From 03bd8f1550a26aa7df6fe42b44fc2bc27821b60c Mon Sep 17 00:00:00 2001 From: Oliver Warlow <52298102+revilowaldow@users.noreply.github.com> Date: Mon, 18 Dec 2023 15:34:36 +0000 Subject: [PATCH] oxenfurt recipes --- ...llancz; The Witcher Official Cookbook.json | 1060 ++++++++++++++++- 1 file changed, 1011 insertions(+), 49 deletions(-) diff --git a/recipe/Gollancz; The Witcher Official Cookbook.json b/recipe/Gollancz; The Witcher Official Cookbook.json index 3271f57216..30106532c5 100644 --- a/recipe/Gollancz; The Witcher Official Cookbook.json +++ b/recipe/Gollancz; The Witcher Official Cookbook.json @@ -3013,6 +3013,131 @@ } ], "recipe": [ + { + "name": "Academy All-Nighter Brined Cucumbers", + "source": "TWOC", + "page": 82, + "type": "Oxenfurt", + "diet": "V", + "allergenGroups": [], + "makes": "two 1-quart / 1l jars", + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} pickling or Kirby cucumbers", + "amount1": 12 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} qt / {=amount2/v}L water", + "amount1": 1, + "amount2": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp coarse Kosher salt without additives", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} large sprigs dill, preferably with flower heads", + "amount1": 6 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp yellow mustard seeds", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v}-inch / {=amount2/v}cm piece horseradish root, peeled and sliced into 4 pieces", + "amount1": 2.5, + "amount2": 6.5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} garlic cloves, halved", + "amount1": 4 + } + ], + "instructions": [ + "In a large bowl, combine the cucumbers with enough cold water to cover and let sit for 2 hours. Drain and wash thoroughly under running water to get rid of any sand residue, cut off the ends, then set aside.", + "In a large saucepan over high heat, bring the 1 qt / 1L water to a boil. Turn off the heat and let cool until the water is lukewarm, then add the salt and stir to dissolve.", + "Sterilize two 1-qt / 1L jars and jar lids with boiling water.", + "In the bottom of each jar, place 3 dill sprigs and ½ tsp of the mustard seeds. Add the cucumbers vertically, tightly packing as many as you can into the jar. Place 2 horseradish slices and 2 garlic cloves in the remaining space between the cucumbers. Completely cover the cucumbers with the lukewarm salted water\u2014nearly to the top of the jar. (If you need additional water, prepare another portion, as described previously.)", + "Put the jars on a plate or tray to catch any brine that spills over during fermentation. Loosely twist on the jar lids to allow some air flow, place the jars at room temperature in a dark place, and let them sit for 4 to 5 days until the water becomes very cloudy and the cucumbers have started to turn a duller green. Then tightly close the lids, transfer to the refrigerator, and let them sit for about 1 week before serving. The longer the cucumbers sit in the brine, the more sour they will become.", + "Brined cucumbers can be stored in the fridge for up to 3 months." + ], + "noteCook": [ + "These will be edible in just a few days, with a crunchy green center and brined skin. At this stage they are great as a snack or for pairing with the {@recipe Hindarsfjall Lard Spread|TWOC|Lard Spread}. For {@recipe The Seven Cats' Brined Cucumber Soup|TWOC|Brined Cucumber Soup}, they must be fully translucent on the inside and brined for at least 1½ weeks.", + "The brining liquid should be cloudy. A white film may develop on the surface; this is a normal part of fermentation. However, if you see any mold on the jar, lid, or brine, or notice a strong, unpleasant smell, discard the cucumbers and start a new batch." + ], + "fluff": { + "_recipeFluff": { + "name": "Academy All-Nighter Brined Cucumbers", + "source": "TWOC" + } + } + }, + { + "name": "Alchemy Inn's Bacon", + "source": "TWOC", + "page": 86, + "type": "Oxenfurt", + "diet": "X", + "allergenGroups": [], + "serves": { + "exact": 10 + }, + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} lb / {=amount2/v}kg boneless pork belly", + "amount1": 2.25, + "amount2": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp dried savory", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp kosher salt", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp freshly ground black pepper", + "amount1": 0.5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} garlic cloves, crushed and peeled", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml pale lager beer", + "amount1": 0.75, + "amount2": 175 + }, + "Plum jam for serving" + ], + "instructions": [ + "Wash the meat under running water, and then pat it dry with paper towels.", + "In a small bowl, combine the savory, salt, and pepper. Rub the meat thoroughly on each side with this spice mixture. Transfer the meat to a baking dish, cover, and refrigerate for 12 to 24 hours.", + "About 45 minutes before baking, remove the meat from the fridge and let