Cookin' with Carcass

Contents
Soups/Stews 5
Snacks/Sides 9
Dinners 13
Desserts 19

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4
Soups/Stews

5
 Zelfey Root Hot Pot
Zelfey trees are some of the most common in Daelore, but most people don’t know that their roots can be
turned into a tasty hot pot. Come up with your own favorite combinations as you experiment with this
dish, which serves two.

Ingredients:
¾ cup of lentils 1 onion, diced
Half of a green pepper, chopped 3 or 4 cloves of garlic, minced
Half of a red pepper, chopped 1 to 2 teaspoons of sweet/spicy paprika
1 leek, diced Olive oil
1 carrot, chopped Black pepper
Whatever other vegetables you want to add. I usually Salt
toss zelfey in here, but almost any vegetable will work.

Instructions:
1. Before you begin, check the information on your lentil bag. Some lentils need to be soaked in water the
day before you prepare them, but most of them don’t.
2. Cover the bottom of an instant pot with olive oil; then, add a little more oil. If you do not have an
instant pot, that is fine; your cook time will just be longer.
3. Start heating the pot. When it is hot, add the onion, garlic and a pinch of salt. Stir frequently.
4. When the onion starts browning, add the rest of the vegetables. Stir frequently, and cook for
10 minutes.
5. Add the lentils and stir gently. After a few seconds of stirring, add the sweet/spicy paprika (I prefer to
add just a touch of spicy paprika, with the rest being sweet). Stir everything again very briefly before
moving to the next step, making sure not to burn the paprika.
6. Add enough water to cover everything and a little more. Season with salt and pepper to taste.
7. Close the pot, and let it cook for 35 minutes in the instant pot or 2 hours in the normal pot (if cooking
it in a normal pot, check it periodically to make sure that too much water is not evaporating). It is now
delicious and ready to serve.

6
 Rejuvenating Oggot Herbs
This is an odd one. One late night at Mirawatt’s compound, I convinced Duster to give me her recipe for
an oggot tincture. After I heard the ingredients, I realized they would probably taste pretty good as a meal
in their own right. I’ve tried it with oggots and cabbage, and though I prefer the original, most people I’ve
served it to have preferred cabbage.

Ingredients:
1 medium to large cabbage (napa or green), sliced into ¼-inch ribbons
1 medium yellow onion, diced
4 cloves fresh garlic, minced
¼ teaspoon of ground nutmeg
1 to 2 tablespoons of fresh ginger, grated
2 to 3 tablespoons of butter or butter substitute
¾ to 1 cup of heavy cream or non-dairy substitute

Instructions:
1. In a heavy bottomed skillet over medium to high heat, melt the butter until it stops foaming.
2. Add the onion and stir until it is coated in butter. Once it starts to soften, add garlic, nutmeg, and
ginger. Give it about 30 seconds to a minute to infuse the butter before adding the cabbage. Depending
on the size of the pan, the cabbage may need to be added in batches as it wilts over the heat.
3. Once all the cabbage has been incorporated, stir again to ensure everything is evenly coated and mixed.
Now, cook the cabbage thoroughly. There should be fond (a nice browning) building up on the
bottom of the pan. The best way to do this is to let the pan sit without stirring it regularly. I usually
take about 20-30 minutes for this step, giving it a thorough stir every five minutes or so and making
sure that unbrowned portions of the mixture are now making contact with the bottom of the pan. It
may feel like you’re overcooking it, but you’re not. Trust me.
4. Once your cabbage ribbons and onions are thoroughly browned and there’s a lot of nice fond on the
bottom of the pan, turn the heat down as low as it will go and start adding the cream. I recommend
doing this a couple tablespoons at a time, stirring constantly and being sure to scrape all that fond off
the bottom of the pan. As the cream is incorporated with the vegetable mixture, it becomes a gravy.
5. Once all the cream has been properly incorporated, taste it and season with salt and pepper as needed
before serving.
7
 Last Battle Stew
Normally, it’s not advisable to ask a Gearloc what’s in their last battle stew; you never know what (or
who) the answer might be! In this case, however, I’m giving you my baseline recipe. When you make your
own, feel free to season with whatever you scavenge off the battlefield, no questions asked.

Ingredients:
3 pounds of beef chuck, cut into 4 pieces 1 cup of water
1 red onion, quartered 4-6 sprigs of fresh thyme
6 garlic cloves, smashed 2 tablespoons of room temperature butter
1 pound of red skin potatoes, cut into 2-inch chunks 2 tablespoon of all-purpose flour
1 pound of carrots, peeled and cut into 2-inch chunks 2 tablespoons of avocado oil
1 cup of cabernet sauvignon (or your favorite dry red wine) Kosher salt and fresh cracked pepper
1 tablespoon of red wine vinegar

