Feeding the Inquisition

This is a food blog for the world of Thedas. I will try to develop and share new recipes whenever I can. I will also find recipes that I think are relevant to reblog.

[theodosian-kitchen]

Sorry about the lack of activity everyone.

My life got really crazy when school started back up. Then I got what I thought was a cold, that turned out to be a pretty bad infection in my lungs.

But on the bright side I've had lots of time for research and so I have some things planned for once I'm feeling better.

[theodosian-kitchen]

Ferelden Roast Dinner I'm sorry it took me so long to get this posted. I had it once, but it never showed up, and then my life got chaotic. Anyways here's a recipe For roast beef and onion gravy. (I figured that the sauted vegetables and mashed potatoes were pretty self explanatory.) ROAST Ingredients: 1 Chuck roast (mine was about 2 pounds) Sea salt Coarse black pepper Garlic powder Thyme (I forgot to measure these things, but enough to cover your roast generously.) 5 cloves of crushed garlic 1 medium yellow onion, halved and then sliced 3 sprigs of rosemary (I had more, but it was a little too much.) Right out roast down with the salt, pepper, garlic powder, and thyme. (I didn't measure, but I would estimates teaspoon of each, depending on the size of your roast.) Place the roast in a baking dish (I just used a pie pan because it was what I had handy) over top of the sliced onions. Place the crushed garlic and rosemary on top. Wrap the dish tightly with tin foil and refrigerate. (I left it in the for about 24 hours. You can do more or less.) When you're ready to cook your roast just put it in the oven still wrapped in foil. For a medium rare roast I put mine in at 200 degrees (fahrenheit) for about 5 hours. (If you want it cooked more just increase time or heat.) Remove roast from oven and take off the foil. I took my roast out of the dish and wrapped it in the foil to rest. Then you can start on the gravy GRAVY Ingredients: Pan drippings from the roast (mine let off about a cup and a half of liquid) Roasted onions (from under your roast) Half of the roasted garlic and rosemary from your roast, finely chopped Three cups of beef broth Cornstarch Separate the roasted garlic and sprigs of rosemary from the dish and chop them finely, reserving half for your vegetables. Pour the liquid that cooked off of your roast and the onions into a saucepan with the beef broth, garlic, and rosemary. Bring to a boil. Reduce the heat down to a gentle simmer and stir in a cornstarch slurry (cornstarch and water) Bring the temperature back up while stirring to thicken the gravy. Serve with roasted mashed potatoes and sautéed vegetables. This turned out really well. I feel like this would be something eaten in Ferelden, because it is hearty and comforting. Plus it's pretty easy to make as well. (P.S. look out for another recipe tonight as well)

[theodosian-kitchen]

I thought I posted a recipe last night, but it must not have gone through. Looks like I have to try again.

[theodosian-kitchen]

Getting my next recipe ready. Gonna let it sit in the fridge for the next day or so.

[theodosian-kitchen]

Does anyone have any suggestions for what I should do next? I was either going to do a stew, or a roast. Or maybe just a staple thing, like bone broth. But I want to hear what you want to see next.

[dragonageconfessions]

Ive been thinking about creating a Dragon Age themed blog based around recipes, as if the author is travelling around Thedas like Brother Genetvi and writing a cook book based on his local discoveries. A Taste of Thedas, im thinking of calling it. The only problem is that I work nights, am often very tired, and so would not be able to keep up a regular schedule for posts. Do you think I should go for it anyway?

Here is an example of what I have in mind - 

A Taste of Thedas: Cullen Skink.

Despite sounding like a character from the esteemed author Varric Tethras's Hard in Hightown, Cullen Skink is a smoked haddock soup from the town of Honnleath, in South-West Ferelden. Somewhere between a fish soup and a stew, it is hearty, creamy, and wholesome, much like the Commander of the Inquisition it is named after. Locals consider it to be one of Ferelden’s national treasures, and, after sampling it, it is difficult to argue.

Originally simply known as, ‘Skink’, it was renamed, ‘Cullen Skink’ in honour of the Commander of the Inquisition, whose hometown this dish hails from. 

Cullen Skink, as it were, is a meal in a bowl and a very good one, too. I could push the boat out and tell you that you need Kinloch Haddock to really do it justice, but I wouldnt be so cruel. Any smoked white fish will do in a pinch. You could even use a mix of white and smoked cod. You do, however, need the smoked fish to give it it’s distinctive special flavour. It is a perfect winter warmer, or a good dish on a wet summers day. 

