"Flavors of Toril" by Bao Gur

[baogur]

Foreward: This book is dedicated to all my friends in Cormyr. With their help, I have discovered many new wonders in this world. May you all find new colors in life as you grow!

[baogur]

CALIM BEEF BOWL


In this first recipe, I'll show a proper use of onions. Many people turn their nose up at onions, with their bitter bits and uncomfortable smell. But onions can can add great flavor to dishes when properly cooked. The main thing to remember is that one must not cut into the bottom of an onion. The bottom is where most of the bitter oils lie; cutting into this would flood one's eyes with tears for hours.

Now then, let's start with a list of ingredients. This recipe, inspired by spices from Calimshan, makes about 4 servings.

1 pound of ground beef
1 red onion
1 cup of couscous (an exotic grain used in Calimshan)
1/2 cup of orange juice (roughly two oranges worth)
2 teaspoon of cumin
2-4 cloves of garlic
1/2 teaspoon of cinnamon
1 cup of water
2 tablespoons of olive oil
2 sprigs of parsley (optional)

First, you'll want to prepare the vegetables. Trim and peel your red onion and garlic. Make sure to get all of it off or things will be very bitter.
Chop the onion into thin rings, avoiding the bottom and throwing away the very top. Cut the rings into quarters for a less awkward shape.
Mince the garlic finely, and set aside.
Now that those are taken care of you can start the meat.

Pour 2 tablespoons of olive oil into a skillet and heat it over a medium flame for a minute.
Next, add the beef and the onion, and sprinkle with salt and pepper as desired. Let these cook for 5 to 10 minutes, seperating the ground beef into small chunks and stirring the onions. Once the meat has browned and the onions have turned golden, you may want to drain away the oils from the skillet. Leaving them in will make the dish greasy.

Next, stir in the cinnamon, garlic, cumin, and couscous. Stir and cook for a minute, or until the couscous is lightly toasted. After that, pour in the orange juice and water, and bring it all to a boil.
Once it reaches a good boil, cover the skillet (using another skillet of the same size works well) and take everything off of the flame. Let it steep for 5 minutes then top with chopped leaves of parsley.

And that's it! Ready to serve! If you want a more savory taste, feel free to add some of your favorite cheese to your bowl.

[baogur]

IMBUING FLAVORS


Here, we'll talk about some mixtures that make other foods more flavorful. The most common mix used in cuisine is the marinade. A marinade is a mix of several oils and spices that you soak meat with either before or after cooking it. Using a marinade before cooking will let the meat absorb a lot of flavor, but the meat must be preserved with coldstones for at least 4 hours while it soaks in a marinade. Soaking meat after cooking would normally take about 15 minutes, but the flavor won't be absorbed as much.

Anyway, here are two great marinades:

[Waterdhavian Classic]
4 tablespoons of olive oil
1/2 cup of red wine vinegar
1 tablespoon of black pepper
1 teaspoon of salt
2 tablespoons of lemon juice
1 tablespoon of dried basil
1 teaspoon of oregano
3 minced cloves of garlic
1 teaspoon of rosemary

[Shou Ginger Mix]
2 tablespoons of olive oil
1/3 cup of soy sauce
2 minced cloves of garlic
1 tablespoon of finely chopped ginger root
2 tablespoons of water
1 1/2 tablespoon of sugar
1 teaspoon of black pepper

Each of these marinades is good for 4 chicken breasts, 1 pork tenderloin, or any equivalent volume of meat.

[baogur]

PARMESAN CRUSTED CHICKEN


Here's a good recipe for fried chicken that you can use in a lot of meals. For four chicken breasts, you'll need:

2 cups of bread crumbs (panko, as the call it in the east)
1 cup of grated parmesan cheese
1 tablespoon of dried oregano
1 1/2 tablespoon of cayenne
1 tablespoon of powdered garlic (about 2 cloves)
2 teaspoons of black pepper
4 to 6 eggs
At least 4 cups of flour
3 tablespoons of olive oil

First, take out the yolks off the eggs you want to use and whisk them into a froth. Next, mix together the bread crumbs, parmesan, cayenne, garlic powder, oregano, and pepper in a large bowl. Then, make sure each chicken breast is about an inch thick. Trim off any ligaments or fat.
Pour the olive oil into a skillet and let it heat. Then, using one hand only, coat one breast at a time lightly with flour, then the egg yolks, then the bread crumb mixture. Try not to use this hand for any utensils until after you've washed it.
If you want the chicken to have a thicker crust, coat it again with egg yolk and bread crumb mixture.
Finally, fry the chicken in the skillet for about 3 to 5 minutes on each side, or until golden brown. And there you have it! An entrée that fits with almost any side dish!

[baogur]

MAZTICAN JOYS

During a lot of my explorations of flavor pallets, I became enamored with the exotic combinations used in Maztica in the far west. While imports from Maztica are uncommon, much of their flavors can be obtained from Chult as well. Most recipes involve various peppers, onions, strong herbs, and sweet fruits. Two recipes from Maztica that I enjoy the most are Pastelillos and Mango Salsa.

Pastelillos are fluffy little pastries that you can fill with anything you want! Roll a thin circle of dough, about as wide as your hand, for each pastelillo you want to make. Then place a tablespoon of whatever you want in the middle of each. Fold the dough over each, and crimp the edges together with a fork. Finally, fry them in a few tablespoons of olive oil for about two or three minutes on each side. Now you have a plate of puffy snacks for any meal!

A salsa is much like a sauce, but usually chunky and spicy. For mango salsa, you'll want to have more mango than peppers. This will balance out the flavors and let sensitive tongues stay safe. A large bowl will use:

2 cups of diced mango
1/2 cup diced chili peppers (red or green)
1/2 cup of diced cilantro
1/3 cup of diced yellow onion
1/3 cup of lime juice
2 tablespoons of honey

Mix those together then simmer them in a large pan for 4 to 8 minutes. Serve with a salty side dish or freshly cooked meats.

[baogur]

VENISON CHILI

With all the deer living throughout Cormyr, it's only natural that they are frequently hunted and served in many inns. However, most places don't offer many creative uses of venison, as it is a tough meat. I came up with a good recipe for venison during my early days in Cormyr. It uses ingredients that are all locally grown, making it a cheap and delicious meal for anyone. This recipe for Venison Chili is something that I have frequently made for the House of Healing.

For serving 4 people, you'll need:

1 pound of ground venison
1 cup of chopped sweet onion
1 cup of chopped bell pepper (green or red)
4 cloves of minced garlic
1 jalapeño pepper, seeded and chopped into bits
2 tablespoons of chili powder
1/2 teaspoon of salt
1/2 teaspoon of ground cumin
1/2 teaspoon of ground red pepper
1/2 teaspoon of freshly ground black pepper
1 1/2 cups of diced tomatoes
1 1/2 cups of chicken broth
1 tablespoon of tomato paste

First, you'll want to brown and crumble the venison in a saucepan. This will make the texture more agreeable with the rest of the chili. It shouldn't take more than 4 minutes. After that, put the meat in a covered container. It will be added in later.
Now, add the onion, bell pepper, garlic, and jalapeño to the pan; cook them for 10 minutes or until they are tender, stirring frequently. Then, stir in the chili powder, salt, cumin, red and black pepper.
Next, add the venison, along with the diced tomatoes, chicken broth, and tomato paste, stirring until everything is well combined. Bring everything to a boil, then cover the pan well. Finally, reduce your heat and let the pan simmer for 30 minutes.

