Culinary Creation Contest Entry Thread

http://lodestone.finalfantasyxiv.com...entry?e=337061

So sorry my picture is not coming up ; ;

Welcome to another episode of Eorzean Top Culinarian! I am Aszlyn Yunie your host for tonight. As all of you know who followed our city to city traveling culinary contest, I won the honors of the Eorzean Top Culinarian for this season. I had the pleasure of topping the very popular La Noscean Toast recipe prepared by the second-place winner, Lisette Bellareaux of Limsa Lominsa, with my original recipe of... oh wait, there is another culinary contest taking place right now isn't there? Well then, I suppose it's best that I don't give out my winning dish, lest any souls in the realm might want to copy it and use it as their own. Let's just say my original dish, which all of the faithful followers of this culinary contest already know about, edged out Lisette's to win this fantastic opportunity to share my recipes with all of you fine folks.

Before we begin our delicious recipe, please allow me to say a few things. Throughout the realm, there are many people who consider Gridania to be the least sophisticated town in Eorzea and for the record, this is simply not true. Granted, we don't have the sophistication of Limsa Lominsa, the site of "The Bismarck," the famous culinarian guild where all serious chefs (myself included) undergo rigorous training to serve the refined palates of discriminating Eorzeans. Although for all of its sophistication, one could argue that they might have a slight pirate problem. And we may not have a Sultana to command us among the superior wealth and riches of Uldah... along with the black markets, gambling and seedy back alleys that are also found there. But what Gridania lacks in sophistication and wealth, it makes up for in environmental awareness and forest conservation efforts. Not to mention the generous and humble nature of the people and the heartiness of the recipes!

I understand some people have doubts about the existence of our forest elementals... rest assured that they are indeed real and if you have not yet seen one, you should consider yourself lucky. If you visit Gridania, please aid us in our forest conservation efforts... remember that only YOU can prevent the greenwrath!

Ahem, back to the recipe! I use only the best and freshest ingredients in all of Eorzea for my recipes and all of my recipes are my own original creations. Unlike La Noscean Toast which is and has been a specialty of the Carline Canopy in Gridania since I can remember. Without further ado, I've decided to share my favorite Gridanian recipe with you tonight since it is of my own heritage and close to my heart.

~Gorge-worthy Gridanian Hot Chocolate and Walnut Souffle with Hot Chocolate Sauce~
3 Tbsp. Sweet Cream
3 Tbsp. Salted Butter
1/2 cup Sunset Wheat Flour
1 Tbsp. Kukuru Powder
1/2 Tsp. Cinnamon (finely ground)
4 Tbsp. Gridanian Walnuts (coarsely chopped)
2 cups Buffalo Milk
4 Puk Eggs, separated
4 Tbsp. Maple Sugar
1 Tbsp. Powdered Sugar
1/2 cup Blood Currants and Rolanberries for garnish
4 Fire Crystals
2 Wind Crystals

~Hot Chocolate Sauce~
6 oz. Bubble Chocolate
4 oz. Distilled Water
2 Tbsp. Salted Butter
6 Tbsp. Sweet Cream
3 Tbsp. Maple Sugar
1/2 Tsp. Lavender Oil
1/2 Tsp. Vanilla Beans (scraped)
1 Fire Crystal
1 Water Crystal

First, mix the Sweet Cream with the Salted Butter in a mixing bowl, then melt the resulting Sweet Cream butter in a saucepan over low heat. Stir in the Sunset Wheat Flour, Kukuru Powder and ground Cinnamon and blend well over the low heat. Next, stir in the Buffalo Milk, stirring continuously, until the sauce thickens. Remove the saucepan from the heat and leave to cool slightly.

Beat the Puk Egg yolks in a mixing bowl and then add to the slightly cooled sauce, mixing the eggs into the sauce. In a separate bowl, whisk the egg whites lightly then add the Maple Sugar and whisk them until you can form peaks with the egg whites. Fold the egg whites into the sauce, add 2 tbsp. of the chopped Gridanian Walnuts and mix them into the mixture. Reserve 2 tbsp. of the Gridanian Walnuts and set them aside. Pour the batter into greased 2-pint souffle dishes. Place the dishes in a medium-depth roasting pan and add enough water to come halfway up the side of the dish. Bake in a preheated oven at 375 degrees F (5-6 standard syntheses, 2 careful syntheses) for 45 minutes (a little more than half of a bell) until well risen.

When you only have 10 minutes left for the souffles to be done, heat the Distilled Water and Maple Sugar in a medium-sized pan, stirring constantly to dissolve the sugar. Bring it to a boil (5 standard syntheses) and continue to stir until all of the sugar has been dissolved.

Cut the Salted Butter into small chunks and add the butter and the Bubble Chocolate to the sugar and water and stir. Remove the pan from the heat and stir the sauce until the chocolate and butter have melted and all the ingredients have blended together. Add the Sweet Cream, Lavender Oil and the scraped Vanilla Beans (slice vanilla beans lengthwise and run the flat blade of the knife along the bean to scrape the beans) and stir into the sauce.

Remove the souffles from the oven with your Sheepskin Mitts (they will be hot) and sprinkle them with the Powdered Sugar. Pour the hot chocolate sauce over the souffles and sprinkle the reserved 2 tbsp. of Gridanian Walnuts on top of the sauce. Place the Blood Currants and Rolanberries either on top of the souffles or place the souffle dish on a plate and arrange the fruit around the dish for a dash of color and tartness.

Aren't they just beautiful? Take a spoon and dig in and enjoy! Mind that you don't burn yourself since they will be hot right out of the oven. MMmm, I think that tastes divine! A word to adventurers, this rich dessert may not aid you in battle all that well as the high calorie count will no doubt make most people feel sleepy directly after eating it. But wow, it is worth it!

