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afinickyguide · 2 months

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episode 131: kender loaf 🍞🥄💖

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alliebriggsart · 1 month

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I AM BACK TO PROMOTE MY FRIEND'S AMAZING BOOK!

https://www.flavortextadventures.com/

Have you ever wondered what a cave troll tastes like? How do you cook one? What happens when you eat it?

Check out the kickstarter for more samples and a ton of fun flavorful story, along with real recipes that you can make, plus in-game content like maps, encounters, and modifiers.

THE PROJECT IS FUNDED! AND NOW ITS ALL STRETCH GOALS!

I will also be contributing some stretch goal art to the project! Go check out the link!

#ttrpg #kickstarter #books #dungeons and dragons #cook book #dnd cookbook #dungeon meshi real life #dragon

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heroes-feasting · 1 year

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Delzoun "Tide-Me-Overs"

“While these are customary consumables at Hornmoot, the traditional human-dwarven trading festival that marks the dawn of Spring, there isn’t a holiday on the eventful dwarven calendar that doesn’t feature these scrumptious meats on the menu.” - Heroes’ Feast, p. 90

Personally, you’d be hard-pressed to find a more dwarven food than the good old-fashioned meatball.

Heroes’ Feast’s Delzoun “Tide-Me-Overs” bring dwarven kitchens to life with these extremely tasty and juicy meatballs! Leagues better than anything you’d buy at the grocery store, I would absolutely suggest making these yourself.

This recipe is also ridiculously forgiving. Once, I doubled nearly all the ingredients by accident, aside from the meat, and they still came out amazing!

If you don’t eat pork, no worries! They’re just as tasty using only beef!

Check out below for tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast

Prep: 15 mins Cook: 1h 30 mins Total: 1h 45 mins

Ingredients:

¼ cup (60 ml) heavy cream*

1 egg

2 slices dark bread (such as rye), crusts discharged, remainder torn into pieces**

3 tbsp. (43 g) unsalted butter

1 small onion, finely chopped

Kosher salt

¼ tsp. (2 g) ground allspice

8 oz (225 g) ground pork

8 oz (225 g) lean ground beef

Freshly ground black pepper

2 tbsp. (8 g) all-purpose flour

1 ½ cups (350 ml) low-sodium chicken broth

1 tsp. (4 g) light brown sugar

1 ½ tsp. (7 ml) soy sauce

½ tsp. (2 ml) fresh lemon juice

3 tbsp. (12 g) finely chopped fresh dill or parsley

* I’ve used both heavy cream and half-and-half with no issues.

** I used Vienna-style Pumpernickel Bread, cut into standard ½ -inch sandwich slices at the thickest part of the loaf.

In a large bowl, whisk together the cream and egg (top-left).

Add the bread, mix well, and set aside, stirring occasionally, until the bread is softened, about 20 minutes (top-right).

Using a fork or sturdy spoon, mash the bread into a paste and set aside (bottom).

NOTE: Apparently, the bread is not what binds the meat/other ingredients together, but works with the milk to give the meatballs moisture and texture! The eggs are the only binding ingredient.

In hindsight, this makes sense, since in baking eggs are a binder…

Meanwhile, in a skillet over medium heat, melt 1 tbsp. (14 g) of the butter. Add the onion and ½ tsp. (3 g) salt and cook, stirring, until softened, about 4 minutes (left).

Add the allspice and cook, stirring, until fragrant, about 40 seconds (right).

Remove from heat and let them cool to room temperature. Laying mine in a single layer in the skillet, it took about 10 minutes.

TIP: Don’t be afraid to eat some of the onions to see if they’ve softened enough.

TIP: Cooling my onions in a single layer in the skillet took about 10 minutes.

Preheat the oven to 475℉ (245℃) with a wire rack in the middle of the oven. Coat a large wire rack with nonstick cooking spray and set it in a large, rimmed baking sheet.

Add the cooled onion mixture, pork, ground beef, baking powder, 1 tsp. (5 g) salt and ½ tsp. (1 g) pepper to the bread paste and, using a large spoon or your hands, mix until well combined and uniform.

TIP: To save yourself time when doing the dishes, line the baking sheet with aluminum foil so you don’t need to scrape any burned bits off.

NOTE: Personally, I didn’t run into this problem while making mine, but it’s important to only mix the meat mixture until everything is just combined. Overmixing will result in stiffer, tougher meatballs.

With moistened hands, form the mixture into generous 1-tablespoon-sized balls (left).

Arrange the meatballs on the rack in the baking sheet and bake until lightly browned, about 20 minutes, rotating the pan halfway through (right).

NOTE: I had to make double the amount of pork/beef meatballs since 8 oz packages of each ground meat were not available. Expect about half the amount of meatballs that you see here if making this yourself.

