Episode 9: Wet Pretzels (Blaseball)

Recently, concessions have come to Blaseball, with the help of the league’s own new Food and Beverage Director. Many of them are pretty standard ballpark snacks, but thanks to an unusual flooding situation, some of the pretzels got wet. So we have wet pretzels now. They’re definitely pretzels!!! There’s nothing about these that is a recipe for anything other than an actual pretzel, nope. That’s wet. A wet pretzel. And The Game Band is on the show this week!

If you don’t know what Blaseball is and want to find out, I wrote about it!

You can listen to the episode on the following services:

Apple Podcasts
Google Podcasts
PocketCasts
Spotify
Amazon Podcasts
iHeart Radio
Stitcher
RSS Feed

The recipe is as follows below:

Ingredients:

1 cup flour
1/3 cup brown sugar
1 tsp baking powder
1/2 tsp salt (I used kosher salt, but follow your star)
1 egg
2 tbsp unsalted butter, melted (but not HOT)
1/3 cup milk

For the topping:
1/2 cup powdered sugar
1-2 tbsp milk
Dash of vanilla
Food coloring, blue for sure, a bit of purple if you like for depth and magic
Sprinkles

Instructions:

  1. Preheat the over to 350 degrees. Grease a donut pan if you’re using one.
  2. Mix the dry ingredients together in a bowl and make sure any chunks in the brown sugar are broken up.
  3. Mix the wet ingredients together in a separate bowl. The butter should be melted but not hot or it will do weird things to the egg.
  4. Pour the wet ingredients into the dry ingredients and mix well. If you want to add a bit of cinnamon here you can (I do in the recording but it is entirely optional)
  5. If you’re using a donut pan, use a spoon to gently ladle a small amount of dough into each mold. Make sure these go all the way around, but you don’t need to fill the entire cup. Ideally this recipe makes about 4-6 pretzels if you’re using the right amount in each one.
  6. If you’re not using a pan, lay parchment paper out on a cookie sheet and use a piping bag (or a ziploc bag with a tiny hole cut in the corner) to pipe circles onto the parchment. This is not going to result in the prettiest donuts you’ve ever seen but they will absolutely still taste good.
  7. Bake at 350 for about ten minutes, or until they’ve risen and are golden brown and not jiggly.
  8. Remove from the oven and let the pretzels cool. Remove them from the tins once they’ve cooled somewhat and let cool completely before icing.
  9. To make the icing, mix the powdered sugar with the vanilla and milk, adding the milk slowly until you reach the consistency you want. You want the icing to be pleasantly thick, but still liquid enough you can dip the pretzels in it. Add a good amount of blue food coloring (several drops!) and a few purple drops too for depth. Set aside.
  10. Once the pretzels are completely cooled, take them one at a time and gently dip them into the wet, coating the tops fully. You can use a spoon to gently ladle a little more frosting on the top of each if it’s patchy. Sprinkle some sprinkles over the top while the wet is still wet, then let the frosting dry before taking them out to the blall park and consuming.

Episode 8: Smoothies (Ring Fit Adventure)

Instead of one big recipe this episode, we’re instead making five different smoothies (well, four smoothies and a drink). These are all extremely simple and can be adjusted and swapped out with different ingredients very easily. You’ll need a blender or food processer for four out of five of them, and all of them are better in every way if your ingredients are fresh — though feel free to use whatever you have available!

You can listen to the episode on the following services:

Apple Podcasts
Google Podcasts
PocketCasts
Spotify
Amazon Podcasts
iHeart Radio
Stitcher
RSS Feed

The recipes are as follows below:

Basil Mint Smoothie

Ingredients:

Several sprigs of fresh basil
Several sprigs of fresh mint
1 frozen banana
About 4-5 “dlops” of yogurt (I used plain Greek nonfat, but follow your star! a “dlop” is just an unmeasured regular spoon scooped into the yogurt and plopped right in)
A splash or two of milk (I used oat milk, but again, use whatever you like best!)