Once again, this is your host Aszlyn Yunie hoping you enjoy this wonderful and original treat I've shared with you. Until next time, keep your ovens warm and your crystals intact and plentiful! Thank you for attending this demonstration from Eorzean Top Culinarian!

/bow
/blowkiss

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Hello, ladies.
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Look at your chef.
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Now back to me.
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Now back at your chef.
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Now back to me. Sadly, they aren't me. But if they stopped using child-flavored energy drinks and switched to New Spice, they could cook like they're me.
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Look down. Back up. Where are you? You're on the ferry, with the man your chefs could cook like.
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What's in your hand? Back at me. I have it.
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It's a chocobo with armor from that Grand Company you love.
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Look again. The chocobo is now moogles!
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Anything is possible when your chef cooks with New Spice's Power Drink and not a child's.
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I'm on a Goobbue.
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New Spice Power Drink
1x Mineral Water
1x Nutmeg
1x Sagolli Sage
1x Highland Parsley
1x Sweet Cream

Simply mix together, turn up the heat, add a touch of manliness, and finish with an explosion of power. You now have something even beastmen would love to share with Eorzeans. Use with caution.

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M-M-M-M-M-M-MOOGLES!

~ Jacien Visenad (Hyperion)

Recipe for Ogre Pumpkin Tomato Bisque:
1x Ogre Pumpkin
1x Ruby Tomato
2x Sweet Cream
1x Table Salt
1x Black Pepper

This simple creamy pureed bisque captures the subtle flavors of the fall harvest with the vestiges of the summer's ripe tomatoes. The subtle hint of salt brings out the sweetness of the fruits' flavors. This is a dish that is sure to please even the pickiest diners.

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Link for larger image: http://static2.finalfantasyxiv.com/a...QweBu29KH4.jpg

Judge Zecht's "Boneless Kujata Wings Platter"

1 Dodo Tenderloin
1 Dragon Pepper
1 Sunset Wheat Flour
1 Garlean Garlic
1 Salted Butter
1 Table Salt
1 Highland Parsley
1 Blue Cheese

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Photo for post 153/154.

(Final post, with everything fixed. Sorry for prior posts)

Horneater’s Stew
99/99 Soup & Stew
A favorite dish of the Hellsguard Roegadyn, this fine stew is made by boiling and softening the horn of an ogre, resulting by a marrowy broth and fresh assorted vegetables.
Magic Evasion: +15% (up to 12) Evasion %+15% (Up to 12) Output +20% (up to 5) EXP:+3%
Duration: 30:00 Recast Time: 0:05

1 Ogre Horn
1 Mineral Water
1 Coerthas Carrot
1 Black Pepper
1 Wild Onion
1 Table Salt
1 Sunset Wheat Flour
1 Jade Peas

Horneater’s stew is a staple dish of the Hellsguard, who live in a land of little sustenance. Hunting parties search for ogres that scour their volcanoes. Ogre flesh is poisonous to eat, but the horns contain nutrient marrow, a favorite of the Roegadyn. Boiling also softens the horn for consumption.

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Forgive my Ubernoobness. Last post I promise.

Horneater’s Stew
99/99 Soup & Stew
A favorite dish of the Hellsguard Roegadyn, this fine stew is made by boiling and softening the horn of an ogre, resulting by a marrowy broth and fresh assorted vegetables.
Magic Evasion: +15% (up to 12) Evasion %+15% (Up to 12) Output +20% (up to 5) EXP:+3%
Duration: 30:00 Recast Time: 0:05

1 Ogre Horn
1 Mineral Water
1 Coerthas Carrot
1 Black Pepper
1 Wild Onion
1 Table Salt
1 Sunset Wheat Flour
1 Jade Peas
4 Water Shards
4 Fire Shards

Horneater’s stew is a staple dish of the Hellsguard, who live in a land of little sustenance. Hunting parties search for ogres that scour their volcanoes. Ogre flesh is poisonous to eat, but the horns contain nutrient marrow, a favorite of the Roegadyn. Boiling also softens the horn for consumption.

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The Surprising Success of the Sautéed Sally.

It’s common knowledge that The Bismarck has housed and trained some of the finest chefs in Eorzea, creating dishes that pique the pallets of its patrons and ignite the imaginations of many. Within its walls, The Bismarck holds some of the finest, and some of the most exotic, ingredients ever seen and the dishes prepared from these are nothing short of exquisitely executed and furnished with flavor. So, it’s much to this reporter’s surprise that such a simple and savory dish, known simply as the Sautéed Sally, could come from a band of determined adventurers passing through the upper region of La Noscea.

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Though originally dredged in basic cornmeal and flash-fried in a pan of olive oil, Sautéed Sally was a common meal among adventures who found their provisions low and their stomachs aching. Forced to live off the monsters in the Bronze Lake region, desperation and hunger setting in, one head-strong adventurer decided to fry the tail of a fallen Salamander. Unknowingly, this adventurer created a dish that would soon cultivate both the curiosity and creativity of the entire culinary community.

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As word of the strange dish moved among the region’s adventurers, it’s to no surprise that a seasoned sous-chef in nearby Aleport would catch wind of the meal and its most eccentric element. Known for its seafaring cuisine, the water-front hamlet is no stranger to the odd or obscure ingredient. With a few simple alterations to the recipe, and added spices for taste, the creative cook turned a hungry drifters dish into a fabulous formation that rivals even the tastiest of treats found at The Bismarck.

Combining the natural need of the adventurer and the astounding artistry of the chef, the Sautéed Sally is rapidly becoming this season’s scrumptious success.

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Recipe: Sautéed Sally

1x [item=3011013]Salamander Tail[/item]
1x [item=3011456]Sun Lemon[/item]
1x [item=3011506]Garlean Garlic[/item]
1x [item=3011314]Paprika[/item]
1x [item=3011507]Black Pepper[/item]
1x [item=3011529]Table Salt[/item]
1x [item=3011524]Sunset Wheat Flour[/item]
1x [item=3011502]Salted Butter[/item]

Step 1: Preheat Salted Butter in sauté frying pan and allow it to melt. Remember, a good chef will always keep one eye on his skillet even when prepping the rest of his dish. A poor chef will turn out a grease fire.

