2 lb Wild boar meat cut in 2" cubes
1/4 c Flour
1 ts Salt
Fresh, ground black pepper to taste
3 tb Bacon fat
1 md Onion; cut up
1 Clove garlic; diced
4 c Water
1/2 ts Dried rosemary
1 tb Parsley flakes
4 Potatoes; peeled
4 Carrots; peeled
4 sm Onions; peeled
Coat wild boar in flour mixed with salt and pepper. Heat fat in a deep pan and brown meat on all sides. Add onion and garlic and cook 5 minutes longer. Add water and seasonings and cook covered, 1 to 2 hours, depeneding on age of the boar, until meat is tender. Add potatoes, carrots and onions and cook another 30 minutes or until vegetables are done. Serve with quartered tomatoes and black pumpernickel bread. Go to Comment
Romulan ale is a highly intoxicating alcoholic beverage of Romulan origin with a characteristic pale blue color. Although it has been illegal in the Federation from at least the 2280s to the late 2370s, in actual practice the majority of Starfleet officers had sampled it at one point or another. A rare exception was Admiral William Ross.
Captain James T. Kirk was able to procure some for his crew, and served it at a state dinner with Gorkon in 2293. When pressed by one of the Klingons on its illegality, he wryly noted it was, "one of the advantages of being a thousand light-years from Federation headquarters." (Star Trek VI: The Undiscovered Country)
Romulan ale is even a challenge for species as stout as the Klingons, who are more than usually resistant to the effects of alcohol. After drinking a sizable amount of Romulan ale in celebration of William Riker and Deanna Troi's wedding in 2379, Worf stated, "Romulan ale should be illegal", to which Geordi La Forge replied, "It is." (Star Trek: Nemesis)
There was a brief period during the Dominion War when the ban on Romulan ale was lifted, due to the alliance between the Federation and the Romulans. However, as of 2379, the embargo appears to have been reinstated.
375 ml Bacardi 151 rum
375 ml Everclear alcohol
375 ml Blue Curacao liqueur
Combine ingredients in a (just over) one-liter bottle. Chill in freezer for two hours. Serve in shot glasses.
This is done in shots because the average human cannot stand up to a tall cool glass of Romulan ale. Go to Comment
Kenditho or "good stew" has its roots in the Sea Clan Cuisine of the Western Oceans. It is actually made by land bound sea clanners and those associated with them along the southern section of SecondLand and the Northern coast of ThirdLand. This is where tomatos and crabs are common. While no fisherman's stew has ingredients cast in stone, but are based on what ever comes in today's net. However, if certain things do hit the nets, you can be assured that the cook will produce Kenditho.
Serve hot as a meal to 6-8, heavy on the red wine and toasted garlic flat bread.
1 sea bass or striped bass
1 pound shrimp (smaller is better)
1 quart clams or mussels
1/4 pound dried porcini mushrooms
1 West Coast crab
1 green pepper finely chopped.
1 teaspoon dried oregano, crumbled
1 bay leaf
1/2 cup olive oil
1 large onion, chopped
2 cloves garlic, chopped
3 Tablespoons parsley, chopped
1/3 cup tomato paste
1 pint red wine
salt and pepper
Start by soaking the mushrooms in cold water, then prepare the seafood. Cut the raw fish in serving-sized pieces. Shell and devein the shrimp, leaving the tails intact. Clean and steam the mussels or clams in a quart of water or stock for about 4-5 minutes (until the shells open) and save the liquid. Break the crab in pieces. Keep all the liquids to add to sauce
Make the sauce. Heat the olive oil in a saucepan, then saute the onion, garlic, mushrooms, and green pepper and cook for 3 minutes. Add the tomatoes and cook down for a minute or two, then add the tomato paste, the wine, other spices, and 4 cups of the mussel or clam broth (plus any liquids). Salt and pepper to taste, cover, and let simmer for 30 minutes.
When ready to assemble, arrange the seafood in a large kettle: first the crab or lobster, then the fish, topped by the shrimp. Bring the sauce to a boil, then pour into the kettle, cover, and cook on low heat for 8 minutes. Toss in the mussels or clams (to reduce shell volume, you can wrench off and throw away half the shell before tossing in), cover, and heat for 2 more minutes.
Bring the kettle to the table and ladle out into bowls. If left to cook for a touch longer, or thickened slightly, it can be served over thin pasta noodles. Make sure everyone has big towels and nutcrackers and picks--it's a gloriously messy meal.
Admittedly, Antioch is a river city... a good distance from the sea. Admittedly, The people of Antioch are work driven and fairly bland. But they do like their food. Thus some of the best Kenditho ever made is made at a little Dock Area restraunt name The Food Shack. The place is famous for it. SeaClanners actually travel to Antioch to eat there.
