#potato fish chowder recipe

[angstravaganza]

Potato Fish Chowder Cod, potatoes, and clam juice are used to make this creamy, potato-based fish soup. On a chilly winter day, a warm bowl of chowder is comforting. 2 cloves garlic chopped, 1 cup whole milk, 3 tablespoons all-purpose flour, 4 potatoes cut into cubes, 1 pound cod fillets cut into chunks, 1 small onion chopped, 1 bay leaf, 1/2 teaspoon dried thyme, 2 bottles clam juice, salt and ground black pepper to taste, 2 tablespoons butter, 2 stalks celery chopped, 2 cups water

[landofpleasantliving]

Recipe for Potato Fish Chowder This creamy fish soup with potatoes is made with cod, potatoes, and clam juice. A warm bowl of chowder is comforting on a cold winter day.

[fattributes]

Traditional Cullen Skink

[sharpeonline]

Recipe for Salmon Chowder Rich and creamy salmon chowder made with easy ingredients: cooked salmon, evaporated milk, potatoes, creamed corn, and lots of Cheddar cheese. 2 cups chicken broth, 3 tablespoons butter, 1/2 pound Cheddar cheese shredded, 2 carrots diced, 2 cups diced potatoes, 1 can evaporated milk, 3/4 cup chopped onion, 1 teaspoon garlic powder, 1/2 cup chopped celery, 1 can creamed corn, 1 teaspoon ground black pepper, 1 teaspoon salt, 1 teaspoon dried dill weed, 2 cans salmon

[therealvinelle]

I can't justify it, but I feel like you have at least one really good recipes for soup!

My recipe is: Sautee half an onion, diced, in a pot with a tablespoon of butter and a tablespoon or so of thinly sliced celery until it all starts to sweat. Add three large peeled and diced potatoes. Cover with water and boil until the potatoes are soft and then smash with a big spoon or a potato smasher. Add salt and pepper to taste, reduce heat to a medium, chop in some kind of white fish (halibut is best but so pricey), and wait until fish is falling apart and fully cooked (about 20 minutes). Garnish with whatever you'd like, but heavy cream and little bits of bacon can both kick this up a notch. This is anon's fish chowder recipe!

Oh I have many, it depends on what you want.

How about, to celebrate Norway's Minister of Health and Care Services being found guilty of plaguarism a few minutes ago (I'm STOKED), we do a celebratory recipe.

Minor warnings for awkward language as I rarely read English cooking recipes and am not familiar with the linguistic conventions.

Mussels in saffron soup

You need:

2 kg mussels

2 dl dry white wine/apple juice

1 finely chopped clove of garlic

1 finely chopped shallot

Saffron

Parsley (optional)

Thyme

3 dl cream (the creamy kind! Not sure what product that would be in English. The kind you whip to get whipped cream.)

2 tbsp finely chopped chives (for decor)

All the quantities are optional, consider them guidelines.

Wash and scrub the shells. Steam them in white wine, remove from heat once they open. Keep the broth, and let simmer with the garlic, shallot, parsley, and thyme. Add cream, then saffron. Let thicken.

For the sake of not driving your guests to sticky fingered homicide: separate the mussels from their shells (if the shell is closed, very broken, or the flesh is so yielding it feels uncooked, discard the shell. White or pale color is completely fine, as are very small or very large mussels) and serve in a bowl with the soup, keeping a few empty shells for decoration and scatter the chives across the top for a finish. You then print a photo of Ingvild Kjerkol standing outside her house saying "It's not plaguarism, it's text similarities! That's what happens when you use similar methodology." to the entire country, and love life.

God appetitt!

[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 mussels 1 bottle with about 350ml mussel 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 mussels 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.

[miradelletarot]

Part Two: It Feels Like Home - The Weave and the Vines

TAGS: Tooth-rotting fluff, Feelings realization, cooking, surprises, homesickness Summary:A serendipitous opportunity presents itself to Sagora, giving her an idea to surprise Gale. His reaction is nothing short of unexpected.

Words: 1,372 | Link: AO3 -----------------------------

You have no clue how they got it, but you were buying it.

