From a2bb662b32a47fb9aeb7c935579775ceab6c7da5 Mon Sep 17 00:00:00 2001 From: Oliver Warlow <52298102+revilowaldow@users.noreply.github.com> Date: Mon, 18 Dec 2023 20:49:09 +0000 Subject: [PATCH] Novigrad Recipes --- ...llancz; The Witcher Official Cookbook.json | 1329 +++++++++++++++-- 1 file changed, 1202 insertions(+), 127 deletions(-) diff --git a/recipe/Gollancz; The Witcher Official Cookbook.json b/recipe/Gollancz; The Witcher Official Cookbook.json index 30106532c5..ce99c00f7d 100644 --- a/recipe/Gollancz; The Witcher Official Cookbook.json +++ b/recipe/Gollancz; The Witcher Official Cookbook.json @@ -3879,6 +3879,149 @@ } } }, + { + "name": "Doughnuts with Plum Jam and Bacon Sprinkles", + "source": "TWOC", + "page": 133, + "type": "Novigrad", + "diet": "X", + "allergenGroups": [], + "makes": "about 15 doughnuts", + "ingredients": [ + { + "type": "entries", + "name": "Buttermilk 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} tsp granulated sugar", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp buttermilk, at room temperature", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp all-purpose flour", + "amount1": 3 + } + ] + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp vegetable oil", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml buttermilk, at room temperature", + "amount1": 0.5, + "amount2": 120 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}g all-purpose flour, with more for sprinkling", + "amount1": 2.5, + "amount2": 350 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp granulated sugar", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/c} egg yolks", + "amount1": 4 + }, + "Kosher salt", + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp plain vodka", + "amount1": 1 + }, + { + "type": "entries", + "name": "Icing", + "entries": [ + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}g confectioners' sugar", + "amount1": 2.25, + "amount2": 220 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml water, or as needed", + "amount1": 0.25, + "amount2": 60 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} or {=amount2/v} drops lemon juice", + "amount1": 2, + "amount2": 3 + } + ] + }, + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g slab bacon, thinly sliced", + "amount1": 3.5, + "amount2": 100 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} qt / {=amount2/v}L melted pork lard or vegetable oil (see Note)", + "amount1": 1, + "amount2": 1 + }, + "Plum jam for filling" + ], + "instructions": [ + { + "type": "entries", + "name": "To Make the Starter:", + "entries": [ + "In a medium bowl, combine the yeast, granulated sugar, and buttermilk and stir until the yeast is fully dissolved. Add the flour and mix with a fork until well combined. Cover the bowl with a kitchen towel and let the starter sit until doubled in size, 15 to 20 minutes." + ] + }, + "Lightly flour a work surface.", + "Add the vegetable oil, buttermilk, flour, granulated sugar, egg yolks, and a pinch of salt to the bowl with the starter. Using a fork, stir together, then add the vodka and stir again to form a sticky dough. Transfer to the prepared work surface and knead for about 5 minutes. Sprinkle the dough with a little flour while kneading so it becomes smoother and less sticky at the end of the kneading process. Form the dough into a ball, cover with a kitchen towel, and let rise on the work surface until doubled in size, about 1½ hours.", + "Line a baking sheet with parchment paper and then oil the parchment.", + "After the dough has doubled in size, punch it down and knead it a few times. Using a rolling pin, roll the dough into a rectangle or circle about ½ inch / 1.5cm thick. Using a 2½-inch / 6cm cookie cutter, cut out ten circles and transfer to the prepared baking sheet, spacing the circles 2 inches / 5cm apart. Re-roll the scraps and cut out another five circles. Cover the circles with a kitchen towel and let rise until almost doubled in size, about 20 minutes.", + { + "type": "entries", + "name": "To Make the Icing:", + "entries": [ + "In a small bowl, whisk together the confectioners' sugar, water, and lemon juice until smooth and thick like sour cream. Set aside." + ] + }, + "Line a plate with a double layer of paper towels.", + "In a medium nonstick skillet over medium heat, combine the bacon and a splash of cold water and cook, stirring occasionally, until the water evaporates, 2 to 3 minutes. Fry until the fat melts and the bacon is heavily browned on one side, about 4 minutes, then flip the strips and fry until the second side is browned, about 2 minutes more. Place the bacon on the prepared plate to drain, let cool for 2 minutes, and then coarsely chop into sprinkles. Transfer to a bowl and set aside.", + "Re-line the plate with a double layer of paper towels.", + "In a deep heavy saucepan, add enough lard to reach halfway up the sides and then set over medium heat for a few minutes. Check the temperature by submerging a pea-size ball of the dough in the lard; if it bubbles immediately and the dough becomes brown in 1 minute, then the oil is ready. If using an instant-read thermometer, the temperature should read 350°F / 180°C.", + "Place two dough circles in the oil, cover for 30 seconds, uncover, and continue to fry until nicely browned, 1 to 2 minutes on one side. Flip and fry on the other side; look for a pale, thin stripe to appear in the middle of each doughnut as an indicator that it is perfectly fried. Using a slotted spoon, transfer the fried doughnuts to the prepared plate to drain, 1 to 2 minutes, then dip each doughnut halfway in the bowl with the icing and place icing-side up on a wire rack. Scatter the bacon sprinkles on top of the