Keep left over mashed potato to make this. It’s a good use up.

Serves 4

Ingredients 750 mls / 1.6 pints full fat milk or a mix of milk and cream if you are feeling decadent.

A small handful of chopped parsley (reserving the stalks).

1 bay leaf.

12 black peppercorns.

450 gms /1lb Smoked haddock fillets or any firm white smoked fish or a mix of smoked and plain fish. Whatever you have or whatever you fancy.

5ogms/ 2oz butter.

1 medium onion chopped.

2 scallions finely chopped.

200gms/8 oz buttered mashed potato.

Salt and Pepper.

Garnish.

Chopped parsley and four poached eggs.

Method Pour the milk into a saucepan large enough to accommodate the fish. Add in the bay leaf, peppercorns, parsley stalks and fish. Bring to the boil and simmer for five minutes. Remove from the heat and allow to infuse for five minutes or more.

Remove the fish, strain the poaching liquid and reserve. Flake the poached fish removing any skin and bones.

While the fish is poaching heat the butter in another saucepan and fry the onion until soft but not brown.

Then stir in the strained poaching liquid, then the mashed potatoes until you have a thick creamy consistency.

Add the chopped parsley leaves, chopped scallions and the flaked fish and simmer for another 4-5 minutes. Season well with black pepper and salt if needed. Pour into serving bowls and garnish with chopped parsley and a poached egg.

Poached Eggs You can of course poach the eggs in a saucepan of boiling water. A short cut is to put boiling water and a little vinegar into a microwavable dish. Make sure the water is enough to cover the eggs well. Put on a high heat in a closed pan for a minute to make sure the water is good and hot. Swirl the water and drop in the egg and cook for five minutes per egg. They will not cook a great deal after removal but will keep hot.

During a stopover in Skyhold I asked the Commander to add a few comments for the book, unfortunately the good Commander merely grunted, “I dont like haddock”, in a rather brisk tone.

Ah well,  c'est la vie, as they say in Orlais.

-

Admittedly im not a natural writer, and I have no artistic skills to speak of, so im a little unsure of proceeding with this. What do you think?

Hey, we think this looks amazing and should go for it!  Please either give suggestions in the comments or message them directly!

-the mods

[theodosian-kitchen]

Antivan Fish Chowder!

I’m going to say this is my first official recipe, since the first one is very vague.

I love this soup. I came up with the recipe a few months ago and have made it so many times since then. Tonight I actually measured things instead of just eyeballing it, so I could share it with you.

Also, this is fairly spicy, so if you don’t like it, or are sensitive to it I would say skip the red pepper flakes and the jalapeños, and half the cumin. Also make sure to use mild green chillies.

Ingredients: 3 celery stalks, finely chopped

3 tomatillos, chopped (make sure you take the skin off and rinse them well before you use them)

2 roasted jalapeños (or not, whichever you prefer), chopped

2 small yellow onions, coarsely chopped

2 chopped tomatoes (I used beefsteak tomatoes, but use whatever you like)

3 cloves of garlic, finely chopped

1 can of green chiles, with the juice

1 can of corn, drained

4 potatoes, peeled and cut into chunks

6 cups of broth (whatever type you prefer)

¼ tsp crushed red pepper flakes

¼ tsp ground cumin

½ tsp dried crushed thyme

1 tsp dried crushed oregano

1 ½ cups half in half (or milk of you want)

1 lb of cod

Cornstarch slurry

Salt and pepper to taste

Instructions:

Start by sweating your onions, celery, and jalapeños in the bottom of your soup pot with either butter or oil on medium low heat.

Once the onions are soft add the garlic and tomatillos into the pot, stirring often.

After a few minutes the tomatillos will soften. Then add in half of the cod. (the other half will go in later.) I just put it in in whole fillets because it breaks down nicely on its own. (I used the frozen pre-portioned cod because it’s a lot cheaper)

That will cool all together until the fish gets flaky.

Next I added my canned green chilies and my chopped tomatoes, followed immediately by my broth (I used vegetable broth, but I simmered some shrimp shells that I had in the freezer into it to give it a seafoody flavor)

Add in the potatoes and the can of corn, then bring it to a boil before reducing your heat so that it simmers. Then add the spices. (you can add more whenever you want as well if you think it needs it.)

I covered mine and simmered it for about 40 minutes while I played Mass Effect. (I probably should have simmered it for a little less time, but, Mass Effect)

After simmering I added in my half and half, (I like using it because it’s a little bit richer than just milk, but not as heavy as cream.) and then I thickened it with a cornstarch slurry. (cornstarch dissolved in water, in case anyone doesn’t know.)