He’s going to love this. Sagora thought.  Somehow, this tiny fishing village on the banks of the Chionthar had Waterdhavian Whitefish. So far from Baldur’s Gate and the trade routes, yet they managed to get a decently sized catch imported. They were indeed fresh. Her connection to nature, and the uncanny ability to survive, offered her a keen nose and eye for quality. One can’t simply consume everything in the wild and not worry about safety. She exchanged her coin for the entire tray, and an assortment of other herbs, spices, and vegetation. She could hardly contain her excitement. It was to be a surprise after all.

Back at camp, Gale was already stoking the fire to begin making their evening meal.  Sagora ran over with her hands overloaded with her haul. “Gale!” She huffed as she nearly dropped one of her bags.

“Whoa there!” He chuckled at how adorably clumsy she was as he braced his hands on the bag to keep it from tumbling over. “What’s all this??” “I want to cook tonight. I found some wonderful ingredients, and…well, let’s just say I was inspired!” She flashed a silly grin hoping he wouldn’t question her further. “Ha! Well, I suppose if you’re that keen on tonight’s meal prep then by all means. I’d be delighted to offer my two very helping hands, however.” He smirked, offering his hands in an animated gesture.

“No!” Gale reeled back at Sagora’s sudden outburst. “Uhh, I meannn… no . No thank you. Truly appreciate it though! You should relax or…read a tome or…something?” She grinned again hoping to mask how awkward she felt. She hurriedly set her bags down, and began to gently push Gale away from the campfire, forcing him to walk towards his tent. He threw his hands up “OK! OK, I’m going! But do let me know if you require assistance.” She pushed him into his tent and unceremoniously dashed away. “Thank you! Have fun!” She shouted behind her as she took off back towards the fire. Once she was confident he was out of view, Sagora deftly prepared the ingredients for her surprise. One by one, everything was tossed into the cauldron. It would be nearly nightfall before it would be ready, but it was well worth the wait.

* * *

“OK, everyone! Who’s hungry?” Sagora portioned out the evening meal so everyone’s bowl was ready by the time they got around the campfire. The smell that wafted out of the cauldron when she lifted the lid roused Gale from the book he was enthralled in.

That couldn’t be…? No. The aroma was so familiar yet so distant. He practically rushed out of his tent to see what she prepared. She handed him a bowl. “Here you go. I hope you like it.” She smiled nervously, desperately wanting it to taste as delicious as it smelled. So far, the rest of the camp was digging in, and enjoying the hearty warmth on such a chilly evening. Gale simply… stared, gazing into his bowl in disbelief. “Is this…what I think it is?” He looked at her, eyes wide.

She hesitated. Was he upset? She couldn’t tell. “Oh, it’s uhh, Waterdhavian Whitefish Chowder.” She recoiled ever so slightly, unsure of how he would react. “You had been talking lately about how much you missed home. I found a Waterdhavian recipe book in that bookshop you took us to the other day. I couldn't pass up such an opportunity." He moved to sit on a log near the fire. He cradled the bowl, the warmth radiating through his hands. It was a very hearty chowder loaded with bits of fish, potatoes, leeks, onions, carrots, and a host of herbs and spices, served with a thick slice of toasted bread. “This looks…wonderful.” He took a bite. A torrent of emotions flooded his being. This was no ordinary camp meal they had to survive on. It was warmth. It was love. It was home. “Sagora…I – ” He couldn’t form the words. The lump in his throat betrayed the stoic exterior he tried to convey. He cleared his throat as he stood, retreating for his tent. “Thank you. It’s lovely.” “Well, that didn’t seem like the reaction we were all expecting.” Shadowheart practically read Sagora’s thoughts. “Just sit down and eat, Druid. He probably doesn’t want us to see how undignified he would be while he scarfs down his dinner.” Astarion chuckled, clearly amused with his own version of events. Sagora took her own bowl, and did her best to enjoy her creation with her campmates. It didn’t stop her from peeking at his tent now and then in hopes he would emerge.

* * *

Sagora tossed the dinner scraps to Scratch and Pudge after she finished eating, and made her way to Gale’s tent. He hadn’t emerged since he walked off with dinner in hand. When she stepped closer to his tent, she felt the familiar sensation of magic in the air. Another step forward, and suddenly the sounds of the camp around her vanished only to be replaced by Gale sobbing uncontrollably.