Instructions:

  1. Remove the leaves from the basil and mint and add the leaves to the blender
  2. Peel the frozen banana and break it into small pieces, add the banana to the blender (not the peel!)
  3. Add the yogurt and a small amount of milk.
  4. Blend! Keep an eye on the texture. If it need more liquid, add more milk. This one can be hard to make more solid if it’s too liquidity, so it’s better to start with a very small amount and add more if you need it.
  5. Give it a taste before pouring. If you need a bit more sweetness, add a bit of honey or agave and give it another pulse or two to combine.
  6. Pour and enjoy!

Ginger Herb Smoothie

Ingredients:

1 knob of fresh ginger
1 sprig (are they called sprigs?) lemongrass
1/2 tsp cinnamon
1 frozen banana
4-5 dlops of yogurt
A splash or two of milk

Instructions:

  1. Peel the ginger, then grate it and put the grated ginger in the blender.
  2. Chop the lemongrass into small rounds, and add to the blender, along with the cinnamon.
  3. Peel the frozen banana, break the banana into chunks, and add it to the blender.
  4. Add the yogurt, and a small amount of milk.
  5. Blend! Keep an eye on the texture. If it need more liquid, add more milk. This one can be hard to make more solid if it’s too liquidity, so it’s better to start with a very small amount and add more if you need it. You can also add some honey or other syrups if it need some sweetness — taste test it to be sure.
  6. Pour and enjoy!

Raisin Milk

Ingredients:

A handful of raisins
8oz of milk
Almonds, if you like

Instructions:

  1. Crush the raisins either with a mortar and pestle, or you can use the end of a wooden spoon in a small bowl. You don’t want them to be utterly mutilated, just crush them enough to get them sticky. Add them to a glass or a jar.
  2. Crush the almonds, if you’re using them. Again, no need to grind them to a powder, just get them small. Add them to the glass or jar.
  3. Add milk. If you’re using a glass, give this a stir and let it sit for at least five minutes. If you’re using a jar, put the lid on the jar and shake it up. This can be stored covered in the fridge and is better if you let it sit — I like to let this sit overnight and drink after a Ring Fit workout!

Apple Smoothie

Ingredients:

1 apple, your favorite variety
4-5 strawberries
3-4 dlops of yogurt
A splash or two of milk

Instructions:

  1. Core and slice the apple, then cut into smaller chunks before adding to the blender.
  2. Remove the tops of the strawberries and cut into small pieces before adding to the blender.
  3. Add the yogurt and milk, then blend!
  4. This one is easier to adjust than the others. If it’s too runny, add more strawberry or apple. If it’s too thick, add a bit more milk. You can also add honey for sweetness, though with a sweet enough apple it shouldn’t need it.
  5. Pour and enjoy!

Dragon Drink

Ingredients:

1 fresh dragon fruit, or 6oz of frozen dragon fruit chunks
4-5 strawberries
A splash of lemon juice
1-2 dlops of yogurt
A splash of milk (more if you’re using fresh dragon fruit, less if not)

Instructions:

  1. If using fresh dragon fruit, peel the dragon fruit and cut the fruit into chunks, then add to the blender. If using frozen, let the pieces thaw slightly (just so they’re not one giant frozen chunk that will ruin your blender) then add them.
  2. Cut the tops off the strawberries, cut them into small pieces, and add them to the blender.
  3. Add the lemon juice, yogurt, and milk. Then blend!
  4. This one you want to be more of a liquid consistency than the others. Give it a taste and adjust the flavor as needed. If it needs more sweetness, a bit of honey can help, or another strawberry. For more tartness, add lemon juice. Dragon fruit can be a bit variable, so adjust as needed to your taste!
  5. Pour and enjoy!

