Blue Milk of Tatooine from Karen Grill of Sassafras Saloon in Los Angeles via Liquor.com
Ingredients
2 ounces gin
1/2 ounce blue curaçao
1 ounce cream of coconut
3/4 ounce lime juice, freshly squeezed
3/4 ounce pineapple juice
1/2 ounce orgeat
1/2 ounce vanilla syrup
Steps
Add the gin, blue curaçao, cream of coconut, lime juice, pineapple juice, orgeat and vanilla syrup into a shaker with ice and shake until well-chilled.
So my latest weird hobby is reading about foods and dishes from the gffa and then attempting to recreate them in real life— and since I can't actually cook food for my mutuals (heartbreaking) I'm just going to share my recipes instead!
First up is Mandalorian gi-dumpling soup. This is described as a stew with fish dumplings, but I used tofu for the filling in mine since I don't eat meat. You could definitely use shrimp or something like that to be more accurate, though.
For the stew itself, I wanted the flavors to track with what's described as being common in Mandalorian cuisine— intense, aromatic, very spicy, etc. So my interpretation is a hearty curried vegetable soup with fresh serrano peppers for a kick of heat.
Full recipe under the cut!
Ingredients:
- Red potatoes, 5-7
- Celery, 4 stalks
- Yellow onion, 1
- Garlic, 1 bulb
- Ginger, 1 average sized root
- Carrots, about 3 handfuls worth when cut
- Serrano peppers, 1-3 depending on how mild or spicy you want it (I used 2)
- Collard greens (or other mild, hearty green vegetable - broccoli would be good too,) about 3 handfuls worth when cut
- Cilantro, enough to garnish
- Boullion or broth of choice (I used Knorr vegetable boullion, 3 cubes)
- Coconut milk, 1 can
- Firm tofu, 1 block
- Wonton wrappers, 1 package
- Vegetable oil or mild cooking oil of choice
- Curry powder
- Cumin
- Black pepper
- Garlic powder
- Salt
Soup:
- Wash and cut any veggies that need it (you can definitely buy pre-cut to save time!) I do fairly large cuts for everything so they stay intact better.
- Cut off and peel three 1-inch pieces of ginger. Peel 3-4 cloves of garlic. Cut onion into quarters before chopping, 3/4 will go into the soup and 1/4 will go into the dumpling filling. Slice serrano peppers into thin rounds.
- In a frying pan, combine vegetable oil, 3/4 of the chopped onion, and the chopped celery. Grate two of the pieces of ginger and press the garlic (or mince and then add) into the pan. Saute until everything is lightly browned.
- Place cut potatoes and carrots into a large pot and cover with water (or broth) and can of coconut milk. Bring to a low boil and then reduce heat to simmer. Cook these alone for like 5-8 minutes before adding in the onion-celery saute from the pan, the chopped collard greens, and the sliced serrano peppers. Simmer for a few minutes until everything starts to cook down into the liquid.
- Add boullion (if you didn't use broth,) salt, curry powder, cumin, and black pepper to taste. I did mostly curry with a bit less cumin and pepper, but just go for it and stop when it tastes good to you!
- Simmer on low until veggies are tender.
Dumplings:
- Open tofu and drain water off (I usually sit it in the sink in a colander for like 10 minutes.) Crumble until it's the texture of ground beef.
- Combine vegetable oil, 1/4 of the chopped onion, and crumbled tofu in frying pan. Grate remaining piece of peeled ginger into mix. Saute until it starts to brown. Add salt, garlic powder, black pepper, and curry powder to taste (mostly salt and garlic, you don't need these as seasoned as the soup itself imo.) Remove from heat and cool to room temp.
- Fill wonton wrappers with stuffing and seal (I used the instructions on the packet I bought, but there are several methods and it doesn't matter which one you use!) Wait for them to dry a few minutes.
Serving:
- Gently drop dumplings into soup. Cover pot with lid. Cook for 4-5 minutes.
- Carefully scoop dumplings out into bowl before adding the rest of the soup. Garnish with cilantro.
I love fandom cookbooks because the recipes are either so so good or absolutely terrible and there’s no in between. Official, unofficial, I do not care. I love all of them. Is this recipe going to be the best jam I’ve ever made? The worst cornbread I will ever eat? Who knows!
