diff --git a/recipe/Liz Marsham; Exquisite Exandria.json b/recipe/Liz Marsham; Exquisite Exandria.json index c3f1df2acb..5b57b7f423 100644 --- a/recipe/Liz Marsham; Exquisite Exandria.json +++ b/recipe/Liz Marsham; Exquisite Exandria.json @@ -941,7 +941,7 @@ }, "credit": "Kristin Teig" }, - "Highsummer, the Dawnfather's holy day, is marked across Exandria with glorious feasts. In Vasselheim, festivities kick off on the Abundant Terrace\u2014at dawn, of course\u2014with freshly harvested corn and honey, made into this gorgeous polenta. The sun may be low in the sky, but its coming heat is celebrated by adding chiles to the honey. The adults linger over their bowls, debating whether to have seconds (or thirds) or pace themselves for the other treats to come, while the children compete to see how much spicy honey they can eat without breaking a sweat. Impending stomachaches aside, it is a lovely way to start an excellent day.", + "Highsummer, the {@deity The Dawnfather|Exandria|TDCSR|Dawnfather's} holy day, is marked across Exandria with glorious feasts. In Vasselheim, festivities kick off on the Abundant Terrace\u2014at dawn, of course\u2014with freshly harvested corn and honey, made into this gorgeous polenta. The sun may be low in the sky, but its coming heat is celebrated by adding chiles to the honey. The adults linger over their bowls, debating whether to have seconds (or thirds) or pace themselves for the other treats to come, while the children compete to see how much spicy honey they can eat without breaking a sweat. Impending stomachaches aside, it is a lovely way to start an excellent day.", { "type": "statblock", "tag": "recipe", @@ -960,7 +960,7 @@ "type": "entries", "name": "Shorecomb Smørrebrød", "entries": [ - "Shorecomb is a port city, hundreds of miles southwest of Vasselheim, and a frequent stop for trade ships making their way along the Issylran coast. Its residents, therefore, were unprepared for the heroes of Vox Machina to magically emerge from a tree on the outskirts of town instead of arriving by boat. But powerful guests appearing out of nowhere to hunt down a freshly ascended god with little notice is no reason to be a bad host!", + "Shorecomb is a port city, hundreds of miles southwest of Vasselheim, and a frequent stop for trade ships making their way along the Issylran coast. Its residents, therefore, were unprepared for the heroes of Vox Machina to {@spell Transport via Plants|PHB|magically emerge from a tree} on the outskirts of town instead of arriving by boat. But powerful guests appearing out of nowhere to hunt down a freshly ascended god with little notice is no reason to be a bad host!", "Smørrebrød is this coastal town's favorite gesture of hospitality. This open-faced sandwich showcases both the fresh and dried seafood of the region, and it can be adapted to include everything from a prized batch of fresh cheese to leftover potatoes, depending on the season, one's feelings about one's guests, and the suddenness with which they appear out of thin air.", { "type": "entries", @@ -986,6 +986,12 @@ "type": "entries", "name": "Pickled Shrimp Smørrebrød", "entries": [ + { + "type": "statblock", + "tag": "recipe", + "source": "ExEx", + "name": "Pickled Shrimp Smørrebrød" + }, { "type": "image", "href": { @@ -993,12 +999,6 @@ "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/Pickled_Shrimp_Smørrebrød.webp" }, "credit": "Kristin Teig" - }, - { - "type": "statblock", - "tag": "recipe", - "source": "ExEx", - "name": "Pickled Shrimp Smørrebrød" } ] } @@ -1029,7 +1029,7 @@ "type": "entries", "name": "Wild's Grandeur Succotash", "entries": [ - "Elsewhere in Exandria, the Wildmother's holy day on the vernal equinox is marked with a pilgrimage to a place of unusual natural beauty. Those in Vasselheim, however, need look no farther than the Abundant Terrace, a district devoted to the worship of the Wildmother and source of most of the city's food. There, enchantments allow the orchards and farmlands to be harvested year-round. With all foods in season at all times, the celebration of Wild's Grandeur in Vasselheim features heaps of fresh vegetables made into gorgeous dishes. One favorite treat is this succotash, a riot of colors and flavors that is traditionally served by the gallon from cauldrons; we've sized it down to a family portion that will fit in a skillet.", + "Elsewhere in Exandria, the {@deity The Wildmother|Exandria|TDCSR|Wildmother's} holy day on the vernal equinox is marked with a pilgrimage to a place of unusual natural beauty. Those in Vasselheim, however, need look no farther than the Abundant Terrace, a district devoted to the worship of the {@deity The Wildmother|Exandria|TDCSR|Wildmother} and source of most of the city's food. There, enchantments allow the orchards and farmlands to be harvested year-round. With all foods in season at all times, the celebration of Wild's Grandeur in Vasselheim features heaps of fresh vegetables made into gorgeous dishes. One favorite treat is this succotash, a riot of colors and flavors that is traditionally served by the gallon from cauldrons; we've sized it down to a family portion that will fit in a skillet.", { "type": "statblock", "tag": "recipe", @@ -1050,7 +1050,7 @@ }, "credit": "Kristin Teig" }, - "In the center of Vasselheim, the folk of the Quadroads come together on the autumnal equinox to celebrate the Lawbearer, the goddess of civilization and order. Giving gifts to the community is traditional on Civilization's Dawn, and the Slayer's Take guild outdo themselves year after year by presenting gorgeous cuts of meat from their hunts. A huge cooking pot is hoisted over one of the celebratory bonfires, and soon the smell of tasty meats and vegetables fills the air. Two hours (and some dedicated stirring) later, the resulting stew is ladled into bowls and handed around to all comers. We have taken the spirit of this stew and delivered it to you without the need for a waist-high cooking pot or a dangerous hunting trip into the Vesper Timberland.", + "In the center of Vasselheim, the folk of the Quadroads come together on the autumnal equinox to celebrate the {@deity The Lawbearer|Exandria|TDCSR|Lawbearer}, the goddess of civilization and order. Giving gifts to the community is traditional on Civilization's Dawn, and the Slayer's Take guild outdo themselves year after year by presenting gorgeous cuts of meat from their hunts. A huge cooking pot is hoisted over one of the celebratory bonfires, and soon the smell of tasty meats and vegetables fills the air. Two hours (and some dedicated stirring) later, the resulting stew is ladled into bowls and handed around to all comers. We have taken the spirit of this stew and delivered it to you without the need for a waist-high cooking pot or a dangerous hunting trip into the Vesper Timberland.", { "type": "statblock", "tag": "recipe", @@ -3367,7 +3367,7 @@ ], "diet": "C", "makes": "8 Scones", - "type": "Human", + "type": "Tal'Dorei", "time": { "preparation": 35, "cooking": 20 @@ -3455,7 +3455,7 @@ "source": "ExEx", "diet": "C", "makes": "1¼ cups / 330g", - "type": "Human", + "type": "Tal'Dorei", "time": { "preparation": 145, "cooking": 10 @@ -3522,7 +3522,7 @@ }, "makes": "10\u201312 Treats", "diet": "C", - "type": "Human", + "type": "Tal'Dorei", "ingredients": [ { "type": "ingredient", @@ -3621,7 +3621,7 @@ "dishTypes": [ "pastry" ], - "type": "Human", + "type": "Tal'Dorei", "time": { "preparation": 20, "cooking": 20 @@ -3719,7 +3719,7 @@ { "name": "Sweet and Sticky Slab Bacon, Fried Tomatoes, and Fried Eggs", "source": "ExEx", - "type": "Human", + "type": "Tal'Dorei", "serves": { "exact": 4 }, @@ -3822,7 +3822,7 @@ { "name": "Fried Chicken with Coffee-Bacon Gravy", "source": "ExEx", - "type": "Human", + "type": "Tal'Dorei", "diet": "X", "makes": "8 Drumsticks", "time": { @@ -3928,7 +3928,7 @@ { "name": "Malty Beer Waffles with Orange-Honey Browned Butter Syrup", "source": "ExEx", - "type": "Human", + "type": "Tal'Dorei", "diet": "C", "serves": { "exact": 4 @@ -4098,7 +4098,7 @@ { "name": "GoFiBePo Assembly", "source": "ExEx", - "type": "Human", + "type": "Tal'Dorei", "serves": { "max": 