icing.", + "Using a pastry bag with a tip, or a large syringe with a thick tip, squeeze 1 to 2 tsp of jam inside each doughnut. Let the doughnuts cool completely before serving." + ], + "noteCook": [ + "A 50/50 mixture of lard and vegetable oil gives the doughnuts a milder, lighter flavor." + ], + "fluff": { + "_recipeFluff": { + "name": "Doughnuts with Plum Jam and Bacon Sprinkles", + "source": "TWOC" + } + } + }, { "name": "Festive Sausage Stew", "source": "TWOC", @@ -4322,174 +4465,504 @@ } }, { - "name": "Herbal Pepper", + "name": "Harborside Zander in Thyme", "source": "TWOC", - "page": 33, - "type": "White Orchard", - "diet": "V", + "page": 122, + "type": "Novigrad", + "diet": "X", "allergenGroups": [], - "makes": "1 Tbsp", + "serves": { + "exact": 4 + }, "ingredients": [ { "type": "ingredient", - "entry": "{=amount1/v} tsp coriander seeds", - "amount1": 1 + "entry": "{=amount1/v} 3½-oz / 100g skin-on zander, trout, or cod fillets", + "amount1": 4 }, { "type": "ingredient", - "entry": "{=amount1/v} tsp yellow mustard seeds", - "amount1": 1 + "entry": "{=amount1/v} cup / {=amount2/v}ml whole milk", + "amount1": 1, + "amount2": 240 }, { "type": "ingredient", - "entry": "{=amount1/v} tsp dried marjoram", - "amount1": 0.5 + "entry": "{=amount1/v} leeks (white and green parts), trimmed and halved", + "amount1": 2 }, { "type": "ingredient", - "entry": "{=amount1/v} tsp caraway seeds", - "amount1": 0.5 - } - ], - "instructions": [ - "In a mortar, add the coriander, mustard, marjoram, and caraway and crush with a pestle until the spices are powdered and well-combined." - ], - "fluff": { - "_recipeFluff": { - "name": "Herbal Pepper", - "source": "TWOC" - } - } - }, - { - "name": "Inn at the Crossroads' Apple and Roasted Grain Ale", - "source": "TWOC", - "page": 58, - "type": "Velen", - "diet": "X", - "allergenGroups": [], - "serves": { - "exact": 2 - }, - "ingredients": [ + "entry": "{=amount1/v} Tbsp unsalted butter", + "amount1": 3 + }, { "type": "ingredient", - "entry": "{=amount1/v} cup / {=amount2/v}ml hot water", - "amount1": 0.25, - "amount2": 60 + "entry": "{=amount1/v} cup / {=amount2/v}ml dry white wine", + "amount1": 0.5, + "amount2": 120 }, { "type": "ingredient", - "entry": "{=amount1/v} tsp instant roasted barley coffee or instant chicory coffee", - "amount1": 2 + "entry": "{=amount1/v} Tbsp / {=amount2/v}ml heavy cream", + "amount1": 7, + "amount2": 100 }, { "type": "ingredient", - "entry": "{=amount1/v} cup / {=amount2/v}ml pale lager, cold", - "amount1": 1, - "amount2": 240 + "entry": "{=amount1/v} sprigs thyme, plus thyme leaves for garnishing", + "amount1": 2 }, + "Kosher salt and freshly ground black pepper", { "type": "ingredient", - "entry": "{=amount1/v} cup / {=amount2/v}ml pasteurized apple juice, cold", - "amount1": 1, - "amount2": 240 + "entry": "{=amount1/v} tsp dried thyme", + "amount1": 0.5 } ], "instructions": [ - "In a small saucepan over high heat, bring the water to a boil. Remove from the heat and stir in the instant grain coffee, then set aside to cool for 5 minutes.", - "Add the lager and apple juice to the saucepan with the grain coffee and stir to combine.", - "Pour the ale into two mugs and serve immediately." - ], - "noteCook": [ - "If you can't find instant roasted barley coffee or instant chicory coffee, you can use regular decaffeinated instant coffee." + "Arrange the fish fillets in a shallow baking dish, pour in the milk, cover, and refrigerate for 1 hour, turning once. While the fillets are in the fridge, rinse the leeks thoroughly, then drain and thinly slice.", + "Drain the fillets, discard the milk, and gently pat the fish dry on each side with paper towels. Set aside, uncovered.", + "In a medium saucepan over medium heat, melt 2 Tbsp of the butter. Add the leeks and cook, stirring occasionally, until soft, about 5 minutes. Add the wine and cook until the liquid evaporates, about 5 minutes. Add the cream and thyme sprigs and season with salt and pepper, then turn the heat to low and let simmer, stirring frequently, until this sauce thickens, about 5 minutes. Turn off the heat, remove the thyme sprigs, cover, and set aside.", + "Sprinkle the fish fillets on both sides with salt and pepper and the dried thyme.", + "In a large nonstick skillet over medium heat, melt the remaining 1 Tbsp butter. Add the fillets, skin-side down, and cook for 2 minutes. Then gently flip the fillets and continue to cook for about 3 minutes more, until the flesh is well set and lightly browned on the surface.", + "Spoon a generous portion of the sauce onto serving plates, then top with the fillets, and garnish with chopped thyme leaves. Serve immediately." ], "fluff": { "_recipeFluff": { - "name": "Inn at the Crossroads' Apple and Roasted Grain Ale", + "name": "Harborside Zander in Thyme", "source": "TWOC" } } }, { - "name": "Ladies of the Wood Gingerbread Cookies", + "name": "Hattori's Mariborian Baked Mushroom Dumplings", "source": "TWOC", - "page": 77, - "type": "Velen", + "page": 128, + "type": "Novigrad", "diet": "C", "allergenGroups": [], - "makes": "about 24 cookies", + "makes": "about 15 dumplings", "ingredients": [ - { - "type": "ingredient", - "entry": "{=amount1/v} Tbsp lard (see Note) or unsalted butter", - "amount1": 3 - }, - { - "type": "ingredient", - "entry": "{=amount1/v} Tbsp granulated sugar", - "amount1": 3 - }, - { - "type": "ingredient", - "entry": "{=amount1/v} Tbsp floral honey", - "amount1": 3 - }, - { - "type": "ingredient", - "entry": "{=amount1/v} Tbsp milk", - "amount1": 2 - }, - { - "type": "ingredient", - "entry": "{=amount1/c} egg", - "amount1": 1 - }, - { - "type": "ingredient", - "entry": "{=amount1/v} cups / {=amount2/v}g whole-wheat flour, with more for