hello ~ ! hasu at your service and welcome to my food blog where i make the various recipes found in the game final fantasy 14: a realm reborn! in game name: nhagi jaab. server: midgarsormr. hit me up whenever you'd like! obvious trigger warnings for food
CHILLED POPOTO SOUPÂ - a refreshing soup made by blending popoto, leek, and sweet cream to a smooth consistency.
ingredients:
4 - 5 leeks
5 - 8 potatoes ( peeled )
1 tablespoon flour
2 cups half and half
1 cup chicken stock
2 cups water
1 tablespoon
butter
salt and pepper and chili powder
As you all know, potatoes are my favorite food! I will almost do anything to cook with potatoes and this soup is no exception! It’s so creamy and delicious and chunky and just -- aaah! It’s so good! So let’s get started! First off you’ll want to start cutting your leeks! Leeks are root vegetables so they will be needing a through cleaning. Remove some of the outer green leaves and give them a good scrub with cool water. In the mean time, you’ll want to wash and peel your potatoes. Once you’re finished, begin heating up a pot and some butter and then chop your leeks finely!
Once they are cut, your butter should be heated so add the leeks to your pot and season with some salt, pepper and some chili powder. Saute until softened and then add your chicken stock and water. At this point you’ll want to add in your potatoes and bring to a boil so they can become soft. This should only take about twenty minutes or so on high heat but feel free to take longer. You need your potatoes to be soft!Â
Once your potato and leek mixture is softened and boiling, lower your heat to a simmer and add the half and half, more salt, pepper and chili powder. Also use this time to add the tablespoon of flour and stir thoroughly. This will help thicken the soup a little bit. Cover and simmer for half an hour, checking on it every ten minutes to make sure your cream hasn’t burned or curdled.Â
It should look like this when all is said an done. Now, if you want your soup to be chunky, you may leave it as is and serve! However, most potato and leek soups are smooth and creamy and as such, grab a blender or food processor! Because my food processor is so small, I had to blend the soup in small batches. I like my soups a little bit between creamy and chunky, so i did a quick blend in about four small batches.
Once the soup is at the proper consistency, serve and top with whatever you’d like! I reserved some of the cooked, softened leeks, some bacon and a bit of sweet greens and it was amazing!! Now, of course, in game it is supposed to be a chilled soup but where I live it’s colder than coerthas so I served mine hot! Plus, I wasn’t feeling well the day I made this soup and it helped me feel much better!Â
If you do choose to chill the soup, put in an airtight container and chill in the back of your fridge. Be sure that it is indeed airtight otherwise the water will begin to separate from the rest of the soup and that will cause the soup to not retain its creamy consistency.Â
Remember, if you have any questions, feel free to leave a message! Now, onto more soups!!
Finally another cooking tips slide show is ready! This one covers some of the more common tools and equipment you might use on the stove. Obviously, it does not show everything, but it is a good starting place. Also, I was trying out my new tablet, so enjoy my derpy drawings of kitchen utensils!
BAKED ONION SOUP -Â a hearty bullion soup filled with sweet onions, covered with shredded cheese and baked in an oven until golden brown.
ingredients:
3 medium sized onions
1 cup chopped mushrooms
1/3 cup red wine
1 tablespoon balsamic vinegar
one package egg noodles
1 pound stew meat
1 1/2 containers beef broth
OPTIONAL: 2 cups cheese of your choice
OPTIONAL:Â baguette
It’s getting as cold as Coerthas out here where I live and that means only one thing to me: it’s time for soup! And there’s nothing I love more than a bowl of piping hot onion soup! Though it seems difficult to get that delicious malty flavor that most baked onion soups get, it’s really not! I always like things a little more hearty so we’re gonna add some noodles and some meat into this soup! It’s a spin on an old favorite that everyone will be certain to love! Before we begin, get yourself a large pot and heat up some oil; as per usual! Then chop your mushrooms and toss them into the pot. They’ll need some time to soften up. While you’re sauteing them, begin to cut your onions. Normally, we dice our onions. Not this time. This time they must be halved and sliced especially thin -- like so.