12, "min": 10 @@ -4165,7 +4165,7 @@ { "name": "Smoked Fish Dip", "source": "ExEx", - "type": "Human", + "type": "Tal'Dorei", "diet": "X", "dishTypes": [ "side" @@ -4237,7 +4237,7 @@ { "name": "Fried Spam Cubes", "source": "ExEx", - "type": "Human", + "type": "Tal'Dorei", "diet": "X", "ingredients": [ { @@ -4260,7 +4260,7 @@ { "name": "Lamb Or Goat Pâté", "source": "ExEx", - "type": "Human", + "type": "Tal'Dorei", "diet": "X", "ingredients": [ { @@ -4316,7 +4316,7 @@ { "name": "Assorted Fruit, Veggies, and Cheeses", "source": "ExEx", - "type": "Human", + "type": "Tal'Dorei", "diet": "C", "ingredients": [ { @@ -4372,7 +4372,7 @@ { "name": "Ale And Cheddar Fondue", "source": "ExEx", - "type": "Human", + "type": "Tal'Dorei", "diet": "X", "ingredients": [ { @@ -4430,7 +4430,7 @@ { "name": "Onion Jam", "source": "ExEx", - "type": "Human", + "type": "Tal'Dorei", "diet": "V", "ingredients": [ { @@ -4490,7 +4490,7 @@ { "name": "Pickled Cauliflower", "source": "ExEx", - "type": "Human", + "type": "Tal'Dorei", "diet": "V", "ingredients": [ { @@ -4553,7 +4553,7 @@ { "name": "Flatbread Crackers", "source": "ExEx", - "type": "Human", + "type": "Tal'Dorei", "diet": "X", "ingredients": [ { @@ -4624,7 +4624,7 @@ { "name": "Brioche Spears", "source": "ExEx", - "type": "Human", + "type": "Tal'Dorei", "diet": "C", "ingredients": [ { @@ -4659,7 +4659,7 @@ { "name": "Grog's Garlicky Mayonnaise (also, Fries)", "source": "ExEx", - "type": "Human", + "type": "Tal'Dorei", "diet": "C", "time": { "cooking": 60, @@ -4777,7 +4777,7 @@ { "name": "Bad Aim Chicken", "source": "ExEx", - "type": "Human", + "type": "Tal'Dorei", "diet": "X", "time": { "cooking": 15, @@ -4873,7 +4873,7 @@ { "name": "Hidden Hospitality Fry Bread", "source": "ExEx", - "type": "Human", + "type": "Tal'Dorei", "diet": "C", "time": { "cooking": 30, @@ -5022,7 +5022,7 @@ { "name": "De Rolos' Revenge Pasta", "source": "ExEx", - "type": "Human", + "type": "Tal'Dorei", "diet": "C", "time": { "cooking": 20, @@ -5085,7 +5085,7 @@ { "name": "Sweet Tea Custard Pie", "source": "ExEx", - "type": "Human", + "type": "Tal'Dorei", "diet": "C", "time": { "cooking": 120, @@ -5239,7 +5239,7 @@ { "name": "Chicken Pocket Pies", "source": "ExEx", - "type": "Human", + "type": "Tal'Dorei", "diet": "X", "time": { "cooking": 60, @@ -5384,7 +5384,7 @@ { "name": "Berry Surprise Pie", "source": "ExEx", - "type": "Human", + "type": "Tal'Dorei", "diet": "C", "time": { "cooking": 90, @@ -5532,7 +5532,7 @@ { "name": "Scanlan's Hand Pies", "source": "ExEx", - "type": "Human", + "type": "Tal'Dorei", "diet": "C", "time": { "cooking": 60, @@ -5691,201 +5691,1072 @@ "source": "ExEx" } } - } - ], - "recipeFluff": [ - { - "name": "Slayer's Cake", - "source": "ExEx", - "entries": [ - "After halting an evil god's incursion into the Lightless Lands Below, joining the Vasselheim hunting guild the Slayer's Take, liberating the city of Whitestone from the rule of Delilah and Sylas Briarwood, defeating five dragons, and along the way, resurrecting their party members from death ten separate times, the heroes of Vox Machina needed a break from adventuring. But they found that they couldn't sit idle. So half of the team\u2014{@creature Vex'ahlia|TDCSR}, {@creature Pike Trickfoot|TDCSR|Pike}, {@creature Keyleth, Voice of the Tempest|TDCSR|Keyleth}, and {@creature Taryon Darrington|TDCSR|Taryon}\u2014decided to use their skills at hunting fearsome beasts, channeling the divine, harnessing the elements, and building robots to...open a bakery. The result was the {@book Slayer's Cake in Whitestone|TDCSR|3|8. Slayer's Cake Bakery}!", - "The bakery's opening seasons were somewhat {@footnote bumpy,*|One notable bump: the time their new hire turned out to be a bounty hunter who promptly kidnapped Taryon.} but the renown of its founders and the ongoing refinements to their recipes paid off. The Slayer's Cake is now loved across Tal'Dorei and beyond. Even though the bakery is branching out into new territories, access to its wares is still limited: if you can't get to Whitestone, Emon, or Nicodranas, you're out of luck.", - "Until now.", - "Here you will find the original, proprietary recipes for three of the Slayer's Cake's most notable delicacies. The spicy smoothness of {@recipe Slayer's Cake Sun Treats|ExEx|Sun Treats}. The tangy creaminess of {@recipe Everlight-as-Air Scones|ExEx}. And, of course, the nutty deliciousness of {@recipe Trinket's Bear Claws|ExEx} (with a cinnamon kick, if you prefer them Nicodranas-style). They can now be yours at any time, no adventuring required." - ], - "images": [ - { - "type": "image", - "href": { - "type": "external", - "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/Slayer's_Cake.webp" - }, - "credit": "Kristin Teig" - } - ] - }, - { - "name": "Everlight-as-Air Scones", - "source": "ExEx", - "_copy": { - "name": "Slayer's Cake", - "source": "ExEx", - "_mod": { - "images": { - "mode": "prependArr", - "items": { - "type": "image", - "href": { - "type": "external", - "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/Everlight-as-Air_Scones.webp" - }, - "credit": "Kristin Teig" - } - } - } - } - }, - { - "name": "Trinket's Bear Claws", - "source": "ExEx", - "_copy": { - "name": "Slayer's Cake", - "source": "ExEx", - "_mod": { - "images": { - "mode": "prependArr", - "items": { - "type": "image", - "href": { - "type": "external", - "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/Trinket's_Bear_Claws.webp" - }, - "credit": "Kristin Teig" - } - } - } - } }, { - "name": "The Full Emon", + "name": "Highsummer Honey Polenta", "source": "ExEx", - "entries": [ - "Mornings should never be faced on an empty stomach. But sometimes your standard breakfast fare just won't cut it\u2014especially on a morning that follows a long night of celebration and indulgence. When battle is impending, diplomatic negotiation is imminent, or your head feels like it's about to implode, you need a serious food boost. This tasty spread, created by the Diamond Nest Tavern and adopted by pubs throughout Emon, has you covered:", + "type": "Issylra", + "diet": "C", + "time": { + "cooking": 75, + "preparation": 15 + }, + "serves": { + "min": 4, + "max": 6 + }, + "ingredients": [ { - "type": "list", - "style": "list-no-bullets", - "items": [ - "Salt and grease craving? Load up on eggs and thick slab bacon.", - "Want something crispy? Try the chicken and the tomatoes, fried to perfection.", - "Need a pick-me-up? You've got one; the gravy is full of coffee.", - "Sweet tooth? Check out the waffles with lots of extras.", - "Hair of the dog? One of the extras in that waffle is beer.", - "Put the spring back in your step, settle your stomach, and prepare to face the far-too-bright day with the Full Emon." - ] - } - ], - "images": [ + "type": "ingredient", + "entry": "{=amount1/v} ears fresh yellow corn, shucked", + "amount1": 4 + }, { - "type": "image", - "href": { - "type": "external", - "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/The_Full_Emon.webp" - }, - "credit": "Kristin Teig" - } - ] - }, - { - "name": "Sweet and Sticky Slab Bacon, Fried Tomatoes, and Fried Eggs", - "source": "ExEx", - "_copy": { - "name": "The Full Emon", - "source": "ExEx", - "_mod": { - "images": { - "mode": "prependArr", - "items": { - "type": "image", - "href": { - "type": "external", - "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/Sweet_and_Sticky_Slab_Bacon_Fried_Tomatoes_and_Fried_Eggs.webp" - }, - "credit": "Kristin Teig" - } - } + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}ml water", + "amount1": 4, + "amount2": 950 + }, + { + "type": "ingredient", + "entry": "One {=amount1/v} ounce / {=amount2/v}ml can unsweetened coconut milk", + "amount1": 14, + "amount2": 403 + }, + "Kosher salt and freshly ground black pepper", + { + "type": "ingredient", + "entry": "{=amount1/v} tablespoons / {=amount2/v}g unsalted butter", + "amount1": 4, + "amount2": 55 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g coarsely ground yellow polenta", + "amount1": 1, + "amount2": 175 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} large shallot, finely chopped", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} garlic