Bonus Recipe: Grilled Steak and Linguine with Mushroom Cream Sauce
Yeah, I named him Pill Dickle. This recipe is from a 10-heart cutscene with Alex. Although the two meals are served separately, I decided to group them together for this particular recipe. Difficulty: Easy, 30 minutes. Serves 1*.
-1 steak of your choice, raw and unfrozen/thawed -Spices for steak (optional) -Linguine noodles, enough for 1 person -5 small white mushrooms -100mL white wine -¼ red onion, finely chopped -2 cloves garlic -3 tablespoons butter -1 cup heavy cream -1 teaspoon rosemary and oregano -Salt, to taste -Pepper, to taste
Mince the garlic, finely chop up the onion, and cut the mushrooms into small pieces after washing them to remove any dirt.
In a small saucepan, melt the butter over medium heat. Add the onion and garlic and cook for about 3 minutes. Add the mushrooms, rosemary, and oregano. Stir to combine and then add the white wine. Cook for 4-5 minutes. Stir frequently.
In a large saucepan, bring 2 litres of water to a boil over medium-high heat. Once it reaches a rolling boil, break the linguine noodles in half and add them to the pot.
Back to the sauce: add the heavy cream and add salt and pepper to taste. Stir occasionally until thick and creamy. If you find you’re having a hard time reaching the right consistency, add a couple teaspoons of flour to help thicken it.
I recommend having a second person help out so you’re not running back and forth. For the steak, you can simply fire up the barbecue and throw it on, or you can make a dry spice rub. I made mine with salt, pepper, garlic powder, onion flakes, cumin, paprika, red pepper flakes, and oregano. I mixed the spices in a bowl and then tossed the raw steak in it before cooking it on the grill, but it’s up to you.
Cook over high on the grill til you reach your desired doneness (I like medium-rare). Turn off the heat on the noodles and drain them in a colander once they are al dente. Serve hot. You can also put some of the mushroom cream sauce over the steak if you like.
*Note: The cream sauce will make enough for 2 servings.
The mushroom sauce is rich and creamy, and the steak holds a lot of flavour, especially with the spice rub. The dish is filling and delicious.
This recipe restores 175 energy and 70 health. It gives a +2 Farming bonus and +30 Max Energy. It can be obtained from Sandy after achieving 7 hearts and sells for 250g.
Difficulty: Easy, 30 minutes. Serves 3.
I’ve never had coconut milk prior to this dish.
2 cans coconut milk (400mL each) 2 cups chicken broth 2 chicken breasts, thawed 1 tablespoon red pepper flakes 1 tablespoon chili powder 1 tablespoon dried ginger powder 3 medium tomatoes 4 medium mushrooms (I used Cremini) 2 cups tailless shrimp, uncooked 1 tablespoon fish sauce 2 tablespoons lime juice 2 tablespoons brown sugar Chopped cilantro (for garnish)
In a pot, combine the coconut milk, chicken broth, red pepper flakes, chili powder, and ginger powder. Stir and bring to a boil over medium heat, stirring occasionally with a wooden spoon.
While the soup heats up, cut the chicken breasts into slices. Add them to the soup once it’s boiling and cook for about 10-15 minutes or until the chicken is cooked. You can test by removing a piece of chicken and cutting it in half to ensure there’s no pink inside.
As the chicken cooks, cut up the tomatoes into small chunks and the mushrooms into slices. Add them to the pot along with the shrimp and cook for an additional 10 minutes.
Add the fish sauce, lime juice, and brown sugar. Cook for yet another 10 minutes on low heat with the lid on.
(There’s chicken and shrimp in there, I swear. They just kinda sank.)
Serve into bowls and garnish with chili powder and cilantro. You can also add a cup of chopped cilantro to the soup if you so choose (some love it, some hate it. It’s completely optional).
The soup has a perfect blend of silky soup and chunky vegetables and meats. It’s really tasty and filling.
This recipe restores 125 energy and 56 health. It can be obtained from Gus after reaching 3 hearts, and sells for 300g.
Difficulty: Easy, 30 minutes. Serves 3.
Never had kale nor amaranth prior to this. Quite the learning experience.
Salmon: -3 fillets of thawed salmon -1 lemon -1 tablespoon olive oil -1 tablespoon rosemary -½ tablespoon salt Kale: -150g (about half a head) of kale -½ cup vegetable broth -½ teaspoon garlic powder -3 tablespoons olive oil -salt and pepper to taste Amaranth: -1 cup amaranth* -3 cups water -salt, to taste
*Although it might be cheaper where you are, amaranth up here was $9/lb. I recommend using rice, couscous, or quinoa instead, depending on your taste and budget. Preheat the oven to 400°F. Place the salmon fillets in a small casserole dish and dust with the salt. Cut the lemon into thin slices and place on top of the salmon, and then sprinkle with the rosemary and drizzle with olive oil. Bake the casserole dish, uncovered, for 20 minutes or til done.
