Products I Love
29 May 2015

Test Drive: Munchery Meal Delivery

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Munchery - Los Angeles

Munchery, a meal delivery service operating in San Francisco, Seattle, and New York City, recently launched in Los Angeles, and I was delighted to take it for a test drive. With The Astronomer and me balancing working full-time with a new baby, mealtime solutions that are convenient, tasty, and healthful are very welcomed in our household. Dinner at our doorstep? Yes, please.

Munchery - Los Angeles

Whereas Seamless and UberFresh deliver restaurant-prepared meals, Munchery’s food is made “in-house” at a central kitchen. The menu, which changes weekly, is created by a team of chefs who have worked in some very impressive restaurants including Providence, Hatfield’s, and Craft.

To place our first order, I logged on to Munchery’s website, chose the dishes that we desired, and selected the time and date of the delivery. Munchery currently delivers from 4 to 9 PM, Monday through Friday. There’s no order minimum or subscription commitment. The cost of delivery is $4.50 for on-demand (arrives in about 30 minutes) or $2.95 for schedule ahead (up to seven days in advance). Orders can also be placed via Munchery’s mobile app.

Munchery - Los Angeles

The food arrived on time, fully cooked, chilled for freshness, and packaged in materials that were either recyclable or compostable.

Every dish included clear instructions for preparation and assembly.  Most items required a few minutes in either the microwave or oven and the application of sauces and garnishes. Easy stuff.   (more…)

Restaurant Review
26 May 2015

Phở Ngoon – San Gabriel

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Pho Ngoon - San Gabriel

In the mood for Northern Vietnamese fare, The Astronomer and I, along with our friend Courtney, headed to San Gabriel’s Phở Ngoon for lunch. The newish restaurant, which is located in the same plaza as Boston Lobster, offered a lovely change of pace from the Central and Southern Vietnamese cuisine that we tend to favor.

Pho Ngoon - San Gabriel

Upon arriving at the modernly appointed restaurant, we were seated promptly and presented with menus. The one-page bill of fare was awesomely concise, consisting of just three starters and ten mains. We shared five dishes between the three of us.

Pho Ngoon - San Gabriel

First up was an order of pho cuon ($3.50), a dish that was super-trendy in Hanoi circa 2008 when The Astronomer and I lived in Vietnam. Comprised of thin rice noodle sheets wrapped around lettuce leaves, grilled beef, and fresh mint, the pho cuon was served with nuoc cham for dipping.

While I didn’t care too much for this dish in Hanoi, I quite liked Pho Ngoon’s more robust rendition.

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Recipe
21 May 2015

Cháo Cá – Vietnamese Fish Porridge

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Chao Ca - Vietnamese Fish Porridge

I called dibs on the fish carcass following our baked catfish feast at Phong Dinh. While little was left of the fish’s flesh, I saw great potential in the remaining bones. Namely, an opportunity to transform what would have been waste into one of the most comforting dishes ever: cháo cá (Vietnamese fish porridge).

To start, I made a light stock using the bones along with fresh ginger, scallions, and cilantro. According to Mom, the aromatics are essential for balancing the fish’s intrinsically “fishy” flavor and aroma. Next, I added rice to the broth and let it simmer for the better part of an hour. Once the rice was fully bloomed, thickening the porridge just so, sautéed fish and mushrooms were added in. Chopped cilantro and scallions topped each bowl to finish.

Even though cháo cá  is essentially made with kitchen scraps, the flavor coaxed from the humble ingredients is rounded and rich. It’s hard not to feel utterly satisfied after finishing a bowl of this soulful porridge.

  • 1 large fish carcass, with any remaining flesh removed and set aside
  • Water
  • 1 bunch cilantro
  • Small knob ginger (1.5 inches long), peeled and thinly sliced
  • 1 bunch scallions, white and green parts separated
  • Salt
  • Fish sauce
  • 1 1/2 cups Jasmine rice, rinsed and drained
  • 1/2 tablespoon vegetable oil
  • 8 ounces white button mushrooms, rinsed and quartered
  • Chili powder (optional)

Make broth

Chao Ca - Vietnamese Fish Porridge

In a large stock pot, combine 4 quarts of water, fish carcass, cilantro (stems only), ginger, and half of the scallions (white part only, halved lengthwise). Bring to a boil, then simmer for 30 minutes on low heat.

Remove broth from heat and discard fish carcass and aromatics. Season with 1 tablespoon salt and 3 tablespoons fish sauce.

Make porridge

Chao Ca - Vietnamese Fish Porridge

Over medium-low heat, return the broth to the stove and add in rice. Simmer until desired thickness has been achieved, approximately 45 minutes to 1 hour.

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