cloves, minced", + "amount1": 3 + }, + "{@recipe Spicy Citrus Honey|ExEx}, for drizzling", + { + "type": "ingredient", + "entry": "{=amount1/v} green onions, thinly sliced", + "amount1": 2 } - } - }, - { - "name": "Fried Chicken with Coffee-Bacon Gravy", - "source": "ExEx", - "_copy": { - "name": "The Full Emon", - "source": "ExEx", - "_mod": { - "images": { - "mode": "prependArr", - "items": { - "type": "image", - "href": { - "type": "external", - "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/Fried_Chicken_with_Coffee-Bacon_Gravy.webp" - }, - "credit": "Kristin Teig" - } - } + ], + "instructions": [ + "Cut the kernels away from the corn cobs (about 4 cups / 600g) and set the kernels aside. Use a spoon or the back of a butter knife to scrape the \"corn milk\" off of the cobs and into a large saucepan. Break the scraped cobs in half and place in the saucepan along with the water. Bring to a boil over medium-high heat, then lower to a simmer and cook for 30 minutes. Remove the cobs and discard. Measure out the corn stock; you should have 2½ cups / 590ml. If you have less, add water to get to that amount; if you have more, ladle out the extra stock and reserve to thin out the polenta later (if needed).", + "Return the corn stock to the saucepan and stir in the coconut milk, 2 teaspoons salt, and several large grinds of black pepper. Bring to a simmer over medium heat, whisking occasionally so the coconut milk doesn't scorch. Slowly whisk in the polenta, then lower the heat slightly to maintain a gentle simmer. Cook, whisking frequently, until the polenta is tender and thick, about 20 minutes. If the polenta gets too thick before it is tender, whisk in a little bit of hot water (or extra corn stock if you have it). Whisk in 2 tablespoons of the butter, then remove from the heat. Cover the saucepan with a lid to keep the polenta warm and set aside.", + "In a large skillet set over just below medium-high heat, melt the remaining 2 tablespoons of butter. Add the shallot and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, until softened, about 2 minutes. Stir in the reserved corn kernels, season with salt and pepper, and increase the heat to medium-high. Cook, stirring frequently, until the corn is crisp-tender, 5 to 7 minutes.", + "Stir half of the sautéed corn into the hot polenta and season with additional salt and pepper. If needed, adjust the consistency of the polenta with additional hot water (or corn stock if you have it). It should be thick but pourable. Divide the polenta among four to six bowls, then top with the remaining sautéed corn, drizzle with some {@recipe Spicy Citrus Honey|ExEx}, and garnish with the scallions. Serve immediately." + ], + "fluff": { + "_recipeFluff": { + "name": "Highsummer Honey Polenta", + "source": "ExEx" } } }, { - "name": "GoFiBePo", + "name": "Spicy Citrus Honey", "source": "ExEx", - "entries": [ - "One blessed day in the town of Whitestone, {@creature Grog Strongjaw|TDCSR} walked into the castle kitchen and requested \"a salad with meat in it.\" Because Grog carried the title of Grand Poobah de Doink of All of This and That, the kitchen staff took his request with due seriousness but a lack of comprehension. Within an hour, they had created a salad with only meat in it, and the official dish of Whitestone{@footnote *|Approval pending.} was born. Grog has declared that the resulting bowl of salted goat, fish, beef, and pork\u2014dubbed GoFiBePo\u2014must not be eaten with utensils. We here at Exquisite Exandria additionally declare that it must not be eaten at all, unless you have a constitution to match Grog's.{@footnote **|This excludes most of the population of Exandria.} As a more palatable alternative, may we present this charcuterie board, which will feed a dozen people without giving them the worst meat sweats of their lives." - ], - "images": [ + "type": "Issylra", + "diet": "C", + "time": { + "cooking": 20, + "preparation": 5 + }, + "makes": "about 1 cup / 240 ml", + "ingredients": [ { - "type": "image", - "href": { - "type": "external", - "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/The_Grand_Poobah's_GoFiBePo_Meat_Board.webp" - }, - "credit": "Kristin Teig" - } - ] - }, - { - "name": "Grog's Garlicky Mayonnaise (also, Fries)", - "source": "ExEx", - "entries": [ - "After Vox Machina killed the dragon Umbrasyl, {@creature Grog Strongjaw|TDCSR|Grog} found a {@item alchemy jug|DMG|rune-covered ceramic jug} buried under Umbrasyl's hoarded gold. Strangely, the jug made sloshing noises even when empty. Grog did some experimenting{@footnote *|Experiments included repeatedly shaking the jug, trying to break the jug, letting {@creature Percival de Rolo|TDCSR|Percy} and {@creature Keyleth, Voice of the Tempest|TDCSR|Keyleth} fill the jug with dragon blood and dirt, and wearing the jug as a hat.} and discovered that it could make gallons of liquid on command. Ale, water, salt water, more ale. And mayonnaise, which he ate straight from the jar until it was gone. Grog is perfectly happy with this simple snack, but he has admitted{@footnote **|Grudgingly} that it could be improved on by scooping up the mayo with something besides his fingers. We suggest these oven-roasted herbed fries. We've also included a way to fancy up your straight-from-the-jar mayonnaise, or should you not have access to a magic jug, make your own from scratch." - ], - "images": [ + "type": "ingredient", + "entry": "{=amount1/v} to {=amount2/v} (depending on your spice preference) Fresno chiles, thinly sliced", + "amount1": 1, + "amount2": 3 + }, { - "type": "image", - "href": { - "type": "external", - "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/Grog's_Garlicky_Mayonnaise_also_Fries.webp" - }, - "credit": "Kristin Teig" + "type": "ingredient", + "entry": "{=amount1/v} long strips of orange rind (4 to 5 inches / {=amount2/v} to 13cm long)", + "amount1": 3, + "amount2": 10 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml clover honey", + "amount1": 0.75, + "amount2": 175 } - ] - }, - { - "name": "Bad Aim Chicken", - "source": "ExEx", - "entries": [ - "Say you're hosting a dinner party in your extraplanar mansion, and you're serving a lot of chicken\u2014pretty much only chicken, in fact. Some of your guests start complaining, wanting more variety in their meal. Then another guest starts flying around on her broomstick, shooting arrows, resulting in one skewered chicken on your wall and one puncture wound on your neck. What's a gracious, talented, seriously injured host to do? Hypothetically speaking, of course. Well, you could turn lemons into lemonade. No, for real, go find a lemon\u2014also some pineapple and onion, and maybe some yogurt, stuff like that\u2014and make these marinated chicken skewers. Oh, and bandage that neck wound. Yikes." ], - "images": [ - { - "type": "image", - "href": { - "type": "external", - "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/Bad_Aim_Chicken.webp" - }, - "credit": "Kristin Teig" + "instructions": [ + "In a small saucepan over low heat, combine the chiles, orange rind, and honey and slowly bring almost to a simmer, swirling the saucepan occasionally. This should take close to 20 minutes (if not longer, depending on your stovetop). Once it comes to almost a simmer, immediately remove from the heat and cool the infused honey completely in the saucepan at room temperature. Transfer to a small jar with a tight-fitting lid and store in the refrigerator for up to 3 months." + ], + "fluff": { + "_recipeFluff": { + "name": "Highsummer Honey Polenta", + "source": "ExEx" } - ] + } }, { - "name": "Hidden Hospitality Fry Bread", + "name": "Cod and Potato Smørrebrød", "source": "ExEx", - "entries": [ - "One of our researchers, upon returning from an expedition through the Rifenmist Jungle, found an unexpected piece of parchment in her bag. A note at the top read, \"From Niirdal-Poc: Elam says 'you're welcome.' \" We have heard only rumors of {@book Niirdal-Poc|TDCSR|3|Niirdal-Poc}: an ancient city, deep in the jungle, hidden from travelers unless the city chooses to reveal itself to them. While some have