Just love it when we could chill and I found the Travelers to be very adorable mixing drinks during this event! Super late, but I had to try. Anywho, here’s some doodles I’ve made for practice! Have Aether wearing a bartender uniform much like Charle’s but it’s a croptop because of course it is. Let me know in the comments below if you guys like any of the names I suggested if ever the twins do settle down and start their own little bussiness or if you have ideas of your own! I’d be happy to know them! Either way, I hope you guys enjoyed! =D
The Steel Dragon is owned by two women, an elf and a human, who run it perfectly. The tavern is visited by all kinds of adventurers, and is the main hub of interest and adventure in the whole area.
The Legend of Zelda : Twilight Princess, Yeto’s Soup The season of the deathly sniffle, ticklish wheeze and vexatious cough is upon us. Winter is coming!
It just so happens that, as I was visiting some old friends in the kingdom of Hyrule last week, I ran into Yeto.Who is Yeto, you ask? Probably the most terrifyingly adorable yeti you shall ever set eyes on. He has the jolliest laugh and communicates only through grunts and squawks, and yet somehow you can still understand them as complete sentences… thank the Hylian gods for gaming subtitles. Anyway, Yeto looked worrisome, so I dared ask what was the matter. He told me that his wife, the dear Yeta, was not feeling well, so he was preparing to make a special soup for her. Since he was too busy tending to Yeta, he had sent Link about to gather certain ingredients, which Yeto briefly described to me: a reek fish, an Ordon pumpkin, and a wheel of Ordon Goat Cheese. I was in somewhat of a hurry at that time, so I wished him well and set off.
Not too soon after my meeting with Yeto, did I start feeling ill myself. The idea of Yeto’s soup seemed like a good prospect, indeed. Luckily, I had most of the ingredients on hand, save for a few improvisations. I was a bit weary of the outcome at first, but it turned out to be the tastiest soup I’ve ever had. Seriously!
Hungry for the full recipe? Click “Read More!”
Since the Kingdom of Hyrule is more than a full weeks journey from the safety of The Drunken Sheep, I was forced to improvise some of the main ingredients. In place of the reekfish broth, I substituted for dashi stock; as for the reekfish meat, I used a local salmon; instead of an Ordon pumkin, I decided that a butternut squash would fare best (although I could have used pumpkin, I prefer the sweeter taste of squash), and finally, in lieu of Ordon Goat cheese, I used a french feta. The result was superb soup… no really, that’s what Yeto calls it. Heh heh. Definitely a meal I shall be serving again and again!
Yeto’s Superb Soup~serves 3
For the Dashi Broth Ingredients: 3 cups of water 2 loosely packed cups of bonito flakes (Katsuobushi) 1 large segment of dried sea kelp (Kombu)
You can usually find bonito flakes and kombu in the international section of your local super market. If, however, this is not the case, you can always substitute for a fish broth, or perhaps a vegetable broth if you please.
Preparation: 1. Place a large soup pot on the stove over medium heat. Pour in the the water and add the kombu to the pot. Just before the water begins to boil, turn off the heat and remove kombu. If the kombu begins to boil or sits in the water too long, the stock will taste bitter and have a slimy film.
2. Once you have removed the kombu (you can just toss it in the trash) pour in the bonito flakes and let them sink to the bottom of the pot (about 10 minutes). Do not stir! After they have sunk, filter out the flakes with a sieve using a separate bowl. Then return the stock to the pot. This is called dashi.
For the Soup Ingredients: 1 large salmon filet with skin 1 tbsp olive oil 1 butternut squash (or pumpkin if you prefer a subtler taste) 3 cups of dashi stock or fish stock 1 leek 2 potatoes ¾ cup of milk or cream ½ cup crumbled feta cheese Salt & Pepper to taste
Preparation: 1. First we’ll begin to prepare the salmon. Preheat the oven to 425 degrees F. Although this can dry out the salmon a bit, we’re adding it to the soup anyway and we want the fish to be nice and crispy. Rinse the salmon and place into an oven proof dish. Drizzle olive oil on top of the salmon and sprinkle with salt and pepper. Place into the oven and cook for about 30 minutes, or until crispy.
