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Miso Apple Spice Cake

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𝔰𝔦𝔱—𝔰𝔱𝔞𝔶 𝔣𝔬𝔯 𝔞 𝔴𝔥𝔦𝔩𝔢 🍵🥐☕️

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I made yeto’s pumpkin/goat cheese/salmon soup and it’s changing my life a little bit, like holy SHIT this yeti knows what he’s doing

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ROASTED CAULIFLOWER CHEDDAR SOUP - StoneGable

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Creamy sweet potato soup with bacon and goat cheese

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Heya folks n friends! Today on our LotR cooking series, we're going to be making something inspired by Mrs. Maggot, wife of Farmer Maggot. Originally we were going to do a cream of mushroom soup, but the idea of adding meat as a cheeky lil joke on their last names was too good to pass up. In my mind meat goes better with thin soups than creamy ones.

And thus Mrs. Maggots Meat 'N Mush Stew was born.

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to Mrs. Maggots Meat 'N Mush Stew?” YOU MIGHT ASKFor the stew portion itself we're going to be using a hearty base, aiming for a layering of flavors. If you feel comfortable making a roux, feel free to do so, but I did not due to energy levels and thus the flour in this recipe is only used for searing the meat before its added to the pot.

Cubed beef

Flour

Peanut oil

Beef stock

Dried porcini mushrooms

Carrots, chopped

Onion, diced

Garlic, crushed

Scallion, chopped

Bay leaf

Salt and pepper

Ground red pepper

Cumin

Zatarins gumbo file

For the other mushrooms, were going to cook them separate and throw them in at the end (but they'll have friends to keep them company!!).

Cremini mushrooms, sliced

Half an onion

Carrots

Garlic

Salt and pepper

Thyme

Olive oil

This took about 4 hours in total. If you have a slow cooker itd probably be easier to use that, but as is isn't too bad either. I mostly worked on commission stuff in the kitchen in-between stirring. "The best food is the one you don't have to make, the second best food is the one you don't have to think while making."

AND, “what does Mrs. Maggots Meat 'N Mush Stew taste like?” YOU MIGHT ASK

HOT HOT HOT

Tastes like walking from the cold into the cramped but cozy bar your friend works at

Meat was so tender and juicy, melts in your mouth. Makes you cry

It wanst actually carmelization but the onions had a hint of tasting caramelized

Mushrooms- a strong umami flavor with a bit of smokeyness

Once you get that Perfect level of gumbo file, it just makes every other element stick out more

Like an energy booster for the ingredients

A spotlight on the bay leaf, and oils, and spices

. If you don't want to use beef, feel free to use vegetable stock instead and replace the cubes with strips of king oyster mushrooms. Exclude the flour but still cook them in the pan. . this isnt officially part of the recipe since im not sure itd be 'on theme', but feel free to start your rice cooker around the 3 hour mark so you can have some hot rice ready for serving as filler.

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When I was looking through food and food mentions in LotR, Mrs.Maggot just stook out to me. 'Queen amongst farmers wives' is both really sweet and a fuckin killer description. What a legend. I wanted to do something based on her and our two options were either beer, bacon or raw mushrooms. Beer while very appealing is also not something you can whip up in a day, while raw mushrooms have a chance of killing my beloved readers. I don't want to talk about me and bacons sordid past.

And so as praise to this funky farmer women, may you add this stew to your collection of potpie, lasagna, and roast recipes.

Did i mention i started my first grease fire when making this? Yeah. Don't cover any empty greased pan even if your intent is to keep water from splashing into it.

Anyway, this recipe is a solid 10/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) The partner has already made me pledge to cook it again hehehe

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

2 lbs cubed beef

A little bit of flour to 'tumble' the meat in, in a bowl

Peanut oil to sear the beef, as needed

3 kilograms beef stock

28g dried porcini mushrooms

4 carrots, chopped

1 white onion, diced

4 cloves garlic, crushed

1 scallion branch, chopped

Salt and pepper to taste

Ground red pepper to taste

Cumin to taste

3 bay leafs

A pinch of Zatarins gumbo file

Ingredients… . . TWO:

1 lb cremini mushrooms

Half of a white onion, diced

1 carrot, chopped

2 cloves garlic, crushed

Salt, pepper, and thyme to taste

Olive oil as needed to pan-fry

Method:

Put the porcini mushrooms into a bowl, add enough warm water to cover. Give them roughly 20 minutes, or until softened and the waters turned color.

Cut the carrots, onion, and garlic.

Get a large pot with a lid, pour in your stock (or water and bouillon cubes). Pour in the porcinis and the mushroom water. Turn the burner to medium-high.

Add your bay leaves, carrots, onion, and garlic to the pot. Add extra salt if you'd like.

Tenderize and cut your beef into roughly 1 inch cubes.