questioned the parchment page's authenticity, its recipe for this very tasty fry bread is the real deal. And, should this truly be a missive from {@book Niirdal-Poc|TDCSR|3|Niirdal-Poc} itself, who are we to refuse such a rare gift? So, if you're out there, Elam: Thank you." - ] - }, - { + "type": "Issylra", + "diet": "X", + "time": { + "cooking": 90, + "preparation": 120 + }, + "serves": { + "min": 4, + "max": 6 + }, + "ingredients": [ + { + "type": "entries", + "name": "Garlic Compound Butter", + "entries": [ + { + "type": "ingredient", + "entry": "{=amount1/v} medium garlic head", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount3/v} cup ({=amount1/v} sticks) / {=amount2/v}g salted butter, at room temperature", + "amount1": 1.5, + "amount2": 165, + "amount3": 0.75 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tablespoon dried parsley flakes", + "amount1": 1 + } + ] + }, + { + "type": "entries", + "name": "Cod and Potato Purée", + "entries": [ + { + "type": "ingredient", + "entry": "{=amount1/v} ounces / {=amount2/v}g dried cod", + "amount1": 6, + "amount2": 170 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}ml water", + "amount1": 3, + "amount2": 710 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml milk", + "amount1": 0.5, + "amount2": 120 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} medium or {=amount2/v} large russet potatoes, peeled and medium diced", + "amount1": 3, + "amount2": 1.5 + }, + { + "type": "ingredient", + "entry": "Juice of {=amount1/v} medium lemon", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml heavy cream", + "amount1": 0.25, + "amount2": 60 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} egg yolks", + "amount1": 2 + }, + "Kosher salt and freshly ground black pepper" + ] + }, + { + "type": "entries", + "name": "Fried Capers", + "entries": [ + { + "type": "ingredient", + "entry": "{=amount1/v} tablespoons olive oil", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} to {=amount2/v} capers in brine, dried", + "amount1": 40, + "amount2": 50 + } + ] + }, + { + "type": "entries", + "name": "For Assembly", + "entries": [ + { + "type": "ingredient", + "entry": "{=amount1/v} loaf Nordic-style dark rye bread, cut into eight to ten ½-inch-thick slices", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} to {=amount2/v} medium to large purple potato chips", + "amount1": 15, + "amount2": 20 + }, + { + "type": "ingredient", + "entry": "Zest of {=amount1/v} medium lemon", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} to {=amount2/v} pea shoots", + "amount1": 8, + "amount2": 10 + }, + "Kosher salt and freshly ground black pepper", + { + "type": "ingredient", + "entry": "{=amount1/v} lemon, cut into 6 to 8 wedges", + "amount1": 1 + } + ] + } + ], + "instructions": [ + { + "type": "entries", + "name": "To make the garlic compound butter:", + "entries": [ + "Preheat the oven to 400°F / 200°C. Leaving the garlic head intact, slice off the top and discard. Wrap the garlic in aluminum foil and roast in the oven for 20 minutes, until the garlic is soft.", + "Squeeze out the garlic cloves into a medium bowl and add the butter and parsley flakes. Gently fold the ingredients into one another until well incorporated, about 1 minute.", + "Store the butter in a small sealable container. It will keep, refrigerated, for up to 2 weeks." + ] + }, + { + "type": "entries", + "name": "To make the cod and potato purée:", + "entries": [ + "Two to 3 days before serving, submerge the dried cod in cold water in a medium glass or plastic bowl. Cover with a tea towel and leave on the counter. After 24 hours, change the water. Continue to change the water every day, until the cod is no longer salty.", + "When the cod is ready, in a medium pot, combine it with the 3 cups of water and ¼ cup / 60ml of the milk. Bring to a boil and quickly reduce to a simmer. Cook the cod until the flesh is rehydrated and flaky, 15 to 20 minutes.", + "Once cooked, drain the cod and flake it with a fork. Discard the skin and any residual bones. Set aside.", + "In a separate pot, cover the potatoes with cold water and bring to a boil. Do not salt. Cook until the potatoes are fork-tender, about 15 minutes. Once cooked, thoroughly drain, transfer to a medium mixing bowl, and mash using a fork or ricer until the potatoes are smooth and free of lumps.", + "Fold the flaked cod into the mashed potatoes until almost well combined.", + "Mix in the lemon juice, the remaining ¼ cup / 60ml of milk, the cream, and egg yolks until a thick, creamy purée forms. Season with salt and pepper.", + "Preheat the oven to 400°F / 200°C and line a baking sheet with parchment paper. Scoop the purée into a piping bag with a star nozzle.", + "On the prepared baking sheet, pipe small crowns of purée about 1 inch / 2.5cm in diameter, 1 inch / 2.5cm apart. Bake until the crowns turn a light golden brown, 5 to 10 minutes." + ] + }, + { + "type": "entries", + "name": "To make the fried capers:", + "entries": [ + "While the potato crowns are baking, line a plate with paper towels. Heat a medium saucepan over high heat. Lower the heat to medium and add the olive oil and capers. Fry the capers until crispy, about 2 minutes. Transfer the capers to the paper towel-lined plate to drain." + ] + }, + { + "type": "entries", + "name": "To assemble the smørrebrød:", + "entries": [ + "Slightly toast the rye bread. Generously spread the compound butter on one side, top with 4 to 6 potato crowns, and gently lay potato chips in between the crowns. On each slice, sprinkle 4 or 5 capers and some lemon zest, and top with pea shoots. Season with salt and pepper and serve with a wedge of lemon." + ] + } + ], + "noteCook": [ + "The Cod and Potato Purée must be started several days in advance.", + "If you want an even moister smørrebrød, drizzle a small amount of olive oil over the crowns before adding the potato chips." + ], + "fluff": { + "_recipeFluff": { + "name": "Cod and Potato Smørrebrød", + "source": "ExEx" + } + } + }, + { + "name": "Pickled Shrimp Smørrebrød", + "source": "ExEx", + "type": "Issylra", + "diet": "X", + "time": { + "cooking": 20, + "preparation": 120 + }, + "serves": { + "min": 4, + "max": 6 + }, + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}ml water", + "amount1": 2, + "amount2": 475 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} to {=amount2/v} extra jumbo shrimp, uncooked, cleaned, and peeled", + "amount1": 16, + "amount2": 20 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tablespoon celery seeds", + "amount1": 0.5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tablespoon mustard seeds", + "amount1": 0.5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} garlic cloves, peeled", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tablespoon pink peppercorns", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml dill aquavit", + "amount1": 0.33, + "amount2": 80 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} large lemon, cut into ¼-inch-thick wedges", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml canola oil", + "amount1": 0.5, + "amount2": 120 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml apple cider vinegar", + "amount1": 0.5, + "amount2": 120 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tablespoons granulated sugar", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} teaspoon kosher salt", + "amount1": 0.5 + }, + { + "type": "entries", + "name": "Herbed Whipped Feta", + "entries": [ + { + "type": "ingredient", + "entry": "One {=amount1/v}-ounce / {=amount2/v}g block of feta, at room temperature", + "amount1": 8, + "amount2": 225 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g cream cheese", + "amount1": 0.33, + "amount2": 80 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml olive oil", + "amount1": 0.33, + "amount2": 80 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} bunch chives, finely chopped", + "amount1": 1 + }, + "Kosher salt and freshly ground black pepper" + ] + }, + { + "type": "entries", + "name": "Roasted Cherry Tomatoes", + "entries": [ + { + "type": "ingredient", + "entry": "{=amount1/v} to {=amount2/v} cherry