sprinkling", - "amount1": 1.33, - "amount2": 160 - }, - { - "type": "ingredient", - "entry": "{=amount1/v} tsp {@recipe Zerrikanian Spice Blend|TWOC} or store-bought sugarless gingerbread spice", - "amount1": 2 - }, - { - "type": "ingredient", - "entry": "{=amount1/v} tsp baking soda", - "amount1": 0.5 - }, - { - "type": "ingredient", - "entry": "{=amount1/v} pinch kosher salt", - "amount1": 1 - }, { "type": "entries", - "name": "Icing", + "name": "Baked Dumpling Dough", "entries": [ { "type": "ingredient", - "entry": "{=amount1/v} cup plus 1 Tbsp / {=amount2/v}g confectioners' sugar, or as needed", - "amount1": 0.75, - "amount2": 100 + "entry": "{=amount1/v} cup / {=amount2/v}g all-purpose flour, with more for sprinkling", + "amount1": 1, + "amount2": 140 }, { "type": "ingredient", - "entry": "{=amount1/v} Tbsp water, or as needed", - "amount1": 2 + "entry": "{=amount1/v} cup / {=amount2/v}g whole-wheat flour", + "amount1": 0.5, + "amount2": 60 }, { "type": "ingredient", - "entry": "{=amount1/v} or {=amount2/v} drops lemon juice, or as needed", - "amount1": 2, - "amount2": 3 + "entry": "{=amount1/v} Tbsp / {=amount2/v}g unsalted butter, cold and cut up", + "amount1": 7, + "amount2": 100 }, { "type": "ingredient", - "entry": "{=amount1/v} drops raspberry or cherry syrup, or as needed (optional)", + "entry": "{=amount1/v} cup / {=amount2/v}ml sour cream", + "amount1": 0.33, + "amount2": 80 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp kosher salt", + "amount1": 0.5 + } + ] + }, + { + "type": "entries", + "name": "Filling", + "entries": [ + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g dried mushroom slices (such as bay bolete or porcini)", + "amount1": 1.5, + "amount2": 40 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp vegetable oil", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} medium yellow onion, diced", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp unsalted butter", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp chopped fresh flat-leaf parsley", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp dried bread crumbs, or as needed", + "amount1": 1.5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp dried wild garlic (optional)", + "amount1": 0.5 + }, + "Kosher salt and freshly ground black pepper" + ] + }, + { + "type": "ingredient", + "entry": "{=amount1/c} egg, beaten", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp nigella seeds", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp dried wild garlic or dried chives", + "amount1": 0.5 + }, + "Sour cream for serving (optional)" + ], + "instructions": [ + { + "type": "entries", + "name": "To Make the Dough:", + "entries": [ + "In a medium bowl, using your fingers, rub together both flours and the butter until the mixture is the consistency of bread crumbs. Add the sour cream and salt and knead just until combined. If the dough is too sticky, sprinkle with a little all-purpose flour. Form the dough into a ball, cover the bowl with a kitchen towel, and refrigerate for 45 minutes." + ] + }, + { + "type": "entries", + "name": "To Make the Filling:", + "entries": [ + "Rinse the mushroom slices under cold water, transfer to a small bowl, cover with lukewarm water, and let soak for 1 hour. Add the mushrooms and their soaking liquid to a small saucepan and simmer until tender, about 30 minutes. Then strain the mushrooms and coarsely chop, reserving the cooking water." + ] + }, + "In a medium nonstick skillet over medium heat, warm the vegetable oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the mushrooms and butter and continue to cook, stirring, until the onion and mushrooms are tender, about 3 minutes more. Add a few tablespoons of the reserved soaking water and let simmer until the water evaporates, about 4 minutes. Turn off the heat, add the parsley, bread crumbs, and wild garlic (if using) and stir thoroughly to combine. The filling should be moist and firm; add more bread crumbs if it is too runny. Season generously with salt and pepper.", + "Preheat the oven to 350°F / 180°C. Line a baking sheet with parchment paper. Sprinkle a work surface with all-purpose flour.", + "Remove the dough from the fridge and let sit at room temperature for about 5 minutes to take the chill off. Divide the dough in half and, using a rolling pin, roll out one portion 1/16 inch / 2mm thick. Using a 3-inch / 7cm round cookie cutter, cut out six circles. Roll out the scraps with the remaining dough and repeat to cut out another seven circles. Place a heaping 1 tsp of the filling in the center of each circle, then fold the dough to make a half-moon and carefully pinch the edges together to seal. Press a fork into the edges of the dough to create a decorative frill and make sure the dumplings are fully sealed.", + "Place the dumplings on the prepared baking sheet, leaving a little space between each one. Brush the tops with a little of the beaten egg and sprinkle with the nigella seeds and wild garlic.", + "Bake the dumplings until the tops are golden brown, 20 to 25 minutes. These are best eaten while hot but may also be eaten at room temperature. Serve with sour cream if desired." + ], + "fluff": { + "_recipeFluff": { + "name": "Hattori's Mariborian Baked Mushroom Dumplings", + "source": "TWOC" + } + } + }, + { + "name": "Hattori's Redanian Red Lentil Dumplings", + "source": "TWOC", + "page": 124, + "type": "Novigrad", + "diet": "C", + "allergenGroups": [], + "makes": "about 20 dumplings", + "ingredients": [ + { + "type": "entries", + "name": "Boiled Dumpling Dough", + "entries": [ + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml hot water", + "amount1": 0.5, + "amount2": 120 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g