#chowder-type recipe

[frigglefragglewherewereyou]

Soups, Stews and Chili - Crabmeat and Corn Soup Recipe

White kernel corn, freshly cracked crab meat, and green onions are all used to make this hearty chowder, which is made with a base of whole milk and half-and-half.

[bloggerihardlyknowher]

Crabmeat and Corn Soup Recipe White kernel corn, freshly cracked crab meat, and green onions are all used to make this hearty chowder, which is made with a base of whole milk and half-and-half. 1/4 cup chopped parsley, 1/4 cup butter, 1 cup chopped green onions, 1 pound fresh crab meat, 1 tablespoon soy sauce, 1/2 teaspoon seasoning salt, 1/4 cup all-purpose flour, 2 cups half-and-half, 2 cups whole milk, 1/2 teaspoon ground white pepper, 1.75 cups whole kernel corn

[giaarnold]

Seafood - Crabmeat and Corn Soup A rich chowder made with white kernel corn, fresh cracked crab meat, and green onions in a soup base of whole milk and half-and-half.

[river-selkie]

Recipes for Water Based Kintypes

These are recipes I enjoy that make me feel more otter or things that I think would! This is pretty anthromorphic since I am eating human food, but I hope this is still helpful!

Not taking requests for other types of therians/kintypes since this was a lot of work, so sorry!

Shellfish - Including Cephalopods

Clam Fritters

Grilled Cockles

Clam Chowder

Baked Scallop Shells

Cajun Seafood Boil

Garlic Butter Razor Clams

Bouillabaisse

Spanish Paella

Crawfish Linguine

Shrimp Ceviche

Spicy Stir Fried Squid

Ikayaki (Japanese Grilled Squid)

Squid Ink Pasta With Shrimp

Jellyfish Salad (Putting This Here)

Salt and Pepper Cuttlefish

Raw Oysters on the Half Shell

New England Fried Clams

Maryland Crab Cakes

Lobster Thermidor

Yangnymeon Gejang (Spicy Raw Crab)

Sailor Style Mussels

Seafood Okra

Shrimp Platter

Finned Fish

Cioppino

African Fish Stew

Trout With Garlic Lemon Butter Sauce

Miso Glazed Salmon

Unagi Don (Grilled Eel Rice Bowl)

Oden (Japanese Fish Cake Stew)

Foil Pack Halibut

Tuna Onigiri

Sardine Pasta

Authentic Anchovy Caesar Salad Dressing

Mediterranean Style Fish Soup

Salmon Ochazuke (Tea Rice)

Fish Tacos

Garlic Butter Baked Tilapia

Pan-Seared Halbut with Caper Sauce

Crispy Pan Fried Tilapia

Herring and Pumpkin Pot Pie

Creamy Fish Chowder

Potato Pancakes with Smoked Salmon, Caviar and Dill Cream

Pan Seared Tilapia

Clay Pot Fish and Tofu

Indian Fish Masala

Spicy Green Masala Fish Fry

Spicy Salmon Crudo

Oven Fried Catfish

Lemon Butter Pan Seared Trout

Non-Fish Meat

Fried Frog Legs

Rabbit Cacciatore

Chicken Chasseure

Escargot (Snails)

Human Safe Kibble Recipe

Chicken and Dumplings

Wood Roasted Whole Duck

Peking Duck

Honey, Soy, and Ginger Duck

Doro Wot (Ethiopian Chicken and Egg Stew)

Cantonese Soy Sauce Whole Chicken

Chinese Chicken and Mushroom Soup

Scotch Eggs

Vegetarian, Vegan, and Plant-Based

Wakame (Seaweed Salad)

Tofu "Salmon" (Consider using rice paper and seaweed as "skin")

Beer Battered Vegan Fried "Fish"

Sweet and Sour Vegan "Fish"

Braised Lotus Roots

Korean Marinated Eggs

Caramelized Garlic-Chili Lotus Stems With Mung Bean Noodles

Sauteed Baby Bok Choy (Saw some otters IRL eating these raw)

15-Minute Zucchini, Pea, and Watercress Minestrone

Vegan "Fish" Pie

Vegan "Fish" Sauce

Vegan "Eel"

Vegan Takoyaki (Octopus Balls)

Nori Wraps

Bean Curd Sticks

Vegan "Tuna" Salad

Watercress Soup

Tofu Pot Pie

Seaweed and Tofu Fritters

Vegan Garlic Butter "Scallops"

Oyster Mushroom Skewers

Seaweed Miso Soup

Cold Noodles in Icy Broth

Marinated Bean Curd with Kelp

Miso Garlic King Oyster Mushrooms

Old Bay Potatoes

Egg Fried Rice

Chewy Potato Noodles

Desserts

Hot Buttered Apple

Melon Ice Cream Soda Float

Frozen Fruit Shaved Ice

Lemon Snow Pudding

Summer Fruit Salad

Blue Jello Cloud Mousse

Kelp Nougat Crunch

Frozen Whipped Jello

Taiyaki (Fish Shaped Sweet)

Soda Float

Cloud Coconut Jelly

Haupia (Coconut Milk Squares)

Raindrop "Cake"

Any Shaved Ice

Lemon Posset

Fruit Filled Spring Rolls

Drinks

It stopped letting me attach links so names only here.

