Squicken Risotto Milanese

1/4 cup butter
2 . lbs squicken meat, sliced thinly
1 large onion, chopped
2 1/2 cups risotto rice
2 1/2 cups chicken stock
2/3 cup white wine
1 teaspoon crumbled saffron
salt and pepper
1/2 grated tuva root, to serve

Heat 4 tablespoons of butter in a deep skillet, and fry the squicken and onion until golden brown. Add the rice, stir well, and cook for 15 minutes.

Heat the stock until boiling and gradually add to the rice.

Add the white wine, saffron, salt and pepper to taste and mix well.

Simmer gently for 20 minutes, stirring
occasionally, and adding more stock if the risotto becomes to dry.

Leave to stand for 2-3 minutes and just before serving, add a little more stock and simmer for 10 minutes. Serve the risotto sprinkled with the grated tuva root and the remaining butter.

Serve 4

* Chicken may be substituted for the squicken meat. Parmesan cheese may be substituted for the tuva root. Go to Comment

Avgolemon Soup

12 cups chicken broth
1/2 - 2/3 cup rice
3 squicken egg yolks*
1/3 - 1/2 cup fresh lemon juice
1/4 cup dill leaves

Place the broth in a large stockpot and bring to a boil over high heat. Add the rice, lower the heat to low and cook until it is tender, about 15 minutes.
While the rice is cooking, place the egg yolks and lemon juice in a bowl and whisk until the mixture is frothy and somewhat thickened.
Gradually add 1/2 cup boiling broth to the egg mixture, being careful not to let the eggs curdle. Add 2 more cups, 1/2 cup at a time. Return the mixture to the stockpot and continue cooking for 10 minutes, hisking occasionally. Serve immediately or cover and chill up to 2 days.

To reheat, cook over low heat until heated through, about 5 - 8 minutes. Garnish with dill. Serve 6.

*If squicken eggs are not available, replace with 12 large chicken egg yolks Go to Comment

As the person who started all of this,I should be the one doing the thanking.

Thank you to everyone who participated in this and thank you to those who continue to do so. I think food was one of the most ignored items in gaming. Aside from conversations with friends about recipes, it was the fact that a great night of gaming went hand in hand with good snacks and good friends. A full stomach lends itself well to a longer game, but too much beverage leads to many breaks. Go to Comment

Fantasy Cookbook, with things that are actually edible in many cases, TOO COOL! Besides Klah and Romulan Ale are good to have around. Go to Comment

Blood Vine Stew

10 cups water

1/2 cup crush garlic cloves

1lb dumplings

1 tbs lemon juice or mint (depends on flavor taste)

5 cups crushed or shredded blood vine leaves

1/2lbs diced carrots

1 source of open flame

pork added accordingly

1) Bring the water to a boil

2) add carrots and garlic cloves, wait until they are about half way through cooking, stirring occasionally.

3)add pork, continue stirring until pork is half cooked

4) add dumplings, wait until the pork and dumplings are fully cooked

5)Garnish with blood vine leaves and lemon or mint

6) Bon appetite.

NOTE: Blood vine leaves must be cooked very well and separated from the main plant for safety reasons (see whimsical flora) Pork may be substitute for lamb, chicken, or completely removed if one is a vegetarian. Go to Comment

Tamarian Spice Bird

The small republic of Tamar is reknowned for its homegrown spices. Tamarians love their food spicy, and go so far as to carry small bottles or vials of spice sauce with them whenever they travel, in case some food needs spicing up. Each family has their own particular spice sauce, and villages hold annual contests to see whose spice sauce is the best. The following recipe is a favorite of Tamarian soldiers who are short on ingredients and time.