tomatoes, halved lengthwise", + "amount1": 18, + "amount2": 20 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tablespoons olive oil", + "amount1": 3 + }, + "Kosher salt and freshly ground black pepper" + ] + }, + { + "type": "entries", + "name": "For Assembly", + "entries": [ + { + "type": "ingredient", + "entry": "{=amount1/v} loaf Nordic-style dark rye bread, cut into eight to ten ½-inch-thick slices", + "amount1": 1 + }, + "Garlic Compound Butter (See {@recipe Cod and Potato Smørrebrød|ExEx})", + "Torn fresh basil", + "Kosher salt and freshly ground black pepper", + { + "type": "ingredient", + "entry": "{=amount1/v} to {=amount2/v} lemon wedges", + "amount1": 4, + "amount2": 6 + } + ] + } + ], + "instructions": [ + "Prepare an ice bath. In a medium pot over medium heat, heat the water to 160°F / 71°C. Once hot, submerge the shrimp in the hot water until slightly pink but still gray and undercooked, about 30 seconds. Immediately plunge the shrimp into the ice bath to stop further cooking.", + "Drain the shrimp and transfer to a large sterilized, sealable jar with the celery seeds, mustard seeds, garlic, peppercorns, dill aquavit, lemon wedges, canola oil, apple cider vinegar, sugar, and salt. Seal the jar and give it a few shakes to distribute the ingredients. Refrigerate for at least 12 hours and up to 24 hours.", + "When done, the shrimp should be completely pink, tangy, and have a firm bite, but not be rubbery.", + { + "type": "entries", + "name": "To make the herbed whipped feta:", + "entries": [ + "An hour before serving, whip the feta with a stand or electric handheld mixer on medium-high speed. While whipping, add the cream cheese, olive oil, and chives, one at a time, so each gets well incorporated. Season with salt and pepper.", + "Spoon the whipped feta into a piping bag with a nozzle and set aside." + ] + }, + { + "type": "entries", + "name": "To make the roasted cherry tomatoes:", + "entries": [ + "Preheat the oven to 400°F / 200°C and line a baking sheet with parchment paper. Place the tomatoes on the baking sheet, drizzle with the olive oil, and gently toss so the tomatoes are evenly coated. Season with salt and pepper.", + "Roast the tomatoes until they are slightly charred and burst, 15 to 20 minutes." + ] + }, + { + "type": "entries", + "name": "To assemble the smørrebrød:", + "entries": [ + "Lightly toast the rye bread and generously spread the compound butter on one side. Pipe 3 or 4 feta nests asymmetrically on each toast. Gently lay 2 shrimp in between the nests and top with 3 or 4 cherry tomatoes. Top with torn basil, season with salt and pepper, and serve with lemon wedges." + ] + } + ], + "fluff": { + "_recipeFluff": { + "name": "Pickled Shrimp Smørrebrød", + "source": "ExEx" + } + } + }, + { + "name": "Scaldseat Salmon", + "source": "ExEx", + "type": "Issylra", + "diet": "X", + "time": { + "cooking": 30, + "preparation": 15 + }, + "serves": { + "min": 4, + "max": 6 + }, + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml olive oil", + "amount1": 0.25, + "amount2": 60 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tablespoons honey", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tablespoon finely chopped fresh dill, plus more for garnish", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tablespoon fresh lemon juice (from about half a lemon)", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} teaspoon Dijon mustard", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} garlic cloves, minced", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} teaspoon kosher salt", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} teaspoon freshly ground black pepper", + "amount1": 0.5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} medium lemons, thinly sliced and seeded", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "One {=amount1/v}-pound / {=amount2/v}kg skin-on side of salmon", + "amount1": 3, + "amount2": 1.4 + } + ], + "instructions": [ + "Position a rack in the upper third of the oven (about 6 inches / 15cm from the broiler) and preheat to 425°F / 220°C. Line a baking sheet with aluminum foil.", + "In a medium bowl, combine 2 tablespoons of the olive oil with the honey, dill, lemon juice, mustard, garlic, salt, and pepper. Whisk until the mustard is completely dissolved and the mixture is emulsified. In a separate medium bowl, toss the lemon slices with the remaining 2 tablespoons of olive oil to coat them.", + "Place the salmon on a large plate or cutting board. Pour the olive oil mixture over the salmon and rub the salmon so it's evenly coated on both sides. Arrange a thin layer of about 8 of the lemon slices in the center of the baking sheet. Place the salmon skin side down in the center of the baking sheet on top of the lemon slices and scatter the remaining lemon slices on top.", + "Bake just until the outside of the salmon has started to turn light pink, 8 to 10 minutes. Turn the oven off and set the broiler to high. Broil, rotating the pan halfway through, until the salmon is dark golden brown and the lemons have started to char, 10 to 12 minutes. Make sure to keep an eye on the salmon, as it browns very quickly. Remove the salmon from the oven, garnish with additional dill, and serve immediately." + ], + "fluff": { + "_recipeFluff": { + "name": "Scaldseat Salmon", + "source": "ExEx" + } + } + }, + { + "name": "Wild's Grandeur Succotash", + "source": "ExEx", + "type": "Issylra", + "diet": "X", + "time": { + "cooking": 40, + "preparation": 20 + }, + "serves": { + "min": 6, + "max": 8 + }, + "ingredients": [ + "Kosher salt", + { + "type": "ingredient", + "entry": "One {=amount1/v}-ounce / {=amount2/v}g bag frozen baby lima beans", + "amount1": 12, + "amount2": 340 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} ounces / {=amount2/v}g green beans, trimmed and cut into 1-inch / 2.5cm pieces", + "amount1": 6, + "amount2": 170 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} ounces / {=amount2/v}g thick-cut bacon (about 3 slices), cut into ½-inch pieces", + "amount1": 4, + "amount2": 115 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tablespoons unsalted butter", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} medium Vidalia onion, chopped", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} medium red bell pepper, chopped", + "amount1": 1 + }, + "Freshly ground black pepper", + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}g fresh yellow or white corn kernels (from about 2 medium ears)", + "amount1": 1.5, + "amount2": 225 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} medium zucchini, chopped", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} garlic cloves, minced", + "amount1": 4 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} ounces / {=amount2/v}g ripe but medium-firm heirloom tomatoes, cut into ¾-inch chunks", + "amount1": 12, + "amount2": 340 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} to {=amount2/v} tablespoons white wine vinegar", + "amount1": 2, + "amount2": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} scallions, thinly sliced (white and green parts)", + "amount1": 2 + }, + "Coarsely chopped fresh flat-leaf parsley, for garnish", + "Hand-torn fresh basil leaves, for garnish" + ], + "instructions": [ + "Fill a large saucepan with salted water and bring to a boil. Fill a medium bowl with ice water and season the water aggressively with salt. Set aside. Add the lima beans to the saucepan of boiling water and cook, stirring occasionally, until the water comes back to a boil. Cook until the lima beans are just tender, about 5 minutes more. Use a slotted spoon to transfer the lima beans to a bowl and set aside. Add the green beans to the hot water and cook, stirring frequently, until bright green and crisp-tender, 2 to 3 minutes. Use a slotted spoon to transfer the green beans to the prepared ice bath. Stir several times, until the beans are no longer hot, transfer to a small bowl, and set aside.", + "Line a small plate with paper towels and set aside. In a large cast-iron skillet over medium heat, cook the bacon, stirring occasionally, until the fat has