Storm on the Horizon (3/10) - Jaezred
Oct 4, 2023 17:26:28 GMT
Velania Kalugina, Andy D, and 1 more like this
Post by Jaezred Vandree on Oct 4, 2023 17:26:28 GMT
Before the Heart of the Tempest sets sail from Port Ffirst once again, an envelope is delivered to Colburn, the ship’s cook. An elegant hand has written on the back of the envelope: This is most certainly too fancy for your new captain’s tastes but I give this to you nonetheless. Perhaps you’ll achieve the impossible and expand his palate.
It contains a recipe.
Kraken Bisque
By Lord Jaezred Vandree
INGREDIENTS:
• 1 pound of kraken carapace shell bits
• 5 ounces of kraken thorax meat
• 1 carrot, chopped
• 3 shallots or 1 medium onion, finely chopped
• ½ of a large fennel bulb, chopped
• 2 bay leaves
• 1 garlic clove, crushed
• 3 tablespoons of Suzail brandywine
• 2 tablespoons of olive oil
• 1 tablespoon of tomato purée
• Freshly-squeezed lemon juice
• Sea salt
• Freshly-ground black pepper
• Garnish: 5 ounces of kraken thorax meat
• Garnish: 2 tablespoons of cream
• Garnish: chopped dill
DIRECTIONS:
1. To make the stock, roast the carapace shell bits and then simmer in 5 cups of water overnight.
2. Once you have the stock, you can begin making the bisque. In a large pan, cook the chopped shallots/onion, fennel, carrot, and bay leaves with the olive oil on low heat until they are soft.
3. Add the crushed garlic, then stir and cook for another minute before adding the tomato purée, kraken meat, and brandywine. Stir for 2 minutes.
4. Add 2 pints of stock to combine everything. Cover with a lid and simmer gently for 20 minutes over a low heat.
5. Crush the contents of the pan and pass it through a fine sieve into another pan. Try to extract as much liquid as possible!
6. As you reheat the soup, add a few drops of lemon juice, stir in teaspoons of stock to your taste, and season with salt and pepper to your taste.
7. To serve, spoon the extra kraken meat into the centre of the bowl, drizzle with cream, and sprinkle on the chopped dill.
AUTHOR’S NOTES:
Sailors and import goods lovers of Port Ffirst can now breathe a sigh of relief as the abominable kraken that had been sinking ships in the Sea of Swords has been felled by Captain Ivan Erikson, his adventurer companions (yes, including yours truly), and the brave crew of the Heart of the Tempest. And there is an even greater cause of celebration: I suspect that the beast’s carcass will be chopped up and its bits sent to the Port Ffirst market, allowing many Dawnlanders to taste the gourmet rarity that is kraken meat for the first time.
The kraken — that unholy cross between a crustacean, a fish, and a giant squid — possesses a carapace strong as a castle wall, but if you manage to get through the shell, you’ll find soft, delicate meat that turns fluffy white when boiled, with the same moist and succulent quality as crab or lobster meat, albeit tasting slightly fishier and brinier. It is best enjoyed roasted with butter like lobster, but in this author’s humble opinion, it makes an even finer bisque than its smaller cousin.
The bisque is creamy, flavourful, and a way to use less-than-ideal crustacean meats that would be otherwise destined for the bin. It’s become my favourite dish to sup on a voyage, and while it undeniably requires some manual labour, I heartily recommend any ship cooks reading this pamphlet to give it a try. Trust me, it will be worth it.
Anyhow, the Heart of the Tempest is due to set sail again soon after repairs to its hull have been completed, taking on privateer contracts from the Daring Council, seeking treasure and adventure in the Sea of Tears. Three cheers for Captain Erikson and his crew of absolute hotties!
Inspired by this crab bisque recipe.
It contains a recipe.
Kraken Bisque
By Lord Jaezred Vandree
INGREDIENTS:
• 1 pound of kraken carapace shell bits
• 5 ounces of kraken thorax meat
• 1 carrot, chopped
• 3 shallots or 1 medium onion, finely chopped
• ½ of a large fennel bulb, chopped
• 2 bay leaves
• 1 garlic clove, crushed
• 3 tablespoons of Suzail brandywine
• 2 tablespoons of olive oil
• 1 tablespoon of tomato purée
• Freshly-squeezed lemon juice
• Sea salt
• Freshly-ground black pepper
• Garnish: 5 ounces of kraken thorax meat
• Garnish: 2 tablespoons of cream
• Garnish: chopped dill
DIRECTIONS:
1. To make the stock, roast the carapace shell bits and then simmer in 5 cups of water overnight.
2. Once you have the stock, you can begin making the bisque. In a large pan, cook the chopped shallots/onion, fennel, carrot, and bay leaves with the olive oil on low heat until they are soft.
3. Add the crushed garlic, then stir and cook for another minute before adding the tomato purée, kraken meat, and brandywine. Stir for 2 minutes.
4. Add 2 pints of stock to combine everything. Cover with a lid and simmer gently for 20 minutes over a low heat.
5. Crush the contents of the pan and pass it through a fine sieve into another pan. Try to extract as much liquid as possible!
6. As you reheat the soup, add a few drops of lemon juice, stir in teaspoons of stock to your taste, and season with salt and pepper to your taste.
7. To serve, spoon the extra kraken meat into the centre of the bowl, drizzle with cream, and sprinkle on the chopped dill.
AUTHOR’S NOTES:
Sailors and import goods lovers of Port Ffirst can now breathe a sigh of relief as the abominable kraken that had been sinking ships in the Sea of Swords has been felled by Captain Ivan Erikson, his adventurer companions (yes, including yours truly), and the brave crew of the Heart of the Tempest. And there is an even greater cause of celebration: I suspect that the beast’s carcass will be chopped up and its bits sent to the Port Ffirst market, allowing many Dawnlanders to taste the gourmet rarity that is kraken meat for the first time.
The kraken — that unholy cross between a crustacean, a fish, and a giant squid — possesses a carapace strong as a castle wall, but if you manage to get through the shell, you’ll find soft, delicate meat that turns fluffy white when boiled, with the same moist and succulent quality as crab or lobster meat, albeit tasting slightly fishier and brinier. It is best enjoyed roasted with butter like lobster, but in this author’s humble opinion, it makes an even finer bisque than its smaller cousin.
The bisque is creamy, flavourful, and a way to use less-than-ideal crustacean meats that would be otherwise destined for the bin. It’s become my favourite dish to sup on a voyage, and while it undeniably requires some manual labour, I heartily recommend any ship cooks reading this pamphlet to give it a try. Trust me, it will be worth it.
Anyhow, the Heart of the Tempest is due to set sail again soon after repairs to its hull have been completed, taking on privateer contracts from the Daring Council, seeking treasure and adventure in the Sea of Tears. Three cheers for Captain Erikson and his crew of absolute hotties!
Inspired by this crab bisque recipe.