Difference between revisions of "Sacred 2:Book 2 - Dryad Cooking"

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(New page: Dryad Cooking Of all living beings. the Dryads have the closest bond with nature. Their connection with the trees is of such closeness that they refuse to eat anything that does not live ...)
 
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Dryad Cooking
 
Dryad Cooking
  
Of all living beings. the Dryads have the closest bond with nature. Their connection with the trees is of such closeness that they refuse to eat anything that does not live or grow in the woods. Although the range of food supply seems rather limited. Dryad cuisine is far from boring or repetitive. Over the centuries, the Dtyads have developed their culinary art to perfection. Dryad cuisine is one of the most interesting cuisines of Ancaria with many nuances, different flavors and exotic recipes.
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Of all living beings. the Dryads have the closest bond with nature. Their connection with the trees is of such closeness that they refuse to eat anything that does not live or grow in the woods. Although the range of food supply seems rather limited. Dryad cuisine is far from boring or repetitive. Over the centuries, the Dryads have developed their culinary art to perfection. Dryad cuisine is one of the most interesting cuisines of Ancaria with many nuances, different flavors and exotic recipes.
  
For Dryads, cooking is a collective and social activity. Since they are living in wooden tree houses. they usually do not have fireplaces inside the house. Instead, there are usually several safe fireplaces in the central areas of the villages, where all tlx- cooking takes place. The Dryads prefer to cook in larger amounts and they arc used to preparing their food in big cauldrons and huge pans. There are no exact recipes in Dryad cooking. t\ lostly it consists of tlx1 combination of certain basic ingredients and spices.
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For Dryads, cooking is a collective and social activity. Since they are living in wooden tree houses. they usually do not have fireplaces inside the house. Instead, there are usually several safe fireplaces in the central areas of the villages, where all the cooking takes place. The Dryads prefer to cook in larger amounts and they arc used to preparing their food in big cauldrons and huge pans. There are no exact recipes in Dryad cooking. It consists of the combination of certain basic ingredients and spices.
  
 
Meat plays an important role in the Dryad cuisine. There arc many different kinds of animals living in the forests and most of them are edible. Amongst the variety of venison, there are deer, boars, small bears, but also fish, such as wild salmon and pike. The Dryads are hunters and they exclusively hunt and eat wild animals. You will never find domesticated animals in a Dryad dish
 
Meat plays an important role in the Dryad cuisine. There arc many different kinds of animals living in the forests and most of them are edible. Amongst the variety of venison, there are deer, boars, small bears, but also fish, such as wild salmon and pike. The Dryads are hunters and they exclusively hunt and eat wild animals. You will never find domesticated animals in a Dryad dish
Dryads traditionally do not grow plants. Instead, they reap what tlx- forests have to offer and that is quite a lot. There are all kinds of fruit and berries available. In addition, there are many forms of wild vegetables, such as potatoes, rice and wheat.
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Dryads traditionally do not grow plants. Instead, they reap what the forests have to offer and that is quite a lot. There are all kinds of fruit and berries available. In addition, there are many forms of wild vegetables, such as potatoes, rice and wheat.
  
The most unique element of Dryad cooking is the variety of spices and herbs. Dryads are using an amazing amount of different herbs and spices for their dishes. Some of them only grow in their homeland regions, some are not even recognized as useful in other parts of the world. The Ixrb lore of tlx Dryads is unmatched in Ancaria and a skilled Dryad cook is able to create something unique even out of a simple rabbit.
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The most unique element of Dryad cooking is the variety of spices and herbs. Dryads are using an amazing amount of different herbs and spices for their dishes. Some of them only grow in their homeland regions, some are not even recognized as useful in other parts of the world. The herb lore of the Dryads is unmatched in Ancaria and a skilled Dryad cook is able to create something unique even out of a simple rabbit.
  
