Culinary Creation Contest Entry Thread

[Alexisonfire]

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

So sorry my picture is not coming up ; ;

[Kittkat26]

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



Uploaded with ImageShack.us

[Jacien]

Hello, ladies.


Look at your chef.


Now back to me.


Now back at your chef.


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.


Look down. Back up. Where are you? You're on the ferry, with the man your chefs could cook like.


What's in your hand? Back at me. I have it.


It's a chocobo with armor from that Grand Company you love.


Look again. The chocobo is now moogles!


Anything is possible when your chef cooks with New Spice's Power Drink and not a child's.


I'm on a Goobbue.


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.



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

~ Jacien Visenad (Hyperion)

[Aura]

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.

[Aura]

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

[Judge_Zecht]

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

[Ubernoob]

Photo for post 153/154.

[Ubernoob]

(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.

[Ubernoob]

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.

[Giviont]

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.

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.

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.

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!