Thanks for tagging me in WIP Wed- Thursday, @my-dumb-obsessions! I am working on a chapter of my Howe x Cousland fic (it’s coming along well finally) and for some reason I decided an important thing to do was make an actual working recipe for a dish I mention in the fic. Why? I don’t know. Here it is in all its glory.
Ferelden Jellied Pork:
(replicable recipe after)
Ingredients:
The trotters and ears of one pig
Onion
Carrots
Peppercorns
Lovage seed
Wild carrot seed
Elfweed
Antivan bay leaves
Peas
Optional, for accompaniment:
Horseradish
Mustard seed
Vinegar
Honey
Additional roasted bones of the pig may be used
......
In a large stockpot, place your bones, trotters, and pig ears, cover with water.
Bring to a boil, boil until the surface is foamy, the length of an egg timer.
Strain, rinse the bones and ears, return to cleaned pot.
Add spices, peeled onions, carrots
Cover with water once more.
Bring to a boil, then move to lower heat and simmer until liquid is greatly reduced.
Strain thickened broth into jelly mould or a large bowl, add any shredded meat from the trotters or bones and your peas should you like them, arranged in a decorative and attractive fashion.
Grind your mustard seeds (you may leave some whole for texture), add vinegar until it makes a loose but thick mixture. Cider vinegar is a good choice, as is plain white vinegar, or a mixture of the two. Add a spoon of honey, to taste, and grate in fresh horseradish, also to taste. Salt, taste, add more vinegar if necessary. Serve alongside jelly.
Replicable Recipe:
Ingredients
Pork bones
Gelatin
2 medium yellow or white(not sweet) onions
2 large whole carrots or like, IDK, a handful of baby carrots if that’s what’s in your fridge
1tbsp celery seed
8-12 peppercorns
1tbsp caraway seed
1tsp dried dill or 1 sprig of fresh
3-5 cloves garlic
3 bay leaves
Optional:
Peas (u know fereldens love their peas)
A good fancy mustard and horseradish, or a spicy mustard, or a horseradish mustard, or make your own as the earlier recipe dictates.
Recipe Notes:
Pork– listen, grab what you can. Some people can get pork knuckles, some can’t. Pork bones would work too, if you can get those from your butcher. Or get a bone-in pork shoulder and eat most of the meat, and make this from the leftovers. That’s what recipes like this are for anyways. A large pork bone, 4 pork knuckles or trotters if you really can get them. A ham bone? Sure, but it’s going to taste pretty salty and smoky (the original boil will help get rid of some of the salt)
Gelatin- if you really can get pork trotters with skin on and everything, and pig ears, skip this.
Recipe:
Put your bones in a stockpot, or whatever your biggest pot is. Cover with water, bring to a boil, boil for 3 minutes.
Strain, rinse your bones, pop them in the clean pot.
Peel onions, scrub carrots, cut them to fit in the pot if necessary, pop them in as well.
Add spices and garlic cloves (because we’re not ferelden and we like flavor)
Everything but the optional stuff and the gelatin should be in the pot.
Cover with water again, bring to a boil. Reduce heat to a simmer, and simmer for 3 hours.
Strain the broth, discard solids.
Taste for salt. Salt to your liking. If you’ve used a cured pork bone and it’s too salty, try gently simmering it with some potatoes, and then discard the potatoes. They should soak up some of the excess salt.
If you’ve managed to acquire ears and trotters, skip this next step.
When the broth has somewhat cooled, dissolve a packet of gelatin into it. If your broth seems very thin, like a standard stock or broth generally is, do two packets. Follow the gelatin instructions for ‘blooming’, which is generally to let it sit in the broth for a bit until it’s softened. Whisk or stir until thoroughly combined.
Pour into your mould of choice, or smaller moulds, or a big bowl
Add any shredded meat from the bones, and your peas should you choose to give peas a chance.
Chill until set.
Turn out onto a plate for serving, cut into slices if it is one large jelly.
Serve with horseradish/mustard if you like. Maybe a little fresh dill on top for color who am i kidding nothing will make this look appetizing.
November is comfort food month, so @threepatchpodcast Consulting Culinarians cooked up something sure to warm your bellies: John’s Thing With Peas (Matar Tofu Pasties) and Doctor Watson’s Medicinal Tea (aka John’s Fuzzy Jumper).