Pike in Wine-vinegar Sauce
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''Pike in Wine-vinegar Sauce''
  
i large pike
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1 large pike
 
1 1/4 cup wine
 
1 1/4 cup wine
 
2 tbl. vinegar
 
2 tbl. vinegar
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salt
 
salt
  
Place the pike in a pan, pour in wine and vinegar and add parsley. Add enough salted water to cover the fish and poach it until the flesh is white. Lift the fish from the pan, then put the bread into  a bowl. Add some of  tlx*  wine-vinegar liquid  until  tlx*  bread  is covered.
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Place the pike in a pan, pour in wine and vinegar and add parsley. Add enough salted water to cover the fish and poach it until the flesh is white. Lift the fish from the pan, then put the bread into  a bowl. Add some of the \wine-vinegar liquid  until the bread is covered.
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Skin the fish and take out the spine and other bones. Cut the fish into small pieces to make a manageable disk
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Strain the cooking liquid into a clean pan. Pour 2 cups of it into the bowl with the bread, add cinnamon and pepper and mix it together until smooth. Return the mixture to the liquid in the pan. Fry the onions in a little oil until soft, and add them to the liquid as well. Taste  for  seasoning, add the pieces of fish and re-heat gently to serve.
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''Deer Roast''
  
Skin the fish and take out tlx* spine and other bones. Cut the fish into small pieces to make a manageable disk
 
Strain the cooking liquid into a clean pan. Pour 2 cups of it into the bowl with the bread, add cinnamon and pepper and mix it together until smootk Return the mixture to tlx* liquid in tlx* pan. Fry the onions in a little oil until soft, and add them to the liquid as well. Taste  for  seasoning,  add  tlx*  pieces  of  fish  and  re-heat  gently  to  serve.
 
Deer Roast
 
 
4-6 onions 4-6 wild chili 4-6 garlic cloves salt
 
4-6 onions 4-6 wild chili 4-6 garlic cloves salt
 
red pepper lemon juice water fat
 
red pepper lemon juice water fat
Cut tlx* onions, chili and garlic into small pieces. Cut small holes in the deer meat and insert pieces of onion, garlic and chili into the holes. Mix salt and pepper and insert the mixture into tlx* same holes.
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Cut the onions, chili and garlic into small pieces. Cut small holes in the deer meat and insert pieces of onion, garlic and chili into the holes. Mix salt and pepper and insert the mixture into the same holes.
Mix lemon juice and water. Pour over tlx* meat and marinate overnight. Cook the meat in a large saucepan. Melt the fat in the saucepan and add some water. Leave to cook for 4 to 6 hours on  low  heat. Remove the roast and thicken the gravy   with some flour.
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Mix lemon juice and water. Pour over the meat and marinate overnight. Cook the meat in a large saucepan. Melt the fat in the saucepan and add some water. Leave to cook for 4 to 6 hours on  low  heat. Remove the roast and thicken the gravy with some flour.
Dryad Stew
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''Dryad Stew''
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short ribs of wild boar separated by rib 1/4 cup flour 1/4 cup oil
 
short ribs of wild boar separated by rib 1/4 cup flour 1/4 cup oil
 
5 cup beef stock
 
5 cup beef stock
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1/4 cup vinegar
 
1/4 cup vinegar
 
1/4 spoon saffron whole wheat bread
 
1/4 spoon saffron whole wheat bread
Chop the parsley and sage, cut the onion into small pieces and crush the cardamom. Dust the ribs with the flour, fry it in the oil until it is brown. Add the stock as well as the spices and herbs except for the saffron and leave to simmer for two hours. Soak in the vinegar and saffron with the bread, puree it and stir it into tlx* stew. Check seasoning, then simmer for another half an hour.
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 +
Chop the parsley and sage, cut the onion into small pieces and crush the cardamom. Dust the ribs with the flour, fry it in the oil until it is brown. Add the stock as well as the spices and herbs except for the saffron and leave to simmer for two hours. Soak in the vinegar and saffron with the bread, puree it and stir it into the stew. Check seasoning, then simmer for another half an hour.

