Note: the events discussed in this post occurred Thursday, July 27. Being a stressed out college student, I’ve been wrapped up in school work and have not been able to post to my blog until today. My apologies!
There is one continuous struggle I find myself facing when making particular dishes. For some reason, I just cannot seem to thicken meals correctly! If I’m making an Asian dish, the sauce is never thick. If I’m making soup that needs a slurry, the broth is never thick. Gravy of mine is never thick.
Today was just another one of those days where I hoped to be successful with thickening a recipe… but again fell short.
I really didn’t know it was going to be so hard!
Nevertheless, I made Aginares Me Araka, or braised artichokes, peas, and potatoes in lemon and olive oil.
Mina Stone’s dish came out so incredibly colourful. The pease were bright green. The artichokes were light and bright. The potatoes popped. The dill added a crisp look to the dish.
Mine, on the other hand, looked like one of the saddest dishes I have ever seen. The colours all faded, leaving a murky, greenish yellow. The dill wilted and turned brown. It didn’t have any sort of cream texture. Just wet.
It was just sad.
BUT! I learned not to judge a book by its cover. After trying the dish out, I found that the flavours really did mix well together! Of the entire dish, my favourite part were definitely the peas. They added just the right amount of sweetness to counteract the tartness from the lemon.
Would I make this recipe again? Probably not. Will I keep working towards attempting to successfully thicken a dish?