Sunday, September 23, 2012

Sunday -posting two Pern recipes

Today, well yesterday by the time this is published, I made two recipes from the Pern world. I will post them Sunday with pictures of each step and of course the finish products. 1. The dish Fiona makes as a brand new queen rider at Fort Weyr and has to serve to the Weyrleaders and Wingleaders from Todd McCaffrey's DragonHeart. and 2. a version of a drink as old as Pern itself, Klah, which had a lot of input from Todd as well.

Question: Please comment. If I sold packages of Klah mix, with the input Todd gave me, would people be interested in buying bags of it? For how much? The proceeds would go to dragoncon prizes.

The first recipe I had to consult Todd McCaffrey a few times yesterday about mushrooms: Pernooms and Sagooms. I picked correctly from how they were described in the book. Yet here is how our conversation went:

Me: What mushrooms are most similar to pernooms "the hearty ones" and sagooms "the ones you shredded and don't use much of"?
Todd: Sorry, I'm not a mushroom expert. Whatever terrestrial mushrooms we have won't work, that's for sure.
Me: I figured the only meaty kind other than portabello is crimini, mini portabello, and the only kind you can shred is black or white truffle, especially if you only use a little for a lot of flavor
Todd: You might be right. I know that the sagoom I was referring to had a sage-like flavor to it but not as strong.
Me: A couple wild mushrooms especially one in India has a sage flavor off the top of my head
Made it - It was awesome and quite addictive will send you link tomorrow. 

I did end up using the crimini or in most supermarkets labeled baby portabello, then slicing them. I used black truffle OIL for the Sagooms with the crimini and added a dash of sage at the end. The oil is easier to come by and a whole lot cheaper, my large can (like 16oz.) was $10.
Note: Perigord, or black, truffle costs Binkley between $900 and $1,400 a pound, it can be shredded, you only need a little, and it does have that earthly hint of sage taste.

The passage from DragonHeart by Todd McCaffrey in chapter 4, section 3: "Garlic, lots of garlic, she decided, throwing it in the sizzling bowl and stirring it quickly. She found a pepper mill and ground it over the garlic, tossing in only a drop of the soya sauce before stirring more. The smell wafted up enticingly. Pernooms, Fiona decided, looking among the various edible Pernese fungi for the ones she wanted the most. It had a special flavor, piquant, and unlike and other flavor, hearty yet fresh. There! Sagooms. She only needed a few and that was just as well as they were always hard to find. She shredded three and poured them on. The smell changed again and she looked for some vinegar. Yes. Then she was ready for the vegetables. Broccoli, carrots, onions. She added beef and, when it was brown, more soya sauce. A bit more pepper, she decided.
'Done?' Zirana asked, intruding into Fiona's reverie. She didn't wait for Fiona's answer but spooned up a small piece of meat and tasted it. 'Good,' she declared. 'You serve this to the Weyrleader.' -
Tannaz called out from across the hall. 'It's a Fort tradition.'-'Not telling you is also a Fort tradition.'
'Weyrwomen must cook,' Zirana said."
You'll have to wait for Earth directions tomorrow...

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