Recipe: Fiddlehead Risotto

Description: A creamy rice dish served with sautéed fern heads. It’s a little bland. 

Game ingredients: Oil, Fiddlehead Fern, Garlic

This recipe restores 225 energy and 101 health. It can be obtained from the Cooking Channel. It sells for 350g. 

Difficulty: Medium, 1 hour. Serves 3.

I set the difficulty to medium because it can be a little labour intensive for some, but don’t be scared off by that! It’s mostly because it requires some extra precision. Also, contrary to the description, it’s not bland.

-400g Arborio rice, or any other Italian short-grain rice
-5 cups/1.2L vegetable broth
-1 cup white wine
-2 cloves garlic
-1 small onion
-2 tablespoons olive oil
-½ teaspoon each of salt, pepper, and oregano
-½ cup grated parmesan cheese
-2 tablespoons butter

-230g fiddleheads
-2 tablespoons butter
-Pinch of garlic powder
-Salt and pepper, to taste

Soak the fiddleheads in a bowl of cold water for a few minutes, and then drain in a colander and rinse off excess bits of leaves to clean them. Remove any darkened bits. Put off to the side. 

Boil the vegetable broth in a saucepan over high heat, and then reduce to low heat and simmer to keep it warm. Mince the garlic and finely chop the onion. In a large saucepan, heat the olive oil over medium-high, and then add in the garlic and onion and sauté for 5 minutes or til soft, stirring frequently. 

Reduce the heat to medium. Add the rice to the garlic and onion, along with the salt, pepper, and oregano. Cook for 2 minutes, stirring constantly to prevent the rice from being burned while frying, and then add the white wine. Stir the wine into the rice until it’s mostly all absorbed. The smell of the garlic, onion, and wine will be pretty strong, so don’t lean in too close.

With a ladle, add ½ cup of vegetable broth at a time to the rice. Stir constantly until almost all the broth is absorbed, and then add another ½ cup of broth. Repeat this process for about 25 minutes, or until the rice is creamy and tender with a slightly firm centre. If you run out of broth and the rice needs more liquid, use hot water until it’s done.

Before the rice is complete, pour about 4 or 5 cups of water into a medium saucepan and cook over high on a separate burner. If you’ve timed it well, the rice will be done by the time the water boils. Turn off the heat on the rice and place a lid on it to keep it warm. 

Place the fiddleheads in the boiling water and cook for 7 minutes, and then drain the water in a colander. 

In a frying pan, melt the butter over medium-high, and then add the fiddleheads. Add the salt, pepper, and garlic powder and sauté until tender. 

Combine the fiddleheads into the pot of rice, leaving a few extra to drop on top before serving. 

Fiddlehead Risotto is creamy and delicious, and the fiddleheads offer a refreshing taste against the starch of the rice. It’s an excellent combination.


anonymous asked:

So I have some zora OCs and I'm trying to decide on what their favorite BoTW dish would be. ((I hc that zoras are mostly carnivores (but can eat certain non meats like dogs (which are also mostly carnivore) for example), feasting primarily on fish and other seafoods. Though they have the ability to eat fish raw, I'd like to think some choose to cook if they wanted.)) anyway can you help me out by giving me a list of BoTW recipes w/ fish or some other type of seafood in it? Thanks!

Since I don’t have the game, I did a little research! After a long time compiling, here is the list of seafood/fish and their dishes <: (some have the same name but different ingredients)


Armored Carp

Armored Porgy

Bright-eyed Crab

Chillfin Trout

Hearty Bass

Hearty Blueshell Snail

Hearty Salmon

Hyrule Bass

Ironshell Crab

Mighty Carp

Mighty Porgy

Razorclaw Crab

Sizzlefin Trout

Snake Carp

Sneaky River Snail

Staminoka Bass

Stealthfin Trout

Voltfin Trout


Porgy Meunière - Tabantha Wheat, Goat Butter, Armored Porgy, Mighty Porgy x2

Seafood Paella - Hylian Rice, Goat Butter, Rock Salt, Mighty Porgy, Hearty Blueshell, Snail