Step 2: Carefully cut away any excess skin remaining on the Salamander Tail and coat generously with fresh Sun Lemon juice. Proper ventilation and face-masks should be worn when handling raw Salamander meat as its scent can turn the stomach of even the most seasoned chef.

Step 3: Mince one clove of Garlean Garlic and mix with a pinch of Paprika, Black Pepper and Table Salt to taste; creating a basic season mix. Lightly coat this mix over both sides of the Salamander tail. Depending on your pallet, ‘less is more’ may not apply here.

Step 4: Dredge the seasoned Salamander Tail, heavily, with Sunset Wheat Flour and lightly add to pan. Braise each side evenly until browned. Remove from pan and serve immediately. Cooking time should be less than two minutes on each side. If over-cooked, Salamander meat will toughen up and could create a choking hazard.

Step 5: Serve with a glass of [item=3010603]Aldgoat Milk[/item] and a side of [item=3010306]Sauerkraut[/item] for an authentic La Noscea experience!

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TITAN STRONG ALE

Recipie:

Sunset Wheat x3
Mineral Water x1
Gold Sand x1
Cinnamon x1

---------------

It is rumored that Rapture Solace won this recipe from non other than the mythical beast Titan himself after defeating him in an arm wrestling contest. The hulking spirit claimed that anyone who had enough guts to challenge Titan had the strength to handle his drink. Rapture and Titan can still be seen arm wrestling to this day, as long as you have the nerve to take a sip of their TITAN STRONG ALE.

"Ohana Lau Lau"

1/2lb Tiger Cod
1lb Buffalo Sirloin
1lb Mutton Loin
1 TBS Table Salt
20 Blue Landtrap Leaf
2′ Hempen Yarn

Cut da Tiger Cod, Buffalo Sirloin, an Mutton Loin into 4 equal portions. Sprinkle wit daTable Salt. Rinse Blue Landtrap Leaves an trim da stems an veins.

Fo each portion stack 5 Blue Landtrap Leaves. Put 1 portion of da Tiger Cod, Buffalo Sirloin, an Mutton Loin into da centa sprinkle with Table Salt an wrap tight. Tie wit Hempen Yarn.

Steam fo 4 hours an wen pau serve wit one scoop white rice an lomi salmon! Perfec fo enjoy wit da Ohana(family)! Mahalo!

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Glutton's Glop

3 Water Shards / 1 Earth Shard
2 Button Mushrooms
1 Mineral Water
1 Ocean Cloud
1 River Sand
1 Malm Kelp
1 Gelatin
1 Blood Drops

When making this handy drink make sure to use a scarf to prevent any saliva getting into the mixture!
First place the gelatin in the mineral water and stir until dissolved ... use your water shards!
Place the ocean cloud gently into the mixture.
Use the button mushrooms and river sand to give the ocean cloud an extremely cute hungry face.**
**must be cute and hungry!
Fix the cute face in place with your earth shard while adding your blood drops, specially made by the alchemists, to give life to this puddle of goo.
Carefully place into a vial, beaker, or flask.

~Glutton's Glop~
~After quickly expanding and solidifying upon contact with gastric juices, this gelatinous goo then quickly contracts into a small dense ball the size of a pea! With the contents of the stomach encased in the dense pea size mass, the individual drinking this hungry slime ball will be free again to gorge themselves on even more tasty treats.~

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Kupli Kipp Cake

"This recipe is sly yet sweet. It will delight you from your nose to your feet."
Inspired by one of the sweetest little killers of Eorzea, this cute little kupli kipp cake is a wonderful blood currant marbled cake, topped with the best rolanberry cheese frosting. It will look as cute and sweet as it's inspiration when it's done.


2 x Blood Currants
1 Honey
1 Chicken Egg
1 Salted Butter
1 Sweet Cream
1 Sunset Wheat Flour
1 Rolanberry Cheese

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Art's Trout Royale

People question my fashion sense. I'm not sure why. They say the true chefs don an apron, toque and uniform. Me? I don't. For one to have free reign in the kitchen, one’s body must not be restricted by unnecessary garments. One cannot afford to falter over a snagged ribbon, lest the meal go up in flames.

This is also because I am not a chef, but a fisherman at heart.

In my journey to become an accomplished fisherman, I encountered many people. The casual fisher, the talkative fisher, the bot fisher botanist/fisher. From none did I learn as much as I did from the Fisherman's Bottom's Guildmaster, Wawalago. He showed me, in his roundabout way, the beauty and freedom found in expressing ones self in minimal clothing. Having no limitations to your movement gives you the unrestricted ability to express yourself solely though one’s own body, and nothing else.

Harnessing this new knowledge, I picked up my reel and began fishing. The difference in my catch rate was unbelievable. I could move my rod more freely. I could feel the slightest movement down my entire arm. I could tell what fish was hooked just by the amount of fight it was giving me. This knowledge was godly, and I was determined to explore the possibilities.

But where? With my inventory laden with fish, I did what anyone would do - I cooked it. Pan and knife at the ready, I decided to use my new lifestyle to not just cook any meal. No. I was going to cook something that only a real fisherman would appreciate and enjoy; something that had never been created before. And so, I present to you - Art's Trout Royale.


