#Braised Rabbit Pie

[aurora--sky]

Tłumaczenie 12 potraw od @brazenlotus

Dwanaście potraw z kategorii Domowe [Homestyle].

➝ data tłumaczenia: 23.11.2024

🧀 Kula serowa z krakersami 🍦 Cannoli 🫓 Chipsy tortilla z serem 🧅 Zupa cebulowa

🥘 Tartiflette 🌈 Tęczowy tort warstwowy 🩵 Tort „Tęczowe niebo” 🐇 Pasztet z duszonego królika

🥬 Duszone ziemniaki z kapustą 🥚 Jajka faszerowane 🥧 Irlandzkie ciasto jabłkowe z sosem custard 🍲 Jagnięcina duszona z ziemniakami i cebulą w gęstym sosie

tłumaczenie nie będzie działało bez moda

tłumaczenie należy włożyć do folderu z modem

mod wymaga Core Food and Drink, Core Mod oraz XML Injector

tłumaczenia do tych wymaganych modów można znaleźć u @daisy1728 na tej stronie

chyba każda potrawa ma dodatkowe opcjonalne składniki i cechy parceli do pobrania, aby urozmaicić grę/potrawy. przeczytać można o nich na stronie z wybraną potrawą, a pobrać u @ayla88

➝ zgłoś błędy przez formularz lub ask ➝ gdy tłumaczenie nie działa ➝ lista moich tłumaczeń ➝ co aktualnie tłumaczę/aktualizuję ➝ tou ➝ kup mi kawę

📂 POBIERANIE 📂

Classic Cheeseball - SFS Cannoli - SFS Chips and Queso - SFS French Onion Soup - SFS

Tartiflette - SFS Rainbow Layer Cake - SFS Rainbow Sky Cake - SFS Braised Rabbit Pie - SFS

Colcannon - SFS Deviled Eggs - SFS Irish Apple Cake with Custard Sauce - SFS Irish Lamb Stew - SFS

[river-selkie]

Recipes for Water Based Kintypes

These are recipes I enjoy that make me feel more otter or things that I think would! This is pretty anthromorphic since I am eating human food, but I hope this is still helpful!

Not taking requests for other types of therians/kintypes since this was a lot of work, so sorry!

Shellfish - Including Cephalopods

Clam Fritters

Grilled Cockles

Clam Chowder

Baked Scallop Shells

Cajun Seafood Boil

Garlic Butter Razor Clams

Bouillabaisse

Spanish Paella

Crawfish Linguine

Shrimp Ceviche

Spicy Stir Fried Squid

Ikayaki (Japanese Grilled Squid)

Squid Ink Pasta With Shrimp

Jellyfish Salad (Putting This Here)

Salt and Pepper Cuttlefish

Raw Oysters on the Half Shell

New England Fried Clams

Maryland Crab Cakes

Lobster Thermidor

Yangnymeon Gejang (Spicy Raw Crab)

Sailor Style Mussels

Seafood Okra

Shrimp Platter

Finned Fish

Cioppino

African Fish Stew

Trout With Garlic Lemon Butter Sauce

Miso Glazed Salmon

Unagi Don (Grilled Eel Rice Bowl)

Oden (Japanese Fish Cake Stew)

Foil Pack Halibut

Tuna Onigiri

Sardine Pasta

Authentic Anchovy Caesar Salad Dressing

Mediterranean Style Fish Soup

Salmon Ochazuke (Tea Rice)

Fish Tacos

Garlic Butter Baked Tilapia

Pan-Seared Halbut with Caper Sauce

Crispy Pan Fried Tilapia

Herring and Pumpkin Pot Pie

Creamy Fish Chowder

Potato Pancakes with Smoked Salmon, Caviar and Dill Cream

Pan Seared Tilapia

Clay Pot Fish and Tofu

Indian Fish Masala

Spicy Green Masala Fish Fry

Spicy Salmon Crudo

Oven Fried Catfish

Lemon Butter Pan Seared Trout

Non-Fish Meat

Fried Frog Legs

Rabbit Cacciatore

Chicken Chasseure

Escargot (Snails)

Human Safe Kibble Recipe

Chicken and Dumplings

Wood Roasted Whole Duck

Peking Duck

Honey, Soy, and Ginger Duck

Doro Wot (Ethiopian Chicken and Egg Stew)

Cantonese Soy Sauce Whole Chicken

Chinese Chicken and Mushroom Soup

Scotch Eggs

Vegetarian, Vegan, and Plant-Based

Wakame (Seaweed Salad)

Tofu "Salmon" (Consider using rice paper and seaweed as "skin")

Beer Battered Vegan Fried "Fish"

Sweet and Sour Vegan "Fish"

Braised Lotus Roots

Korean Marinated Eggs

Caramelized Garlic-Chili Lotus Stems With Mung Bean Noodles

Sauteed Baby Bok Choy (Saw some otters IRL eating these raw)

15-Minute Zucchini, Pea, and Watercress Minestrone

Vegan "Fish" Pie

Vegan "Fish" Sauce

Vegan "Eel"

Vegan Takoyaki (Octopus Balls)

Nori Wraps

Bean Curd Sticks

Vegan "Tuna" Salad

Watercress Soup

Tofu Pot Pie

Seaweed and Tofu Fritters

Vegan Garlic Butter "Scallops"