Fish Skewer - Hyrule Bass

Fish & Mushroom Skewer - Hylian Shroom, Hyrule Bass

Steamed Fish - Hyrule Herb, Hyrule Bass

Salt-Grilled Fish - Rock Salt, Hyrule Bass

Seafood Rice Balls - Hylian Rice, Hyrule Bass

Roasted Bass - Hyrule Bass

Energizing Seafood Skewer - Bright-eyed Crab x5

Energizing Fish and Mushroom Skewer - Stamella Shroom,
Hyrule Bass

Energizing Fish Skewer - Fresh fish

Energizing Fish Skewer - Staminoka Bass

Energizing Seafood Rice Balls - Stamella Shroom, Staminoka Bass,
Hylian Rice

Spicy Meat and Seafood Fry - Hyrule Bass, Raw Meat, Spicy Pepper

Spicy Pepper Seafood - Hyrule Bass, Spicy Pepper

Chilly Steamed Fish - Hylian Shroom, Cool Safflina, Hyrule Bass

Electro Fruit and Mushroom Mix - Voltfruit x4, Zapshroom

Electro Meat and Seafood Fry - Voltfin Trout x3, Raw Meat x2

Hasty Fish and Mushroom Skewer - Fleet-Lotus, Seeds, Hylian Shroom
Hyrule Bass

Hearty Clam Chowder - Fresh Milk, Tabantha Wheat, Goat Butter, Hearty Blueshell, Snail

Hearty Seafood Rice Balls - Fresh Milk, Tabantha Wheat, Goat Butter, Hearty Blueshell, Snail

Hearty Seafood Rice Balls - Hylian Rice, Hearty Salmon x4

Hearty Seafood Skewer - Hearty Blueshell, Snail

Hearty Salmon Meuniére - Hearty Salmon, Tabantha Wheat, Goat Butter

Hearty Steamed Fish - Palm Fruit x2, Hearty Radish x2, Hyrule Bass

Hearty Steamed Fish - Hearty Blueshell, Snail, Big Hearty Radish, Hearty Truffle

Hearty Steamed Fish - Hearty Durian x2, Big Hearty Radish, Hearty Blueshell, Snail x2

Hearty Seafood Fried Rice - Hylian Rice, Rock Salt, Hearty Blueshell, Snail x2

Hearty Gourmet Meat and Seafood Fry - Hearty Durian, Big Hearty Radish, Raw Gourmet Meat, Hearty Bass, Hearty Blueshell, Snail

Hearty Fish Skewer - Hearty Bass

Tough Fish and Mushroom Skewer - Hylian Shroom, Armored Carp

Tough Seafood Skewer - Ironshell Crab x5

Tough Porgy Meunière - Tabantha Wheat, Goat Butter, Armored Porgy x3

Tough Fried Wild Greens - Armoranth, Fortified Pumpkin, Ironshroom, Armored Carp, Ironshell Crab

Tough Prime Meat and Seafood Fry - Ironshroom, Armoranth, Raw Prime Meat, Armored Porgy, Ironshell Crab

Tough Meat-Stuffed Pumpkin - Ironshroom, Armoranth, Fortified Pumpkin, Raw Prime Meat, Ironshell Crab

Mighty Crab Risotto - Hylian Rice, Goat Butter, Rock Salt, Razorclaw Crab

Mighty Crab Stir-Fry - Razorclaw Crab, Goron Spice

Mighty Porgy Meunière - Tabantha Wheat, Goat Butter, Mighty Porgy x3

Mighty Seafood Skewer - Bird Egg, Razorclaw Crab

Mighty Seafood Skewer - Mighty Bananas, Mighty Thistle, Mighty Carp,
Razorclaw Crab

Mighty Steamed Fish - Bird Egg, Hyrule Herb, Razorclaw Crab

Mighty Seafood Rice Balls - Hylian Rice, Razorclaw Crab x4

Mighty Meat and Seafood Fry - Mighty Bananas x3, Mighty Carp, Raw Meat

Mighty Prime Meat and Seafood Fry - Mighty Bananas, Mighty Thistle, Raw Prime Meat, Mighty Porgy, Razorclaw Crab

Mighty Meaty Rice Balls - Mighty Bananas, Mighty Thistle, Raw Prime Meat, Mighty Porgy, Hylian Rice

Sneaky Seafood Skewer - Sneaky River Snail

Sneaky Seafood Meuniere - Sneaky River Snail, Tabantha Wheat, Goat Butter, Fresh Milk

Sneaky Steamed Fish - Silent Shroom, Blue Nightshade, Sneaky River Snail

Sneaky Steamed Fish - Silent Princess, Silent Shroom x2, Sneaky River Snail x2

I hope this helped you decide! ^^

Off The Menu

The kitchen was too small for two chefs: especially when one was an arrogant flirt who was after HER job.