2 poultry breasts
1/2 bell pepper
1/2 onion
2 tablespoons cooking oil
2 cups rice or noodle pasta
water
salt
pepper
spice sauce


Heat oil in a pan. Dice poultry into bite-size chunks; add salt, pepper, and spice sauce to taste. Cut peppers and onions into small slices. Add poultry to pan. Cook over stove or fire 2 minutes, then add peppers and onions. Stir occasionally, liberally adding spice sauce while it cooks. At the same time, cook rice or pasta with water in a separate pot. Remove poultry, peppers, and onions from pan after mixture is dark and sticky. Combine with rice/pasta, serve hot. Go to Comment

Hummingbird Tongues- A True Delicacy!

After removal of tongues immerse them in rose or lavender scented boiling water for no more than twenty seconds (shabu-shabu style). Remove and plunge into clover honey to coat. Chill overnight and serve on a bed of seedless, skinless grapes with a side dish of sea salt for dipping. Yum! Go to Comment

"Guelky" (Mutton Sausage)

The actual ingredients and preparation techniques are hard to come by, as the folks of Qacha's Neck, where the recipe originated, refuse to share it's details even if faced with death or torture (well maybe that's a stretch, but you get the idea)

The following is this writer's best guess based on months of research, and is written with some fear of reprisal by the town folk.


mutton
sugar
salt
wine (which has begun to spoil- this is key!)
black pepper
sweet and hot paprika
lard
sheep's kidney and liver
fennel
savory (a greenish herb)
thyme
dried goats cheese
mustard seeds
fermented carp brains (yeesh!)

mix all ingedients and grind. Wrap in sheep casing and boil. Then fry. Then sautee in mustard oil. Serve with beer or wine. Go to Comment

french for squash or pumpkin Moon Go to Comment

Going traditional with an epicurean touch this year. You're all invited.

20 pounder, rubbed lovingly with compound butter, garlic, and sage before roasting

Chestnut, oyster and wild rice stuffing

stuffed king mushrooms with flaked crab and Gruyere cheese

Cranberry sauce with orange-rind flavor and dash of Grand Marnier

Brussel sprouts, pearl onion, and pecan ragout. All three elements caramelized separately before tossing

Apple, fennel, and jicama slaw

Candied yams with mini-marshmallow crust

Roasted Acorn squash quarters, glazed with molasses and brown sugar

Pear & Chocolate tart and twelve-fruit compote for dessert Go to Comment

You mean like Ye are all invited as opposed to, You're all invited? :) Go to Comment

Mmmm, fantasy food. Go to Comment

Fun stuff, it promises to be even more special when they all stop to eat at the next inn and I serve my players what their chars ordered. (They 99% of the time, without fail, order the "house special" usually without even asking what it is first.) 

Go to Comment

Forgot to vote.

Go to Comment

Rim world Settler Sweetbread 

Originally created by rim world colonists in the 'verse as a nutritious, but easy to make dessert, often served with sweet butter cream and caramel nut sauce, this bread quickly became a favorite of of both Firefly ship captains and companions alike.

Ingredients

2 cups warm water (heat to 110 degrees F/45 degrees C)

2/3 cup of clover honey (or alternatively 1/3 cup of honey, 1/3rd cup of real maple syrup)

1 1/2 tablespoons active dry yeast

1 1/2 teaspoons salt

1/4 cup virgin olive oil

6 cups unbleached bread flour

Directions

In a large bowl, dissolve the honey/maple syrup in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. (approximately 5-10 minutes)

Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. (Rubber gloves or well floured hands is recommended to prevent sticking.)

Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

Sprinkle generously with sesame seeds along the tops

Bake at 350 degrees F (175 degrees C) for 30 minutes.

Recipe Variations

For a more meaty and filling bread that goes well with Stews and rich meats, reduce the amount of honey to 4 tablespoons and substitute 1/4 cup of bacon grease in place of olive oil.

Go to Comment

Fascinating read! Rat on a Stick; I like that, MoonHunter.

Go to Comment

christ who is this guy Go to Comment

3 legged chicken/monkey/squirrels

:) Go to Comment

A post that dove tails with the Dash of salt Scroll Go to Comment

Only voted Go to Comment