Once the mushrooms are soft, add the onions, salt and some pepper and a bit more oil. You’ll want to wait until the mixture is golden brown and smelling delicious! As a garlic freak I added some garlic here for extra flavor. Once everything is popping, add your beef that you salted and peppered.
KITCHEN TIP: If you’re able to get your hands on fresh, full rosemary sprigs, when you add in your beef, toss in a large rosemary sprig into the pot. You’ll want to cover the pot and let the flavor permeate the rest of the onions, mushrooms and beef. It will add a burst of flavor as well as make your kitchen smell delightful! Don’t try this with dried rosemary, as the dried leaves will get into the soup and it won’t be a smooth broth. Of course, this is completely optional! I was given fresh rosemary from the grocery store I work on and wanted to utilize it best I could though!Â
Be sure to brown your beef thoroughly. Stew meat cooks easily and you won’t have to worry too much about over cooking it.Once the beef in your mixture is browned on all sides, remove the mixture from your pot and reserve on the side. If you used rosemary (as I did here) discard of it now.
In your still piping hot pot,  add your beef broth, wine, balsamic and some more pepper and then bring to a steady boil. You’ll want to be sure that the alcohol in your wine has burned off but also make sure the broth doesn’t get too foaming -- it’ll add a bitter, almost burnt taste to your soup. Once it’s boiling, add your beef and onion mixture back to the broth.
At this point, you can add your egg noodles! Fresh pasta takes only about 4 minutes from a rolling boil to cook completely through and we’re using egg noodles here which only take about 3. If you love al dente, you should be fine, but if you want your noodles a little softer, boil the whole pot for about 4 to 5 minutes and then serve. If you cook it longer, the noodles will become completely soggy and no one wants soggy pasta!
If you’re REALLY excited about eating your soup, serve yourself a hearty bowl right away. But if you’re feeling a little adventurous grab your favorite cheese and transfer to an appropriate bowl that can sit in the oven.Â
Pre-heart to 400 degrees and sprinkle your cheese over the top. Parmesan, Asiago or Swiss would be your best pair with this. Put your soup in the oven for about 10 minutes until the cheese is nice and golden brown and baked to perfection then dive on in with bread and VOILA!Â
You’ve got yourself a steaming, piping hot bowl of soup that will chase away even the harshest of weather! I’ve always loved baked onion soup .. and now that I know I can make it on my own, I don’t wanna eat anything else! Of course, if you don’t eat meat, you don’t have to add the beef. The meal is perfectly fine without it! I just personally love hearty, beefy soups like this.Â
Remember to keep a look out for the other soups in this series! I’ve been experimenting with bacon broth and I think i’ve found the right recipe for it! Keep your eyes peeled for it! If you have any questions or concerns, send me a message! And happy cooking!
Just so you know, I haven’t forgotten about this blog! Just here to let everyone know that I’ll be starting a series of soups since it’s getting colder outside! So far I’m planning on Baked Onion Soup, Bacon Broth, Chilled Popoto Soup, and finally Fish Soup! It’s colder than Coerthas where I live so soup really hits the spot after a very chilly day .. .. ~ I’m really excited to work on the soups!Â
Don’t forget, if you have a suggestion for something for me to cook, please let me know and I’ll do my best to whip it up for you!
Are you scrambling last minute? Looking for some fun new Thanksgiving-worthy ideas? Enjoy this list of delicious dishes, and today’s recipe will be up this afternoon!
Culinary Cosplay - Individual Apple Pies from Pushing Daisies
Final Fantasy Recipes - Festival of the Hunt Roast (FF9)
Pixelated Provisions - Tales of Graces f: Flan
The Voice Consumes All - Knight’s Bread
Lvl. 1 Chef - LOZ: Twilight Princess Good Soup
Midgar Munchies - Roast Canard
Eorzian Eats - Dzemael Gratin
Geeky Chef - Harry Potter Pumpkin Juice
Little Miss Nerd Chef - Legendary WoW Thanksgiving
Fiction Food Cafe - Skyrim Braided Bread
There are obviously so many more nerdy recipes out there, if you know one that you think deserves to be added to this list, let me know!