2. While the salmon cooks, cut the butternut squash in half, remove the seeds, and place (insides facing up) onto a cookie sheet. Put the squash into the oven, alongside the salmon. Cook for about 45 minutes or until knife tender.
3. After the salmon is done cooking, cut into chunks and place to the side. We’ll be adding it to the soup later.
4. When the squash is soft and ready, take it out of the oven and spoon out the flesh (you can discard the skins). Place the flesh into a large soup pot and pour in the dashi. Bring the soup to a nice bubble over medium heat (about 10-15 minutes).
5. While the soup begins to boil, finely chop the leek. Add it to the pot. and let cook for another 5-10 minutes.
6. Begin to mash the soup with a potato masher or fork. Make sure to separate any large chunks of the squash to acquire a smoother consistency. When you’ve attained a desirable texture, lower the heat medium-low.
7. Skin and cut the potatoes into bit sized chunks. Add to the soup, cover, and cook for another 20-25 minutes. When the potatoes are fork tender, turn off the heat and add the milk/cream. Stir well.
8. Finally, add in the chunks of cooked salmon and sprinkle in the crumbled feta. Serve piping hot with a pinch of salt and pepper!
This soup was such a treat and regenerated my health like no other! No wonder Link befriended Yeto! A recipe such as this is mandatory for any hero.
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…
Quinoa Boxty Cakes I don’t always eat a healthy breakfast, but when I do, you can bet that I’d rather be eating bacon. ლ(｡-﹏-｡ ლ)
Luckily, since I’ve renounced bacon from my diet (crying), I’ve surprisingly been able to tame my craving with other tasty -and wholesome!- alternatives. The patrons of The Drunken Sheep don’t seem to mind either.
Although this recipe isn’t completely traditional, I’ve based it off of my love for Irish boxty cakes. What is a boxty cake, you ask? Well, boxty is an Irish potato pancake cooked to golden perfection. It’s texture is a unique combination of soft, cakey goodness and crunchy hash brown.
Drooling just yet? Click “Read More” for the entire recipe!
Quinoa Boxty Cakes ~makes about 4-5 servings Ingredients: 1 cup cooked qiunoa 2 tbsp olive oil (or a pat of butter) 2 cups of spinach ½ of an onion, chopped 2 large eggs ½ cup cooked mashed potato skins or mashed potato (feel free to leave this ingredient out) A couple sprigs of rosemary, chopped finely A sprig of fennel herb A dash of salt & pepper to taste
Preparation: 1. Preheat a saute pan over medium low heat and add in olive oil (or butter). When the oil is heated (or the butter melted), add the onions and cook until translucent. Then add the spinach, cover the pan, and cook until just wilted. Then, turn the heat off.
2. In a bowl, mix the cooked quinoa, the cooked spinach and onion, the eggs, the mashed potato skins (if you please), the chopped rosemary, the chopped fennel (or dill), and the salt and pepper If the consistency is too watery, you can add some all purpose flower to thicken up the mixture. If it is too dry, you can always add water.
3. Place a skillet on medium heat and add enough oil to coat bottom of pan.
4. Form patties using the quinoa mixture and place cakes in skillet being careful not to splash hot oil or overcrowd the pan. Fry until golden brown on each side, approximately 5 minutes per side
5. Remove cakes, drain on paper towel and serve.
While boxty cakes taste heavenly just by themselves, i like to serve them with a light Larrupin sauce (Swedish style sweet mustard). Add a side of apples, assorted nuts and cheeses, and you’ll have yourself a lovely morning feast. Filling and delicious!
Braised Duck & Creamed Spinach It’s November; the perfect time in the autumn season for harvesting the last of the pumpkins, preparing recipe’s for the approaching Thanksgiving feast, and seemingly enough… a very unlucky month if you are a bird. In assuming that the reader is not, in fact, a bird, I don’t think that last bit will be much of a problem for you and I, so I bid you keep reading.
If you have not heard, we’re already a few weeks into duck season! Though I hardly have time to go hunting myself, the local huntsman have been busy as ever. Just last week I was gifted the most delectable duck and was overwhelmed with excitement. What a treat.