“Gale?” Her gentle call to him was barely above a whisper. He looked up at her with puffy, bloodshot eyes. Her heart shattered. She knelt beside him and noticed his food was mostly untouched. “You know if it was that bad you could have just told me.” Her attempt at humor thankfully didn’t go unnoticed. He huffed a small, tearful laugh, and did his best to destroy the evidence of his despair. “I’m sorry…” the strain on his voice made it nearly impossible to hear him. “I just…I can’t believe you did that. For me .” “You deserve it.” Gale’s scoff suggested he felt otherwise. “Really though.  You have been through so much, and away from your home for so long. It just seemed like the right thing to do.” Sagora sheepishly smiled.

“It’s endearing how you feel I am deserving of so much of your kindness. It should be me doing this for you. Especially after I consumed that necklace the other day…I know how much you wanted it.” Embarrassment crept along his features. “We’re just…never going to talk about that anymore. OK?” Her tone, only partially serious. An uncomfortable silence fell before them. Gale shifted as he collected his bowl, and gathered the courage to speak once more. “This is more incredible than I think you realize.” He swirled the spoon aimlessly through the chowder. “My mother used to make this for me. Often.” His gentle brown eyes met Sagora’s brilliant green eyes. “It’s just like hers. Every herb, every spice. The texture? It’s all perfect .” He sighed, attempting to calm another wave of sorrow welling up inside him. “For the first time in years…I felt… home .” Sagora shifted closer to him and timidly placed a comforting hand on his back as he rode another wave of tears. “I felt like a young boy again. Whether it was raining, or cold, or if I was ill…hells, even if I was just having a bad day, Mother was there…with this.” He lifted the bowl slightly and smiled, but the smile faded almost instantly. “I don’t deserve this. I’m just a silly wizard who made countless errors, and is desperately trying to recover from his bloated ego and vast amounts of hubris.”

“You’re far more than that. Underneath the hubris is a kind man just trying to do his best with the circumstances he’s been given. Even if it takes a bowl of soup to help remind you of what’s truly valuable then so be it.” Sagora smiled warmly, and Gale was happy to reciprocate.  “You had better eat it though. It’s getting cold.”  She teased with mock scolding, nudging her shoulder into his. Gale looked down, and with a gentle wave of his hand, he warmed the bowl’s contents.

“There. Good as new.” He smiled at her once more, completely captivated by her beauty and kindness. He was falling for her, though couldn’t ever reveal his true feelings, not when he wasn’t even sure of his own fate. Life can be so cruel.

Part 1 | Part 2 | Part 3 | Part 4 | Part 5 | Part 6 | Part 7

[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!

[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

[bethany-sensei]

OC Recipe Tag Game

Rules: share a recipe your OC would make, either one passed down to them or one they found all by themselves. Bonus if you have an actual recipe to link! Some OCs can't cook to save their lives, but let's talk about the ones who can! :D

Thanks for tagging me, @tisiphonewolfe (I just saw it today whoops)

So uh…

Ragheiyont doesn’t have a lot of experience cooking, but he’s a quick study. Mostly he’s made meals over campfires before, but he can manage a baked potato for sure.

Luccan, if he is in the mood to put in the effort, is making a nice seafood chowder. It has the best things in life. (Fish and cream.)

Seikhiel will probably make tea instead of food. He can make food. But tea is more important.

Thrin makes… uh… a lot of things. He’s a pastry chef. Whatever pastry you want to eat, he’s gonna make it.

Van-Dal probably doesn’t need to cook, being both a prince and an assassin, but for some reason he knows how to make good jerky.

Raaqiel makes mac and cheese the lazy way, which is this: cook a starchy pasta until done (red lentil pasta is the best for this), drain most but not all of the now-very-starchy water. Stir in cream cheese or soft goat cheese roughly equivalent to 1/3 the volume of the cooked pasta, mix until well melted. Stir in shredded cheddar/parm/whatever you have on hand really and add any combination of salt, pepper, garlic, mustard or horseradish (trust me) parsley and paprika to taste. Warm gently if it cooled down too much while mixing. Enjoy your lazy mac and cheese.

Bonus: Enoch is making tacos, because it is taco night.