Note: Recently other places have copied the recipe to attract customers. Especially since the Shack is always busy, they claim their's is "The Same, without the wait." They are close and still good, but not the same.
2 fresh live crabs (11/2 to 2lbs. each)
1/8 cup olive oil
2 cloves fresh garlic, chopped
1 cup dry white wine
1/4 cup onions, chopped fine
16 manila clams, well scrubbed
16 mussels, well scrubbed
1 cup clam juice or fresh broth
2 cups crushed tomatoes, peeled and seeded
11/2 cups tomato sauce
Chopped parsley as needed
Salt and pepper to taste
Red pepper flakes to taste
1/2 cup olive oil
1 onion chopped
6 cloves garlic, finely chopped
40-ounces canned, chopped tomatoes pureed
18 basil leaves, julienned
Salt and pepper to taste
Warm a heavy skillet on medium heat. Add
olive oil and diced onion. When onion
becomes transparent add garlic and cook
until lightly brown. Add tomatoes, basil
leaves, salt and pepper and simmer for 45
In an 8 quart kettle or pot, heat the olive
oil and saute the onions until transparent.
Add the garlic and saute until it begins to
brown. Stir in crab butter and let cook
slowly for 2 minutes. (Crab butter is
saffron yellow and adds a distinctive rich
flavor.) Next, add the wine and reduce. Add
tomatoes, tomato sauce, broth and live crab.
Cook mixture at a simmer for about 5
minutes. Cover and continue to simmer at low
heat for about 5 minutes. Add prawns, clams
and mussels and continue to cook for 2
minutes. Serve in a bowl and sprinkle with
fresh parsley. Add salt and pepper to taste.
*Fresh crab usually has yellowish matter
under the shell in the center of the body,
called crab butter, or fat, or mustard. It
is edible and considered quite tasty.
**If your crab is cooked ahead of time, add
it to the recipe at the same time you add
the clams, prawns and mussels.
This recipe is Alioto's Crab Cioppino. Alioto's is a famous long time restaurant on San Francisco's Fisherman's Wharf. It is the first place I had Cioppino and still the standard I measure all others by. This recipe is courtesy of Nunzio Alioto Go to Comment
TO STEWE STEKES OF MUTTON
From A Proper Newe Book of Cokerye, 1572
Take a legge of mutton and cot it in small slices, and put it in a chafer, and put therto a pottell of ale, and scome it cleane then putte therto seven or eyghte onions thyn slyced, and after they have boyled one hour, putte therto a dyshe of swete butter, and so lette them boyle tyll they be tender, and then put therto a lyttel peper and salte.
To translate into Modern
2 lb leg of lamb or mutton (this recipe also works well with beef)
1 pint dark beer or ale
2 onions, thinly sliced
1 tsp salt
pepper to taste
2 Tbsp butter
Bone the lamb, trimming off any skin or excess fat. Cut into thin slices across the grain. Place in a heavy pan with the beer and onions, cover and simmer for an hour. Add the salt, pepper and butter and continue simmering for 30 minutes**, or until tender. Though it's not in the recipe, I've found that adding 1/2 tsp or so of malt vinegar or cider vinegar really sparks up the dish. Serve with fingers of fried bread.
This serves from 4-6
** It is amazing to me how much "better" modern livestock are vs their precursors. They are more tender, leaner, and larger, than stock from a mere 50 years ago. In fact, they even cook faster. Selective breeding and a better understanding of biology/ ecology has done wonders for most food breeds. That is why you only have to cook the mutton for 30 minutes, rather than an hour and need a few modern onions vs many small precursor ones. Go to Comment
Take capons and seeth hem. Thenne take hem up. Take almandes blanched. Grynd hem and alay hem up with the same broth. Cast the mylk in a pot. Waisshe rys and do thereto and lat it seeth. Thanne take brawn of caponns. Teere it small and do thereto. Take white greece, sugar, and salt, and cast thereinne. Lat it seeth. Then mess it forth and florish it with aneys in confyt rede other whyte and with almandes fryed in oyle and serve forth.
Serves from 4-6
The Modern Version:
2 large, boneless capon or chicken breasts
Note: you can use a boned breast or put some spare chicken bones in the broths.
