"Flavors of Toril" by Bao Gur

[baogur]

PINEAPPLE UPSIDE-DOWN CAKE

This cake recipe was simply too much fun to not put in this book. Rather then decorate the cake with everything after it bakes, this recipe has that placed UNDER the unbaked batter! You'll be literally baking the cake upside down! The best part about this is that the juices of the bottom layer soak into the batter beforehand, giving the whole cake a sweeter profile. Of course, for those who wish for a less fruity flavor, feel free to top the finished cake with a homemade rum sauce!

1⁄2 cup of butter
1 cup of brown sugar
6 to 8 thin pineapple slices (ring shaped)
3 eggs
1 cup of sugar
1⁄4 cup of milk
1⁄4 cup of pineapple juice
1 teaspoon of vanilla extract
1 1⁄2 cups of flour
2 teaspoons of baking powder
1⁄4 teaspoon of salt

For this cake, you'll need to use a 9 or 10 inch cast iron skillet.
Melt 1/4 cup of the butter over low heat in skillet, then add brown sugar, making sure it evenly coats the bottom. Take the skillet off of the heat and arrange the pineapple slices on top of brown sugar. Make sure the layer of fruit is pretty even, or the whole cake will turn out lopsided.
In a large bowl, cream the other 1/4 cup of butter with the sugar. Add the eggs, one at a time, mixing until well blended. Next add the juice, milk, and vanilla. Beat until the sugar is well dissolved.
Sift the flour, baking powder and salt together in a second bowl. Then, mix that with the egg mixture until well blended. Pour the batter into the skillet, then bake it in the oven 35 minutes. Let it cool for 10 minutes.
Finally, put a large plate over the skillet and flip it over. Enjoy it with some rum and cherries! Or even cherry rum!

[baogur]

TUN PICADILLO

This recipe uses one of my own discoveries to create a unique flavor that brings out the best of thunderbeast meat. Owlwing root, a special root native to the Hullack Forest, has an earthy, slightly sweet flavor and a tart aftertaste. When cooked, the flavor is more savory, which allows the root to pair wonderfully with heavy meats. This makes for an ideal substitute for carrots for any who don't enjoy sweeter vegetables.

1/4 cup of olive oil
1 large white onion, chopped
6 cloves of minced garlic
6 bay leaves
1/4 cup of tomato paste
2 pounds of minced thunderbeast tail meat
1 cup of chicken stock
2 pounds of diced tomatoes
1 cup of raisins
1 medium owlwing root, grated
3/4 cups of sliced green olives
1 1/2 teaspoon of red-wine vinegar
2 cinnamon sticks
1 teaspoon of chopped oregano
1 teaspoon of cumin
1/4 teaspoon of cayenne
Salt and pepper, to taste
3 cups cooked white rice, for serving

Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and bay leaves and sauté until the onion is soft, about 5 minutes. Add the tomato paste, stir to incorporate, and cook for 2 minutes.
Next, add the alligator meat and sauté for about 7 minutes. Add the chicken stock, diced tomatoes, raisins, green olives, red-wine vinegar, cinnamon sticks, oregano, cumin, and cayenne. Simmer until the picadillo thickens, stirring occasionally, for about 8 minutes.
Season with salt and pepper as desired. Discard the bay leaves and cinnamon sticks. Serve warm on top of white rice and enjoy!

[baogur]

SEMBIAN ONION SOUP

During my visit to Sembia, I learned about several fun cooking tricks that only shared in certain social circles. I also had the opportunity to sample several new imported ingredients that really add an edge to recipes we all may already know. Here is a classic Sembian recipe which, as I was told, is "a warm, peaceful countryside evening in a bowl."