Oyster Mushroom Skewers

Seaweed Miso Soup

Cold Noodles in Icy Broth

Marinated Bean Curd with Kelp

Miso Garlic King Oyster Mushrooms

Old Bay Potatoes

Egg Fried Rice

Chewy Potato Noodles

Desserts

Hot Buttered Apple

Melon Ice Cream Soda Float

Frozen Fruit Shaved Ice

Lemon Snow Pudding

Summer Fruit Salad

Blue Jello Cloud Mousse

Kelp Nougat Crunch

Frozen Whipped Jello

Taiyaki (Fish Shaped Sweet)

Soda Float

Cloud Coconut Jelly

Haupia (Coconut Milk Squares)

Raindrop "Cake"

Any Shaved Ice

Lemon Posset

Fruit Filled Spring Rolls

Drinks

It stopped letting me attach links so names only here.

Clamato Juice

Alcoholic: Micheladas

Wheatgrass Juice

Cucumber, Lemon, Mint, and Ginger Water

Coconut Milk Brazilian Limeade

Ocean Water Punch

Alcoholic: Seafood Bloody Mary

Watercress and Honey Tea

Kombu/Kelp Tea

Shellfish Broth

Blue Raspberry Iced Lemonade

Hwachae (Korean Watermelon/Fruit Punch)

Agua de Pepino (Cucumber Agua Fresca)

Fish Bowl Punch

[tastesoftamriel]

The Cheydinhal Bridge Inn

The Niben's best kept secret, specialising in Cheydinhal's signature Dunmeri fusion

Morndas

Harlun's Watch famous beef pie, with tender beef brisket, Harlun's Watch Stilton, locally-foraged mushrooms, and a wickwheat crust

Tirdas

Hlaalu-style ash-baked chicken, with fresh roasted vegetables from Cheydinhal Market

Middas

Corbolo River grilled salmon, with a sweet teriyaki glaze, pickled comberries and radish, and egg fried saltrice

Turdas

Nibenay Basin wild rabbit, braised in port, sujamma, and served with ash yam gratin

Fredas

Cheydinhal roast goose, with plum and comberry sauce and creamed hacklo-lo

Loredas

Lake Arrius creamy slaughterfish and mudcrab bake, served atop cheesy saltrice

Sundas

Jerall Mountains venison roast, with black pepper gravy and spicy ash yam wedges

[edwin-paynes-bowtie]

james & cordelia and thomas & alastair go on a double date night. what do they do? what restaurant do they go to? what food do they order? where do they go afterwards? 👀

OOOH YES I LOVE THIS ASK and saved it until I finished work so I could devote attention to it

OKAY so. SO. I think that they go to dinner first at a nice restaurant, you know, for the romantic vibes. Also because let's be real they can afford it on any given day. I'm thinking that they go to Kettner's Townhouse since Matthew is away on his Voyage (and that's why it ain't a triple-date), Oscar Wilde went there, and Alastair thinks it would be funny to write a fire-message on his napkin critiquing the ambiance that Wilde enjoyed.

Looking at the menu, I think that their orders would be:

Marinated olives to split as a starter between them - Cordelia keeps pitting them with her fingers so James can eat the pimentos which he likes, and Alastair is ashamed to be dining with them

Rabbit rillettes, toast and cornichons for James. I think he likes to try different meats a lot, and game meats would be something he was into trying

Soft polenta, braised escarole, wild garlic and sheep’s ricotta for Cordelia. She's super into the cheese, and James swipes some off her plate and she giggles and wipes the sauce away with her finger

Burrata, marinated peppers and Calabrian chilli honey for Alastair (who sits there explaining how amazing it is to combine sweet and spicy flavours)

Chicken, leek, and bacon pie, hispi cabbage to share for Thomas (it's canon that he likes chicken a lot in Chain of Iron). He shares the cabbage with Alastair of course.

Chocolate mousse, olive oil and sea salt for James and Cordelia's shared dessert

Tiramisu for Thomas and Alastair's shared dessert

After dinner and a hilarious Matthew-and-Alastair fire-message exchange, they all head off to wander about the Strand. They have a fun time ducking into various small shops and 100% eat even more dessert from confectioner shops.

Then, they attend a candle-light concert in one of London's concert halls before heading home!

[annachum]

Aragorn and Arwen's wedding feast has a whopping 7 courses

It's got an array of foods from cuisines of all four races in the wedding - Elves, Dwarves, humans and hobbits

Basically the menu for Aragorn and Arwen's wedding feast

Starters

. Raw Oysters with Lemon

. Smorgasbord

. Fennel and Apple Salad with Croutons

. Pumpkin soup

2nd course ( Vegetables )

. Cabbage Rolls with Golden Carrot Sauce

. Spinach and Cheese Tart

. Baked Stuffed Eggplants

. Mashed Sweet Potatoes

. Stuffed Artichokes with Saffron Sauce

3rd course ( Poultry )

. Baked Whole Chicken with White Sauce

. Roast Swan stuffed with Mushrooms

. Wild Pheasant and Carrot Stew

. Roast Duck in Orange Sauce

. Braised Peacock with Almond Milk

4th course ( Seafood )

. Butterflied Trout with Roasted Potatoes and Elvish White Sauce

. Salmon and Mussels Stew

. Raw Oysters with Lemon

. Grilled Stuffed Crabs

. Sea Bass in Puff Pastry

5th course ( Meat )

