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.
Friday, December 19, 2008
June 2008
Breaded eel with steamed crawfish, crispy green peas, rence rice, and black bread~~~~~~~~~~~~~~~~~~~~~~~
Quotes from the books:
Eel - "Below me the water was swarming with eels. The blood from my back, I realized, running down the blade and dripping into the water, had attracted them." - Rogue of Gor (pg 129)
Raiders of Gor, page 114 & Magicians of Gor, page 428
Many varieties (i.e.river, black, spotted), all considered delicacies on Gor.
Crawfish, White These, in turn, become food for various flatworms and numerous tiny-segmented creatures, such as isopods, which, in turn, serve as food for small, blind, white crayfish, felts and salamanders.
page 238 Tribesmen of Gor
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Fill a pot with 3 mugs of water and one small tef of white salt and place it over high heat and bring it to a boil. When boiling add 3 mugs of rence rice to the rolling water and move the pan to lower heat to simmer and cook.
Clean the eels well, cut them in pieces two inches long, wash and wipe them dry. In a small bowl mix together 1 full head of garlic and 1 small onion minced very fine, 3 tefs of ground golden Sa-tarna flour, 1 spoon of red salt, 2 spoons of crushed black pepper, and a spoonful of fresh thyme. In another bowl pour 2 mugs of fresh bosk milk. Dip the eel slice in first in the bosk milk and then in the sa-tarna flour. In a shallow skillet heat slowly 2 mugs of palm oil. When hot carefully place the slices of breaded eel into the oil (oil is hot and may spit, so be careful. Watch the slices carefully, and turn when the bubbles in the oil slow to a simmer. Take a clean plate and lay a sheet of rence cloth on it. When the eel is browned all over and thoroughly done, remove the slices from the oil and place them on the cloth to drain and cool slightly.
While the eel and cools, place 2 pots of water over the high heat and bring to a boil. To the first add 2 tefs of fresh pea pods to the hot water and cook for 3 ehn until the color of the pods turns a bright, vibrant green. Remove them from the hot water and place them in a bowl of cold water to stop them from cooking further. In the second place the steaming basket and add the crawfish. Steam until the gray of the flesh turns a brilliant white. remove them from the basket and place them in a medium sized bowl. Add a spoonful of bosk butter, a dash of tahari spices, a dash of red salt, and a dash of crushed pepper, and toss well until all the butter is melted.
Take a clean plate and add 3 or 4 crispy slices of eel, 2 plump crawfish, and a large spoonful each of crispy peas and steamy rice. Add to the plate a thick slice of black bread, some bosk butter, and garnish with a sprig of fragrant thyme.
April 2008
Verr Medallions in a Torian Olive and Parsit Sauce with Rence Rice ~~~~~~~~~~~~~~~~~~~~~~~
Quotes from the books:
Verr - A goat-like animal. The meat can be eaten, but primarily it is the strong-smelling milk that is consumed. The milk may be drank directly or made into butter or a distinctive soft cheese which is frequently used in many recipes. Priest-Kings of Gor, page 63
In the cafes, I had feasted well. I had had verr meat, cut in chunks and threaded on a metal rod - Tribesmen of Gor, p 48
Olives - the food, bosk steak and yellow bread, peas and Torian olives, and two golden-brown, starchy Suls, broken open and filled with melted bosk cheese. - Assassin of Gor, p 168 (Region: Tor & Tyros)
Rice - I went to the side and removed a bowl from its padded, insulating wrap. Its contents were still warm. It was a mash of cooked vulo and rice. - Players of Gor, 19:380
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Prepare the verr medallions. Rub the meat liberally with palm oil. Season each piece with thyme, rosemary, yellow salt, and ground pepper. Set aside for at least 1 ahn to allow the oils and seasons to sink deep into the meat.
Place a pot with 3 cups of water over medium flame and bring to a boil. Once you have a rolling boil add 3 mugs of rence rice. Cook until tender and fluff gently with a spoon. Rence rice is thick and coarse, so will take a while to cook, just enough time to prepare the sauce and verr.