And that's all there is to it! Just be sure to cover your pan well to ensure good heating. If you're not confident in using pans, feel free to use a pot after browning the venison instead.

[baogur]

FOR FISHERS

Throughout Cormyr, anyone can catch themselves a good meal from the rivers and lakes. Salmon, tuna, mackerel, and eel are abundant in both nature and the markets. Grilled, steamed, or cut up raw, fish is one of the most iconic meals among in the land. Just remember to gut and descale the fish you catch, or you'll have those bit stuck in your teeth for days.
On a side note, I'd like to remind adventurers on the risks of raw meats. While it is certainly impressive to be able to hold your stomach against raw meats, it isn't very healthy. I've seen quite a few people suddenly vomiting or writhing in pain after eating raw things. Unless you are a dragonblood, a druid, or a trained monk, or were raised in certain orc tribes, raw meats have a very high chance of making you uncomfortable in the future. The same is true for anything cooked rare or blue. When eating sushi, be sure that it came from a trusted butcher and reliable chef.

That being said, here's a good recipe for roasted salmon.

1 tablespoon of olive oil
3 pounds of fresh salmon fillet, with skin
1 1/2 pounds of fingerling potatoes (or about 2 medium sized potatoes, diced)
1 shallot
4 tablespoons of butter
2 tablespoons of chopped fresh chives
2 tablespoons of fresh tarragon
2 tablespoons of fresh parsley
Juice of half of a lemon

First, you'll want to brush the salmon fillets with olive oil, then set them in a pan in the oven. During their 30 minutes of roasting, you'll want to prepare the potatoes and herb butter.
Cook the potatoes in a pot of boiling salted water until fork-tender for about 10 minutes. Mince the shallot and put it in a bowl. Add the butter, chives, tarragon, parsley, lemon juice, and salt. Stir until everything is well combined.
Remove the salmon from the oven and top with half of the herb butter; top the potatoes with the rest. Slice the salmon, season with salt and serve with the potatoes.

A great recipe for any adventurers coming into town with a fresh catch. If you like, you can garnish this dish with a bit of dill or parsley.

[baogur]

BETTER WITH BALSAM

One of my favorite condiments to use in cooking any kind of dish is balsamic vinegar. Its unique flavor of bitter deliciousness adds a great kick to any meat and a satisfying strength to any vegetable. Making it is extremely easy; just simmer the juice of white grapes until it turns a rich dark brown. No actual balsam is needed. Balsamic vinegar can be used in dressings, marinades, glazes, and more.
This recipe for pork medallions uses a good glaze with balsamic vinegar.

4 cloves of minced garlic
1 tablespoon of chopped fresh rosemary, plus a few rosemary sprigs for garnish
1/2 cup of balsamic vinegar
3 tablespoons of honey
2 tablespoons of olive oil
1 tablespoons of mustard
2 pounds of pork tenderloin
Olive oil (measurement depends on your equipment size)

First, make the balsamic-honey glaze. Put the garlic and rosemary in a small bowl. Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste, and stir to combine.

Next prepare the pork. Slice the tenderloin into 1-inch thick medallions. Cover the bottom of a medium skillet with a light film of olive oil and heat over a medium flame until the oil is hot. Add the pork slices in 1 layer, season them with salt and pepper, and sear them for 1 minute. Turn and sear for 1 more minute, until lightly browned. Transfer the slices in 1 layer to a shallow baking dish.
Pour the glaze over the slices and turn them to coat. Make sure you dont use all of the glaze: half of it should be applied later. Next, roast them in an oven for 8 to 10 minutes. When they are ready to serve, place the pork medallions on a platter and spoon the rest of the balsamic-honey glaze over them. Finally, garnish the platter with the rosemary sprigs and serve!

[baogur]

SWEETS ON THE ROAD

For a good portable dessert, here's a recipe for hand pies. Hand pies are great recipes to practice different flavors with. Like pastelillos, you can fill them with anything you like! So, feel free to substitute the blueberries in this recipe for some other fruit, or prepare some meat to use for filling instead.


For 6 servings:
2 cups of blueberries
1/4 cup plus 1 tablespoon of sugar
4 tablespoons of fresh lemon juice
2 teaspoons of cornstarch
2 tablespoons of water
Basic pie dough for a double-crust pie
1 large egg, beaten with 1 teaspoon of water

In a saucepan, combine 1 1/2 cups of the blueberries, the 1/4 cup sugar and 1 tablespoon of lemon juice over medium heat and cook, stirring frequently, until the berries begin to give off their juices. Reduce the heat to medium-low and simmer, stirring occasionally, until all of the berries have burst, about 5 minutes.

Meanwhile, in a small bowl, stir together the cornstarch and water. Add the cornstarch mixture to the blueberry mixture and cook until the juices come to a boil and thicken. Remove from the heat and stir in the remaining 1/2 cup berries. Place the saucepan in a bowl of ice water and let the mixture cool, stirring frequently.

While it is cooling, get an oven ready, as well as a clean, rimmed baking sheet. Place the dough on a lightly floured work surface and dust the top with flour. Roll it out into a rectangle about 20 by 13 inches and 1/8 inch thick. Rub the dough with the rest of the lemon juice. Use a paring knife to cut out 6 rounds, each one about 6 inches in diameter. Place about 3 tablespoons of the blueberry filling on one half of a round, leaving a 1/2-inch border uncovered. Fold the dough over so the edges meet, then crimp them with a fork. Transfer to the baking sheet. Repeat with the remaining dough rounds and filling.

Lightly brush the pies with the egg wash, cut an X in the top of each pie and sprinkle with the remaining 1 tablespoon of sugar. Bake the pies until golden brown, about 20 minutes. Finally, let the pies cool and serve.

[baogur]

SWEET PUMPKIN SOUP

Soup, as one of the most culturally ubiquitous meals, is one of the best kinds of food to have when you're sick, depressed, or having a peaceful moment by yourself. Pumpkins offer a wonderful flavor to help comfort you on a cold day, so let's use it in a soup here. This recipe for pumpkin soup is sweet, creamy, and vegan.