. Roast entire Lamb with mashed potatoes

. Roast Suckling Pig with Grilled apples

. Roast Beef and Gravy

. Venison stew

. Grilled Rabbit with Sweet potatoes

6th course ( Fruits and Cheeses )

. Fruits

. Smoked cold ham and Cheeses platter

7th course ( Dessert )

. Apple and Pear Saffron Pie

. Baked Stuffed Peaches with Custard

. Lemon Meringue Custard Pie

. Sticky Toffee Pudding with Custard

. Summer Pudding ( basically it's wild berry steamed Pudding )

[thewolfparadox-things]

Simple Menu for a Small Feast of Hircine

Simple Menu for a Small Feast of Hircine

Appetizers

Venison Carpaccio - Thinly sliced venison drizzled with olive oil, balsamic vinegar, and Parmesan cheese.

Wild Boar Skewers - Grilled wild boar skewers served with a sweet and sour dipping sauce.

Smoked Trout Dip - Smoked trout blended with cream cheese, dill, and lemon juice. Served with crackers or bread.

Main Course

Roasted Stag - A whole roasted stag with all the trimmings, including roasted vegetables and potatoes.

Grilled Elk Chops - Grilled elk chops served with a mushroom and demi-glace sauce.

Braised Rabbit - Braised rabbit in a red wine sauce with herbs and vegetables.

Side Dishes

Roasted Root Vegetables - Carrots, parsnips, and turnips roasted in olive oil with herbs.

Wild Rice Pilaf - Wild rice pilaf with mushrooms, onions, and garlic.

Green Bean Casserole - Green beans baked in a creamy mushroom sauce.

Dessert

S'mores - Roast marshmallows over the campfire and make s'mores with graham crackers and chocolate bars.

Apple Pie - Homemade apple pie with a flaky crust and warm apples.

Huntsman's Pie - A hearty pie filled with venison, potatoes, and vegetables.

Drinks

Beer - A selection of your favorite beers, including some craft beers and local brews.

Wine - A selection of red and white wines, including some that pair well with the food on the menu.

Non-alcoholic beverages - A variety of non-alcoholic beverages, such as water, soda, and juice.

This menu is simple, yet hearty and satisfying. It is perfect for a small feast of Hircine held outdoors. The dishes are all easy to prepare, and they can be cooked over a campfire or on a grill.

[pantachorei]

@spurhill : Boothill has stayed true to his promise, and made quite the meal for Ratio. Though there's no fancy plating like there would be in a restaurant, it was a nice, hearty plate of vegetables, braised rabbit, and some bread with a small bowl of berries and nuts on the side.

He also gets a cup of water. The sweet potato pie on the counter behind him seems pretty fresh too.

"Bone apple tea, Adonis."

…   bone,   what   now   ?

while   he   certainly   appreciates   the   meal,   lacking   the   fancy   set-up   as   it   may   be,   he   is   slightly   puzzled   regarding   the   exclamation.   ❛    that   is   not   a   real   saying,   ❜   he   points   out,   but   makes   his   way   over   to   inspect   the   meal   briefly,   before   wandering   up   to   the   ranger.   a   hand   finds   his   cheek,   and   an   appreciative   kiss   is   pressed   to   his   lips.   ❛    thank   you.   it   smells   lovely.   ❜

[bigbrujabruja]

2. What is it you crave?

The first night at the castle had begun to feel like it would be a cold and lonely one for Myra. The new peace time council would not meet for three days, and Myra was informed that in that time she was to meet with the seamstress, the armorer, and a man named Therik who she was told would be the man she doled out training instruction to. It was expected of Myra to tell these people what she wanted from them, something she was wholly unfamiliar with doing. Myra grew up being told what to do and even during the war, every time she gave commands she was she'd be told she was just some herders girl and that she knew nothing of war. Before accepting the offer to be on the new council, she thought fondly of being back on the farm awaiting orders rather than giving them out for a change.

Her quarters were spacious. She thought she could have fit her entire bed in the fireplace that crackled and roared in front of her. Her spine and shoulder and thighs ached from the ride in to Huxbridge all the way from Granmarquette and she wanted nothing more in the moment than enough wine to make the ache go away, if only for the next 8 to 10 hours.

"What would there be to do for a strategic advisor in peace time?" She thought. "How do I justify my being here? Should I even empty my pack? How long until they realize they've made a mistake and they send me back to Splitrock? Was I fool to think I could do this?"

Myra lay splayed out, still in her riding clothes on the stone floor in front of the fire too sore to do anything but worry. Just as her mind began to race almost as if on cue, an eager knock echoed through her chamber door.

The door hreeked on dry hinges and a pair of honey brown eyes peered from beyond it's edge.

"M'lady, Im here to ask if youre hungry after your ride in today." Dianas mezzo soprano voice crooned.

Myra, recognizing the soft shouldered woman in the window merely by her her eyes, shot up from her supine position failing to consider her bodies state. As she spoke, the discomfort ripped the air from her lungs. The empathetic soul behind the honey eyes entered feeling the unspoken discomfort of the moment and closed the door with an experienced swipe of her round hips.