Episode 7: Pepper Poppers (Stardew Valley)

DO NOT BE AFRAID OF THESE. Some people do not like peppers, and some do not like mushrooms! I promise that the mushrooms are entirely optional, and that the peppers are delicious and not at all spicy by the time you have gutted them and deep fried them. If you love cream cheese anything and just want an excuse to dip your toe into pepper eating, this is a great one to make, though I do not recommend eating all 12 poppers by yourself at once, no matter how tasty they are. Take it slow. Savor that raspberry dip.

You can listen to the episode on the following services:

Apple Podcasts
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PocketCasts
Spotify
Amazon Podcasts
iHeart Radio
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The recipe is as follows below:

Ingredients

About 12-14 jalapeno peppers. Bigger peppers tend to be a bit less spicy, so if you go for bigger ones you can do with fewer.
1 8oz package of cream cheese
1 cup shredded cheddar cheese
2 tsp Tajin (chili lime) seasoning
Optional: 4-5 button mushrooms
1 cup bread crumbs (just the regular ones, not panko or Italian) (you might need more than the single cup if your breading gets goopy)
1/2 tsp salt
1 cup flour (again, you might need a bit more if the flour gets gloopy)
1/2 cup milk
1 egg
Vegetable oil for frying

For the dip:
½ cup raspberry jelly
¼ cup water
2 tsp Tajin seasoning (to taste)
¼ cup flour

Instructions:

1. Optional: If you are using mushrooms, heat a little bit of oil into a small pan. While it’s heating, chop the mushrooms into very small pieces, then toss in the pan with a little bit of salt. Fry until soft and fragrant, then remove from heat and let cool.
2. Mix the cream cheese, cheddar cheese, and tajin in a bowl together until thoroughly combined.
3. Optional: Once the mushrooms are cool, mix thoroughly into the cheese mixture.
4. Prepare the dip by combining raspberry jelly and water in a small pot on medium-low heat. Once the mixture is warm, whisk until all jelly lumps are removed. Add tajin seasoning to taste, then slowly whisk in the flour until the dip is the thickness you want it. Turn off the heat, and set the dip aside to cool.
5. Divide the flour, bread crumbs, and milk into separate bowls. Combine the salt with the flour, and the egg with the milk
6. WEAR KITCHEN GLOVES WHILE HANDLING THE PEPPERS AND DO NOT TOUCH YOUR SKIN WITH THEM. ALSO BE CAREFUL TO WASH ANYTHING ELSE YOU TOUCH WITH THE GLOVES THOROUGHLY. Pepper oil is MEAN.
7. Cut the tops off the peppers and use a small spoon or knife (I had best luck with a fruit knife) to scoop out all the seeds and white parts inside. The white parts add to the spice so if you’re adverse to it being too spicy, removing as much of this as possible will help. Discard the parts you remove.
8. Stuff the insides of each pepper with the cheese mixture. Make sure the cheese fills the pepper completely, but stops even with the top of the pepper for a smooth top.
9. Begin coating your poppers. First dip each pepper into the milk mixture, then dip into the flour until thoroughly coated. Then dip them into the milk again, then finish off with the bread crumbs.
9a. Another way to do this is to skip dipping into the milk the first time, and go flour, milk, bread crumbs. This can help prevent the flour and bread crumbs from getting gloopy and hard to handle over time, but it also can make the coating slide off in the oil, so be careful.
10. If you don’t have a deep fryer, that’s fine! Fill a pan with vegetable oil a few inches deep. Heat the oil to about 360-365 degrees. If you don’t have a thermometer to test this, you can dip the butt end of a wooden spoon into the oil — if bubbles form around the wood and start to float up, it’s ready. If it’s bubbling hard, it’s probably too hot.
11. Fry the poppers 4-6 at a time in the pan, turning with tongs if necessary until they are golden brown on all sides. Remove carefully and transfer to a plate or baking sheet with a paper towel to soak up the oil.
12. Serve the poppers with the raspberry dip and ranch dressing, if you like.