Hey guys! Don't feel pressured by the holidays! You've got a list is easy recipes to impress guests, friends, and family alike! Or if you'd just like to celebrate on your own, these are perfectly simple to make on your own. Happy holidays and happy cooking!
HONEY MUFFIN - a traditional Midlander cake made with a generous portion of honey.
ingrediants:
2 cups flour
1/2 sugar
1 tablespoon baking powderÂ
1 cup milk
1/4 teaspoon salt
1/4 cup butter, melted
1/4 cup honeyÂ
1 egg
I love muffins! But I’ve never been a baker .. and from what I know of baking, everything must be accurate .. or else!!! Well, not really, but you do need a recipe. Unlike cooking, you can’t just add something to a recipe all willy-nilly and expect it to work. So for me, this was a step outside of the box for me. Despite that, these muffins are pretty simple and simply delicious as well!
Before beginning, set your oven to 400 degrees!
First, you’ll need a couple bowls. In your first bowl, pour your flour and sugar and then whisk it together until it’s a nice, fine powder. You shouldn’t be able to tell the difference between the flour, sugar, baking powder and salt; like so:
Next, in another bowl, put your butter in and microwave for about 15 seconds until its melted. Then add your egg, milk and honey. Whisk together until, again, the mixture is one and there is no separation of ingredients!
 Once you have your two bowls, combine your wet ingredients with your dry. You can do this one of two ways: the first is to fold them together gently with a rubber spatula (like the one shown) until it is a nice smooth mixture with no air bubbles. This will take longer, but it will allow less air to form in your muffin batter. You can also use a hand mixer or mixing bowl, but you’ll need to mix it on low to medium speed to prevent air pockets from forming. I used a hand mixer on lower settings! Luckily, mine is fairly simple to use and only has three settings but modern mixers have a variety of settings that could cause air pockets or separation of ingredients if mixed too quickly.Â
If you are worried, use the spatula method!
Notice how smooth our batter is? Now grab a muffin tin! Spray it with cooking spray, or use a paper towel to spread butter onto the muffin tin. Then pour the batter into each indent until it’s about half full. Remember, the muffins will rise and so if you fill your tin too high, they will explode and could burn! We don’t want burnt muffins, do we?
Of course not!!!
Your oven should be nice and hot by now, so put your tins in the oven and set for 15 to 20 minutes. Once the time goes off, take out the tins and stick with a toothpick or small fork. if it comes out clean, you’re perfect! If not, they may need an extra 3 - 5 minutes of baking.Â
They’re hot and ready to serve!! Nothing tastes better with these sweet treats than some butter and more honey! Heck, you can probably even add some whipped cream to them to make an even sweeter treat! You can also serve these alongside some hearty meals. Considering the holidays are coming up soon, maybe try these on the side instead of traditional rolls! I’m sure your family, friends and other guests will love them!
Until next time ~ ! And don’t forget to share with me your kitchen adventures!!
I was working on adding the pictures I took to my next set in the L 2 Cook series (and weeping silently over how bad they are. Seriously I’m probably going to look for stock photos instead.), and then I came up with a different slide idea. A better slide idea.Â
Ladies and Genltermen (and Everyone In Between), I give you: Is It Dishwasher Safe?
I hope you find it helpful! Obviously some things are not mentioned, like electric appliances. Though, I would hope everyone knows those get washed by hand. You did know that…..right?
PS. If you have any food requests you’d like to send in, now is the time! I plan to be cooking all Thanksgiving break long!
-B
Update: @skreekos pointed out that some of the words were hard to make out with the different colored ovals behind them. I agreed, and changed them so they were one color and backed the whole text. If you reblogged before this: hooray you have a unique thing! If after: I hope it is easier to read!
RABBIT PIE - a traditional pastry dish of the Wildwood Elezen formed to resemble a rabbit, but not necessarily containing any meat of leporine origin.
ingrediants:
1lb of steak (of your choice). I used sirloin here, as I got lucky and there was a sale. Any kind of stewing meat is fine though.