NOTE: The meatballs will sag through the wire rack a little bit when placed, this is fine!

NOTE: The ones shown above are the size Heroes’ Feast recommends. I wanted them to be a little bit larger the second time I made them, so I went for golf-ball sized. The cooking time stayed the same, but I found the weight of them might have been a bit too much and they lost way more structure than the smaller ones.

However, that was also the time I accidentally doubled all the ingredients aside from the meat, so I’m sure there was more at play there. Just something to keep in mind. They still came out great though! In fact, they’re the ones shown in the final picture.

Wipe out the skillet used for the onions to remove any stray onion bits, set it over medium heat, and melt the remaining 2 tbsp. (28 g) butter. Stirring constantly, cook until fragrant and a shade darker, 1 to 2 minutes.

Add flour and cook, stirring constantly, until golden, 2 to 3 minutes (top-left).

Switch to a whisk and, whisking constantly, gradually add the broth. Continuing to whisk often, cook for about 2 minutes (top-right).

Add the brown sugar, soy sauce, lemon juice, and ¼ tsp. (0.5 g) pepper and continue to whisk and cook until thickened, about 2 more minutes (bottom).

NOTE: The Heroes’ Feast “cook’s notes” mentions that the sauce will thicken quickly as it cools, and to add extra chicken broth to loosen the consistency.

They’re absolutely right! It’s more obvious in the next pictures but the sauce thickens a lot. It’s also a lot darker than what’s shown in the preview image in the book, so I’m not sure how much extra broth they had to add, but it seems like quite a bit.

Add meatballs to the sauce and simmer, stirring occasionally, until heated through, about 4 minutes (left).

Stir in most of the dill or parsley and taste and adjust the seasoning with additional salt and pepper, if necessary (right).

Transfer to a serving dish, sprinkle with remaining dill or parsley, and serve hot.

Overall, I would give this recipe a 5/5. It was a little daunting since the ingredients list was so long, but once I got started making the meatballs it was actually remarkably simple! They’re really juicy, have great texture, and the allspice-seasoned onions are so tasty!

The sauce is a little awkward to make, but it does add amazing flavour. But, again, the meatballs retained so much moisture you don’t really need a sauce to enjoy them!

Honestly, if you have the time and are sick of store-bought meatballs, definitely give these a try.

Finally, as I mentioned earlier, you can totally make these with only beef (shown in the final picture above)! They’ll still retain quite a bit of moisture and be super delicious.

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magpie-sherlock · 7 months

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i got the dnd cookbook!

(oop hand reveal lol)

i tried the recipie for handpies tonight, @cal-the-duende got to watch it happen (i forgot to cook the meat with flour/broth and i forgot the parsley)

also i ate a potato and wanted to cry (i don't like potatoes) but it's ok!! i made myself sweet potatoes!

my mom got puff pastry instead of pie crust, so they were poofy and more bread than filling, but mom and sibs all liked them and i will definitely make them again! though i need to start a lot earlier as it took around 2.5 hours and we ate late lol

i put mine in my favorite mug :)

#sherlock cooks #cooking #dnd #dnd cookbook #dinner

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blue-scribbl3s · 1 year

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Please ask before using my scribbles and do not repost.

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I did several little comics for our last DnD sessions in an attempt to get at least some dopamine from my brain and simultaneously tried out some cool brushes. Also made a quick portrait of my DnD character Morgaine, imagining what she might've looked like in her life before the campaign started.

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whooshingnoise · 9 months

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I am making the Halfling honey-drizzled cream puff recipe from the DND cookbook. I feel like I’ve already fucked it up (I don’t have a food processor, and it was still awfully pasty/not doughy when I piped it out).

Photos to come.

#adventures in cooking #dnd cookbook

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xx-spooky-xx · 1 year

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I MADE BREAD

for christmas my mom got our family the official dnd cookbook and today i finally got around to making stuff from it! This is the elven bread! (it’s just cinnamon swirl bread lol)

in the background you can actually see the chocolate butterscotch oatmeal cookies that my brother made from the halfling section of the book.

from the book i also made the hand pies from the human cuisine section for dinner!

i did a lot of baking/cooking today XD

#dnd #dungeons and dragons #dnd cooking #dnd cookbook #cooking #baking #cookies #bread #cinnamon swirl bread #i actually made these in preparation for the dnd session that i’ll be playing with my family later #we only play like once every few months XD

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marlowmalenk · 4 months

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You may now only address me as chef.

DnD people who made the official cookbook please hire me.

This is the golden hamlet turkey with sausage stuffing and drippings.

This did take me like several hours to complete.

Maybe I’ll just be a food page now.

#food #foodie #dnd #dnd cookbook #turkey #stuffing #gravy

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bcbparty · 6 months

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Burnt Cook Book Party is a Pathfinder actual play podcast, where four heroes of varying skills, attractiveness, and stupidity race against time to prevent a war… and to prevent a time loop from resetting the entire game!