Episode 6: Leblanc Curry (Persona 5)

Fortunately, we don’t have to guess how to make Le Blanc Curry from Persona 5, because Atlas did it for us! This is an adaptation of what appears to be an official recipe shared by the developer for the specialty curry from the game. I found the recipe shared around on Reddit, and then did a bit of conversion, adaptation, and guesswork to make it taste good. These conversions are not exact to what is shown in the Reddit post so please feel free to adjust based on your own tastes and interest, but the recipe below should make a very tasty and interesting curry.

You can listen to the episode on the following services:

Apple Podcasts
Google Podcasts
PocketCasts
Spotify
Amazon Podcasts
iHeart Radio
Stitcher
RSS Feed

The recipe is as follows below:

Ingredients:

For the spice blend:

4 tbsp flour
1 tsp cumin
1 tsp coriander (ground)
1 tsp turmeric
1/2 tsp cardamom
1/2 tsp cinnamon
1/2 tsp red pepper (double this if you want a bit more of a kick to your curry!)
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp black pepper

For the curry:

4 tbsp vegetable oil
1 lb stew beef (as-is is fine, but if you want smaller beef pieces chop this up before adding it to the pan)
1 bay leaf
1 cup red wine
3 cups water
1 onion
1 carrot
1 apple
3-4 cloves garlic
1 knob of ginger

Seasonings:

1/2 tsp coffee
1 1/2 tbsp Worcestershire sauce
1/3 cup yogurt
2 tbsp honey
1 square of dark chocolate
1 1/2 tbsp instant coffee
1 cube of beef bouillon (or equivalent — whatever amount of base seasons one cup of water. If you’re using beef broth, substitute this for one of the cups of water above, and add at the same time as the water)
2 1/2 tsp salt (to taste)
1 tbsp butter

You should also make a batch of white rice to go with this curry!

Instructions:

  1. In a small pan on medium-low heat, add the flour. Sift occasionally until it begins to brown.
  2. Mix the remainder of the spices together, then add the spices to the pan with the flour once the flour is brown and warm the dry ingredients until fragrant — shouldn’t take more than a minute or two. Once they smell wonderful, remove from heat and set aside.
  3. Heat half the oil on medium heat in a large pan, then add the beef and brown, stirring occasionally to keep from sticking and brown on all sides.
  4. While the beef is browning, chop the onion, carrot, and apple. Mine the garlic, and mince or grate the ginger.
  5. Once the beef is brown, add wine, water, and the bay leaf to the large pan with the beef and simmer.
  6. In a separate large skillet, heat the other half of the oil on medium-low heat. Add the onion and caramelize.
  7. Once the onion is caramelized, add the apple, carrot, garlic, and ginger to the pan with it and raise the heat to medium. Cook until the garlic is fragrant and the carrot is beginning to soften.
  8. Add the vegetables to the pan with the simmering beef and liquid and combine. Then, add the dry ingredients and stir until fully combined and thickened.
  9. Begin to add the seasoning, all to taste. I recommend adding the beef bouillon first (make sure it fully dissolves!), then a little bit of the salt (but not all) to get a baseline for the flavor. Then add the yogurt for texture. Follow with the Worcestershire sauce, honey, chocolate, and the coffee, tasting between each added ingredient and adding more as needed. Finish by adding the butter and melting it, then adding however much more salt you need to taste. All the seasoning ingredients are very “ish” in that you can add more or less depending on what you like!
  10. The result should be a nice, thick, Japanese curry that’s a bit spicy, a bit sweet, and has a hint of that coffee flavor underlying it. Serve hot over white rice. It tastes great as leftovers, too!

Episode 5: Pizza (Overcooked)

To reminisce about our mutual pizza-making disasters, John Phipps from SDGC came to the kitchen this week while we cooked up a simple personal pan dish with nods to the one from Overcooked — though you can put any toppings you like on it! This pizza makes enough for a small 10″ pie, and the recipe focuses mainly on making a nice, pleasantly-risen dough. Feel free to use any sauces, cheese, and other ingredients that you like.