"Yes, I'm quite hu- umm if you don't mind just leave it on the table. I'll get to it in a bit" Myra forced as she struggled to her feet. Even 15 feet away and only in the room for a few seconds Myras nose filled with the scents of the schmorgasbord the cooks daughter held. Diana stood next to the door for a brief moment, unsure if she should comply or press.

"If I could M'lady, if you have the time perhaps I could sit with you for a moment. I'm the cook, Millicent's daughter Diana, I'm to ask your preferences."

"Please, Myra is more than fine. I'm not used to being a 'm'lady' quite yet." Myra replied, lowering herself with haste onto the nearest chair.

---

Dianas toes secretly crinkled in her shoes with nerves. She'd hoped she wasn't too presumptuous with the variety and amount of food she'd brought. Her back muscles clenched to hold the heft that hung beneath her chest.

"Myra" she spoke, "if it's more comfortable for you, I could bring it to you by the fire."

Diana watched the formality wash away from the woman before her with her words. Her shoulders rounded and her back relaxed. Myra's eyes glowed green like witches fire next to the hearth as she nodded wordless to come forward.

" I brought a bit of everything" Diana spoke as she approached, laying the platter on the end table between the two fireside chairs. Her cheeks warmed with joy as she caught Myra's eyes disconnect from Diana's and examine the tray between them the same way she looked at her in the window. Diana cooed;

"Braised rabbit with sage potatoes and leeks, shepherds pie, a bit of lamb roasted fresh this evening, some local cheese, bread pudding and a pitcher of our own wine." Pride glazed each of Diana's words as she smiled , trying to tame her heartbeat.

In the fires glow and up close Diana saw more of the characteristics of Myra's facial structure than she'd realized initially she could. The convex arch of her cheeks, the scar above her eyebrow and another that followed the curve of her lower lip. She'd lived with difficulty these past years and deserved to know comfort and satisfaction more than anyone Diana had met. In her minds eye she saw glimpses of the woman before her in the future. Flush rounded cheeks, the softest skin, the pinkest lips, a the quickest glimpse of double chin. The embodiment of a well fed , well taken care of noblewoman and Diana wanted nothing more than to be the one to make it happen. Dianas breath rested at the edge of her throat awaiting the heros response.

"It all looks and smells fantastic, Diana. I haven't looked around the room yet, but could you find us two cups? I'd like it if you were to join me. If you can spare the time."

Diana beamed and sprang from her chair, knowing exactly where to look.

---

At first Myra picked at the food, but after her first glass of wine and moving beyond formality Myra let her defenses rest and more intently dug into the dishes in front of her. Brief moments of embarrassment as she groaned with pleasure a moment too long, or let a squeak escape her lips as she sucked lamb off the bone. Diana was cherubic and beautiful and soft and kind. She'd never known of the things she'd seen and experienced and she found herself desiring her even moreso because of it.

Myras hunger betrayed her better table manners but each time she thought she'd have put the young cook off she'd look up and see the bridge of her nose crinkle with glee, and the edges of her mouth curl with pride. Before she had realized she'd cleared the platter and for the first time in ages she felt stuffed.

As the two emptied the pitcher of wine between them, having meandered between topics, in a moment of Myra's charm, Diana laughed and let her finger graze the top of Myra's hand. Myra wondered it a gesture to test the waters.

Diana gently licked the wine from her lips and asked, " Now that you've tasted the best of what I have, I must know... what is it you crave?"

Myra's face flushed with warmth. The question acted like a spell, erasing the knowledge of every dish she'd ever had from her mind. She stumbled over her words. Was it the wine that made her want to say that what she craved was her?

"I-well I've never been in a position to be picky, you see, but I think I'd like whatever you bring me." She replied.

Diana moved to the edge of her seat and leaned forward. "I feel that to be true. I do. But I'd like for you to think about it. I want you to know that what I want for you is to never go too long without having your cravings sufficed No matter what they are."

Myra's breathe shallowed with nervous excitement. The heroes eyes doed into cool green pools, intermingling with the warm honey glow of her new friend Diana. The hero that had songs written of her, the newest and youngest council member in history wanted nothing more than to know what she wanted because it was what Diana wanted for her. Wordlessly, meekly, Myra nodded, her eyes locked her lips.

"I think you'd to kiss me, is that right?" Diana stated more than asking.

Myra nodded yes, and Diana closed the short distance between them. Rich fat from the the heavy food intermingled with the sweetness of the wine between them before Diana pulled away, smiling.

"Let's get you ready for bed 'm'lady'. You'll rest well. In the morning I'll bring breakfast. Would you like that?" She cooed.

Myra, squeaked " yes. I think I would, very much."

In the matter of a few hours, every worry, every ache, every overcooked thought had left Myra, even if only for an evening and in it's place was something she hadn't felt since she was much younger. Excitement for what to come.

Slow burn, sapphic, pining, high fantasy setting, feedist kink fic chapter incoming. Y'all will have to let me know what you think. It might become something it might end up being nothing, we'll see.

1. Food is Love

Diana had been born to a cook and an armorer. Her whole life had been spent behind the castle walls. When she was old enough to carry a platter she began to help her mother in the kitchen. " Food is love, Diana" she'd heard her mother say countless times in her youth. Her teenaged years were spent pouring over chicken scratch recipes, perfecting glazes, and elevating the presentation of the castles most beloved dishes, hoping one day that the castles kitchen would be her domain.