For 6 servings:
About 2 pounds of medium sized onions, halved lengthwise, then thinly sliced lengthwise
3 sprigs of fresh thyme
2 bay leaves
3/4 teaspoon of salt
1/4 cup of butter
2 teaspoons of flour
3/4 cup of dry white wine
4 cups of beef broth
1 1/2 cups of water
1/2 teaspoon of black pepper
6 (1/2 inch thick) diagonal slices of Sembian bread
1 (half a pound) piece of Vilhon Blanc
2 tablespoons of finely grated Parmesan cheese
6 (8 to 10 ounce) flameproof ramekins

First, cook the onions, thyme, bay leaves, and salt in butter in a heavy pot over moderate heat, uncovered. Stir frequently until the onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring for another minute. Stir in wine and cook, stirring for 2 more minutes. Keep up that stirring!
Pour in the broth, water, and pepper and let the pot simmer uncovered, stirring occasionally, for 30 minutes.
While the soup simmers, get the oven ready to bake.
Arrange the sliced bread in 1 layer on a large baking sheet and toast them in the oven, turning them over once, for about 15 minutes.
Remove the toast from the oven, then put the ramekins in a shallow baking pan. Now for the fancy parts.
Next, discard the bay leaves and thyme from the soup and divide it among the ramekins, then float a piece of toast in each. Make thin slices of Vilhon Blanc (about 6 ounces total) to cover the tops of the ramekins, allowing the ends of cheese to hang over rims, then sprinkle with parmesan.
Broil the ramekins of soup in the oven until the cheese is melted and bubbly, then serve it hot.

[baogur]

GREEN BOLANI

Here's a neat recipe I learned from one of my friends who travelled to Calimshan. It's a very savory flatbread filled with vegetables called "bolani." This recipe calls for a little extra preparation, so don't get too overwhelmed.

For about 8 servings:
3½ cups of flour
2 teaspoons of salt
5 tablespoons of olive oil
1¼ cups
1½ pounds of potatoes
2 packed cups of sliced green onion
2 packed cups of cilantro
½ cup of chopped green peppers
1 teaspoon of cayenne
1 teaspoon of black pepper

Combine flour, salt, and 2 tablespoons of oil in a bowl, and slowly add water until the dough comes together in a ball. It should not be too sticky or too dry. You may use a little more or less than 1½ cups of water. Take the dough and give it a couple of kneads on the counter. Wrap it in parchment and let it rest about 20 minutes.

Wash and peel the potatoes, then fill a flat bottomed pot with water so that the potatoes are just submerged. Simmer the water; the potatoes are done when you can easily pierce them with a fork. When they're done, coarsely mash them with a fork.
Roughly chop the cilantro, green onion, and peppers. In a skillet, heat 1 tablespoon of olive oil. Saute the green pepper for 1 minute, then add the green onion and saute for 2 minutes. Transfer the mix to a bowl and stir in chopped cilantro, salt, cayenne, and pepper. Gently stir in the potatoes to finish the filling.

Divide the dough into 8 equal pieces and roll into balls. Keep them covered on the counter while you roll them out. Roll each ball of dough on a lightly floured surface into a 8-9 inch circle. Put a portion of filling on the top half of the circle, leaving a half inch border around the edges. Fold the bottom half up over the top half and seal the edges, pressing firmly all around the edge to seal it shut. Repeat this process with the remaining balls of dough.

Heat the rest of the oil in a large skillet. One by one, shallow fry the bolani on both sides until golden brown. Press down gently on the edges of the bolani while cooking to ensure that they brown evenly. Place cooked bolani on a metal cooling rack while the others finish to keep them crispy.

[baogur]

SUNKISSED CHICKEN AND RICE

Have you ever looked at a certain color or object, then suddenly have a craving for a particular flavor that you couldn't quite describe? This recipe is something I put together from that principle. Using oranges and cumin, this recipe conveys what I think of as the "flavor" of a midday sun during late spring. Of course, you're free to agree or disagree me if you have your own idea of what that tastes like.
For the best results, use freshly squeezed orange juice with the pulp still in it.