For 4 servings, you'll need:
2 sugar pumpkins
2 diced shallots
3 cloves of minced garlic
2 cups of vegetable broth
1 cup of coconut milk (or heavy cream)
2 tablespoons of maple syrup or agave nectar
1/4 teaspoon of sea salt
1/4 teaspoon of black pepper
1/4 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1 cup of roughly chopped kale
1 large garlic clove, minced
2 tablespoons of raw sesame seeds
2 tablespoons of olive oil


First, preheat an oven and line a baking sheet with parchment paper.
Using a sharp knife, cut off the tops of two sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings.
Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, and let the pumpkin cool for 10 minutes, then peel away skin and set the pumpkin aside.
While that cools, put a large saucepan over medium heat and add 1 tablespoon of olive oil, the shallots, and 3 cloves of garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if things are cooking too quickly.
Add the coconut milk, vegetable broth, syrup, spices, salt, and the pumpkin, and bring the mixture to a simmer.
Next, pour the soup mixture into a bowl and blend to puree the soup. Be careful not to spill any of it! Set this mixture aside for a moment so you can work on the kale topping.
In a small skillet, dry toast the sesame seeds for 2-3 minutes, stirring frequently until they're slightly golden brown. Be careful as they can burn quickly. Remove them from the pan and set them aside.
To the still hot pan, add the rest of the olive oil and garlic and sauté until golden brown - about 2 minutes. Add kale and toss it, then add a pinch of salt and cover the pan to steam. Cook for another few minutes until the kale is wilted and then add the sesame seeds back in. Toss to coat the kale with the seeds and set aside for topping soup.
Now, pour the soup mixture back into your first saucepan. Continue cooking over medium-low heat for 5-10 minutes and adjust seasonings as needed.

And that's it! Serve the soup with the kale topping in each bowl. Enjoy it on a cold day, indoors with some toast and hummus!

[baogur]

SAVORY SIDES

Any good helping of pork, beef, or other meat deserves a good side dish to compliment it. Chicken with pasta, steak with potatoes - both are very common and iconic pairs served in many restaurants. Just as there is a great variety in ways to flavor entrees, there are just as many variations on flavors for side dishes. Here are two recipes, one for noodles and one for potatoes, that you can serve with some of your favorite entrees!

[Pasta Alfredo]
1 pound of noodles, or other pasta
2 tablespoons olive oil or butter
3 cloves of minced garlic
3 tablespoons of flour
1¼ cup of chicken broth
1¼ cup of milk
½ teaspoon of salt
¼ teaspoon of pepper
A pinch of nutmeg
¾ cup of grated parmesan cheese

In a large pot of boiling water, cook the pasta, letting it get to the proper texture.
Meanwhile, in a large pan, heat the oil (or butter) over medium-low heat. Add the minced garlic and cook until it becomes fragrant and translucent. Sprinkle in the flour, and whisk to combine. Cook the flour for a minute or so, whisking constantly to prevent it from burning or turning brown.
Next, slowly pour in the chicken broth, whisking until the mixture becomes smooth and thick. This may take a minute or two. Then whisk in the milk, salt, pepper and nutmeg. Bring the heat up a little and bring the mixture to a low simmer. Once the mixture thickens add the parmesan cheese. When your pasta is ready, add it to the pan and toss to combine. Serve it with some fresh basil or parsley.

[Curried Potatoes]
2 pounds of potatoes
2 tablespoons of olive oil
2 tablespoons of cumin
2 teaspoons of salt
2 teaspoons of curry powder
2 teaspoons of ground tumeric
1 teaspoon of black pepper
3 tablespoons of chopped fresh cilantro

Place the whole potatoes into a saucepan with water to cover. Bring to a boil, and cook them until they are a little tender. Then, drain and cut potatoes into quarters. Set aside to keep warm.
Heat the oil in a large pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Next, add the potatoes, and saute until they're toasted. Toss the potatoes with sea salt, pepper and fresh cilantro, and serve hot.

[baogur]

MUSHROOM AND BEAN CHILI

Through my periods of learning, I have come to understand that true chili does not use beans. However, there are different adaptations of chili that can appeal to anyone's preferences. In most of these applications, beans are perfectly suitable for use in chili to add a sweet, yet meaty flavor. Here is a vegan recipe that properly demonstrates chili with beans.


For 6 servings:
1 tablespoon of cumin seeds
2-4 tablespoons of olive oil
1 pound of tan or button mushrooms
1 diced yellow onion
4 minced cloves of garlic
1-2 diced fresh jalapaché peppers
2 tablespoons of chili powder
1 diced zucchini
1 cup of diced sweet potato
1 cup of fresh corn
2 cups of water
3 cups of black beans
1 can of diced tomatoes
1 teaspoon of sea salt
1 tablespoon of molasses
Fresh cilantro, chopped

In a small skillet, toast the cumin seeds for one to two minutes, or until they're fragrant. Let them cool, then add them to a large soup pot with the olive oil, onion, mushrooms, and jalapachés. Sauté until onions are golden, then add the garlic and chili powder. Heat for a few minutes.
Next, add zucchini, sweet potato, and 3/4 of the corn. Mix well and heat for a few more minutes. Then add the beans, tomatoes, water, sea salt, and molasses. Cover the skillet and heat over medium-high heat until the sweet potato is tender (about 30 minutes).
Top with remaining corn and chopped cilantro and enjoy!

[baogur]

THE EGG ROLL

There are several delicacies in the world that require great patience and determination to perfect. These recipes must be monitored closely in order to obtain the desired texture, flavor, and consistency. The basic egg roll is not quite that difficult of a recipe, but it does require a degree of focus. If your wok is too hot, the batter will set quickly and won't be easy shape. If your wok is too cold, the batter will be thin and weak. Furthermore, the batter must be able to with stand a short second period of cooking after including the filling. Practice this recipe carefully, and it will soon seem less daunting.

You will need:
1 beaten egg
3/4 cup of cold water
1/4 teaspoon of salt
7/8 cup of all-purpose flour
2 tablespoons of peanut oil

In a medium bowl, whisk together egg, cold water and salt. Mix in the flour, 1/3 at a time. Allow the mixture to stand for 15 minutes.
Heat a wok over high heat. If you dont have a wok, a wide skillet can work as well. Then, remove it from heat and thinly coat it with 1 tablespoon of peanut oil. Reduce the heat to low. While the wok is still warm, pour 1/4 of the egg mixture in an approximately 8 inch circle. This measurement can be adjusted slightly to fit whatever size your wok or pan may be. Rotate the wok quickly to spread an even layer of batter for the wrapper. Cook over low heat for about 1 minute, until the bottom is golden brown and the edges begin to curl. Carefully remove the wrapper from heat and place it on a paper towel, golden brown side down.
Repeat the wok procedure with the remaining batter, 1/4 at a time. Rub the wok with the remaining tablespoon of peanut oil after the second wrapper has been made.
Allow the wrappers to cool completely. Cut wrappers in half to use for egg rolls.
Make sure the wrappers stay slightly damp while you prepare the filling of your choice. You must also make sure to not let your filling be too moist, or the wrapper will lose its texture. The amount of wrappers you make will be around 8, depending on the size that you make them to be.
Make sure to wrap up the rolls tightly, and seal them by brushing the edges with a mixture of flour and water. You can gently toast them in the wok to make sure the mixture does stick.

[baogur]

COMFORT NOODLES

A great meal to make when you're settling down when friends and family is a hearty pot of noodles. Noodles can be seasoned in a variety of ways, and they never fail to be filling. You can serve them with most meats and vegetables and with every kind of cheese. Here is a good, no-sauce recipe for noodles with beef. Make sure to use fresh handmade noodles for the best flavor!