Join himbo resort-spa paladin Janni Brightchild, dry-witted battle chef Zelf, fey-addled oracle Astra Blep, and ratfolk-for-the-people Patty Hurts as they attempt to uncover what’s causing the time loop and put a stop to it – while preventing the rest of the party from learning their own dark past, by any means necessary.

If you’ve ever wondered how bad a dinner party can go, or what the best cut of meat on an eleflute is, Burnt Cook Book Party is the game for you.

Find Burnt Cook Book Party wherever you eat your podcasts, or go to BCBParty.com to give a listen.

Spotify

Apple Podcast

Google

Pocket Casts

RSS feed

#bcbparty #burnt cook book party #bcbp #podcast #actual play #pathfinder #dnd #actual play podcast #d&d #burnt cookbook party #ttrpg #spotify

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grandmawitch · 1 year

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Traveler’s Stew from the Heroes’ Feast cookbook 🥣

My friend’s mother’s husband got some ostrich meat of all things so I had to figure out how to cook it. I think it tastes like beef & is v similar to the texture of beef as well but my partner disagrees 🤣

It works well in this stew though if you ever find yourself with gifted ostrich meat 🤷🏻‍♀️ very tender.

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rollingtablesiguess · 7 months

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Cookbook Rolling Table

Want to give your players a cookbook but can't decide on which one? Well, just roll a d10 and this table will do it for you! Each cookbook comes with a list of recipes. What the recipes may or may not do is up to you...

#dnd #dungeons and dragons #rollingtable #forgotten realms #dungeon master #dm #rpg #ttrpg #dice #cookbook #recipe #d10

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afinickyguide · 1 month

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episode 134: hot river crab bites 🦀🥖🌊

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thinking-about-bats-again · 7 months

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Random facts and canon tidbits from Heroes’ Feast: The Official D&D Cookbook

Dwarven cuisine doesn’t use many spices because dwarves have extra-sensitive taste buds and can detect complicated flavors in simple dwarven dishes like potato leek soup and corned beef and cabbage.

Halfling dishes include community cheeses (cheese fondue), melted cheeses (grilled cheese), oatmeal sweet nibbles (oatmeal cookies), and hogs in bedrolls (pigs in a blanket).

One recipe, Elven Bread, is said to be able to sustain an adventurer for a full day with only one bite. No, it’s not like any other fictional elven breads from famous high fantasy worlds. It’s cinnamon-swirled!

Speaking of totally original, legally distinct fantasy concepts, halfling meals include “second morningfeast.”

Dragonborns live in communal clans and eat mostly meat. As a result, they invented Brazilian barbecue. (Be careful when attending one, though, as some of the meat is from humanoids.)

Tieflings are the opposite of dwarves: their taste buds are charred, so they prefer extremely strong flavors. They also have a high spice tolerance, to the point where most tiefling spices could kill a human.

Half-orcs, being nomadic scavengers, often eat insects and grubs. Sometimes, they fry them or drizzle them in chocolate.

The book includes menus for restaurants on four different worlds. The menu for The Yawning Portal, a Forgotten Realms restaurant, offers four types of cheese. Checking the Forgotten Realms Wiki, I found that all four cheeses are from previous canon material, but the funniest one is Luiren Spring, which, according to the wiki, is a hard drug for halflings.

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heroes-feasting · 1 year

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Stuffed Egg-Battered Toast

“There’s nothing more comforting to a comfort-obsessed halfling than the warm intermingling scents of vanilla, maple, and walnuts filling their home.” - Heroes’ Feast, p. 120

French toast is a staple of Sunday Brunches everywhere, and it’s easy to see why. This fried breakfast bread is easily customized with whatever you want. Syrup? Eggs? Fruit? It’s all fair game to this tasty toast!

Taking a swing at its own version, Heroes’ Feast’s Stuffed Egg-Battered Toast looks to change it up by putting its toppings inside, rather than on top.

With each slice stuffed with mascarpone, walnuts, and a truly questionable amount of vanilla extract, your kitchen and taste buds are surely going to be treated to that homely vanilla smell that halflings crave so much.

Check out below for my notes on the results and for tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast

Prep: 5 mins Cook: 25 mins Total: 30 mins

Ingredients:

4 ounces (½ cup, 120 g) mascarpone, at room temperature

¼ cup (25 g) walnuts, finely chopped

2 tsp. (10 ml) pure vanilla extract*

4 (1-inch-thick) slices of brioche or challah

2 eggs

½ cup (120 ml) whole milk

¼ tsp. (2 g) kosher salt

2 tbsp. (30 g) unsalted butter

½ cup (120 ml) maple syrup

Confectioners’ sugar for dusting**

* That uh… sure is an amount of vanilla for a ½ cup of mascarpone.