all-purpose flour, with more for sprinkling", + "amount1": 1, + "amount2": 140 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp vegetable oil", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp kosher salt", + "amount1": 0.5 + } + ] + }, + { + "type": "entries", + "name": "Filling", + "entries": [ + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml water", + "amount1": 1, + "amount2": 240 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g split red lentils, rinsed", + "amount1": 0.5, + "amount2": 90 + }, + "Kosher salt", + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp vegetable oil", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} small onion, diced", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp {@recipe Ofieri Spice Blend|TWOC} (optional)", + "amount1": 0.5 + }, + "Freshly ground black pepper" + ] + }, + "Kosher salt", + { + "type": "entries", + "name": "Topping", + "entries": [ + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp unsalted butter", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} garlic clove, minced", + "amount1": 1 + }, + "Kosher salt", + "Several sprigs flat-leaf parsley, chopped" + ] + } + ], + "instructions": [ + { + "type": "entries", + "name": "To Make the Dough:", + "entries": [ + "In a small saucepan over medium-high heat, bring the water to a boil. Then turn off the heat and set aside to cool for 5 minutes.", + "In a medium bowl, combine the flour, vegetable oil, salt, and hot water. Using a fork, stir to roughly combine, let cool for about 1 minute (until you can easily touch it with bare hands), and then knead in the bowl until uniform and smooth. If the dough is too sticky, sprinkle it with a little flour. Once the dough is well combined, form it into a ball, cover with an upside-down metal bowl, and set aside for 30 minutes." + ] + }, + { + "type": "entries", + "name": "To Make the Filling:", + "entries": [ + "In a medium saucepan over high heat, bring the water to a boil. Add the lentils, turn the heat to low, partially cover, and let simmer, stirring occasionally, until all the water has evaporated, about 15 minutes. The lentils should be completely soft but not runny, with a thick and mushy texture. Uncover, turn off the heat, and stir in ½ tsp salt.", + "In a medium nonstick skillet over medium-high heat, warm the vegetable oil. Add the onion and cook, stirring frequently, until lightly browned, about 5 minutes. Turn off the heat and transfer the onion into the saucepan with the lentils. Using a fork or a potato masher, mash well and then set aside to cool. Add the spice blend (if using) and a generous grinding of pepper and stir to combine. The filling should be well seasoned, but if needed, add more salt." + ] + }, + "Sprinkle a work surface with flour. Divide the dough in half and, using a rolling pin, roll out one portion 1/16 inch / 2mm thick. Using a 3-inch / 7cm round cookie cutter, cut out ten circles. Roll out the scraps with the remaining dough and repeat to cut out another ten circles. Place a heaping 1 tsp of the filling in the center of each circle, then fold the dough to make a half-moon and pinch the edges together to seal. To add a decorative frill to the edges, use your thumb and forefinger to seal. Cover the dumplings with a kitchen towel so they don't dry out.", + "Set a large saucepan of water over high heat and bring to a boil. Add 2 tsp salt and stir, then turn the heat to medium and add half of the dumplings. After 1 minute, stir gently with a wooden spoon and let simmer until they float to the surface, about 5 minutes. Continue to simmer, until the dumplings are soft, about 3 minutes. Using a slotted spoon, transfer to a platter and continue cooking the remaining dumplings.", + { + "type": "entries", + "name": "To Make the Topping:", + "entries": [ + "While the dumplings are cooking, in a small saucepan over low heat, melt the butter. Add the garlic and a pinch of salt, turn the heat to low, and cook, stirring frequently, until lightly browned, about 1 minute. Turn off the heat, add the parsley, and stir to combine. Set aside." + ] + }, + "Once all the dumplings have been cooked, pour the topping over them, and serve immediately." + ], + "fluff": { + "_recipeFluff": { + "name": "Hattori's Redanian Red Lentil Dumplings", + "source": "TWOC" + } + } + }, + { + "name": "Herbal Pepper", + "source": "TWOC", + "page": 33, + "type": "White Orchard", + "diet": "V", + "allergenGroups": [], + "makes": "1 Tbsp", + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} tsp coriander seeds", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp yellow mustard seeds", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp dried marjoram", + "amount1": 0.5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp caraway seeds", + "amount1": 0.5 + } + ], + "instructions": [ + "In a mortar, add the coriander, mustard, marjoram, and caraway and crush with a pestle until the spices are powdered and well-combined." + ], + "fluff": { + "_recipeFluff": { + "name": "Herbal Pepper", + "source": "TWOC" + } + } + }, + { + "name": "Inn at the Crossroads' Apple and Roasted Grain Ale", + "source": "TWOC", + "page": 58, + "type": "Velen", + "diet": "X", + "allergenGroups": [], + "serves": { + "exact": 2 + }, + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml hot water", + "amount1": 0.25, + "amount2": 60 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp instant roasted barley coffee or instant chicory coffee", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml pale lager, cold", + "amount1": 1, + "amount2": 240 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml pasteurized apple