Ingredients
6x Fire Shard
2x Wind Shard
1x Rainbow Trout
1x Button Mushroom
1x Wild Onion
1x Sun Lemon
1x Highland Parsley
1x Sagolii Sage
1x Table Salt
1x Tiny Crown

Method:
Clean and gut trout. Wash with cold water and pat dry. Next, sauté mushroom, onion and parsley until tender. When cooked, add salt and sage to taste. Next, stuff the onion and mushroom mixture into the trout, then garnish with lemon slices. Bake at 200 degrees Celsius for 30 minutes. Or Panfry until synthesis is 100% complete. Garnish with a tiny crown – minimalistic dressing, much like me. Serve hot, or keep with a retainer for 6 months for future enjoyment.

Stats-
Perception: +10% (up to 15), Piety: +7% (up to 10) EXP: +3%
Duration: 30:00 Recast time: 0:05

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Mor Dhona Margarita (3/99)

Requirements: CUL(45), ALC(30)

Water Shard X3
Ice Crystal X1

Sun Lemon X1
La Noscean Orange X1
Mineral Water X2
Maple Sugar X1
Maddening Potion X1
Jellyfish Umbrella X1 (For Decoration)
Optional: Table Salt X1 (For Salted Rim)

Description: An intoxicating drink best used in large parties.
Directions: Squeeze the Sun Lemon and Mineral Water with 1 Water Shard to create a dilluted refreshingly tart juice. Next mix your Maple Sugar and second Mindera Water with your other Water Shard to create a sweet Sugar Water. Now, juice your La Noscean Orange with your last Water Shard to add a citrus blast of flavor. Mix the Juices and Sugar Water (aka Simple Syrup). Add your Maddening Potion and your Ice Crystal and you have a wonderfully refreshing summer cocktail.

Optional: For a Salty Treat, add Table Salt to your rim, lick then sip! :p

Bonuses: Exp+ 3%, STR+ 15% (22 Max), Enmity+10% (Max 10), Acc-20% (-25 Max), Mag. Acc-20% (-25 Max) Removes Silence.

Bonus increases when used in combination with other party members.

Please Drink Responsibly.

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Haggis with mashed Popoto
A traditional highlander meal, guaranteed to put hairs on your chest.
Attack Power: +6% (up to 999) Strength: +6% (up to 999) EXP: +3%
Duration: 30:00 Recast Time: 0:05

Serves 2:
1lb Mutton Loin
1 finely chopped Wild Onion
1 tbsp Table Salt
1 tsp Black Pepper
1 tsp Nutmeg
2 cups Mineral Water
1lb Popoto

Sadly, neeps cannot be found in Eorzea but we can make do without!

Mince the mutton loin and mix in your chopped onion, salt, pepper,
nutmeg and water.
Stuff the mixture into the cleaned out sheep intestine you hopefully
saved after slaying said beast.
Begin to cook the haggis and boil the popotos(Traditionally called
tatties).
Mash the tatties once cooked.
Serve haggis with the mashed tatties.

"James's Firecracker Shrimp"
1 Finger Shrimp, in the shell
1 teaspoon Table Salt
1 Pearl Ginger
1 clove Garlean Garlic
1 Dragon Pepper
1 sackful Peach Confetti
1 Chicken Egg, beaten
1 cup Olive Oil for deep-frying

Combine marinade ingredients and marinate shrimp.
Roll shrimp tightly with peach confetti.
Brush each roll with egg to hold it together.
The tail should stick out one end to look like a firecracker!
Now fry until golden brown!

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This festive appetizer will explode in your mouth!

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Jenny's Lalafellian Chatau Briand!

2 Fire Shards

1 Buffalo Serloin
1 Black Pepper
1 Table Salt
1 Olive Oil
1 Salted Butter
1 Thyme
1 Garlean Garlic

Season your buffalo loin by rubbing it with salt and crushed black pepper. Heat your saute pan over fire with olive oil and brown all sides in the pan. Place in oven and let sit for 15 minutes to achieve medium rare. Remove from oven and pan and allow to sit for ten minutes to rest the meat. Meanwhile, take the pan with all of its drippings and add butter, garlic and thyme. Simmer on low for ten minutes to make sauce. Slice meat and pour sauce over the slices. Yummy!

Loki's Lalafell Muffins

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These muffins taste so good that some lalafells have been known to cut their hair to resemble them

1/2 Cup of Salted Butter
1 Cup of Kukuru Bean Chocolate
3/4 Cup of Maple Sugar
2 1/4 Cup of Sunset Wheat Flour
2 Chicken Egg
2 Bananas Mashed
1 Vanilla Bean

Heat oven to 350F 177C
Melt Butter and set aside,
In a large mixing bowl mash bananas and add sugar, vanilla beans and Chicken eggs. Once butter has cooled mix in as well if its too hot you will scramble the eggs opps!!!

Sieve in Flour (for the real recipe add 1 1/2 tsp baking powder and 1/4 baking soda) and combine, for light and fluffy muffins don't over mix or it will become tough. Spoon in mixture into a greased muffin tray and cook for 20-25min or until a skew come out clean. Move to a cooking rack and enjoy once cool to the touch.

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Branded Picadillo

"Down from the Asbrand Hills, Melchar returned with a gem. Although only a fledgling chef, this family recipe from the Asbrand is just as beneficial for the eyes as it is hardy.... Who knew!"

Sautéed chopped bits of buffalo sirloin with tomato sauce and various seasons and spices, served over rice. The top is then lightly charred with the fire shards to give it a crunchy outer layer. The combination of spices encourage muscle growth and enhance alertness. If your mouth was on fire... wouldn't you pay attention a little bit more?

