A quick glance at the world outside my window just confirmed what my internal world already knew: It’s officially Stew Time! The Christmas Markets around town have opened their gates, doing their very best to counter the grey-on-grey, cold’ish, wet’ish “thing” that’s our signature early winter weather with the most delicious treats, aromas and, of course, all the hot spiced wine they can cook up.
Ok, I’ve just noticed that three out of four recipes for this year’s BBQ special are vegetarian options. Sort of. The upcoming dessert is seriously hard to imagine in a meaty context anyhow, but still, once that fact dawned on me, I had two options. Go veg on this one too or go all out carnivore galore. Well hell… I did what I always do when I can’t decide between two wildly different things: I pick door number three.
As you might have noticed, I’m a bit early on hitting the “Publish” button today. The reason for that is as simple as it is delightful~ Right now, I’m on my way out of the house, headed towards Frankfurt Airport where a plane is waiting to take me on a long-weekend trip to Dublin, Ireland. I thought I’d grab this opportunity to share one of our all-time-favorite stews with you guys.
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!
Finally the relentless heat of the last several weeks is easing up a little and thinking about some serious grub doesn’t make me raise an eyebrow at my own sanity anymore~! Of course, it’s still summery warm outside, so going wild with pots, pans and my stove for any extended period of time is still out of the question and anything ending up on our plates absolutely needs a zingy, refreshing component to count as “edible”.
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.
The Tyrian Chef’s Guild strikes again! Once more, the delicious library at my cooking station in Lion’s Arch compelled me to tackle a dish along the “Classic” lines~ I suppose this one sounds very familiar to… well everyone, the term “Meatball Spaghetti“ buzzing around in heads around the world on autopilot. Classic italian dish… right? Wait, what’s that… that rattling noise… Oh, yes, that’s a horde of Risen, italian chefs no less, aiming to hit you over the head with rusty frying pans without further ado.
I was so waiting for a chance to share this one with you guys! This was one of the first handful of GW2-inspired dishes I cooked up a few years back, and one of the first times I intentionally used the Guild’s recipe list as a source of information and inspiration. Well, it seems, the time to pull this one out of my hat has come! Finding myself flat on my back with a nasty case of the flu brought back vivid memories of a very similar situation a few years back, when this recipe came to life for the first time.