The NS World Cookbook: Open for Submissions

[Crystal Spires]

by Jaren Macklin

Introduction

At the time of my creating my first work "Exploring Flavor Principles in Crystal Spires: A Treatsie on National Culinary Traditions" I began search for greatness looking to the Horizons, and with my culminating efforts this shall be presented as a beginning to the end of my Life's work. no source was spared, and all angles were explored. My journey began in exploring the Caltrean School of Culinary Arts, and with my quest examining different techniques of famous chefs and culinary masters throughout the world, like Anahewe Tiru, Clayton Edward, Sir Harald Eldren gi Yelren, Angus Everret, Orphic Furor, Rania Hill, Âvkin Śtōk, Hulderic Bode, Núrin Alros Mandew Damolguy and so many culinary geniuses for which I credit for their brilliant and illustrious careers and serving as my inspirations for many such culinary tips. The following will be a Full Codex on different international dishes collected and inspired by many countries which I would delight in revisiting for joy and of course for their delicious food.

Meal Categories

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Hors d'oeuvres and Snacks

Soups and Stews

Eggs, Milk and Cheese

Fish and Seafood

Poultry and Game

Mutton and Lamb

Beef and Veal

Pork and Ham

Rice, Pasta and Dumplings

Vegetable Dishes

Salads

Cold Desserts and Sweets

Hot Desserts

Cakes, Cookies, Pastries and Breads

Confectionery

Sauces, Dressings, and Marinades

Pickles, Preserves, Jams and Marmalades

Miscellaneous

Drinks

[Crystal Spires]

Hors d'oeuvres and Snacks

[submissions]

[Crystal Spires]

Soups and Stews

Breheimian Mystery Skaus, Breheim

Cantalviani Jugged Stew, Cantalvia

[Crystal Spires]

Eggs, Milk, and Cheese

[submissions]

[Crystal Spires]

Fish and Seafood

Squid Gut Pasta, El Nido

[Crystal Spires]

Poultry and Game

Piperata usturoi Pui, the Great Shy Ones

kipo vɛnɑzamiris, Crystal Spires

Feast of the Land, Thoricia

[Crystal Spires]

Mutton and Lamb

Kaneth veyr Kipi uir Luminas, Crystal Spires

Zokorian-Style Fårikål, Zokoria

[Crystal Spires]

Beef and Veal

Tyresian Mystery Burgers, Tyresia

Brestek, Breheim

Carjack's Foundry Steak, Victorious Decepticons

[Crystal Spires]

Pork and Ham

[Submissions]

[Crystal Spires]

Rice, Pasta, and Dumplings

Kɑlɔmiris Crystal Spires

[Crystal Spires]

Vegetable Dishes

[submissions]

[Crystal Spires]

Salads

[submissions]

[Crystal Spires]

Cold Desserts and Sweets

Klɛjsibɑlɛthi, Crystal Spires

[Crystal Spires]

Hot Desserts

Palomecian Clouds, Mystrian Altea

[Crystal Spires]

Cakes, Cookies, Pastries and Bread

Holy Muffins, Muffinvania

Kladdkaka, Imeriata

Chillmorne Burns, Crystal Spires

חלה קישראלי - Kishraeli Challah, Kishrael

Silvan Lembas Bread, Ealdurim

[Crystal Spires]

Confectionery

Negroballs, Imeriata

Suuklɛj, Crystal Spires

[Crystal Spires]

Sauces, Dressings, and Marinades

[submissions]

[Crystal Spires]

Pickles, Jams, Preserves, and Marmalades

[submissions]

[Crystal Spires]

Miscellaneous

Energon Supreme, Victorious Decepticons

[Crystal Spires]

Drinks

Breheimian Karsk, Breheim

Southern Bask, Crystal Spires

[Crystal Spires]

[OOC]: You knew it was coming! Hurrah, cookbook. Naturally I will contribute regularly and also will add stuff, but to begin with, simple Introduction for how to submit recipes and whatnot.

Code: Select all

[size=150]Title of Dish[/size]
[i]Serving Size (number)[/i]
Short Description about the dish, when it is served in your nation, and how it is eaten.

[b]Ingredients:[/b]

How to cook it step by step.



A sample of a Spires Dish will follow this, prepare.