sit on the counter to take the chill off. Preheat the oven to 430°F / 220°C.", + "Roast the meat, uncovered, for 15 minutes, then lower the oven temperature to 300°F / 150°C, add the garlic, pour in the beer, cover with aluminum foil or a lid, and bake for 1½ hours more. Baste the meat with the baking juices six times during the process. Turn the oven temperature to 430°F / 220°C, uncover the dish, and roast until the top is nicely browned, about 25 minutes. Remove from the oven and let rest for 20 minutes.", + "Slice the meat and serve hot or cold with plum jam." + ], + "fluff": { + "_recipeFluff": { + "name": "Alchemy Inn's Bacon", + "source": "TWOC" + } + } + }, { "name": "Aunt Lutka's Flatbread", "source": "TWOC", @@ -3420,6 +3545,176 @@ } } }, + { + "name": "Confectionery Apple Fritters", + "source": "TWOC", + "page": 98, + "type": "Oxenfurt", + "diet": "C", + "allergenGroups": [], + "makes": "12 to 14 fritters", + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/c} eggs, separated", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp granulated sugar", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml buttermilk, at room temperature", + "amount1": 1, + "amount2": 240 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g all-purpose flour", + "amount1": 1, + "amount2": 140 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g medium rye flour", + "amount1": 0.5, + "amount2": 60 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp baking soda", + "amount1": 1 + }, + "Kosher salt", + { + "type": "ingredient", + "entry": "{=amount1/v} medium apple, cored and shredded", + "amount1": 1 + }, + "Vegetable oil for frying", + "Confectioners' sugar for sprinkling", + "Ground cinnamon for sprinkling", + "Plum or strawberry jam for serving" + ], + "instructions": [ + "In a medium bowl, combine the egg yolks and granulated sugar and, using a whisk, mix together until creamy. Then add the buttermilk and whisk until incorporated. Stir in both flours, the baking soda, and a pinch of salt. Once incorporated, add the apple and mix gently until just combined into a batter.", + "In a separate metal bowl, combine the egg whites and a pinch of salt and, using a whisk, whip into soft peaks. Gently stir one-third of the whites into the batter and then, using a spatula, gently fold in the remaining two-thirds.", + "Line a plate with a double layer of paper towels.", + "In a large nonstick skillet over medium heat, warm ¼ inch / 6mm of vegetable oil until it is shimmering and a drop of flour added to the oil sizzles. Using a large spoon, scoop up 2 Tbsp portions of the batter and drop in the hot oil, flattening each with the bottom of the spoon. Take care not to crowd the pan. Fry the fritters until browned, 2 to 3 minutes on each side.", + "Transfer the fritters to the prepared plate to drain. Repeat with the remaining batter, adding more oil if needed.", + "Serve the fritters hot or at room temperature, sprinkled with confectioners' sugar and cinnamon and topped with jam." + ], + "fluff": { + "_recipeFluff": { + "name": "Confectionery Apple Fritters", + "source": "TWOC" + } + } + }, + { + "name": "Crimson Beetroot Soup", + "source": "TWOC", + "page": 88, + "type": "Oxenfurt", + "diet": "C", + "allergenGroups": [], + "serves": { + "min": 2, + "max": 4 + }, + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} medium beets", + "amount1": 4 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} large carrot", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} garlic cloves", + "amount1": 4 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp vegetable oil", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp unsalted butter", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} large onion, diced", + "amount1": 1 + }, + "Kosher salt", + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}ml vegetable stock, chicken stock, or water, or as needed", + "amount1": 4, + "amount2": 960 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g fresh or frozen sour cherries, pitted and chopped", + "amount1": 0.33, + "amount2": 85 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} bay leaf", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} allspice berries", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp apple cider vinegar, or as needed", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} medium russet or Yukon gold potatoes, peeled", + "amount1": 4 + }, + { + "type": "ingredient", + "entry": "Heaping {=amount1/v} Tbsp sour cream", + "amount1": 2 + }, + "Freshly ground black pepper", + "Floral honey or granulated sugar for sweetening (optional)" + ], + "instructions": [ + "Preheat the oven to 375°F / 190°C.", + "Rinse the beets under running water, pat dry with a paper towel, and then arrange on a baking sheet with the carrot and garlic. Drizzle 2 Tbsp of the vegetable oil over the top and toss to coat.", + "Roast the vegetables for about 35 minutes, and then remove the garlic. Peel and discard the skins, finely