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Post by Daos on Feb 8, 2024 18:28:35 GMT -8
Tonight, I made the second of the Ravenloft recipes from my new D&D cookbook: Green Onion Pancakes! "When the great floating enclaves of the Netheril Empire came crashing down, so, too, did their culinary secrets. But one community survived by escaping to the Shadowfell, and with it one of their most prized recipes was preserved: Green Onion Pancakes. While the Netherese, now known as the shadowstuff-infused Shadovar, have changed much over the centuries, this spectacular dish hasn't. These allium-based pancakes are an inexpensive and unexpectedly filling treat that pairs easily with savory roast meats. They're also delicious served solo, when dolloped with fresh cream and pureed fig spread for a uniquely Netherese experience. In many regions, scallions are an equally acceptable base vegetable that offers a pancake with a milder flavor. Regardless of how one chooses to consume this pan-fried appetizer, the culinary experience is one of the few good reasons to come to the Shadowfell." I've never had onion pancakes before. They were good, although saltier than I anticipated. The cream (made from greek yogurt mixed with milk) helped counteract the saltiness with some sweetness. It was certainly interesting. Not much of a feast, though; more of an appetizer, really. Getting a lot of appetizers in this book so far for some reason.
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Matt4
Paragon
Posts: 3,540
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Post by Matt4 on Feb 9, 2024 3:33:59 GMT -8
I love that one of the few Netherese secrets that managed to survive is the recipe for the Green Onion Pancakes. (they look really good)
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Post by Daos on Feb 15, 2024 20:12:38 GMT -8
Tonight, I made the second of the Sigil recipes from my new D&D cookbook: Fried Bread and Spices! "Some believe that everything is better fried. Whether or not you agree, you wouldn't want to miss out on Fried Bread and Spices available at most taverns in the Lower Ward of Sigil. A popular breakfast staple on the planets Oerth, Toril and Krynn, it is often served with poached eggs. The version most common in the City of Doors includes a unique seasoning mixture that borrows from all of them, with hints of cumin, coriander, cayenne and even fennel. Whatever is in it, it's sure to brighten your meal, your day, and your journey onto the next plane." It's basically spiced toast. I served this with bacon and scrambled eggs; so it was basically breakfast for dinner. It was actually pretty good; especially when eaten with other foods to help cleanse the palate a bit. I especially liked the garlic I used on it. It wasn't too spicy, but it had a nice kick with each bite. I also have some bread and spices left over, so I can make more, probably for breakfast meals in lieu of regular toast.
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Post by Daos on Feb 22, 2024 20:27:52 GMT -8
Tonight, I made the second of the Feywild recipes from my new D&D cookbook: Seelie Court Cheese and Potato Soup! "For those adventurers fortunate enough to dine shoulder to shoulder with the nature-loving Archfey of the Seelie Court, cheese and potato soup is a hearty, not-to-be-skipped starter that warms from the inside out. This slow-simmered, savory concoction is a delightful mix of potatoes, onions, celery, chives and ripe herb-infused cream cheese. It is so delightful in fact that it has escaped the mystical confines of the Feywild, making its way within the bustling walls of the Sword Coast port metropolis of Baldur's Gate, to the iconic Elfsong Tavern, where it has become a regional favorite capitalizing on the cornucopia of fresh ingredients on offer. Regardless of where you sample this surprisingly light and tasty soup, the spirit of the Seelie Court original is in every spoonful." I've always had particular good luck when it comes to the soups in these books, and that trend continued here. Actually, this soup really reminded me a lot of the Potato Leek Soup from the first book. And I quite enjoyed that one, too. I probably liked it more than this one, but only a bit. It's nice and creamy and thick. I wound up having like three bowls, which was probably too much, but it was just that good.
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Post by Daos on Feb 29, 2024 19:51:03 GMT -8
Tonight, I made the third of the Yawning Portal recipes from my new D&D cookbook: Chopforest! "Many examinations of early Yawning Portal menus have noted that its heavy, often greasy fare had a celebratory 'last meal' sense about it. This is likely because return from the Undermountain was simply not expected, with only the soiled dishware of stout adventurers left behind. However, as more adventurers survived the mad mage Halaster's labyrinth, the menu evolved to accommodate a balance of healthier options. Senior cook Jarandur Tallstand adapted the traditional wood-elven forest salad, or chopforest, as it has been called, to complement the heavier menu options with its mix of peppered leaves, olives, fennel, and tangy vinaigrette dressing. It is said that a chopforest delivered unto your table, compliments of Yawning Portal proprietor and Undermountain gatekeeper Durnan, is a happy omen before one's descent to Undermountain." I haven't had a lot of luck with salads from these books, but the great thing about them is if you smother them with enough ranch dressing, you really can't tell if it's bad or good. Anyway, this is an interesting one because it's a salad with no lettuce. It's made of cabbage, scallions and fennel bulb--the latter something I have never had before. I skipped the olives, because I'm not a fan of them. The weirdest part was having to dry the cabbage. Like with towels. It felt really weird. The final result was alright. The dressing was somewhat underwhelming, but I can fix that easily enough by just using a store-bought one. Anyway, I got to try something new, so that's always a plus.
