it came out largely successfully but the bean sprouts and soy sauce (left over from the previous evening's spring rolls) i think gave it too much of a chineese flavor. the next iteration will have a vegitable stock saute base with either corn starch or flour rue as a thickening agent then possibly ... i'm going out on a limb here -- placed in a dutch oven between two layers of thinly sliced potatoes, topped with chives aand aand -- wait, i'm seeing some sort of bread -- why not hold the thing together in an onion bread batter? -- okay, that'll take crazy amounts of time to figure out. brain on overload.
the sad part about me writing a cookbook is that there are so many failed experiments between the successes ....
another shot