EXP +3%, Atk Pwr +15% (Max: 30), Acc +30% (Max: 84)

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Ingredients:

• 1x Sticky Rice
• 1x Buffalo Sirloin
• 1x Garlean Garlic
• 1x Tomato Sauce
• 1x Dragon Pepper
• 1x Table Salt
• 3x Fire Crystal
• 3x Fire Shard
• 1x Wind Shard

As seen above, Sterne was given the task of cooking Melchar's family recipe. "Perfect..." was heard moments before his heart gave out from the spice. No one could have guessed that it would be Sterne to fall to the heat of a Roegadyn…

Leviathan Sushi

Ingredients:
1 Black Sole
1 Black Eel
1 Effervescent Water
1 Dark Vinegar
1 Pearl Ginger
1 Malm Kelp
1 Table Salt
1 Sticky Rice

Limsa Lominsa is known for many things, and the art of cooking is high among them. This exotic dish was picked up by an unnamed pirate-chef on a long sea voyage to the Far East. The current recipe has been modified to include some local ingredients found primarily around La Noscea.

The story goes that on their voyage to the Far East the pirate crew was caught unexpectedly in a high storm. Heavy winds and giant waves made the crew's progress slow and the ship's pace crawled nearly to a halt. Many of the crew, being superstitious pirates, believed they had somehow angered the great primal Leviathan, who was now expressing his anger by turning the seas into a roiling maelstrom. After nearly a week of constant struggle, the storm finally broke and the ship miraculously survived, though severely worse for the wear.

After docking in the Far East, the crew set about repairing their ship and resupplying. It is during this time that the ship's chef came across the recipe for Leviathan Sushi. After hearing the pirate-chef's tale, seafaring residents of the Far East claimed there was a recipe that would serve as proper homage to the great Leviathan. Overjoyed to find such a simple (and delicious!) way to appease the great primal of the depths the unnamed pirate-chef bought as much as he could afford in ingredients. Upon returning to his ship he immediately set about preparing the dish with much zeal and inspiration.

Each night during their stay the pirate crew ate Leviathan Sushi in the hopes of not angering the primal a second time. Finally, upon completion of their repairs, the crew set out for the return journey. Despite their precautions, the pirate crew was beset by a storm of equal, if not greater, force than before and was once again cast into a life or death struggle just to stay afloat. Fate was on the pirates' side though, and against all odds they managed to stay afloat a second time.

Upon returning to Limsa Lominsa and feeling slightly cheated, the pirate-chef swore off his life on the sea and retired to the land as a cook, but, being a superstitious pirate, he made sure to pass on the recipe for Leviathan Sushi to the next cook (just in case there really was some connection with the great primal's mood, of course).

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Forgot to mention it makes 12 muffins. and use brown sugar...

From Yoohree WildRiver's "Cronicles of the Tonberry Bistro" a Culinarian Guide to a well feed adventure.

Name:

Ala mihgan Mojito

Description:

A refreshing Beverage Made my A legendary Barista in the city of Ala Mihgo, Also Called Garuda's Tear. Known to Bards all around eorzea for its soothing and refreshing effect on a parched tongue.

Ingredients:

2x Galago Mint
1x Maple Sugar
1x Sun Lemon
1x Effervescent Water

1x Water Crystal
1x Wind Crystal

Effects:
MP +
M.craftmanship +

HQ Effects:

5% Haste

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Popoto Chips

Ingredients:
Popoto
Table Salt
Olive Oil
Fire shards

Description:

Tired of your daily meals taking more intricate ingredients than forging a set of armor? Introducing Chardut Mazzma's popoto chip! Forged in the fiery furnaces of Hellsguard abodes, popoto chips provide a salty respite for Roegadyns tired of fumbling cartloads of daily meal ingredients down the sides of their mountainous roads.

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Flatbread Panini



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The sweet tang of rolanberry cheese slathered on oven roasted dodo tenderloin with diced grilled maiden artichoke generously drizzled with fragrant olive oil... All settled between warm slightly grill toasted flatbread. This Limsa-Lominsan treat will leave a lasting memory of satisfaction as it's flavor melts your senses into a euphoric daze.


Recipe:


1x Olive oil
2x Flatbread
1x Dodo tenderloin
1x Maiden artichoke
1x Rolanberry cheese

2x Fire Crystal


1. Seek out Ifrit to provide a hellish fire for roasting that delictable dodo tenderloin(For those who seek the benefits of flame with less instances of life threatning circumtances... substitute this step with an easy bake oven, but in Gugnir that's how we roll)!
2. Pull out that Tonberry Chef's knife and dice up some maiden artichoke(Notorious Monster Tonberry Chef sold seperately).
3. Lightly drizzle olive oil on artichoke and grill.
4. Brush two slices of flatbread with olive oil and add to grill.
5. Layer tenderloin and artichoke on single flatbread.
6. Add a grenerous portion of Rolanberry cheese for a nice tangy kick.
7. Finish by adding the second layer of flatbread to the stack.


And then it's ready to be bundled into a picnic basket for a fun day at the beach with friends at the sandy shores of the always beautiful Limsa-Lominsa! A sight for me sore eyes! Yo-ho matey.

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Don't worry ladies(and gentleman), this tasty treat is under 400 calories and you can keep that wonderful figure!

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Karakul Filets

1 Karakul Shank
2 cloves of Garlean Garlic
3 cups of Olive Oil
3 teaspoons of Table Salt
4 leaves of Midland Basil
4 leaves of Thyme
12 leaves of Galago Mint
6 slices of Flatbread

Prep time: Overnight Cook time: approx. 15 minutes

Cut up de Karakul into strips. Crush de garlic and mix it together with de olive oil, salt, basil and thyme. Coat de Karakul with de mixture and store in an ice box overnight. This will allow de meat to absorb de seasonings.
Divide de strips into 3 batches, cooking dem on each side about 2 1/2 minutes or until dey're a nice gray color.
Place half a batch on a flatbread and add 4 leaves of mint.

Garnish with tomatoes, onions, or any fresh vegetable.
Enjoy!