2 1/2 cup water
1 1/4 tsp salt
1/2 cup blanched almonds
2 Tbsp ice water
1 tsp salt
1 cup rice
1 Tbsp butter
4 tsp brown sugar
candied anise (The author has never found it, but was told it exists. By my sources, it is only available imported from the UK and India.)
toasted slivered almonds
Bring the 2 1/2 cups water and 1 1/4 tsp salt to a boil, and boil the chicken, covered, for 15 minutes or until done. Remove the chicken and set aside, reserving the broth. Grind the almonds with the ice water in a blender or with mortar and pestle, until smooth. To make "almond milk", combine 2 cups of the broth with the ground almonds, and allow to stand for about 10 minutes, stirring occasionally. Put the almond milk into a pan, and cook the rice in it with the salt, butter, and brown sugar. Meanwhile, dice the chicken breasts. Just before the rice is done, add the chicken. Stir to distribute the chicken pieces, and finish cooking the rice. Just before serving, garnish with the toasted almonds (and candied anise, if you could find any). Go to Comment
TO BOILE A CAPON WITH ORENGES AND LEMMONS
From the The Good Huswife's Handmaide For the Kitchen, 1594
Take Orenges or Lemmons pilled, and cutte them the long way, and if you can keepe your cloves whole and put them into your best broth of Mutton or Capon with prunes and currants and three or fowre dates, and when these have beene well sodden put whole pepper, great mace, a good peece of suger, and some rose water, and either white or claret Wine, and let all these seeth together a while, & so serve it upon soppes with your capon.
The Modern Version:
2 1/2 lbs chicken or capon, cut into serving pieces
1 Tbsp olive oil
1 Tbsp butter
1 1/2 cup chicken stock
1 tsp rosewater (available from Middle Eastern groceries, or by mail order from cooking supply outlets such as Williams Sonoma;1-800-541-2233)
1 cup white wine
2 oranges, peeled and cut into eighths
2 lemons, peeled and cut into eighths
4 prunes, coarsely chopped
4 dates, coarsely chopped
1/2 cup currants
1/4 tsp salt
1/2 tsp whole peppercorns
1/2 tsp whole cloves
1/2 tsp mace
In a large dutch oven, heat the oil and butter together until hot. Season the chicken or capon pieces with salt and pepper and place in pan. Brown well on all sides. Add the chicken stock, rosewater, and wine and simmer for 20 minutes. Add the fruit, salt, and mace. Place the peppercorns in a cheesecloth bag and add to the stock (the cheesecloth isn't strictly neccessary, but biting unsuspectedly into a peppercorn or clove can be an unsettling experience). Continue to simmer for another 15 minutes, or until the chicken is tender. Remove the cheesecloth bag containing the peppercorns and cloves. Serve in a large bowl with strips of fried bread.
From The Good Huswife's Jewel, T Dawson, 1596, originally printed by Edward White.
Roste your apples, and when they be rosted, pill them and straind them into a dish, and pare a dozen of apples and cut them into a chafer, and put in a little white wine and a little butter, and let them boile till they be as soft as Pap, and stirre them a little, and straine them to some wardens rosted and pilled, and put in Suger, Synamon and Ginger, and make Diamonds of Paste, and lay them in the Sunne, then scrape a little Suger uppon them in the dish.
Reading this into modern English:
Bake three apples and three pears in the oven, in a pan covered with foil, at 375 degrees, about 1 hour. A little water in the dish will speed things up (not part of the original). Meanwhile, peel six apples, core them, and thinly slice them. Put them in a large pot with 1/2 cup butter, melted, and 1/2 cup of white wine. Cook over medium heat. Stir them occaisionally, since the slices can break apart while cooking. When very soft, remove from heat.
Bake a 1-crust recipe of pie dough, cut into diamonds, in the oven with the apples and pears, until just done. Sprinkle with sugar as they come out of the oven. Allow to cool.
When the baked apples/pears are done, peel and core them, and mash them up. Add them to the apple/butter/wine mixture, and combine well. Do not be alarmed if this mixture browns somewhat. This is normal and to be expected.
To serve: Spoon the warm apple mixture into a serving dish. Garnish with the pastry diamonds. Be sure each guest gets a piece of the pastry, as it greatly enhances the texture of the apple moyse.
A dauce egre. Tak luces or tenches or fresch haddok, & seth hem & frye hem in oyle doliue. & an tak vynegre & Â¾e thridde pert sugre & onyounnes smal myced, & boyle alle togedere, & maces & clowes & quybibes. & ley e fisch in disches & hyld e sew aboue & serue it forth.
