Time to finally upload the drawings and doodles I’ve made in the past months featuring my current DnD PC Polenta! She’s a goblin cleric of the Arcana Domain, and she actually does love the Italian dish she’s named after :)
Her party features tortle warlock Gip, satyr rogue-bard Yrilla, dragonborn sorcerer (thinks she’s a wizard) Svadilfari (who belongs to @reallytrulymeanit ;)), and a dhampir bloodhunter Sanogogh (who I’ve barely drawn bc he’s newer & the fact that Svadilfari keeps using Prestidigitation on him to make him sparkle has led to us generally making more memes of him than any actual art :’))
Gip’s a dad of a bat-doggo now, Yrilla has a friendly otter familiar, Svadilfari has already lost 3 pets, Sanogogh tried to steal a horse (it died) and Polenta sometimes acts like a pet herself with how small she is compared to the others. We’re a very peculiar party, but we’re working it out together!!
Spurred on by my aspiration to improve my cooking skills, and encouraged soundly by the lovely @andrastesknickerweasel I have embarked on a cooking adventure. Using the fan-made Dragon Age cookbook (which I found here), I’m randomly selecting recipes to attempt to make. We are using the tag #DA Cooking Club or #Dragon Age Cooking Club if you’d like to join us! 🍲
My first recipe was a rather involved and daunting one, Polenta Nevarran Style.
I’ve never had polenta before, much less made it. I scanned the recipe, obtained the ingredients, and set about to cook dinner, being quite hungry and eager to embark on my adventure. My plans took a slight detour when I realized that I did not in fact have a metal mixing bowl to use as a makeshift double boiler, as I previously thought I did. Not to be deterred, I made my hasty way to the nearest discount store, to see if I could find a cheap metal bowl. Did you know that nowadays they don’t just make solid metal mixing bowls anymore?? But I found something that I think will be even more useful to me in my future cooking endeavors (plus it’s cute as hell). Behold! MINI WOK!
Also pictured inside big sister wok, which was given to me as a gift by my family, and which is so large I never use.
The cooking process took a couple hours, but I am happy, and proud, to say that it turned out tasting quite delicious! I did substitute out the green pepper for a zucchini, zucchini being a preferred vegetable, but the end result was rather a success! And next time I know to prepare for standing in the kitchen for several hours stirring corn meal if I ever make polenta again. This recipe takes some time and dedication
Difficulty: 4/5 - just for time spent cooking. My poor feets.
Taste: 4/5 - While I really like it, I think the ratio of how much vegetable oil was used may have been a little off. I also am very bad at sauteing vegetables, I have discovered.
Pairing: I’m thinking this might be Cullen/Dorian. Cullen decides to get domestic for an afternoon and spends some time in the kitchen to make a homey, cozy dish for the pair to share. It takes some time to prepare, but it has a very warm and comfortable feeling to eat.
“Bowl of Soul”: Roasted sweet potato, black beans, quinoa, grilled corn, sautéed kale, polenta cake and a gluten-free mac ‘n ‘cheese’ ball tossed in spicy buffalo sauce w/ spicy pickled cabbage, garlic aioli and a side of gravy.
Check out the Master Post to see what this wacky project is all about and get the cookbook to join in the fun!
There are epic things to come this weekend using the secret ingredient I acquired at the fancy grocery store last week, but one of the things I'm making goes with polenta, so might as well strike that recipe off the list, and what the void, why not tomato sauce too while we're at it? So let us go to Antiva to sample Polenta & Tomato Sauce:
"In Pursuit of Porridge" counts polenta and tomato sauce as separate recipes, but it suggests serving the sauce on polenta, and polenta is really just a vehicle to serve things on, so I'm reviewing them together. I made firm polenta by the way, in case that wasn’t apparent by the block-o-polenta.
Difficulty: 3/5. The polenta took a lot of babysitting, but overall it was less difficult than I'd thought it would be. I didn’t burn it or get lumps anyway. The tomato sauce was very easy, though fiddly. I hate de-seeding tomatoes!
Ingredient cost/accessibility: 1/5. Nothing in these 2 recipes was that expensive or difficult to find where I live.
Taste: 3/5. Both the polenta and the sauce are good on their own, but a little bland. That's probably my fault somehow though, as I've had both better polenta and better sauce. They are both improved by being served together. All in all a tasty simple meal.
Suggested pairing: the cocktail pictured was quite good, but I bet wine of some sort would go well too? I actually don't like wine at all (don't @ me Fenris!) so I couldn't tell you which wine, but probably wine.
Suggested pairing: Josephine/Blackwall. Comfort food for Josephine but bland enough for a Ferelden XD
And speaking of the cocktail pictured, gaze in wonder at the First Blood.
Difficulty: 1/5. Just pouring some booze over ice. Actually I guess you’re supposed to pour in a shaker with ice then stir, then strain into a chilled glass, but as I don’t have the right glass nor did I want to wash a shaker that wasn’t going to be doing any shaking, I just poured it over my fancy spherical ice and stirred in the glass. I doubt it made a difference. If you want to count the garnish it’s 5/5 because I obviously don’t know how to make a twist of lemon and just put a chunk of peel in there XD
Ingredient cost/accessibility: 4/5. I didn’t have most of these alcohols and I’m not comfortable admitting just how much I dropped at the liquor store today. It avoids being 5/5 because there were a variety of options available, some of which were cheaper, and nothing was particularly hard to find.
Taste: 3/5. I’m not the biggest gin fan, but the cherry and almond notes were nice. I wonder if I would have liked it more without the vermouth. Perhaps I’ll try that with another Antivan dish.
Suggested pairing: Adoribull. It’s sophisticated, but kind of hit me like a truck in the buzzed department, so it seems fitting.
And in case you’re wondering, yes Polenta Nevarran style will be coming soon, as I’m cooking for one and I don’t see a reason to make polenta over again later when I have perfectly good polenta left over now.