, vanilla, parsley, and celery root are all said to be aphrodisiac ingredients too.
More interestingly, garlic has also been said to "stir sexual desires." We have included some garlic but certainly gone for moderation with that ingredient. Enjoy your Romantic dinner!
The asparagus, Jerusalem artichoke, celeriac, Swiss chard, lemons, arugula, shitake mushrooms, oyster mushrooms, crimini mushrooms and shallots are local and organic.
Our white bio-pak boxes are made using a bleach-free "elemental-chlorine free" process and can be recycled. The plastic containers are made with extruded polypropylene which can be recycled as well. Alternatively, they can be washed and re-used again.
Copyright: 2008 Cook! SF