Recipes below the cut
Photo credit goes to @foxestacado
John’s Thing With Peas
Matar Tofu Pasties, adapted from this Matar Paneer recipe
vegetarian, could be easily made vegan!
Ingredients
1 tablespoon oil
2 cardamom pods, cracked open to release seeds
4-5 black peppercorns, or ½ tsp fresh ground black pepper
1/2 teaspoon cumin seeds
1 medium onion, finely chopped
1 inch ginger, grated or minced
4-5 large garlic cloves, pressed or minced
3 medium tomatoes, chopped
10 whole cashews, coarsely chopped
1 tablespoon ghee or butter (use oil if vegan)
1 bay leaf
1/4 teaspoon red chili powder, or to taste
3/4 teaspoon coriander powder
1 teaspoon garam masala
1/2 teaspoon cumin powder
1/4 teaspoon turmeric powder
3/4 teaspoon salt, or to taste
1/2 teaspoon sugar, optional
1 cup water
1 block of tofu, firm or extra firm, drained and cut in small cubes
1 cup green peas, can be frozen
1 bunch cilantro, destemmed, to taste and for garnish
1 package pie dough, whole wheat if available, chilled
1 egg yolk, lightly beaten (sub oil or soy/almond milk if vegan)
sprinkle of truffle salt to taste
For Raita Dipping Sauce:
1 cup plain yogurt (sub soygurt if vegan)
1-2 tablespoons fresh lime juice
1 tsp cumin
cilantro to taste
Combine ingredients, can adjust amounts or add salt to taste. Serve chilled, garnish with cilantro.
Directions
For Matar Tofu Filling:
Heat 1 tablespoon of oil in a pot or large pan on medium heat. Once the oil is hot, add seeds from cardamom pods, crushed peppercorns and 1/2 teaspoon cumin seeds. Saute until the spices are fragrant and the cumin seeds sizzle for a few seconds. Then add the onion, ginger, and garlic. Cook for 4 to 5 minutes until the onions are translucent and soft.
Add the chopped tomatoes and cashews and mix. Cover the pot with a lid and let it cook for 6 to 7 minutes until the tomatoes are really soft.
Remove pan from heat and let the mixture cool down a bit. Once it has cooled down a little, transfer to a blender and grind to a smooth paste. Up to half can be reserved unblended if a chunkier texture is desired.
Heat a tablespoon of ghee (or oil) in a pan on medium heat. Add bay leaf and then add 1/4 teaspoon red chili powder. Saute for few seconds until you see a nice bright red color. Then add in the prepared onion-tomato paste back into the pan and mix well. Add coriander powder, garam masala, cumin powder, turmeric, salt (to taste) and sugar (if using). Mix well and cook the spices for one minute. Then add water to the pan and let it come to a boil.
Add the tofu cubes and green peas. Stir and then cover the pan. Let it simmer for 6 to 7 minutes on medium heat. Remove filling from heat, remove bay leaf, and garnish with cilantro.
For Pasties:
Preheat oven to 400 F.
Lay out chilled pie dough, and cut into 6 pieces (3 per crust). Spoon filling on half of each section of pie crust, and fold the other side over to form hand pies. Crimp the edges with a fork, and use beaten egg yolk to help seal the seams if needed. Carefully transfer to a baking sheet (or assemble on baking sheet). Brush egg yolk over pies and sprinkle with truffle salt, or other coarse ground salt. Cut slits in the top of pies to allow steam to release.
Bake for 30 minutes or until golden brown and bubbling.
Serve with Raita Dipping Sauce and Dr. Watson’s Medicinal Tea. Pairs well with a fresh salad or asian slaw.
Dr. Watson's Medicinal Tea
aka John's Fuzzy Jumper
1 shot (1.25 oz) whiskey
1/3 cup of concentrated earl grey tea*
1 tsp of honey (use agave if vegan)
2-4 drops of bitters
*for stronger tea, boil the tea bag on stovetop instead of steeping as normal, or steep multiple bags of tea per amount of tea.
Directions
Brew tea, let steep or simmer to concentrate flavor. Pour in mugs and let cool slightly to a non-boiling, comfortably drinkable temperature. Add honey, whiskey, and bitters, stir, and enjoy!