juice, cold", + "amount1": 1, + "amount2": 240 + } + ], + "instructions": [ + "In a small saucepan over high heat, bring the water to a boil. Remove from the heat and stir in the instant grain coffee, then set aside to cool for 5 minutes.", + "Add the lager and apple juice to the saucepan with the grain coffee and stir to combine.", + "Pour the ale into two mugs and serve immediately." + ], + "noteCook": [ + "If you can't find instant roasted barley coffee or instant chicory coffee, you can use regular decaffeinated instant coffee." + ], + "fluff": { + "_recipeFluff": { + "name": "Inn at the Crossroads' Apple and Roasted Grain Ale", + "source": "TWOC" + } + } + }, + { + "name": "Ladies of the Wood Gingerbread Cookies", + "source": "TWOC", + "page": 77, + "type": "Velen", + "diet": "C", + "allergenGroups": [], + "makes": "about 24 cookies", + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp lard (see Note) or unsalted butter", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp granulated sugar", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp floral honey", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp milk", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/c} egg", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}g whole-wheat flour, with more for sprinkling", + "amount1": 1.33, + "amount2": 160 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp {@recipe Zerrikanian Spice Blend|TWOC} or store-bought sugarless gingerbread spice", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp baking soda", + "amount1": 0.5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} pinch kosher salt", + "amount1": 1 + }, + { + "type": "entries", + "name": "Icing", + "entries": [ + { + "type": "ingredient", + "entry": "{=amount1/v} cup plus 1 Tbsp / {=amount2/v}g confectioners' sugar, or as needed", + "amount1": 0.75, + "amount2": 100 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp water, or as needed", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} or {=amount2/v} drops lemon juice, or as needed", + "amount1": 2, + "amount2": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} drops raspberry or cherry syrup, or as needed (optional)", "amount1": 2 } ] @@ -5058,6 +5531,236 @@ } } }, + { + "name": "Nilfgaardian Lemon", + "source": "TWOC", + "page": 136, + "type": "Novigrad", + "diet": "V", + "allergenGroups": [], + "makes": "about 3¼ cups / 750ml", + "ingredients": [ + { + "type": "entries", + "name": "Extract", + "entries": [ + { + "type": "ingredient", + "entry": "{=amount1/v} medium lemons", + "amount1": 5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}ml plain vodka (80 proof)", + "amount1": 2, + "amount2": 480 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} black peppercorns", + "amount1": 8 + } + ] + }, + { + "type": "entries", + "name": "Syrup", + "entries": [ + { + "type": "ingredient", + "entry": "Juice from {=amount1/v} lemons (see above)", + "amount1": 5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g granulated sugar", + "amount1": 0.5, + "amount2": 100 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g floral honey", + "amount1": 0.25, + "amount2": 60 + } + ] + } + ], + "instructions": [ + { + "type": "entries", + "name": "To Make the Extract:", + "entries": [ + "In a medium bowl, cover the lemons with lukewarm water. Set aside for 15 minutes, and then discard the water. Using a brush, rub the lemons thoroughly under warm running water. Pat dry with a kitchen towel. Using a vegetable peeler, remove the lemon zest (the yellow outer layer, not the spongy white pith underneath). Cover the lemons with a kitchen towel to keep them from drying out and set aside.", + "In a sterile 1-qt / 1L jar with a lid, pour in the vodka and add the lemon zest and peppercorns, cover, and shake to combine. Set aside at room temperature for 12 hours." + ] + }, + { + "type": "entries", + "name": "To Make the Syrup:", + "entries": [ + "Roll the zested lemons on a tabletop with your palm, then cut in half and squeeze ¾ cup plus 2 Tbsp / 220ml juice through a fine-mesh sieve into a liquid measuring cup.", + "In a small saucepan over low heat, combine the lemon juice and sugar and cook, stirring until the sugar fully dissolves, about 2 minutes. Turn off the heat and let the mixture cool to lukewarm, then stir in the honey. Let cool completely." + ] + }, + "Using the sieve, strain the alcohol extract, discarding the zest and peppercorns. Pour the syrup into the alcohol jar, then add the strained extract and, using a perfectly clean spoon, stir to combine. Cover and store at room temperature in a dark place for 3 days.", + "When ready to serve, strain the liquid through a coffee filter, discarding any remaining residue.", + "Store in an airtight container in the refrigerator for up to 4 weeks." + ], + "fluff": { + "_recipeFluff": { + "name": "Nilfgaardian Lemon", + "source": "TWOC" + } + } + }, + { + "name": "Ofieri Spice Blend", + "source": "TWOC", + "page": 118, + "type": "Novigrad", + "diet": "V", + "allergenGroups": [], + "makes": "8½ teaspoons", + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} tsp ground turmeric", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp ground cumin", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp ground cinnamon", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp ground coriander", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp ground ginger", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp chili powder or red pepper flakes", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp ground cloves", + "amount1": 0.5 + } + ], + "instructions": [ + "In a small bowl, add the turmeric, cumin, cinnamon, coriander, ginger, pepper, and