For 6 servings:
1 pound of ground beef
1 large puréed yellow onion
1½ teaspoon of salt
1 teaspoon of black pepper
1 teaspoon of turmeric powder
3/4 cup of tomato paste
1 whole head of garlic, peeled and chopped thinly
½ cup of shredded parmesan cheese
1 handful of basil leaves

First, boil a large pot of salted water for the pasta.
Combine the beef, onion, salt, pepper, and turmeric in a large pan over high heat while mixing few a few minutes.
At this point, go ahead and add the pasta to the water pot. After a few more minutes, drain the liquids from the beef mixture and add in the tomato paste. Sauté for a while, then add the garlic. Make sure not to burn the garlic.
Once the noodles have cooked to the right texture, mix them into the beef mixture and add parmesan. For extra flavor, I like to add in a teaspoon of oregano or corriander. You could also add two teaspoons of cumin for some spice. Remove the pan from the heat and mix the noodles.
Add the basil, give everything a quick toss and serve.
This dish goes great with a good red wine and some garlic toast.

[baogur]

KARA-TUN BOWL


As any seasoned adventurer would know, the Marsh of Tun is inhabited by large, powerful creatures. One of the more popular of these creatures is the dinosaur. Dinosaur meat (known by some as "Thunderbeast Steak") is difficult for most people to aquire, but it is outstandingly delicious. It has a mild flavor akin to chicken, but with a fishy undertone. It also has a firm texture, making it an easy meat to cook. The best cuts of dinosaur meat come from the tail, back, and upper legs.
This recipe is inspired by eastern recipes, thus giving it the name that I chose. It's a spicy, mouthwatering dish that's perfect for using dinosaur meat.


1 pound of dinosaur meat
2 tablespoons of minced garlic
1 tablespoon of minced ginger
8 kumquats
1/2 cup of rice vinegar
1/4 cup and a tablespoon of soy sauce
2 tablespoons of sugar
2 cups of snap peas
1 cup of peanuts, shells removed
4 or 5 chopped chili peppers
1 minced small yellow onion
4 cups of cooked rice

First, make sure that the rice you have is freshly cooked and ready to use. Then, slice the kumquats into pieces that are about 1/8 inch thick. Cut the dinosaur meat into chunks or cubes about 1/2 inch thick. Next, pour a coat of peanut oil in a large pan over high heat and add the meat. Season with salt and pepper if you want, and quickly brown the meat for 2 to 3 minutes. Then, remove the meat and set it aside on a plate for a while. Next, wipe out the pan and coat lightly with oil.
Saute the garlic and ginger for 2 minutes. Add the kumquats and stir. At the same time, get a small pan ready for the rice. In a small bowl, mix together the vinegar, soy and sugar until the sugar has dissloved. Pour the mixture into the first pan with the kumquats and let everything simmer for a little bit. Add back the meat with snap peas and let it sit over low heat.
Meanwhile in your second pan, saute the peanuts, chiles and onions in peanut oil for 3 to 4 minutes or until the onions start to take on color. Then, add the rice and stir until it's hot. Add soy sauce and check for seasoning.
Serve the rice mixture in a bowl, then lay the meat over it. Top with any remainder of the kumquat-soy mixture.

[baogur]

UYEVHI DIIS

This recipe here is my signature dish. One of the first recipes I fully mastered when I was younger, this dish creates a wonderful balance between spicy, sweet, and savory flavors. I use this recipe mostly for celebrations, like weddings, because it adds a lot of good color to the menu. It takes a fair bot of proper timing to make, but all the ingredients are easy to get.

For about 4 servings
1 1/2 pounds of thinly sliced beef sirloin
1/3 cup of white sugar
1/3 cup of rice wine vinegar
2 tablespoons of orange juice
1 teaspoon of salt
1 tablespoon of soy sauce
1 cup of rice
4 cups of water
1/4 cup of cornstarch
2 teaspoons of orange zest
3 tablespoons of grated fresh ginger
1 1/2 tablespoons of minced garlic
8 broccoli florets
1 cup of sliced chili peppers
2 cups oil for frying

Lay beef strips out in a single layer on parchment. Allow them to dry for about 30 minutes while you prepare the next few things. In a small bowl, mix together the sugar, rice vinegar, orange juice, salt and soy sauce, then set the bowl aside.
Meanwhile, pour 2 cups of water into a small pot. Bring it to a boil, then add the rice and reduce the heat so it can simmer for 20 minutes, or until the rice is tender. Add more water at the end if necessary. While the rice is cooking get a small pot and fill it with the rest of the water. Set it on heat so it will be boiling later.
Heat the oil in a wok or saucepan over medium-high heat. Toss the dried beef in cornstarch to coat. Fry the beef in the hot oil in small batches until the slices are crispy and golden brown. Then, set the beef aside on parchment. Drain all of the oil from the wok except about 1 tablespoon.
To the pot of now boiling water, place a steamer basket inside. Place the broccoli florets and sliced peppers in the basket, then close to pot and let everything steam for 4 minutes.
Back to the wok, add orange zest, ginger and garlic to the remaining oil, and cook briefly until the mixture is fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until it's all thick and syrupy, about 5 minutes. Add the beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with the steamed broccoli and peppers.

[baogur]

EASTERN EGGS

Eggs are a common, satisfying addition to any meal in the day. Using eggs in cooking is as common as adding garlic to a dish. Boiled, fried, scrambled, with the whites, without them, mixed into dough- Eggs can be used in all sorts of recipes. While many consider the use of eggs to be equivalent to consuming baby animals, it is actually not true when pertaining to chicken eggs. Hens will lay eggs regularly, even when they do not mate with roosters. These eggs will never hatch into a chick, so eating them will not kill anything.
For a good use of eggs, here is a recipe for shakshuka, a spicy Mulhorandi meal.

1 tablespoon of olive oil
Half of an onion, peeled and diced
1 clove of minced garlic
1 medium red bell pepper, chopped
4 cups of ripe diced tomatoes
2 tablespoons of tomato paste
1 teaspoon of chili powder
1 teaspoon of cumin
1 teaspoon of paprika
1/2 teaspoon of cayenne pepper
Pinch of sugar
5 or 6 eggs
1/2 tablespoon of fresh chopped parsley

Heat a deep, large skillet over medium heat. Slowly warm olive oil in the pan. Add the diced onion, and sauté them for a few minutes until the onion begins to soften. Add garlic and continue to sauté until the mixture is fragrant. Next, add the bell pepper, sauté for 5-7 minutes until they have softened.
Add tomatoes and tomato paste, and stir so they are well blended. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier flavor.
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. The eggs will cook over easy on top of the tomato sauce.
Cover the skillet. Allow the shakshuka to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't thicken too much, which can lead to burning.
And there you have it! A wonderful meal for breakfast, lunch, or dinner!