Haddock, either whole (gutted & cleaned) or filets or "steaks"
Red Wine Vinegar
Cubeb or substitute with Black Pepper
Place the fish in a baking dish; add just enough water to cover about 2/3 of the fish, then bake in a hot oven just until the fish is cooked (do not overcook). Remove from the pan & drain well. In a saucepan, combine all other ingredients, using sugar and vinegar in ratio to produce a sweet and sour taste. (The original recipe calls for "Â¾ thridde pert sugre" which would mean to use about 1 cup vinegar to 1/3 cup sugar.) Bring the sauce to a boil, then reduce to a simmer, cooking until the onions are soft. Fry the fish in olive oil until the outside is crispy; remove from oil and drain. Place the fish in a serving platter and cover with the sauce. Serve forth! Go to Comment
This is high Orcish cuisine of the Grey Orcs, some of the most "civilized" Orcs known to the world. Those who have tried it (and can get past the parts and the cooking vessel) said it is tasty, though a bit of an aquired taste to truly enjoy.
Despite the legends, the dish has never been made with actual Orc Stomach or Elf Stomach. The reasons the Orcs say is that they are too small.
1 lb beef heart
1 lb boneless beef brisket
1 lb boneless lamb shoulder (if available)
1/4 c onions (dried) or 1 large, chopped
water or beef stock, as required
1 lb beef liver
3 cups pinhead oatmeal or rolled oats
1 cup beef suet
2 tbs. salt * seasoning optional
1 tbs. black pepper * seasoning optional
pinch cayenne pepper * seasoning optional
cow's bladder/ stomach
*Horse parts may be substituted for beef, Buffalo and Gip are also an option, but the stomachs/ bladders can be Buffalo and Gip is available.
Chop coarsely heart, brisket, lamb and onion. Put in large saucepan, cover with water/stock. Bring to a boil and simmer 30 minutes. Add coarsely chopped liver and simmer a further 30 minutes. Pout off cooking liquid and reserve. Chop cooked meat finely and in a bowl mix in, one at a lime, oatmeal, suet, salt, pepper and cayenne. Pour in reserved liquid until firm and moist. Spoon mixture into bladder and secure ends with string. Place in top half of a steamer and steam over simmering water for 1 1/2 hours.
To reheat for serving, wrap in foil to protect skin, place in a saucepan, cover with water and simmer for 1/2 hour per pound. (If bowl was used to steam it, put it back into a pan of water and simmer for same time.) To serve, cut skin and spoon out. May also be served battered and fried. Go to Comment
Humans, never to be outdone, took the Orcish delicacy and made their version of it. Of course, the Highlanders are Humans that many claim are only one step away from Orcs, so that could be the reasoning. However, the recipe has slowly creeped down into civilization (occasionally creaping up behind people and taking them unawares).
Lady Login's Receipt, 1856
1 cleaned sheep or lamb's stomach bag
2 lb. dry oatmeal (rolled and toasted.. pinhead is good)
1 lb chopped mutton suet
1 lb lamb's or deer's liver, boiled and minced
1 pint (2 cups) stock
the heart and lights of the sheep, boiled and minced
1 large chopped onion
1/2 tsp.. each: cayenne pepper, Jamaica pepper, salt and pepper
Toast the oatmeal slowly until it is crisp, then mix all the ingredients (except the stomach bag) together, and add the stock. Fill the bag just over half full, press out the air and sew up securely. Have ready a large pot of boiling water, prick the haggis all over with a large needle so it does not burst and boil slowly for 4 to 5 hours. Serves 12
Cool weather conjures up thoughts of hog killin' and scrapple makin'. After the hams and bacon have been put down in cure and the sausage is all ground and the lard rendered and the feets pickled and the snouts soused, you take what's left (the scraps) and make scrapple. Now, I have seen a lot of recipes for making scrapple. Most say to start with a shoulder or some such good piece of meat. Blasphemy! Everybody knows there are better ways to use a shoulder and such wanton waste would not have been tolerated back when times were tight and folks had to make the most of what they had. I have also had some Pennsylvania scrapple that was way too strong in liver. Here's how we used to make it back when I was a youngun.