4 stalks of celery
4 medium carrots
handful of baby asparagus (do NOT use full sized arugula. it’s much too big) OPTIONAL
4 potatoes
1 yellow onion
3 tablespoons garlic
1 1/2 containers beef broth
1 cup of flour
1 cup of butter
1/2 cup marsala wine (can sub for sherry or red wine if accessible)
2 pie crusts
variety of spices (for taste)
Despite this recipe being in the 11-21 category of culinarian, this recipe took a lot of time to complete! It’s not hard per-say, but you’ll need some dedicated time to  prepare this. Don’t worry. It pays off ~ !
First you’ll need to prepare you veggies! Keep your cuts of the vegetables small and bite sized, otherwise the pie filling will be too chunky. We want a smooth pie filling! Everything should be at least an inch cut or smaller. Potatoes I quartered and then quartered again. Carrots you can cut in half and then cut into your inch pieces from there. Celery is fairly easy to cut, just be sure to cut off the dirty roots. Asparagus, though it is optional, adds another veggie to the mix and just adds an extra body to the filling and can be cut into inch stalks. When you’re finished, place in a bowl and set aside. Add some garlic to the veggies as well (I used pre-cut garlic)
Now, for the steak! If you’re using stew meat, you don’t have to prep your meat save for salt and pepper. Get some oil and garlic going in a pot and toss the meat in to begin browning. If you got yourself a full steak like I did, begin to cube it into one inch sized cubes so it’s bite sized and able to get tender. Don’t forget the salt and pepper! For my meat, I had to cut it from the fat which keeps it fresh and moist while not in use. The marbling of the steak (or the meat-to-fat ratio) is very important here as that will tell us how the cut of meat will hold up to stewing.
Now that your meat is cubed and ready, and if you skipped the second step, grab your pot, some oil and garlic and start browning your meat! YOU ARE NOT COOKING THE MEAT FULLY THROUGH HERE. It’s just a quick sear! Your meat should look like this when it’s all said and done. Notice we’ve got a nice brown color to the meat, but it’s not cooked through. That’s perfect!
Now we move onto making our gravy. You can now add your veggies to the meat with one container of beef broth. Cover and let it stew for about twenty minutes. During this time you can add your other spices to the dish. I added taragon, rosemary, marjoram, dill, oregano, salt and pepper. This will not only flavor our filling will the veggies and the meat but the flavor will transfer to our gravy! Let this stew for about twenty minutes or so on medium heat
When the stewing is almost complete, grab another pot. This will be the pot for our roux. Roux, if you don’t know, is butter and flour and is used to make gravy and the base for other thick sauces. It’s fairly easy to make and even easier to mess up. The key to a good roux is equal parts butter and equal parts flour. Get our butter melting in your second pot (about half the butter as directed). Once it’s halfway melted, begin sprinkling in your flour (also about half as directed). If you feel like there is not enough roux OR it is not smooth enough, melt in the rest of your butter and sprinkle in the rest of your flour until you have a nice smooth roux.
By this time, our veggies and meat should be done stewing. Lower the heat and begin pouring the liquid from our filling pot into the one with the roux. Don’t worry if any veggies get into the gravy! Grab a whisk now and begin stirring the roux and the liquid together! A couple things -- the gravy should be SMOOTH when it is finished. If it is not, you may have added too much flour. If that’s the case, open your second container of beef broth and add a tablespoon of broth and stir it again. It also, because of our addition of garlic, may appear to have pockets of flour but i can assure you it’s just the garlic. If you’re nervous though, keep whisking until its the consistency you want.
Once the gravy is finished, add it back into your pot with the veggies and meat. Add in about 2 cups more of beef brother and a cup of marsala wine. If you happen to have red wine on hand, use that! Sherry cooking wine also works! I used marasala cause it goes great with the vegetables, especially the asparagus and gives the meat a nice full-bodied and earthy flavor. Feel free to add some more spices here. The gravy should be flavorful enough but I added a little more salt, pepper and I threw in some cayenne pepper for good measure. Once everything is mixed thoroughly together, set your stove to low and cover your pot. You’ll need about four to five hours for everything to stew properly together.Â
Once you have about an hour left into stewing, grab your pie crusts (which should be frozen) and let them defrost. I made the mistake of trying to roll my dough too early and I tore through it. This is fine though! You can still work with torn pie crust. Butter your dish and lay the crust into your pie tin or (in my case) casserole dish. This will ensure that the pie crust doesn’t stick to the bottom and tear further. You can set your oven to 400 degrees now and if you see fit, crisp the bottom pie crust for about five minutes. Once everything is finished, add your filling to the dish.