chop the garlic, and then transfer to a large stockpot. Continue roasting the vegetables until soft (stick a knife in one to check), about 1½ hours.", + "Meanwhile, in a medium nonstick skillet over medium-high heat, warm the remaining 1 Tbsp vegetable oil and 1 tsp of the butter. Add the onion and a pinch of salt, and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer two-thirds of the onion into the stockpot and set aside the remaining one-third.", + "Remove the beets and carrot from the oven and let cool slightly, so you can peel the beets with your bare hands. Using a box grater, on the side with the largest holes, shred two of the beets and the carrot. Then on the side with the smaller holes, shred the remaining two beets. Transfer the beets and carrot to the pot.", + "Set the pot over low heat. Add the vegetable stock, cherries, bay leaf, allspice berries, vinegar, and 2 tsp salt. Bring to a simmer and cook gently until the vegetables are completely soft, 50 to 60 minutes.", + "Meanwhile, in a medium saucepan over high heat, combine the potatoes with water to cover and bring to a boil. Add 1 tsp salt, cover, and let simmer until completely soft, about 30 minutes. Drain and let sit for 2 minutes, then, using a potato masher, mash thoroughly. Add the sour cream, remaining 2 tsp butter, and reserved fried onion and stir vigorously with a wooden spoon to combine. Keep warm.", + "Strain the soup through a fine-mesh sieve set over a large bowl. Using a potato masher, press as much liquid as possible from the vegetables. Return the stock and half of the pressed vegetables to the pot. You can add more vegetables if you want the soup to be thicker and chunkier, or you can blend with an immersion blender to get a smoother consistency.", + "Season the soup with pepper and more salt, if needed. You can adjust the sweet-sour balance by adding a little honey or sugar or more vinegar.", + "Pour the soup into bowls and serve immediately, with the potatoes on the side." + ], + "fluff": { + "_recipeFluff": { + "name": "Crimson Beetroot Soup", + "source": "TWOC" + } + } + }, { "name": "Crow's Perch Game Stew", "source": "TWOC", @@ -3585,42 +3880,159 @@ } }, { - "name": "Forefathers' Eve Toffee Candy", + "name": "Festive Sausage Stew", "source": "TWOC", - "page": 75, - "type": "Velen", - "diet": "C", + "page": 107, + "type": "Oxenfurt", + "diet": "X", "allergenGroups": [], - "makes": "36 pieces", + "serves": { + "exact": 4 + }, "ingredients": [ { - "type": "ingredient", - "entry": "{=amount1/v} cup / {=amount2/v}g granulated sugar", - "amount1": 1, - "amount2": 200 + "type": "entries", + "name": "Potato Dumplings", + "entries": [ + { + "type": "ingredient", + "entry": "{=amount1/v} medium potatoes, peeled", + "amount1": 3 + }, + "Kosher salt", + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g potato starch, or as needed", + "amount1": 0.75, + "amount2": 140 + } + ] }, { "type": "ingredient", - "entry": "{=amount1/v} cup / {=amount2/v}ml heavy whipping cream, at room temperature", - "amount1": 0.5, - "amount2": 125 + "entry": "{=amount1/v} Tbsp vegetable oil", + "amount1": 2 }, { "type": "ingredient", - "entry": "{=amount1/v} Tbsp unsalted butter", - "amount1": 2 + "entry": "{=amount1/v} oz / {=amount2/v}g smoked kielbasa, sliced or cubed", + "amount1": 10.5, + "amount2": 300 }, - "Kosher salt", { "type": "ingredient", - "entry": "{=amount1/v} Tbsp poppy seeds", + "entry": "{=amount1/v} large yellow onion, diced", "amount1": 1 }, { "type": "ingredient", - "entry": "{=amount1/v} oz / {=amount2/v}g mixed nuts (such as hazelnuts, walnuts, and almonds)", - "amount1": 3.5, - "amount2": 100 + "entry": "{=amount1/v} oz / {=amount2/v}g button mushrooms, sliced", + "amount1": 9, + "amount2": 250 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}ml vegetable stock or water, or as needed", + "amount1": 1.5, + "amount2": 360 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} juniper berries, slightly crushed", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} bay leaf", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} {@recipe Academy All-Nighter Brined Cucumbers|TWOC|Brined Cucumbers}, drained, sliced or cubed", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp unsalted butter", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp all-purpose flour", + "amount1": 1.5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp plum jam, or as needed", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g chopped fresh flat-leaf parsley", + "amount1": 0.25, + "amount2": 15 + }, + "Kosher salt and freshly ground black pepper" + ], + "instructions": [ + { + "type": "entries", + "name": "To Make the Dumplings:", + "entries": [ + "In a medium saucepan over medium heat, combine the potatoes and enough water to cover. Add 1 tsp salt, bring to a boil, cover, and cook until tender, about 40 minutes. Drain and set aside for 5 minutes to let the potatoes steam a bit. Using a potato masher, mash thoroughly and then season with ½ tsp salt. Set aside to cool to room temperature." + ] + }, + "Transfer the cooled mashed potatoes onto a plate and flatten into a uniform circle using a spoon. Traditionally, this next step is done without measuring by replacing ¼ of the mashed potatoes with potato starch, using the following technique. Create an empty wedge of space in the mashed potato circle by scooping out one-fourth of the potatoes and setting them aside. Add enough potato starch to fill the space, then return the potatoes you just scooped out. Knead the potatoes and starch until well combined. If the dough is too sticky, add more potato starch; if it's too dry, add 1 to 2 Tbsp water.", + "Divide the dough into walnut-size portions and form into balls. Using your palms, gently flatten each ball into a thick disk and, using your little finger or the end of a wooden spoon, make a slight hollow in the middle.", + "In a medium heavy saucepan over medium heat, warm the vegetable oil. Add the kielbasa and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the onion and continue to cook, stirring occasionally, until browned, about 10 minutes more. Add the mushrooms and cook, stirring occasionally and scraping up the browned bits with a wooden spoon, until browned, about 5 minutes. Turn the heat to low, then add 1 cup / 240ml of the vegetable stock, the juniper berries, and bay leaf; cover; and let simmer, stirring occasionally, for 15 minutes. Add the brined cucumbers and let simmer for 10 minutes more.", + "Meanwhile, in a small nonstick skillet over medium-high heat, melt the butter. Add the flour and cook, stirring vigorously, until the flour is well browned, about 5 minutes. Then add the remaining ½ cup / 120ml vegetable stock, stir vigorously to combine, turn the heat to low, and bring to a simmer. While stirring constantly, pour the mixture into the pan with the kielbasa. Add the plum jam and parsley, stir, and continue to simmer until thick, 4 to 5 minutes. If needed, add more vegetable stock and season with salt and pepper. Turn off the heat and discard the juniper berries and bay leaf.", + "While the stew simmers, in a large saucepan over medium-high heat, bring 2 qt / 2L of water to a boil. Add 1 Tbsp salt, stir, turn the heat to medium, and gently add the dumplings. Cook, gently stirring once or twice with a wooden spoon, until the dumplings float to the surface. Turn the heat to medium-low and let simmer until the dumplings are tender, about 4 minutes, then drain.", + "Place the dumplings in individual bowls, ladle in the warm stew, and serve immediately." + ], + "fluff": { + "_recipeFluff": { + "name": "Festive Sausage Stew", + "source": "TWOC" + } + } + }, + { + "name": "Forefathers' Eve Toffee Candy", + "source": "TWOC", + "page": 75, + "type": "Velen", + "diet": "C", + "allergenGroups": [], + "makes": "36 pieces", + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g granulated sugar", + "amount1": 1, + "amount2": 200 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml heavy whipping cream, at room temperature", + "amount1": 0.5, + "amount2": 125 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp unsalted butter", + "amount1": 2 + }, + "Kosher salt", + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp poppy seeds", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g mixed nuts (such as hazelnuts, walnuts, and almonds)", + "amount1": 3.5, + "amount2": 100 }, { "type": "ingredient", @@ -3661,6 +4073,82 @@ } } }, + { + "name": "Fried Chicken Livers with Pears", + "source": "TWOC", + "page": 92, + "type": "Oxenfurt", + "diet": "X", + "allergenGroups": [], + "serves": { + "exact": 2 + }, + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g chicken livers", + "amount1": 7, + "amount2": 200 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml whole milk", + "amount1": 1, + "amount2": 240 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp unsalted butter", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} medium pears, cut into eighths", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml apple cider or semidry white wine", + "amount1": 0.5, + "amount2": 120 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp lard or vegetable oil", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} small onion, thinly sliced", + "amount1": 1 + }, + "Kosher salt", + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp all-purpose flour", + "amount1": 1.5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp dried marjoram, with more for sprinkling", + "amount1": 0.5 + }, + "Freshly ground black pepper" + ], + "instructions": [ + "Trim and discard any connective tissue and fat residue from the livers and then halve any larger livers, so each is a similar size. Transfer the livers to a small bowl, add the milk, and let soak for 1 hour at room temperature. Drain and thoroughly pat dry with paper towels.", + "In a large nonstick skillet over medium-high heat, melt the butter. Add the pears and cook on one side for 2 