Clamato Juice

Alcoholic: Micheladas

Wheatgrass Juice

Cucumber, Lemon, Mint, and Ginger Water

Coconut Milk Brazilian Limeade

Ocean Water Punch

Alcoholic: Seafood Bloody Mary

Watercress and Honey Tea

Kombu/Kelp Tea

Shellfish Broth

Blue Raspberry Iced Lemonade

Hwachae (Korean Watermelon/Fruit Punch)

Agua de Pepino (Cucumber Agua Fresca)

Fish Bowl Punch

[ltwilliammowett]

Cooking like a Sailor - New England Clam Chowder

However, a warm savory steam from the kitchen served to belie the apparently cheerless prospect before us. But when that smoking chowder came in, the mystery was delightfully explained. Oh, sweet friends! hearken to me. It was made of small juicy clams, scarcely bigger than hazel nuts, mixed with pounded ship biscuit, and salted pork cut up into little flakes; the whole enriched with butter, and plentifully seasoned with pepper and salt. - Moby Dick

What Herman Meville describes here is a very famous New England dish - the clam chowder. A chowder is "a soup or stew of seafood (such as clams or fish) usually made with milk or tomatoes, salt pork, onions and other vegetables". Whilst there are different types of chowder, clam chowder is undoubtedly the best known. The definition of chowder varies depending on the part of the country, but most contain clams, potatoes, onions and some form of pork. Some use milk or another type of broth, but this type of dish was very popular on board ships where it was cooked and served in different ways. According to Savouring Gotham: A Food Lovers Companion to New York City, it is believed that New England chowder was introduced to the region by French, Nova Scotian or British settlers and became a common dish in the region around 1700. The chowder grew in popularity over the years and, according to What's Cooking America, was served in Boston as early as 1836 at Ye Olde Union Oyster House (the oldest continuously operating restaurant in the country).

But let's get to the recipe so you can cosy up at home with your copy of Moby Dick and enjoy a nice serving of clam chowder.

What do you need: 1 small onion 1 kilogram of salted pork 2 medium potatoes 1 1/2 cups of water 1 tin with about 200 grams of clams 1 bottle with about 350ml clam juice

1/8 teaspoon of pepper 1 1/2 cup of milk

To prepare:

cut the meat into pieces of about 2.5c and brown in a pan over a medium heat. Then set aside.

chop the onions and fry them in the pan, in the meantime cut the potatoes into small pieces and add them to the onions, cover with water and cook until the potatoes are soft.

add the clams and their juice and season with pepper. Cook over a medium heat until they are steaming.

Add 1 1/2 cups of milk. Heat over a medium heat for 5 minutes.

Add the meat and serve. Best eaten with ship's biscuits or fresh bread, if available.

Enjoy your meal.

[watchhisjawdrop]

I wanna draw soup fanart / make printable recipe cards for what people really like, especially if it's stuff most of us would not have heard of before. Please reblog so I can get a bigger sample size, and feel free to tag me in any recipes you really love 🍜🥰

Also, did anyone else have these mugs in their house growing up???? 🥣

[dare-to-dm]

Can you post your clam chowder recipe? I’ve been looking everywhere for a good one I can make for my mom

Here is my easy clam chowder recipe:

Ingredients:

2 cans cream of potato soup 2 cans cream of celery soup 2 can minced clams 4 cans worth of milk (or heavy cream) 4 slices of bacon 1 medium onion, chopped

Fry the bacon until crisp, then fry the onion in the bacon grease until it goes limp and kind of clearish. Drain the grease.

In a pot, mix the 4 cans of soup with 4 cans worth of milk or heavy cream. And I mean just use one of the empty soup cans to measure out the milk. You want to pour in the milk a little at a time while stirring to avoid lumps and keep an even consistency. Then add the clams (drain most of the juice), the chopped onion and the bacon. Cook over medium heat for at least 20 minutes, stirring occasionally. If you don't stir, stuff will get stuck to the bottom of the pot.

I like this recipe because it's pretty easy but still really tasty. I don't like knives, so I use a slap chop type tool for the onion and I cut the bacon with kitchen shears after it's done cooking (when it's really crispy, you can also just break it apart with your fingers).

Sometimes I use actual potatoes or make the cream based broth from scratch, but honestly I've rarely felt that the extra steps were really worth it.

[zeus-japonicus]

Hello!! So, I was just eating some potatoes, and had a question. What is your favorite type of potato food? What about our friends aboard the Netoansom?

Ahoy friend!! This is absolutely a contender for best question ever asked. I'm torn. I love a good ol' chip butty - [pictured for reference; who says the UK isn't a land of culture]

Recently I've been trying to make dauphinoise potatoes but vegan (many would argue this takes away from the point of eating them. I have to agree so far in my experiments, but my god do I dream about making them good. Unfortunately Japan has very few options re: dairy replacements.) I'm now going to cheat and give my other answers to my characters :')

Alestes - Gut instinct is some kind of pie. Cornish pasty, maybe. Aloo pie? Curry puff? Something with meat, potato, spices and a pastry outer that's crispy and rich. Also something she can hold in one hand with a bevy in the other.

Baker - Cullen Skink (not around in his time but I think he would have loved it, or Clam chowder. Any soup that's thick, creamy and smokey with fish.)

Siva - I've never had it but I just watched this video on Aloo Bharta and making mashed potato + fried onion and chili and achar sounds so freaking good.

Noor - I just remembered the tastiest samosa I ever had, with the best coriander chutney I ever had, and I'm so sad I'm not eating it right now. Obviously Noor is Yemeni and not either Indian or Persian, but [cuts out lecture on foodways] I just saw this recipe for Sambuseh and am going to make these this week.

Inez - tortilla española. I think they would prefer sincebollistas and runny.

Anh - Vodka.

What potato food were you eating! And because I'm on a constant quest to eat more potato foods, if anyone has recommendations for potato recipes, please let me know!

[yawurstnightmare]

aaaaa i'm so proud of you for makin' chowder Scout!! do you mind sharing a recipe?(also do you have any tips and substitutes for certain ingredients people may not like?)

-💜 anon

Thanks pally! I used my Ma's recipe, but she isn't really da type ta use all da fancy me-sure-ments, so I'll try ta make it a bit betta ta follow from what worked for me, AND dis one ya don't ned ta make roux, which makes dis wayyyy eas-e-er. AND AND it's ten times eas-e-er ta just use canned clams den' usin da fresh stuff an having ta make da clam juice yaself, even though fresh is betta.