1 Grandmother to make sure everything is done "just so"
1 Mother to do most of the preparations. Overseen by ingredient #1
2 Children, big enough to stir the pot but not smart enough to be somewhere else
Hog heads (number depending upon how many hogs were killed)
About 1/4 of the livers (the rest having been made into liver pudding or fried)
Various and sundry other parts of the pig not used to make other delicacies
Maybe a little celery salt to highlight the flavors (optional)
Stone ground white cornmeal
The feature attraction is the cleaned head. Remove the eyeballs (the brains were removed on killing day and scrambled with eggs the next morning), break the head(s) into manageable pieces with a cleaver, and cook them down in a kettle of boiling water 'til the meat is easily pulled. Skim the fat from the water and save. Pull all of the meat and fat (separate) from the heads and chop up the chunks. Cook the liver and heart and whatever else wasn't used in other delicacies and grind them up. Get a tote-sack full of corn meal and keep it handy. Put the meat, heart, and other scraps (except liver) back into the simmering kettle of stock. Add liver until you can taste it but the liver flavor does not predominate. You can put some of the fat in if you wish. Add salt and celery salt - the cornmeal will take a lot of salt so you get this mixture fairly salty. Stir. Taste. Add sage and pepper to taste - not too much, now. Stir. Taste. Pass the spoon around so everybody can pass judgment. When it's right, you should taste salt first, then liver - but not too strong, rich pork meat flavor and a hint of sage. When everybody (especially ingredient #1) is agreed that it couldn't possibly be better, bring out the cornmeal and kids.
Now comes the hard part! Slowly stir in the cornmeal with a long wooden spoon - not too much at a time, now. Keep stirring. Add cornmeal. Keep stirring. Add cornmeal. Keep stirring. As the mixture starts to get thick, add some of the liquid fat that had been skimmed earlier. Keep stirring. Not thick enough yet. Add a little more corn meal. Keep stirring. A little more fat until there is a slight sheen to the surface but no visible oil. Keep stirring.
"Just where do you think you're going? Get back there and stir that pot!! "
As the mixture thickens and you fine tune the ratio of fat to cornmeal, it will start to separate from the sides of the kettle. This is a good thing 'cause the kids are about tuckered. Ladle it into lightly greased, shallow, rectangular or square tin pans to a thickness of about 2 1/2 inches. Be careful - it's still hot! Start slapping it down with the palm of your hand. Slap it like you mean it! SLAP IT! If you are doing it right, your hand should be beet red, sore and covered with a light coat of pig oil. Good. Now let the pans cool, cover with waxed paper and put them in the frigidare or cold pantry.
Next morning, remove scrapple from the pan and slice about 3/8" thick. Lightly flour both sides. Heat about 1/4" of bacon grease in an iron skillet 'til it just starts to smoke. Fry until outside starts to crisp but the inside is still soft. Drain briefly on a paper towel. Serve with Log Cabin syrup and eggs. There's nothing else like it in this world!!
In Antioch, they love their food. However, they love bland food. As a rule, the way of Antioch is not to have very spicy food, but simply flavorful food prepared quickly so they can get to eating. given their choice about it, in large quantities. Antioch Spicey Orange Beef is the exception that proves the rule. This is a how it is prepared in most households.
16 ounces shaved beef
1 cup broccoli, cut into small trees
1 carrot, julienned
1/4 red onion, sliced (Antioch Onions are like Visalias)
1/4 pound snow peas (strings removed)
1 cup mushrooms, chopped
1 can bamboo shoots
1 can sliced water chestnuts
1 cup Mandarin orange segments
3 cloves pressed garlic (more to taste, some recipies go upto 12)
3 tablespoons sesame seed oil
3 tablespoons olive oil
1 cup beef broth
1 tablespoon corn starch
1/2 cup Mandarin syrup
1/2 cup Thai ginger sauce (Spicey Ginger Sauce actually comes from Amar)
Enough thin egg noodles to fill the personal bowl of everyone eating.
In a large deep cooking pan (WOK), heat 1 tablespoon sesame seed oil and 2 tablespoons olive oil. Add beef and cook. Remove beef from pan and add remaining oil to pan. Heat 1 minute, and add broccoli and carrots continue to cook until the vegetables start to cook. Add onions and pressed garlic. Continue to cook for about 3 minutes. Mix the beef broth and corn starch together in small bowl. Add peas, bamboo shoots and chestnuts to pan and toss. Cook 1 minute. Add broth mixture to pan and toss over medium-high heat for 2 minutes. Add oranges and remaining sauces to pan. Toss. Serve over Noodles in a personal bowl. Go to Comment
Nothing like starting the day with a good cup of Klah. Starbucks should make this stuff.
"Klah: a hot, stimulating drink made from tree bark and tasting faintly of cinnamon." - Anne McCaffrey: The Dragonriders of Pern.
This is the classic recipe from "The Dragonlover's Guide to Pern" but most people have their own version.
2 tablespoons sweet ground chocolate
1/2 cup dark cocoa (same as Dutch cocoa)
3/8 teaspoon cinnamon
1 teaspoon dark instant coffee, ground to a powder
1 pinch nutmeg
Or a more traditional recipe
3/4 cup of coffee
1/4 cup very very cold milk
2 tsp cocoa
1 tsp cinnamon
Mix things in this order and stir well.