Revision as of 00:52, 16 October 2008

Dryad Cooking

Of all living beings. the Dryads have the closest bond with nature. Their connection with the trees is of such closeness that they refuse to eat anything that does not live or grow in the woods. Although the range of food supply seems rather limited. Dryad cuisine is far from boring or repetitive. Over the centuries, the Dryads have developed their culinary art to perfection. Dryad cuisine is one of the most interesting cuisines of Ancaria with many nuances, different flavors and exotic recipes.

For Dryads, cooking is a collective and social activity. Since they are living in wooden tree houses. they usually do not have fireplaces inside the house. Instead, there are usually several safe fireplaces in the central areas of the villages, where all the cooking takes place. The Dryads prefer to cook in larger amounts and they arc used to preparing their food in big cauldrons and huge pans. There are no exact recipes in Dryad cooking. It consists of the combination of certain basic ingredients and spices.

Meat plays an important role in the Dryad cuisine. There arc many different kinds of animals living in the forests and most of them are edible. Amongst the variety of venison, there are deer, boars, small bears, but also fish, such as wild salmon and pike. The Dryads are hunters and they exclusively hunt and eat wild animals. You will never find domesticated animals in a Dryad dish Dryads traditionally do not grow plants. Instead, they reap what the forests have to offer and that is quite a lot. There are all kinds of fruit and berries available. In addition, there are many forms of wild vegetables, such as potatoes, rice and wheat.

The most unique element of Dryad cooking is the variety of spices and herbs. Dryads are using an amazing amount of different herbs and spices for their dishes. Some of them only grow in their homeland regions, some are not even recognized as useful in other parts of the world. The herb lore of the Dryads is unmatched in Ancaria and a skilled Dryad cook is able to create something unique even out of a simple rabbit.

Pike in Wine-vinegar Sauce

1 large pike 1 1/4 cup wine 2 tbl. vinegar 3 slices of bread 1/4 spoon wild cinnamon 1/8 spoon ground white pepper 2 onions fat wild parsley salt

Place the pike in a pan, pour in wine and vinegar and add parsley. Add enough salted water to cover the fish and poach it until the flesh is white. Lift the fish from the pan, then put the bread into a bowl. Add some of the \wine-vinegar liquid until the bread is covered.

Skin the fish and take out the spine and other bones. Cut the fish into small pieces to make a manageable disk

Strain the cooking liquid into a clean pan. Pour 2 cups of it into the bowl with the bread, add cinnamon and pepper and mix it together until smooth. Return the mixture to the liquid in the pan. Fry the onions in a little oil until soft, and add them to the liquid as well. Taste for seasoning, add the pieces of fish and re-heat gently to serve.


Deer Roast

4-6 onions 4-6 wild chili 4-6 garlic cloves salt red pepper lemon juice water fat Cut the onions, chili and garlic into small pieces. Cut small holes in the deer meat and insert pieces of onion, garlic and chili into the holes. Mix salt and pepper and insert the mixture into the same holes. Mix lemon juice and water. Pour over the meat and marinate overnight. Cook the meat in a large saucepan. Melt the fat in the saucepan and add some water. Leave to cook for 4 to 6 hours on low heat. Remove the roast and thicken the gravy with some flour.

Dryad Stew

short ribs of wild boar separated by rib 1/4 cup flour 1/4 cup oil 5 cup beef stock 1/2 spoon cinnamon 1/2 spoon ground cloves 1/2 spoon ground mace 2 spoon cardamom 4 peppercorns I onion 6 sprg. parsley I spoon sage 1/4 cup vinegar 1/4 spoon saffron whole wheat bread

Chop the parsley and sage, cut the onion into small pieces and crush the cardamom. Dust the ribs with the flour, fry it in the oil until it is brown. Add the stock as well as the spices and herbs except for the saffron and leave to simmer for two hours. Soak in the vinegar and saffron with the bread, puree it and stir it into the stew. Check seasoning, then simmer for another half an hour.