Life, Liberty and the Pursuit of Foodiness

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Bumble Bee SuperFresh™ Frozen Salmon with Garden Pesto Review

First of all, anyone who follows this blog regularly will realize that this is one of only about two seafood posts here. It’s no secret I’m not a big fish eater, so when Bumble Bee® offered to send me samples of their new Bumble Bee SuperFresh™ frozen seafood line, I was hesitant. But I took it on, because one, I love to try new things and I’m trying to branch out into the world of (so insanely good-for-you) fish, and two, because it was another review opportunity, and a chance to mix up my blog content.

Anyway, Bumble Bee® makes six different types of seafood recipes for their new line: Tilapia with Lemon, Pepper and Herbs; Tilapia with Garlic and Extra Virgin Olive Oil; Spicy Shrimp Romesco; Lemon Shrimp with Garlic and Herbs; Salmon with Garlicky Black Pepper and Extra Virgin Olive Oil; and, the one I sampled, Salmon with Garden Pesto. I’m a sucker for pesto, this is not news, so I had to give this one a shot. I’ve never been a salmon fan, though, unless it’s smoked. (What? I’m a Jersey Jew, lox is in my blood.)

Bumblebee SuperFresh™ Salmon with Garden Pesto package

My favorite thing about this line is the ingredient list. Each product contains only a handful of ingredients and absolutely zero preservatives or sketchy chemicals. The ingredients read like recipes you’d make in your own kitchen, frozen into handy packets for your convenience. Thanks to that, the nutrition stats are pretty solid. The ingredient list on the Garden Pesto Salmon, for instance, is: Extra Virgin Olive Oil, basil, Parmesan cheese, almonds, parsley, fresh garlic, black pepper. Each filet (there are two per package) has 230 calories, 11g of fat, 40 mg of cholesterol, 170 mg of sodium and 26g of protein. It also has 0g of sugar, 0g of trans fat and is gluten-free. Convenient, quick and full of natural ingredients…can’t beat that, really.

Bumblebee SuperFresh™ Salmon with Garden Pesto - prepping

And these really take very little time to prepare. The salmon takes 20 minutes in a 400-degree oven. The shrimp only takes about 6 minutes on the stove. That’s about as quick and convenient as you can get. And the tilapia and salmon come with their own parchment packets, so there’s virtually no clean up. You just open the sealed packet with the filets, pop each one in its individual parchment, place on a baking sheet and bake. The shrimp has to cook in a pan on the stove, but you’re still only left with a pan and maybe a utensil or two to clean when all is said and done. They come with their own butter and seasoning medallions, so you just cook the shrimp in the pan, add the included seasoning and stir to coat.

Bumblebee SuperFresh™ Salmon with Garden Pesto - cooking

So, obviously, the big question now is, “How was it?” Well, to be perfectly honest…I still don’t like salmon. But that doesn’t mean this product was no good. The two filets cooked up perfectly in 20 minutes in the parchment and came out soft, flaky and steaming. The pesto seasoning was absolutely delicious (almost as good as my own, dare I say–and they even use parsley and almonds in their pesto like I do!). I only picked at it because clearly I’m not going to be embracing salmon anytime soon, but Kevin really enjoyed it and nearly finished his. He only stopped because he was full. I served it over red quinoa, but this would be wonderful with rice, greens or tossed into a salad. The texture, color and consistency of the fish seemed dead-on and it didn’t taste frozen or dried out, which is what I so often worry about with frozen entrees. This tasted like someone prepared it in their own kitchen, flash-froze it and shipped it to my door.

Bumblebee SuperFresh™ Salmon with Garden Pesto in parchmentBumblebee SuperFresh™ Salmon with Garden PestoI’ll admit, I’ve actually already worked through two of the Bumble Bee SuperFresh™samples I received–I also cooked up the Lemon Shrimp with Garlic and Herbs. While I’m not a big seafood eater, I am a shrimp fan, and these were oh-my-goodness delicious! I ate them on their own because I made them late on a weekend night and Kevin and I split them as more of a small meal/big snack than a full dinner, but these would be amazing tossed in some angel hair or linguini pasta. I’m actually going to be on the lookout for this one in stores so I can buy it again and try that–like a super-quick shrimp scampi. Seriously, though, between the two of us, the dozen or so shrimp were gone in under 10 minutes. I can’t wait to try the Spicy Shrimp Romesco!

