November 2008
Steamed Thassian Lobster with sorps in a white wine sauce
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Quotes from the books:
Thassian Lobster - Served boiled with drawn bosk butter and tospit juice. A very succulent and sensual meal for a special Master.
Sorp - Sorp is a shellfish, common esp. in the Vosk river, similar to an oyster; like an oyster, it manufactures pearls. Often used in making soups and stews. "Nomads of Gor" p. 20
Tospit - A bitter, juicy citrus fruit. Used to make wagers on the number of seeds (odd or even, or the number of odd seeds, since most tospits have and odd number of seeds) "The common tospit almost invariably has an odd number of seeds. On the other hand, the rare, long-stemmed tospit usually has an even number of seeds." Nomads of Gor, page 149
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If you are squeamish about cooking live seafood as I am, about 1 ahn before cooking place the lobsters in a shallow pan and pour 2 mugs of Sul paga in the pan. Place the pan of Lobsters in the chilla. The cold will soothe the crustaceans and allow them to breath in the fumes from the strong sul paga. After an ahn the creatures are "drunk" on sul paga and relaxed, this also helps in that their bodies are relaxed to ensure a sweet succulant meat.
Place a large pot of water over the hearth and bring to rapid boil. Add to the pot 1 tef each of red salt and minced rosemary, and 1 tospit fruit sliced into thin circlets. Add lobsters one at a time, cover and return water to boil. Steam for 15-17 ehn or until lobsters are a bright red and the long antennae can be pulled loose with ease. Remove steamed lobster with a hook and set the pot aside but save the liquid. Place the lobsters standing upright in a bowl to allow the excess water to drain.
Take a medium shallow pan and add a mug of the left over liquid to the pan. Wash and clean the sorps carefull being sure to discard any that show signs of being open already. Next, lay the closed sorps side by side in the pan. Place the lid on the pan and place it in the bread oven under medium heat. Check the pan every few ehn and remove from the heat once the oysters have opened.
While the sorps are baking mix up the sauces. For the lobster sauce place a small sauce pan over the hearth and add a mug of the left over liquid and bring to a boil. Add 6 spoonfuls of verr butter and 2 spoons of honey to the boiling water and stir until melted. The butter will mix with the rosemary and salt from the lobster steam merging the flavors. When everything is melted remove the pot from heat but keep it close enough to stay warm and melted.
Next is a very light sauce for the sorps. In a shallow pan heat a spoonful of palm oil and sauté 1 small onion and 3 garlic cloves until tender. Stir in a spoonful of ground sa tarna flour and then gradually add a mug of verr milk. Next stir in a mug of white wine, 4 shredded basil leaves and a spoonful of finely minced rosemary. Cook until the flour rises and the sauce thickens. Set aside and check on the sorps.
When the sorps are opened remove the pan from the oven. Next wrap your hands in bosk hide and using an ulo knife carefully separate the shells, discarding the meatless shell. Take a serving plate and lay a bed of fresh catch upon it. Place a bowl of sliced tospit fruit in the center of the plate and arrange the half shells around the bowl. Next take a spoon and drizzle the wine sauce over the sorps.
Place a clean pot of water on the hearth and bring it to a boil. Add 3 tefs of freshly picked pea pods. They should be crisp and thick. Boil for a few ehn until the color brightens to a vibrant green.
Remove from heat and rinse immediately with cold water to stop them from cooking further.
Finally take a large platter and lay a generous amount of fresh katch and tur-pah upon it. Take the Lobsters and lay them neatly on the platter. Grace the platter with several slices of tospit fruit, a twig of rosemary, and two small bowls of the butter sauce.
Serve with the white wine and some fresh golden sa tarna bread to sop up the flavorful juices and be prepared for a fun-filled trip to the alcoves.