CUT UP ALLA DA IN-GRE-DI-ENTS FIRST!!!!

2 handfuls onion- chop dem small-ish 2 handfuls celery- chopped a lil bigga than onion

Cook until dey soft an a lil see through. den add:

2 garlic cloves (REMEMBA TO REMOVE DA SKIN STUFF) palm-full of salt (just a lil mound in da center) same amount a time- dat dried green spice somethin' like 10 shakes of pepper

Den cook alla DAT for about a minute, an' afta add:

enough ve-ge-table broth ta cover da stuff in da pan an' then some Alla da juice in about 2 cans a chopped clams Da same ammount a half-n-half as clam juice, about a cup-ful two po-ta-toes cut up in pretty big chunks

Cook alla dese until da po-ta-toes start ta get soft, den take it offa da heat an' add da clams from da cans ya took da juice from. An' Dat's all!

ob-vi-us-ly, fresh clams are way betta, but a lot harder ta make chowda with since ya gotta cook em' an make clam juice with em' first an' stuff, so its betta to make it with da canned stuff da first time. I didn't do dat. an' it was rough.

as for sub-sti-tutes, dere isn't a whole lotta stuff ya can change. Dere's mo-di-fi-ca-shons! Like ya can add more or less a da juice, an' change how thick it is based on da kinda cream ya use, and ya can use different po-ta-toes or even a different broth if ya feelin' funky. AND ya can add all different types a bacon! AND AND YA SHOULD ALWAYS GET SOME OYS-TER CRACKERS TA EAT WITH IT. dat's it!

JUS' DON'T MAKE ANY A DAT FAKE CHOWDA WITH TO-MA-TO SAUCE AN WHATEVA IN IT!!! ITS WRONG AN' EVIL AND JUST ISN'T CHOWDAH NO MATTA WHAT DOSE MAN-HAT-AN NERDS SAY

[missrandomdreamer]

Hey, saw your Stardew Valley Asks and just wanna say thank you! I'd love to use it.✨️

I saw your farmer is an Elliott lover and fishing fan too and you've answered all relationship asks, so I have some others to ask.

Introduction: 4, 5, 8, 9 , 10 , 12, 13, 15

Farm Life: 1, 3, 5, 6, 7, 8

Take care and have a nice day/evening/night!❤️

Of course! Thank YOU so much! <3 Also love that you love Elliot and are also angler! Your Farmer is so so cute! <3 Totes will send some Asks your way ;3 here are my answers though for the ones you sent I also hope you have a lovely day/evening/night as well! <3

Intro Questions:

4. Signature accessory: Roan's signature accessory is probably going to be her sea captain's hat. Sometimes she will change it up but more often than not you will always find her with that on ;3

5. Aesthetic: I feel like down to her core she has a nautical aesthetic with a sprinkle of cottage core with a smidge of academia.

8. Roan's hobbies consist of reading, researching, going through the artifacts with Gunther and beach-combing. :D With her research she is always wanting to know how Junimos are involved with the history of Stardew Valley and also the story of the Mariner on the shore.

9. It takes a little bit of pushing from Elliot for Roan to relax, I feel a lot of the time she is just going or wanting to research (Which is a form of relaxation for her) but in the end, Elliot gets Roan to settle down in a comfy spot with a good cup of tea or coffee and read. Sometimes he will have her in his lap and read to her or if he has some writing he wants to do he gets her settled in a comfy spot, with a good hot drink in hand and a book and she settles in to read. Eventually she will fall asleep though and Elliot will have to carry her to bed. <3

10. Favorite Foods/food recipe: Probably Roots Platter (has saved her life more than once!) Sea-foam Pudding, Chowder and Spicy Eel <3

12. Roan's favorite seasons are probably Summer to Fall. Summer because the ocean, her favorite fruit is in (oranges) and she just loves the beach. She also loves Fall though, her birthday and the spooky atmosphere that comes with the holidays.

13. Dance of the Moonlight Jellies is her absolute favorite! She loves the sea and jellyfish are some of her favorite ocean creatures and just its the combination of her two favorite seasons, saying good bye to summer and saying hello to fall. She also loves the festivals in Autumn, the Fair and Spirit's Eve. However, her second favorite festival would be the Night Market. Mainly, for the deep sea fishing and the Mermaid show. <3

15. If Roan didn't inherit the farm and she was able to get out of Jojo Cola nightmare then she would have been a historian at a maritime museum . She would have loved to work at a lighthouse, doing tours-excitedly sharing the history of the place and folklore of the land around it.

Farm Life:

Her farm is actually forest of all things. She loves her solitude and so did her grandfather and she loves having all those natural resources at her fingertips. As much as she loves the sea she also loves the forests and the coziness of it. Much like a seal she finds her comfort on land and in the sea.

3. Roan loves all of her animals like she would her children. However, her close companionship lies with her grey cat Seal and her first Midnight Squid she caught, Sapphire. She loves both of them very much and when Roan first saw that squid she was in awe of it <3

5. Her favorite crop would probably be blueberries. She loves all the types of berries along with her oranges.

6. Roan's favorite fruit tree hands down is Oranges! She loves oranges, loves the smell of the blooms and just how they remind her of summer.

7. She has a handful of favorites: nautilus shell (She looooves) dried starfish and the anchor.

8. Her favorite fish is definitely Midnight Squid however she does have a deep love of the little crabs (slightly due to Elliot loving them so much) and urchins (Because she can give them cute fancy hats) Thank you so much again for sending the asks! <3

[cookiraw]

RV Cooking

Whether you are looking for recipes for your next RV getaway or are just looking for healthy and nutritious food to make while at the campsite, you will find here a collection of recipes that are not only are easy to make while on the road but also brings in the flavors big time!

