During my first year of law school, my contracts professor gave us his famous hypothetical. We were to imagine that a man invited a potential client to dinner, and made a luxurious souffle with walnuts and truffles. Unfortunately, the walnuts were rancid. How much could the man recover from the shop that sold him the rancid walnuts that ruined his super expensive souffle and made his business deal go sour?
Well, I still don't know the answer to that, but I was reminded of this hypo after trying out the Eggplant with Pomegranate Walnut Sauce from 1,000 Vegan Recipes tonight. A friend had commented in class that any good cook would have tasted the walnuts while making the souffle. I'm ashamed to admit that I tried the walnuts I was using in this dish- and realized I didn't remember what raw walnuts are supposed to taste like. I can't remember the last time I had a walnut- much less a raw one rather than a toasted one. I also can't remember when I bought the bag of walnuts sitting in my pantry that I decided to open up for this dish. Bad call.
I thought the walnuts had a slightly funny aftertaste, but thought the taste would go away when the walnuts were cooked. It didn't. The result was edible, but well, yeah, it was just edible. So, while I would love to review my first recipe from 1,000 Vegan Recipes, I really can't. Some day I'll try the recipe again, or wait for one of the ladies at "Cooking from 1,000 Vegan Recipes" to do it, but for tomorrow I'll turn these fried eggplant slices into Eggplant Parmesan.
As it turns out, the package of walnuts said "Best by Nov 13 2009", which just so happens to be the very day I made the dish. They probably would have kept better if I had put them in the fridge. Oh well, happy Friday the 13th!
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