Place a shallow pan over medium flame. Add a spoonful of verr butter and allow to melt. Add half a tef of minced up garlic to the butter and sauté until lightly brown. Add 1 mug white wine and cook until the sauce reduces down to a few spoonfuls. Add 1 mug of palm wine, 1 spoonful of minced and mashed red fruit, 2 tefs of red torian olives minced fine, 1 mug of minced parsit fish, white salt, 1 small onion minced well, and ground pepper, and sauté for 5 ehn until well cooked, then set aside.
Set the verr medallions on grill and cook until desired temperature is reached, brushing occasionally with the saute for flavor.
When the meat is done, move the medallions to a platter and arrange them nicely to one side. Add a scoop of rence rice, and drizzle the thick sauce over the plate. Garnish the plate with fresh plump red olives and a wedge of red fruit. Polish a chalice to a bright shine and serve with a chilled white wine for a smooth compliment to this rich meal.
March 2008
Sullage and Golden Sa-Tarna Bread~~~~~~~~~~~~~~~~~~~~~~~
Quotes from the books:
Sullage -Soup carefully prepared from Sul, Tur-Pah, and blue roots of kes, with fresh herb seasonings and colored salts — all simmering in the finest of vulo stock thickened with verr cream. Served in traditional footed clay bowls, the earthenware is the only link to the Gorean peasant who originated this dish.
Kes Shrub - a shrub whose salty, blue secondary roots are a main ingredient in sullage. "Priest-Kings of Gor" p. 45.
Tur-pah - an edible tree parasite with curly, red, ovate leaves; grows on the tur tree; a main ingredient in sullage. " Priest Kings of Gor" p. 45.
Sa-Tarna - A grain, yellow in color. It is a staple of Gor. It is brewed into Paga. It is also ground and used to bake the Sa-Tarna Bread that is a staple food at every Gorean meal. The bread is a rounded, flat loaf that is yellow in color. It is marked, before baking, into six sections. "Raiders of Gor" p. 114
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Place a large cauldron of water over the fire to heat. Add to it 1 stone of suls, cut up into small, even-sized cubes. Then for base ingredients add 1 full head of Tur-Pah finely shreaded, 3 full kes roots (each should be at least 3 horts long) cut up fine; 2 spoonfuls of palm oil, 3 korts cut into small chunks, 2 tef of beans, 2 tef of peas, 1 spoon each of marjoram, pepper, yellow salt, and parsley.
Here is where your creativity comes into play. Sullage does not have a specific recipe. It is usually a mix of anything handy in the kitchen at the time. So be creative.
For this recipe we are also adding 3 gorean peaches cut up into small chunks, 1 mug of sa tarna flour to thicken the soup (omit if your Free prefers a soup to a stew), 2 tef of rence rice, and 1 mug of ka la na for color. Finally add, 3 mugs of chopped up bosk or verr meat (tabuk is too tough and will turn into leather when slow cooked in a stew). Simmer over a low heat until the meat is cooked through.
While the stew is simmering prepare the sa-tarna bread. In a large bowl place 1 spoonful each of palm oil and bosk milk, 1 and a half mugs of sa tarna flour, 1 mug of dark sa tarna flour, 1 spoonful of white salt, 2 spoonfuls of powdered bosk milk, 2 spoonfuls of ground blackwine beans, 2 spoonfuls of cocoa powder, and 1 spoonful of caraway seed. Next slowly begin to add 1 and a half mugs of warm water stirring constantly. Place the dough onto a clean workspace and dust well with sa tarna flour making sure you flour your hands well to absorb the oils on your skin. Use the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough until it becomes smooth and slightly shiny, almost satiny. Check your recipe for specifics. The most common test for doneness is to press it with your finger. If the indentation remains, it's ready. Place the dough in the bread pan and mark it with the back of an ulo knife into 8 sections and then place it into the bread oven to bake.
When the stew and bread are done… place a thick wedge of the bread on a clean platter with a full bowl of the stew. You can garnish the plate with verr or bosk butter, a few slices of peach for sweetness, and a sprig of parsley.