Bumblebee SuperFresh™ Lemon Shrimp With Garlic & HerbsOverall, I think Bumble Bee® has a really great product here. It’s a great way to introduce people like me, who don’t know much about preparing or serving seafood, to the world of seafood with completely seasoned and prepared recipes. It’s also great for anyone who needs convenience in their life (don’t we all) but who doesn’t want to sacrifice health or flavor. I’d gladly serve these to others in a heartbeat without feeling embarrassed about serving frozen food at a dinner party. I’m willing to bet that if I served these to someone and didn’t tell them they were pre-made and frozen, they’d never know.

Eating Bumblebee SuperFresh™ Salmon with Garden PestoMy first bite of salmon

The Bumble Bee SuperFresh™ web site has a “Where to Buy” link (http://bumblebeesuperfresh.com/buy) where you can enter your zip code and find out what stores in your area carry the Bumble Bee SuperFresh™ line. Bumble Bee SuperFresh™ is available throughout the northeast. In my area, all the local Wegmans, ShopRites and Stop n Shops carry them. They retail for between $8.99 and $9.99. Definitely not bad for a seafood dinner for two! I’d definitely buy these again, especially the shrimp, and I’d recommend them to my friends and family who are looking for a quick, non-hassle way to prepare fresh-tasting, flavorful, nutritious seafood dishes.

*Note: This is a sponsored review BumbleBee SuperFresh™ I was provided with samples of the product to try at home and was paid to blog about my experience. However, all opinions, photos and text are my own.

Eataly: An Italian Food Mecca

Eataly NYC inside banner sign

First off, I want to apologize for the long wait between posts. I wrote this whole post, and then WordPress lost it, and it took a few days to get it all back together. Moving on…

Earlier this week, my boyfriend Kevin and I went to New York City and to the most glorious home of Italian food: Eataly NY. Eataly is not just a market and not just a restaurant; it is a combination of market, cooking school and 12 different eateries. The collaborative project of Oscar Farinetti, Mario Batali and Lidia and Joe Bastianich, Eataly NY at 200 Fifth Ave. at 23rd St.  is the only U.S. location of the culinary collective. Before New York City, Eataly opened seven locations in Italy and six in Japan.

Now, Eataly is not for the light of heart. This is not your average, run-of-the-mill market. It’s massive, and encompasses everything from fresh exotic produces and full butcher counters to beer, wine and caviar. It has aisles upon aisles devoted to olive oils and pestos and balsamic vinegars behind lock and key. Shelves of spices from all over the world line the walls, surrounding bakery counters, fresh and dried pastas, and, of course, all those restaurants.

Shelves of spices from all over the world lined the aisles

Red, pink and black salts. Yes, a shelf just for salts, and there wasn't just one.

Our dinner: Prosciutto di Parma, Prosciutto san Danielle, Mortadella, Prosciutto Cotto, Speck and Salami with Ricotta, Parmigiano Reggiano, Cacio Marzolino, Taleggic and Gorgonzola. Condiment plate of honey, figs and candied citrus peel.

Yes, those restaurants. The various small eateries are interspersed throughout the space, each with its own niche of Italian cuisine. We stopped at La Piazza, a stand-up eatery right in the middle of the action. Literally, you stand at small, counter-like tables. The menu at La Piazza is antipasto-style, with mostly Italian meats and cheeses as well as selections of Italian wine and beer. As first-timers, we jumped right in with a meat and cheese sampler plate and a mozzarella classico with fresh basil.To complement, I had a lovely, medium-bodied glass Barbera d’ Albi and Kevin had an Italian golden ale.

While we were both familiar with the traditional cured prosciuttos, the prosciutto cotto, or uncured prosciutto, was new to us. While it wasn’t awful, it wasn’t necessarily something I’d return for. It seemed a bit reminiscent of deli ham, nothing special. I think I’ll keep taking my prosciutto cured.

The speck was the pleasant surprise of the night, though. Prosciutto is often compared to Spanish Serrano ham, though I think the speck is even more similar in flavor to the Serrano, but with a buttery, soft, melt-in-your mouth texture. It was like an elevated prosciutto.

For the most part, we both loved everything on the meat plate, except the mortadella. (I’ve never been a fan of mortadella–it reminds me of boiled ham.) Otherwise, an exciting culinary journey.