For best results, don't try to make pot full of this stuff - one cup at time! Note that cinnamon doesn't mix too well with the coffee, so don't put tons of it into cup (and the description says "tasting faintly of cinnamon", anyway)and you probably want to stir it a bit every time you take a sip, or otherwise it will end up into the bottom of the cup and you miss all the cool stuff. News Flash: Thanks to Starbucks making it popular, Flavored Syrups are more easily available around the world in Starbucks, Import Stores, and better Groceries. Cinnamon syrup is easy to add to a Klah recipe (half squirt) and does not settle out.
My Klah Recipe (well not mine, but it is the one I used. I got it from someone else, who had gotten it from some fanzine.)
Brew a fresh pot of coffee
with Vanilla flavored beans
In a very large mug, combine one
package of hot cocoa mix,
2 teaspoons Hazlenut creamer
a dash of cinnamon (or 1 tbs of Cinnamon syrup) and
a dash of nutmeg (freshy graded if you can).
The people in Antioch has such a flair with words don't they? This is a traditional Antioch dish that has found its way to all of Northern Thirdland, down in to Avon, and can be found in pubs and inns across the Known World. Large pots are made, then they are broken down into individual bowls (kept cold). Those bowls are then heated up and the toppings melted/ browned when ordered. This fare can be served at home, or from a food cart, or in any inn.
Additional ingredients are possible. Cooked ham bits are very popular, as are assorted vegetables, crisped bacon, seared beef bits, squicken, or a variety of noodle stuffs. Many places "personalize" their Noodle Goo on the menu.
1/2 pound short pasta.
In most Known World places this would be a short broad egg noodles. To Earth sensibilities, it should be elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
(Any combination of nice melting cheese can be done. Avalon's variety of goat cheeses is without peer.)
1 teaspoon kosher salt
Fresh black pepper
3 tablespoons butter
1 cup panko bread crumbs (In Antioch, it would be smashed fried flour flat bread chips (tortilla))
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the pasta into the mix and pour into either individual baking bowls OR a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the crumbs to coat. Top the pasta with the bread crumbs and extra cheese.
Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for Noodle Bricks. Left overs are often pushed into a large flat baking pan to cool.
Leftover baked macaroni and cheese, refrigerated for at least overnight
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne (optional. Nobody in Antioch would be so spicy and I prefer it without it)
1 egg beaten with 2 ounces water
1 cup panko bread crumbs or any crunchy product.
Oil for deep frying, preheated to 375 degrees
Cut cold Noodle Goo into slices or bite size pieces.
Season the flour with salt and pepper (and cayenne). Dredge each piece through the flour and gently tap off excess. Dip in the egg wash and then coat with the bread crumbs. Allow them to rest for 5 minutes so the crust can set. Very carefully drop into the oil and fry until golden brown. Remove to a baking sheet fitted with a rack and rest for 2 minutes before serving.
It is unclear if Joe is a proper noun, a personal name, or a description. However the recipe has found its way across the Known World. It is most prevalent in Antioch, Avalon, The Villages, Avon, MaskLand, and parts of SecondLand and FirstLand. Those in Avon and SecondLand serve this for breakfast; In Antioch, The Villages, and MaskLand it is served for Supper. Other places serve it for snack.
7 (8-ounce) baking potatoes. Any size will do really.
1/2 lb ground or shredded Turkey or Squicken Though some make it with ground beef or sausage
1 large bunch spinach
1 good sized white onion.
1/4 lb cut mushroom pieces (optional)
Salt and pepper
Rub seven 8-ounce baking potatoes, well scrubbed, with softened, unsalted butter, sprinkle them with salt, and bake them in a preheated hot oven (400 degrees) for 1 hour, or until they test done when pierced with a skewer.
In a skillet, brown ground or shredded poultry. Remove and conserve the little fat. Begin to cook onions, when softening add spinach (you can blanch the spinch first). Cook until nearly done. At end, add meat to keep it warm. Salt and pepper mixture slightly.
Cut a 1/2-inch slice from the top of six potato, scoop out the pulp, and reserve the shells. Peel one potato, cube it, and add to pulp. Mash well or puree the pulp through a food mill or ricer into a large bowl (should be about 3 cups). Combine with poultry, onion, spinach mixture. Mix well.
Heap mixture into the reserved potato shells. Arrange the potatoes in a lightly buttered baking dish and bake them in the upper third of a preheated moderately hot oven (350 degrees) for 5 to 15 minutes or until they are well warmed.
This is a personal favorite of mine. It is simple and good. For dinner make it with HUGE potatoes.
