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Recipe ideas!!!!

post #1 of 13
Thread Starter 
This has been popping around in my head for a couple days please let me know what yall think.
Blueberry risotto topped with a lemon Dijon chickengarnished with tarragon chiffonaude. I want to work with these favors so bad but I am not sure if it will all blend. I'm thinking the risottos might be a bit sweet. I can taste all the flavor a in my head. I want bold hard hitting flavors. I want the rissoto to compliment the chicken but idk how it will all mesh. Do yall think? Any and all opinions are appreciated
post #2 of 13
I don't think those flavors sound terribly appealing, but I suggest you try it out anyway. When I first started creating recipes, many of my ideas did not work out but I learned a lot from the process. I especially got better at paying attention to how flavors interact and at visualizing the end result.
To create new and exciting dishes, you can't always play it safe.
After saying that, I would add that at least in a restaurant with an a la carte menu, the dish doesn't need to just taste great. But it needs to also sound great on the menu description. I have seen delicious recipes fail simply because guests don't order it. Even if everyone in the kitchen loves it, in the end you need people to buy it.
post #3 of 13
Thread Starter 
Well I knew lemon and blueberry worked well together and I have done a lemon blueberry sauce with chopped tarragon garnish for chicken breasts and rice before and it was delicious so I wasn't sure how the flavors would work with rissoto.
post #4 of 13

How would you do the risotto?  I'm a little concerned that the color or your risotto may not end up looking too appetizing.  Blueberries can sometimes give dishes a greyish blue color and risotto that color wouldn't look too nice.

post #5 of 13
Quote:
Originally Posted by Butleraustin92 View Post

This has been popping around in my head for a couple days please let me know what yall think.
Blueberry risotto topped with a lemon Dijon chickengarnished with tarragon chiffonaude. I want to work with these favors so bad but I am not sure if it will all blend. I'm thinking the risottos might be a bit sweet. I can taste all the flavor a in my head. I want bold hard hitting flavors. I want the rissoto to compliment the chicken but idk how it will all mesh. Do yall think? Any and all opinions are appreciated


I like blueberries, and I like risotto.  It sort of puts me in mind of a dessert dish - rice pudding (particularly if you added mascarpone).  That's not to say it wouldn't go over well with others.  Taste is individual.  What matters is to keep your cooking creativity alive, and go with your gut instinct.

post #6 of 13
Quote:
Originally Posted by Cerise View Post


I like blueberries, and I like risotto.  It sort of puts me in mind of a dessert dish - rice pudding (particularly if you added mascarpone).  That's not to say it wouldn't go over well with others.  Taste is individual.  What matters is to keep your cooking creativity alive, and go with your gut instinct.


There is a dessert here in sweden called rissi la malta that is risotto, cooked in milk and cooled, mixed with whipped doubble cream, add a touch of vanilla and serve cold with berry( pick your flavor) compote or saft sås. Tasty.
post #7 of 13
Quote:
Originally Posted by Lagom View Post


There is a dessert here in sweden called rissi la malta that is risotto, cooked in milk and cooled, mixed with whipped doubble cream, add a touch of vanilla and serve cold with berry( pick your flavor) compote or saft sås. Tasty.


I was thinking along the lines of a dessert dish, but not so much paired with chicken.  Add some cocoa or chocolate, and put it in an ice cream cone, and I'll all over it. ;-)

post #8 of 13
You know, add in some egg yoke and turn the cream into custard then mix with the cold rice in a churn, may be onto something like a risotto icecream, add whole frozen berries. 😀
post #9 of 13
Quote:
Originally Posted by Lagom View Post

You know, add in some egg yoke and turn the cream into custard then mix with the cold rice in a churn, may be onto something like a risotto icecream, add whole frozen berries. 😀

 

 l like the way you think @Lagom

 

Who wouldda thunk the Ramen Burger and Chicken and waffles would be so popular.  You just never know.

post #10 of 13

sounds wrong. just bad. BUT some spek might help

post #11 of 13
Thread Starter 
Quote:
Originally Posted by Pete View Post

How would you do the risotto?  I'm a little concerned that the color or your risotto may not end up looking too appetizing.  Blueberries can sometimes give dishes a greyish blue color and risotto that color wouldn't look too nice.
After thinking I might have a lemon herb rissoto. With a lemon blueberry compote. I love the dessert idea but I was think for more of an entree
post #12 of 13
Quote:
Originally Posted by Butleraustin92 View Post


After thinking I might have a lemon herb rissoto. With a lemon blueberry compote. I love the dessert idea but I was think for more of an entree

 

I think the lemon herb risotto sounds much better.  As for the blueberry compote, make sure that you add enough spices to make it truly savory.  Allspice comes to mind.  And instead of chicken go with duck, chicken is a bit delicate while duck can withstand bold flavors and fruit.  

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #13 of 13
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post

I think the lemon herb risotto sounds much better.  As for the blueberry compote, make sure that you add enough spices to make it truly savory.  Allspice comes to mind.  And instead of chicken go with duck, chicken is a bit delicate while duck can withstand bold flavors and fruit.  
I never thought of serving it with duck! I love it! But what kind of veg would I serve with that or would I even go to that extent because of the risotto? What do yall think?
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