Inside, you’ll find:

The essentials of RV cooking and the equipment and utensils needed for RV living

Useful tips on making your food taste even better while on the road and at the campsite

A word on food safety

Useful information on different cooking methods for RVs and campsite cooking including foil packets and Dutch oven cooking

Fulfilling breakfast, snacks, and sandwiches like the Spiced Scones and the Breakfast Scramble

Nutritious soup and stew recipes such as the Camper’s Onion Soup in Foil and the Corn and Sweet Potato Chowder

Satisfying poultry recipes like the Grilled Barbecue Chicken and the Turkey Chili

Wholesome pork and beef recipes such as the Country Style Ribs and the Foil Hamburgers

Traditional fish and seafood recipes such as the Spiced Prawn & Tomato Curry and the Bacon-Wrapped Trout

Delightful pasta recipes such as the Mac ‘n Cheese and the Dutch Oven Lasagna

Tasty vegetarian recipes like the Veggie Kebabs and the Corn Casserole

Luscious dessert recipes such as the Campfire Strawberry Shortcake and the Dump Cake

This collection includes recipes you can prepare with the most basic RV kitchen - or “galley”, in RV lingo. Most of the recipes have been created to encourage more outdoor-type cooking.

Buy it now

[thornyrose463]

National food tag game 

I decided to create a tag game. 

Rules: Say which country you’re from. Make a list of foods from your country that you think everyone should try. Write a description of each food. Tag as many people as you like. 

I’m from Canada. Here’s my list of foods from my country that I think everyone should try. The pictures are not mine. I found them on Google. All credit goes to the rightful owners. 

Poutine

Poutine is a dish consisting of French fries, gravy, and cheese curds. It emerged in the Canadian province of Québec in the late 1950’s, though its exact origins are uncertain and there are several competing claims regarding its invention. 

Donair

The donair originated in Halifax (the capital city of Nova Scotia, the Canadian province I’m from) in the early 1970’s. Donair meat is made from spiced ground beef sliced off a rotating cone. The toppings typically include chopped onions and tomatoes, while the distinctive sweet sauce is made from condensed milk, sugar, vinegar, and garlic powder (optional). All of these ingredients are wrapped together in a soft white pita.

Garlic fingers

Garlic fingers are an Atlantic Canadian dish, similar to a pizza in shape and size and made with the same type of dough. Instead of being cut in triangular slices, they are presented in thin strips, or "fingers". They are often accompanied by pizza and dipped in donair sauce. 

Lobster roll 

The lobster roll is a dish native to New England and Atlantic Canada. It can be served hot or cold. It is typically made with lobster knuckle, claw, and tail meat. The meat is served on a grilled hot dog bun. The filling may contain butter, lemon juice, salt, and pepper, with some versions replacing the butter with mayonnaise. Other versions may contain diced celery or scallions. Coleslaw and French fries are the typical side dishes.

Hodge Podge

Hodge Podge is a stew consisting of milk, cream, butter, and green and root vegetables. It’s essentially a vegetarian chowder, but it occasionally has meat in it. The version of Hodge Podge that I like consists of milk, cream, butter, potatoes, green beans, and carrots. 

Maple syrup

Maple syrup is a syrup made from the sap of maple trees. In cold climates, these trees store starch in their trunks and roots before winter. The starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees are tapped by drilling holes into their trunks and collecting the sap, which is heated to evaporate much of the water, leaving the concentrated syrup.

Nanaimo bars

Nanaimo bars require no baking. They have three layers: a graham cracker crust with shredded coconut and cocoa powder, a sweet custard filling, and a chocolate coating. They have been a mainstay across Canada since the 1950’s. They were first made in the waterfront city of Nanaimo in British Columbia. They became even more popular in the late 1980’s after being featured at Expo 86, the World’s Fair in British Columbia. 

Butter tarts

A butter tart is a flaky pastry with a filling consisting of sugar, egg, corn syrup or maple syrup, and butter. It’s baked and has a crunchy top. Common add-ins are pecans, raisins, and shredded coconut. 

Butter tarts were common in Canadian pioneer cooking. The earliest published recipe for a butter tart is from Barrie, Ontario. It dates back to 1900 in the Women’s Auxiliary of the Royal Victoria Hospital Cookbook. Another early published recipe was found in a 1915 pie cookbook.

BeaverTails

BeaverTails is a Canadian restaurant chain, specializing in pastries known as BeaverTails, that is operated by BeaverTails Canada Inc. Its namesake product are fried dough pastries that resemble beaver tails. They are topped with sweet condiments and confections, such as whipped cream, banana slices, crumbled Oreos, cinnamon sugar, and chocolate hazelnut. They are also made in savoury variations, such as poutine and hot dogs. 

The chain originated in Killaloe, Ontario in 1978 and opened its first permanent store in Ottawa two years later. By 2018, it had 140 franchise locations in six countries: Canada (the Maritimes, Newfoundland and Labrador, Ontario, Manitoba, Alberta, British Columbia and Québec, where the franchise is called Queues de Castor), the United States (New Hampshire, Michigan, Wisconsin, Tennessee, Arkansas, and Utah), the United Arab Emirates, Mexico, France, and Japan.

Ketchup chips

French fries and ketchup have gone hand-in-hand since the early 1800’s, but the combination really took off in the 1940’s with the rise of fast food and drive-ins. 

Inspired by this classic combo, adding ketchup-flavoured seasoning to potato chips came to be sometime in the 1970’s. Each chip was dusted with tomato powder, garlic, onion, and spices, infusing smoky, salty, and sweet flavours with a tart bite into every crunch. Since then, millions of chip bags have been torn open and devoured by hungry Canadians. 

Although a quintessential Canadian snack, the origins of ketchup chips are mired in mystery, with no one stepping forward to officially take the credit. At its simplest, it’s believed that this snack was invented by Hostess Potato Chips in the early 1970’s and sold exclusively to the Canadian market.