This is a descendent from a Breakfast classic. It is made with pan browned hash browns and scrambled egg, plus the turkey (or beef/ sausage) spinach, onion, mushroom, served in a pan. Go to Comment
While fishing is good most of the year, fishing can't hold on forever. Thus fish is salted to preserve it for the long Avon winter. Here is another "average" meal from an Avon table.
1 1/2-pounds salt cod
4-ounces salt pork, diced
4-medium beets, peeled and sliced
4-medium potatoes, peeled and quartered
2-large carrots, cut into chunks
8-small whole onions
In a bowl, soak cod in enough water to cover for about 12 hours, changing water once (I recomend changing the water like four times, but I was not raised on this stuff). In a saucepan cook the salt pork till crisp. Drain; set the pork aside. Discard drippings. Drain salt cod well. In the same saucepan cover cod with fresh cold water. Bring to boiling; reduce heat and simmer about 20 minutes or till the fish is tender. Drain.
Meanwhile, in a second saucepan cook beets, covered, in a small amount of boiling salted water for 20 minutes or till tender. In a third saucepan cook potatoes, carrots, and onions, covered, in boiling salted water for about 20 minutes or till tender. Drain all vegetables. Arrange fish and vegetables on a warm platter. Stir salt pork into Cream Sauce. Spoon some of the sauce over fish. Top with hard-cooked egg slices if desired. Pass any remaining sauce. Makes 4 servings.
Cream Sauce: In a small saucepan melt 2 tbsp of butter or margarine. Stir in 2 tbsp all-purpose flour, 1/4 tsp salt, 1/8 tsp white pepper, and 1/8 tsp ground nutmeg. Add 1 cup milk all at once. cook and stir till bubbly. Makes 1 1/2 cups.
The cuisine of FourthLand (outer) and Amar are quite similar. It could have something to do with similiar climates and cultures. Both lands have this basic recipe. There are family variations of it, but this is the "core" recipe.
Chicken Roasted with Apricots
4-pound chicken (or goose)
1 pound fresh apricots, pitted and halved
1 T. sugar
2 cups chicken Stock or broth
1/4 cup each butter and honey
1 t. each rose water and salt
1/2 t. black pepper
1/2 cup toasted slivered almonds or chopped pistachio nuts
1) Combine: Butter, Honey, Rose War, Salt, Pepper.
2) Rub mixture, both inside and out, over 4 lb chicken:
3) Turning to brown all sides, roast in a 425° (F) oven until golden. Lower heat to 350°. Add one cup of stock/ broth (hot).
4) add Apricots and Sugar to pan juices. 5) Baste chicken and apricots with juices and continue roasting 20 minutes or until tender. (Add more stock if needed to simmering pot, but be careful not to make the "sauce" too runny. )
5) Remove to heated plate, pour juices over and sprinkle with nuts.
Hardtack is thick cracker made of flour, water, and sometimes salt. When properly stored, it will last for years. It's quite probable that its history began in prehistory. Prehistoric people boiled grains; they cooked grains and added vegetables and herbs to the mixture; and sometimes they ground it into a powder, mixed it with water, and dried it on a hot stone. 6,000 year old unleavened biscuits have been found in Switzerland.
Even after yeast was discovered by the Egyptians, there was a purpose for unleavened breads. Hunters could take some with them when they traveled in search of something tastier. With hardtack to keep them alive, warriors found that they could travel further and take fewer breaks. Centuries later, Christopher Columbus took unleavened bread with him on his journies.
Armies throughout history have had hardtack in various forms. Because it could be prepared cheaply and would last so long, hardtack was the most convenient food for soldiers, explorers, pioneers, or anyone else who needed to be able to pack light and move fast. It is something almost every soldier might recognize.
During the early settlement of North America, the exploration of the continent, the American Revolution, and on through the American Civil War, armies were kept alive with hardtack. A basic concept in war is that the side that can keep its soldiers from going hungry will probably win.
Wheat flour is more than 10% protein and includes Vitamin B. People can live for quite a while on just bread and water. Although raw flour is hard to digest, in the form of hard bread, it is edible. Inexpensive, stable, and easy to transport, hardtack was a staple in military life throughout most of our history.
No one has determined just when, or how, during the American Civil War, hard bread began to be referred to as hardtack, but it was probably during the second year of the conflict. It appears that it was first called hardtack by the Union Army of the Potomac; although the name spread to other units, it was generally referred to as hard bread by the armies of the West.
