Golden beef-potatoes with wild greens
This dish marries the beef-stuffed potatoes from Graccia near the Wyny Downs to the succulently cooked wild greens found in Graccia itself. Sufficient butter for the potatoes and oil for the greens are needed. Pepper and salt are the base on the vegetables, but wilder and hotter spices are used in the meat and potatoes.
Wine-soaked venison and bread
The elves love their meat and carbs, and this dish embodies that ideal combination. The meat is soaked in wine for a few days to help break down the fats therein. After being grilled over a low flame, the venison retains the wine flavor and punch, ensuing all the eaters a good buzz from it. The bread is a golden-brown loaf topped with salted butter. If near Dwennia, look for a shop or restaurant that makes this.
River trout and wild rice
The finest cooks in Breccia flock to the many streams and rivers that house the delicious barbed trout of the region. The meat of these creatures is unrivaled to any fish, at least to the elves. A strong case could be made for the Weirland salmon, but that is beside the point. Great care is taken in cleaning the fish and using every bit of it in some way. The roe gets used for a salty caviar, the fins and spines used as table and plate decorations, the bones ground to powder for the poultices, and the guts are ground for fertilizer or bait.
Rabbit Soup
The rabbits grow large the further to Hellia one goes. Most see them as oversized pests and chase them away with brooms or hoes. The Mallunarians, however, simply hunt them. They give good meat, feeding a whole family on one kill. The large hares are gutted and their meat slightly cooked before being thrown in chicken stock with a motley assortment of vegetables, the weirder combinations the better. Fruit and cheese are served as side dishes to this delectable dish.
Root Salad
At first sounding like a joke, the Ilmians are no jokesters when it comes to their salads. They earnestly seek out new recipes and ways of crafting the perfect salad. No matter how far they stray, the elves usually come back to their known recipes. Root salad takes the normally harsh and hard roots of Gamja and boils them to softness. They are cut up and served as a topping and prized ingredient of the salads. Wild lettuce is the ideal main ingredient followed by berries and the Gamja roots.
Dwarf Roast
Not as vile as it sounds. This dish got its name from the main makers of it, not the meat used. Any meat is used in this dish, though bear or elk is sought for its toughness. Cooked on superheated stones next to frying pasta noodles, the dish is the quickest to make and a staple to the hunters and workers of the region for its quick replenishment, like a mini-orison to the Truesilver.
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