Monthly Archives: May 2017

Fable – Crunchy Chick

 

JUST KIDDING!

But when life gives you adorable baby chickens, and you run a fictional food blog, how can you resist such a great photo? :)

Alright, so it was actually the local feed store clerk who gave them to me, in exchange for money, but I think the principle still stands.

This spring, we (I) decided it was finally time to add some chickens to the property. And when you’re going that far, you might as well throw some runner ducks in as well, because have you SEEN how hysterical they are? Plus, they can start making a dent in the tick population, which is pretty high this year. PLUS we get eggs! In, like, six more months…

I’d wanted to take a photo like this when the chicks were still tiny little puffballs, but they grow so crazy fast. The chicks are a little over two weeks old, and the ducklings a week younger. But the chicks have started to grow into itty bitty dino-chickens, and the ducklings love swimming in the bathtub. I can barely handle how cute they all are.

So without further ado, I’d like to present:

We had tried to go with a theme of ass-kicking chicks, which is how we got Buffy, Ripley, and Dejah Saurus, but after that it sort of fell apart. Warbeak is from the Redwall series, Hufflepuff was the friendliest chicken, and Gladys was… just sort of an old biddy from the start.

Yes, we have some names picked out for the ducklings, but we won’t know for a while if they are boys or girls, so we’re trying to hold off for now. Probable contenders include Brunhilda and Clementine for lady ducks, and Sir Francis Drake for a gentleman.

There’s a good bit more work to do to get the coop ready for its new residents, but I’ve whitewashed it, put down linoleum, and hired a local guy to jack it up a foot and refloor it, and engineering task that was just beyond me. It’s an old playhouse that hasn’t seen much use in recent years, so it’s nice to see it coming back to life!

Expect more updates in the future, because you know I just can’t help myself… ;)

 

 

Elder Scrolls – Balmora Cabbage Biscuits

While many dishes found in the world of the Elder Scrolls are unequivocably delicious sounding, some are a little quirkier. But, not one to shy from strange foods, I like to take a crack at them from time to time, and the latest project is this recipe for cabbage biscuits.

Although Balmora has since been destroyed, many Dunmer remember the good eating that could be enjoyed when visiting House Hlaalu’s stronghold. These humble biscuits make the best of limited Morrowind ingredients. Heavily textured, but lightly flavored, they are a great bottom for a variety of toppings (butter spread onto them while still warm from the oven trickles down into those cracks) or as an accompaniment to a hearty soup.

Balmora Cabbage Biscuit Recipe

Prep: 30 minutes       Rising: 1 1/2 hours      Baking: 20 minutes

Makes: about 16 biscuits

Pairs well with: sour cream; Combwort Confit (recipe forthcoming)

Ingredients

  • 1/2 small green cabbage (~1 pound)
  • 2 tsp. salt
  • 1 Tbs. vegetable oil
  • Pinch black pepper
  • 4 Tbs. salted butter
  • 1/2 cup milk
  • 2 tsp sugar
  • 2 1/2 cups flour
  • 1 egg
  • 1 tsp. instant dry yeast
  • 1 Tbs. heavy cream, for wash

 

Finely shred the cabbage using a food processor or a grater. Sprinkle liberally with salt and allow to sit in a strainer over a mixing bowl for 30 minutes to an hour. Squeeze out and discard the excess liquid.

Heat the oil over medium heat in a frying pan, then gently cook the shredded cabbage with the black pepper until slightly brown. Add to a medium mixing bowl, stir in the butter until it’s melted, then pour the milk over. Add the sugar, then the yeast, followed by the egg. Gradually mix in enough flour until you have a nice dough that pulls away from the sides of the bowl. Knead for several minutes, until it bounces back when poked, then cover and place in a warm spot to rise for about an hour.

Roll the dough out to roughly 3/4” thickness, then score the tops in a checkered pattern with a sharp knife. Cut into rounds and place on the baking sheet. Allow to rise again, this time for about 20 minutes. Brush the tops with heavy cream, then bake for roughly 20 minutes, until the tops are a golden brown.

Eternal Sky Series – Bansh, Mongolian Dumplings

“After a hand of days or so, Temur took up his new bow to bring food back to those fires–marmots, mostly , and the odd zeren gazelle, because he could not range widely enough or draw the bow strongly enough to bring down larger game. But whatever he brought was accepted gratefully, and in return the others shared with him what they had– dumplings, clarified mutton fat, salted butter, airag — fermented mare’s milk– from the bags that hung over the flanks of the cattle when the herds were on the move.” -Range of Ghosts

If you haven’t read any of Elizabeth Bear’s series, you should really fix that. She’s so ridiculously prolific a writer that there’s bound to be one in a genre you like. This one is a sprawling fantasy epic of… I’ll call it parallel history. The story takes place just after the peak of the Mongol empire, but there’s magic and skies that change depending on who rules under them, and a whole lot of other super cool stuff. But for me, it’s her descriptive writing and clever worldbuilding that most appeals. She even makes marmots sound tasty… mostly. And you know how I love my fictional food!
Temur, one of the main characters in the series, even names his horse Bansh – “dumpling”. It’s a somewhat ignominious name for what turns out to be an extraordinary horse, but in a way, it also fits. Dumplings such as this would have been a staple food item in Mongolian eating, essential for survival, just as it turns out the horse is.
I recently met someone who has been studying cheese around the world (I know, right?! Crazy cool.), including among the still nomadic Mongols. She told me how their cheese is dried on the outside of their tents until it is rock hard, and can only be sucked on or dissolved into tea. That tartness would pair so well with these dumplings, which are a bit greasy, but in the best way, richly flavorful. I made up a batch and fed them to my horse-mad husband along with some rice after a long day working outside. They were just what we didn’t know we needed.

