I know I’ve just been sharing with you the good stuff but in reality, there were a lot of failures along the way. I could count the number of times I’d have to force myself to eat what I cooked just because it didn’t fit my taste. There were also times my husband had to say it tasted nice even when his face says otherwise. He’s been kind and extremely supportive as I figure out the whole cooking situation!
The one lesson I really want to understand is flavor. I’d love to really know which food items would work well together. Since I’m rather a picky eater (lol more like meat eating only) this whole flavor thing is a challenge. In simple terms, you could say that I have a limited flavor palette. This has caused this meal’s downfall!
I was trying to cook some french beans in olive oil. The inspiration was sauteed veggies that can be used as a complimentary dish to steak or some meat product. Since I couldn’t afford the meat part yet, I tried to do the veggie dish first. It was all going well. The plan was straightforward. Boil the veggies and then sautee everything in olive oil with a little butter.
The beans, potatoes, and carrots were all crispy and perfectly cooked! For a first-timer, I was pretty impressed with myself especially with the whole boiling the veggies part (since the genius in me boiled the veggies at the same time). The problem was when I added tomatoes. The tomatoes had this distinct flavor (not sure if it was sour or what) but it was very distinct and didn’t complement the beans. It wasn’t bad but it wasn’t good either. Looking back, I obviously should’ve used cherry tomatoes.
I still haven’t learned the right way to cook this dish. Maybe it’s as easy as not adding the tomatoes. If only I could turn back time and skip adding the tomatoes to find out.