She was 16 when war came to her homeland, and though the fighting was far from the castles walls, the effects were felt on a daily basis. Food became more function than form. Instead of shipments of new ingredients, the castle received wagons of staple foods and root vegetables. For three years, Diana did what she could to elevate bland beige dishes to something greater, and she'd found herself becoming a better cook for it. She was 19 when the peace papers were signed. In that time, her golden blond hair had darkened. Her back had curved out and a diet of carb rich foods, despite times of scarcity had rounded her form and filled out the hand me down dresses her mother had once worn.

For nearly a week straight, the castle celebrated victory, and each day more soldiers returned home. For seven days, Diana and her mother commanded the kitchen like a battalion almost around the clock to keep up with the demand. Dabbing sweat off her forehead before bringing another suckling pig into the dining hall, she listened to songs the bards sang of heroic deeds. One subject of these songs above all else piqued Diana's ear. Myra of Splitrock. The daughter of cattle herders who answered the call of war and rose through the ranks using her herding knowledge to manipulate the battlefield. The musician sang about the dark haired green eyed girl who refused to leave the field of war even after having an axe buried into her shoulder. The song conjured glorious images of the woman in her mind. Pictures of beauty rivaled only by Myra's intellect and ferocity.

"Did you know she's going to be the tactical advisor on the new council?" Diana overheard, refilling goblets of wine from the heavy pitcher in her hand. Dianas heart fluttered at the thought of laying eyes on THE Myra of Splitrock, and each day for the next week, any time spent not working, Diana spent sitting in the kitchen window where she had a perfect view of the castle gates.

---

Myra had politely declined the messengers request to take the position at the castle twice before finally agreeing. It was a hard thing to accept. Growing up there had been no day dreams, no wondering what she'd be when she grew up. She was born to herders, she'd become a herder, and until war had come she anticipated that she'd die a herder. But injury and exhaustion had taken it's toll. Despite only having had her 25th year she could no longer lift her left arm above her shoulder without considerable pain. The surgeon had said she was lucky to have any use of it at all let alone keep it. Her body ached in ways that someone only decades older would have understood. She'd be only a burden if she were to stay. At least if she went, she'd be elevating her family name to noble status.

She arrived at the castle in the morning. Having rode along with the messenger who'd been sent for her. The sling of her bag dug into the most tender tissue of her shoulder with each trot of her horse. Her heart rested in her throat as the castle gate opened. What awaited her she wasn't exactly sure, but she knew it would be a wholly alien experience. A world of etiquette and complicated garments and even worse still , down time she would not know what to do with. She'd learned in the last three years that war changed a person, but she never anticipated what she'd accepted to be waiting for her.

The gates opened and she entered into the courtyard. The air sickly sweet with stale wine and the remnants of festivities. Celebrations had died down and Myra had found herself amongst people finding their rut in the road once more and she felt relief to find no fanfair awaiting her. Two flights above her, though, in a window reading a book smiled a woman her age with honey brown eyes that reflected the sun.

--

Diana recognized the woman below her instantly as Myra of Splitrock, though the image the bards words had painted differed from what was present. Myra was undoubtedly beautiful, but Diana thought perhaps she failed to account for the effects war would have had. Dark circles seeme set in to the skin below her green eyes, a patch of skin on her upper chest shown pink with raised scar tissue, undeniably from where she was struck. Diana spied the faintest wince as Myra slid her pack off her shoulder to a stable hand beside her. What struck Diana most though was that this beautiful womans body bordered on gaunt. Seasons of half rations and constant stress had left it's mark on the hero. Dianas heart ached. A pang of guilt echoed in her chest for having lived such a different life from hers but Myra looked up and Diana felt a warmth through her entire body as their gazes met one another. Despite exhaustion and discomfort, Myra smiled back at Diana and in that moment her mother's words rang clear in her mind, with more truth than she'd ever felt before and she knew what she had to do.

"Food is love, Diana"

[whimsical-twist]

Alice in Wonderland!

This set was way too cute. I regret not buying a checkered table cloth 😆

Macaron Flavours:

Eat Me cookies - Thai Milk Tea

White Rabbit - Expresso Mocha

Dinah - Matcha

Alice - Earl Grey Lemon

-Cheshire Cat: Red Velvet Bento Box Cake

-Drink Me Potion: Blue Curacao Pineapple Jelly

-Queen of Hearts: Milk Tea Cheese Cake

A close up of my Queen of Hearts Milk Tea Cheese Cake! It was hard to get a clean line with the mirror glaze, my hands suck. But I love it still.

Which dessert would lead you down the rabbit hole? The Macarons entice me for sure.

Savoury Menu!

Card Suits - Chicken & Vegetable Dumplings

Cheshire Cat - Braised Korean Short Rib Puff Pastry

Tea Party Cups - Crab Ragoon (completely edible tea cups, road signs and hat!)

