Re: Comments
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Nasturtium leaves- what did they taste like?
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Peppery, like arugual, but closer to a radish flavor.
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Is there anything you could put here keeping with your southwestern theme that could add some variety to your dish?
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I thought that the spiced mayo, cilantro, and aged cheese did enough. I hate to add more flavors to complicate it.
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I was a little wary of the kasha and chopped chestnuts. I thought that could taste sort of bland, but I have never had it, just going by the pictures.
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Adding the butter helped to keep it from being dry, but I think the mild sweetness of the chestnuts smoothed out the powerful roast flavor. I think it would work very well as a grain in a soup.
It was a chance, and I am deriving fun from this by trying new foods and techniques, and trying to come up with original dish ideas that I would be interested in trying in a restaurant if on the menu.
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