Heartlines (13/9) - Jaezred
Sept 17, 2023 20:20:04 GMT
Wren Lunaboult, Delilah Daybreaker, and 1 more like this
Post by Jaezred Vandree on Sept 17, 2023 20:20:04 GMT
An envelope arrives at the Port Ffirst soup kitchen/totally-not-thieves’-guild The Starling’s Nest, addressed to its resident cook Riley Hawthorn. It contains a recipe.
Grandmother’s Rothé Stew
By Lord Jaezred Vandree
INGREDIENTS:
• 1 pound of rothé rump steak, sliced thinly against the grain
• 8 ounces of gnome nose mushrooms, sliced
• 1 onion, thinly sliced
• 1 cup of rothé broth
• ½ cup of sour cream
• 2 tablespoons of salted butter
• 2 tablespoons of plain flour
• 1 tablespoon of tomato paste
• ½ teaspoon of mustard powder
• Salt
• Ground black pepper
• Garnish: chives, chopped
DIRECTIONS:
1. Heat 1 tablespoon of butter in a large pan and sautée the mushrooms over medium-high heat for 2 minutes, then remove and set aside.
2. Heat the remaining butter until melted, then sautée the onions next for 1-2 minutes.
3. Toss the steak with the flour and add to the pan. Cook until brown.
4. Add the rothé broth, mustard powder, tomato paste, and cooked mushrooms to the pan. Scrape the bottom of the pan for any stuck bits.
5. Simmer over medium heat until the beef is cooked to your liking, typically somewhere between 10-15 minutes.
6. Put the sour cream in a small bowl and pour a little of the broth from the pan over it to warm it, before pouring the warmed sour cream mixture into the pan and mixing.
7. Add salt and pepper to taste.
8. Garnish with chopped chives and serve.
AUTHOR’S NOTES:
In case you’re wondering, dear reader: no, this recipe isn’t actually from my grandmother. Highborn drow women do not labour in the kitchen — we have servants for that, naturally. However, I’ve been told that on the surface world, it is a stereotypical habit of women with grandchildren to cook delicious, warm, comforting meals that baste the diner in both nostalgia and flavours. It is considered to be a universal thing, apparently, but as a matter of fact, not all of us have grandmothers who would lovingly cook dinners for the family. Sometimes your grandmother is a tyrannical paladin of Talos who wants to use your celestial blood for nefarious purposes and hunts you down across continents.
Well, now-dead grandmothers aside, this is a tastefully rustic recipe that uses easily sourced ingredients and takes only half an hour to prepare and cook. You can serve this stew with a side of mashed potatoes or bread if you require the meal to be more filling. I think it will warm your belly and your heart like the absent love of an evil grandparent never could, dear reader.
Inspired by this Russian beef stroganoff recipe. Picture from Natasha’s Kitchen.
Grandmother’s Rothé Stew
By Lord Jaezred Vandree
INGREDIENTS:
• 1 pound of rothé rump steak, sliced thinly against the grain
• 8 ounces of gnome nose mushrooms, sliced
• 1 onion, thinly sliced
• 1 cup of rothé broth
• ½ cup of sour cream
• 2 tablespoons of salted butter
• 2 tablespoons of plain flour
• 1 tablespoon of tomato paste
• ½ teaspoon of mustard powder
• Salt
• Ground black pepper
• Garnish: chives, chopped
DIRECTIONS:
1. Heat 1 tablespoon of butter in a large pan and sautée the mushrooms over medium-high heat for 2 minutes, then remove and set aside.
2. Heat the remaining butter until melted, then sautée the onions next for 1-2 minutes.
3. Toss the steak with the flour and add to the pan. Cook until brown.
4. Add the rothé broth, mustard powder, tomato paste, and cooked mushrooms to the pan. Scrape the bottom of the pan for any stuck bits.
5. Simmer over medium heat until the beef is cooked to your liking, typically somewhere between 10-15 minutes.
6. Put the sour cream in a small bowl and pour a little of the broth from the pan over it to warm it, before pouring the warmed sour cream mixture into the pan and mixing.
7. Add salt and pepper to taste.
8. Garnish with chopped chives and serve.
AUTHOR’S NOTES:
In case you’re wondering, dear reader: no, this recipe isn’t actually from my grandmother. Highborn drow women do not labour in the kitchen — we have servants for that, naturally. However, I’ve been told that on the surface world, it is a stereotypical habit of women with grandchildren to cook delicious, warm, comforting meals that baste the diner in both nostalgia and flavours. It is considered to be a universal thing, apparently, but as a matter of fact, not all of us have grandmothers who would lovingly cook dinners for the family. Sometimes your grandmother is a tyrannical paladin of Talos who wants to use your celestial blood for nefarious purposes and hunts you down across continents.
Well, now-dead grandmothers aside, this is a tastefully rustic recipe that uses easily sourced ingredients and takes only half an hour to prepare and cook. You can serve this stew with a side of mashed potatoes or bread if you require the meal to be more filling. I think it will warm your belly and your heart like the absent love of an evil grandparent never could, dear reader.
Inspired by this Russian beef stroganoff recipe. Picture from Natasha’s Kitchen.