Digging deeper, it appears that the story could be more complicated. An American company in Pennsylvania, Herr’s Snacks, has reportedly been making ketchup-flavoured potato chips since the early 1980’s. A decade later, the Heinz Ketchup company got on board. They’ve since blended the brands to create Herr’s Heinz Ketchup Flavoured Potato Chips.

The bottom line? Although ketchup chips likely hold dual citizenship, it’s definitely a Canadian classic to the core. While the flavour tends to be scarce south of the border, it can be found in almost every Canadian grocery store. Millions of bags are produced each year by Frito-Lay, the parent company of Hostess. They are also sold by smaller Canadian-owned companies like Covered Bridge.

All-dressed chips 

All-dressed is a popular potato chip flavour in Canada. It's a combination of four other flavours: Ketchup, Barbecue, Sour Cream & Onion, and Salt & Vinegar. 

While the consensus is that the flavour originated in Canada, it is unknown who introduced it first. Yum Yum, a Quèbec-based company, is known to have created a variety of the flavour in 1978. The term “all-dressed” and its French equivalent toute garnie originally applied to pizza, meaning “everything on it,” “deluxe”, or “the works.” The term “all-dressed” extended beyond just pizza and found its way into the world of potato chips. Many early references to the flavour all-dressed are linked to pizza-flavoured potato chips. 

An all-dressed chip called The Whole Shabang is produced by American prison supplier Keefe Group. It became available to the general public in 2016. Frito-Lay began selling all-dressed Ruffles potato chips that same year. In 2024, Co-op Food in the United Kingdom began selling a limited edition all-dressed variety crisp as part of their Irresistible range.

Tagging: 

@gnarly-love

@miyagifangkai2

@keaygerard

@fireladybuckley

@fakesocialmediaa

[straydogkins]

Recipes for Tori Himemiya

Specifications:

No broccoli

No mushrooms

No beans

Preferences:

None specified

Notes:

Given that there was no specifications: None of the recipes are marked as vegan, gluten free, ect, please look into the recipes should you have any dietary requirements.

Included in this are: 4 appetizers, 4 mains, 3 desserts, 1 drink

Appetizers

Cucumber sandwiches

Meal type: Appetizers (but could be a main) Cooking time: 10 minutes Recipe links: Sandwich Notes: This 'recipe' could be done many ways, it's easy to do.

Pepper Jelly & Cream Cheese Bites

Meal type: Appetizers Cooking time: 40 minutes Recipe links: Bites Notes: None

Pinwheel Sandwiches

Meal type: Appetizers Cooking time: 25 minutes Recipe links: Pinwheels Notes: None

Corn balls

Meal type: Appetizers Cooking time: 15 minutes Recipe links: Corn balls Notes: None

Main meals

Garlic Butter Fried Corn

Meal type: Main Cooking time: 15 minutes Recipe links: Fried corn Notes: None

Smoked haddock and sweetcorn chowder

Meal type: Main Cooking time: 40 minutes Recipe links: Smoked Haddock Notes: None

Habanero BBQ Shrimp

Meal type: Main Cooking time: 30 minutes Recipe links: Shrimps Notes: None

Cauliflower Bolognese

Meal type: Main Cooking time: 1 hour and 15 minutes Recipe links: Bolognese Notes: None

Desserts

Scones

Meal type: Dessert Cooking time: 10 minutes Recipe links: Plain + Jam, Cheese, Fruit Notes: This 'recipe' could be done many ways, so we've included a few extra versions.

Blueberry muffins

Meal type: Dessert Cooking time: Under 30 minutes Recipe links: Muffins Notes: Blueberries can be replaced by other berries

Rainbow fudge

Meal type: Dessert Cooking time: 27 minutes Recipe links: Fudge Notes: Blueberries can be replaced by other berries

Drinks

Tea

Meal type: Dessert Cooking time: 10 minutes How to links: Drying your own tea, Choosing a tea Notes: This can be done many ways, I've included a few different ways.

[ardent-heretic]

Wifey is in mild shock. All my life I have been a pound of meat with potatoes or corn kind of guy. Then I had kids.

Spawnette is ALL ABOUT SOUP. If we at a restaurant, first thing she does is check what types they have. She eats soup multiple times a week.

Two years ago our town started a winter soup competition. Dozens of restaurants make something special to try to win the trophy of best soup in town. Spawnette demands we take her and she tries a sample from every restaurant. Then we plan to visit those good ones so she can get a full bowl. After the first year I said we can make our own at home and change the spices to our liking. So we occasionally make a crock pot of a modified internet recipe.

Now the old me avoided soup like the plague. Mostly because my Slavic Grandma made varieties of broth with fat thrown in the pot. So I hated soup.

But now I find it fun making it with Spawnette. I also enjoy trying a soup now and again at a restaurant as a sample. Chowders make me happy.

I’m thinking this Fall/Winter Spawnette and I might make a new soup every other week. Do some internet searches. Find something that sounds good, and tweak it.

I always looked at soup as a waste of time to consume. Mostly because Granny’s was mostly liquid. But now I see you can throw a ton of meat and veggies and make it a filling meal.

I think I will challenge Spawnette to make a signature amazing soup of things she likes. Then when MIL shows up she can wow her with the Spawnette Special.

I told my Wife I am actually warming up to the fact that I can like soup. And her eyes almost popped out of her head. She never thought I would say such a thing. But it is fun cooking with my daughter.

[thedinanshiral]

Tastes of Thedas -part I-

The Dragon Age Official Cookbook Tastes of Thedas not only shares with us delicious recipes inspired in the world of Thedas, its many cultures and geography but it also tells us about Devon.

Devon is an adventurer, a Fereldan born to a cook who worked for the Cousland family.