rendered and the bacon is crispy, about 15 minutes. Transfer to the paper towel-lined plate to absorb any excess fat and set aside. Remove all but 2 tablespoons of bacon fat from the skillet.", + "Add the butter to the skillet with the bacon fat. Once the butter has melted, add the onion and increase the heat to medium-high. Cook, stirring occasionally, until the onion starts to soften, about 5 minutes. Add the red bell pepper, season with salt and black pepper, and cook, stirring occasionally, until the bell pepper and onion are both tender and lightly browned in spots, 6 to 8 minutes. Add the corn, zucchini, and garlic. Season with salt and black pepper, and cook, stirring frequently, until the corn and zucchini are just tender, 2 to 4 minutes. Add the lima beans, green beans, and heirloom tomatoes. Season with salt and black pepper and cook, stirring frequently, until both kinds of beans are hot throughout, 2 to 4 minutes. Turn off the heat, stir in the white wine vinegar and scallions, and season with salt and black pepper.", + "Scatter on the crispy bacon and top with the parsley and basil. Serve immediately, straight out of the cast-iron skillet." + ], + "fluff": { + "_recipeFluff": { + "name": "Wild's Grandeur Succotash", + "source": "ExEx" + } + } + }, + { + "name": "Slayer's Take Stew", + "source": "ExEx", + "type": "Issylra", + "diet": "X", + "time": { + "cooking": 40, + "preparation": 20 + }, + "serves": { + "exact": 6 + }, + "makes": "about 12 cups (2.8L)", + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} ounce / {=amount2/v}g (about 1 cup) dried mushrooms, such as porcini or shiitake", + "amount1": 0.7, + "amount2": 20 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}ml boiling water", + "amount1": 2, + "amount2": 475 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} pound / {=amount2/v}g thick-cut bacon, diced", + "amount1": 1, + "amount2": 450 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} ounces / {=amount2/v}g kielbasa or other smoked sausage, cut into ¼-inch-thick rounds", + "amount1": 14, + "amount2": 400 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} pound / {=amount2/v}g cremini or white button mushrooms, trimmed and cut into quarters or eighths depending on size", + "amount1": 1, + "amount2": 450 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}g diced yellow onions (from about 2 large onions)", + "amount1": 3, + "amount2": 420 + }, + { + "type": "ingredient", + "entry": "{=amount3/v} large carrots, peeled and sliced into ¼-inch-thick rounds (about {=amount1/v} cups / {=amount2/v}g)", + "amount1": 1.75, + "amount2": 210, + "amount3": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} garlic cloves, minced", + "amount1": 5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g tomato paste", + "amount1": 0.25, + "amount2": 65 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml dry red wine, such as Pinot Noir or Merlot", + "amount1": 1, + "amount2": 240 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} teaspoons paprika, preferably smoked", + "amount1": 2 + }, + "Kosher salt", + { + "type": "ingredient", + "entry": "{=amount1/v} teaspoon freshly ground black pepper", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} teaspoon caraway seeds", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}g finely shredded green cabbage (from about one-third of a small head of cabbage)", + "amount1": 2, + "amount2": 100 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} pound / {=amount2/v}g sauerkraut, drained and rinsed (about 2 cups)", + "amount1": 1, + "amount2": 450 + }, + { + "type": "ingredient", + "entry": "One {=amount1/v}-ounce / {=amount2/v}g can diced tomatoes", + "amount1": 14.5, + "amount2": 411 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}ml low-sodium beef stock", + "amount1": 4, + "amount2": 950 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} dried bay leaves", + "amount1": 2 + }, + "Fresh dill, for garnish", + "Crusty bread, cooked egg noodles, or mashed potatoes, for serving" + ], + "instructions": [ + "Place the dried mushrooms in a medium heatproof bowl and pour the boiling water over them. Let sit at room temperature for at least 30 minutes.", + "While the mushrooms are rehydrating, add the bacon to a large heavy-bottomed pot or Dutch oven over medium heat. Cook, stirring often, until the bacon is crispy and has rendered all of its fat, 10 to 12 minutes. Remove the bacon from the pot using a slotted spoon and transfer to a medium bowl. Add the sliced kielbasa to the pot and cook, stirring often, until lightly browned, 4 to 7 minutes. Transfer the kielbasa into the bowl with the bacon using a slotted spoon. Remove ¼ cup / 60ml of the rendered fat and set aside.", + "Add the cremini mushrooms to the pot and cook, stirring often, until they release all of their liquid and begin to brown, 12 to 14 minutes. If at any point they get too brown and start sticking to the bottom of the pot, add ¼ cup / 60ml water and scrape loose the sticking bits.", + "Add the onions and carrots and cook, stirring often, until the onions are soft and translucent, 6 to 9 minutes. If the onions look dry, add the reserved rendered fat. Add the garlic and tomato paste and cook until the tomato paste darkens slightly and starts sticking to the bottom of the pot, 4 to 7 minutes. Add the wine and cook, stirring constantly while scraping the bottom of the pot to dissolve any brown bits, until the wine reduces and the mixture is mostly dry, 3 to 5 minutes. Add the cooked sausage and bacon to the pot along with the paprika, 1½ teaspoons salt, the pepper, caraway, cabbage, sauerkraut, diced tomatoes with their juices, beef stock, and bay leaves.", + "Remove the dried mushrooms from the water (reserving the water) and roughly chop them. Add both the dried mushrooms and the soaking liquid to the pot. Bring the mixture to a simmer and cook uncovered, stirring occasionally, until the cabbage is wilted and the carrots are tender, 50 to 60 minutes.", + "Remove the bay leaves and taste the soup for seasoning. Garnish with fresh dill and serve with crusty bread, cooked egg noodles, or mashed potatoes." + ], + "fluff": { + "_recipeFluff": { + "name": "Slayer's Take Stew", + "source": "ExEx" + } + } + }, + { + "name": "Gunpowder Green Tea Shortbread Cookies", + "source": "ExEx", + "type": "Issylra", + "diet": "X", + "time": { + "cooking": 25, + "preparation": 15 + }, + "makes": "about 16 cookies", + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} tablespoons loose leaf gunpowder green tea (see Note)", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}g sifted all-purpose flour", + "amount1": 2.5, + "amount2": 300 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} teaspoon kosher salt", + "amount1": 0.5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup (2 sticks) / {=amount2/v}g unsalted butter, softened", + "amount1": 1, + "amount2": 220 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}g sifted confectioners' sugar", + "amount1": 1.33, + "amount2": 135 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tablespoon vanilla extract", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} large egg", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tablespoons coarse sugar, such as turbinado, Demerara, or sanding", + "amount1": 3 + } + ], + "instructions": [ + "Place the tea in a spice grinder or high-power blender and grind into a very fine powder, 40 to 60 seconds. (Alternatively, grind the tea in a blender or food processor and pass through a fine-mesh strainer to remove any large pieces.) Transfer the ground tea to a medium mixing bowl and add the flour and salt. Whisk to evenly distribute the tea powder throughout the flour.", + "In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, confectioners' sugar, and vanilla. (Alternatively, use a large mixing bowl and an electric handheld mixer.) Beat on medium speed until smooth and fluffy, scraping the sides of the bowl halfway through, 2 to 3 minutes. Turn the mixer off and add the flour mixture. Mix on low speed just until a crumbly dough forms, 1 to 2 minutes.", + "Transfer