[allwaysfull]

Margaritaville | Carlo Sernaglia and Julia Turshen

Breakfast

Pineapple and Coconut Milk Smoothie

Key Lime Yogurt with Graham Cracker Granola

Baked Boatmeal Squares with Blueberries and Coconut

Huevos Rancheros

Key West Omlet

Key Lime Hollandaise

South Florida Eggs Benedict

Spicy Breakfast Quesadillas

Triple B (Buttermilk, Blueberry and Banana) Pancakes

Best-Ever French Toast

Our Breakfast Potatoes

Appetizers

Volcano Nachos

Warm Asiago Crab Dip

Grilled Oysters with Tarragon Butter

Peel-and-Eat Shrimp

Mustard Sauce

Drunken Shrimp Skillet

Lava Lava Shrimp

Conch Fritters with Calypso Sauce

Spanish Octopus Salad

JWB Crab and Quinoa Cakes with Curry Kale Slaw

Crispy Calamari with Peppadews and Lemon Aioli

Fried Oysters with Creamed Spinach

Lionfish Carpaccio

A Day on a Boat

Kusshi Oysters with Granny Smith, Cucumber, and Mint Granita

Veracruz Seafood Cocktail

Tuna Poke with Plantain Chips

Paradise Ceviche

Belizean Shrimp Ceviche

Pimiento Cheese Hushpuppies

Crispy Eggplant and Goat Cheese Stuffed Piquillo Peppers

Fried Baby Artichokes with Remoulade

Tostones with Mojo Sauce

Hollywood Burrata with Grated Tomato Dressing

Jalapeño Deviled Eggs with Pickled Mustard Seeds

Cajun Chicken Quesadilla (Blackening Seasoning)

Spicy Buffalo Chicken Wings with Buttermilk Blue Cheese Dressing

Sweet Chile Chicken Wings

Salads and Soups

JWB Caesar Salad with Sourdough Croutons

JWB House Salad with Cashew Dressing

Little Gem Wedge Salad

Avocado and Papaya Salad with Spicy Lime Dressing

Quinoa and Mango Salad with Seared Tuna

Fried Green Tomato Salad with Salsa Verde and Quesp Fresco

Andalusian Gazpacho

Luxurious Lobster Bisque (Lobster Stock)

Bahamian Conch Chowder

Chicken and Corn Chupe

Burgers, Sandwiches and Hot Dogs

Cheeseburgers in Paradise with Paradise Island Dressing

Black-and-Blue Burgers

Turkey Burgers with Cheddar and Barbecue Aioli

JWB Surf’n’Turf Burgers

Ultimate Veggie Burgers

Grilled Flank Steak Sandwiches with Horseradish Sauce

Cuban Meat Loaf Survival Sandwiches

A Day on The Beach

Tailgate Muffuletta for a Crowd

Beach Club Sandwich

New Orleans Fried Oyster Po’Boys

Delta Fried Catfish Reubens

Blackened Fish Sandwiches (Jalapeño Tarter Sauce)

JWB Lobster Rolls

Aloha Hot Dogs

Own-Damn-Fault Hot Dogs

Blackened Chili Dogs

Main Dishes

Best-Every Chili (alt: vegan version)