cloves, and stir until well combined.", + "Transfer to an airtight container and store in a cool, dry place for up to 1 month." + ], + "fluff": { + "_recipeFluff": { + "name": "Ofieri Spice Blend", + "source": "TWOC" + } + } + }, + { + "name": "Ofieri Spiced Chicken and Pumpkin Stew", + "source": "TWOC", + "page": 117, + "type": "Novigrad", + "diet": "X", + "allergenGroups": [], + "serves": { + "exact": 4 + }, + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp / {=amount2/v}ml vegetable oil", + "amount1": 5, + "amount2": 75 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} medium red onion, diced", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} lb / {=amount2/v}g pumpkin, peeled, seeded, cut into ¾-inch / 2cm cubes", + "amount1": 1.25, + "amount2": 570 + }, + "Kosher salt", + { + "type": "ingredient", + "entry": "{=amount1/v} garlic cloves, minced", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp {@recipe Ofieri Spice Blend|TWOC}, or as needed", + "amount1": 4 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g kale leaves, fresh or frozen, stems and midribs removed", + "amount1": 2, + "amount2": 60 + }, + { + "type": "ingredient", + "entry": "{=amount1/v}-oz / {=amount2/v}ml can unsweetened coconut milk", + "amount1": 13.5, + "amount2": 400 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g boneless, skinless chicken breasts, cut into ¾-inch / 2cm cubes", + "amount1": 10, + "amount2": 300 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp lemon juice, or as needed", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp floral honey, or as needed", + "amount1": 1.5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp toasted pumpkin seeds, chopped (see Note)", + "amount1": 2 + } + ], + "instructions": [ + "Bring a kettle of water to a boil.", + "In a large nonstick skillet over medium heat, warm 3 Tbsp of the vegetable oil. Add the onion and cook, stirring frequently, for 3 minutes. Add the pumpkin cubes, sprinkle with 2 pinches of salt, and cook until lightly brown, about 5 minutes. Stir in the garlic and half of the spice blend and stir-fry for 1 minute. Transfer the contents of the skillet to a medium saucepan. Set the skillet aside without cleaning it.", + "Put the kale leaves in a colander, rinse with the boiling water, coarsely chop, and then transfer to the saucepan. Set over low heat, add the coconut milk and 1 tsp salt, cover, and bring to a simmer. Cook until the pumpkin is just tender, 30 to 40 minutes.", + "Sprinkle the chicken with the remaining spice blend and 2 pinches of salt. Set the reserved skillet over medium heat and warm the remaining 2 Tbsp vegetable oil. Add the chicken and cook for 1 minute on each side. Add 3 Tbsp of cooking liquid from the saucepan, stir, and deglaze, scraping up the browned bits with a wooden spoon. Add the chicken and pan juices to the saucepan and let simmer, uncovered, until the chicken is cooked through, 5 minutes more.", + "Just before serving, stir in the lemon juice and honey. If necessary to balance the flavor, add more lemon juice, honey, spice blend, and salt.", + "Serve the stew hot, garnished with the toasted pumpkin seeds." + ], + "noteCook": [ + "To toast pumpkin seeds, put them in a small, dry nonstick skillet over medium heat, shaking the pan a few times, until lightly browned. Watch carefully as they can pop out of the pan and can also burn easily. Remove from the heat and let cool." + ], + "fluff": { + "_recipeFluff": { + "name": "Ofieri Spiced Chicken and Pumpkin Stew", + "source": "TWOC" + } + } + }, { "name": "Orchardman's Refreshing Nectar", "source": "TWOC", @@ -5187,29 +5890,142 @@ "amount1": 4, "amount2": 960 }, - "Freshly ground black pepper", + "Freshly ground black pepper", + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g salmon or cod fillet, skinless", + "amount1": 12, + "amount2": 350 + }, + { + "type": "ingredient", + "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": "Roasted Chicken Drumsticks", + "source": "TWOC", + "page": 120, + "type": "Novigrad", + "diet": "X", + "allergenGroups": [], + "serves": { + "exact": 4 + }, + "ingredients": [ + { + "type": "entries", + "name": "Herbed Buttermilk Marinade", + "entries": [ + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml buttermilk", + "amount1": 1, + "amount2": 240 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} garlic cloves, minced", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp kosher salt", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp dried tarragon", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp dried rosemary", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp dried thyme", + "amount1": 1 + } + ] + }, { "type": "ingredient", - "entry": "{=amount1/v} oz / {=amount2/v}g salmon or cod fillet, skinless", - "amount1": 12, - "amount2": 350 + "entry": "{=amount1/v} lb / {=amount2/v}kg chicken drumsticks", + "amount1": 2.25, + "amount2": 1 }, + "Vegetable oil for brushing", { "type": "ingredient", - "entry": "{=amount1/v} cup / {=amount2/v}g chopped fresh dill, with more for garnishing", - "amount1": 0.25, - "amount2": 15 + "entry": "{=amount1/v} tsp dried tarragon", + "amount1": 1 }, - "Fresh bread for serving" + { + "type": "entries", + "name": "Dipping Sauce", + "entries": [ + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp mayonnaise", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp floral honey", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp spicy mustard", + "amount1": 1.5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp mixed peppercorns, coarsely ground", + "amount1": 0.5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} pinches kosher