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Post by Daos on Dec 3, 2023 15:09:26 GMT -8
I've gathered the ingredients for the third Flavors of the Multiverse recipe. Any guesses?
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Post by Igordragonian on Dec 5, 2023 7:11:04 GMT -8
Some sort of burger?
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Post by Daos on Dec 5, 2023 19:35:43 GMT -8
Nope, but that does sound pretty good.
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Post by Daos on Dec 7, 2023 20:00:46 GMT -8
Tonight, I made the first of the Solamnia recipes from my new D&D cookbook: Boar Hock Soup! "Whether you make boar hock soup at the hearth of a cozy inn or on the campfire after the hunt, it is a meal unto itself. Like traditional bone-based soups, this version was originally created to let no part of a boar go wasted--in this case, the hock, or lower leg. But in times of plenty, you can still find soups filled with generous chunks of boar and without any bones to speak of. The genius of this recipe is in its recognition that boar is best complemented by a classic, creamy potato-leek soup. Brimming with whatever other veggies and spices you can get your hands on--even chestnuts are great in the mix--it is a savory, hearty celebration of the bounty of nature. Perfect for a cold, windy night." This one had 1 hour of prep, 2 1/2 hours of cooking. I kind of cheated on the prep in that I bought a bag of chestnuts that were already cooked and peeled, so all I had to do was chop them up. Overall, the soup was good, but compared to the Potato Leek Soup from the last book, it paled a bit. The chestnuts didn't really seem to add anything, either. I feel like I could have probably left them out altogether. But anyway, it was a pretty hearty chicken soup. I served it with some savory rolls and am now all full and warm, so that's nice. Not sure I'd make it again; I'd rather have the Potato Leek Soup instead. I loved that recipe.
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Post by Daos on Dec 10, 2023 15:38:10 GMT -8
I've gathered the ingredients for the fourth Flavors of the Multiverse recipe. And wow, salmon is expensive. @_@ Oh, oops, just realized I forgot to include the capers and the lemon juice in the photo. Ah, well.
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Post by Igordragonian on Dec 12, 2023 9:11:20 GMT -8
Tonight, I made the first of the Solamnia recipes from my new D&D cookbook: Boar Hock Soup! "Whether you make boar hock soup at the hearth of a cozy inn or on the campfire after the hunt, it is a meal unto itself. Like traditional bone-based soups, this version was originally created to let no part of a boar go wasted--in this case, the hock, or lower leg. But in times of plenty, you can still find soups filled with generous chunks of boar and without any bones to speak of. The genius of this recipe is in its recognition that boar is best complemented by a classic, creamy potato-leek soup. Brimming with whatever other veggies and spices you can get your hands on--even chestnuts are great in the mix--it is a savory, hearty celebration of the bounty of nature. Perfect for a cold, windy night." This one had 1 hour of prep, 2 1/2 hours of cooking. I kind of cheated on the prep in that I bought a bag of chestnuts that were already cooked and peeled, so all I had to do was chop them up. Overall, the soup was good, but compared to the Potato Leek Soup from the last book, it paled a bit. The chestnuts didn't really seem to add anything, either. I feel like I could have probably left them out altogether. But anyway, it was a pretty hearty chicken soup. I served it with some savory rolls and am now all full and warm, so that's nice. Not sure I'd make it again; I'd rather have the Potato Leek Soup instead. I loved that recipe. Good thing I just had dinner. It looks great. Soup is a lot of work.. but it looks like it was worth it
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Post by Daos on Dec 12, 2023 18:29:05 GMT -8
Yeah, all of these recipes take a lot of work and time. Sometimes they can take up the entire day. Usually things go faster on second and third attempts, though. The first time is always the longest.
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Post by Igordragonian on Dec 13, 2023 9:51:14 GMT -8
It's an effort I must respect. I think I would have lost concetration and would have ruined it at some point
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Post by Daos on Dec 13, 2023 18:31:33 GMT -8
Thanks, I appreciate that.
I wish I could make soup more often, but it's high in sodium, and I'm supposed to be cutting back on that.
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Post by Daos on Dec 14, 2023 15:08:52 GMT -8
Tonight, I made the first of the Realmspace recipes from my new D&D cookbook: Beluir Poached Salmon! "Known as the unofficial capital of the former halfling nation of Luiren, Beluir was well regarded for its friendly folk, its strategic port location, and of course, its food. The city's proximity to forests, rich farmland and the sea made it an obvious destination for chefs and diners from across the Realms. And few dishes stood out more than Beluir's famous poached salmon. Available at virtually any eating house in town, the most traditional preparation came from the Friendly Burrow tavern, which created a mouthwatering spread, comprising both fresh and smoked salmon, herbs, cream cheese and a touch of cayenne, served atop a baguette with a sprinkle of capers. If you couldn't get into the Friendly Burrow (it was always packed), the Cold Duck Inn made a worthy representation, and they even had rooms for rent that could accommodate 'tall folk' guests who needed a rest after dining. While Luiren is no more, this famous dish can still be found on board various halfling-crewed spelljammers who commandeered this dish as their own." This one wasn't very difficult. About half an hour of prep, another half of hour to make, and then a final half hour to sit in the fridge to 'blend.' It's basically lox. I've never had it before, or even heard of it. But it's fairly good. I think it might have tasted better on bagels than crostini, personally. Maybe next time I'll try that, if I ever make it again. That said, hardly a meal. Much less a 'feast.' More of a snack, or maybe an appetizer. As a bonus, I didn't use the entire salmon fillet; I still have about half of it in the freezer, so maybe I can figure out something to do with that next week.
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Matt4
Paragon
Posts: 3,540
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Post by Matt4 on Dec 14, 2023 18:35:30 GMT -8
I figured it would be something like this, but I imagined a bit different. Crostini with smoked salmon and creeme cheese is a pretty popular appetizer here, althought it looks more like this. If you have more salmon and don't know what to do with it, I'd recommend pasta (farfalle would be the best format) with it, cooking cream and a bit of black pepper. It's really good.
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Post by Daos on Dec 14, 2023 20:03:57 GMT -8
Yeah, this recipe had me get two kinds of salmon (smoked and fresh), then steam the fresh, and blend them both together into the cream cheese. I wonder how differently it would have tasted if I had done in the more traditional way of just using smoked salmon, and only putting it on top?
And thanks, I'll see if I can find any good recipes for farfalle with salmon.
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Post by HorizonsDream on Dec 14, 2023 20:06:30 GMT -8
Matt4 That looks like sushi on top of cream cheese.
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Post by Igordragonian on Dec 14, 2023 21:37:10 GMT -8
It looks good!
And I somehow happen to have spare salmon I putit on cheese and make a toast out of it
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Matt4
Paragon
Posts: 3,540
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Post by Matt4 on Dec 16, 2023 4:38:37 GMT -8
Matt4 That looks like sushi on top of cream cheese. Yes... which now makes me crave sushi ;_;
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