The cheeses were just as exciting. Parmigiano Reggiano, Ricotta and Gorgonzola were familiar, but I was new to the Cacio and Taleggic. I’m a big fan of the first three, particularly Gorgonzola, which paired deliciously with the figs and candied citrus peels from the condiment plate. The Taleggic, a semi-soft cow’s milk cheese, reminded me of a milder Brie. I enjoy Brie, but I generally find the rind too bitter and pungent, and too much can be overpowering. With the Taleggic, I ate it rind and all, and found the milder flavor welcoming. This too, like Brie, paired quite well with the sweet accoutrements. The Cacio Marzolino, a sheep’s milk cheese, had a nutty flavor, slightly reminiscent of a softer Parmesan. However, it was my least favorite of the cheeses and the only one we left unfinished.

The other part of dinner: Mozzarella Classico with basil

We are both longtime fans of mozzarella, so naturally, we enjoyed the classico thoroughly. Sometimes, I’m very easy to please: the freshest, most delicious mozzarella and fresh, snappy basil make me a very happy person. Add a glass of red wine (check) and I’m perfect.

My initial hope was that we would hop around from eatery to eatery, sampling some of the best Italy has to offer, but we filled up too much on meat, cheese, wine and beer. But, of course, we did leave room for dessert. Eataly houses all of its sweets, espressos and cheeses together, and we wasted no time exploring what may have been my favorite part of the store. In addition to freshly ground espresso, marscapone cheese and fruit preserves were several counters of delectable pastries, colorful chocolates and creamy gelato.

Kevin's dessert: Italian hot chocolate and tiramisu

Kevin got his favorite–tiramisu–and a rich Italian hot chocolate. But, this is no Swiss Miss. It is thick, rich and velvety, more like melted chocolate with a touch of milk than chocolate-flavored milk. The ever-so-slight bitterness of the dark chocolate prevented the hot chocolate from becoming overwhelmingly sweet.

My Lemon Baba (Limoncello-soaked cake filled with pastry cream, topped with a candied orange peel and raspberry)

As much of a chocolate-lover as I am, I was seeking something sweet and fruity to complement the meat and cheese I ate. I had a Lemon Baba, an Italian cake soaked in Limoncello, filled with pastry cream and topped off with a candied citrus peel and raspberry. (More of that citrus peel! I really did love them.) It was sweet and tangy, light and fruity, and the perfect way to finish off the meal. The tangy acidity cut through the richness of the meat and cheese. And of course, what better way to finish off the day then with a perfect, authentic Italian cappuccino? It brought me back to my days in Spain sipping cafe con leches on my way to class. (For those that don’t know, I studied in Valencia, Spain for six months. And, boy, did they know how to make a good cafe con leche. Even McDonald’s there had good coffee. But I digress.) Fewer things in the world make me happier than a great cup of coffee (even fresh mozzarella and good red wine.)

With our stomachs filled and our taste buds satisfied, we returned to our browsing. It’s pretty much impossible to walk out of a place like this empty-handed, but since we did have a whole train ride back to New Jersey to deal with, we limited ourselves to one loaf of bread each. We each went for a soft and crusty rustic bread, Kevin an Italian rye and me a raisin. I still have about half the loaf left. The tangy sourdough flavor and the sweet raisins have made for some delicious breakfasts.

One of the walls of the wine shop

In addition to the main space, there is also an entire separate wine shop next door. I went to seek out a bottle of the Barbera d’Albi I drank with dinner, but sadly, they were out. Otherwise I would have had one more purchase to add to my list.

All in all, Eataly was a fantastic experience. But, I barely scratched the surface of what it has to offer, so I’ll just have to return. It’s produce-driven eatery, Le Verdure, tops my list of must-trys, as does its aplty-named La Pasta and La Pizza. Perhaps one of the most intriguing draws of Eataly is its rooftop restaurant, Birreria.

But one of the best things about Eataly is probably its mission: Eat Better, Cook Simpler. They work on the practice of cooking what they sell and selling what they cook, with a real focus in high-quality, natural ingredients. However, they don’t do it without a bit of cheekiness. Their “policy” states that 1. The customer is not always right. 2. Eataly is not always right. 3. Through our differences, we create harmony.Eat Better Cook Simpler banner

If you’re ever in New York City (or not, but want to–and should–be) and love all things Italian, head over to Fifth Ave. and immerse yourself in the culinary haven that is Eataly. I promise, you won’t be disappointed as it quite literally has something for everyone.

Oh, and if you do find yourself there, please, let me know what you thought of it, what you did, what you ate, etc.! I’d love to hear about other people’s experiences there.

A few more shots from the Eataly market:

Fresh octopus

Some of the priciest selections, champagne and caviar, behind a locked display case

A selection of focaccias at the bread counter

Butcher counter

Colorful chocolates in the dessert section

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