** I used chopped strawberries instead.

In a small bowl, stir together the mascarpone, walnuts and vanilla. (I forgot to take a picture of this each time I made it. L.)

Use a thin knife to cut a 2-inch-long slit through the side of each slice of brioche, creating a pocket.

Gently open the pocket and spoon 1 tbsp. of the mascarpone mixture into each slice.

TIP: As mentioned in the “cook’s notes” section, the bread is very delicate and tears easily- so take extra caution when opening and stuffing the pockets.

Alternatively, the notes mention that you could use ½-inch slices and spread the mixture between them like a sandwich. However, I worry about its structural integrity while dipping it in the egg mixture or flipping it in the frying pan.

But, since stuffing each slice is a pain, it might be worth going with the sandwich method.

NOTE: Only stuff the slices if they’re cut 1-inch-thick. ½-inch and even ¾-inch slices are way too thin and will tear.

In a pie dish or shallow bowl, whisk together the eggs, milk, and salt.

BEFORE DIPPING the slices, melt 1 tbsp. butter in a large skillet over medium heat.

Dip two stuffed slices into the egg mixture, turning to soak both sides and letting any excess batter drip back into the bowl.

TIP: You only need to let each side soak for a few seconds. Any longer than 5 makes the bread mushy.

Place the sides in a skillet and cook for 2-3 minutes per side, until golden brown. Use a spatula to transfer the toasts to a warm plate.

Repeat to cook the remaining two stuffed slices.

Meanwhile, warm the maple syrup in a small saucepan over low heat for a few minutes.

TIP: The “cook’s notes” section mentions that warmed marmalade can be used to replace the maple syrup.

NOTE: I misread the instructions for this step and cooked all four slices at once. To fix the uneven browning, I flipped the lighter parts to the middle of the pan for about 20 seconds after cooking each side.

NOTE: To save on dishes, I chose to not warm my syrup.

Top the toast with strawberries (and/or confectioners’ sugar), drizzle with the maple syrup, and serve.

Overall, this recipe has one thing really working against it: the vanilla extract.

Personally, I found the filling to be inedible with 2 tsp. of vanilla extract in the mascarpone mixture. The alcohol in the extract doesn’t have enough time to cook out and leaves everything with a distinctly alcoholic taste.

This would be fine if other flavours used in the recipe complimented the taste of the alcohol or if the taste was expected (like an alcoholic french toast). Unfortunately, nothing here works with it and, being a breakfast food, it isn’t expected. So, it ends up overwhelming the toast and making it unappetizing.

My solution to this was to cut back the vanilla extract to ½ tsp. The taste was still a little strong, but there was an improvement. If you’re planning to make this at home, consider cutting the vanilla back even further, or try using vanilla bean instead to skip the alcohol entirely.

It’s also worth mentioning that the mascarpone makes these very rich. Interestingly, I found that the syrup and strawberries really helped cut the richness. You’re still only going to eat one though.

Finally, as mentioned in a previous step, although the structural integrity might be questionable with the sandwich method, it might be worth it just to skip spooning the mixture into the pockets. The mess it creates really makes you wonder if it’s worth it.

All in all, the unaltered recipe gets a 2.5/5, going up to 4/5 when the amount of vanilla extract is reduced. Still losing points for the remaining alcoholic taste and messy and needlessly difficult construction.

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sprintingowl · 14 days

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Dead Beets (TTRPG)

A quick rundown on the recipes that I am testing for this non-cookbook, definitely-a-roleplaying-game:

-Beet Greens Salad With Strawberries And Basil

-Brown Sugar Quick Pickled Beet Stems

-Beet Kvass

-Borscht, Open Ended

-Beet Molasses

The stretch goal that includes these recipes *is* a joke goal, but I have never been one to not take a joke seriously. Also all of the custom content levels---where you force me to add a new monster, weapon, or scenario to the game---get the beet recipes for free.

#ttrpg #ttrpg homebrew #ttrpgs #ttrpg design #indie ttrpgs #rpg #indie ttrpg #tabletop #dnd #rpgs #cookbook #roleplaying games

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thetrickster314 · 3 months

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For the Lolth of Cooking: A book of Underdark Cookery

From Leszar Rilynth the writer of "Eating Rocks and Liking it: A Guide to Goblin Cooking", "The Gourmet Grumbles: A Dwarf's Delightful Digestibles" and "Serenity in the Saucepans: Elven Elegance in Every Bite" comes "For The Lolth of Cooking: A Book of Underdark Cookery" Featuring 30 recipies fit for royalty.

#dnd 5e homebrew #dnd #dnd 5e #homebrew #dmsguild #dnd 5e art #dnd drow #cooking #cookbook #cookery #spider #fantasy #fantasy cooking #mushrooms

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