minutes, then flip and continue to cook until golden brown, 1 to 2 minutes more. Add ¼ cup / 60ml of the cider and cook until the liquid evaporates, about 2 minutes. Transfer the pears to a serving plate, cover with aluminum foil, and keep warm.", + "In the same skillet over medium-high heat, melt 1 Tbsp of the lard. Add the onion and a pinch of salt and cook, stirring occasionally, until soft, about 4 minutes. Move the onions to the side of the skillet to make room.", + "In a small bowl, combine the flour and livers and toss to coat, shaking off the excess flour. In the same skillet over medium-high heat, melt the remaining 1 Tbsp lard, then add the livers, and cook until well browned, about 3 minutes. Using tongs, flip the livers and cook until the second sides are well-browned, 2 minutes more. Add the remaining ¼ cup / 60ml cider, stir together with the onions and livers, scraping the bottom of the pan with a wooden spoon, and cook until the liquid evaporates and the livers are nicely browned on both sides, about 2 minutes more. Slice into one of the livers at the thickest part to confirm they are fully cooked through. If needed, cover with a lid and stew for 2 minutes more. Add the marjoram, season with salt and pepper, and stir to combine. Transfer the livers to the plate with the pears. Rub a pinch of marjoram between your fingers and sprinkle on top.", + "Serve the livers and pears immediately." + ], + "fluff": { + "_recipeFluff": { + "name": "Fried Chicken Livers with Pears", + "source": "TWOC" + } + } + }, { "name": "Fried Kaszanka with Egg", "source": "TWOC", @@ -4254,6 +4742,76 @@ } } }, + { + "name": "Merchant's Cucumber Cooler", + "source": "TWOC", + "page": 100, + "type": "Oxenfurt", + "diet": "C", + "allergenGroups": [], + "serves": { + "exact": 4 + }, + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} English cucumber, peeled and finely grated", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp granulated sugar, or as needed", + "amount1": 4 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp kosher salt", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}ml buttermilk or plain kefir, cold, or as needed", + "amount1": 2.5, + "amount2": 600 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp sour cream", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp finely chopped fresh dill", + "amount1": 1 + }, + "Leaves from a few sprigs of mint, finely chopped (optional)", + { + "type": "ingredient", + "entry": "{=amount1/v} tsp apple cider vinegar, or as needed", + "amount1": 1 + }, + "Freshly ground black pepper" + ], + "instructions": [ + "In a medium bowl, combine the cucumber, sugar, and salt. Cover and let sit for 10 minutes to allow the cucumber to release some of its liquid. Add the buttermilk, sour cream, dill, and mint (if using) and stir to combine. Stir in the vinegar and season with pepper. Adjust the sweet/sour balance to your preference by adding more sugar or vinegar. If the drink is too thick, add more buttermilk.", + "Store the cooler in an airtight container in the fridge for up to 2 days. Serve chilled." + ], + "noteCook": [ + { + "type": "entries", + "name": "Variation:", + "entries": [ + "For a light sauce option to serve with cooked potatoes and meat, shred or thinly slice the cucumber instead of grating and omit the buttermilk to achieve a thicker consistency. Decrease the amount of sugar to ½ tsp, add only a few drops of vinegar, season with salt and pepper, and then garnish with some chopped dill." + ] + } + ], + "fluff": { + "_recipeFluff": { + "name": "Merchant's Cucumber Cooler", + "source": "TWOC" + } + } + }, { "name": "Midcopse Ealdorman's Chicken Soup", "source": "TWOC", @@ -4564,10 +5122,10 @@ } }, { - "name": "Sauerkraut and Split Pea Stew", + "name": "Redanian Fish Soup", "source": "TWOC", - "page": 53, - "type": "Velen", + "page": 102, + "type": "Oxenfurt", "diet": "X", "allergenGroups": [], "serves": { @@ -4576,68 +5134,161 @@ "ingredients": [ { "type": "ingredient", - "entry": "{=amount1/v} cup / {=amount2/v}g dried yellow split peas", - "amount1": 1, - "amount2": 200 + "entry": "{=amount1/v} cup / {=amount2/v}ml extra-virgin olive oil or vegetable oil", + "amount1": 0.25, + "amount2": 60 }, { "type": "ingredient", - "entry": "{=amount1/v} cups / {=amount2/v}ml boiling water", - "amount1": 3, - "amount2": 720 + "entry": "{=amount1/v} shallot or small onion, diced", + "amount1": 1 }, { "type": "ingredient", - "entry": "{=amount1/v} pinches caraway seeds", + "entry": "{=amount1/v} celery stalks, diced", "amount1": 2 }, - "Kosher salt", { "type": "ingredient", - "entry": "{=amount1/v} oz / {=amount2/v}g slab bacon, cubed", - "amount1": 5, - "amount2": 150 + "entry": "{=amount1/v} carrot, peeled and shredded", + "amount1": 1 }, { "type": "ingredient", - "entry": "{=amount1/v} Tbsp cold water, plus 1 cup / {=amount2/v}ml water", - "amount1": 3, - "amount2": 240 + "entry": "{=amount1/v} parsley root or parsnip, peeled and shredded", + "amount1": 1 }, + "Kosher