Grab an egg and when you’ve covered your pie with the second crust, coat the top with a bit of eggwash. This will ensure that the crust doesn’t burn and that it stay crispy and moist. I also added a little course salt to the top of the crust for some crispness! Bake for about twenty minutes and....
Tada!! Your pie is complete! Sorry it doesn’t look like a rabbit, but I promise it tastes good enough for the Wildwood Elezen! Serve as soon as you can and cover with tinfoil for later. I know I’ll be eating this for weeks! It’s great to share with friends and if you have any leftover filling that didn’t make it into the large pie, save it for later and get yourself some individual puff pastries and cook yourself some individual pies as a nice treat to yourself.Â
And let me tell you what .. it tastes SO much better than anything from the frozen food aisle! In fact, this picture is from my second helping! It was so good I almost forgot to show you!
If you have any questions or concerns, please send me a message and share with me your cooking adventures!Â
Hello my darling munchie enthusiasts! I am so sorry this blog has been inactive lately .. I have been in a crazy stage in my life between a new job and trying to get my finances in order that I haven’t had any time for cooking lately! If it has been cooking it’s been putting dinosaur shaped chicken nuggets in the oven and waiting twenty minutes ;; BUT -- be happy and hungry because the hiatus is over and I’m back and ready for more!! There will be a regular schedule of recipes coming out weekly; the plan is to have at least two munchies a week for your viewing and cooking pleasure. Won’t that be nice ~ ? Days will be up in the air for now, but we’re going to get much more organized from now on! I’m sorry I kept you all waiting until now, but I never forgot about this blog -- not even once!Â
So, everyone, let’s get cooking again!! Shall we ~ ?
Gods, do I LOOOOVE popoto pancakes!! Growing up, this was my favorite dish to eat no matter what. But since my family celebrates Yom Kippur and Rosh Hashanah, this food has been a staple in my household forever. Normally we make it out of a box, but nothing quite beats it being made fresh!
First off we’ll need to grate our potato and onions. I have a small hand garter which is perfect for me! But if you have a larger one, feel free to use it ~ ! I also added garlic to my pancake mix because I like things a little more savory. You can also peel your potatos if you’d like but I keep my skins on because there’s a lot of great vitamins in the skin. You’ll also need to give them a VERY light wash.Â
Once your potatoes and onions are all grated, take two paper towels and place your mix on top of them. Go the the sink and squeeze out ALL the liquid. The wetter your mixture is, the worse it’ll hold up when we’re trying to fry the pancakes. The potatoes and onions must be dry before adding our eggs and flour. Rule of thumb here is for every potato, you add one more egg. That way there’s an even amount of potato and egg so the mixture, again, doesn’t become over saturated. Once the eggs are added, you can add your flour and mix together until thick. If your mixture is too liquidy you can add a number of things to fix it: add 2 more tablespoons of flour, or add half a cup of cornmeal, or grate half a potato. Be sure to add your salt and pepper at this time as well.
Now comes the fun part -- frying!! Grab your frying pan and make sure the bottom is completely covered in oil. Once its hot enough, you can add your potato mixture in medium sized dollops to the pan. Before they get too hot though, flatter them. This what they’ll cook easier AND they are pancakes after all .. !
Make sure to get your pancakes nice and crispy! You have to ensure that the middle of the cake is cooked as well because we are using raw egg here and, well, raw potato doesn’t really taste good either ..