[baogur]

CRAB AND PASTA

Here, I'll give you another great recipe for noodles. This time, the meat used will be crab. Crabs are a delicate meat from the sea. They can be found along some shores in Cormyr. The meat within the shells of crabs is sweet and tender. White crab meat comes from the arms and legs, while brown crab meat comes from the body. White crab meat is sweeter and better suited for pasta than brown crab meat, so make sure you use white crab meat with this recipe if you can.
Crab meat, in general, is often served with butter, garlic, and lemon. These three ingredients can also be used to give noodles a full and sweet flavor. Naturally, one can combine crab and pasta without compromising too much in terms of spices and herbs. While most crab meat is simply boiled in the shell, this recipe will need the meat to be completely removed from the shell.

For 6 servings:
1 pound of noodles
8 tablespoons of unsalted butter
3 tablespoons of olive oil
3 cloves of minced garlic
¾ cup of white wine
½ teaspoon of red pepper flakes
1 pound of crab meat
1 cup of grated Vilhon Blanc cheese
2 cups of fresh sourdough bread crumbs
1½ teaspoon of salt
2 tablespoons of chopped parsley
2 tablespoons of lemon zest, and the juice, from 1 medium lemon

Cook the noodles in a large pot, making sure to use enough water. While this is cooking, you will prepare the rest of the dish.
In large pan over medium high heat, melt 6 tablespoons of butter in olive oil. Add 2 minced cloves of garlic and cook for 30 seconds, stirring constantly, until fragrant. Add the white wine, lemon juice and red pepper flakes. Bring to boil and reduce the heat to let it all simmer. Add in the crab meat and gently let it cook in the butter for 8 minutes.
Meanwhile, in medium sized frying pan, melt the rest of the butter over medium high heat. Add the bread crumbs and salt, and stir to combine them in the butter. Toast the bread crumbs for about 3-5 minutes, stirring occassionally. Be careful in making sure the crumbs don’t burn. Remove hot bread crumbs from heat and add in the rest of the garlic, parsley and lemon zest.
By now, the noodles should be done. Set aside about a cup of the water you used to cook the noodles. Add the hot noodles the the pan with the crab meat and stir to mix well. The crab should be about as soft as seared sushi. Add ½ cup of Vilhon Blanc and salt, then add ¼ cup of the reserved water at a time if the pasta needs more liquid. Top with the bread crumb-parsley mixture and more Vilhon Blanc, and serve with some crunchy bread or vegetable!

[baogur]

FUN WITH SKILLETS

One of the best tools for any cook is the iron skillet. They can withstand many of the processes of cooking that can easily wear out most other pans and pots, including frying, braising, and baking. Their versatility helps many recipes become easier by reducing the amount of equipment needed. Here are two recipes that make a great use of iron skillets.

[Cheddar Corn Fritters]
For about 10 servings
1 ½ cups of flour
2 cups of corn
½ cup of shredded cheddar cheese
⅓ cup of chopped chives
½ cup of milk
2 eggs
1 teaspoon of salt
1 tablespoon of chili powder
½ cup of olive oil

In a large skillet, heat a half cup of oil over medium-high heat. Meanwhile, mix the rest of the ingredients together in a large bowl until everything forms a thick glob. Spoon 2 tablespoons of the mixture to form each fritter into the hot oil. As they cook, they'll become crispy and solid. Flip them after about a minute and a half or when you can see the edges beginning to brown. Repeat for other side. Once they're all done, serve them in a stack, topped with extra chives or diced green onion.

[Chocolate Chip Skillet Cookie]
1 cup of brown sugar
1/2 cup of granulated sugar
1/2 cup of butter
1 large egg
3 tablespoons of milk
1 1/2 teaspoons of vanilla extract
2 cups of flour
1 teaspoon of baking soda
1/4 teaspoon of salt
1 1/2 cups of chocolate chips

*You can use any kind of chocolate you prefer. If you can't get a hold of chocolate chips, you can get solid bars of chocolate and break them into small chunks.

Preheat an oven to bake, and lightly coat cast-iron skillet with a bit of oil. Beat brown sugar, granulated sugar, and butter consistently until the mixture is light and fluffy. Add egg, milk, and vanilla, beating until blended. Whisk together flour, baking soda, and salt in a seperate bowl. Then add that mixture to butter mixture gradually, beating at a steady pace. Add 1 cup of the chocolate chips and beat until combined.
Now, spread the mixture evenly in your prepared skillet. Top with the remaining chocolate chips. Place the skillet in the oven and let it bake until the cookie is golden and set, about 50 minutes. Let it stand for 15 minutes, then cut it into wedges and serve. This goes well with milk and strawberries!

[baogur]

HEARTY AND WHOLE

During the course of my cooking adventures, I have discovered many versatile entrees and sides to make. I have also discovered several whole meals, where the entree and side are in perfect unison. In Cormyr, I have found a specific recipe for grilled ham that goes incredibly well with a recipe for roasted squash and potatoes. The combination of cinnamon, coriander, and nutmeg give this meal a great kick.
This meal requires a fair bit of preparation, as the ham must be cooked early once, then marinated for long time. Also, one should time things well so the vegetables finish roasting around the same time that the ham is done grilling. Use this recipe to practice timing meals if you like.

1 bone-in, shank end ham, already gently cooked
2 tablespoons of brown sugar
1 tablespoon of salt
1 tablespoon of freshly ground black pepper
2 teaspoons of ground cumin
2 teaspoons of ground ginger
1 teaspoon of ground mustard seed
1 teaspoon of ground cinnamon
1 stick of butter
4 tablespoons of chopped fresh thyme leaves
3/4 cup of honey
1/4 cup of apple cider vinegar
1 whole butternut squash, peeled And seeded
1-½ pounds of small potatoes
1 whole yellow onion
1 tablespoon of coriander
1 teaspoon of nutmeg
¼ cup of olive oil
Salt and pepper, to taste

First, trim the ham of any excess fat, but leaving 1/4 inch of fat on the ham. With a sharp knife, score the fat on the top of the ham.
Whisk together the brown sugar, salt, black pepper, cumin, ginger, mustard seed, and cinnamon in a small bowl. Reserve 1 tablespoon of this mixture for the glaze. Season the ham with the remaining dry rub. Now, you'll need to let the ham absorb the flavor in a large waterskin lined with coldstones. If you can't get a skin lined with coldstones, you can bury it in the snow of the Storm Horns instead. Just make sure the spot is somewhere away from any animals. Allowing the seasoning to penetrate the ham overnight will give it a fuller flavor.
After the ham has absorbed the flavors of the rub, take it out of the skin and place it on a baking sheet. Now you'll need to start up a grill. To get the right kind of heat for grilling, here is a neat trick.

-First, remove any sort of elemental protection or insulated gloves.
-Now hold your hand about 3 inches from the surface of the grill.
-For this recipe, you'll want to have the heat where you can keep your hand in that position for about 6 or 7 seconds before pulling away.
-This trick won't work if you have any sort of ancestry that gives you a natural tolerance for high heats.