Pocket Watch - Japanese Beef Curry Pot Pie

I wish I had better lighting :')

[travelingbytastebuds]

COLONIAL AMERICA WHERE: City Tavern Restaurant (138 S 2nd St, Philadelphia, PA 19106) *has since permanently closed* When I very excitedly told my less enlightened ethnocentric ex-fiancé about my plan to eat a different food from every country in the world, he complained and asked me why I didn't start with America first. So I told him, "Well... that's not the point of this experience. I want to adventure to new places, see what else is out there and--" "I know, I know," he sounded like he was rolling his eyes at me over the phone. "I just don't know why you didn't put America first." I was a little caught off guard by how close-minded he was being, but the more I thought of it I came to the conclusion that I HAD put America first. For the first 35 years of my life, I had been eating hamburgers, hot dogs, chocolate chip cookies, apple pie, mac and cheese, fried chicken, banana splits, clam chowder, ect for nearly four decades! I have done the American leg of this tour to tastebud death.

I mean... that was part of the problem. I was bored of eating the same old thing for the rest of my life. Hamburgers are delicious, but just how many of them can you eat before you want MORE... before you want to try Senegalese thieboudienne, Korean kimbap, Mongolian buuz, West African domoda, Peruvian ceviche, Spanish tapas? The world does not come in one flavor-- nor should it ever! Also, the more I thought of it, I had also done a very colonial American restaurant. City Tavern was one of my favorite cosplaying finds when I was living in Philadelphia one spring, so much so that I literally took my fiance there when we were together. FFS, this man can't remember anything! We did colonial American. He was sitting right there for the damn meal! But I digress... I don't remember what we ate that night, but the bread in that place was amazing. The menu offers things like cornmeal fried oysters, New England corn chowder, seafood melange, turkey pot pie, veal, venison, braised rabbit, apple-wood smoked pork chop (I think that's what I got actually), lobster pie, ect. Some of these recipes came from Thomas Jefferson's own cookbook (though he definitely was not the one who wrote it going by history). But that bread, wow... it just melts, just melts in your mouth so well... The tavern itself was built in 1772 to be "a large and commodious tavern" worthy of the largest and most prosperous city in all the colonies, Philadelphia. For over two hundred years it continued to operate, still keeping the old decor and colonial garb, until the pandemic hit the city hard and even hundreds of years of history could not compete with covid-19. When I heard about that, my heart just about broke. No more time traveling restaurant... There is a colonial American restaurant in Charlottesville, Virginia by the name of Michie Tavern, but my first love will still be City Tavern Restaurant of Philadelphia. PS. My ex is dumb.

[kineats]

Sorry for missing the meat part of that request! I'm gonna do that rn!

Venison Stroganoff

Venison Stew

Mutton Casserole

Simple Mutton Stew

An Awesome Mutton Stew

Hare with Pine Nuts and Sultanas

Slow Cooked Hare Hash and Eggs

Blueberry Bison Chili

Bacon Wrapped Bison Meatloaf

Cedar-Braised Bison

Game Pie

Rabbit Chasseur

I hope this helps!!

Hi! do you think you could do something for a black bear? mostly meat based and fish please! i also don't like tomatoes or onions! tysm!

Sorry this took so long, friend!! Here's some Black Bear recipes!!

Surprisingly, black bears are mostly herbivorous, getting protein from bugs and very occasional fish! Berries, Grasses, Plants, and Honey are the main staples. Let's see what I can do!

Honey Jelly

Honey Scones with Rhubarb Compote

Honey Feta Orzo

Honey Soy Fried Veggie Rice

How to Cook Wheat Berries

Rye Porridge with Blackberry Compote

Barley Breakfast Porridge

Rye Porridge with Morels

Whitefish with Lemon and Herbs

Cooking with Borage

Spring Onion Soup

Wild Garlic Soup

Easy Zucchini Salad

Herby Greens & Strawberry Salad

Seven Herb Soup

Forsythia Syrup

Elderberry Syrup

More Elderberry Recipes

Dewberry Cobbler and Sherbet

One Bowl Lemon Blueberry Bread

Baked Nectarines with Pistachios

Ricotta Panna Cotta With Nectarines and Honey

Berry Chia Pudding

Protein Apple Crumble

[brazenlotus]

Braised Rabbit Pie • Homestyle Recipe

A savory dish made with tender rabbit meat and flavorful vegetables, all baked together under a flaky crust until golden brown.

Download Info

Public Release: 28th April

[tastesoftamriel]

Chef Talviel, do you have any ideas for easy yet elegant meals that will please the palates of everyone on the Elder Council? Cost is no obstacle, since my new wife, who is a junior member of the Thalmor delegation to the Empire, and I have recently come into some funds left to me by a distant ancestor. She tells me that in the Summerset Isles, meals at celebrations and events for high-ranking nobility often consist of 14-course banquets of salads and soups. Yours, Aloysius Tharn of Cheydinhal

Dear Aloysius,

While it is true that 14-course menus are the norm in Summerset, it is not typical for there to only be salads and soups on offer (there are typically only three to four of each). After all, High Elves do need some substantial food if they're to endure 14 courses spent in each other's company. Anyway, without further ado, I hope that these recommendations help you find some inspiration. ~Talviel

Appetisers

Cold seaweed amouse-bouche, with sesame seeds and candied yuzu peel

Nut salad, with rucola and iceberg lettuce, and a mix of hazelnuts, walnuts, almonds, and pecan-butter dressing

Sashimi platter, with tuna, salmon, hake, squid, and swordfish

Soups

Palate cleansing soup, with nettle and mint

Cauliflower and feta soup, with garlic croutons

Bouillabaisse, with Rumare slaughterfish, salmon, and Gold Coast clams and lobster