Sunday, February 8, 2009
October 2008
Roasted Garlic Tarsk with Ka la na Fruit, and Creamy Kort Soup
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Quotes from the books:
Tarsk - Before the feast I had helped the women, cleaning fish and dressing marsh gants, and then, later, turning spits for the roasted tarsks, roasted over rence-root fires, kept on metal pans, elevated above the rence of the islands by metal racks, themselves resting on larger pans. --Raiders of Gor, p 44
Korts – "…a large brownish-skinned, thick-skinned, sphere shaped vegetable, usually some six inches in width, the interior of which is yellow, fibrous, and heavily seeded." --Tribesmen of Gor, page 37
Ka La Na – 'I'm hungry,' she said. 'I am, too,' I laughed, suddenly aware that I had not eaten anything since the night before. I was ravenous. 'Over there,' I said, 'are some Ka-la-na trees. Wait here and I'll gather some fruit.' ..I picked some Ka-la-na fruit and opened one of the packages of rations. Talena returned and sat beside me on the grass. I shared the food with her. Tarnsman
Rence Cake – "In a moment the woman had returned with a double handful of wet rence paste. When fried on flat stones it makes a kind of cake, often sprinkled with rence seeds." --Raiders of Gor, Pg. 25
Red Fruit – Similar in flesh and taste to apples of earth origins - also likened to the Earth tomato. Has not found in the books.. perhaps is onlineizm.
Pumpkins - Many of the tribes permit small agricultural communities to exist within their domains, she said. The individuals in these communities are bound to the soil and owned collectively by the tribes within whose lands they are permitted to live. They grow produce for their masters such as wagmeza and wagmu, maize or corn, and such things as pumpkins and squash.--Savages of Gor, p 233
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In a small saucepan add 3 mugs of water, and the meat from one vulo, and boil until the meat is tender. Strain the liquid and place the meat in the cold room for another use (breakfast the next day perhaps). Set the stock aside until later.
In a small bowl combine 1 full head of garlic crushed and minced fine, a spoon of fresh minced mint, a dash each of white salt and pepper and mix well into a thick paste adding a little oil if needed. Pierce the tarsk meat with a sharp knife (do not forget to ask permission first) in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and oil. Place the tarsk in a shallow pan, add some slices of ka la na fruit, and a handful of green vegetables of choice, and cook for 2 ahn over medium heat basting often to ensure a moist succulent meat.
While the tarsk is baking prepare the soup. Take 4 large ripe korts and slice them open. Remove the seeds and pulp with a sharp-edged spoon and place the meat in a bowl. Take the kort rinds and rub the flesh with oil, then place them side down in a shallow baking pan. Mash lightly a head of garlic and place the bits around the kort halves. Pour a mug of water and a splash of oil into the baking dish and place the dish in the second oven. Cook for one and a half ahn until the kort meat is tender. Remove the vegetables from the oven and set aside until they cool enough to handle. Once ready to handle, scrape the meat from the rinds and place in a deep bowl. Mince the now soft garlic and add them to the bowl. Using a fork and spoon, mix the mixture until smooth, pouring small amounts of the vulo stock in as needed to smooth the mixture. Add 2 large carrots… cut into small slices, a dash of yellow salt, and a dash of pepper and pour the mixture into a medium size pan, cook the soup over medium heat until simmering, adding more stock if needed for thinning.
When the tarsk is ready remove it from the pan and allow it to sit on a long platter for at least 15 ehn. While the meat is resting take 2 mugs of cooking ka la na and pour it into the cooking pan. Add a heaping dallop of honey, and a mug of fresh red fruit juice. Stir to loosen the browned bits on the bottom and cook for a few minutes until hot. Pour the sauce into a bowl and arrange it on the platter with the tarsk loin.
Gain permission to use the sharp knife once more, and slice off 2 thick slices of the tarsk meat, placing them on a large place. Pour a large spoonful of the warm cider gravy over the meat. Fill a good sized bowl with the warm soup adding it to the plate as well. Complete the plate with thick slices of ka la na, a spoonful of tender green vegetables, two rence cakes, and a sprig of mint. And don’t forget the spoon.
Serve with a wonderful Cinnamon pumpkin pie with fresh, thick bosk cream.