As a sidenote, I'm a Gladiator, so I don't have fancy 'cooking' clothes. I'm always on de move, looking for my next quest. What am I supposed to do, bring a clothesrack with me whereever I go? :/
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Is your Linkshells Spirits down? Lose that amazing Piece of gear? Drama? Get your butt kicked outside of town by a Dodo?
Well then friends this recipe is just for you. Comfort food at its finest you will be amazed how relaxed you feel after a big bowl of my "Comfort my linkshell soup"

you will need the following:

Apple Cider
Mineral Water
Wild Onion
Salted Butter
Olive oil
Chicken Breast
Coerthas Carrot
Galago Mint
Table Salt
Paprika
Black Pepper
Lavender (fresh picked)

First start by bringing 5 cups of Mineral water and 2 cups of
apple cider to a rolling boil. Finely chop one whole wild onion and one
whole coerthas carrot then add it straight into the boiling water for about 10 minutes.
While waiting rub Black pepper and paprika on the chicken breast, then chop into small bite size chunks.
Add into a very hot skillet seasoned with 2 tbs. of olive oil and 1 tbs butter.
Once the chicken breast is fully cooked place directly into the boiling stock.
Toss in 1/2 cup of galago mint. Turn heat down and let simmer for 30 minutes. Stir once every
5 minutes.

Pour soup into bowl and then garnish with fresh picked Lavender on top.

Eat and Enjoy and feel the stress of the day melt away.

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Nuu’s: “Hobo's Delight” Mulligan Stew

Greetings Eorzea citizens! I am Nuu, Queen of the Lalafell hobos! I come before you today, proud, to introduce the culmination of many years of collaboration between the finest hobo chefs: “Hobo’s Delight” Mulligan Stew! :D

1 Cup of mineral water
1 Popoto diced into cubes
1 Wild onion cut into wedges
1 Lbs. Rat Tails diced
1 Cup of Sour Red
1 Teaspoon of table salt
1 Coerthas Carrot peeled and cut into 1-inch slices
1 Iron Sallet (Any Sallet, returned to CUL after synthesis)

Here’s the trick: sometimes simple is better! My subjects and I have been perfecting the ultimate stew with simple ingredients that can be found anywhere off the streets of Ul’dah. This dish is easy to make and tastes better than any of the fancy dishes created by the snooty chefs at The Bismark.

I use my trusty Iron Sallet as my cooking pot. I slowly brown the diced rat tails and add 1 part water, sour red, and a dash of salt. This boiling process lets some of the natural flavor of my helmet combine with the diced rat tails as they tenderize. I then add the popoto cubes, onion, and carrots lowering the heat to a simmer. When the vegetables are tender, the stew is ready!

Don’t worry, a little heat won’t hurt the Sallet and it’s ready to be used again after the cooking.

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Bun’s “Twice the Spice” Cajun Jambalaya

As a chef and connoisseur of the spiciest of spicy foods, I’ve whipped up my latest and greatest new recipe: “Twice the Spice” Cajun Jambalaya. This dish is hardy enough to fend off the toughest colds, and strong enough to warm any heart. My patrons are always clutching their chests and tell me how their hearts are burning.

Antelope Shank cut into ¼ inch slices.
Wild Onion diced
Potion of Vitality
Tomato Sauce
Dragon Peppers
Finger Shrimps
Sticky Rice
Firepot

You wanna start by the tenderizing the antelope shank before you cut it into ¼ inch slices. Saute the meat with the diced onion, and Dragon Peppers. Don’t be afraid to punch it up with some dragon pepper seeds! Add a potion of vitality, and a little bit of tomato sauce. When this mixture starts to boil, add the Raw Sticky Rice. This is when you want to slowly pour the contents of your Firepot in. Store bought Firepots are good, but to really get fresh Firepot, you need bludgeon your own Wisp. I recommend a Bomb Frypan! You want to stir every 5 minutes, letting the rice cook and simmer. Towards the last 5 minutes, you want to add the shrimp. Serve with strength and conviction!

My Jambalaya packs a powerful kick going in and coming out. Speaking of which, unfortunately after the food effects wear off, you may take some burn damage over time.

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While fighting off one of the members of the cult the Lambs of Dalamund I found a recipe for Applewhite Juice, a drink the cultists will make and drink to prepare their spirit for the arrival of Dalamund. The toxic dye added in helps them to rid themselves of their physical form.

Applewhite Juice
Ingrediants:
5 Faerie Apples
1 All-purpose white dye

Within 30 seconds of drinking the juice your spirit will be separated from your physical body.

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Hello fellow Culinarians! This is Kaiser Drill From Wutai. One thing I have noticed lacking in the recipes are pasta dishes. As I dabble in cooking in RL, I have decided to share with you some of my family's secret recipes (translated into our mats of course lol). So without further ado, here they are:

Fresh Pasta: (as this is not in game atm but would be needed to make each of these recipes)
1x Sunset Wheat Flour
1x Chicken Egg
1x Olive Oil
Cheddar Cheese: (Yellow) & (White): (once again not in game atm but we can't make these with Blue Cheese now can we =p)
1x Sweet Cream
1x Table Salt
Both varieties would come up by inputting these mats

Here are the actual recipes! Enjoi ^^

Aunt Sue's Mac 'N' Cheese:
1x Fresh Pasta
2x Cheddar Cheese (Yellow)
1x Olive Oil
1x Mineral Water
1x Table Salt
1x Black Pepper

Spaghetti and Meatballs:
1x Fresh Pasta
1x Buffalo Sirloin
1x Tomato Sauce
1x Midland Basil
1x Highland Parsley

And Finally, one of my very own favorite things to make at home from scratch:

Chicken Alfredo:
1x Fresh Pasta
1x Cheddar cheese (White)
1x Sweet Cream
1x Salted Butter
1x Chicken Breast
1x Garlean Garlic
1x Olive Oil

Bon Appetit!

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Qiqirn Almond Macaroons
• 1 cup of almonds
• 1 chicken egg
• 2 cups maple sugar
• ½ cup sunset wheat flour
• ⅓ cup vanilla beans
• 1 piece of bubble chocolate
• 1 rolanberry

I have infiltrated the qiqirn secret network to obtain this special recipe for almond macaroons.