Instructions:
1. Before starting the rest of the recipe, create miller's butter by combining your butter and all-purpose
flour into a soft paste.
2. Add the avocado oil to a pressure cooker on its sauté setting (on high).
3. Once the oil is warm, add the beef. Let each side sear for 3-5 minutes until a nice crust develops. Then,
set the beef aside.
4. Put the red onions and garlic into the pressure cooker along with a large pinch of salt and fresh cracked
pepper. Let them sauté for about 3 minutes.
5. Pour in the wine, red wine vinegar and water and scrape up the brown bits on the bottom of your pot.
6. Turn off the sauté setting and return the beef to the liquid. Toss in the fresh herbs (you can tie these
into a small bundle with twine for easier removal). Pressure cook (on high) for about 50 minutes and
let the pressure slow release for 10 minutes. Use quick release to manually release any pressure left over.
7. Add the potatoes and carrots into the pot and pressure cook (on high) for 4 minutes. Quick release the
pressure cooker, then take a large slotted spoon and remove the beef and all of your vegetables from the
pot and set aside.
8. Taste your stewing liquid and adjust salt and pepper to your liking. Turn on the sauté setting (on
high) and drop in your butter and flour paste. Whisk until incorporated and periodically for about 5
minutes until thickened. Once thickened, add the beef and vegetables back into the pot and serve.
8
Snacks/Sides

9
10
 Pickled Kakler Eggs
The kaklers a hungry Gearloc might hunt along the Sibron river have a tendency to taste a bit gamey, but
their eggs are a delicious snack, especially when you pickle them using my patented method (it’s not really
patented. I don’t trust the patent office).

Ingredients:
6 eggs. Chicken eggs will suffice, but kakler eggs are recommended if available.
A jar of pickle brine

Instructions:
1. Boil the eggs for 5 minutes in a large pot filled with water.
2. Remove from the pot from heat and cover it for 30 minutes.
3. Remove the eggs from the water with a large slotted spoon or tongs and allow them to start cooling.
4. Peel the eggs and place them into the jar of pickle brine.
5. Close the jar and place in the refrigerator for a couple of days. Eat the eggs before the week is up for
freshest and safest results.

11
 Deepwood Campfire Bread
A perfect snack for when you’re roughing it. No oven required, although I’ve included some instructions
for oven cooking if you’re not as much of an outdoorsman as I am (and who is?).

Ingredients:
3 ½ cups of self-rising flour
3 teaspoons of sugar
1 teaspoon of salt
1 stick of butter
½ cup of milk
1 cup of water
Golden syrup or honey

Instructions:
1. Put some baking paper on a tray. Get some good campfire coals going, or if you’re one of those soft-
fingered Obendar folks, preheat your oven to 390 ° F.
2. Mix all dry ingredients in a bowl and rub 2/3 of the butter through the mix until it has a crumb-like
consistency. Keep the rest of the butter out to soften for when the bread is cooked.
3. Mix in milk and water until the dough is loosely formed together.
4. Place the dough on a flat surface and knead for a couple of minutes until it’s smooth. If it’s too wet,
add flour; if it’s too dry, add water.
5. Form the dough into a ball. If you’re using an oven, place the dough on a tray and then into the oven
for 45 minutes. If using a campfire, wrap the dough in foil and cook it on coals until done. The bread
should be risen and brown with a cracked and crusty top. If the outside of the bread is cooked for too
long, just crack it open and scoop out
the middle.
6. Let the bread cool for a few minutes. Serve while still warm with plenty of butter and golden syrup
or honey.

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Dinners

13
14
 Suovas with Edible Fungi
There are many kinds of edible fungi around Daelore – although some, like toughshrooms, are only worth
eating if you’re trying to glean their positive combat effects. My personal favorite fungi is chanterelle mush-
rooms, so here’s a recipe that allows you to incorporate them with smoked reindeer meat.

Ingredients:
1 pound of dry salted and smoked reindeer
½ cup of dried chanterelle mushrooms
1 red onion, sliced into rings
1 cup of cream
1 tablespoon of oil or butter
Salt
Pepper

Instructions:
1. Soak the chanterelle in water for at least 30 minutes.
2. Fry the onion in your oil or butter until softened.
3. Thinly slice the reindeer and fry it with the onions for 3 to 5 minutes.
4. Add the cream and the chanterelles. Save the water you soaked the chanterelles in and add one spoonful
in at a time until it reaches your preferred texture. Salt and pepper to taste before serving (I like to pair
this dish with pressed potatoes and grated carrot).

15
16
 Troll Brew Pot Roast
Though known for its revivifying qualities when imbibed by its creators, troll brew is usually too potent
for a Gearloc to consume for any real benefit. Fortunately, this recipe allows you to savor Shalefist’s sweet
nectar in a form that’s less direct but no less delicious.

Ingredients:
4 pounds of beef pot roast 1 ½ teaspoons of onion powder
2 heads of garlic, peeled 2 teaspoons of salt
8 to 10 ounces of troll brew (your favorite beer 1 teaspoon of pepper
is an acceptable substitute) Olive oil
2/3 cup of loosely packed brown sugar Your favorite buns or rolls for serving (onion is best)
1 ½ teaspoons of smoked paprika

Instructions:
1. Sprinkle the roast evenly with the paprika, onion powder, salt and pepper and place the meat in a
crockpot. Cover the top of the roast with the brown sugar, and then add the brew to the crockpot and
cover it. Cook on low for 8 hours.
2. At some point during the 8 hours or before, roast the garlic and mash the cloves on a cutting board
with a fork. See instructions for roasting the garlic below.
3. After 8 hours have elapsed, remove the lid of the crockpot and, using kitchen tongs or forks, shred and
pull apart the beef. At this time, remove any large chunks of fat or gristle, too. Mix and shred the beef
for about 5 minutes to incorporate the liquid in the crockpot.
4. Once the roast is shredded, add the mashed roasted garlic. Stir the meat well to evenly distribute the
garlic. Cover the meat and and cook it on low for another 30 minutes before serving.