Also on FF.NET and AO3

@chasingawaythefoosa wanted a chef au. Part of my series of tropey fics that I’m currently working on (open for more prompts for a little longer).

I got totally carried away and this ended up 4.7k. Oops.

Killian Jones had a lazy smirk, perfectly disheveled hair, questionably tight dark jeans and a way of undressing you with his eyes that was all too appealing when one’s guard was down. Not that Emma Swan ever let her guard down around him. From the moment she met him she saw him for what he was: an arrogant skirt chaser who was also chasing her job.

When Archie Hopper, head chef and owner of ‘Archibald’s’ had announced that he would be taking on a another sous chef, Emma had been furious. She’d spent three years working her ass off to climb the hierarchy at Boston’s best French restaurant, sacrificing anything resembling a social life to achieve her dream of culinary success. Six months ago when she had been promoted to second in command she’d been elated.

The next step would be her own kitchen. She knew if she continued to show her dedication that Archie would notice; he’d already hinted about opening another restaurant and she knew she had a shot at the head chef position.

But when Archie had formally revealed the opening of another outlet on the other side of town, instead of looking to hire (or promote) another executive chef, he instead employed a second sous chef to work at the original restaurant and began to split his time between the two businesses. Which was completely demoralizing when she was the one who should be in charge. To make matters worse her new ‘co-chef’ (as Archie had called them) was an arrogant Brit who thought he knew everything about French cuisine;‘I’m European, darling,” he would drawl.  In addition, he was an incorrigible flirt and he spent far too much time with the waitresses - and waiters.

Keep reading

I added a bunch of new fics to my fic recs page and here are some that I really liked:

Project Conventus by @gentledirkly

Despite Dirk’s fondness for physical affection, Todd finds that intimacy is a very confusing matter in the early days of their relationship.

This is part of an AU series where Dirk stays w/ the CIA until he’s 32, but it works as a standalone. It features copious amounts of kissing, awkward conversations, some sexy times and is just really good to read.

Firearms Proficiency 101 by @nekosmuse​ 

I can’t believe you took me to your private shooting range on our first date. That is so punk.

Pretty much what it says on the tin.

Farah and Amanda go on a date. Farah thinks Amanda is adorable and Amanda thinks Farah is hot. There’s anxiety, the smell of gunpowder and flowers, and awkward flirting. I love it.

Electric Ghost Rhino by @lavellington​  

Dirk and Todd are not co-dependent, exactly. They’ve just had a rough couple of weeks.

This is like pure fluff. Seriously, it has everything I love: sharing a bed, long hugs, surprise birthday parties, risotto, rice cookers. Read it, you won’t regret it. 

you will soothe my worried looks by @hippocampers

Amanda is leaning against the wall, grin unfitting for the parking lot of a mental health clinic. “Pizza?”

“So I’m just here to pay for your food?”

Amanda grins, nudging their shoulders together. “Basically.”

Farah rolls her eyes, but smiles nonetheless.


Farah sees a therapist. It’s a strange journey, but not one she needs to take alone.

Very nice, accurate depiction of anxiety and therapy. Also A+ characterization. Has a wonderfully supportive Amanda. Short and sweet.

When’s your birthday? by @everythingremainsconnected

In which Todd realises he doesn’t know when Dirk’s birthday is, and unsurprisingly some angst ensues.

Fluff, angst and fluff again. Dirk gets a sunburn. There are neck kisses and supportive boyfriends.

where the falling angels meet the rising apes by cosmicocean 

The thing sweeps its scythe and straightens. It must sense eyes on it, because it turns it’s head and looks right at Svlad. It is a skull’s face, grinning and bleached. Svlad stares. It tilts it’s head, like it’s watching a particularly fascinating documentary, or a cat attempting to catch a laser pointer created dot.