Once your cakes are nice and crispy and cooked, set them aside to drain the excess oil. If you have more batter, use this time to cook up the rest of your pancakes so you have enough for everyone! Once they are all fried and ready, feel free to serve them with applesauce, butter, or in my case .. tomato sauce! The nice thing about potato pancakes is that they can pretty much hold up a lot of different flavors. Plus, if you want something extra sweet, use sweet potatos instead of regular and top with powdered sugar! Yum ~ !Â
I know I haven’t been around for a bit and I do apologize for burdening everyone, but I’m back and ready to go again! And to get started with some rebooting, I decided to start with something a little simple but also deceptively tricky! Plus, tomato sauce is a base for a LOT of recipes in Eorzea! Most of them I LOVE -- so you’ll be seeing this sauce a lot. You’ll need a couple things before we start though -- a blender or food processor and either a slow cooker (as you know, one of my favorite things!) or a large, heat conducting pot. I have made the sauce in both a pot and a slow cooker and both work perfectly fine. For this time I made with a slow cooker ~
First off, chop your garlic and onions and add to a hot sauce pan with olive oil, salt and pepper to crisp it up. While that’s caramelizing, add your other ingredients to your pot or slow cooker. If you are using cherry tomato’s instead of sun dired tomato’s as I did add those to your onions and garlic to soften them a bit. When everything is crispy, then add the garlic and onion to your sauce.
It should look a little like this before we start cooking. In this instance I added a little bit of chicken stock just so that the sauce has a little more moisture to prevent burning. You can use vegetable stock or omit all together if you have a cooker that has custom temperatures or a sturdy enough pot. A burnt tomato sauce will make chef’s everywhere cry though! Plus the little burst of flavor the broth adds will add another depth of flavor to your sauce. Set your stove and cooker to LOW and a timer for 4 1/2 hours and let the flavors run wild!
Look at how smooth the sauce is looking now! But it could be smoother .. remember how smooth the sauce was for our mole loaf? We want it to be like that! So put it in the blender and give it a nice little blend for about 30 seconds while its still hot and we should come out with a nice silky smooth sauce like so .. ...
Now either smother whatever your cooking in this deliciousness or store for later, as I’m doing here! You can pair this with many easy recipes such as a simple pasta or again, the mole loaf I’ve made for you before and many more! If you have any questions, concerns or comments, please let me know and as usual .. happy cooking!!
normally i don’t do this but i’m kind of feeling desperate and really anxious but i’m running out of savings to live on my own and thought i’ve done my best to keep my finances tight, i’ve been pretty bad about it. i have enough money to last out the rest of thing month and enough to pay my rent for next month but i still need money for my cell phone, electric and my internet – about another 300 dollars. this doesn’t even include my expenses for food or gas for my car or whatever other expenses pop up for me… i would really appreciate anything at this point. i have no job despite my desperate searching for new employment. i can’t do much in return right now and i really don’t ask for much but please, please i could really use a bit of help right now.
hey everyone! i know this isn’t food related, but i’m having a huge problem right now which has been keeping me from working on this blog. i apologize for putting something not cooking related on this page but i do really need help. i love that you have all supported this blog by liking and reblogging my posts and i want to continue to share all of Eorzea’s recipes with everyone. at this moment, i’m about 1/3rd of the way to my goal but i just need a little extra help now! anything helps, from one dollar to $20.Â
i apologize again for it coming to this, but i appreciate all of your support. thank you so much for reading!
LA NOSCEAN TOAST Â -Â A slice of bread soaked in a mixture of buffalo milk and eggs, and then fried in creamy butter. A specialty at the Carline Canopy in Gridania.
ingrediants:
Bread (of your choosing. I used wheat bread, but the thicker the cut the better)
1 cup milk
1 cup heavy cream
2 eggs
1 cup Parmesan cheese
1/2 teaspoon mustard powder
2 cloves of garlic (crushed with the side of your knife)
1/2 teaspoon hot sauce (I used sriracha)
Salt and Pepper to taste
I love going to Gridania .. sometimes hearing the rain in the trees is just so nice. And what better way to enjoy it than with a piece of La Noscean Toast? Normally a sweet breakfast dish, I wanted to try something different .. ! I have grown up eating this dish and, well, it’s boring. I’m gonna show you how to make a savory version of this yummy, traditional meal! Just as a note: I know the ingame recipe says to use walnut bread, but I’m allergic to nuts and as such I’ll be omitting the recipe all together from this blog. Sorry folks!! However, using a thick cut of bread for this is pretty important .. I used regular wheat bread but I’d recommend sourdough or french. It will hold up better because the batter we’re using is a little thicker than usual ..