Recipe for Bansh Dumplings

Cook’s note: caraway is a common ingredient in many recipes for bansh, but I didn’t have any on hand when I tackled this dish. Instead, I added a small amount of curry powder to give it that slightly other-than-expected flavor. It’s fantastic with lamb, but the beef version is pretty good, too.
For some awesome pairings, consider picking up some Ayran from your nearest Middle Eastern food store, or make up some Milk Tea. We also played some Mongolian throat-singing music to really complete the mood. ;)
Dough Ingredients:
  • 2 1/2 cup flour
  • 1 tsp salt
  • about 1 cup water
  • oil for frying

Filling:

  • 1 lb. ground lamb or beef
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • salt, red pepper, curry powder, to taste
  • water

Mix up the dough by combining the flour and salt in a small bowl, then adding in just enough water to make a smooth dough. Knead for several minutes until it’s soft and pliable. Set aside to rest for about 15 minutes while you make up the filling.

Combine the lamb or beef, onion, garlic, salt, pepper, and curry powder in a bowl. Add just enough water to make it into a smooth paste.

Start heating your oil in a pan over medium heat, and begin making the dumplings. Divide the dough into 12 small pieces, and roll each into a bowl. Roll each ball flat and thin, no more than 1/8″ thick. Add a dollop of the filling, then fold over and crimp.

Full disclaimer: it turns out I’m just awful at crimping dumplings. I tried a few different styles, but settled on the basic potsticker approach as the easiest to do. There are numerous video tutorials on the subject, and I heartily recommend them.

Once the oil is hot and the dumplings are wrapped, set a few at a time in the hot oil. Mine started to hiss and spit a fair amount, so I covered the pan while they cooked some, which I’m guessing also helped steam them a bit. Flip occasionally so the dumplings are evenly brown, then remove to a plate lined with paper towel to drain.

They can also be boiled, but I love the crispy outside of a fried dumpling, so that’s what I went with. Extra tasty with some soy sauce for dipping.

 

 

Star Wars – Mandalorian Uj’alayi Cake

“So Kal Skirata– mercenary, assassin, and failed father– spent a stormy evening on Kamino sharing uj cake with six dangerously clever small boys who could already handle firearms and talk like adults, teaching them that they came from a warrior tradition, and that they had a language and a culture, and much to be proud of.” – Republic Commando: Hard Contact, by Karen Traviss, 2004

Uj cake, or Uj’alayi, was first mentioned in the novel Republic Commando: Hard Contact, by Karen Traviss, published in 2004. There’s not a lot of description of it, apart from sliceable, sweet, and flavorful. Combining that with the wiki description: “A flat, dense, and sticky cake, uj’alayi was made of crushed nuts, dried fruits, and a sweet spiced syrup known as uj’ayl“, I had something in mind, but to be sure I was on the right track, I asked the author and originator of the dish. She confirmed that she’d been thinking of Panforte de Sienna, which was pretty close to what I had in mind, so that’s the route I’ve taken. Isn’t social media amazing? :)

In the novel, we see Kal Skirata teaching several very young clone troopers about the Mandalorian heritage they have, and that includes the food. While some of it might be a hard sell to boys trained to be soldiers and nothing else, the uj cake smooths the way.

And no wonder. This dense disc of assorted fruits and nuts is held together with tangy molasses and honey, laced with rich spices. It’s the kind of treat that feels heavy with history and culture, as well, so I think it’s a great match for that delicious sounding Mandalorian treat.

Consider serving with either Cassius Tea or a steaming cup of Spiced Caf.

I’ve added this recipe to the lineup for Fictional Foodies’ May Star Wars lineup. Check out the other cool recipes folks have submitted here.

Uj’alayi Cake Recipe

Cook’s notes: This is the assortment that I put into my recipe, but if you are constrained by budget or availability of ingredients, just aim for 2 1/2 cups of nuts, and 2 1/2-3 cups of dried fruit.

Prep: 20 minutes       Baking: 45 minutes       Cooling: 45 minutes

Makes: 10-20 servings, depending on size

Location: Mandalore, Outer Rim Territories

Ingredients:

  • 2 cups walnuts, roughly chopped
  • 1/4 cup hazelnuts
  • 1/4 cup slivered almonds
  • 1/2 cup candied mixed peel
  • 1 cup golden raisins
  • 1/2 cup diced dried figs
  • 1/4 cup dried currants
  • 1/4 cup dried cherries
  • 2 heaping Tbs. diced candied ginger
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground mace
  • pinch each fresh pepper, curry powder
  • 3/4 cup flour
  • 2/3 cup honey
  • 2/3 cup pomegranate or date molasses
  • 2 Tbs. butter
  • confectioners’ sugar, for topping

Preheat your oven to 300°F and line an 8″ round cake pan with parchment and butter the parchment and the sides of the pan. If you have a springform pan, I think those work best. 

Combine the nuts, candied peel, dried fruits, spices, salt, and flour in a mixing bowl. Stir to combine, making sure to break up any clumps of stuck-together fruit or overly large nut pieces.

Combine the honey, molasses, and butter in a saucepan over medium heat. Bring it up to a boil, and then keep cooking down until it reaches soft ball stage, about 245°F. Remove from heat and immediately pour into the bowl of nuts and fruits. Stir thoroughly and quickly to make sure the flour is all absorbed and the mixture is evenly covered, then scrape it all into the prepared pan. Press it down firmly with moistened fingers, then bake for ~40 minutes. 

It won’t seem firm enough when it comes out of the oven, but let it sit for another 45 minutes, then run a knife around the edge to loosen it. Flip out onto a cutting surface lined with more parchment paper.

Uj cake can be wrapped tightly and kept for several months at room temperature. Slice into thin wedges to serve.