I cut the other half of my cod up into bite sized pieces and added it at the end. Simmering a few more minutes while stirring constantly.

I served it with home-made croutons.

I tried to use a lot of Spanish influences in this (because Antiva)

Now all I need are some good boots and a cheap prostitute.

[theodosian-kitchen]

I made some fish chowder tonight! I will try to post the recipe later. This time with measurements and everything!

[theodosian-kitchen]

Snowy Wyvern Wings

So, basically chicken wings in a white sauce. Like I said, it’s kind of a vague description for now because I don’t have anything written down.

Ingredients:

Chicken wings Garlic (lots) Parmesan Crushed red pepper flakes Salt Pepper Dried basil Onion powder Flour Butter Milk

Instructions(ish)

I started by making the sauce Melt the butter in a saucepan and add the garlic, onion powder, basil, and crushed red pepper.(I used lots of red pepper and garlic. I was lighter with the basil and onion powder, but it’s however you like it.) I let those go for a few minutes on low heat before adding in the flour to make the roux to thicken the sauce. Then I turned off the heat and stirred in some milk, which I then brought back up to a simmer while stirring. Next I added a handful of parmesan cheese (I know, very precise.) and salt and pepper to taste. (this is basically just a spiced up Alfredo sauce. Don’t judge me.)

Then you just pour the sauce on wings that are cooked however you prefer to do it. (I put salt and pepper on mine and threw them in the oven. )

(They didn’t turn out much like what I think of of when I think wings, but they were delicious.)

And that’s basically it. I know it’s not much, but for now it’s what I have.

[idgiegirl]

I love this idea!!! @theodosian-kitchen are you going to make some of the recipes from the Whole Nug, too? Because if so, I firmly believe the butter soup could be improved, but I have NO IDEA HOW. I’m so excited to follow this blog :)

[theodosian-kitchen]

I've never actually heard of it. But now I'll have to find it. Could you tell me a little but more about it please?

[theodosian-kitchen]

Also, if anyone has a recipe they want to share the submissions are open. So,is the ask box if you have an idea for something I should try to make.

[theodosian-kitchen]

Thanks so much @the-emerald-halla!! For the icon, the banner and all the support! You rock!!!

[the-emerald-halla]

I'm really wanting to start a Dragon Age themed food blog. But I'm not sure anyone would be interested. I've already developed some recipes for it too. Like Antivan fish Chowder, Ferelden lamb stew, and wyvern wings.

Dude. Holy shit. This is such a cool idea!! Like WOW! I know TONS of people would love to follow this! It’s such a creative idea and it would be such a good resource for fic writers!

For what it’s worth I would definitely follow and boost the fuck out of it!!

I actually used to work as a chef so if you ever want someone to test recipes and/or bounce ideas around, you should definitely get in touch!

[theodosian-kitchen]

I did it! It's a side blog for now, but it's here, and I even posted a recipe!(ish)

I still need to figure out the aesthetic part of it.

[theodosian-kitchen]

Snowy Wyvern Wings

So, basically chicken wings in a white sauce. Like I said, it's kind of a vague description for now because I don't have anything written down. Ingredients: Chicken wings Garlic (lots) Parmesan Crushed red pepper flakes Salt Pepper Dried basil Onion powder Flour Butter Milk Instructions(ish) I started by making the sauce Melt the butter in a saucepan and add the garlic, onion powder, basil, and crushed red pepper.(I used lots of red pepper and garlic. I was lighter with the basil and onion powder, but it's however you like it.) I let those go for a few minutes on low heat before adding in the flour to make the roux to thicken the sauce. Then I turned off the heat and stirred in some milk, which I then brought back up to a simmer while stirring. Next I added a handful of parmesan cheese (I know, very precise.) and salt and pepper to taste. (this is basically just a spiced up Alfredo sauce. Don't judge me.) Then you just pour the sauce on wings that are cooked however you prefer to do it. (I put salt and pepper on mine and threw them in the oven. ) (They didn't turn out much like what I think of of when I think wings, but they were delicious.) And that's basically it. I know it's not much, but for now it's what I have.

[theodosian-kitchen]

First post!!!

I'm so excited to get this started!!! I love to cook, and I love Dragon Age, and I already developed several recipes for my own enjoyment. (I am going to have to figure out the exact measurements before I can post them though. I'm really bad about that.) Until then enjoy a vague description of my snowy wyvern wing recipe and whatever I decide to reblog.