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This is a fun and easy recipe to make, with a lot of room for personal creativity. You have the choice of finely chopping the almonds or slicing them into halves, or a little bit of both! Once you have done that, combine with the maple sugar, egg, flour, and vanilla beans. Make sure you do this right after chopping the almonds to attain the most flavor from that lovely almond oil. Mix, mix, mix it up until you get a smooth, dry batter to work with

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Roll the batter into little balls and cook with a fire shard until the cookies get a nice color to them. Or if you really want to make your cookies authentic… My reconnaissance has indicated that the qiqirn have taken to the adorable habit of shaping the cookies in the shape of themselves. Perhaps it has derived from the popular black mage shaped ginger cookies? I digress; here is where you will use that bubble chocolate and rolanberry. Cut two small pieces of chocolate for the eyes and a tiny piece of rolanbery for the nose. Finally, heat up the remaining chocolate and drizzle it over to make the qiqirn hood.

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From careful observation, I have determined that these are a favorite snack amongst everyone’s favorite treasoor-seekers. I guarantee these cookies will calm a nervous qiqirn and coax it out of hiding with a delectable scent, causing you to be met with a pair of heart-melting bright eyes and an irrefutable duo of pink nose and whiskers. This is a great chance to ask about the latest rumoors regarding shinies and clink-clink.

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Walnut-crusted Buffalo Sirloin with Aether-infused Rolanberry Sauce

This quick-and-easy recipe is great for first-time culinarians, making it perfect for getting the kids to help out with the cooking.

Ingredients

3 lbs. buffalo sirloin
4 cups fresh rolanberries
1 1/2 cups finely chopped Gridanian walnuts
1 cup mineral water
1/2 cup chopped shriekshrooms
3 tbsp. 100% organic clove oil

(Serves 6)

Preparing the Aether-infused Rolanberry Sauce

1. Obtain a large bowl with a warm aetheric energy. For this recipe, we highly recommend the Bowl of Embers.

• If using the Bowl of Embers, slaying Ifrit beforehand is an option but is not required. To slay Ifrit, simply use a sharp knife to dice Ifrit into small cubes.
  
• If preparing at home, you can achieve the same effect by leaving 3 fire clusters uncovered in a large bowl for 5-7 minutes. Note that doing so may generate mildly uncomfortable heat of up to 680 °C, so avoid overheating by opening a small window.

2. In the heated bowl, combine the rolanberries, mineral water, and desert saffron. Gently persuade a wild boar into stomping into the mixture until well blended. Set aside and let cool.

Preparing the Walnut Coating

3. In a large skillet, sauté the shriekshrooms for 2 minutes or until soft. Avoid overcooking as this may activate its natural toxins and release it into the atmosphere, killing millions.

4. Combine the shriekshrooms, Gridanian walnuts, and clove oil in a dodecahedral bowl to prevent mycoprotein aggregation (a choking hazard). Set aside.

Putting Everything Together

5. Dip the buffalo strips in the walnut mixture until evenly coated.

6. Cook the coated buffalo strips in a shallow skillet until cooked through. To test for doneness, simply consume a small piece. If you experience no negative physical reactions or death, the meat is ready to be served.

7. Arrange the buffalo strips diagonally along a clean macuahuitl. Place the bowl of aether-infused rolanberry sauce in the center of the macuahuitl and serve immediately. (If a macuahuitl is unavailable at the time of preparation, discard all prepared food immediately and repeat steps 1-6 with a macuahuitl prepared.)

Suggested wine pairing: Sour Red


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Lior's Pumpkin Pudding Flesh Bread Pudding

The perfect dish for your All Saints' Wake dinner, this dessert is the best of the season packaged in one delicious pudding!

Ingredients

1 Ogre Pumpkin
2 cups Sweet Cream
1/4 cup Maple Sugar
4 large Dodo Eggs
1 cup Maple Syrup
1 loaf of Walnut Bread, cut into 1-inch chunks
2 cups Pudding Flesh (element to taste)
1/2 cup dried rolanberries

---

1. Preheat the oven to 375°F.

2. Cut the ogre pumpkin into quarters and place on baking sheet. Roast for about one hour or until tender. Remove from oven and let cool.

3. Once cooled, peel skin from pumpkin and remove seeds and guts. Purée pumpkin flesh with pudding flesh for that extra-jiggly consistency!

4. Reduce oven temperature to 325°F.

5. In a large bowl, combine the purée, sweet cream, maple sugar, dodo eggs, and maple syrup. Mix well!

6. Prepare a 9 x 13-inch baking dish. Toss the walnut bread and rolanberries together in the dish. Pour the pudding mixture over the bread and let sit for 30 minutes.*

7. Put the dish in the oven and bake for 50 to 55 minutes** or until the custard is set.


*Under no circumstances should you leave the mixture unattended during this time. Pudding flesh has been known to congeal and reanimate unexpectedly. Keep your rolling pin at the ready!

**Cooking time may need to be adjusted based on pudding element.


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Since I can't edit and apparently can't follow instructions, here's an updated version of the recipe with the appropriate image (and uploaded to the appropriate place!) - hope this doesn't disqualify me! ; ;

Lior's Pumpkin Pudding Flesh Bread Pudding

The perfect dish for your All Saints' Wake dinner, this dessert is the best of the season packaged in one delicious pudding!

Ingredients:

1 Ogre Pumpkin
2 cups Sweet Cream
1/4 cup Maple Sugar
4 large Dodo Eggs
1 cup Maple Syrup
1 loaf of Walnut Bread, cut into 1-inch chunks
2 cups Pudding Flesh (element to taste)
1/2 cup dried rolanberries

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1. Preheat the oven to 375°F.