salt", + "amount1": 2 + } + ] + } ], "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." + "In a large bowl, combine the buttermilk, garlic, salt, tarragon, rosemary, and thyme. Add the drumsticks to the marinade and coat thoroughly. Cover and refrigerate for 12 to 24 hours, tossing twice.", + "About 40 minutes before baking, remove the drumsticks from the fridge and let sit at room temperature to take the chill off. Preheat the oven to 400°F / 200°C. Brush a 13 by 9-inch / 33 by 23cm baking dish with vegetable oil.", + "Discard the marinade and place the drumsticks in the prepared dish, arranging them skin-side up about 1 inch / 3cm apart. Brush each drumstick with a little vegetable oil and sprinkle with the tarragon.", + "Bake the drumsticks, uncovered, for 15 minutes, cover with aluminum foil or a lid, and then turn the oven temperature to 325°F / 165°C. Continue baking until the drumsticks are completely tender, about 50 minutes; baste with the cooking juices two or three times. Then remove the foil, turn the oven temperature to 425°F / 220°C, and continue to bake until the skin is nicely browned, about 15 minutes.", + { + "type": "entries", + "name": "To Make the Dipping Sauce:", + "entries": [ + "While the drumsticks are baking, in a small bowl, combine the mayonnaise, honey, mustard, peppercorns, and salt. Stir to incorporate, and then cover and place in the fridge until ready to serve." + ] + }, + "Remove the drumsticks from the oven and let rest for 5 minutes, and then transfer to a serving plate. Serve with the dipping sauce on the side." ], "fluff": { "_recipeFluff": { - "name": "Redanian Fish Soup", + "name": "Roasted Chicken Drumsticks", "source": "TWOC" } } @@ -5312,7 +6128,7 @@ "source": "TWOC", "page": 61, "type": "Velen", - "diet": "", + "diet": "X", "allergenGroups": [], "serves": { "exact": 4 @@ -5523,6 +6339,265 @@ } } }, + { + "name": "The Chameleon's Chilled Beetroot Soup", + "source": "TWOC", + "page": 130, + "type": "Novigrad", + "diet": "C", + "allergenGroups": [], + "serves": { + "exact": 4 + }, + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g young beets, with leafy tops (see Note)", + "amount1": 12, + "amount2": 350 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp vegetable oil", + "amount1": 1 + }, + "Kosher salt", + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp apple cider vinegar or lemon juice, or as needed", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}ml buttermilk, cold", + "amount1": 2, + "amount2": 480 + }, + { + "type": "ingredient", + "entry": "Generous {=amount1/v} cup plus {=amount2/v} Tbsp / {=amount3/v}ml sour cream", + "amount1": 0.75, + "amount2": 1.5, + "amount3": 200 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} radishes, stemmed and diced", + "amount1": 5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g cucumber, peeled and grated", + "amount1": 0.5, + "amount2": 60 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g chopped fresh dill, with more for garnishing", + "amount1": 0.25, + "amount2": 15 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp chopped fresh chives, with more for garnishing", + "amount1": 2.5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g raspberries (optional)", + "amount1": 0.5, + "amount2": 60 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp granulated sugar, or as needed", + "amount1": 3 + }, + "Freshly ground black pepper", + "Soft-boiled eggs, halved, for serving" + ], + "instructions": [ + "Thoroughly rinse the beets, especially between the leaves, under running water. Cut off the stems and leaves and finely chop them. Then peel the beets and cut them into 1-inch- / 2cm-long thin strips or finely dice.", + "In a medium saucepan over medium-high heat, warm the vegetable oil. Add the beets and fry, stirring occasionally for 5 minutes, then add enough water to cover (about 1½ cups / 360ml) and turn the heat to medium-low. Add two pinches of salt, bring to a gentle simmer, and cook until tender, about 10 minutes. Add the chopped stems and leaves and let simmer for 3 to 4 minutes. Add the vinegar and stir, then turn off the heat and let cool to room temperature. (To speed up the process, place the pan in a large bowl filled with cold water.)", + "Add the buttermilk, sour cream, radishes, cucumber, dill, and chives to the beets and stir vigorously until well combined. Using a spoon, press the raspberries through a fine-mesh sieve over the pot (if using) and discard the seeds. Stir in the sugar and season with salt and pepper. Cover and refrigerate for 1 to 2 hours to let the flavors develop. Add a splash more of buttermilk if the soup is too thick, or more vinegar or sugar to balance the flavor.", + "Serve the soup, chilled, topped with the eggs and garnished with fresh dill and chives.", + "Store the soup in an airtight container in the fridge for up to 2 days." + ], + "noteCook": [ + "If young beets are difficult to find or are not in season, you can substitute an equal amount of peeled and shredded beets and cook as directed until tender. If desired, you can substitute young beet leaves with a handful of baby spinach." + ], + "fluff": { + "_recipeFluff": { + "name": "The Chameleon's Chilled Beetroot Soup", + "source": "TWOC" + } + } + }, + { + "name": "The Seven Cats' Brined Cucumber Soup", + "source": "TWOC", + "page": 115, + "type": "Novigrad", + "diet": "X", + "allergenGroups": [], + "serves": { + "exact": 4 + }, + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g pork ribs or shoulder", + "amount1": 14, + "amount2": 400 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}L water", + "amount1": 6, + "amount2": 1.4 + }, + "Kosher salt", + { + "type": "ingredient", + "entry": "{=amount1/v} black