the dough to a large sheet of plastic wrap. Form the dough into a 1½-inch / 4cm diameter log and tightly wrap it in the plastic, twisting the ends to help form a cylinder shape. Chill in the freezer for 1 hour, rotating every 15 minutes to help the dough keep its shape.", + "While the dough is chilling, crack the egg into a small mixing bowl and stir with a fork until no streaks of yolk remain. Line a baking sheet with parchment paper or a nonstick baking mat and arrange a rack in the middle of the oven. Preheat to 350°F / 175°C.", + "Unwrap the chilled dough and brush the outside with the egg. Sprinkle the coarse sugar onto the sides of the log, gently pressing it in to help it stick. Use a sharp knife to slice the log into ½-inch-thick slices (about sixteen slices). Arrange the slices on the prepared baking sheet, spacing them about 1 inch / 2.5cm apart. (The cookies don't spread much.)", + "Bake the cookies until fragrant and the tops are completely matte, 18 to 23 minutes. Remove from the oven and let cool completely on the baking sheet." + ], + "noteCook": [ + "Gunpowder tea is a variety of tea (usually green tea) in which the leaves are tightly rolled into tiny pellets. The tea can be found in specialty coffee and tea stores or easily ordered online. If unavailable, any loose leaf green tea variety can be used instead." + ], + "fluff": { + "_recipeFluff": { + "name": "Gunpowder Green Tea Shortbread Cookies", + "source": "ExEx" + } + } + } + ], + "recipeFluff": [ + { + "name": "Slayer's Cake", + "source": "ExEx", + "entries": [ + "After halting an evil god's incursion into the Lightless Lands Below, joining the Vasselheim hunting guild the Slayer's Take, liberating the city of Whitestone from the rule of Delilah and Sylas Briarwood, defeating five dragons, and along the way, resurrecting their party members from death ten separate times, the heroes of Vox Machina needed a break from adventuring. But they found that they couldn't sit idle. So half of the team\u2014{@creature Vex'ahlia|TDCSR}, {@creature Pike Trickfoot|TDCSR|Pike}, {@creature Keyleth, Voice of the Tempest|TDCSR|Keyleth}, and {@creature Taryon Darrington|TDCSR|Taryon}\u2014decided to use their skills at hunting fearsome beasts, channeling the divine, harnessing the elements, and building robots to...open a bakery. The result was the {@book Slayer's Cake in Whitestone|TDCSR|3|8. Slayer's Cake Bakery}!", + "The bakery's opening seasons were somewhat {@footnote bumpy,*|One notable bump: the time their new hire turned out to be a bounty hunter who promptly kidnapped Taryon.} but the renown of its founders and the ongoing refinements to their recipes paid off. The Slayer's Cake is now loved across Tal'Dorei and beyond. Even though the bakery is branching out into new territories, access to its wares is still limited: if you can't get to Whitestone, Emon, or Nicodranas, you're out of luck.", + "Until now.", + "Here you will find the original, proprietary recipes for three of the Slayer's Cake's most notable delicacies. The spicy smoothness of {@recipe Slayer's Cake Sun Treats|ExEx|Sun Treats}. The tangy creaminess of {@recipe Everlight-as-Air Scones|ExEx}. And, of course, the nutty deliciousness of {@recipe Trinket's Bear Claws|ExEx} (with a cinnamon kick, if you prefer them Nicodranas-style). They can now be yours at any time, no adventuring required." + ], + "images": [ + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/Slayer's_Cake.webp" + }, + "credit": "Kristin Teig" + } + ] + }, + { + "name": "Everlight-as-Air Scones", + "source": "ExEx", + "_copy": { + "name": "Slayer's Cake", + "source": "ExEx", + "_mod": { + "images": { + "mode": "prependArr", + "items": { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/Everlight-as-Air_Scones.webp" + }, + "credit": "Kristin Teig" + } + } + } + } + }, + { + "name": "Trinket's Bear Claws", + "source": "ExEx", + "_copy": { + "name": "Slayer's Cake", + "source": "ExEx", + "_mod": { + "images": { + "mode": "prependArr", + "items": { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/Trinket's_Bear_Claws.webp" + }, + "credit": "Kristin Teig" + } + } + } + } + }, + { + "name": "The Full Emon", + "source": "ExEx", + "entries": [ + "Mornings should never be faced on an empty stomach. But sometimes your standard breakfast fare just won't cut it\u2014especially on a morning that follows a long night of celebration and indulgence. When battle is impending, diplomatic negotiation is imminent, or your head feels like it's about to implode, you need a serious food boost. This tasty spread, created by the Diamond Nest Tavern and adopted by pubs throughout Emon, has you covered:", + { + "type": "list", + "style": "list-no-bullets", + "items": [ + "Salt and grease craving? Load up on eggs and thick slab bacon.", + "Want something crispy? Try the chicken and the tomatoes, fried to perfection.", + "Need a pick-me-up? You've got one; the gravy is full of coffee.", + "Sweet tooth? Check out the waffles with lots of extras.", + "Hair of the dog? One of the extras in that waffle is beer.", + "Put the spring back in your step, settle your stomach, and prepare to face the far-too-bright day with the Full Emon." + ] + } + ], + "images": [ + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/The_Full_Emon.webp" + }, + "credit": "Kristin Teig" + } + ] + }, + { + "name": "Sweet and Sticky Slab Bacon, Fried Tomatoes, and Fried Eggs", + "source": "ExEx", + "_copy": { + "name": "The Full Emon", + "source": "ExEx", + "_mod": { + "images": { + "mode": "prependArr", + "items": { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/Sweet_and_Sticky_Slab_Bacon_Fried_Tomatoes_and_Fried_Eggs.webp" + }, + "credit": "Kristin Teig" + } + } + } + } + }, + { + "name": "Fried Chicken with Coffee-Bacon Gravy", + "source": "ExEx", + "_copy": { + "name": "The Full Emon", + "source": "ExEx", + "_mod": { + "images": { + "mode": "prependArr", + "items": { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/Fried_Chicken_with_Coffee-Bacon_Gravy.webp" + }, + "credit": "Kristin Teig" + } + } + } + } + }, + { + "name": "GoFiBePo", + "source": "ExEx", + "entries": [ + "One blessed day in the town of Whitestone, {@creature Grog Strongjaw|TDCSR} walked into the castle kitchen and requested \"a salad with meat in it.\" Because Grog carried the title of Grand Poobah de Doink of All of This and That, the kitchen staff took his request with due seriousness but a lack of comprehension. Within an hour, they had created a salad with only meat in it, and the official dish of Whitestone{@footnote *|Approval pending.} was born. Grog has declared that the resulting bowl of salted goat, fish, beef, and pork\u2014dubbed GoFiBePo\u2014must not be eaten with utensils. We here at Exquisite Exandria additionally declare that it must not be eaten at all, unless you have a constitution to match Grog's.{@footnote **|This excludes most of the population of Exandria.} As a more palatable alternative, may we present this charcuterie board, which will feed a dozen people without giving them the worst meat sweats of their lives." + ], + "images": [ + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/The_Grand_Poobah's_GoFiBePo_Meat_Board.webp" + }, + "credit": "Kristin Teig" + } + ] + }, + { + "name": "Grog's Garlicky Mayonnaise (also, Fries)", + "source": "ExEx", + "entries": [ + "After Vox Machina killed the dragon Umbrasyl, {@creature Grog Strongjaw|TDCSR|Grog} found a {@item alchemy jug|DMG|rune-covered ceramic jug} buried under Umbrasyl's hoarded gold. Strangely, the jug made sloshing noises even when empty. Grog did some experimenting{@footnote *|Experiments included repeatedly shaking the jug, trying to break the jug, letting {@creature Percival de Rolo|TDCSR|Percy} and {@creature Keyleth, Voice of the Tempest|TDCSR|Keyleth} fill the jug with dragon blood and dirt, and wearing the jug as a hat.