In a small bowl, pour a handful of flour along with pepper, cumin, and ground red pepper. Mix until combined.

Lightly toss each cube of beef in the mixture, get a little coverage on each side.

Heat a frying pan to medium heat and add peanut oil. If using an electric stovetop it will take time to heat up.

Add some of your beef cubes to the pan, don't overcrowd it. Flip to check sides are a light brown with dark brown edges, its good for some pink/red to poke through.

Add beef cubes to the pot when done, careful of splashing.

Keep doing this in batches until all beef cubes are added. 

 Once the pot has reached a simmer, turn the heat down a few notches and cover.

Set a timer for 4 hours. Taste test every so often. Aim to stir the pot every 10-15 minutes.

(You can do steps 14-21 immediately or optionally wait a bit)

 Rinse and dry your cremini mushrooms.

Slice them vertically. Cut the carrots, onion, and garlic.

In a frying pan on medium-low heat, add olive oil, carrots, and onion. Keep the vegetables moving! When they start to change texture, add your cremini mushrooms.

Bring the pan up to medium heat. 

Once your mushrooms have cooked off the liquid inside, theyll start turning a deeper brown. Add the garlic. Keep! the! vegetables! Moving!

If the pan gets overcrowded, take some out and set it aside in a bowl. Smaller batches.

This process took roughly 15 minutes, but youll know its done once everything has a nice sear on it and the garlic is brown but not burnt. Add salt, pepper, and thyme to taste.

Set everything aside in a bowl.

Once the 4 hours are up the meat should be cooked all the way through and tender enough to pull apart. Strain the bay leaves out. Cut and add scallions. Add the bowl with cremini mushrooms.

Add a pinch of gumbo file to start, stir and taste test.

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Wholesome & Hearty: Polish Sausage Recipes for Comfort Food Lovers

There’s something irresistibly satisfying about Polish sausage, or kielbasa, that makes it a go-to ingredient for comfort food lovers. Rich in flavor and deeply rooted in tradition, Polish sausage is versatile, hearty, and brings warmth to every meal. Whether you’re crafting a cozy dinner for the family or preparing a feast for friends, Polish sausage delivers that perfect combination of savory goodness and old-world charm. Let’s explore a few classic and creative ways to incorporate this beloved ingredient into your recipes.

Kielbasa and Sauerkraut Skillet

One of the most classic pairings in Polish cuisine is kielbasa with sauerkraut. The tangy, fermented cabbage perfectly complements the savory, smoky flavor of the sausage. To make this simple yet satisfying dish, slice the kielbasa into bite-sized pieces and sauté it in a skillet with onions and garlic. Once browned, add sauerkraut and a splash of chicken broth to the pan. Let everything simmer until the flavors meld together. Serve this dish with crusty bread or mashed potatoes for a comforting meal that’s full of rich, bold flavors.

Polish Sausage and Potato Soup

For something heartier, a Polish sausage and potato soup is the ultimate comfort dish. This soup combines chunks of smoky kielbasa with tender potatoes, carrots, and onions in a creamy broth. Begin by sautéing the sausage with garlic and onions, then add diced potatoes and carrots. Pour in chicken or vegetable broth, and let the soup simmer until the vegetables are tender. For an extra touch of indulgence, stir in a splash of heavy cream or sour cream to create a rich, velvety texture. This soup is perfect for chilly evenings when you’re craving something warm and filling.

Kielbasa and Pierogi Bake

For those who love the combination of pierogi and Polish sausage, this bake is a must-try. Layer store-bought or homemade pierogi in a baking dish, along with sliced kielbasa, sautéed onions, and a sprinkle of shredded cheese. Bake until the pierogi are golden and the cheese is bubbly. This dish takes two Polish staples and transforms them into a decadent, comforting casserole that’s ideal for feeding a crowd.

Embrace the Flavors of Poland

Polish sausage is more than just an ingredient—it’s a key to unlocking the flavors of Poland’s rich culinary heritage. Whether you enjoy it in a traditional dish or a creative fusion recipe, kielbasa adds depth, warmth, and a sense of home to every meal. So, gather your favorite ingredients and get cooking—there’s no better way to enjoy comfort food than with the wholesome and hearty taste of Polish sausage. https://www.piast.com/

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Since my sis asked me to dive into the cookbooks for classic German recipes for an American friend of hers since I am the keeper of the family cookbooks I thought I let you know, if anyone is looking for some classic German recipes like it were cooked back in the days let me know, I will be translating for a while now, and maybe I can help.

And maybe I can teach fun new German words that way @cljordan-imperium wanna join in @dreaminggoblin-yells

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Käsespätzle (German cheese spaetzle)

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german apple cake

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Schnitzel with Mushroom Gravy

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triple layer german chocolate cake

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German pancakes (Dutch baby)

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German Butter Cake (Butterkuchen)

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German pretzels (laugenbrezel)