peppercorns", + "amount1": 5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} allspice berries", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} bay leaf", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} carrot", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g potatoes, peeled and cubed", + "amount1": 9, + "amount2": 250 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp unsalted butter", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} drained {@recipe Academy All-Nighter Brined Cucumbers|TWOC|Brined Cucumbers}, shredded, plus brine, as needed (optional)", + "amount1": 5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp heavy cream (optional)", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g chopped fresh dill, with more for garnishing", + "amount1": 0.25, + "amount2": 15 + }, + "Freshly ground black pepper", + "Fresh bread for dipping" + ], + "instructions": [ + "In a large stockpot over low heat, combine the pork and water, and bring to a simmer. Using a slotted spoon, skim off and discard any accumulated foam from the surface. Add 1 tsp salt, the peppercorns, allspice berries, and bay leaf to the pot, cover, and let simmer for 1½ hours. Add the carrot and continue to cook until the meat is completely tender, about 30 minutes more.", + "Strain the stock and return to the pot. Transfer the meat to a plate and let cool slightly. If using pork ribs, peel the meat off the bones. Cut the pork into small chunks and set aside. Discard the bones and fat. Cube the carrot and set aside.", + "Add the potatoes and 1 tsp salt to the stock, bring to a simmer, and continue to cook until the potatoes are almost completely tender, about 15 minutes.", + "Meanwhile, in a medium nonstick skillet over medium-high heat, melt the butter. Add the cucumbers and cook, stirring frequently, for 3 minutes. Transfer the cucumbers into the pot with the potatoes. Then add the cooked meat and carrot and let simmer for 15 minutes. Add the cream (if using), stir, and let simmer for 2 minutes more. Turn off the heat, add the dill, season with salt, if needed, and pepper. Taste, and if the soup isn't sour enough, add a splash of cucumber brine.", + "Pour the hot soup into individual bowls, garnish with dill, and serve with fresh bread for dipping." + ], + "fluff": { + "_recipeFluff": { + "name": "The Seven Cats' Brined Cucumber Soup", + "source": "TWOC" + } + } + }, + { + "name": "The Spear Blade Inn's Onion Pottage", + "source": "TWOC", + "page": 112, + "type": "Novigrad", + "diet": "C", + "allergenGroups": [], + "serves": { + "exact": 4 + }, + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp unsalted butter", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}g cubed sourdough bread (such as wheat or rye)", + "amount1": 2.5, + "amount2": 100 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}ml vegetable stock, beef stock, or water, or as needed", + "amount1": 2.5, + "amount2": 600 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp vegetable oil", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} medium yellow onions, thinly sliced", + "amount1": 3 + }, + "Kosher salt", + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp floral honey", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp water", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} sprig thyme, leaves picked, with more for garnishing, or {=amount2/v} tsp dried thyme", + "amount1": 1, + "amount2": 0.5 + }, + "Freshly ground black pepper", + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g cheese (such as Gouda or Edam), grated", + "amount1": 2, + "amount2": 60 + } + ], + "instructions": [ + "In a medium nonstick skillet over medium heat, melt 1 Tbsp of the butter. Add the bread and cook, stirring occasionally, until browned, about 5 minutes. Transfer these croutons to a medium saucepan, add the vegetable stock, and bring to a boil. Then turn the heat to low and let simmer, covered, stirring occasionally, for 15 minutes.", + "Pour the mixture through a fine-mesh sieve and, using a wooden spoon, press as much liquid as possible from the bread, then pour the liquid back into the saucepan. Set over low heat and let simmer while you cook the onion. Discard the bread residue left in the sieve.", + "In the same skillet over medium-high heat, warm the vegetable oil. Add the onion and 2 pinches of salt and cook, stirring occasionally with a wooden spoon, until the onion is softened and translucent, about 5 minutes. Add the honey and 3 Tbsp water and continue to cook for 25 minutes, stirring occasionally, until the onion is well browned. Add small splashes of water and scrape the bottom of the pan whenever the onion starts to stick. Add the remaining 1 Tbsp butter and stir-fry for 3 minutes more. Scoop out about 1 Tbsp of the onion, place in a small bowl, cover, and set aside. Add a splash of vegetable stock to the pan and deglaze, scraping up the browned bits with the wooden spoon, and transfer the remaining onion to the saucepan.", + "Add the thyme to the saucepan, stir, turn the heat to medium, and bring to a boil. Turn the heat to low and let simmer, stirring occasionally, for about 15 minutes. Season with salt and pepper. Add more stock or water if needed so that the soup is brothy and not too thick and let simmer for 5 minutes more.", + "Pour the hot soup into individual bowls, garnish each with grated cheese, a sprinkling of the reserved fried onion, a few thyme leaves, and a pinch of pepper. Serve immediately." + ], + "fluff": { + "_recipeFluff": { + "name": "The Spear Blade Inn's Onion Pottage", + "source": "TWOC" + } + } + }, { "name": "Tretogor Cabbage Rolls", "source": "TWOC",