salt", { "type": "ingredient", - "entry": "{=amount1/v} large white onion, diced", - "amount1": 1 + "entry": "{=amount1/v} garlic cloves, minced", + "amount1": 4 }, { "type": "ingredient", - "entry": "{=amount1/v} garlic clove, minced", - "amount1": 1 + "entry": "{=amount1/v} cup / {=amount2/v}ml dry white wine", + "amount1": 0.75, + "amount2": 180 }, { "type": "ingredient", - "entry": "{=amount1/v} lb / {=amount2/v}g sauerkraut, drained and coarsely chopped", - "amount1": 1.25, - "amount2": 570 + "entry": "{=amount1/v} cup / {=amount2/v}g tomato purée or strained tomatoes", + "amount1": 1, + "amount2": 240 }, { "type": "ingredient", - "entry": "{=amount1/v} small carrot, peeled and grated", + "entry": "{=amount1/v} bay leaf", "amount1": 1 }, { "type": "ingredient", - "entry": "{=amount1/v} tsp dried marjoram", - "amount1": 1 + "entry": "{=amount1/v} cups / {=amount2/v}ml vegetable stock", + "amount1": 4, + "amount2": 960 }, + "Freshly ground black pepper", { "type": "ingredient", - "entry": "{=amount1/v} bay leaf", - "amount1": 1 + "entry": "{=amount1/v} oz / {=amount2/v}g salmon or cod fillet, skinless", + "amount1": 12, + "amount2": 350 }, { "type": "ingredient", - "entry": "{=amount1/v} allspice berry", + "entry": "{=amount1/v} cup / {=amount2/v}g chopped fresh dill, with more for garnishing", + "amount1": 0.25, + "amount2": 15 + }, + "Fresh bread for serving" + ], + "instructions": [ + "In a medium stockpot over medium heat, warm the olive oil. Add the shallot, celery, carrot, parsley root, and a pinch of salt and cook, stirring frequently, until the vegetables are softened, 4 to 5 minutes. Add the garlic and stir-fry for 30 seconds. Turn the heat to low, pour in the wine, and let simmer for 1 minute. Add the tomato purée, bay leaf, and vegetable stock. Turn the heat to medium and bring the soup to a boil, then turn the heat to low, cover, and let simmer until the vegetables are tender, about 30 minutes. Season with salt and pepper.", + "Meanwhile, pull out any pin bones from the salmon and then cut the flesh into 1¼-inch / 3cm cubes. Put the cubes and dill into the pot, cover, and let simmer until the fish is cooked through, about 5 minutes.", + "Pour the hot soup into bowls, garnish with chopped dill, and serve with hunks of bread." + ], + "fluff": { + "_recipeFluff": { + "name": "Redanian Fish Soup", + "source": "TWOC" + } + } + }, + { + "name": "Sauerkraut and Split Pea Stew", + "source": "TWOC", + "page": 53, + "type": "Velen", + "diet": "X", + "allergenGroups": [], + "serves": { + "exact": 4 + }, + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g dried yellow split peas", + "amount1": 1, + "amount2": 200 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}ml boiling water", + "amount1": 3, + "amount2": 720 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} pinches caraway seeds", + "amount1": 2 + }, + "Kosher salt", + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g slab bacon, cubed", + "amount1": 5, + "amount2": 150 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp cold water, plus 1 cup / {=amount2/v}ml water", + "amount1": 3, + "amount2": 240 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} large white onion, diced", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} garlic clove, minced", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} lb / {=amount2/v}g sauerkraut, drained and coarsely chopped", + "amount1": 1.25, + "amount2": 570 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} small carrot, peeled and grated", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp dried marjoram", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} bay leaf", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} allspice berry", "amount1": 1 }, "Freshly ground black pepper" @@ -4872,6 +5523,317 @@ } } }, + { + "name": "Tretogor Cabbage Rolls", + "source": "TWOC", + "page": 94, + "type": "Oxenfurt", + "diet": "C", + "allergenGroups": [], + "makes": "12 rolls", + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g dried mushroom slices (such as bay bolete or porcini)", + "amount1": 0.5, + "amount2": 15 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g stale bread roll", + "amount1": 2, + "amount2": 60 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g pearl barley", + "amount1": 0.5, + "amount2": 100 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml water", + "amount1": 1, + "amount2": 240 + }, + "Kosher salt", + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp neutral vegetable oil, with more for brushing", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} onion, diced", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp unsalted butter", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g button mushrooms, chopped", + "amount1": 9, + "amount2": 250 + }, + "Freshly ground black pepper", + { + "type": "ingredient", + "entry": "{=amount1/v}-lb / {=amount2/v}kg head green cabbage, cored, and outer leaves discarded", + "amount1": 2.5, + "amount2": 