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I Am Not a Three Helping Girl, But Today I Was. | Kokkinisto | One Cook, Two Books

I was so incredibly excited with the outcome of this dish that I got mad my boyfriend wasn’t here to share it with me.   Food is kind of a big deal for me, but never so much that I was upset for not being […]

Mistakes Happen | Tah-Dig with Potato Crust | Red Cabbage, Pistachio, and Mint | One Cook, Two Books

Note: the events discussed in this post occurred Wednesday, August 2nd. 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 are some days that just don’t happen to go right. Maybe one day you break something. Maybe one day you lose something. Maybe one day you burn something.

 

Or a lot of things.

 

That was my day today.

 

I believe I went into today’s dinner a bit overconfident after my amazing Chicken Kebabs and Corn Salad that I made a few nights prior. Making Mina Stone’s Tah-Dig with Potato Crust and Red Cabbage, Pistachio, and Mint salad were tasks that I took for granted. In the process of making these dishes I not only failed with the tah-dig “flip” (I shall explain, I promise) but also failed at monitoring some simple ingredients.

 

Let us begin with the Tah-Dig. What is that exactly? Sometimes called “Persian Stuck Pot Rice”, this dish involves frying parboiled basmati rice to the bottom of a pan while continuing to took the rest of the rice all the way through. In the end, you flip the dish over on a plate which makes the fried side face up. In Mina Stone’s recipe, there is a potato crust on top of the rice. Sounds delicious, right?

Well, it was. Besides the fact that I forgot that I was cooking it and burnt most of the potato to a crisp. I believe I forgot about it while shelling pistachios for the Red Cabbage salad. I failed with this dish a second time when it came to flipping it over. I wasn’t too upset with this one, though, because Mina warned that it does not always work out. I was just bummed that I burnt it more than anything.

Oh, while I was focussed so much on trying to figure out some way to fix this unfixable problem… I was burning the pistachios that I had been toasting for the salad.

 

So then I had to retoast those as well.

Flavorwise, the Tah-Dig was still very yummy. It was a little extra toasty in some places, but I was able to pick around any super toasty areas. My dad actually loved the burnt stuff, so we saved that all for him.

 

The salad was nice as well. It was a little plain for my liking and I felt it could have used a little more pistachios (because who doesn’t think that about pistachios?) but all in all it was satisfying. I ended up finishing it the next day.

 

It was a stressful dinner to make. The end result ended up alright, though I know I could have done better. Next time I cook I will definitely have to focus more!

 

Soup’s On! | Red Lentil Soup with Cumin and Lime | One Cook, Two Books

Note: the events discussed in this post occurred Tuesday, August 1st. 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!   If you were only allowed to […]

Sometimes My Meals Truly Come Out Perfect | Smokey Spiced Chicken Kebabs | Raw Corn Salad with Toasted Almonds and Lime | One Cook, Two Books

Note: the events discussed in this post occurred Monday, August 31st. 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!   It is rare that I can […]

A Lesson I Still Have Yet to Learn… And that Gross Looking Food Doesn’t Have to Taste Gross | Aginares Me Araka | One Cook, Two Books

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?

 

Of course.

I tried to Be Gluten Free but then This Recipe Came into My Life | Egg Noodles with Garlic, Chili, Lemon Zest, and Parsley | One Cook, Two Books

I tried to Be Gluten Free but then This Recipe Came into My Life | Egg Noodles with Garlic, Chili, Lemon Zest, and Parsley | One Cook, Two Books

Note: the events discussed in this post occurred Wednesday, July 26. 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!   I started to watch a documentary […]