In Paris, the women know a lot when it comes to shopping. Today, with the majority of French women working outside the home, they’ve come to rely on Picard, a grocery chain in Paris selling only frozen food…everything from luxurious meals like quail stuffed with fois gras to pasta and soups, breads and pastries.
Now that same sophistication in frozen foods has made its way to America. Meet dcuisine…a company that’s re-invented the frozen dinner, as we know it.
Dcuisine’s ‘dinner delivered to your doorstep’ concept provides its customers nationwide with chef-created, flash-frozen, ALL-NATURAL restaurant-quality meals any night of the week; all without the hassle of having to shop, prep, cook or cleanup themselves. The best part: these meals are prepared by Ken Arnone, one of only 67 Certified Master Chefs in the country, who is hands on for the small batch production of each menu item.
The ‘single-serving’ dinners are cooked with all-natural ingredients, harvested at their peak using sustainable practices. The sophisticated menu items range from Butternut Squash Soup ($10) to Pacific Seafood Stew ($19), which is Chef Arnone’s spin on this classic San Francisco fish stew and is prepared with slow roasted wild caught shrimp, salmon and scallops in a rich seafood broth with couscous, carrots, rutabaga, and garlic and is finished with a hint of Pernod.
Dcuisine meals are all pre-cooked and made to be re-heated ‘sous-vide’ style in simmering water or some of the new menu items being announced soon will also be made to bake in the oven.
I was sent four delicious dcuisine menu items to review. I selected the Beef Short Ribs, Lobster & Corn Chowder, Mediterranean Shrimp with Tomatoes and Chickpeas, and Yucatan Stuffed Chicken Breast.
I ordered the meals on Monday and received them on Wednesday. Wow! Very quick service! I decided to try out the Lobster & Corn Chowder first. All I had to do was boil a pot of water and insert the pouch containing the frozen soup, and let it heat for about 15-20 minutes. Thank heavens I was home alone and did not have to share because it was a small portion and I love my lobster!
Chef Ken’s Notes
First we chose sweet and tender cold-water lobster that is hand cut. Then the soup base is started with organic corn, onions, garlic, pancetta and Yukon gold potatoes that are slow simmered, with a portion of the corn pureed to create a rich texture and mouth feel.
My Notes
After I heated up my chowder (about 17 minutes total) I cut open the side of the pouch and poured my soup into a nice cozy mug. (That is the way I like to enjoy my soup.) The flavor was amazing and the lobster and corn had a sweet taste. It truly was a luxurious meal for me because I love lobster and the chowder was delicious!
Chef Ken’s Notes
Creating the right balance of wine and a full flavored sauce along with properly seared and slow-simmered tender beef short ribs is key to the success of this dish. We carefully selected the size and cooking techniques of the carrots, mushrooms and pearl onions to ensure flavor and doneness.
My Notes
I shared this with my daughter. We both enjoyed the delightfully tender beef that just melted in our mouths. It has a very rich and succulent flavor, Very satisfying to the palate!
Chef Ken’s Notes
We slowly develop the flavors in this complex sauce with olive oil, sauteed garlic and onions, a white wine reduction, diced tomatoes and chickpeas. The jumbo wild caught shrimp are slow roasted at a low temperature and then added to the sauce with parsley and oregano.
My Notes
I got to enjoy this entree myself because thankfully no one else in my house like shrimp. (Their loss, of course.) I really enjoyed this dish! I loved the tangy tomatoes and the yummy shrimp. It was a robust and flavorful combination. In fact, I am craving it right now! I could eat this every day. I love it!
Chef Ken’s Notes
A two-day culinary process that starts with an organic corn and zucchini filling that is hand stuffed into each chicken breast. We slow roast the chicken, and finish the dish with roasted diced zucchini, corn, and a rich red pepper sauce.
My Notes
Talk about heaven! This entree is amazing. It was simply delicious. (I did share it with my daughter and she loved it too.) The combination of cilantro and lime really bring out the boldness in this amazing dish.
Dcuisine was co-founded by New York entrepreneur Sam Metzger who launched the ‘Chipwich’ -the first chocolate chip ice cream sandwich-in the 1980’s that became a desert icon in the American household.
Get 15% off your order! Just put the following coupon code in the promotion box when you order: MOMMIES15
To place an order go to: https://www.dcuisine.com/
Disclaimer: I received samples of this product to review and to keep. All opinions are my own.
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