1.1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp distilled white vinegar or apple cider vinegar", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g ground pork", + "amount1": 9, + "amount2": 250 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp dried marjoram", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml vegetable stock or water", + "amount1": 0.5, + "amount2": 120 + }, + { + "type": "entries", + "name": "Dill Sauce", + "entries": [ + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp unsalted butter", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp all-purpose flour", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}ml whole milk, at room temperature", + "amount1": 1.5, + "amount2": 360 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g chopped fresh dill", + "amount1": 0.33, + "amount2": 25 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp lemon juice", + "amount1": 2 + }, + "Kosher salt and freshly ground black pepper" + ] + } + ], + "instructions": [ + "Rinse the dried mushrooms under cold water, transfer to a small bowl, cover with lukewarm water, and let soak for 30 minutes. Strain the mushrooms and reserve the mushroom-soaking water. Set the mushrooms aside. Place the stale roll in the mushroom water and let soak for 10 minutes until soft, then drain and transfer to a large bowl.", + "Put the barley in a fine-mesh sieve, rinse under cold water, and then transfer to a medium stockpot over medium-high heat. Add the 1 cup / 240ml water and ½ tsp salt, cover, and bring to a boil. Then turn the heat to low and cook for 15 minutes. Turn off the heat, stir, cover, and then set aside until the barley is tender, about 5 minutes. The barley should soak up all the water; if it doesn't, then drain. Transfer to the bowl with the roll. Using a fork, lightly mash the barley and roll until combined.", + "In a large nonstick skillet over medium-high heat, warm the vegetable oil. Add the onion and a pinch of salt and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Transfer to the bowl.", + "In the same skillet, over medium heat, melt the butter. Add the button and rehydrated mushrooms and cook, without stirring, for 3 minutes. Then stir once and continue to cook until the water has evaporated and the mushrooms are lightly browned, a few minutes more. Season with salt and pepper and transfer to the bowl.", + "Bring a kettle of water to a boil. Place the cabbage in a large stockpot over medium-high heat, cored-side up, cover with boiling water almost to the top, and add the vinegar. Turn the heat to low and let simmer for 5 minutes. While the cabbage is simmering, use tongs to carefully pull off the first layer of leaves and set them aside on a large cutting board, then proceed to pull off the rest of the leaves. (If the remaining leaves are hard to pull off, let the cabbage simmer for a few minutes more to soften.) Trim and discard the thick ribs at the end of each leaf.", + "When the ingredients in the large bowl have cooled to room temperature, add the ground pork, marjoram, about 1 tsp salt, and a generous grinding of pepper. Using your hands, knead the ingredients until this filling is well incorporated and moist. If it feels too dry, add a splash of water and continue kneading.", + "Spoon 2 to 3 Tbsp of filling toward the base of each cabbage leaf, fold in the sides of the leaves, covering the filling, and tightly roll to enclose. Repeat with the remaining filling to form about sixteen rolls.", + "Preheat the oven to 350°F / 180°C.", + "Brush a deep baking dish with vegetable oil, line the bottom with a layer of the remaining cabbage leaves, and then arrange the cabbage rolls, seam-side down, tightly next to each other. Brush the tops with vegetable oil, pour in the vegetable stock, and cover with aluminum foil.", + "Bake the cabbage rolls for about 40 minutes, then uncover, turn the oven temperature to 400°F / 200°C and continue to bake until nicely browned, about 20 minutes more.", + { + "type": "entries", + "name": "To Make the Dill Sauce:", + "entries": [ + "Meanwhile, in a small saucepan over medium heat, melt the butter. Add the flour and cook, stirring vigorously with a whisk, for 1 minute. Gradually add the milk, while stirring continuously, then turn the heat to low and let simmer, stirring frequently, until thickened, for 5 minutes. Stir in the dill and lemon juice, season with salt and pepper, and cook for 2 minutes more, then turn off the heat. The sauce should have the consistency of liquid honey; if it's too runny, continue to cook until it thickens to the desired consistency." + ] + }, + "Remove the cabbage rolls from the oven and let rest for 10 minutes, then transfer to a serving plate.", + "Ladle a generous portion of dill sauce on top of the cabbage rolls and serve immediately." + ], + "fluff": { + "_recipeFluff": { + "name": "Tretogor Cabbage Rolls", + "source": "TWOC" + } + } + }, + { + "name": "Wedding Sweet Buns", + "source": "TWOC", + "page": 