 Despite this being a higher level recipe, it’s fairly simple in execution. Using a blender or food processor, put all of the ingredients minus the bread in it. It’s gonna look kind of strange and heavily unappealing but I promise once it turns to batter it’s going to be soooo~ooo good!
 Once everything is in our blender/food processor, cover it up and turn on low. Unfortunately, mine doesn’t have speed settings so my batter came out a little foamy, but that’s okay! Foamy is fine -- chunky is not. Blend on low until smooth and then transfer to a bowl or deep dish.
Notice how creamy the texture looks? That’s because it is! You can begin to heat a pan with lots and LOTS of butter now on medium heat (there’s a lot of cream here and we don’t want it to burn). Begin to soak your toast in the batter for about 10-15 seconds on each side until it’s evenly coated and then you can begin to fry up your bread in your pan. Some people like their toast extra crispy .. so like their toast still a little soggy. However you’d like, just make sure your egg is fully cooked!Â
Once your toast is cooked to your liking, plate with a hearty dollop of butter, syrup or even more cheese if you’d like! The cream keeps the bread slightly sweet enough while the hot sauce and mustard bring out the bite of the cheese. It’s a good spin on your favorite classic ~
If you have any questions or comments, please send me a message! I’m always open to suggestions for recipes as well! i hope you’ll look forward to the next one and happy cooking!
MOLE LOAF -Â a moist, juicy loaf of ground mole meat and onions baked to a golden brown.
ingrediants:
1/2 lb ground beed
1/2 lb ground pork
1/2 white onion
4 garlic cloves (or one clove of elephant garlic)
2 eggs (not shown)
1 cup italian breadcrumbs (not shown)
1 cup parmesan
1 tablespoon basil
1 tablespoon oregenoÂ
1 tablespoon marjoram
1 tablespoon taragon
1/2 can tomato sauce
salt and pepper to taste
Ah .. mole loaf .. ! Such a hearty meal and can be paired with so many other meals! Put it on flat bread and you’ve got a sandwhich! Mashed popotoes? A perfect dinner! Or if  you wanna get real fancy a spinach saute! The point is, this is a very good recipie for a lot of different occasions. And perfect for leftovers as well ..
First off, preheat your oven to 375. Second, we’re going to need to chop the onion finely. It should be minced as small as you possibly can to avoid your meat being chunky. Then chop your garlic. I got lucky and found elephant garlic (extra large garlic) on sale so I used that! If you are using standard sized garlic, about four cloves should do you perfect.
Once everything is chopped, we get to prep our meat! Start with one meat or the other and knead it so the fat and meat are combined and then add your second meat and do the same. The meat should be sticky but if it becomes a gluey texture, it’s a little too mixed together. That’s fine but you’ll need to add a little less breadcrumbs. You can add pretty much the rest of your ingredients from here! Everything goes in the bowl -- onions, garlic, eggs, bread crumbs, cheese and spices.  Now, when it comes to the spices, you can use whatever you’d like! I used these because they go great with tomato sauce and meat but you can put whatever you’d like in the loaf!
The bowl should be about overflowing and that’s fine. Begin to knead the meat!! You’re gonna get your hands dirty but make sure you thoroughly mix everything together.It should look similar to this when you’re finished:
Now, once everything is mixed together you can put the meat into a large, spacious pan with the meat in the middle. You can form it into a loaf if you’d wish but just make sure it’s an even size! The evenness of the loaf will allow it to cook evenly. I made the mistake of having a fat midsection and it caused my loaf to cook a little slower than intended... Once your meat is prepped and set, you can pour your sauce over it. Don’t worry! I’ll teach you how I made my own tomato sauce soon! Smooth the sauce over the entire loaf and the inside of the pan as well. Doesn't look like much now but it’ll be delicious soon, I promise!
