Food and Drink

Chef’s Plate x Chef Sous Chef

Last modified on February 2nd, 2018 at 8:54 pm

We believe that when you eat real ingredients there are no rules to eating. We also know that when life gets busy food choices aren’t always the healthiest choices, leaving less time for meal planning and grocery shopping.  This is why we launched Chef|Sous Chef, and why we decided to try Chef’s Plate.

Chef’s Plate, a convenient gourmet meal subscription, delivering fresh and pre-portioned ingredients to make chef inspired dishes, was born from the idea that cooking quick, healthy and exciting meals at home should be more accessible. Each plate costs $10.95 with the option to skip or cancel at any time – Chef’s Plate, on a mission to make cooking fun again.

Seared steak with demi-glace over buttery polenta with green onions and cherry tomatoes.

Difficulty: Medium

Prep Time: 25 Minutes

Calories Per Serving: 640

Ingredients | Makes 2 Portions

  • 1 | 10 oz flat iron steak
  • 1 cup cherry tomatoes
  • ¾ cup cornmeal
  • 3 tbsp butter
  • 3 green onions
  • 2 tbsp demi-glace
  • 1 yellow bell pepper
  • ½ tsp red chili flakes
  • 2 cloves of garlic


Chef’s Plate Recipe:

In a medium pot, boil 3 cups of water for the polenta. Thinly sliced garlic, pepper and green onions and saute with cherry tomatoes until vegetables soften and tomatoes begin to burst. Season and remove pan from heat. Remove pot from heat. Cook the steak in a pan for 5 minutes per side for medium rare and set aside to rest. Add cornmeal to boiling water while whisking for 15 seconds, cover with lid, lower to simmer and cook for 5 minutes. Using the same pan with leftover meat juices, add demi-glace and ¼ cup of water. Whisk to combine and remove from heat. Plate polenta, steak with demi-glace and vegetables.

What we loved:

Knowing our Chef’s Plate box was waiting for us at home had us dreaming of dinner time. When we pulled the tape off the box, the reveal was an experience in its own. The lid opened like a little mini cooler, insulated and packaged neatly with the pantry items on the top. Under the pantry items were (reusable) ice packs keeping our meat (which was very high-quality) cool. With fool-proof recipe instructions, our Chef’s Plate experience was easy enough for a chef, a cook and those with zero cooking skills. Without altering a single method, the end result was perfect. Seared steak over buttery polenta is a classic dish that was enhanced with bursts of tomato and fresh peppers.

What we didn’t love:

Nothing. The pre-portioned ingredients made for a quick and efficient prep time and an even easier cleanup. Not to mention, no time was wasted measuring pantry items, leaving more time for enjoying our meal.

We’ve got another date with Chef’s Plate later this week. If our second date is anything as good as our first someone might be getting lucky. Stay tuned and sign up with Chef’s Plate today using #CHEFSOUSCHEF to receive 3 free meals with your first order.

Bon appetit xo

Chef | Sous Chef

 

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