Margaritaville Family Recipe Cuban Meat Loaf

Veal Saltimbocca Pockets

Prime Sirloin Oscar

Steak au Poivre

Summer Grill Surf’n’Turf

Grilled Skirt Steaks with Carlo’s Chimichurri

Slow Cooker Pork Should with LandShark and Cola

Chicken Enchiladas with Salsa Verde, Smoked Ancho, Pasilla Sauce

Chicken Tinga

Jerk Chicken

Buttermilk Fried Chicken with Country Gravy

Shrimp Mofongo al Ajillo

Spear Fishing with Carlo

Outside-Optional Cajun Clambake

Sardinian Seafood Stew

Pan-Seared Halibut with Artichoke Ragout

Seared Grouper with Fresh Mango Salsa

Crispy Sicilian-Style Pounded Tuna Steaks

Coho Salmon in Lemongrass-Miso Broth

Salt-Crusted Whole Snapper

LandShark Beer-Battered Fish

Seafood Mac and Cheese

Lobster Pasta

Paella del Mar

Jimmy’s Jammin’Jambalaya

Baby Back Ribs with Guava Barbecue Sauce

Pizza à la Minute

Side Dishes

Pico de Gallo

Guacamole

Cilantro-Lime Coleslaw

Crispy Brussels Sprouts

Yukon Gold Loaded Mashed Potatoes

Spicy Red Onion Rings

Livin’ Floridays

Lobster Hash Browns with Jalapeño Cheese

JWB Creamed Spinach

Oven Fries

Fajita Black Beans

Island Rice Pilaf

Creamy Spinach and Cheese Grits

Skillet Cornbread with Honey Butter

Grilled Corn with Lime Butter

Pickled Jalapeño Mac and Cheese

Dessert

Baked Florida

Key Lime Pie

Banana Cream Pie with Caramel Rum Sauce

Coconut Tres Leches Cake

Island Rum Cake

Strawberry Sponge Cake Shortcake

Frozen Mango Cheesecake

Crispy Bananarama

Chocolate-Bourbon Croissant Bread Pudding

S’mores Nachos with Warm Chocolate Sauce

Drinks

Brunch Rum Punch

Perfect Bloody Marias

LandShark Micheladas

Incommunicado

Jimmy’s Perfect Margarita

Frozen Paradise Palomas

5 o’Clock Somewhere

Red Wine and Cherry Sangria

Cucumber and Mint Coolers

Watermelon Pink Lemonade

[askwhatsforlunch]

Cabbage and Herring Chowder

The weather is sunnier, but the temperature is only just above zero at midday, and never feels like it! So, I am making soup to warm my hands as they cradle the plate or bowl, and lift up my spirits with the first spoonful. Like this hearty Cabbage and Herring Chowder --which also makes excellent use of leftovers. With its Scandinavian accents, it makes a delicious, nutritious lunch. Happy Thursday!

Ingredients (serves 2):

2 1/2 tablespoons unsalted butter

1/2 onion

1/8 of a large Savoy cabbage, boiled (leftover from this, for instance)

2 small potatoes

4 fluffy sprigs Garden Dill

2 sprigs Garden Parsley

1/4 teaspoon fleur de sel

1/2 teaspoon freshly cracked black pepper

1 level tablespoon plain flour

2 tablespoons Citron och Dillsnaps (Lemon and Dill Schnapps)

2 cups water

1/4 cup semi-skimmed milk

1/4 cup double cream

1/2 tablespoon caster sugar

100 grams/3.5 ounces smoked herring

1/2 tablespoon Citron och Dillsnaps (Lemon and Dill Schnapps)

Melt two tablespoons of the butter in a large pot over medium-high heat.

Finely chop onion, and add to the pot, once the butter is just foaming. Cook, a couple of minutes. 

Roughly chop boiled Savoy cabbage, and add to the pot. Cook, a couple of minutes more, coating in butter.

Peel and dice potaoes. Add to the pot, coating them in butter as well.

Finely chop Dill and Parsley, and stir into the pot. Season with fleur de sel and black pepper. Stir in remaining butter, until melted. Sprinkle with flour, stirring well to coat, and cook out, 1 minute.

Deglaze with Citron och Dillsnaps. Then, gradually stir in water, until thin and smooth, and bring to the boil. Reduce heat, to medium-low, and simmer, 15 minutes, until the potatoes are tender.

Stir in milk and double cream. Increased heat back to medium, and bring to a slow boil. Stir in caster sugar until dissolved.

Cut smoked herring into chunks, and add about two-thirds to the pot. Simmer, 2 minutes. Finally, stir in Citron och Dillsnaps, and remove from the heat.

Serve hot, topped with reserved smoked herring, fresh Dill and Parsley.

[angelkin-food-cake]

My name is Corvo Attano. From Dishonored. It's a video game. We're allergic to blueberries. I'm looking for rich foods if you know any. Cheap rich foods. Fish. Stews and chowders. And on the other hand, bright things. Spice and warmth. I'm not sure any of that is understandable. Thank you either way. -C. Attano

Hello! Here's some things for you. = )

Angel Chicken

Shrimp, Bacon, and Corn Chowder

Hungarian Mushroom Soup

Muhammara-Style Shakshouka

Baba Ghanoush

Sweet Chili Salmon Recipe

Salisbury Steak Meatballs with Gravy and Mashed Potatoes

and one little sweet:

German Pumpkin Cake

Hope you enjoy these, have a great day! Thanks for the request.

If you appreciate my content please leave a tip ♥

[arinrowan]

There are nonshellfish chowders?? What are the other options

Fish chowder! Which I actually very much like since I hate shellfish, and which may actually be older than the shellfish version. Corn chowder's also a thing. The original chowder recipes used salt pork, hard tack, and fish (as well as claret and onions, the former of which these days is never used and the latter of which is rarely used), and were more a process than a specific dish. Kind of like making a stew. I think you could argue potato soup is a chowder spiritually but we think of it as a soup so it's a soup.