AH, it says. It’s mouth doesn’t move, but Svlad hears it’s voice all the same, resonating deep and forever. INTERESTING.

A story of Death and the boy who could see him, through the years.

This is a sort of crossover with Discworld and Good Omens. I’ve never read any of the Discworld books (I want to tho) and I followed along just fine so don’t let that scare you off. This is over 20k of nice backstory, character development, a fair bit of plot and just general great writing. I think it’s the longest fic in the DGHDA AO3 tag right now, and it’s well worth the read. 

Anyways, these are only a few of the great fics out there, but I hope you enjoy them!

Imitation Risotto

I don’t know how close this is to actual risotto, but it’s rice based and creamy, so I’ll call it this. I’ve tried a couple of variations on it so far, and it seems pretty flexible.


1c uncooked rice
1 can cream of mushroom or cream of chicken soup
1 beef or chicken bouillon cube
1c water

Cook the rice via your preferred method. I’ve been doing it on the stove, but a rice cooker ought to work just as well. All my amounts are based on using 1 cup of uncooked rice, which makes probably 2-3 cups cooked, not sure.

Dissolve the bouillon cube in water; if you’ve got a microwavable measuring cup, you can just put the cube in the water and microwave it 90 seconds or so.

Mix the soup and the resulting broth into the rice while it’s still hot. I usually also add a splash of worchestershire sauce. So far, I’ve tried it mixing a couple of tablespoons of grated Parmesan cheese in, and a packet of powdered onion soup mix. (Do not recommend both at once, as they’re both rather salty.) Add pepper to taste. (Have used both black pepper and red pepper flakes.) It would probably be good with green onions as well.

This makes a pretty decent amount, enough for a couple of full meals for me, as it’s really filling. I just mix everything up in the pot I made the rice in, and put the lid on and stick the whole thing in the fridge when I have leftovers. If you use a rice cooker, I’d advise mixing everything in a large microwavable bowl or measuring cup so you can do the same thing. Making the rice is probably the most labor intensive part.

Risotto with white wine, garlic, mushrooms, spinach and green peas + a mixed lettuce salad with tomatoes, olives and balsamic vinegar. Since a friend introduced me to this risotto recipe I’ve been making it at least once every week. It’s beyond amazing and I’m always surprised by how good it tastes!

Foodie Friday: California Sushi Rolls

Servings: 9 rolls
Ingredients (Rice):
-2 cups short or medium grain white rice
-2 ½ cups cold water
-4 tbsp rice wine vinegar
-2 tbsp sugar
-2 tbsp sea salt

Ingredients (Rolls):
-½ pound imitation crab meat
-1 avocado, ripe and firm
-½ medium cucumber, peeled and julienned
-Toasted nori seaweed
-Toasted sesame seeds

1. Combine the rice vinegar, sugar, and sea salt in a small pan and dissolve over low heat. Let the mixture cool before using.

2. Wash the rice with cold water until the water runs clear, then drain well. Put in a heavy sauce pan and add the 2 ½ cups of cold water. Cover tightly, then bring to a boil over high heat. Once boiling, reduce the heat to medium and let it continue cooking until the water is completely absorbed (about 7 to 8 minutes). DO NOT remove the cover to check on the rice, as that will release the steam needed to cook it.

3. Once the boiling stops and is replaced by a faint hissing sound, reduce the heat to very low and allow it to cook for a further 6 minutes. Then remove from heat and let it stand, covered, for another 15 minutes. (Though a long process, all of this is key for making that fluffy steamed rice that is a signature of sushi dishes.)

4. Transfer the warm rice to a bowl and break up any clumps. Let it cool until it is just warm, then stir in the sushi vinegar made in step 1 until all of the rice is evenly covered. This will allow the rice to stick together without clumping.

5. Lay out parchment paper or a sushi mat (if you’re using a sushi mat, place a layer of plastic wrap over it to avoid rendering the mat unusable in the future).

6. Fold the nori in half to split it. Over a half sheet of nori, use your wet fingers to evenly spread rice.

7. Carefully flip the rice sheet over so that the nori is on top. Across the center of the sheet, add your crab and vegetable fillings. Avoid overfilling, else the roll won’t seal.

8. Using the mat or parchment paper, begin rolling away from you, applying pressure to keep the roll in place and to help seal it tightly and to keep the rice firm.