Roasted Garlic Tarsk with Ka la na Fruit, and Creamy Kort Soup
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Quotes from the books:
Tarsk - Before the feast I had helped the women, cleaning fish and dressing marsh gants, and then, later, turning spits for the roasted tarsks, roasted over rence-root fires, kept on metal pans, elevated above the rence of the islands by metal racks, themselves resting on larger pans. --Raiders of Gor, p 44
Korts – "…a large brownish-skinned, thick-skinned, sphere shaped vegetable, usually some six inches in width, the interior of which is yellow, fibrous, and heavily seeded." --Tribesmen of Gor, page 37
Ka La Na – 'I'm hungry,' she said. 'I am, too,' I laughed, suddenly aware that I had not eaten anything since the night before. I was ravenous. 'Over there,' I said, 'are some Ka-la-na trees. Wait here and I'll gather some fruit.' ..I picked some Ka-la-na fruit and opened one of the packages of rations. Talena returned and sat beside me on the grass. I shared the food with her. Tarnsman
Rence Cake – "In a moment the woman had returned with a double handful of wet rence paste. When fried on flat stones it makes a kind of cake, often sprinkled with rence seeds." --Raiders of Gor, Pg. 25
Red Fruit – Similar in flesh and taste to apples of earth origins - also likened to the Earth tomato. Has not found in the books.. perhaps is onlineizm.
Pumpkins - Many of the tribes permit small agricultural communities to exist within their domains, she said. The individuals in these communities are bound to the soil and owned collectively by the tribes within whose lands they are permitted to live. They grow produce for their masters such as wagmeza and wagmu, maize or corn, and such things as pumpkins and squash.--Savages of Gor, p 233
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In a small saucepan add 3 mugs of water, and the meat from one vulo, and boil until the meat is tender. Strain the liquid and place the meat in the cold room for another use (breakfast the next day perhaps). Set the stock aside until later.
In a small bowl combine 1 full head of garlic crushed and minced fine, a spoon of fresh minced mint, a dash each of white salt and pepper and mix well into a thick paste adding a little oil if needed. Pierce the tarsk meat with a sharp knife (do not forget to ask permission first) in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and oil. Place the tarsk in a shallow pan, add some slices of ka la na fruit, and a handful of green vegetables of choice, and cook for 2 ahn over medium heat basting often to ensure a moist succulent meat.
While the tarsk is baking prepare the soup. Take 4 large ripe korts and slice them open. Remove the seeds and pulp with a sharp-edged spoon and place the meat in a bowl. Take the kort rinds and rub the flesh with oil, then place them side down in a shallow baking pan. Mash lightly a head of garlic and place the bits around the kort halves. Pour a mug of water and a splash of oil into the baking dish and place the dish in the second oven. Cook for one and a half ahn until the kort meat is tender. Remove the vegetables from the oven and set aside until they cool enough to handle. Once ready to handle, scrape the meat from the rinds and place in a deep bowl. Mince the now soft garlic and add them to the bowl. Using a fork and spoon, mix the mixture until smooth, pouring small amounts of the vulo stock in as needed to smooth the mixture. Add 2 large carrots… cut into small slices, a dash of yellow salt, and a dash of pepper and pour the mixture into a medium size pan, cook the soup over medium heat until simmering, adding more stock if needed for thinning.
When the tarsk is ready remove it from the pan and allow it to sit on a long platter for at least 15 ehn. While the meat is resting take 2 mugs of cooking ka la na and pour it into the cooking pan. Add a heaping dallop of honey, and a mug of fresh red fruit juice. Stir to loosen the browned bits on the bottom and cook for a few minutes until hot. Pour the sauce into a bowl and arrange it on the platter with the tarsk loin.
Gain permission to use the sharp knife once more, and slice off 2 thick slices of the tarsk meat, placing them on a large place. Pour a large spoonful of the warm cider gravy over the meat. Fill a good sized bowl with the warm soup adding it to the plate as well. Complete the plate with thick slices of ka la na, a spoonful of tender green vegetables, two rence cakes, and a sprig of mint. And don’t forget the spoon.
Serve with a wonderful Cinnamon pumpkin pie with fresh, thick bosk cream.