You can listen to the episode on the following services:

Apple Podcasts
Google Podcasts
PocketCasts
Spotify
Amazon Podcasts
iHeart Radio
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RSS Feed

The recipe is as follows below:

Ingredients:

For the dough:

1 1/4 cup flour
1 tsp olive oil
1 tsp salt
About half a packet of yeast (about 1 tsp)
1/2 cup + 1 tbsp warm water
Cooking spray
A bit of extra flour for dusting
Optional: Italian herb blend, and garlic powder

For the toppings:

Sauce of your choice (I just used a jar of regular pizza sauce from the store)
Cheese of your choice (I used a big bag of mozzarella and grated parmesan over the top)
Other toppings! Meats, veggies, mushrooms, pineapple if you like it 🙂 Whatever makes you happiest!

Instructions:

  1. Stir all ingredients together in a bowl, dry first, and then add wet. Make sure you’re using warm water, but not too hot.
  2. Once well-mixed and dough-like, spray the top with cooking spray and cover bowl with plastic wrap. The dough should be wet and sticky gooey. 
  3. Let rise in a warm spot for about two hours until the dough has doubled in size.
  4. Knead with more flour, gradually adding flour until the dough is not sticky anymore. Knead for a few minutes — too long and the dough gets tough.
  5. Roll out with a rolling pin to roughly the shape you want your pizza. If you’re using a cast iron skillet or other special pizza cooking tool, place it inside or atop that now.
  6. Roll or fold over the edges to make a crust of your desired thickness. Keep in mind that the dough will rise a bit more after this step so the crust will thicken further. A cast iron skillet can be used to make more of a deep dish pizza, while a pizza stone or a cookie sheet can be used to make a larger, thinner crust pizza.
  7. Once it’s the desired shape, let it rise again for two hours in a warm place. The dough should be nice and fluffy. Once it’s risen, poke at the center of the dough circle to get out some of the air bubbles.
  8. Top your pizza! Use whatever you want: start with pizza sauce of your choosing, as much cheese as you like, and then any other toppings. Mozzarella and grated romano is really good with this crust, and once you’ve added more toppings a bit of italian seasoning, a pinch of garlic powder, and a bit more cheese on top doesn’t go amiss. But follow your star!
  9. Cook at 400 degrees F for about 15-25 minutes – until the crust is browned.

Episode 4: Flapjackarack (Bugsnax)

This week, we’re talkin’ about Bugsnax! Seth Parker from Young Horses, the studio behind Bugsnax, joins us in the kitchen to talk about the game and his own cooking adventures while I show you how to make a Flapjackarack — the spider-like stack of pancakes from the game, complete with bacon legs. This is a pleasantly simple pancake recipe that can be made for a good stack of pancakes even if you don’t want to go the full length for an assembled Bugsnack, and you can of course add other ingredients like cinnamon or chocolate chips if you like!

You can listen to the episode on the following services:

Apple Podcasts
Google Podcasts
PocketCasts
Spotify
Amazon Podcasts
iHeart Radio
RSS Feed

The recipe is as follows below:

Ingredients:

For the pancakes:

2 cups flour
1 tsp salt
1/4 cup sugar
1 1/4 tsp baking soda
2 eggs
1 1/4 cups butter milk, or 1 1/4 cup milk + 1 tbsp apple cider vinegar

To assemble the Flapjackarack:

7 slices of bacon
2 small (not mini) marshmallows
2 mini chocolate chips
1 tbsp salted butter, ideally in a neat square (from a stick)

Instructions:
For the pancakes:

