In a hole in the ground there lived a hobbit. Not a nasty, dirty, wet hole, filled with the ends of worms and an oozy smell, nor yet a dry, bare, sandy hole with nothing in it to sit down on or to eat: it was a hobbit-hole, and that means comfort.
Poached Eggs with Dill Hollandaise Sauce To poach, or not to poach? That is the question…. Okay, perhaps the Prince of Madness (that’s Hamlet I’m referring to… No, not you, Sheogorath, Daedric Prince of Madness. Spare us the perils of the wabbajack for another time) wouldn’t have eaten poached eggs for breakfast. After all, it’s not exactly a Danish dish. BUT, the Danes are known for their wonderful use of dill. Might I add how much I love dill? Let it be known: I kind of add it to everything. No biggie.
Aside from the wonderful dill hollandaise sauce and the implicit perfection of a poached egg, I found that, quinoa with sauteed spinach and fresh herbs paired quite well. Of course you could simply place the eggs atop a slice of bread, but I was feeling daring this morning. It turned out to be quite the night, here at The Drunken Sheep… what with all the hobbits boozing around, the lot of ‘em! Lets just say this is the cure to the ultimate hangover. Need I say more?
Anyway, if you’d like the full recipe, click “Read More”!
Poached Eggs Ingredients: 2 eggs
Preparation: If you’d like to learn how to poach an egg, i found this website to be very helpful.
Dill Hollandaise Sauce Ingredients: 1 egg yolk 1 tsp lemon juice 1/6 cup melted butter ¼ tsp mustard 1 generous pinch of dill A sprinkle of cayenne
Preparation: Whisk the egg yolk and lemon juice together in a small bowl until the mixture is thickened. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and mustard. Continue to whisk. Remove from heat, Stir in cayenne and dill. Cover and place in a warm spot until ready for use.
Quinoa with Herbs Ingredients: 1 cup cooked quinoa 1 tbs olive oil 1 lightly packed cup of spinach 1 sprig of fresh rosemary, finely chopped 1 sprig fresh fennel fronds (or dill!) ¼ cup chopped onion
Preparation: 1. While the quinoa cooks, add the oil to a saute pan and cook the onions until they turn translucent. Add in the spinach and cook until wilted.
2. When the quinoa is ready, mix in the spinach/onion mixture and the fresh herbs.
Of course if you don’t have quinoa, do not fret! Toasting a sliver of bread and placing the eggs with the sauce atop will do just as well. And remember, there is no such a thing as too much dill! Mmmm…
A Skyrim Meal When I’m gaming for extended periods of time, lord knows how hungry I get. It’s not an unusual occurrence, when playing Skyrim, that I have often found myself drooling over a horker loaf… or even wondering if charred skeever tastes all that bad. Clearly #barbarianproblems
Anyway, curiosity finally got the best of me, and to everyone’s relief, I decided to begin with some of the more milder Skyrim recipes. Now, as you will discover with many of my dishes, they don’t exactly follow the traditional Skyrim ingredient formula. But do not fret! I promise they are as lore friendly as possible; aka, they aren’t incredibly bland, because we all know that a pile of salt always doesn’t always do the trick, am I right?
So, for today’s menu I present to you, from the top left going clockwise: potato leek soup, salmon steak, jazbay grape tapanade with crackers, and cauliflower drizzled (or in my case drenched, heh heh) with Elsweyr fondue.
Ingredients: 4 cups of chicken stock 3 large potato’s, peeled and quartered 1 large leek, finely chopped ½ cup heavy cream or milk Salt and Pepper to taste
Preparation: 1. Can’t get any easier that potato leek soup! First you’re going to want to prepare the vegetables. Once you have them rinsed and chopped up, place them into a large pot with the chicken stock, and bring to a boil.
2. When the potatoes are soft, take the pot off of the heat and begin to mash the mixture until smooth (you can also put the soup into a food processor or blender for the creamiest texture, but for authenticity’s sake, lets just assume they don’t have blenders in Skyrim ;P )
3. Return the pot to the flame and finally add in the cream or milk. If you like a lighter soup, I suggest using the milk. Simmer for an additional 15-20 min. and you’re done!
Salmon Steak Ingredients: 1 salmon steak 3 tbsp of olive oil A pinch of tarragon Salt and Pepper to taste Lemon (optional)
Preparation: 1. So this recipe is as easy as the Skyrim version. Lather the salmon steak with olive oil and place in an ovenproof dish. Sprinkle with salt, pepper, and tarragon. Place into the oven at 450 degrees F for around 30-40 minutes, depending on how crispy you like the skin. Serve with lemon for an additional kick.
Jazbay Grape Tapenade with Crackers Ingredients: 1 part Kalamata Olives, finely chopped 1 part parlsey, finely chopped A drizzle of olive oil
Preparation: 1. Mix the ingredients together and serve with crackers… it’s really that easy people.
Cauliflower with Elsweyr Fondue Ingredients: -Fondue- 2 cups of shredded cheddar cheese (feel free to substitute any cheese to your liking) 1/3 cup of Gruyere cheese (again substitute if you must) 1 tablespoon of flour 1 cup of any German Lager 2 tbs mustard A sprinkle of Worcestershire sauce
-Vegetable- Any steamed vegetable will due, I chose a cauliflower.
Preparation: 1. While your vegetable choice is steaming, combine cheeses and flour in a bowl. Make sure to evenly coat the cheese so it does not stick together.
2. Place the beer in a small pot and bring to a bubble. Add the cheese in small handfuls making sure to keep stirring, else the mixture shall curdle (aka you’ll be eating lumpy cheese for dinner T.T ).
3. Lastly, add the mustard and W. sauce and serve over your steamed veggies while it’s piping hot!
Well, that was a mouthful. Of course, this meal isn’t complete without a cup of the finest Alto wine… or even a couple. Hopefully these recipes were to your liking. If you have any further questions, please see my tavern wench! (Inquire within, why don’t you?) Until anon!
Hello and welcome to the adventurer who happens to wander upon The Drunken Sheep.
This is a newly established blog and guide dedicated to some of the finest recipes found within any and all kingdoms. Most of the meals you may find here are inspired by lore of some sort, whether it be from a video game or cultural tradition. Either way, a night at The Drunken Sheep will ensure you the ultimate fantasy food experience. :)
I know this doesn’t look as the typical hobbit house you’ll find when you watch the sims speed builds but, as a huge Lord of the Rings fan, I wanted to build something as “real” as possible. Hobbit houses are not just holes in the ground (despite their name lol), their rooms are connected by “tunnels” that makes them look like a mole digged them under the ground. I used Bilbo’s house as an inspiration, that’s why you’ll see so many books and items that a random hobbit would not have in their house since they’re not interesting in travelling as Bilbo was.