In a saucepan, bring the cups of water to a boil, and then add the amaranth. Cover and simmer on medium-low for 20 minutes. If using rice, couscous, or quinoa instead, follow the directions on the packaging.
Heat the olive oil in a large frying pan over high heat with the garlic powder. Chop up the kale into about 2 inch pieces and place in the pan. Add the broth and stir to combine, and then place a lid on and cook for about 5 minutes over medium-high. Remove the lid and cook for another 3 to 5 more minutes or til all the water has evaporated, stirring frequently. Season with salt and pepper.
Plate and serve hot.
The kale comes through with a very strong flavour and a pleasant texture. The salmon flakes easily and the lemon and rosemary add a nice touch, both flavour and presentation-wise. Having never had amaranth before, I expected it to be more like rice, but instead it was a bit like a gooey porridge, but the light nutty flavour and soft yet grainy texture was quite nice.
This recipe can be obtained from Evelyn after gaining 4 hearts with her. It restores 90 energy, 36 health, and sells for 140g.
Difficulty: Easy, 30 minutes. Serves 10.
Can’t go wrong with cookies.
-2½ cups all-purpose flour -1 teaspoon baking soda -2 teaspoons of salt -1 cup margarine or butter -1 cup packed brown sugar -½ cup white sugar -2 eggs -2 teaspoons vanilla -300g bag of chocolate chips (8oz.)
Preheat the oven to 375°F. In a small mixing bowl, sift together the flour, baking soda, and salt.
In a medium mixing bowl, cream the margarine until fluffy, and then add the white and brown sugar, beating until the mixture is fully combined and has no brown sugar lumps. Add the two eggs and the vanilla, and mix until smooth.
Add the dry ingredients all at once, and stir until combined into a smooth dough. Mix in the chocolate chips.
On an ungreased cookie sheet (the recipe contains enough butter to prevent the cookies from sticking, so greasing the sheets will only burn the bottoms) place on heaping spoonfuls of dough, roughly 2 inches apart. Bake them for about 8-10 minutes or til done. Cool on a wire rack for 10 minutes.
This recipe can make 60 small cookies, but realistically speaking it’ll be more like 40 by the time you decide you’ve probably eaten too much raw cookie dough.
This recipe restores 80 energy and 32 health. It can be obtained from Jodi after reaching 3 hearts and sells for 150g.
Difficulty: Easy, 30 minutes. Makes 4 servings.
This is the 100th post. Nice.
Calamari: -1lb (450g) uncooked calamari, thawed. -Frying oil -1 cup flour -1 teaspoon of each: black pepper, salt, paprika, dried parsley -2 cups breadcrumbs -2 or 3 eggs (or 1 egg and some milk if you’re like me and forgot you don’t have enough eggs) Tartar sauce: -2 cups mayonnaise -¼ cup green relish -1 tablespoon lemon juice -2 pickled sweet onions, finely chopped (optional, can be substituted with 1 tablespoon vinegar) -1 teaspoon dill
Combine the flour, black pepper, salt, paprika, and dried parsley on to a plate. Put the breadcrumbs on another plate, and crack the eggs into a bowl. Beat the eggs well with a fork.
Fill a frying pan or wok with oil til it’s about ¼ inch high. Alternatively, you can use a deep fryer. Heat on medium high.
Roll the calamari in the flour, dunk in the eggs and shake to remove excess, and then coat them in the breadcrumbs. Once the oil in the pan is hot, dump the calamari in. Cook until the breading is golden brown and crispy. You may have to flip them over so they cook evenly.
Transfer the calamari to a plate lined with paper towel to absorb excess oil. Once all the calamari has been made (you’ll probably need to do it in batches), prepare the tartar sauce as it cools.
In a bowl, mix together the mayo, lemon juice, relish, chopped pickled onions, and the dill. Use for dipping.
Fried calamari is delicious, crunchy, and chewy, and the tartness of the sauce contributes a lot of flavour.
It may be March, but it still feels like the dead of winter. Ice is falling on the sidewalks, I can’t go outside without wearing 12 layers, and it feels like like I’ve had a cold for 8 weeks. I love you Boston, but this winter is killing me.
That’s where this lemon ginger tea comes in.