  1. If you are using milk and vinegar instead of buttermilk, add the apple cider vinegar to the milk and let sit for five minutes. If using buttermilk, skip this step
  2. Mix the flour, salt, sugar, and baking soda in a large bowl
  3. Beat in the eggs, then add the buttermilk. If substituting with milk and apple cider vinegar, make sure the milk and vinegar have set for at least five minutes before adding.
  4. Mix the batter until it is fully wet, but do not overmix. Lumps are good!
  5. Heat an electric griddle to 375 or, if using a skillet, pour a small amount of oil into the pan and heat to medium. Using a ladle, spoon a generous amount of batter onto the surface and gently use the side of the ladle to spread it into a neat circle.
  6. Cook until you begin to see the edges bubble rapidly and large bubbles appearing across the surface of the pancake. Then, flip carefully with a spatula.
  7. Cook until you see similar bubbles along the edges — feel free to use a spatula to check the bottom of the pancake. You want a dark golden brown, but not burnt.
  8. Once both sides are cooked, remove the pancake from the pan and place on an oven-safe plate. Put the plate in a slightly warm oven (lowest setting is fine) while you make the rest of the pancakes, adding them to the plate as you finish them.

For the bacon:

  1. Add a small amount of oil to a skillet and heat to medium. Then, add bacon strips, taking care to lay them flat as possible.
  2. Cook the bacon until it just starts to turn dark, then flip and cook the other side similarly. The darker you cook it, the crispier it will be.
  3. When your bacon is ready, get a tall glass (I used a pint glass) and use tongs to drape the cooked bacon over the side, so that half is in the glass and half is dangling out. Do this for six of the seven pieces.
  4. For the seventh piece, lay it over the top of the glass so the middle is drooping inside the glass and the two ends are sticking out over the sides.
  5. Let all seven pieces of bacon cool this way.

To assemble:

  1. Take a stack of at least three of your most round pancakes and make sure they are still nice and warm.
  2. Take the six bacon “legs” and slide one end of each strip between two of the pancakes in the stack, three on each side.
  3. Take the bacon “trunk” and place it in the “front” of your Flapjackarack, with the curvy part pointing upward.
  4. Wedge the pointy end of each mini chocolate chip into the top, circular part of a marshmallow, to form pupils for two “eyes”
  5. Wedge each marshmallow, pupils out, between the top pancake and the one below it on either side of the “trunk”
  6. Top your Flapjackarack with a square of butter, pour on as much syrup as you like, and enjoy!

Episode 3: Slow-Roasted Chicken (World of Warcraft)

Chelsea Monroe-Cassel, author of World of Warcraft: The Official Cookbook joins the Cozywood Kitchenette this week to talk about holiday foods and making celebratory feasts. In her honor, our recipe this week is (with her permission) the Slow-Roasted Turkey from the World of Warcraft Cookbook, but with a bit of a twist. Since the pandemic has made many of our holidays much smaller in scope this year, I opted to reduce the recipe down a bit to accommodate a whole chicken — perfect for a family of four, or even two if you like leftovers.

You can also reduce the recipe further and use the same ingredients for a Cornish game hen if you’re eating solo — you’ll need to eyeball it a bit but for the most part all of the ingredient amounts can be cut in half for a Cornish hen, though the oven temp should probably stay the same and you still need to cook the meat to 165 degrees to ensure it’s done.

You can listen to the episode on the following services:

Apple Podcasts
Google Podcasts
PocketCasts
Spotify
Amazon Podcasts
iHeart Radio
RSS Feed

The recipe is as follows below:

Ingredients:

For the Autumnal Herb blend:

2 tablespoons dried rosemary
2 teaspoons dried thyme
1 teaspoon dried marjoram
1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Combine all ingredients using a spice grinder or mortar and pestle until no large pieces remain. You won’t use this entire blend for the chicken, but it goes excellent as a rub for other chicken recipes, in sweet potatoes, or in other lightly savory autumn dishes. If you’d rather not make the blend, simply adding a few dashes of each of these spices to the mixture below will suffice.

