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.