Buuut, to be completely honest, I was a bit baffled in deciding how to prepare the bird. I have only ever eaten farmed duck, and from what I’ve heard, it has a very different flavor from wild duck. In a word, wild duck tastes… well, wild. Hah. (^.^;) If anything, it has much less fat and a “dryer” texture, along with a robust, gamey taste. If you’ve had any kind of venison meat, you’ll know what I mean.
Have I got you interested? Click “Read More” for the entire recipe!
Of course, acquiring a wild mallard or duck isn’t as common as one would like, so if you find yourself without a huntsman, farmed duck from the market will substitute just fine. I’m sure even a chicken would do the trick for this recipe. And of course, lets not forget the perfect side to pair with this dish, creamed spinach! Both recipe’s are inspired by French and British influences. Mmm.
Braised Duck Ingredients: 4 skinned duck breasts (wild or farmed) 3 tbsp Worcestershire sauce 1 tbsp olive oil 1 tbsp minced garlic A pinch of Salt and pepper to taste
Preparation: 1. Mix the Worcestershire sauce, olive oil, garlic, and salt/pepper. In a container, add the marinade and the duck breasts. Toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes or overnight. The longer they sit, the better the flavor.
2. Heat the oven to 400 degrees F. Place the duck and juices in an ovenproof dish, cover with foil or a lid, and place in the oven for 30 minutes.
3. After 30 minutes, remove the lid or foil, and continue to cook the duck for another 10 minutes or until it browns/caramelizes on the outside.
Creamed Spinach Ingredients: 2 bunches of spinach, stems removed ¼ of an onion, finely chopped 2 tbsp olive oil ¼ cup of heavy cream Salt and pepper to taste
Preparation: In a medium saute pan over medium-high heat, add the olive oiland onions; cook for 2 minutes until soft. Add the chopped spinach and warm through. Add the salt/pepper & heavy cream. Mix well. Cook until liquid reduces by half, roughly 3 to 4 minutes.
And now for a horrible duck joke that will surely make you want to throw a cleaver at my head.
Q: What time does a duck wake up?
A: At the quack of dawn!
Harr, Harr. As always, let me know how you liked the recipe!
Chicken Barley Soup I’m a soup enthusiast… and I adore being able to throw a handful of practically any combination of ingredients into a pot and have a delicious supper no sooner than the first signs of a soft bubble.
That also means I like to experiment, which can be a bit interesting for the tenants of The Drunken Sheep. Squirrel soup anyone? No? Come on! Where’s your sense of adventure? -sigh-
Do not fret, I will not make you try that one, at least not just yet… Instead, today I will share with you a delicious variant of chicken noodle soup, but with a twist.
Oh my. Have I caught your interest? Click “Read More”!
So, as I was saying, this soup is quite like the infamous chicken noodle, but has a pleasant surprise. Instead of adding noodles, I substituted barley. Why am I using barley?
Well, aside from being tasty as hell, barley has some history to it, too. Barley was a staple to the Celtic diet. Although its true that they incorporated this ancient grain in baked goods, like bannock, as well as soups and porridges, they most often used it for brewing their beer. And, unlike our alcoholic beverages today, their barley beer was much more intoxicating. Why we ever stopped making such a godly beverage, I will never know (-_-) . Anyway, since barley is extremely fibrous and has a high content of maltose (sugars), it was the perfect grain to sustain their tribes during the colder months all while keeping them healthy and energized. So, as promised:
Hearty Chicken Barley Soup
Serves 4-6, Prep./Cook time ~90min.
Ingredients:
1 tbsp olive oil
½ large onion, diced
2 large carrots, peeled and chopped
3-4 stalks of celery, chopped
8 cups of chicken stock
1 ½ cup of pearl barley
3 skinless chicken breasts (boneless optional)
1 tbsp of parsley
Salt & pepper to taste
Preparation:
After peeling/chopping the vegetables, add the olive oil to a large cooking pot and heat to medium/low heat. Throw in the onions first, until soft and wilted, followed by the carrots and celery. Continue cooking veggies until the onions begin to caramelize. Then add in chicken stock and barley. Turn heat up to medium/high. Once the soup comes to a rolling boil, lower the stove top to a medium heat, add in chicken breast and parsley, and cover with lid. Continue to cook for 30 minutes. Once the soup is about ready, remove chicken, shred, and return it to the pot. Add salt and pepper to your liking and the soup is ready!
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