Cover with tinfoil and place in the oven. Again, my loaf was a little fat so I cooked mine for about and hour and fourty-five minutes. I would suggest and hour, then cut it open just to check the middle. If it’s still pink, cover again and cook for about twenty or so minutes longer...
Voila! Be sure to serve yourself a hearty piece of the loaf with plenty of sauce! I shared this meal with my brother and he’s usually such a picky eater .. but he loved it!! It’ll be sure to satisfy anyone! If you have any questions, feel free to ask or make suggestions for my next recipe! Happy cooking ~ !
@That anon who called you a copycat: This isn't a competition, anon. There are plenty of food blogs on here and they're all unique in their own ways. Stop trying to turn this into something it isn't, and stop trying to start drama. Just let people have fun and do their thing. Hasu, this blog is wonderful and I'm so happy I can make the recipes you post on here. Keep up the awesome work!
Thank you anon! I'm glad you're here watching this blog! I'd love to see your takes on the recipes as I hope we can continue to grow as cooks together ~ We'll all be masterchefs in no time!
wait so you're like eorzean eates, even a similar name, but you don't use authentic ingredients and you started ur blog way later than she did.... does she know about ur copycat ass blog.... LOL
I know about Eorzean Eats, but to be fair, I had the idea for this project since I started the game a year ago. I love food and final fantasy and I always talk about cooking with my free company friends! I wanted to share with them, and others, how to create the tasty treats in game. Yeah, our blogs are similar, but does that matter? We’re both having fun and doing something we like. And honestly, I don’t have a lot of money – I lost my job a month ago.
For me, this blog is about creating something delicious that is inspired and as similar as possible to the in game recipe while using things you can find in your local stores. Not everyone can afford luxury ingredients and all natural products; but that won’t take away from the fun I’m having.
So you can call me a copy cat or whatever, but our foods are nothing alike and I’ll continue working on this blog until I either get uninspired or stop having fun. Neither is gonna happen for a long time. \o/ so I’ll keep on cooking so long as someone put there keeps liking my food!!
When they say simple .. they mean simple! This is a very easy recipe to master and even easier to cook! However .. I actually HATE mushrooms, so for me to make this and enjoy it too? It was hard! But I found a really easy way to make them taste good ~Â
First off, mince your garlic and set aside. Then you’ll want to cut your baby mushrooms. There’s no real way to cut baby mushrooms. Just pop off the stems (I kept them on) and begin to cut them. I made sure my pieces were small (again, I’m not the biggest mushroom fan!) yet a decent cooking size; like so:
Put them in a bowl and set aside. Now for our chicken. Like everything else, season with salt and pepper and cut in half. Take your pan now and begin heating up some olive oil on high. Once it’s hot, place your chicken in the pan and brown on both sides. We’re not cooking the chicken, but creating a firm base so the chicken doesn’t become soggy when we cook it in our sauce! It should turn gold and crispy and pale on all sides. Once that’s done, remove from the pan and set the chicken aside.
Add oil to your pan again and lower your heat to medium. Once the oil is hot add your garlic, dill, oregano and mushrooms to the pan. They should begin to cook  as soon as they hit the pan. If your garlic starts to burn, lower the heat slightly. Stir gently and then add your chicken stock and balsamic and stir again. You’ll know when the mushrooms are cooked when they begin to soften and become plump with your sauce.
Once your sauce is simmering nicely, add your chicken back to the pan and cover. You’ll want to cook your chicken evenly so be sure to uncover and turn your chicken occasionally until it’s finished. Remember: it’s okay to cut your chicken open to check on its doneness. I would rather you have already cut chicken than have under cooked chicken!Â
Once done, grab your plate and get ready to serve! Help yourself to a generous amount of sauce and mushrooms and begin to dig in! Even for a mushroom hater like me, I can eat this dish forever! The sauce is so good and the hint of dill is just perfect!Â
Hope you enjoy! And don’t forget to share your own culinary adventures with me! If you have any questions, please let me know ~ !