He grew up in the kitchen, nurtured by his mum’s meals and her lectures too but always wanting more, to see the world beyond those walls and all it had to offer. And so he became an adventurer, traveling across Thedas, meeting people and learning about their culture, in particular their cuisine, taking note of everything that he now puts together in a book that is also a love letter to his mum.

The book itself looks very nice, the pictures accompanying the recipes look lovely, colours are vibrant and Devon’s introductions and mentions of various known and beloved characters are something i’d rather leave people read for themselves so i’ll just quickly go over it...in two parts, because i tricked myself with my notes and thought i could type this in one go, but nope, can’t do, “short, quick post” is not in my vocabulary, unfortunately.

Ferelden Potato and Leek Soup

Each recipe in the book comes with a short introduction where Devon shares his personal story with it, where he was, who he met, what he learned, and sometimes he mentions Thedas’ personalities so we get the chance to learn little details about them too.

Through these short texts we can get a glimpse of what version of Thedas Devon lives in: the Hero of Ferelden is a Cousland and travelled with their mabari; Ferelden is ruled by King Alistair, while Orlais is ruled by Empress Celene Valmount I, troubled by her cousin chevalier and her elven handmaid “turned spymaster and lover”. Divine Victoria is former Seeker Cassandra, and it would seem our IRL joke about Sola’s bald head resembling an egg has leaked into the world of Thedas as well but how widespread it is, if at all, or if it’s something Devon heard from people directly connected to the Inquisition that he met on his travels, i couldn’t say.

These introductions also help us learn a bit more about these places in Thedas, both familiar and soon to be, once The Veilguard takes us further north.

While Devon traveled all around known Thedas most of his recipes in this book come from the nations of Ferelden, Orlais and Antiva.

Orlesian cuisine has tons of cream, apparently they like their sweets very, very sweet. They're also known for having creamy soups.

Meanwhile Ferelden is all about the stews, stews are the pillar of Fereldan cuisine, everything can be a stew, they freaking love stews, “heartly, humble and straightforward to make – the three key aspects of any good Fereldan stew”, “a dish so ubiquitous that it’s become almost synonymous with Fereldan cuisine in general”. That and pickled eggs is their go-to cure for nearly everything.

Crow Feed

In Antiva they have a variety of ingredients that make for colorful and interesting dishes, there's olives, truffles, cream, cheese, also various dishes where rice is a key ingredient, as well as dishes that make the most of their proximity to the sea (paella, fish chowder). Of course they have wines and pasta too, with sauces and cheese! Cacio e Pepe is a classic. According to Devon the Antivans do not lack pickpockets, corrupt politicians and leather; they also tend to have multiple courses meals and says “dinner is usually a late-night affair” for them. Antiva also has some sweet treats to offer, namely Treviso energy balls made of peanut butter, oats and dried fruits, and Antivan Apple Grenades, served hot as they resemble the grenades the Antivan Crows use.

Recipes and regions covered in this post include:

From Orlais: Eggs a la Val Foret, Blancmange, Sour cherries in Cream From Ferelden: Pickled eggs, Nettle Soup, King Alistair’s Lamb and Pea Stew, Turnip and Mutton Pie, Fereldan Potato and Leek Soup From Antiva: Crow Feed, Fish chowder, Antivan Gnocchi, Antivan Paella, Cacio e Pepe, Treviso Energy Balls, Antivan Apple Grenada From the Free Marches: Roasted Turkey with Sides

Caracters mentioned include the Hero of Ferelden, Zevran Arainai, Lady Vivienne, Lady Josephine, King Alistair, Sebastian Vael, Solas, Commander Cullen, Divine Victoria, Lady Morrigan, Anders..

In part II i'll cover some from Tevinter, Nevarra, Rivain, the Anderfells and share a few more colorful details about more characters.

[exhausted-archivist]

Cookbook Sample Preview...

I'm perfectly normal about this, totally calm. But I noticed on Sunday that the Dragon Age official cookbook had a preview/sample that it didn't have last time I checked. To summarize, it shows the Table of Contents and 7 new preview recipes along with 2 from an earlier sample release. It's basically previews the whole first section "Starters and Refreshments".

I will be putting things under cuts in case people don't wanna see things. From now on and after its release, the tag I will be using for the cookbook if you want to block is #tastes of thedas or #da: tot

I will also be silently combusting inside as I try not to let the excitement amp me up too much. I expect to fail this mission lol. (Spoiler I did fail and have been making my excitement everyone's problem.)

So, the cookbook sample. Amazon had a scrolling preview that wasn't as nice as the spreads so I made them into spreads like we got with the previous six recipes. You can see them here in this post.

But the following is the full spread of the sample from the cookbook. It gives us the cover, the two title pages, the table of contents, an introduction of a new character/narrator, the table of contents for the Starters and Refreshers section, and the 9 recipes within that section.

Beneath the images, I have transcribed the lore blurbs of the recipe as well as give an image description, but I didn't type out the recipes. That's for a later post (Also because it doesn't fit on this post. I hit the limit, sorry.) For a similar reason, I'm not adding my commentary to any of the recipes.