Fish

Seared Topal Sea marlin, with ponzu shōyu, watercress and salmon roe

Flame-kissed scallops, with brown butter, pea mousse, and West Weald parmesan

Main courses

Smoked rabbit pie, with Shetcombe Farm vegetables and fresh cream

Braised king abalone, with rehydrated scallops, oyster sauce, and Elsweyr-style greens

Stuffed peacock, with figs, pancetta, and spiced sourdough stuffing

Butternut squash and micro-herb tortellini, with brown butter sauce, pecorino, and pine nuts

Dessert

Chili-and-dark chocolate panna cotta, with hand-rolled nougat-caramel truffles and raspberry coulis

Lemon tart, with flame-kissed brandy meringue and grand cru Russafeld Heights champagne infusion

[fuckyeahjeremyclarkson]

When I was a small boy, we’d eat out once a year, always at the Berni Inn in Doncaster. The choices were not extensive. To start, it was either grapefruit juice or pineapple juice, and then it was breaded plaice or steak. Mind you, customers were able to choose how they’d like their meat cooked. For an hour. Or for much, much longer. The vegetables, meanwhile, went into the pot when you booked the table.

I knew this was wrong, even when I was only six, because my dad was a fanatical cook. He would cook for people all day. He cooked for the postman. He cooked for the women who worked for my mum in the barn at the bottom of the garden. And when he ran out of people to cook for, he’d make elaborate cakes for the birds.

He would rise at six so he could start cooking and I still yearn for some of the things he made. Tripe in a simple milk sauce, especially. And his roasted heart was one of the cornerstones of my childhood. Alongside Mungo Jerry, being bullied and the hedgehog-print jeans my mum made for me because Levi’s were too expensive. And which were the root cause of much of the bullying.

Later, in my teens, he would take me to London occasionally, and we’d go to a restaurant at 235 King’s Road, which was called 235 King’s Road. Or an Italian place on the Earls Court Road called Il Palio, where Bruno the owner and his chef would have furious rows all night long. And then at lunchtime, he’d take me to a place he knew in Marylebone for a salt beef sandwich.

Later, as my mum’s business started to become more successful, we’d go to San Lorenzo in Beauchamp Place and Odin’s, which belonged to Peter Langan. And I didn’t like the food they cooked because it wasn’t plain. It wasn’t simple. It wasn’t tripe in a milk sauce. It wasn’t roast heart.

Much later, AA Gill did his best to make me understand food and cooking. He would take me to places where the rabbit tasted like bacon and the pigeon like ham, and he would swoon and kiss the chef on the mouth. And I’d stare wistfully at my pigeon, thinking, “If I’d wanted something that tasted like ham, I’d have ordered ham.”

This is why I despise all provincial restaurants today. And please don’t write to tell me about a place your daughter-in-law has just opened in Penrith, because I won’t like that either. In restaurants outside London, it’s always about the chef’s ability to create a visual taste sensation. No one’s allowed to talk. You are expected to sit there in reverential silence, marvelling at how the single piece of cress is a perfect accompaniment for the bubbles in the broth.

And it’s bollocks. When I go out to eat, it’s because I can’t be arsed to do the washing-up. I want exactly what I’d make at home, only without the faff of making it. Shepherd’s pie. Spaghetti bolognaise. Lamb chops with new potatoes. And no effing sauce. I also don’t want a new concept, where I order 876 little things and then share them all with the people on the table by the loo. Or plates made from wood, or metal. I swear to God, restaurants that do this always provide cutlery that you can’t hold properly, so you can’t stab the waiter.

What a whopper: Clarkson lovingly cradles a marrow grown in the new kitchen garden at his 1,000-acre farm in Oxfordshire

What I hate most of all, though, is travelling with film crews. Because when we are abroad, they treat food as fuel. Which means we never walk the streets looking for the sort of restaurant that does home cooking well. They just eat whatever is provided at the hotel, which is almost always like the sort of food you get in Birmingham.

Nicola Formby — aka the Blonde made famous by AA Gill’s reviews — is always suggesting little places in back streets that do great gnocchi on a bed of lightly killed rattlesnake, but I don’t want that. I want simple. I had roast grasshoppers in Cambodia and Burma and they were terrific. I had a trout, plucked from the stream next to my table in Croatia, and then grilled. And that was even better. But the absolute best food I’ve ever eaten was a bruschetta in Bologna. Bread. Olive oil. Tomatoes. Basil, probably, and maybe some balsamic vinegar. I can’t be sure because after smoking half a million cigarettes, my taste buds have the sensitivity of steel. All I knew is they were really good tomatoes on a really nice piece of bread.I can add another couple of things to this list of culinary triumphs. The chicken pho by a chef called Ms No at the Six Senses Con Dao island resort off Vietnam. And the Denny’s breakfast experience in any of those Reacher towns in the red bits of America.If you break a perfectly poached egg, and in Denny’s the poached eggs are always perfect, onto their hash browns, I swear you end up with a taste sensation that would stop Jesus in his tracks. I have searched the world for hash browns made the Denny’s way, but when they’re offered, the chef has always suffused them with his own twist. By which I mean “ruined them”.