9. Sprinkle sesame seeds over the roll, then wipe a sharp knife with a damp cloth.

10. Cut the roll in half with a smooth, clean cut. Lay the two logs next to each other, and cut into 1″ slices. Serve with wasabi, pickled ginger, and soy sauce!

Magical Ingredient!

It’s the Friday after Valentine’s Day. The lovebirds are happy, but the rest may not feel so fortunate. It’s in situations like these that comfort foods are needed, and what’s a better comfort food than fresh sushi? The key to good sushi is the rice (a common misconception is that sushi is raw fish - this isn’t the case, as raw fish is sashimi; the term “sushi” refers primarily to the rice). Light, fluffy, yet also sticky enough to be molded into rolls, balls, and other shapes, rice is the key to what makes sushi so wonderful.

But even more so, rice is arguably the world’s most important staple crop. Where wheat, oats, and barley are the basis for much of Western cuisine, rice is the central crop for Asia, India, and Japan - and has only become more popular world wide.

With such importance, it’s no wonder that - like wheat, rye, and barley - rice has developed a role in magic and witchcraft. As a crop that requires both a lot of sunlight and a lot of water to grow, it has developed into a solar and water-oriented grain. Elemental magic is greatly benefited by rice’s dual link to earth and water, and like wheat, rice is an exceptional food for grounding and centering after a rite. (It’s sort of a tradition with my coven to have a meal after any rite, and sushi is one of our first picks every time).

As a staple crop, rice is associated with prosperity, health, and vitality. Use colored rice on your altar, in poppets or mojos, in jars, and in other such spells to bring out rice’s ability to empower the magic and its ability to invoke the desired effects (rice that’s been dyed green and mixed with basil is often called money rice, and is used in money spells quite often).

For cleansing, use rice in a sort of “grounding bowl” and place your hands in it, or place it under your bed until you feel that it’s no longer absorbing the negative energy. To dispose of it, recycle it or bury it. (Please do not feed the rice to birds, as this can be dangerous to their health.)

Rice is also used in magic for protection. Placing a jar of rice grains outside your door is said to compel evil spirits to count each and every grain. By the time the spirit is finished, it will have forgotten to enter!

For the kitchen witch, rice is ideal for adding love, comfort, and prosperity into a dish. From sushi to risotto, rice is very versatile in cooking, and the kitchen witch has plenty of avenues for creativity. Any product of the rice can confer many of the same benefits, including sake (rice wine) and rice vinegar.

So the next time you make a rice dish, play around with its energies and see how rice can be of benefit to your practice!

May all your meals be blessed! )O(

Mushroom and Chicken Risotto with Pearl Barley


  • 3 tbsp olive oil
  • 3 chicken breasts
  • 250g mushrooms
  • 25g butter
  • 2 onions
  • 3 garlic cloves
  • 200g pearl barley
  • 150g arborio rice
  • 200ml white wine
  • 1l chicken and vegetable stock
  • 3 tbsp grated parmesan
  • bunch of parsley


Heat the olive oil in a deep pan over medium-high. Season the chicken breasts with salt and pepper and fry it until browned on all sides. Remove from the pan, add sliced mushrooms and cook until softened, then set aside as well. Turn the heat down to medium, add butter and onions and let it cook for a few minutes until it start to colour, then toss in garlic and fry for a further minute. Stir in the rice and pearl barley, so it absorbs all the buttery oil. Add the wine and keep stirring until it’s all absorbed, then add about one fifth of a chicken stock. Stir the pearl barley and rice mixture frequently and once the liquid has been absorbed, add another part of a stock, repeating the process. Once the risotto is almost ready, add the sliced chicken breasts, mushrooms, parmesan and chopped parsley to it. Take off the heat, add the last part of a chicken stock, season with salt and pepper, stir well and cover the pan with a lid. Leave to rest for a few minutes. Serve and enjoy!

Bon Appétit!


Vegan Meal Ideas

As requested by an anon, here are some easy vegan meal ideas! I’m also working on making separate posts with more detailed meals - e.g. a post dedicated just to vegan breakfasts, one to lunches and dinners, and one for snacks. Keep an eye out in the coming days!