Contents

Introduction - 7

Starters & Refreshments

Eggs à la Val Foret - 11 Nevarran Blood Orange Salad - 13 Fried Young Giant Spider - 15 Stuffed Deep Mushrooms - 17 Rivaini Couscous Salad - 19 Crab Cakes from Kirkwall - 21 Fluffy Mackerel Pudding - 23 Snail & Watercress Salad - 25 Cave Beetles - 27

For the Road

Spiced Jerky - 31 Grey Warden Pastry Pockets - 33 Pickled Eggs - 35 Unidentified Meat - 37 Seheron Fish Pockets - 39 Crow Feed - 43 Black Lichen Bread - 45 Hearth Cakes - 47 Peasant Bread - 49

Soups & Stews

Merril's Blood Soup - 53 Fereldan Potato and Leek Soup - 55 The Hanged Man's Mystery Meat Stew - 57 Fish Chowder - 59 Sweet and Sour Cabbage Soup - 61 Lentil Soup - 63 Nettle Soup - 65 King Alistair's Lamb and Pea Soup - 67

Main Courses

Stuffed Cabbage - 71 Antivan Gnochi - 73 Antivan Paella - 75 Grilled Poussin - 77 Gurgut Roast with Lowlander Spices and Mushroom Sauce - 79 Nug Pancakes - 81 Fish in Salt Crust - 83 Roasted Wyvern - 85 Nug Bacon and Egg Pie - 87 Starkhaven Fish and Egg Pie - 89 Cacio e Pepe - 91 Turnip and Mutton Pie - 93 Smoked Ham from the Anderfels - 95 Roasted Turkey with Sides - 97

Sides

Sera's Yummy Corn - 103 Stuffed Vine Leaves - 105 Honey Carrots - 107 Nevarran Flat Bread and Yogurt Dip - 109

Sweet Delights

Blancmange - 113 Poison Stings - 115 Dalish Forest Fruit Cobbler - 117 Dwarven Plum Jam - 119 Sour Cherries in Cream - 121 Treviso Energy Balls - 123 Rice Pudding - 125 Goat Custard - 127

Baked Goods

Antivan Apple Grenade - 131 Found Cake - 133 Varric's Favorite Cinnamon Rolls - 135 Croissants - 137 Cherry Cupcakes - 139 Chocolate Cake - 141 Varric's Favorite Pastries - 143 Sugar Cake - 145 Lamprey Cake - 147 Tevinter Pumpkin Bread - 151

Drinks & Potions

Lichen Ale - 155 The Hissing Drake - 157 Hot Chocolate - 159 Antivan Sip-Sip - 161 Dragon Piss - 163 Rivaini Tea Blend - 165 The Golden Nug - 167 The Emerald Valley - 169 Chasind Sack Mead - 171

Conversion Charts - 173 About the Authors and Photographers - 174

Introduction

Dear Mum,

It's me, Devon! I'm all grown up now-- or, well, more grown up than before. You always said I was too much like a child for my own good, and given the number of times you caught me daydreaming about going off on some grand adventure instead of sweeping the floors, I will grudgingly admit that you probably - probably - had a point. But guess what? I finally went on an adventure! A big one! Just like the Hero of Ferelden!

Okay, well, maybe not exactly like the Hero of Ferelden. But I did travel across Thedas! From Ferelden to Orlais, to Rivain, and even Tevinter. Plus, everything in between. It was a long journey, Mum. Weeks and weeks on the road, with the occasional bandit or beast. You'd probably have hated it, but, by Andraste, I loved every second of it! The sights! The sounds! The food.

Oh yes, the food. The reason why I set out on this journey to begin with. I know that I wasn't particularly adept in the kitchen the last time we saw each other. And, yes, I do remember that I nearly set Castle Cousland aflame with my first attempt at a stew. But I am pleased to inform you that I have been practicing extensively, and I think that, if the position still existed, I could take up your mantle as the Cousland family's cook. Granted, I doubt I would be able to fill your shoes completely; no one could manage such an impossible task. But I like to tell myself that I still would be able to make you proud.

And that takes me back to this journey and the all-important question of why. Why did I spend the last year traveling from one end of Thedas to the other, sampling whatever local cuisine I could get my hands on, even dishes that were downright strange? You're probably thinking that it's because the Hero of Ferelden ate it at some point - yes, that's certainly part of it, though I'll have you know that I tracked down foods enjoyed by the Champion of Kirkwall and the Inquisitor as well! Not to mention all their companions. But the truth is, Mum, throughout all of this, you were right there with them at the forefront of my mind. Because when I thought of ways to honor you, I kept coming back to the most important lesson you taught me: Love through food.

Every time I left your kitchen with a warm, full belly, I felt your love for me. And though I can't do the same for you anymore, I can fill this book. I can stuff it full of different recipes, dishes you've probably never even heard of, and think of you with each new entry. Because, you see, Mum, underneath all that childlike excitement, the dreams of adventure and heroism, I'm still very much your child. And I always will be.

Thank you for everything, Mum. I can't wait to share this book and the lessons that inspired it with the rest of the world.

Love, Devon

Starters & Refreshments

Eggs à la Val Foret

Image Description: A pancake with ham and a sliced poached egg with paprika and herbs on top sit on a silver platter.

Recipe Blurb: Ah, yes. Tons of cream! Exactly what I've come to expect from Orlesian cuisine. Do I have any tips for creating the perfect poached egg? Well, ever since I heard that Solas's bald head was once likened to an egg, I simply try to make my eggs just as round and shiny! So far, it's worked wonderfully and never ceases to put a smile on my face.

Nevarran Blood Orange Salad

Image Description: A wooden bowl rests on a rock, it holds a colourful salad with blood orange slices resting on top.

Recipe Blurb: Although I knew that Divine Victoria left behind a life of wealth and privilege to join the Seekers of Truth, it wasn't until I was in Nevarra, seeing exactly what she'd given up, that I truly gained an appreciation for the path she'd chosen. The best way to describe my first glimpse of the gardens of Nevarra is that it was like seeing a painting come to life. For a long moment, I could only stand there, so dazzled by the richness and vibrancy of it all that I was half-convinced I was actually still napping in the carriage. Surely, there was no way such beauty could be found outside of a dream. And yet the beauty before me was very much real.

So, too, was the picturesque tableau that arrived later that day on a plate: perfectly cut slices of blood orange artfully arranged on a lush pillow of bitter greens. Was this a meal or a still life, I wondered. In truth, the answer was both. For Nevarrans, food is as much a feast for the eyes as for the mouth. But even if your arrangement isn't quite worthy of being displayed in a museum, this salad will sing a symphony on your tastebuds.