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Post by Igordragonian on Mar 8, 2024 7:24:34 GMT -8
Were you able to dry the cabbage? What change does it make?
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Post by Daos on Mar 8, 2024 8:04:28 GMT -8
I did my best. Not sure what difference it made, though.
As for this week's feast, I screwed up. I was supposed to by tamarind pulp, but accidentally bought tamarind concentrate instead. Turns out they are very different. I'll try again next week.
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Post by Igordragonian on Mar 9, 2024 14:42:56 GMT -8
Well, it also something to learn I guess. At least some XP if your DM is nice.
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Post by Daos on Mar 10, 2024 12:39:52 GMT -8
Yeah, on the bright side I have enough ingredients to try again, if I can find the actual pulp instead of the concentrate.
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Post by Daos on Mar 14, 2024 13:44:44 GMT -8
Okay, well I give up. I couldn't find the pulp in the store, so I ordered some online and when it arrived, it turned out to be more paste. I've spent almost 30 bucks on this so far, and I'm done. I'll just skip that recipe.
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Post by Daos on Mar 14, 2024 18:49:49 GMT -8
Tonight, I made the third of the Solamnia recipes from my new D&D cookbook: Salbread! "For those light-footed smallfolk who wander but still want to eat well, the kender of Kendermore look to salbread. This highly flavorful, square bread can last a full tenday in the pack before spoiling--or so it is said, as the actual expiration time frame has never been tested. These baked treats travel so well, they have found their way to many other corners of the multiverse and frequently show up in the packs of the halflings of Luiren, who are thought to be distant cousins of Krynn's kender. Usually made with lemon or orange peels and a touch of vanilla, these baked miracles not only taste delicious but also can prevent scurvy for those on ships or traveling in regions without access to fresh fruit." This turned out really good, actually. It's very sweet and citrusy. Honestly, it tastes like orange bread (I used orange instead of lemon, but I bet lemon would taste pretty good, too). Plus, it was pretty simple to make and only took less than an hour, so I might one day try it again, but with lemon instead. Ironically, for all the stuff in the description about how long it lasts, according to the cookbook, it only lasts about two days, in fact. Ah, well. It tastes good enough that I'll probably finish it all off long before then anyway.
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Post by Igordragonian on Mar 20, 2024 21:58:19 GMT -8
I never had an orange bread but it sound deliciouse.
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Post by Daos on Mar 21, 2024 18:34:21 GMT -8
Tonight, I made the third of the Realmspace recipes from my new D&D cookbook: Thrakel-Seared Beef in Red Sauce! "Despite its reputation as a puritanical theocracy, Ebberon's central Khorvaire nation of Thrane has a long and storied culinary tradition. Their culinary mastery is on no greater display than during the Feast of the Silver Flame, where one dish stands above the rest: Thrakel-Seared Beef in Red Sauce. True to Thranish tradition, strips of flank steak are drowned in a tomato-based sauce with hinters of ginger, soy and garlic. Scallions and onions add some kick in this explosion of flavor renowned through Ebberon." I really liked this one. I made some white rice to go with it, and it worked pretty well together. It's sort of a stir fry, of sorts. It's beef, tomatoes, scallions, and onion, among other things. The medley of flavors all mixed together are great; the tomatoes especially were flavorful. I could definitely see making this again one day.
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Post by Daos on Mar 28, 2024 18:53:58 GMT -8
Tonight, I made the third of the Ravenloft recipes from my new D&D cookbook: Two Hares Inn Rabbit Stew! "It should come as no surprise that the signature dish of the Two Hares Inn, located on the zombie-infested Barovian island of Sourange, is a rabbit stew prepared with one of the region's many famous wines. What's more surprising is who makes it, for it is said about the proprietor and chef that even death 'hasn't interfered with his talent.' It's a classic example of not wanting to know how the sausage, or in this case, stew--a delicious medley infused with intricate notes of thyme, oregano and dry white wine--is made. In regions where rabbit isn't available, chicken has become a popular (and in many cases, preferred) substitute. Whichever protein you cook, it is sure to renaimate your taste buds." This was a kind of odd one, because despite its name it is neither rabbit or stew. It's just chicken thighs with a sauce poured over them. It was still quite good, though. I served it with vegetables, as you can see. I also wound up making quite a bit of extra, so the leftovers should last me the rest of the week. What I don't understand is why the recipe called for boned chicken. I feel like boneless would have been even better, since it's hard to cut around the bone. Ah, well. Maybe next time.
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Post by Igordragonian on Mar 29, 2024 6:48:02 GMT -8
Maybe the bone is more hardcore exprience as expected from a goth campain
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