These are some meals that I eat on the reg - they’re mostly high carb low fat (but not all! They can be as HCLF as you choose), very easy to make, no complicated ingredients etc. As I mentioned above, more detailed posts to come, but in the meantime check out my ‘Recipes’ and ‘My Vegan Eats’ tabs!

Smoothies, porridge (oatmeal), overnight oats, pancakes, fruit monomeals/salads, cereal w fresh fruit and coconut yoghurt, smoothie bowls, nicecream, toast w toppings, fresh juice, granola w soy milk and fruit.

Lunch and Dinner
Burrito bowls, tacos, nachos, roast veggie salads, dhal, tofu and veggie curries, soup (pumpkin, broccoli, mixed veg), noodles, stir fries w rice, potato wedges, veggie burgers, zoodles, pizza, garlic bread, fried rice, risotto, pasta, roast veggies w gravy.

Veggie sticks w hummus, fruit, juice, rice cakes w toppings, dried fruit, nuts, rice crackers w dip, raw bars, homemade muesli bars, bliss balls.

All TotA Recipe Variations

Rice Ball

Luke: Shrimp Rice Ball (+Shrimp)
Guy: Seafood Rice Ball (+any fish)
Jade: Salmon Rice Ball (+Salmon)
Anise: Beef Rice Ball (+Beef)
Natalia: Chicken Rice Ball (+Chicken)


Tear: Carbonara (+Milk)
Guy: Seafood Pasta (+any fish)
Jade: Engeve-style Pasta (+Miso)
Natalia: Cheese Pasta (+Cheese)


Luke: Chicken Sandwich (+Chicken)
Tear: Apple Bread (+Apple)
Guy: Fish Sandwich (+any fish)
Anise: Fruit Sandwich (+Strawberry)
Natalia: Cheese Sandwich (+Cheese)

Keep reading

The Inquisition Cooks for You.

So you’re hungry and just showed up in Thedas. Fortunately, your fifteen best friends have your back.

Josephine learned to make one dish, though she regrets not learning more. She stirs up a risotto, rich arborio rice from Antiva cooked down into a thick and creamy stew. At the end she adds half its weight in shredded salty cheese and a handful of black pepper. She serves it with an apology. It is delicious, the kind of food you crave when sick or sad. And that’s when she makes it.

Blackwall knows his way around a kitchen, and how to feed himself. He can turn a skittering animal into a halfway decent roast with very little at his disposal, but his real specialty, the one he cooks up for his friends and people he loves? Sausages, sliced up and grilled until touches of black appear on the skins. He chops up a bunch of apples, onions and parsnips, cooks them all together and tops it with the grilled sausage. His sausages are perfect. They’re always seasoned well, cooked to retain their juices and he knows exactly how to get the proper amount of char on them.

Sera makes a mean breakfast, but don’t tell anyone. She’ll wake you up from her sofa, handing you a plate of pancakes that are somehow thick and light. She got some good syrup, and she ain’t telling you where its from. There’s too much butter on top. It’s wonderful.

Dorian teaches himself to cook, quickly tiring of burnt and underdone foods. His specialty is oxtail stew, a manly, hearty dish. He adds a variety of spicy Tevinter peppers, tiny ones the size of berries, large red ones that are mostly sweet and round orange ones that pack a lot of heat. Tomatoes and carrots and a fistful of fragrant herbs rounds it off. If you’re really special, he’ll shave curls of hard white cheese on top.

Cole doesn’t eat, and he can’t quite grok cooking. But he knows what people like to eat, what satisfies them when they need it. For some people that’s a thick slab of bread and butter, for others it’s stew and a bit of rice. But he has a bit of talent for finding ripe fruit, of picking the best plums, the sweetest apples. That’s his. He might bring you your mother’s curry, but he’ll put a soft and sweet peach on the side.

Varric laughs his ass off in the kitchen, an apron protecting his lush chest hair from the bits of flour that might land in it. He makes up a sticky wet yeast dough, stretches it thin and tops it with oil, salt, tiny fishes from the harbor, salty olives and sweet, thick slices of tomato. He roasts it hot, tossing it on the table for everyone to eat with their hands.

