Culinary Creation Contest Entry Thread

[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



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[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!

[r4ptur3]

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.

[ShirakiYuki]

"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!

[RexValentino]

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.~

[WatchmanShmuel]

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? :/

[Amaranth]

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.

[Nuuu]

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!

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.

[Bluebun]

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.

[Mcshiggs]

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.