Roasted Garlic Instructions:

1. Preheat oven to 375° F.
2. Place the peeled cloves in a baking dish and drizzle with them olive oil so that all are well-coated.
3. Roast the cloves for 45-60 minutes, shaking the pan halfway through. They are ready when they are
golden and easy to mash.

17
 Lettuce Wrapped Bog Meat
Some people turn their noses up at bog meat, but anything can be tasty if you know how to prepare it.
Fortunately for the faint of heart, this recipe works with any kind of meat (but I prefer it with pungent
undertones of bog frog).

Ingredients:
1 pound of bog meat (you can substitute with any
ground or sliced meat you have on hand)
4 to 6 large romaine lettuce leaves
1 medium onion, diced
Sour cream to taste
Your choice of shredded cheese
Spices to taste – I use the following:
1 tablespoon of chili powder
1 ½ teaspoon of ground cumin
1 teaspoon of sea salt
¼ teaspoon each of onion powder, garlic
powder, dried oregano, crushed red pepper
flakes, paprika and cayenne

Instructions:
1. Brown the meat and drain away the fat to be thrown out.
2. Add your choice of spices and stir until well mixed.
3. Rinse the romaine leaves and lay to dry for a moment.
4. Place meat, sour cream, shredded cheese and onions into the romaine leaves and serve. The leaves can be
wrapped around the filling and eaten by hand.

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Desserts

19
 Too Many Scones
Is eight scones too many scones? I guess it depends on how many Gearlocs are eating them. For some
reason, while I was writing up this recipe, I felt a strange compulsion to use this name.

Ingredients:
2 cups of white flour
¼ cup of sugar
1 ½ teaspoon of baking powder
½ teaspoon of baking soda
½ teaspoon of salt
4 tablespoons of butter or butter alternative
½ cup of chocolate chips
½ to 2/3 cup of creamer (I prefer hazelnut)

Instructions:
1. Preheat oven to 400° F, and mix all the dry ingredients in a bowl.
2. Grate the butter into the bowl and mix it in. Add the chocolate chips and then mix again.
3. Add enough creamer and then combine to form a dough that is workable with your hands.
4. Sprinkle some flour on a table and work the dough into a ball. Then, flatten it into an 8 to
10-inch circle.
5. Cut the circle into eight triangular pieces and place on a baking sheet.
6. Bake for 12-14 minutes and then let the scones cool before serving.

20
 Banananana Chocolate
Chip Bread
You have to be very careful gathering bananananas in the Halloway Forest, as you’re never too far away
from a jealous ape hoarding their supply. If you manage to pick a few, however, you have what you need to
make the sweetest treat this side of Shalefist.

Ingredients:
4 very ripe bananananas
6 tablespoons of sugar
6 tablespoons of neutral tasting oil (canola oil,
sunflower oil, etc.)
2 ¾ cups of flour
2 ¼ teaspoons of baking powder
½ to ¾ cups of milk or dark chocolate chips (I
measure chocolate with my heart)
A dash of cinnamon
A dash of vanilla extract (optional)

Instructions:
1. Preheat the oven to 350° F and mash the bananananas with the sugar and oil.
2. Add the flour, baking powder, cinnamon and vanilla extract, and stir the mixture briefly.
3. Mix in the chocolate.
4. Grease a baking pan and add the mixture.
5. Bake for about 40-50 minutes until a toothpick comes out clean.

21
 Apple Berry Crumble
Daelore is home to a variety of berries, both tasty and medicinal. Patches is your man when deciding which
wild fruit to throw in a poultice, but I know the best berry to put in a dessert: juniper.

Ingredients:
4 to 6 green apples, peeled and cut into chunks
A fistful (roughly 1 ¼ cups) of juniper berries
½ stick of softened butter (be sure not to melt it)
1 cup of flour
1 cup of brown sugar
1 cup of oats
A few pinches of cinnamon

Instructions:
1. Preheat oven to 355° F.
2. Put the apples into a mixing bowl. Mix in berries, and a pinch of cinnamon, a few spoonfuls of the
brown sugar, and transfer into a baking dish.
3. Put the butter and dry ingredients into a mixing bowl. Rub the flour and oats into the butter with
your hands. Keep going until you get a breadcrumb consistency. Then, place the mixture on top of
the apples.
4. Bake for 30 to 40 mins or until the crumble has browned.

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 Credits:
Layout and Art:
Bree Lindsoe
Writing:
Ryan Howard
Recipe Submissions:
Amanda K. Gerke
more to be added