I’m all for convenience, and tea bags are great and all, but making homemade lemon ginger tea only requires two ingredients (plus water) and just tastes so much better. You can make this fresh lemon ginger tea in advance, keep it in the fridge for a few days, and serve it warm or cold.
4 cups water
2 inch piece of ginger
1 lemon (plus more for garnish if desired)
Bring the water to a boil, then remove from heat.
Peel the ginger and slice it thinly, then juice the lemon using a citrus reamer or by hand.
Add the ginger slices, lemon juice, and leftover lemon rind to the pot.
Allow to steep for 20 minutes, then strain and serve. Add lemon slices to garnish.
This recipe restores 150 energy and 60 health. It can be obtained from the Cooking Channel and sells for 250g.
Difficulty: Easy, 30 minutes. Serves 12.
I decided to make it a lemon poppyseed muffin instead of just regular poppyseed.
-1⅓ cups flour -½ teaspoon baking soda -½ teaspoon salt -¼ cup butter -¾ cup sugar -2 eggs -1 tbsp lemon zest -1 tablespoon lemon juice -¾ cup yogurt (plain or vanilla) -1 tablespoon poppyseeds
Mix the dry ingredients (flour, baking soda, salt) together in a small bowl. In a medium bowl, cream together the butter and sugar. Crack in the eggs, and add in the lemon zest and lemon juice.
I didn’t use lemon zest because I didn’t have a lemon on me, so I added a bit more lemon juice instead. The zest can be obtained from using a lemon on a fine cheese grater, taking off the outermost yellow lining of the peel. It adds flavour and colour.
Add the yogurt into the mixture and mix thoroughly until smooth.
Add the dry ingredients all at once and combine. Stir in the poppyseeds.
Grease the bottoms of a 12 count muffin tin. Fill each tin ⅔ full. Bake at 425°F for 15 minutes or til done.
They’re light and fluffy and good for both desserts or breakfasts.
Description: Julienned vegetables on a bed of rice.
Game ingredients: Cave Carrot, Common Mushroom, Kale, Oil
This recipe restores 200 energy and 80 health. It can be obtained from the Cooking Channel and sells for 335g.
Difficulty: Easy, 30 minutes. Serves 3.
Stir fry is really easy and quick to make. It’s also a well-balanced meal.
-Vegetables, variety (carrots, snap-peas, beans, broccoli, peppers, onions, mushrooms, celery, etc. Whatever suits your fancy) -½ pound meat, thawed. You can use chicken, beef, or pork. If you prefer it to be vegetarian/vegan, you can use a package of cubed tofu. -2 tablespoons cooking or olive oil -1 cup rice -Stir fry sauce, roughly ¼ cup (I used teriyaki)
Heat the oil in a large frying pan or a wok over medium-high. Slice the meat into strips with a sharp knife and add it to the pan, turning the pieces on all sides to brown them evenly. Turn down the heat to medium-low.
In a small saucepan, combine 1 cup of rice and 2 cups water over high heat. Bring to a boil, then turn down the heat to low and place a lid on the pot. Let it simmer for 15-20 minutes.
Slice up your desired vegetables and add them to the pan. I used onions, peppers, celery, and carrots. Slice them at an angle to julienne them if you like.
Cook the contents of the pan, stirring occasionally, until the vegetables have softened and the meat is done. Add the sauce of your choice and mix it in. Cook for another minute or so.
Fluff the rice with a fork once it’s done and then serve, placing the meat and vegetable mix over-top.
It’s a very tasty and versatile dish, and easy to make to use up leftover veggies.
Description: The roasting process creates a rich forest flavor.
Game ingredients: Hazelnut (3)
This recipe restores 175 energy and 70 health. It can be obtained from the Cooking Channel and sells for 270g.
Difficulty: Easy, 30 minutes.
-Hazelnuts, whole and deshelled
Preheat the oven to 450°F. On a cookie sheet, spread out the hazelnuts so they’re not all clumped together.
Bake for 8 minutes. If you have a kitchen fan, turn it on or open some windows. The skins on the hazelnuts will turn black quickly and the oven will become fairly smokey. Don’t overcook.
Let the hazelnuts cool for 15-20 minutes. The skins easily come off. The easiest way to remove them is to take a small handful in your palm and rub your hands together. The hazelnuts will grind together and break off the skins.
The nuts can be eaten plain or used in recipes. I ground up half a cup of roasted hazelnuts in a food processor and added them to Cookies.
They can also be cooked in a bit of olive oil (just until the nuts are hot) and then rolled in salt and herbs, or chopped up and added to salads.
Roasted hazelnuts taste nuttier and turn a golden brown when cooked. They’re a versatile ingredient as they can be used in sweet or savory recipes.