I have a similar global quest to find a better eggs benedict than the one I was given at the then Regent Hotel in Hong Kong, back in 1988. So far, it’s no dice. No one gets the simplicity right. Simplicity is always the key to my enjoyment of food. It’s why, when I cook, I never use cheese unless what I’m making is cheese on toast or a cheese sandwich. This is because cheese is a powerful flavour that sits in the pan like the Russian president sits in a room full of diplomats from former Soviet states. It’s the same story with bacon. Pop that into the mix and what you always end up with is something that tastes of bacon.

“Are you not getting the delicate hints of pomegranate?”

“Nope. Just bacon.”

All of which takes me back to my dad’s roast heart. I sometimes look online for how this might be made and what I get is “roasted ox heart stuffed with a mushroom duxelle” or “beef heart braised in wine” or “lamb’s heart stuffed with lemon thyme and streaky bacon”. No. And then no again.

And nor can you serve them with a Dover sole so you have the chance for a jokey “Heart and Sole” offering in the menu. I just want heart. I like the taste of it as it is. I like the texture and all I want added is a spoonful of mashed potato to mop up the blood.

I’ve just started an internet thing called FoodTribe, on which people can share thoughts and ideas on food. And I’m going to be sharing this quest for simplicity a lot. I may even go further and start turning the stuff I grow on my farm into straightforward food that I can sell in my simple, straightforward, unheated shop.

As I write, I have three sheep that are due to go “down the road”. I feel sad in some ways, but I’m cheered by the fact that I can have their hearts. And even more cheered by the fact that I’ve accidentally grown 20 tons of potatoes. It’s going to be a supper that makes me feel young again and it will be the first I’ve grown entirely by myself.

Yes. I started a kitchen garden earlier this year and have spent the past few months taking a weird pride that the spring onions, and the carrots and the peas and especially the golden beets, all of which were grown by my own . . . ability to tell girlfriend, Lisa, and gardener, Josh, exactly what I like.I don’t know why we enjoy eating vegetables that we’ve grown ourselves more than those grown by some disinterested Mexican on minimum wage. Maybe it’s because we know we haven’t urinated on them. Or because we know that no carbon was burnt in their trip from the soil to our table. But whatever the reason, we do. And I cannot wait to do that with meat as well. It’s simplicity in its purest form.

Jeremy’s recipes will be added to the next post to avoid this one turning into an enormous monster

[spaceokase]

OC Fave Food n’ Drinks

Zephrine: Dandelion wine, Braised Rabbit w/ mustard sauce

Other favorites: White wines, absinthe, macarons, soft fancy cheeses, jesuites, pickled peppers, ratatouille, persimmons, poached pears

Kajra: Stout beer, Blood sausage

Other favorites: Pretzels, apple pie, sauerkraut, apple sauce, potato pancakes, chocolate cake, most breads and sausages

Danyla: Elven brandy, Mussels fra diavolo

Other favorites: Whiskey, red wines, curries, lobster, venison, scallops, shrimp, seaweed salad, most seafood and spicy foods

Seraphi: Spiced rum, Ceviche

Other favorites: Hibiscus tea, fried plantains, passionfruit, papaya, chorizo, wild boar, carne asada

Lhoril: Elven red wine, Stuffed grape leaves

Other favorites: Calamari, tabbouleh, anchovies, flounder, trout, most fish, mint tea, lemonade, olives, baklava, grapes

Therila: Pumpkin ale, Potato leek soup

Other favorites: Blackberries, dandelion salad, scrambled eggs, glamorgan sausage, blackberry cobbler, pumpkin pie, sweets in general

Neralya: Whiskey, Chili con carne

Other favorites:  Curries, spicy foods, venison steak, roasted garlic, pancakes, sausage, bacon, doughnuts, most fried foods and fritters

[thewolfparadox-things]

Hircine's Feast

Hircine's Feast

Hircine is the Daedric Prince of the Hunt, so it's fitting that his feast would feature hearty, gamey meats and other foods associated with the wild. Here is a simple meal plan that worshipers of Hircine might eat at a feast in his honor:

Appetizer:

Wild boar carpaccio: Thinly sliced wild boar meat drizzled with olive oil, lemon juice, and shaved Parmesan cheese.

Smoked venison terrine: A pâté made with smoked venison, pork, and herbs, served with toasted bread and cornichons.

Main course:

Roasted elk: A whole elk roasted over an open fire, served with roasted potatoes and vegetables.

Braised rabbit: Rabbit braised in red wine with mushrooms, onions, and carrots, served with mashed potatoes or polenta.

Grilled venison steak: Venison steak grilled to perfection and served with your favorite sides.

Side dishes:

Roasted potatoes: Potatoes roasted in olive oil, garlic, and herbs.

Roasted vegetables: A variety of roasted vegetables, such as carrots, parsnips, Brussels sprouts, and sweet potatoes.

Mashed potatoes: Creamy, buttery mashed potatoes.

Polenta: A hearty cornmeal porridge.

Dessert:

Apple pie: A classic apple pie, made with fresh apples and a flaky crust.

Pumpkin pie: A delicious pumpkin pie, perfect for the fall season.

Chocolate mousse: A rich and decadent chocolate mousse, perfect for a special occasion.

Drinks:

Ale: A hearty ale, perfect for washing down a feast.

Mead: A sweet and honeyed mead, perfect for celebrating.

Wine: A red wine, such as Cabernet Sauvignon or Merlot, pairs well with the gamey meats on the menu.