For 4 servings:
2 teaspoons of butter
1/2 cup of diced onion
1 cup of uncooked white rice
2 1/2 teaspoons of ground cumin
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of ground black pepper
1/8 teaspoon of cayenne pepper (optional)
2 1/4 cups of orange juice
1/2 cup of chicken broth
1/2 cup of chopped fresh cilantro
1 teaspoon of coriander
3/4 teaspoon salt
2 chicken breasts, bones and skin removed
1 tablespoon olive oil
1 red bell pepper, cut into thin strips
9 ounces of sugar snap peas

First, melt the butter in a saucepan over medium-high heat. Stir in the onion, and cook until tender. Mix in the rice, and season with 2 teaspoons of cumin, garlic powder, onion powder, 1/4 teaspoon of black pepper, cayenne pepper, and 1/4 teaspoon of salt. Cook and stir until the rice is golden brown. Next, pour in 2 cups of the orange juice and broth, and bring to a boil. Once it's all boiling, bring it down to a simmer for 20 minutes.

Meanwhile, in small bowl, combine coriander and the rest of the cumin, salt and pepper; mix well. Rub the mixture on all sides of chicken breasts. At this point you can either cut the meat into smaller pieces or leave them whole. Heat the oil in a large skillet over medium-high heat until hot. Add the chicken; cook for 2 minutes on each side or until the meat is browned. Add the bell pepper and sugar snap peas, then cook and stir for 4 minutes.
Reduce the heat to medium-low. Add the rest of the orange juice; cover and cook until the chicken is fork-tender and juices run clear, and vegetables are crisp-tender.
Serve with the rice on the side.

[baogur]

MIXING WITH MORE



Something that had always interested me was the effects of using potions in cooking. After doing many tests in my own time, I've managed to write down a full list of what all the common potions do when used as ingredients. Depending on how they are heated, potions will lose a portion of their effect when you use them in cooking. Most of the time, potions lose nearly all of their actual power when put in a dish. Also, adding a potion to a dish will give the same flavors as imbuing a cooked dish with the equivalent spell. Potions are also safer to use than spells, since potions are already complete, stable products.

Potions of Bull's Strength make food taste like curried leeks, Barkskin potions make food have a flavor like cinnamon and cabbage, Cat's Grace potions have an oily flavor, and potions of Lesser Restoration have a light and savory bean-like flavor. Concerning healing potions, the flavor depends on the strength of the healing. All healing potions will make dishes considerably bitter, but the weaker strengths have a more vegetable-like bitterness. It doesn't interfere too much with most foods, but sugar and sweet things can balance out the potions' effect. Stronger healing potions tend to be more bitter like vinegar or old ale. A little sugar or salt tends to help tone these down when needed, but don't use too much or the overall flavor will be dampened. The strongest of healing potions are extremely bitter, but they are also slightly sour. This flavor is too strong for most dishes, but there are a certain few soups and stir fried dishes that can handle its potency. Oddly enough, most of the powerful bitterness can be nullified by adding a little cayenne or chili oil.
Anyway, here's a little recipe inspired by Amnian cuisine that properly demonstrates a use of potions.


[Gold Trade Salad]
For 6-8 Servings:
3 tablespoons of olive oil
2 cups of black beans
1 cup of a Lesser Restoration Potion
1/4 cup of water
2 grated cloves of garlic
8 chopped green onions
1 large chopped white onion
1 1/2 tablespoons of ground cumin
1 teaspoon of paprika
1/8 teaspoon of cayenne
1 cup of freshly chopped parsley or cilantro
2 diced red bell peppers
1 1/2 cups of couscous
Salt to taste


First, pour the olive oil into a skillet or saucepan and put that over a medium heat. Toss in the white and green onions and saute them for 4 minutes. Next, add the peppers, beans, garlic, cayenne, and cumin, then stir as it all cooks for a few more minutes.
Stir in the paprika, salt, and couscous together, and let it cook for another minute. After this, pour in the potion and water and let the mix come to a soft boil. Do not add any more salt after you add the potion! If you do, the dish will come up a little awkwardly sour! If it needs more salt, wait until the dish is finished. Once the dish is at a boil, stir in the parsley or cilantro, remove the pan from the heat, and cover it tight. Let the dish steep until most of the fluid is soaked up by the couscous. Once its done, enjoy it with a bit of cheese and a dry white wine!