2. Cut the ogre pumpkin into quarters and place on baking sheet. Roast for about one hour or until tender. Remove from oven and let cool.

3. Once cooled, peel skin from pumpkin and remove seeds and guts. Purée pumpkin flesh with pudding flesh for that extra-jiggly consistency!

4. Reduce oven temperature to 325°F.

5. In a large bowl, combine the purée, sweet cream, maple sugar, dodo eggs, and maple syrup. Mix well!

6. Prepare a 9 x 13-inch baking dish. Toss the walnut bread and rolanberries together in the dish. Pour the pudding mixture over the bread and let sit for 30 minutes.*

7. Put the dish in the oven and bake for 50 to 55 minutes** or until the custard is set.


*Under no circumstances should you leave the mixture unattended during this time. Pudding flesh has been known to congeal and reanimate unexpectedly. Keep your rolling pin at the ready!

**Cooking time may need to be adjusted based on pudding element.

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Ul'dahn Baklava
Chopped nuts bathed in the sweetness of honey and cinnamon, held between thin layers of dough. The traditional dessert of the Dunesfolk, usually prepared for birthday celebrations and marriage festivals. Many chefs who specialize in this dish are in fierce competition, often insinuating that their rivals use poor quality ingredients and inauthentic recipes.

So well-known is this confectionery that it has its own little turn of phrase: when speaking of a gluttonous or impulsive person, one might say they "have baklava with breakfast."

Ul'dahn Baklava (4)
1 Sack of Sunset Wheat Flour
1 Gridanian Walnut
1 Handful of Almonds
1 Pot of Honey
1 Stick of Cinnamon
1 Sprig of Cloves

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So familiar... A glimpse of an age long passed...

He tries to remember it all every day: that world he once knew, the life he once lived. Fragments come to him from time to time. The colors of fireworks exploding over a great tree. The sound of savage winds sweeping over the desert. The smell of rain falling in the heart of a thick jungle. The feel of fibers under his fingertips as he weaves a beautiful body piece made of white and gold cloths. But in the end, he can only glimpse it.

Until one day, when he decides to capture the essence of each fragment as he journeys, and after what feels like a lifetime of wandering, he brings together those captured components and tries again to create something magical, something beautiful.

He takes a sip of his creation, and for a moment, he remembers it all...

The lush jungles of Kazham and its sweet pineapples. The gothic peaks of San d'Oria and its tart grapes. The sweeping serenity of the Lufaise Meadows and the apples that grew upon wild trees there. The grandeur of Windurst and its plethora of oranges. The sugary air of the Rolanberry Fields and the berries for which they were named. The cacophony of Bastok and the juicy pears sold within the travel gear shop in the Port.

He remembers his friends, his rivals, his enemies. He remembers battles fought, lives lost, and sacrifices made as the world was saved. He remembers the journey. Then, it all begins to slip away again as the taste of the drink fades from his lips. He sees that he is not under the canopy of Windurst but in Gridania, and though he embraces the future promised to him on Eorzea, he wants just one more moment in that other realm, and so he takes another sip...

Vision of Vana'diel

1 - Prickly Pineapple
1 - Lowland Grapes
1 - Faerie Apple
1 - La Noscean Orange
1 - Rolanberry
1 - Alligator Pear
1 - Aldgoat Milk
1 - Sweet Cream

3 x Ice Shard, chilled to perfection.


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Hubert "Hildibrand" Halfwit Presents: Pulmia and Prudentia's Fruit Pancakes

Inspired by the two top chefs of the Bismarck, these pancakes are not only easy to make but also exceptionally tasty. Light, fluffy, and bursting with flavor, these pancakes are a perfect hunger fix to be enjoyed at any time: breakfast, lunch, dinner, or before defeating a primal god in his own lair.

Ingredients

• Cornmeal
• Maple Syrup
• Salted Butter
• Rolanberry
• Blood Currants

Preparation (makes 2 pancakes)

1. Acquire a frying pan and portable stove
2. Toss all ingredients into the pan and place 4 fire shards into the stove
3. Comence standard cooking proceedures until finished.

*Skilled chefs may elect to carefully prepare the pancakes for extra flavor and nutrition. Chefs who find themselves short on time and long on orders may rapidly prepare batches. The ease at which these delicious pancakes are made allow for a variety of cooking methods.

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Pulmia and Prudentia's Fruit Pancakes: So good it brings a man to tears!

Quote:

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Originally Posted by Nix

This recipe was shared with me by a delightful lalafell during my time serving in the kitchens of the Ashcrown Consortium. It's a simple dessert that was originally created by the ladies of Dravania; they would serve this dessert to their Knights before long nights on Guard. The spices were added to warm the body and ward off colds since the weather could be quite unforgiving during the winter season!
Now we make it as a warming dessert during the winter months and pair it with the finest spices that the Consortium could procure~




Dravanian Baked Custard

3 Chicken Eggs
1 can of Aldgoat Milk
1 pot of honey
1 nutmeg
1 stick of cinnamon
3 Fire Shards
1 earth shard

~~~~~~~~~~~~~~~

1) Crack the eggs into a saucepan and beat well over a low heat, add the milk and honey slowly and continue to whisk.

2) Keep whisking til the custard come to a simmer, it should start to thicken by now -- Test this by dipping a metal spoon into the mixture, if it coats the back of it, then it's ready to be baked!

3) Pour the custard into a ramekin and sprinkle the top with the cinnamon and nutmeg, then place the ramekin in a water-bath and then finally put the bath and ramekin into the oven. (The water bath will prevent the custard from cracking as it bakes!)

4) Bake the custard for 35 minutes with 3 fire shards and 1 earth shard.

5) Once ready, the custard should be fully set (It will have the same consistency of a Rolanberry gelatin dessert!), please allow the custard to stand for 10 minutes before serving.



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I forgot to upload the screenshot to my blog, so here is the link to it X3
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