Fried Young Giant Spiders

Image Description: A metal bowl filled with salad greens and fried crab legs arranged on top. Plate sits on a wooden table with a metal item and a smoking pot in the background.

Recipe Blurb: Just as people on the surface raise cows and goats, the dwarves underground raise spiders. Yes, to eat. The legs are fried and served with a sauce, which, true to dwarven fashion, is made with some type of alcohol. The precise kind depends on the establishment where you're eating your spider legs. Unfortunately, I couldn't get an exact recipe from any of the chefs I spoke to. These sauces are apparently closely guarded secrets and have spurred many a nefarious plot to acquire them-the competiontion to be crowned Orzammar's Best Sauce is fierce. But I've been assured that lichen ale is generally not used.

I've therefore come up with my own recipe, based on the many varieties I sampled while in Orzammar. Given that sourcing the requisite spider legs above ground is not nearly so easy, and the demand for such exports is minimal, I've subsituted them with crab legs. It's not a perfect match, but it's close enough to satisfy me.

Stuffed Deep Mushrooms

Image Description: Three mushroom caps fulled with a green, cheesy blend topped with chives. Placed on a platter that looks like a cut of wood, red capped mushrooms with white spots in the right hand corner in the foreground.

Recipe Blurb: Though the mushrooms growing underground in caves and in many parts of the Deep Roads are all called "deep mushrooms," there is no singular variety. In fact, there are several! Some mushrooms are squat, with broad, flat caps, while others are long and spindly, reaching toward the sky like an old man's gnarled fingers. They also have a multitude of applications, used in the creation of everything from restorative potions to deadly poisons. But in Orzammar, mushrooms are farmed for eating!

I was able to sample some of these dwarven delicacies, prized for their unique flavor and intoxicating scent. After only a few bites, I was struck with inspiration. How delicious would one of these mushrooms be when stuffed with cheese and spinach? The answer is: very. Rest assured that I selected this particular variety of deep mushroom not only for its shape, which is ideal for holding the maximum amount of cheese (and spinach), but also for the fact that it does not carry the darkspawn taint. While certain dwarves will insist that a deep mushroom's proximity to lyrium and darkspawn can only improve its flavor, I am quite content to leave that particular question a mystery, especially where lyrium is concerned. Although I'm hardly and expert on the stuff, I can't help but think about Fenris and how much suffering he endured as a result of his lyrium-infused markings. It seems to me that, barring any natural resistance, lyrium and the body are two things that probably shouldn't mix.

Rivaini Couscous Salad

Image Description: A copper bowl filled with couscous, mixed with various veggies and a mint leaf on top. A letter with an amulet from Alistair in the bottom left corner - merch from the BioWare store.

Recipe Blurb: When I first encountered couscous, I mistakenly believed it to be a grain, like rice or the more familiar Fereldan barley. I was swiftly corrected. In fact, couscous is a sort of pasta, made with semolina flour and water, although it's far smaller than your typical Antivan pasta. Couscous has a very mild flavor on its own--maybe slightly nutty. But where it excels is in its ability to soak up surrounding flavors, making it a perfect base for any salad. I'd love to experiment further, but so far, this particular combination of red bell pepper and mint has proven to be incredibly pleasing.

Crab Cakes from Kirkwall

Image Description: A caste iron pan over a bed of coals and flames, filled with battered soft shelled crabs, red peppers, and lemon slices.

Recipe Blurb: I love it when recipes add a dash of whimsy into the mix. Food shoulf be fun. I, therefore, took it upon myself to put this into practice with a classic Kirkwall dish. After all, who hasn't looked at their crab cakes and wished they looked a little more like crabs? Okay, maybe I'm the only one who's thought this. But now that I've brought this possibility to your attention, I'm certain you're interested as well! Best of all, these extra-crabby crab cakes stay true to the original recipe's flavors, so nothig is lost--only gained!

Fluffy Mackerel Pudding

Image Description: Two red small bowls with baked masked potatoes and a slice of hard boiled egg on top sit on a net with a starfish in the background.

Recipe Blurb: Can it really be Feast Day without fluffy mackerel pudding? No! In fact, there's no dish I associate more strongly with the holiday than this unique combination of mackerel, onion, celery, and eggs. Granted, I've heard stories that, several decades ago, someone once attempted a diet consisting entirely of fluffy mackerel pudding. Now, that I certainly wouldn't recommend. It stops being Feast Day Fish if you eat it every day, no?

Snail & Watercress Salad

Image Description: A wooden bowl resting on a river rock, filled with a salad comprised of mixed greens, radishes, and cooked snails.

Recipe Blurb: When the Avvar can't get their hands on a gurgut or a wyvern, they turn their attention to smaller prey. Much smaller prey. Snails are found on many a hillside boulder, making them an abundant source of food for the Avvar. Now, while some would wrinkle their noses or cry out in disgust at the prospect of eating a snail, I am pleased to report that, when prepared correctly, the texture. and flavor are actually good! I could happily eat a plate full of snails dressed in butter and oil, but those still on the fence about a snail's place

Cave Beetles

Image Description: A carved bowl holding cooked whole prawns, lemon slices and herbs sit on a rock with fake beetles and a black rock with blue glowing lines in the background.

Recipe Blurb: You think that, after snails, I'd balk at beetles? Never! In fact, I greatly enjoyed this dwarven dish, which involves roasting cave beetles in their shells. However, I recognize that many may not have a palate that's nearly so adventurous. If that's the case, the cave beetles can be replaced with whole prawns while keeping the rest of the recipe the same. That being said, if you do enjoy the variation with prawns, I really recommend giving the cave beetles a try. They're quite similar in both texture and flavor. If you were to blindfold yourself, I doubt you could tell the difference!