February 2008
Spitted Bosk, with peas, onions, blackbread, and tastas for dessert~~~~~~~~~~~~~~~~~~~~~~~
Quotes from the books:
Bosk - The meat was a steak cut from the loin, a huge shaggy long horned bovine, meat is seared, as thick as the forearm of a Warrior on a small iron grill on a kindling of charcoal cylinders so that the thin margin on the outside was black, crisp and flaky sealed within by the touch of the fire-the blood rich flesh hot and fat with juice - Outlaw of Gor, p 45
Black Bread - The great merchant galleys of Port Kar, and Cos, and Tyros, and other maritime powers, utilized thousands of such miserable wretches, fed on brews of peas and black bread, chained in the rowing holds, under the whips of slave masters, their lives measured by feedings and beatings and the labor of the oar. - Hunters of Gor, p 13
Tastas - soft, rounded, succulent candies, usually covered in a coating of syrup or fudge, rather in the nature of the caramel apple, but much smaller, and, like the caramel apple, mounted on sticks. - Dancer of Gor, page 81
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Begin preparations for this serve half way between the midday meal and the evening meal to give you time for everything. Take a deep roasting pan and fill it with 1 bottle of Ka La Na (cooking quality is fine), 1 spoonful each of yellow and red salt, 3 spoonfuls of minced rosemary, 1 spoonful of minced marjoram, and 1 full head of garlic and 1 small onion both finely chopped and mix well. Place the Bosk meat in the pan and spoon the marinade over the meat. Allow the meat to soak in the liquid for quite a while turning occasionally and basting often to keep it moist.
While the bosk is marinating prepare the black bread. In a large bowl place 1 spoonful each of palm oil and molasses, 1 and a half mugs of sa tarna flour, 1 mug of dark sa tarna flour, 1 spoonful of white salt, 3 spoonfuls of powdered bosk milk, 2 spoonfuls of ground blackwine beans, 2 spoonfuls of cocoa powder, and 1 spoonful of caraway seed. Next slowly begin to add 1 and a half mugs of warm water stirring constantly. Place the dough onto a clean workspace and dust well with sa tarna flour making sure you flour your hands well to absorb the oils on your skin. Use the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough until it becomes smooth and slightly shiny, almost satiny. Check your recipe for specifics. The most common test for doneness is to press it with your finger. If the indentation remains, it's ready. Place the dough in the bread pan and mark it with the back of an ulo knife into 6 sections and then place it into the bread oven to bake.
After placing the bread in the oven take a small pot and fill it with 2 mugs of water, and bring it to a boil. Add 1 mug each of yellow and white sugar and stir well. Simmer until the sugar is melted and then set aside to cool slightly.
Place the bosk on the spit and set it over a medium flame. Do not place it too close to the heat or the outside will burn. Next add the marinade to the warm sugar water mixture and brush this over the bosk often, keeping it moist and dripping over the heat. The sugar will caramelize and sweeten the juicy thick bosk meat. Place the pot of marinade over a low flame as well to cook while using it as a baste.
While the bosk cooks prepare the vegetables. Quickly shell 1 small basket of rip crispy pea pods, carefully checking for signs of rot. Place them in a small and add 1 mug of water. Next cut the bulbs off the small ground onions and add them to the peas and place them over a low heat. Cook until the peas are a vivid green, Be careful not to over cook, you want them to remain crispy and colorful.
Remove the bread from the oven, slice off a premarked section and place it on a large plate. When the bosk is cooked through to the desired temperature slice off several thick slices and place them on the plate, drizzle some of the cooked marinade over the meat for additional flavor. Add a large spoonful of the vegetables to the plate and serve. You can also serve this meal with some molasses, butter or honey to accompany the bread.
Dessert…..
While your Owner is enjoying Their meal beg permission to return to the kitchen to begin a tasty treat for Them. In a large pot over a very low heat
add 1 mug of milk and 1 full brick of chocolate chopped into small pieces. Stirring constantly watch closely as the chocolate melts. Once melted slowly add 3 mugs of white sugar stirring constantly until smooth. Stir until the mixture forms a thick ball in the pan. Remove the pot from the heat and using a spoon scoop out a thick chunk and wrap it around the tasta stick. Stand the tasta in the rack and allow a few minutes to cool while you finish the rest. Serve with a smile of love to your Free.
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