Oh, the joy of revisiting long-forgotten nooks and crannies on the Tyrian map~! There’s always something delicious to be found where you least expect it! As I was whirling around, trying to catch up on some quests and treasure hunts stowed away on the back burners for the summer, I came across a couple of Ogres tending to and very enthusiastically defending their little vineyard. Of course, my little Asura snuck a couple of grapes and went her merry way, while my less-digital self in front of the screen started thinking about grapes and the kitchen-related possibilities having a bunch of grapes in the house would open up…
Get out your Welcome mats, folks~! Our world is about to grow a new continent! Tyria, that is~ Come September, the new expansion “Path of Fire” will open the gates to the Crystal Desert to us Tyrians and, if I know my heroes behind the Chef’s Guild at ArenaNet’s HQ right, they’ll provide me with new toys off the screen as well… Can’t. Wait~! But, it looks like I’ll be sitting on hot coals for another month until it’s released… hang on. Coals? Path of Fire? A~ha!
With Summer comes, of course, outdoor-food season! Garden parties, picknicks, impromptu gatherings at a fireplace of one sort of another – most of the time, there’s hot coals, cold drinks and lots of meat involved. Good times~!
Very recently, on a seriously uncomfy hot and humid day of all inconvenient times, one of those off-the-rails cravings decided to settle in the tummy-area of my head. Much like the bewildering urge to have a bowl of ice cream in the dead of winter, my once-or-twice-a-year “Cake! Now!” hellspawn waltzed in and demanded immediate attention when I least expected it.
Food-related childhood memories can be a serious pain in the… posterior from time to time. If you’ve ever fancied a particular dish as a kid and tried to re-create that gloryfied-by-time-and-memory experience in your kitchen as an adult with nobody to tell you the details about the dish in question, you probably know how infuriatingly frustrating the results can be~!
It’s time~! Time for hubby and me to shamelessly overindulge in one of Spring’s most wonderful products, our region’s prized asparagus! Countless ways to prep and serve them – all of them rather healthy, even with the occasional drop of Hollandaise – ranging from simple every-day quick-fixes to wow-your-crowd or lover’s-dinner stunners.
Wooooh! Today, we celebrate, we feast, we drink! A historic event has come to pass! Nahdala’s Kitchen went live exactly one year ago, today~! What a perfect day to share a dish perfectly capable of defining the term “Crowd Pleaser” – a classic Beef Wellington with you guys. And the perfect opportunity to re-define a dish off of the Tyrian Menu accordingly.
Well, what can I say… Of course I couldn’t help but pinch up my face at the discovery of this particular recipe in Inspector Hrouda’s shop, especially after having put quite a dent into the surrounding area’s Ooze population prior to visiting her. About a nanosecond later though, my questioning my fellow Asuran’s sense of taste was cut short – the only possible, non-threatening and in no way cringe-in-disgust-worthy real-world counterpart popped into my head and basically short-circuited my sweet-sins defense mechanisms.
Every so often, the simplest ideas presented to me by the Tyrian Chef’s Guild send me way, way back in time in my headspace. This time, a seemingly nondescript dish, a Poultry and Winter Vegetable Soup, reminded me of a certain dish I haven’t cooked up in years for… well, no apparent reason, really. This dish has been a well-loved, classic winter dish in our family ever since I can remember.
It took me a while, but I finally managed to twist and tweak another classic dish to my liking! You might wonder how a menace to the world’s tomato population like me can sidestep the issue of a simple tomato soup for years… well, after quite a number of… not bad, but unsatisfying bowls and recipes, I had almost given up on the idea. Basically, one half would have worked better as a tomato sauce and the other half needed a stomach-turning amount of cream or butter to loose the air of a sauce and turn “creamy”.