Place the baking sheet with the ham on the grill, with the ham flat side down. Cover the grill and let the ham cook for 2 hours.
When the ham is about done cooking, prepare two shallow baking pans (1-inch sides all around) for the vegetables. Also, preheat an oven for a medium heat.
Dice the butternut squash, potatoes and onion in approximately 1-inch pieces. Place them in a large bowl and sprinkle with 1 tablespoon of the fresh thyme, along with the coriander and nutmeg. Drizzle the olive oil over the vegetable mixture. Toss lightly until the vegetables are well coated. Next, distribute evenly between the two pans in a single layer, making sure not to crowd them. Sprinkle with salt and pepper, to taste.
Roast for about 20-25 minutes in the oven, rotating the pans after ten minutes. The vegetables will be ready when they just begin to turn brown in some places and the potatoes pierce easily with a fork.
For the ham glaze, heat the butter, thyme, honey, vinegar, and reserved dry rub together in a medium saucepan until the butter melts. Stir together until the mixture is smooth. Brush the ham with the glaze, then cover and grill for 30 minutes more, basting the ham every 10 minutes with the glaze. Remove to a platter, let it sit for 30 minutes before carving it. By now, everything should be ready at once, allowing for a full and warm meal, ready to be served.

[baogur]

WARM DECADENCE

Do you enjoy chocolate? If yes, what is your favorite kind? Milk? Dark? White? A mix of sorts?
Chocolate is one of the most popular treats in Toril, used in several popular desserts. Made from cocoa beans grown in places like the Dalelands and Maztica, this exotic export craved by all. Some cities sell solid chocolate, while some others only sell the beans themselves, and still others sell the powder and butter of cocoa beans separately. With these recipes, you'll know how to make some rich and creamy treats with warm, melted chocolate.

[Sweet Hot Cocoa]
For 3 or 4 servings:
3 cups of milk
1 cup of heavy cream
1/2 cup of sugar
1/4 cup of cocoa powder
6 ounces of chopped chocolate
1 teaspoon of vanilla extract
1 tablespoon of maple syrup
1 teaspoon of raspberry juice

Combine the milk, heavy cream, sugar, cocoa powder and a pinch of salt in a medium saucepan. Cook over medium heat, whisking occasionally, until the sugar and cocoa powder dissolve and the milk is steaming. Do not boil.
Whisk in half of the chopped chocolate until melted, then whisk in the remaining chocolate until smooth. Remove from the heat and whisk in the vanilla, raspberry juice, and maple syrup. Pour into your mugs and serve!

[Chocolate Lava Cake]
For 4 cakes:
1/2 cup of butter as needed for coating
2 egg yolks
2 eggs
3 tablespoons of white sugar
3 1/2 ounces chopped dark chocolate
5 tablespoons butter
4 teaspoons of cocoa powder
3 tablespoons of flour
1/8 teaspoon of vanilla extract

Put the butter in a medium bowl and melt it in a saucepan. Add the chocolate to the hot butter and stir until melted.
Crack 2 eggs into a bowl, and add 2 more yolks, discarding the extra whites. Add the sugar, and beat or whisk until light and thick, about 1 minute. Add the egg mixture and 2 teaspoons of flour to the melted chocolate, beating until combined.
Butter and lightly flour four 4-ounce molds. Make sure not to miss any spots, or the cakes will stick. Tap out the excess flour. Divide the batter among the molds.
When you’re ready to bake, get your oven to a high heat. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better underbaked than overbaked). Let them sit for 1 minute, then serve!

[baogur]

TOM KHA GAI

In this recipe, I'll give you a recipe that uses coconut really well. Coconuts are an exotic fruit grown in places like Chult. It has a unique and popular sweetness, and it is used in all sorts of different recipes. From super sweet desserts to flavorful rums to powerful main courses, coconuts provide the culinary world with many wonderful possibilities.
This recipe for chicken coconut soup, or Tom Kha Gai, is an eastern soup that is silky and sweet. I've added in the ingredients for some crackers that go quite well with this dish. Use whatever kind of bread you like to make them!


For 6 servings:
1 loaf of bread
1 teaspoon of chili powder
2 stalks of fresh lemongrass
1 inch long piece of ginger, peeled
2 tablespoons of lime zest
1/4 cup lime juice
6 cups of chicken broth or vegetable broth
1 1/2 pounds of skinless, boneless chicken thighs, cut into 1 inch pieces
8 ounces of mushrooms, stemmed, caps cut into bite-size pieces
2 cups of coconut milk
2 tablespoons of fish sauce
1 teaspoon of sugar

First, cut your loaf of bread in half, then slice it as thinly as you can. Then remove the tough outsides of the lemongrass, and get an oven ready to bake. Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4-inch pieces. Bring the lemongrass, ginger, lime juice, half of the lime zest, and the broth to a boil in a large saucepan. Meamwhile, drizzle each slice of bread with olive oil, then rub the chili powder and the rest if the lime zest into each slice.
Reduce the heat for the saucepan and simmer until the flavors are melded, 8 to 10 minutes. Strain the broth into a clean saucepan, discarding the solids.
Add the chicken and return to a boil. As it gets to a boil, place the bread slices on a baking sheet and put them in the oven for 12 minutes, flipping them after 6 minutes. Once the saucepan has come to a boil, reduce the heat and add the mushrooms. Let it all simmer, skimming occasionally, until the chicken is cooked through and mushrooms are soft, around 25 minutes. Finally, mix in the coconut milk, fish sauce, and sugar. Serve it hot with the toasted crackers on the side!

[baogur]

SUNRISE KABOBS WITH RICE

Here is a recipe for a full meal with grilled chicken kabobs and Maztican flavored rice. This recipe uses some of my favorite ingredients, including pineapples, red peppers, ginger, garlic, and cumin. This kind of meal is perfect for a picnic in the spring or summer, an indulgent afternoon with friends and family.

4 boneless skinless chicken breasts, cut into 1 inch chunks
1 green pepper, cut into 1 inch pieces
1 red onion, cut into quarters
1½ cups of fresh pineapple, cut into 3/4 inch chunks
6 bamboo skewers that have been soaked in water
6 ounces of pineapple juice
¼ cup of chopped cilantro
¼ cup of minced red onion/shallots
⅓ cup of teriyaki sauce
2 tablespoons of olive oil
2 tablespoons of brown sugar
1 tablespoons of chopped parsley
3 minced cloves of garlic
1 teaspoon of minced ginger
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

First off, youll need to prepare the marinade for the chicken. Mix together the pineapple juice, cilantro, minced onion, teriyaki sauce, olive oil, brown sugar, parsley, garlic, and ginger. Add the chicken, then let it all sit for an hour.
For better flavor, store the marinating chicken in a large waterskin, surrounded by chipped coldstones for at least 4 hours.
When you're ready to prepare the kabobs, remove the chicken from the marinade. Alternate the peppers, chicken, pineapple and onion chunks onto the skewers. Season everything lightly with salt and pepper.
Oil the grill grates and preheat the grill to medium-high heat. Cook the kabobs rotating as needed so they will cook evenly. About 4 minutes on all sides. The kabobs should char, but, not burn.
While youre cooking the kabobs, prepare the rice. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until the rice is puffed and golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. By now, everything should be ready to serve.

[baogur]

QCIIB TUB KIIY

Here is one of my original recipes, a slow braised mix of venison, pineapple and peppers, served over sweetened rice. Hunting deer and shopping at High Horn often allowed me to experiment with a wonderful variety of imported foods. By mixing what I had learned from Kara-Turan, Maztican, and Cormyrian recipes, I put together this special comfort meal. For a different sort of sweetness, use sliced kumquats instead of pineapple chunks.