Pork roast in the crock pot. Started it at 10 this morning. With a packet of ranch powder, a packet of brown gravy powder, 4 whole pepperoncini peppers, 2 tablespoons of the pepperponcini juice, 1 cup water. Cooked on low till 6.
Used gold potatoes, my personal favorite for mashed. Boiled till tender then mashed with ½ stick of butter, 1 cup milk and ½ cup mayo. Salt and pepper. Pinch of dill and garlic powder.
Sliced the carrots and tossed with olive oil, salt and pepper and a little onion powder. Roasted them at 350 for 30 minutes.
Creamy tomato chicken pasta – this 30 minute recipe makes for a perfect low fuss weeknight meal. Made with shredded rotisserie chicken, capers and a creamy tomato sauce. Gluten-free and dairy-free too.
This recipe restores 115 energy and 46 health. It gives a +1 Speed and +1 Luck bonus. The recipe can be obtained from George after reaching 7 hearts and sells for 175g.
Difficulty: Easy, 30 minutes. Makes 2 servings.
I’ve never had eel. I’d be lying if I said I was excited to try this recipe.
-Eel, fresh or frozen -1 tablespoon chili powder -1 teaspoon paprika -½ teaspoon ginger powder -½ teaspoon Chinese five spice -½ teaspoon cumin
The only eel I could find already had a brown sugar and soy sauce mix over it, so I decided to keep it on to contribute some flavour to compliment the spiciness. I also cut the eel in half so I could use the other portion for the Fried Eel recipe. It was a bit expensive, so I didn’t want to buy two whole eels.
Thaw the eel if it’s frozen and place it in a baking pan. Preheat the oven to 350°F.
Dust the eel with the spices, or the spices of your own choice.
Bake in the oven for 10-12 minutes, or til the flesh is soft and easily pierced with a fork.
Eel is fairly greasy, as it turns out, so I highly recommend serving this over rice to absorb some of the grease and add some plain contrast to the rich flavours. You should also serve with fresh vegetables for a refreshing taste over the eel.
Despite the slight excess of grease, it’s quite good. The spices add lots of flavour but don’t make the dish too hot, and the eel itself is tender and tasty.
This recipe restores 100 energy and 40 health. It can be obtained from the Cooking Channel and sells for 210g.
Difficulty: Easy, 30 minutes. Serves 4.
Artichoke hearts smell kinda like water chestnuts.
-A 398mL (14oz) can of artichoke hearts -½ cup sour cream -½ cup mayonnaise -½ cup grated parmesan cheese -½ onion, finely chopped -1 cup chopped spinach (optional) -¼ cup chopped green onions (optional) -2 teaspoons lemon juice -1 teaspoon garlic powder -2 teaspoons basil -Salt and pepper, to taste
Preheat the oven to 375°F. In a medium bowl, mix together the sour cream, mayo, parmesan cheese, spinach, and green onions.
Drain the water from the can of artichoke hearts and place them in the bowl. Crush them with a spoon to break them up, and stir thoroughly in the mixture. Add the onion, lemon juice, garlic powder, basil, salt, and pepper and combine.
Transfer the dip into a medium baking dish. A 9 inch glass pan works best. Top the mixture with a sprinkling of parmesan cheese, and then bake it in the oven for 20-25 minutes or til the top is a light golden brown and is bubbling.
Use with crackers, vegetables, naan, or toasted bread. It can be served hot or cold.
There’s a lot of possible variations. To make it really creamy, add a 226g (8oz) block of cream cheese. For extra cheesiness, add some shredded mozzarella.
Rosemary Shortbread with Red Grapefruit Buttercream
These buttery shortbread cookies have a savory touch of fresh rosemary and a rich buttercream filling made with sweet and tangy red grapefruit!
TIME TO TABLE: 30 minutes prep, 20 minutes baking.
INGREDIENTS: 1 cup unsalted butter, softened ½ cup confectioner’s sugar 1 tablespoon Paramount Citrus red grapefruit zest 1 teaspoon finely chopped fresh rosemary ½ teaspoon salt ¼ teaspoon pure vanilla extract 2 cups unbleached all-purpose flour
Filling 1 ½ cups confectioner’s sugar ½ cup unsalted butter, softened 2 teaspoons freshly squeezed juice from a Paramount Citrus red grapefruit 2 teaspoons milk or cream 1 teaspoon Paramount Citrus red grapefruit zest Pinch of salt
1. To make the cookies, add the 1 cup of butter and ½ cup of confectioner’s sugar to the bowl of a mixer fitted with the paddle attachment. Mix on low until combined and then increase the speed to medium-high. Cream for 3 minutes, scraping the sides of the bowl as needed.
