|
|
Post by Jaezred Vandree on May 3, 2022 14:21:23 GMT
|
|
|
|
Post by Delilah Daybreaker on May 3, 2022 15:04:59 GMT
But it should be a book that exists in the campaign world, just sayin'.
|
|
|
|
Post by Jaezred Vandree on Jun 22, 2023 8:04:01 GMT
His Lordship’s Meal Diary
7 Kythorn 1500
K’ul Gorani-Style Omelette
INGREDIENTS:
• Eggs, whisked
• Carabat olives*
• Red onions
• Garlic, minced
• Sun-dried tomatoes from the Summer Court
• Za’Suul Blanc cheese, crumbled
• Olive oil (“Virgin Heifer” brand from K’ul Goran)
• Salt & pepper
• Garnish: basil leaves
*Olives from anywhere else will not do! Carabati farmers grow the best olives in Joran.
DIRECTIONS:
1. Cook onions, garlic, olives, and tomatoes in olive oil until fragrant, then pour in the whisked eggs.
2. Sprinkle in the salt and pepper. When the sides of the omelette are cooked, cover half the side with the crumbled cheese.
3. Fold in half and cook until the omelette is set.
4. Serve with basil and more crumbled cheese on top.
NOTES:
Nicely refreshing breakfast. Full of sun-kissed flavours whilst being a fairly light meal. Imryll said it’s a welcome change of pace from the typical full breakfast I make for her. Ingredients not too expensive…for now. Sadly, I expect to see a price hike in K’ul Gorani imported goods soon.
He’lylbreia loves these olives. Can’t get enough of them.
8 Kythorn 1500
Leek-Stuffed Flutterfish
INGREDIENTS:
• Flutterfish fillet (buy from the fish market in the Wandering Court)
• Medium leeks, cut into ½? ¼-inch slices
• Butter
• Oyster sauce (also available in the fish market)
• White wine
• Olive oil
• Maple syrup (“Gumdrop’s Syrup Shack” label from the Autumn Court)
• White pepper & salt
• Garnish: chives or parsley
DIRECTIONS:
1. Cook the leeks in butter and salt them, allowing them to wilt but getting them out of the pan before they brown. Let the leeks cool on a plate.
2. Mix the leeks with the rest of the ingredients (save for the fish) in a bowl.
3. Cut an opening in the fillet. Brush two thirds of the marinade into the open fillet. Stuff with the leeks, then close, and brush the remaining marinade on the fish.
4. Bake in an oven until the skin can be flaked off with a fork.
5. Serve with chives.
NOTES:
Flutterfish is a rare sort of nomadic fish that can only be found wherever the Wandering Court is. Don’t know how it could stand constantly being in Ulorian’s presence. Very rich meat, though; good at absorbing juices. And I happened to have some leeks left over from when I made a chicken and leek pie for Archie, Kavel, and Mendal.
Imryll likes rich flavours and exotic ingredients. She really enjoyed this one. I love watching her eat — the sight of her being fed, warm, and happy makes me so unutterably happy.
Picnic with Leona tomorrow. Need to think up something portable and shareable.
9 Kythorn 1500
Harvest Cheese and Bresaola Flatbread
INGREDIENTS:
• Super-fine soft Luirener flour*
• Nrav’Garat harvest cheese, sliced
• Mozzarella, sliced
• Deep rothé bresaola, thinly sliced
• Basil, leaves picked (from the Haspar Knoll herb garden)
• Softened lard
• Milk
• Salt
• Garnish: rucola (also from the Haspar Knoll herb garden)
*Heard rumours that they’ve started making this type of flour in New Hillborrow…
DIRECTIONS:
1. Make dough with the flour, lard, milk, and salt and knead until smooth. Let it rest for 15 minutes half hour.
2. If you’ve made more dough than you need, cut the dough into pieces and roll out on a lightly floured surface. Don’t let the pieces stick to each other. Each piece is your flatbread.
3. Cook the flatbread in olive oil for ~1 minute. Then turn and cover one half of the cooked side with 1 slice of harvest cheese, ⅙ mozzarella slices, 4-6 slices of bresaola, and 1 handful of basil.
4. Fold the pastry over the filling and cook until the cheese is melted.
5. Repeat the above steps for any remaining pieces of dough.
6. Serve with rucola.
NOTES:
Contains ingredients from Faerûn, Kantas, Joran, the Witching Court, and the Underdark. (Leona liked that fact as it is not unlike her cocktails: combining ingredients from all over the world to create something new.)
Both Imryll and Leona loved this one. It’s savoury in a herbal sort of way with a touch of spice from the bresaola. Rucola is a brilliant garnish — refreshing, to counter the cheesiness. When the bread is torn, you could see those delightful cheese strings that hold it together. Plus, it paired well with the sweet rosé from the Court of Harmony that Leona brought.
All in all, a perfect summer picnic food! I am pleased with this one.
Sent the remaining loaves to Oussviir and her mothers as thanks for providing the quality herbs. Eager to hear what they think.
Inspired by the following recipes, with pictures also taken from them:Greek omeletteSalmon stuffed with leeksTaleggio and bresaola piadina
|
|