For 4 servings:
1 pound deer round steak
1/4 cup of flour
1/4 cup of olive oil
1 teaspoon of salt
2 or 3 sliced red peppers
1/2 cup of pineapple chunks
2 1/2 tablespoons of cornstarch
1/2 cup of pineapple juice
1/4 cup of balsamic vinegar
1/4 cup of sugar
2 1/2 tablespoons of soy sauce
2 teaspoons of cinnamon
1 tablespoon of butter
2 1/2 cups of water
1 cup of long grain rice

First, pour 1/2 cup of water into a pot and bring it to a boil. Cut the round steak into 1-inch pieces and dredge them with flour.
Heat the oil in a skillet. When the oil is hot, brown the meat well on all sides.
Then, place the meat into the pot of boiling water and add salt. Cover the pot and cook over high heat for 1 hour. Next, bring the pot to a low heat and cook for another 6 hours. Add red peppers and pineapple chunks to the meat, and cook one hour longer.
Meanwhile, pour the rest of the water into a second pot and bring it to a boil. Once it boils, add in the rice, butter, and cinnamon, lowering the heat to let it simmer for 20 minutes.
Now, combine cornstarch, pineapple juice, vinegar, sugar, and soy sauce in a skillet. Cook until the sauce is clear and thick. With a slotted spoon, scoop the meat and pineapple mixture over a bowl of the rice. Pour the hot sauce mixture over the bowl and serve.

[baogur]

MAGNUS POTAGE

One day, I was browsing the different books at the Temple of Oghma, and I came across this wonderful recipe in a book. It was called the "Potage le Magnifique," a thick soup rich with flavor. While the original recipe was quite simple, the beauty of it was in the writer's intention. He wrote in that anyone could simply add in what they liked, making the soup as magnificent as they wanted. Encouraging creativity is a wonderful thing for any chef to practice, and I like how he used this recipe to do so. That being said, here's my own "Magnus Potage," based off of the "Potage le Magnifique."

For up to four servings:
1 cup of chicken broth
1 cup of beef broth
1 1/2 tablespoons of butter
2 teaspoons of thyme
1 teaspoon of sage
1/8 cup of red wine
8 ounces of flour
1/4 cup of diced carrots
1/8 cup of diced red onion

First, bring all the broth to a simmer in a pot over low heat. Then add the butter, carrots, and onion. After about a minute, stir in the red wine, thyme, and sage. After another two minutes, you'll need to start adding the flour.
Now, this is the hardest step. You need to whisk and stir vigorously as you SLOWLY add the flour. You must make sure the flour mixes well, or you'll end up with lumpy soup or a paste. Making a mistake here can irreversibly ruin the consistency. Have patience and determination; a cool head will win your day.
By now, you should have a thick porridge. If you dont, it's ok to try again. Also, if you ever feel like this recipe is incomplete, experiment! Double the recipe, then add some meat! Change the spices around! Have fun!

[baogur]

SWEET BRAISED LAMB

Here is a recipe for lamb that I enjoy using occasionally. I always make this with couscous, as they absorb just enough of the juices to blend the lamb and tomato flavors together in each bite. For a bit of extra flavor, I top my serving with a bit of shredded cheese.

2 pounds of lamb shoulder chops, cut into 1-inch chunks or cubes
1 1/2 teaspoons of ground cinnamon
1/4 teaspoon of ground nutmeg
1 1/2 teaspoons of salt
1/2 teaspoon of freshly ground black pepper
3 tablespoons of olive oil
1 diced medium yellow onion
2 medium carrots, peeled and sliced
2 sliced celery stalks
4 minced cloves of garlic
1 1/2 cup of diced tomatoes
1 cup of red wine
1 bay leaf
Cooked couscous or rice (optional)
1/4 cup of chopped fresh parsley

First, place the lamb, 1 teaspoon of the cinnamon, nutmeg, 1 teaspoon of the salt, and pepper in a large bowl, and stir so the lamb it's evenly coated. Cover the bowl for a few moments.
Heat 2 tablespoons of the oil over medium-high heat in a heavy-bottomed pot. When the oil is hot and shimmering, add the lamb in a single layer, working in batches, and sear the meat on all sides. Transfer the meat the a clean bowl, and repeat with the remainder of the lamb.
Once all the meat is seared, lower the heat to medium, and add the onion, carrots, celery, garlic, and remaining salt and oil to the pan. Stir to coat with the oil. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Stir in the remaining cinnamon, and cook for a minute more. Then, pour in the wine, scraping any brown bit at the bottom of the pan with a wooden spoon. Stir in the tomatoes and bay leaf, and return the lamb to the pan.
Bring the stew to a boil, then lower the heat to simmer the stew for 2 hours, until the lamb is fork tender.
Serve over couscous or rice, and top with chopped parsley. If you like, you can garnish it with lemon rind to give a little tartness!

[styxxbone1]

*An Insufferable, sneaky, invisible, Beard Pixie inserts a page into Bao's Recipe Book*

FRUBO'S MUDDY FOOTED BROWN BROTH SURPRISE.

One night in Bathwater Berg while the dwarf Furin was trying to sell his gently used Hinish Bath Tub, which was strangely labeled as an "Ogre Cook Pot". The insane bard Frubo asked if he could "test" the bath tub before laying out the substantial asking price of "Fiddy Golden Lions".

A Rental Price of 5 Golden Lions was soon agreed upon. Chaos ensued...

1 Insane Hinnish Bard, slightly soiled from preforming his 12 hour long Dhoom Song.
5 Gallons of water from a questionable local source.
1 Bag of Taran's Magic Beans.
1 Half eaten bowl of Sam's leftover Stew.
1 Heat Metal spell cast upon the cast iron cauldron.
4 Iron Dwarf Triple Bocks.
1 Vile of alchemist fire gently shaken, NOT stirred!
A big block of Rock Salt(to taste).
2 Powder Horns of Orcish Blasting Powder, liberated from the Orc encampment near Arabel.

First dump all of the ingredients into the heated and lightly greased pot, bring to rolling boil, stirring between every second or third Chorus of Frubo's "Rubber Ducky of Dhoom" song.

After a few hours of stewing The Frubo in his own juices. Toss in a few Gnomish exploding turnips and some Orcish black blasting powder. Once you are driven quite insane, listening to the nearly endless loops of the "Rubber Ducky of Dhoom" Song. Ignite the contents of the cast iron pot from a safe distance.

Also Ear Plugs should already have been inserted after the first hour or two of Frubo's "song". This is gonna be LOUD!!!

Once the former contents of the pot are about half way to the Moon, stuff the glowing hot iron kettle into a fire proof bag of holding and clear out before the Pissin War Wizzers arrive to question the witnesses/survivors...


Aethelwyne,(elf friend) Lead Pixie of the Mannus Beard Confederation, Scion of the ever plentiful Cornucopia of Sugary, pastry crumb droppings.