Also Pictures are totally optional, but awesome

[Crystal Spires]

Kɑlɔmiris



Serving Size 4

Kɑlɔmiris is a dish which mean "Great Red Rice" and is well known in Crystal Spires. It was popularized in the Luminas River Valley originally in 1520 Common Era which spread quite infamously during the first coronation of King Ventris Rɛgɑrberl. The dish's original creator was famously called to be executed for having presented such a 'lowborn' common dish before the king, but it was so strongly to his liking that he spared the chef's life. Ventris found it to be so attractive as a dish that he included it in his regular banquets from then on. This, for the Spirean Imperial family, was largely unheard of as it was considered to be a grave insult, however the Spirean Royal Family praised the audacious nature of the cook. The dish received rather positive acclaim locally and is now a staple Spirean dish.

Ingredients:

1 tbsp. Olive oil
1 lb. lamb or goat stew meat (can replace with beef)
2 onions, chopped
1 c. tomato sauce or 1 tbsp. tomato paste
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. cinnamon
1/2 tsp. spearmint flakes
4 c. boiling water
1 c. orzo
1 c. grated unpasteurized fresh white Spirean goat cheese (replaceable with Parmesan cheese, Mizithra cheese, or Anari cheese)

Heat oil in large saucepan and brown meat and onions for 10 minutes over medium heat. Add tomato, seasonings, and 2 cups water. Cover and simmer for 1 1/2 hours or until meat is tender.
Add remaining water and bring to a boil. Add orzo. Stir once or twice. Simmer 20 minutes more. Serve hot with grated cheese.

[Crystal Spires]

Kaneth veyr kipi uir Luminas



Serving Size 10

A savory dish made by the culture of the Spirean Northman, kaneth veyr kipi or meat on a stick is often served with rice or flat bread, and a couple slices of grilled tomato and onion. The version from Luminas is fairly simple, but a common staple, whereas the same made in Mephiste is seasoned drastically differently and utilizes different ingredients. It is a common dinner and lunch meal.

Ingredients:

Half a Leg of Goat, or lamb cut into 1 inch cubes.
Marinade

1/2 cup Olive Oil
2 Lemons
1/2 cup White wine-dry
2 Onions, chopped fine
2 Cloves of garlic, pressed
1 pinch Oregano
1/4 teaspoon Salt or to taste
1/4 teaspoon Pepper or to taste

1 package Bamboo skewers


Combine all of the marinade ingredients in a large mixing bowl and whisk to combine. Put the goat in a large zip-top bag, add the marinade, seal while removing the air. Place the bag in a lipped pan (to catch any leaks) and refrigerate four to six hours. Soak the skewers in water for at least an hour before grilling. Start your grill and prepare for direct cooking at medium-high heat (375-400º). While your grill is heating, skewer the meat and then Grill over charcoal until done to your liking. Don't overcook or you will dry out the meat.

[Breheim]

Breheimian Karsk

Ingredients

Coffee
Moonshine of minimum 60% alcohol or Vodka of minimum 60%
1 Coin
1 piece of string
1 coffee cup


Put the coin (attached to string) in the coffee cup, and pour hot coffee into the cup until the coin can no longer be seen. Then pour the liquor into the cup until you can see the coin again (barely if you are a girlyman who doesn't want strong karsk, and clearly if you are a real man). If the coin or string dissolves or the cup is full, that also means it is strong enough. Remove the coin with the string, and drink up!

Warning: You will get shitfaced drunk if you drink more than a couple of karsks.

[Breheim]

Breheimian Mystery Skaus



Ingredients:

300 grams of shredded cow meat
1 piece of garlic
1 tablespoon of olive oil
0.3 litres of broth
1 litres of various vegetables and potatoes
1 tablespoon of pepper
Half a litre of vodka (40%) or moonshine (40-50%)

1. Cut the garlic and churn it with the olive oil in a pan. Add the broth and let it boil.

2. Add the vegetables, the meat and the pepper and let it boil for about three minutes.

3. Remove the skaus from the pan, let it cool down for a minute, and add the vodka or moonshine. IMPORTANT: The skaus MUST have finished boiling when you add the liquor. Stirr the skaus so the liquor gets evened out. Bon appetit!