Solas doesn’t eat much, but he has an eye for refined foods. If you come to sit with him at night, he’ll present a plate of things to snack on. Deep fried wood grubs, pickles and olives, rich creamy cheeses, sharp bitter cheeses, paper thin crisps that exist as vehicles for the above. He has a private stash of berry wines that are thick and sweet, but they somehow go with all this salty and rich food, and he happy to share it with you.

Cassandra has no small skill in the kitchen, though she tends to curse a lot as she works, overreacting to fire that’s too hot or forgetting something in the oven for a minute too long. She stews up a Nevarran classic, spareribs in sauerkraut. Her mother showed her when she was very young to add whole caraway seeds, allspice berries and wedges of under ripe pear. She thunks it onto the table, telling you it’s nothing special. You both have second helpings.

Cullen makes a roast chicken. He roasts potatoes in butter and salt and serves the two together. The chicken is lean and slightly tough, but it’s roasted properly, golden crispy skin and sweet meat, just as it should be. He tells you later that he’ll cook something more suitable next time, more fitting your station, and you don’t know what that means. Next time, it’s the same chicken. And it was just as wonderful as the first.

The Iron Bull loves sweets and desserts and would happily serve you Par Vollen banana cake for dinner, but instead he cooks up a curry. It’s got large chunks of hard dry squash in it that suck up the spiced sauce. Cardamom, green peppercorns, coriander seeds and stems and roots, garlic and pungent fermented fish go in first. He fries them until the smell is in everything. He adds duck, chopped in irregular pieces, bones and all. Over it all he pours a thin broth, letting the whole thing simmer until thick and pungent. The squash goes in last, and then when it’s just about ready, he adds fresh herbs. It’s complex, spicy, makes your eyes water and leaves you wanting more.

Leliana knows how to make people talk and it doesn’t always involve a dagger to the neck. Sometimes all it takes is fried artichokes, dry Orlesian white wine, a plate of extremely fresh raw beef sliced paper thin, and some very expensive pate. Salt makes you thirsty, wine gets you tipsy, and before you know it, she’s got what she needs. Of course, often times what she needs is to share a fine meal with a friend, but that’s between us.

Dagna makes a beef soup that’s so spicy it’ll make you sweat and your eyes water. She laughs as the two of you blow your noses and cough. The beef is shredded in an oily red broth, lots of long thin deep mushrooms on top.  More for texture than anything, really. She cooks up a pot of rice to go with it, and serves it with pickles. You ask if this is Dwarven cuisine and she giggles a lot, but doesn’t actually answer your question. When the soup is gone, she takes the rest of the rice, dumps it in the bowl and pours hot tea over it. You’re full, but you drink it down anyway. It is delicious.

Harding loved cooking with her mother when she was growing up and compares everything she makes to her mother’s food. You’ve never had her mother’s food so it doesn’t mean anything to you. Her favorite thing to make is corned beef and cabbage. She cures the meat herself, not trusting anyone to do it properly, then simmers it for hours and hours. The cabbage goes in the water, and she pulls it out while it still has some texture to it. Carrots and potatoes, of course. She always cooks for a crowd, inviting others to join if there’s too much. Corned beef night becomes a monthly event, one everyone looks forward to.

Vivienne would like you to know that of course she can cook. The Free Marches are not known for their cuisine, but Orlais is. Madame de Fer found Orlesian specialties somewhat lacking in spirit and so she puts her own twist on them. Her masterpiece is mussels. She cooks them with spicy Antivan cured sausage and a generous portion of white wine. The mussels are pulled out of the pan and laid out on a platter. She brings the fire up with one hand, boiling the liquid rapidly and finishing with a lump of the finest butter. She pours the sauce over the mussels and serves with crackling crisp bread. She eats everything with her hands, and when you make a comment, she tells you only a fool uses a tool when what you’re born with will do the job better.

Krem isn’t much for kitchen work. But one night on the road, he catches a number of fish, and it brings up a memory of a rundown little inn in the Tevinter countryside. He still has a jar of salted lemons, sour and flavorful. He smears the lemon over the fish, wrapping it in leaves and roasting it over the fire. Potatoes, can’t forget the potatoes. Those he slices thin, along with some onions, salt and pepper. They get a wrapping of thick leaves and roasted next to the fish. Sour and salt, and fresh and brine and rich and buttery. Everything tastes better when you’re hungry, but really, Krem knows what he’s doing.