[baogur]

*As Bao flipped through his book, the odd page would fall out. He picked it up and read it over, immediately disturbed by its contents.*

"Who in the world would write such a thing," he thought, "and why would they give it to me?" Everything about this was wrong. He would need to report this to both the Red Ravens and the War Wizards. With the names "Furin" and "Aethelwyn" already given on the parchment, there wouldn't be any doubt about who was involved.

*But before he took the page to the authorities, he took a brief moment to consider its writer. They were obviously crazy; he knew that for sure. Sam's leftover stew? Blasting powder? Dumping everything in the pot at once?" An -entire- block of salt? Even the most black-hearted, soulless, inhumane poisoner wouldn't write something as dangerous and sloppy as this. And an entire person? Horrible! Only cannibals and cultists eat people, and everyone knows that those sorts of people are insane.*

*Bao then considered how and why the page made its way to him. Did someone snag this from a crazy person, but was too nervous to report it? Was it some half-baked attempt of a prank; something for him to laugh at in the future? Or was it some desperate move to sabotage his book's reputation? No, he thought. He hadn't shown anyone his book, nor had he told anyone where he kept it. Besides, there would be nothing to gain from sabotaging the works of an elf-orc. Already having so much bias to work against, another slanderous misunderstanding would hardly produce any different of an outcome. The names written on the page are also strange. What kind of saboteur leaves a signature and discloses the names of people involved? What kind of criminal describes in detail what their crime was as they did it, writing as if they wished to avoid authorities? It's bad enough to know that some crazy, stealthy, possibly racist person was trying to creep him out or worse. But a -lazy- crazy, stealthy, possibly racist person? Such sloppiness would likely be an insult to all sneaks in the world.*

*Indeed, Bao could not fathom what went through this person's mind. But then he remembered that he needed to report this. He needed to let the authorities know that someone was sloppily boiling people and exploding the remains, so that, in the future, this insane criminal would be apprehended and the citizens of Cormyr would have one less danger to worry about. He also needed to make sure the last batch of food he made would be delivered properly, so that his friends and customers would have what they needed to make their days more enjoyable.*

*Bao then considered how lucky he was to be in this position in life. He was lucky to have had so many friends in the kingdom. He was lucky that he was able to devote so much time to them, just to see them happy. He was lucky to have learned the importance of eating fruits and vegetables, so as to keep his and his friends' bodies feeling healthy and comfortable. He was also lucky to have learned that the priest in the Temple of Deneir might be able to ward his book, so that future attempts to sneak such vile recipes would be thwarted immediately. Perhaps he would visit the Temple later today.*

*Yes, Bao had a lot to do today. When his brief moments of consideration ended, he proceeded to make his way swiftly to the offices of the authorities. The sooner he could sort out this small, confusing matter, the sooner he could move on and continue writing his book.*


//styxx, you beautiful comedic genius. I love how ridiculous you get with this stuff. I hope you never stop gracing this forum with your craziness. That being said, I'd like to keep the book free from any RP, because I use this thread to cook things irl. Having a whole thread for pure reference is really handy. I'm sorry if this came across as harsh in any way. <3

[baogur]

WARM GLOW STEW

Here is a good dish to use couscous with. It also uses tomatoes and butternut squash, which combine well in a sweet dish like this. I called this stew "Warm Glow" because of the spices I used to bring out extra flavor. Cinnamon with squash makes for a great snack together, so I brought that into a stew here with cayenne for a "glow."

For 6 servings:
1/4 cup of sliced almonds
2 tablespoons of olive oil
2 chopped yellow onions
2 minced cloves of garlic
1/4 teaspoon of cayenne
1/8 teaspoon of grated nutmeg
1/8 teaspoon of cinnamon
1 cup of diced tomatoes with their juice
1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 3/4-inch dice
1/4 cup of raisins
3 cups of chicken broth
1 1/4 teaspoons of salt
2 cups of rinsed chickpeas
3/4 cup of chopped fresh parsley
1 1/2 cups of water
1 1/2 cups of couscous

In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or, toast them in an oven for 5 to 10 minutes.
In a medium sized pot, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, cayenne, nutmeg, and cinnamon and cook, stirring, until fragrant. Stir in the tomatoes, squash, raisins, broth, and 1 teaspoon of the salt and bring to a simmer. Next, stir in the chickpeas and cook, covering the pot, for 10 minutes. Uncover and simmer until the squash is tender, about 10 minutes more. Stir in the parsley.
While that's cooking, in a medium saucepan, bring the water and the remaining 1/4 teaspoon salt to a boil. Stir in the couscous. Cover it, remove from the heat, and let it stand for 5 minutes. Fluff with a fork, then serve the stew over the couscous and top with the toasted almonds.

[baogur]

MORE ONIONS

I don't really think I could ever properly praise the usage of onions, so here are two more recipes in which onions show off their flavors. Each recipe serves four.

[Celery Stewed Chicken]
1 medium chopped onion
3 tablespoons of olive oil
4 chicken thighs, skinned and deboned
Salt and freshly ground pepper
7 to 8 young center stalks of celery
1/2 cup of finely chopped parsley
1/2 cup of finely chopped fresh mint
1/2 cup of tomato sauce
3 tablespoons of freshly squeezed lemon juice

Add one tablespoon of olive oil to a medium-sized pot and cover it with the chopped onions. Roll the chicken thighs and place them seam-side down on the onion bed. Sprinkle with salt and pepper. Cover the pot and cook over medium heat until all the juices are absorbed and the onions are caramelized.
Cut the celery stalks lengthwise and then cut them into 2 inch pieces. Coarsely chop the celery greens and set them aside. Cook the celery over medium-high heat in a pan with 2 tablespoons of olive oil. Once the celery stalks develop some brown edges, add the chopped parsley, mint, and celery leaves. Continue to turn the herbs and celery over until the herbs start showing the first sign of becoming crisp. Be careful not to burn the herbs!
Add salt, pepper, tomato sauce, and two cups of water. Cover the pan and cook over medium heat until most of the liquid is absorbed. Stir the caramelized onions and lemon juice into the celery and herb pan. Place the cooked chicken thighs on top of the celery bed. Cover and simmer over low heat for about 10 minutes to let the flavors mingle.

[Fried Eel]
1 eel
1 cup of flour, plus more for dredging
1 teaspoon of paprika
1 teaspoon of nutmeg
3 teaspoons of salt
1 cup of blended oil
1 teaspoon of chopped garlic
1 teaspoon of chopped onion
1 teaspoon of freshly ground black pepper
1/2 cup of white wine
2 teaspoons of butter

Clean and skin the eel, and then cut it into chunks. In a large bowl, mix together 1 cup flour, paprika, nutmeg, oil, garlic, onion, and pepper. Add the eel to this mixture and then marinate for 1 hour.
Dredge the marinated eel in flour. In a saute pan over medium heat, sear the eel until golden brown for about 7 minutes. Add the white wine and cook until reduced by half. Add the butter and cook until it melts and browns slightly. Divide the eel among 4 serving plates and top with the butter sauce.
For any tanners or such reading this, be sure to keep that eel skin. Eel leather is incredibly soft and flexible!