August 2008
Roasted Quala, with Sweet Rence Cakes and Crispy Peas
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Quotes from the books:
Quala: small, dun or tan-colored, 3-toed mammal with a stiff, brushy mane of black hair; plural: qualae "As the tarn passed, it scattered into a scampering flock of tiny creatures, probably the small, three-toed mammals called qualae, dun-colored and with a stiff brushy mane of black hair." TARNSMAN OF GOR, Pg. 142
Tarsk - I thought of the yellow Gorean bread, baked in the shape of round, flat loaves, fresh and hot; my mouth watered for a tabuk steak or, perhaps, if I were lucky, a slice of roast tarsk, the formidable six-tusked wild boar of Gor's temperate forests. Outlaw of Gor, page 76
Tospit - A bitter, juicy citrus fruit. Used to make wagers on the number of seeds (odd or even, or the number of odd seeds, since most tospits have and odd number of seeds). I raced past a wooden wand fixed in the earth, on top of which was placed a dried tospit, a small, wrinkled, yellowish-white, peachlike fruit, about the size of a plum, which grows on the tospit bush, patches of which are indigenous to the drier valleys of the western Cartius. They are bitter but edible. {Nomads of Gor – 59
Peas - 'I have peas and turnips, garlic and onions in my hut,' said the man, his bundle like a giant's hump on his back. Outlaw - Page 29
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In a small bowl beat up 5 vulo eggs, add 4 chopped mushrooms, and a spoonful of tabuk lard, 2 tef of shredded cooked tarsk meat, 1 tef of sa-tarna crumbs, a spoon each of parsley and rosemary and mix well.
Prepare the quala. Using a sharp knife (do not forget to gain permission first), slice the meat from the abdomen to the ribs. Remove the insides and discard. Dip the quala in a bucket of warm water and rinse it well. Season the outside and inside of the meat with a rub made of pepper, salt, and powdered cloves, and two spoonfuls of honey. Lay the tarsk meat mixture inside the quala and sew it together. Place in a small pan and add 1 mug of warm water to the bottom. Add to the roast chopped suls, onions, and peppers. In a small bowl combine two mugs of cooking grade ka la na, 3 spoonfuls of honey, a dash each of rosemary, white salt, pepper, the juice from two full tospit, and crushed cloves, and mix well. Coat the outside of the meat with this mixture and place it in the oven under medium heat. Cook for one ahn, basting well with the ka la na honey mixture. While the meat is roasting prepare the sauce and peas.
Place a small pot of water on the stove, add a dash of yellow salt and bring to a boil. When the water is rolling. Add 3 tefs of crisp shelled peas. Cook for only a few ahn until bright and green so that they remain their crispy texture. Remove from heat and drain. Pour cold water over them for a few ihn to stop the cooking process and pour the peas into a small bowl to serve from.
In a small sauce pan combine together half a mug of vinegar, 1 mug of water, 1 spoon each of pepper, chopped onion, crushed garlic, 2 tablespoons of crushed ta-grapes, and 2 tablespoons of crushed chokecherries in a small sauce pan. Place the pan over high heat and bring the mixture to a boil. Reduce the heat and simmer until the mixture thickens, then add 7 spoons of verr butter and simmer until it melts. Stir with a wooden spoon until well mixed and remove from heat.
Last take a small bowl and add 3 mugs of cooked rence, 1 mug of water, 2 spoonfuls of yellow sugar, 1 spoon of honey, 1 spoon of cinnamon, and 6 dates chopped very fine. Drizzle some palm oil over the rice and mix well. Using your hands press small portions of the mixture into balls and flatten slightly. Heat a small amount of palm oil in small pan. When hot add the rence patties and cook on each side until golden. Then remove from heat placing them on a tray of rence paper to cool.
When the roast is ready remove it from the oven. Gain permission to use the sharp knife once more, and slice of 4 or 5 thin strips of meat. Take a large plate, place a spoonful of crispy peas in the middle, then arrange the meat on one side of the bowl, and add several of the rence cakes. Garnish the platter with a few dates and chokcherries.