[baogur]

ELTURIAN BEEF STEW

This recipe originates from Elturel and is a common household meal in much of the Heartlands. The famous cheese, Elturian Gray, gives the stew a bold flavor and body. To brighten up the flavor a little more, I have included a carrot and a bit of Cat's Grace potion. These two ingredients together help bring out the stew's full potential. This stew pairs well with any bread or drink, but I recommend having something with ginger in it. If you want the stew itself to be spicier, you can add a couple Chessentan chili peppers to the pot while it cooks. Just remember to remove them before serving the food!

For 4-6 servings:

2 pounds of cubed beef chuck or flank
3 tablespoons of olive oil
4 cups of beef stock
4 cups of water
1 teaspoon of Cat's Grace Potion
1 teaspoon of rosemary
1 teaspoon of parsley or wound seal
1 tablespoon of minced garlic
2 teaspoons of salt
1/2 teaspoon ground black pepper
2 cups of cubed radishes
1 carrot, cut into small pieces
4 stalks of celery, cut into half slices
2 ounces of Elturian Gray

First, put the radishes and water into a pot. Cover it and bring it to a boil for fifteen minutes. While that is going, brown your beef in olive oil in a pan. It shouldn't take very long, so keep a close eye on the meat.
Next, add the beef, Cat's Grace potion, and garlic to the pot. Turn the heat down just a bit and let the stew cook for 25 minutes. Stir in the seasonings, the vegetables, and the Elturian Gray. Be sure to stir well so the cheese melts and blends properly. After that, cover the pot and let it cook for five more minutes. 
And that's everything! Serve this hearty stew alongside some of your favorite side dishes and enjoy!

[baogur]

OELAIR LAILCILW

This is an elven recipe for a leisurely everyday meal. As some may expect, this dish relies on the natural flavors of the ingredients and doesn't add too many things together. This is due to the fact that elven tongues are very sensitive to spices, compared to those of other peoples. To bring out the potential of elven food, one must ensure that each ingredient is as fresh as possible. Also, don't feel too anxious if you suddenly feel like the recipe is too small! Let the vegetables express their flavors with the fish as they normally would.
Inspired by my visits to the Hullack Forest, I've found that sparkling parsley, a native herb, has a natural place in elven cuisine. It adds a brightness to many dishes with a gently savory taste. Of course, normal parsley is still acceptable here. Also, I used cod in this recipe, but feel free to use a trout, salmon, or perch instead if you like.

2 fresh cod or cod steaks
2 tablespoons of olive oil
3 cloves of garlic
Pepper (to taste)
2/3 cup of sliced sunflower sprouts
1 medium onion, preferably red
Oregano (to taste)
Parsley or Sparkling Parsley (to taste)
1/2 teaspoon of salt

Put the cod in a saucepan with water and bring to a boil over high heat. When starts boiling, reduce the heat to a medium-low flame, add the sunflower sprouts, and cook about 6 to 7 minutes. This helps bring the salad to life with a pleasant nuttiness. When the cod is cooked, drain it with a skimmer and place on a plate with the sprouts. Remove the skin and bones (if present) and shred the cod with a fork.
Season the cod with some salt and pepper. Then mix the cod with chopped garlic, chopped onion, sunflower sprouts, oregano, chopped parsley, and olive oil together in a bowl.
And that's all! Serve with a lettuce and tomato salad. Or, for a more Chessentan flavor, cook the cod with a teaspoon of paprika, a cup of chopped olives (instead of sunflower sprouts), and a cup of halved cherry tomatoes.