Delicious in Dungeon #69: Egg and Carrot Mush

Our final meat is all done! Now the penultimate recipe, a simple babymode food for eepy baby princesses

like that! This is supposedly a good meal for delicate stomachs, which checks out because i might be about to do the FODMAP diet myself and these are low-fodmap foods indeed.

I guess its just eggs and carrot. I saw a similar dish called ninjin shirishiri, its scrambled egg and shredded carrot, sometimes seasoned with sesame seeds. Sounds like a plan!

Going to town on the carrot with my julienne peeler, and then making sure the strips are a good bite-size length.

Then i can beat the eggs with seasoning. Just some of my paprika salt and mixed peppercorns. I'll add the sesame in at the end.

Frying the carrots with a bit of butter. I guess if you worry about dairy you can use vegetable oil.

After the carrots are softened I pour in the eggs and sprinkle some sesame seeds, I gotta keep it moving around the pan with a spatula to scramble the eggs.

***

Tasty! simple! A little bit bland though. Definitely a good idea if you're feeling so delicate, but im feeling like... wheres the rest of the stir fry?

Delicious in Dungeon #49: Crispy Mushroom And Egg Sandwich

As you can see, this is a horse-like creature with two horns. It's quite obvious really, but I thought I would just say.

So the bicorn, a kind of bisexual unicorn, their thing is that they only go for badboys and badgirls. And non-badnerys. So we have to lure it over by enjoying a sinful and decadent sandwich.

Got a big round loaf of fresh bread, butter, cockatrice eggs, mandrake leaves, and some dried changeling mushrooms. Doesn't sound all that badnasty. Oh and syrup? Ok maybe a little.

Since we have the butter out, lets cook the egg in butter.

Yeah got my little tiny pan. We wanna have the whites cooked but the yolk slightly runny.

I'm gonna lightly toast the bread, seems right to do that for a sandwich with fried egg and extra butter.

Even on hot toast my butter doesnt spread that well.. anyway we're also adding salt and pepper.

Then the mandrake leaves, which i decided today can be watercress and rocket. And the fried egg, which ive shaved a bit off to fit on the decidedly not-round bread. I tried my best to squish it into a rounder shape!

Now these are interesting. I was originally gonna try and grill/fry some mushrooms to death, but I was gifted this bag of already dried mushrooms! Unlike mushrooms dried for stock, these seem to be freeze-dried or something so they're light and airy. Seems perfect!

And lastly, as mentioned in the manga... they add a bit of syrup on the sandwich as well. I'm just adding a light drizzle, because it sounds a bit intense.

****

Really tasty! Nicely balanced, savoury with a burst of sweetness, with wet and crispy textures. A good rich sandwich, and none of the unusual ingredients were bad. But I have to ask myself... would I go out of my way to make this again? Probably not. I think the bar for sandwiches is very high, you can make a lot of good things with bread and butter and eggs.

Delicious in Dungeon #37: Soul Eggs Benedict

Ah, the indispensable egg. It's a lot like a human soul, is it?

When it breaks...... bad. When it hot... nice.

We're musing and we're making a variant of eggs benedict with harpy eggs. And barometz is included somehow. I'm not sure, that was both a plant and an imitation lamb. i thought it'd be cool to honour the imitation meat by adding some plant-based ham slices. Also looking at this now I realise I'd forgot the lemon juice. 

This is all terribly quick to prepare, so I'll start with just frying the asparagus, I trimmed the base and rinsed them and cooked them with a bit of butter.

For eggs benedict it's traditional to use english muffins, but this used some sort of funny shaped thick sourdough loaf, so I thought it might be cool and delicious to use some square ciabatta buns. I'm also just gonna lightly toast them, im a toast fiend.

I've never poached an egg before. It always seemed intimidating. I think I know what to do, you just sort of... drop the egg in boiling water but you have to keep it together by making a water vortex, or surely just using a big ladle?

Here we gooo

Ah shit crabs I fucked it up... i thought it looked done already so i tried putting it onto sandwich and it slid right off and it looks raw still at that. Oh well, sometimes with eggs and souls you get to scrape the obliterated remains off the floor and try again with a forbidden resurrection spell. 5 second rule and that.

I think i have something useable now. Next, half of the recipe is to make the hollandaise sauce from scratch too, but I didn't want to. It's hard enough to finish a jar of this stuff, let alone a homemade one with zero preservatives. So im just going with the jar. Also it said to add spices, so we're sprinkling on my go-to seasoning for eggs, japanese spice mix. Now we just add the asparagus and garnish: barometz fruit...?

****

Umm wow tasty! I thought it would be offputtingly soggy with all that wet egg and sauce that I didn't know how to make drier... but the ciabatta was the perfect choice of bread, its very oily and drying. I think the eggs still might have been a bit rough and waterlogged though, the sandwich does a good job of hiding how unprofessional my poached egg really is. The vegetable sides were really fresh and full-flavoured.