Roasted Quala, with Sweet Rence Cakes and Crispy Peas
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Quotes from the books:
Quala: small, dun or tan-colored, 3-toed mammal with a stiff, brushy mane of black hair; plural: qualae "As the tarn passed, it scattered into a scampering flock of tiny creatures, probably the small, three-toed mammals called qualae, dun-colored and with a stiff brushy mane of black hair." TARNSMAN OF GOR, Pg. 142
Tarsk - I thought of the yellow Gorean bread, baked in the shape of round, flat loaves, fresh and hot; my mouth watered for a tabuk steak or, perhaps, if I were lucky, a slice of roast tarsk, the formidable six-tusked wild boar of Gor's temperate forests. Outlaw of Gor, page 76
Tospit - A bitter, juicy citrus fruit. Used to make wagers on the number of seeds (odd or even, or the number of odd seeds, since most tospits have and odd number of seeds). I raced past a wooden wand fixed in the earth, on top of which was placed a dried tospit, a small, wrinkled, yellowish-white, peachlike fruit, about the size of a plum, which grows on the tospit bush, patches of which are indigenous to the drier valleys of the western Cartius. They are bitter but edible. {Nomads of Gor – 59
Peas - 'I have peas and turnips, garlic and onions in my hut,' said the man, his bundle like a giant's hump on his back. Outlaw - Page 29
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In a small bowl beat up 5 vulo eggs, add 4 chopped mushrooms, and a spoonful of tabuk lard, 2 tef of shredded cooked tarsk meat, 1 tef of sa-tarna crumbs, a spoon each of parsley and rosemary and mix well.
Prepare the quala. Using a sharp knife (do not forget to gain permission first), slice the meat from the abdomen to the ribs. Remove the insides and discard. Dip the quala in a bucket of warm water and rinse it well. Season the outside and inside of the meat with a rub made of pepper, salt, and powdered cloves, and two spoonfuls of honey. Lay the tarsk meat mixture inside the quala and sew it together. Place in a small pan and add 1 mug of warm water to the bottom. Add to the roast chopped suls, onions, and peppers. In a small bowl combine two mugs of cooking grade ka la na, 3 spoonfuls of honey, a dash each of rosemary, white salt, pepper, the juice from two full tospit, and crushed cloves, and mix well. Coat the outside of the meat with this mixture and place it in the oven under medium heat. Cook for one ahn, basting well with the ka la na honey mixture. While the meat is roasting prepare the sauce and peas.
Place a small pot of water on the stove, add a dash of yellow salt and bring to a boil. When the water is rolling. Add 3 tefs of crisp shelled peas. Cook for only a few ahn until bright and green so that they remain their crispy texture. Remove from heat and drain. Pour cold water over them for a few ihn to stop the cooking process and pour the peas into a small bowl to serve from.
In a small sauce pan combine together half a mug of vinegar, 1 mug of water, 1 spoon each of pepper, chopped onion, crushed garlic, 2 tablespoons of crushed ta-grapes, and 2 tablespoons of crushed chokecherries in a small sauce pan. Place the pan over high heat and bring the mixture to a boil. Reduce the heat and simmer until the mixture thickens, then add 7 spoons of verr butter and simmer until it melts. Stir with a wooden spoon until well mixed and remove from heat.
Last take a small bowl and add 3 mugs of cooked rence, 1 mug of water, 2 spoonfuls of yellow sugar, 1 spoon of honey, 1 spoon of cinnamon, and 6 dates chopped very fine. Drizzle some palm oil over the rice and mix well. Using your hands press small portions of the mixture into balls and flatten slightly. Heat a small amount of palm oil in small pan. When hot add the rence patties and cook on each side until golden. Then remove from heat placing them on a tray of rence paper to cool.
When the roast is ready remove it from the oven. Gain permission to use the sharp knife once more, and slice of 4 or 5 thin strips of meat. Take a large plate, place a spoonful of crispy peas in the middle, then arrange the meat on one side of the bowl, and add several of the rence cakes. Garnish the platter with a few dates and chokcherries.
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