} and discovered that it could make gallons of liquid on command. Ale, water, salt water, more ale. And mayonnaise, which he ate straight from the jar until it was gone. Grog is perfectly happy with this simple snack, but he has admitted{@footnote **|Grudgingly} that it could be improved on by scooping up the mayo with something besides his fingers. We suggest these oven-roasted herbed fries. We've also included a way to fancy up your straight-from-the-jar mayonnaise, or should you not have access to a magic jug, make your own from scratch." + ], + "images": [ + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/Grog's_Garlicky_Mayonnaise_also_Fries.webp" + }, + "credit": "Kristin Teig" + } + ] + }, + { + "name": "Bad Aim Chicken", + "source": "ExEx", + "entries": [ + "Say you're hosting a dinner party in your extraplanar mansion, and you're serving a lot of chicken\u2014pretty much only chicken, in fact. Some of your guests start complaining, wanting more variety in their meal. Then another guest starts flying around on her broomstick, shooting arrows, resulting in one skewered chicken on your wall and one puncture wound on your neck. What's a gracious, talented, seriously injured host to do? Hypothetically speaking, of course. Well, you could turn lemons into lemonade. No, for real, go find a lemon\u2014also some pineapple and onion, and maybe some yogurt, stuff like that\u2014and make these marinated chicken skewers. Oh, and bandage that neck wound. Yikes." + ], + "images": [ + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/Bad_Aim_Chicken.webp" + }, + "credit": "Kristin Teig" + } + ] + }, + { + "name": "Hidden Hospitality Fry Bread", + "source": "ExEx", + "entries": [ + "One of our researchers, upon returning from an expedition through the Rifenmist Jungle, found an unexpected piece of parchment in her bag. A note at the top read, \"From Niirdal-Poc: Elam says 'you're welcome.' \" We have heard only rumors of {@book Niirdal-Poc|TDCSR|3|Niirdal-Poc}: an ancient city, deep in the jungle, hidden from travelers unless the city chooses to reveal itself to them. While some have questioned the parchment page's authenticity, its recipe for this very tasty fry bread is the real deal. And, should this truly be a missive from {@book Niirdal-Poc|TDCSR|3|Niirdal-Poc} itself, who are we to refuse such a rare gift? So, if you're out there, Elam: Thank you." + ] + }, + { "name": "De Rolos' Revenge Pasta", "source": "ExEx", "entries": [ @@ -6002,6 +6873,120 @@ "credit": "Kristin Teig" } ] + }, + { + "name": "Highsummer Honey Polenta", + "source": "ExEx", + "entries": [ + "Highsummer, the {@deity The Dawnfather|Exandria|TDCSR|Dawnfather's} holy day, is marked across Exandria with glorious feasts. In Vasselheim, festivities kick off on the Abundant Terrace\u2014at dawn, of course\u2014with freshly harvested corn and honey, made into this gorgeous polenta. The sun may be low in the sky, but its coming heat is celebrated by adding chiles to the honey. The adults linger over their bowls, debating whether to have seconds (or thirds) or pace themselves for the other treats to come, while the children compete to see how much spicy honey they can eat without breaking a sweat. Impending stomachaches aside, it is a lovely way to start an excellent day." + ], + "images": [ + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/Highsummer_Honey_Polenta.webp" + }, + "credit": "Kristin Teig" + } + ] + }, + { + "name": "Cod and Potato Smørrebrød", + "source": "ExEx", + "entries": [ + "Shorecomb is a port city, hundreds of miles southwest of Vasselheim, and a frequent stop for trade ships making their way along the Issylran coast. Its residents, therefore, were unprepared for the heroes of Vox Machina to {@spell Transport via Plants|PHB|magically emerge from a tree} on the outskirts of town instead of arriving by boat. But powerful guests appearing out of nowhere to hunt down a freshly ascended god with little notice is no reason to be a bad host!", + "Smørrebrød is this coastal town's favorite gesture of hospitality. This open-faced sandwich showcases both the fresh and dried seafood of the region, and it can be adapted to include everything from a prized batch of fresh cheese to leftover potatoes, depending on the season, one's feelings about one's guests, and the suddenness with which they appear out of thin air." + ], + "images": [ + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/Cod_and_Potato_Smørrebrød.webp" + }, + "credit": "Kristin Teig" + } + ] + }, + { + "name": "Pickled Shrimp Smørrebrød", + "source": "ExEx", + "_copy": { + "name": "Cod and Potato Smørrebrød", + "source": "ExEx", + "_mod": { + "images": { + "mode": "appendArr", + "items": { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/Pickled_Shrimp_Smørrebrød.webp" + }, + "credit": "Kristin Teig" + } + } + } + } + }, + { + "name": "Scaldseat Salmon", + "source": "ExEx", + "entries": [ + "Another celebratory treat in Shorecomb is salmon, usually trolled from the Ozmit Sea in the hot, still days of Sydenstar, before the fish begin their yearly migration to the nearby rivers. During the day, the fisherfolk can sometimes navigate by a column of smoke rising from the water five miles off the coast. This smoke marks the location of the underwater volcano Scaldseat. This popular dinnertime presentation honors both the volcano and the end-of-summer bounty: Scaldseat Salmon, broiled to a char with freshly harvested lemons and honey." + ], + "images": [ + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/Scaldseat_Salmon.webp" + }, + "credit": "Kristin Teig" + } + ] + }, + { + "name": "Wild's Grandeur Succotash", + "source": "ExEx", + "entries": [ + "Elsewhere in Exandria, the {@deity The Wildmother|Exandria|TDCSR|Wildmother's} holy day on the vernal equinox is marked with a pilgrimage to a place of unusual natural beauty. Those in Vasselheim, however, need look no farther than the Abundant Terrace, a district devoted to the worship of the {@deity The Wildmother|Exandria|TDCSR|Wildmother} and source of most of the city's food. There, enchantments allow the orchards and farmlands to be harvested year-round. With all foods in season at all times, the celebration of Wild's Grandeur in Vasselheim features heaps of fresh vegetables made into gorgeous dishes. One favorite treat is this succotash, a riot of colors and flavors that is traditionally served by the gallon from cauldrons; we've sized it down to a family portion that will fit in a skillet." + ] + }, + { + "name": "Slayer's Take Stew", + "source": "ExEx", + "entries": [ + "In the center of Vasselheim, the folk of the Quadroads come together on the autumnal equinox to celebrate the {@deity The Lawbearer|Exandria|TDCSR|Lawbearer}, the goddess of civilization and order. Giving gifts to the community is traditional on Civilization's Dawn, and the Slayer's Take guild outdo themselves year after year by presenting gorgeous cuts of meat from their hunts. A huge cooking pot is hoisted over one of the celebratory bonfires, and soon the smell of tasty meats and vegetables fills the air. Two hours (and some dedicated stirring) later, the resulting stew is ladled into bowls and handed around to all comers. We have taken the spirit of this stew and delivered it to you without the need for a waist-high cooking pot or a dangerous hunting trip into the Vesper Timberland." + ], + "images": [ + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/Slayer's_Take_Stew.webp" + }, + "credit": "Kristin Teig" + } + ] + }, + { + "name": "Gunpowder Green Tea Shortbread Cookies", + "source": "ExEx", + "entries": [ + "While we were gathering recipes for this book, we met a strange man in the Braving Grounds who said that, years back, he had eaten cookies made of gunpowder and found them delicious. \"Gunpowder,\" our researcher replied. \"Like tea, right? The green tea called gunpowder? That's what was in the cookies?\" All they got in return was an eyebrow waggle and a \"...sure.\" After some trial and much error,{@footnote *|Do not eat actual gunpowder. Learn from our mistakes.} we have concluded that he had to mean tea. So here are some tasty shortbread cookies flavored with gunpowder. Tea. Gunpowder tea." + ], + "images": [ + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/brew-616/_img/ExEx/Gunpowder_Green_Tea_Shortbread_Cookies.webp" + }, + "credit": "Kristin Teig" + } + ] } ] }