Delicious in Dungeon #29: Rolled Harpy-Egg Omelet

Well well well, if it isn't tamagoyaki again.

What are you doing up there you strange, naked lady bird thing?

I raided a nest of their eggs haha!

I've got my tamagoyaki pan and a fancy spritzer, could I be any more prepared?

It says add seasonings, but I wanted to keep it minimal so we've just got salt, pepper and that mirin again that we used on the last recipe.

Mixing it up simple style with chopsticks.

I accidentally got a bit of a heavy sear at the start... it looks tasty like that but its kinda wobbly. Looks like a crepe. Also i never know which direction to roll it in with the pan.. am I doing it backwards? I feel like it was better when I did it the other way.

***

Hmm nice enough but still not my best work, but im getting better having a thin layer and rolling it. Flavour wise all I was getting from the mirin was an added sweetness... it somehow wasnt peppery enough. I wish I had used rice vinegar and soy sauce... or even just cheese, cheese really makes an omelette.

Delicious in Dungeon #25: Jack-O'-Lantern Potage and Dryad Bud Sauté With Cheese Sauce

 Bloody dryads, get out of my swamp.

What the hell is this? Horrible. Also I forgot to take a horizontal photo. Lets eat it.

We got a good vegetable haul from the dryads domain. Dryad fruit, dryad buds, mandrakes, mushrooms, and I have some cheese as well, I don't remember how.

We should be able to just cut into the pumpkin like this and lift the top off..

Voila! That went pretty smooth. Now, instead of trying to carve into it while its still tough, and risk slipping and making holes into it, im going to roast the whole thing. It'll become soft enough to scoop out with a spoon!

Don't look at me like that!

Oops! I guess its getting a bit scorched in there so I'll take it out. It smells amazing and its so tender inside. I'll scoop the seeds out first and then start collecting the flesh to use for the soup.

Aah noo! Disaster! My structural integrity! I guess maybe roasting it wasn't the smart move after all.. The inside got nice and soft but the outside got a lot softer than I expected too.

I'll keep it together in a bowl while i continue scooping, maybe we can gently get it out of the bowl and stick it back together when its cooled down.. Also, getting LOTS of delicious pumpkin flesh that smells amazing. I'm going to use half of it now and stick a tub of the other half in the freezer for future recipes.

The stuff we are using I stuck in the blender and it easily turned into the most amazing looking paste. I LOVE pumpkin. It's so bright, so smooth, aromatic, sweet and savoury. It's MAJESTIC.

What else goes in the soup? You can add a soup stock if you want or wahtever, but I'm going to add a bit of miso paste, pickled garlic, grated ginger, salt, pepper, and single cream.

Then we'll need to add some hot water cause its like a concentrated paste and stir it all up, you can add as much as you want really based on your preferred soup consistency! I like it pretty thick.

As for the mandrake root... I decided to do something a bit fun for myself, since the soup had a kind of lumpy texture in the manga, I thought i'd dice into small cubes and sautee the mandrake separately (like with the omelette!) and then stir them back in at the end.

Meanwhile the pumpkin cooled down so I thought i could see if we can transfer it back to a plate or a clear tub...? NEVERMIND ABORT ABORT, ITS FALLING TO PIECES, I GUESS IT STAYS IN THE BOWL. Damn. I screwed this one up, annoying. I could have sworn ive done this before with a roasted pumpkin and it didnt collapse like this, but whatever.

Agh now I burned the mandrakes while I was trying to reassemble the pumpkin! Its all going to shit right now.

Oh well, on to the next. Now for the dryad buds, it would maybe make more sense to do something all layer-y like an onion or a napa cabbage... but, well, the scoop on me is that my stomachs been kinda sensitive to cabbage and allium types and i've already had a lot this week... so my first idea that sounded good was celeriac root...but they didn't have that, instead they had a big ol' bunch of swede turnips in season. So... swedes it is!

I'm frying them in plenty of butter, and once they've had a head start a couple of those mushrooms sliced can go in as well.

Now we need that cheese sauce!! It's getting hectic as hell in here, heres some grated cheese.

I'm mixing it with some more of that cream. 

And adding my go-to cheese sauce seasonings as well.. nutmeg and black pepper! Now to collect all these tortured components and assemble them into.. well, something.

****

It tastes fucking phenomenal damn it. I am definitely making roast pumpkin soup and turnips with cheese and mushrooms again. But... rrgh, i'm still giving it 4/5 because I messed up so many things. The pumpkins been shredded, and I also should have roasted the turnip slices instead of sautee'd them, because they are very al dente in the middle. Which is fine, you can literally eat them raw, but if they were all tender with that cheese sauce it would have been sublime, peak even. The recipe is top tier, but my execution... lacking.