104, + "type": "Oxenfurt", + "diet": "C", + "allergenGroups": [], + "makes": "8 buns", + "ingredients": [ + { + "type": "entries", + "name": "Honey Yeast Starter", + "entries": [ + { + "type": "ingredient", + "entry": "{=amount1/v} tsp instant yeast, or {=amount2/v}g fresh yeast, crumbled", + "amount1": 2.5, + "amount2": 25 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp whole milk, at room temperature", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp floral honey", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp all-purpose flour", + "amount1": 2 + } + ] + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml whole milk, at room temperature", + "amount1": 0.8, + "amount2": 200 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp floral honey", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp granulated sugar", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp / {=amount2/v}g melted unsalted butter, lukewarm", + "amount1": 7, + "amount2": 100 + }, + { + "type": "ingredient", + "entry": "{=amount1/c} eggs", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}g all-purpose flour, with more for sprinkling", + "amount1": 3.25, + "amount2": 450 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g medium rye flour", + "amount1": 0.5, + "amount2": 60 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp kosher salt", + "amount1": 0.5 + }, + { + "type": "entries", + "name": "Cheese Filling", + "entries": [ + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g raisins", + "amount1": 0.5, + "amount2": 60 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml mead or apple juice", + "amount1": 0.25, + "amount2": 60 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g {@recipe Eskel's Tvorog|TWOC} or light cream cheese", + "amount1": 14, + "amount2": 400 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g granulated sugar", + "amount1": 0.5, + "amount2": 100 + }, + { + "type": "ingredient", + "entry": "{=amount1/c} egg yolks", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp potato starch", + "amount1": 2 + } + ] + }, + { + "type": "ingredient", + "entry": "{=amount1/c} egg, whisked", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp chopped nuts (such as walnuts; optional)", + "amount1": 2 + } + ], + "instructions": [ + { + "type": "entries", + "name": "To Make the Starter:", + "entries": [ + "In a large bowl, combine the yeast, milk, and honey and stir until the yeast is dissolved. Then add the all-purpose flour and stir until smooth. Cover the bowl with a kitchen towel and set aside in a warm place until the starter has doubled in volume, 15 to 20 minutes." + ] + }, + "In the bowl with the starter, add milk, honey, sugar, butter, and eggs and, using a fork, stir to incorporate. Add both flours and the salt and stir just until this dough is combined.", + "Lightly flour a work surface.", + "Transfer the dough to the prepared surface and, using your hands, knead the dough until it's smooth and elastic, about 3 minutes. If the dough is too sticky, sprinkle both the dough and the work surface with more all-purpose flour and continue kneading. Form the dough into a ball, sprinkle with more all-purpose flour, cover with the kitchen towel, and let rise at room temperature, until it has doubled in size, 1½ to 2 hours.", + { + "type": "entries", + "name": "To Make the Filling:", + "entries": [ + "In a small bowl, combine the raisins and mead and set aside to soak." + ] + }, + "In a medium bowl, using a fork, mash the tvorog.", + "In a small bowl, using a whisk, cream together the sugar and egg yolks, then add to the bowl with the tvorog, add the potato starch, and whisk until combined. Strain the raisins and stir into the filling.", + "Line a baking sheet with parchment paper.", + "Divide the dough into two portions and, using a rolling pin, roll each piece into a 16 by 14-inch / 40 by 35cm rectangle, about ⅕ inch / 0.5cm thick, then cut into five 3 by 14-inch / 8 by 35cm strips. Spread the center of each strip with the filling, leaving a border of about ¾ inch / 2cm from each side. Bring the long edges together and seal them by dabbing with a little water and pinching the edges together. Repeat on the short edges. Twist each log into a spiral, folding and pressing the end of the strip to the bottom so the shape holds. Place the buns on the prepared baking sheet, cover with a kitchen towel, and let sit until almost doubled in size, about 40 minutes.", + "Preheat the oven to 350°F / 180°C.", + "Brush the top of the pastries with the egg and sprinkle with the nuts (if using).", + "Bake the pastries until nicely browned on top, about 45 minutes. Check after 25 minutes; if browning too quickly, tent with aluminum foil. Remove the pastries from the oven, transfer to a wire rack, and let cool for about 40 minutes before serving." + ], + "fluff": { + "_recipeFluff": { + "name": "Wedding Sweet Buns", + "source": "TWOC" + } + } + }, { "name": "White Orchard Inn Groats with Bacon", "source": "TWOC",