Note: Union and Confederate soldiers were usually issued a half pound of beans or peas, bacon, pickled beef, compressed mixed vegetables and a pound of hardtack. Most common of all was the hard tack. Too hard to be eaten whole, it was sometimes broken up with a rock or rifle butt, placed in the cheek and softened with saliva until it was soft enough to be chewed and swallowed. It was more often soaked in water and fried in bacon grease. Hardtack was also called "sheet iron crackers", "teeth dullers", or "worm castles", a reference to the weevils and maggots that were all too often found in the boxes of hardtack.
Upon eating Hardtack: Hardtack was eaten by itself, or crumbled into coffee. Probably more were eaten that way than in any other, as they were usually eaten as breakfast and supper, but there were other ways to prepare them. Sometimes they were crumbled into soups, which they served to thicken. Some soldiers crumbed them into cold water, then fried the crumbs in the juice and fat of meat, creating a dish that was known as skillygalee or cush. Some preferred to eat them toasted, either to more easily crumb them into coffee; or in the rare case when it was available, with butter. A few who managed to save a portion of their sugar ration spread it upon the hardtack.
Under Hard Bread 1863 SPECIFICATIONS
Assistant Commissary General of Subsistence - Lt. Col. C.L. Kilburn - Notes on Preparing Stores for the United States Army and on the Care of the Same, etc, with a few rules for Detecting Adulterations - Printed 1863
Should be made of best quality of superfine, or what is usually known as extra superfine flour; or better, of extra and extra superfine, (half and half). Hard bread should be white, crisp, light and exhibit a flaky appearance when broken. If tough, solid and compact, is evident the fault is either in the stock, manufacture or baking; it should not present the appearance of dried paste. If tough and pasty, it is probably manufacture from grown wheat, or Spring wheat of an inferior kind. In all cases it should be thoroughly cooled and dried before packing. Kiln drying, where practicable, for long voyages, is particularly desirable; but if really and thoroughly dried in the oven, hard bread will keep just as well and its flavor is not destroyed. To make good hard bread, it is essential to employ steam; hand work will not do.
The dough should be mixed as dry as possible; this is, in fact, very essential, and too much stress can not be placed on it. Good stock, dry mixed, and thoroughly baked, (not dried or scalded) will necessarily give good hard bread. If salt is to be used, it should be mixed with the water used to mix the dough. Both salt and water should be clean. Bread put up with the preceding requirements should keep a year; but as a usual thing, our best bread as now made for army use, will keep only about three months. Good, bread, packed closely and compactly should not weigh, net, per barrel, more than 70 or 80 pounds; should it be heavier that 80 it indicates too much moisture. The thickness of the biscuit is important; it should not be so thick as to prevent proper drying, or so thin as to crumble in transportation. The quality of stock used for hard bread can be partially told by rules mentioned in the article 'Flour,' as far as they apply. The term 'sprung' is frequently used by bakers, by which is meant raised or flaky bread, indicating strong flour and sound stock. The cupidity of the contracting baker induces him to pack his bread as soon as it comes out of the oven, and before the moisture has been completely expelled by drying. Bread of this kind hangs on breaking; it will also be soft to the pressure of the finger nail when broken, whereas it should be crisp and brittle.
The packages should be thoroughly seasoned, (of wood imparting no taste or odor to the bread,) and reasonably tight. The usual method now adopted is to pack 50 pounds net, in basswood boxes, (sides, top and bottom 1/2 inch, ends 5/8 of an inch,) and of dimensions corresponding with the cutters used, and strapped at each end with light iron or wood. The bread should be packed on its edge compactly, so as not to shake.
Bread thoroughly baked, kiln dried, and packed in spirit casks, will keep a long time but it is an expensive method. If bread contains weevils, or is mouldy, expose to the sun on paulins, and before re-packing it, rinse the barrel with whiskey.
Army Hardtack Recipe
4 cups flour (perferably whole wheat)
4 teaspoons salt
Water (about 2 cups)
Pre-heat oven to 375Â° F
Makes about 10 pieces
Mix the flour and salt together in a bowl. Add just enough water (less than two cups) so that the mixture will stick together, producing a dough that won't stick to hands, rolling pin or pan. Mix the dough by hand. Roll the dough out, shaping it roughly into a rectangle. Cut into the dough into squares about 3 x 3 inches and 1/2 inch thick.
After cutting the squares, press a pattern of four rows of four holes into each square, using a nail or other such object. Do not punch through the dough. The appearance you want is similar to that of a modern saltine cracker. Turn each square over and do the same thing to the other side.
Place the squares on an ungreased cookie sheet in the oven and bake for 30 minutes. Turn each piece over and bake for another 30 minutes. The crackers should be slightly brown on both sides.
The fresh crackers are easily broken but as they dry, they harden and assume the consistentency of fired brick. Go to Comment