2. Mix in the tablespoon of grapefruit zest, rosemary, salt and vanilla.
3. With the mixer on medium, mix in the flour, about ½ cup at a time, until all ingredients are combined.
4. Shape the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
5. Preheat the oven to 350 degrees F. Roll the dough on a floured surface to ¼-inch thickness. Cut the cookies in 2-inch circles. Place on an ungreased baking sheet.
6. Bake for 20 minutes, until the cookies are firm. Let cool for 1 minute and then transfer the cookies to a rack to cool completely.
7. To make the filling, add the 1 ½ cups of confectioner’s sugar and ½ cup of butter to the bowl of a mixer fitted with the paddle attachment. Turn to low and mix for 1 minute. Turn to high and beat for 3 minutes until smooth, scraping the sides of the bowl as needed.
8. Turn the mixer to medium and add the grapefruit juice and milk. Turn to high and beat until combined. Mix in the grapefruit zest and salt.
9. Transfer the filling to a pastry bag. Flip 14 of the cooled cookies upside down on a flat surface. Pipe an equal amount of filling (about 1 tablespoon) over each of the cookies. Top each with a second cookie to create a cookie sandwich, and serve.
Description: Butter-soaked snails cooked to perfection.
Game ingredients: Snail, Garlic
This recipe restores 225 energy and 90 health. It gives a +2 Fishing bonus and can be obtained from Willy. It sells for 125g.
Difficulty: Easy, 30 minutes. Serves 4.
You can’t get snail shells where I live (tiny lil town in northern British Columbia) so this recipe is without the use of shells.
-115g can of snails (about 40 snails) -1 cup butter (not margarine) -½ teaspoon salt -½ teaspoon pepper -1 large clove of garlic -1 green onion (also called shallots) -1 teaspoon lemon juice -Dried parsley or tarragon (to taste)
Preheat the oven to 350°F.
In a bowl, combine the salt, pepper, lemon juice, and parsley/tarragon. Finely chop up the green onion and garlic and add those as well.
Drain the water from the can of snails and rinse them. Melt the butter in a frying pan on medium heat, and add the contents of the bowl into the frying pan once it’s ready. Let the garlic-herb mixture cook for 2 minutes and then add the snails and sauté them for 3 minutes.
Pour the snails and the butter mixture into a small casserole dish and bake in the oven for 15 minutes.
Once they’re done, transfer the snails to a snail dish or ramekins, pouring a few spoonfuls of butter over top.
Serve while they’re hot. Despite their appearance, they’re actually pretty good. Snails themselves don’t have a whole lot of flavour so the butter mixture really improves the taste.
Hi all! I’m so so sorry about the delay in posting once again. Things have been going on and I haven’t been able to find any time with blogging. Hopefully I’ll be a little more active during this summer, as I have plenty of time to rest.
These little bite-size appetizers are perfect for afternoon parties with a few people. They can be very dynamic based on what kind of ingredients you use. Here are 2 sample recipes for these with different ingredients.
1: Smoke Salmon, whipping cream, salt & pepper, dill
2: shrimp, raspberry, feta cheese, parsley
1. Place the wonton wrappers in cupcake tins (pans) and bake in the oven for 20 minutes until crisp.
2. Place the ingredients into the baked crisp wonton cups. Finish the wonton cups with by placing the herb on top as a finish.
(Try to make these or at least assemble them fresh. Any moisture can soften the wonton cups. )
Chilled limoncello is a delicious drink to sip on during a summer afternoon, and you need to make your own are fresh lemons, sugar and vodka. A few simple steps and a little patience and you will have limoncello to share with your friends in a few short weeks!
TIME TO TABLE: 30 minutes prep + 2 weeks to infuse the vodka
INGREDIENTS: 12 Paramount Citrus lemons 1 (750 ml.) bottle vodka (80 to 100 proof) 1 ¼ cup sugar 1 cup water
1. Use a vegetable peeler to peel the lemons, removing only the zest and leaving behind the white pith.
2. Place the lemon peels in a quart jar and pour the vodka over the peels. Seal the jar with a lid and let sit in a cool, dry place for 2 to 4 weeks. The longer it sits, the stronger the lemon flavor will be.
3. Once the vodka has infused you are ready to make the limoncello. In a medium saucepan, combine the sugar and water over medium-low heat. Heat and stir the mixture until all of the sugar is completely dissolved. Let cool to room temperature.
4. Strain the vodka to remove the lemon peel. Transfer the vodka to a sealable storage bottle or jar. Add the cooled sugar syrup and stir or shake gently to combine. Store sealed in the refrigerator and serve well chilled.