For the chicken itself:

1 whole bird: a turkey, a chicken, or a Cornish game hen, according to how many people you’re serving. Ensure the bird is completely thawed before beginning
2 cups chicken broth
2 cups apple cider
1 tablespoon honey
1 onion, roughly chopped
1/4 cup of butter
3/4 cup of white wine
1 tablespoon Autumnal Herbs (above)
Salt, to taste
Cornstarch, if you want to make gravy

Instructions:

  1. Preheat the oven to 375 degrees F and place a roasting rack over a rectangular pan — a casserole dish will do just fine.
  2. Pour the chicken broth, apple cider, and honey into the bottom of the pan, and add the chopped onion
  3. Combine the melted butter, wine, and Autumnal Herbs in a small bowl. Brush this mixture over the chicken, then sprinkle with the salt to help the browning process.
  4. Cook the chicken for 30 minutes, then reduce the heat to 350 degrees F. Baste the chicken with the juices in the pan every 30 minutes or so for flavor and color.
  5. The chicken should cook for about 20 minutes per pound, until the internal temperature has reached 165 degrees F.
  6. If the bird starts to brown too much, place a loose tent of tin foil over the top, making sure it doesn’t actually touch the skin. You can also add a cup at a time of extra water to the bottom of the pan if too much has cooked off.
  7. When done, remove the chicken from the oven, transfer to a platter, then make the gravy
  8. For the best gravy, let the drippings from the pan sit for a brief time to let the fat rise to the top, where you can strain or skim it off and discard. Pour the drippings into a wide pan over low heat.
  9. Mix the cornstarch with a splash of water to dissolve it, then whisk it into the drippings. Use about 1 teaspoon of cornstarch for every cup of drippings, or more if you prefer a thicker gravy.

You can purchase the World of Warcraft Official Cookbook here or at your local independent bookstore, and you can find more of Chelsea’s recipes at her blog, Inn at the Crossroads.

Episode 2: Ramen (Yakuza)

Hello! In episode two, I’m joined by former Game Informer senior editor and current co-host at Kinda Funny, Imran Khan, to talk about one of his favorite franchises: Yakuza. We also made ramen, which I led him horribly astray on, but I will try to lead you in the correct direction for a delicious bowl of noodles.

You can listen to the episode on the following services:

Apple Podcasts
Google Podcasts
PocketCasts
Spotify
Amazon Podcasts
RSS Feed

And, of course, the recipe is as follows below:

Ingredients:

For one ramen egg:

1 egg
2 1/2 tbsp soy sauce
1 tbsp rice vinegar
1 c water

For marinated pork:

1 pork tenderloin (about 4oz will make enough pork for two bowls of ramen)
1/3 c soy sauce
1/3 c sake
2/3 c water
3 tbsp sugar
1 knob of ginger, peeled
1 green onion, with the end and top green parts trimmed off
A bit of vegetable oil

For the ramen:

2 c broth – any broth is fine, pick your favorite. You can use the seasoning packets from packages of ramen, bouillon cubes, miso, dashi — just follow the instructions on the package to make 2 c of your favorite broth
1 package of ramen noodles
Toppings of your choice! Recommendations: Lightly sautéed shitake mushrooms, chopped green onions, crushed garlic, seaweed pieces, corn, spinach, bean sprouts, sriracha or another hot sauce, red pepper flakes, or anything else you like!

Instructions

  1. The night before you want ramen, make the ramen egg. Start by making a soft boiled egg. Bring water to a boil, and put the egg in it to boil for 6 1/2 minutes.
  2. While the egg is boiling, make the marinade. Add the soy sauce, rice vinegar, and water into a container that leaves enough room for the egg.
  3. Prepare a container of ice water big enough for the egg.
  4. Once the egg is done, transfer the egg to the ice bath and let sit for at least 10 minutes.
  5. Remove the egg from the ice bath and peel the shell off. Run a toothpick, skewer, or similar tool through the middle of the egg to make a small hole, then remove.
  6. Place the egg in the marinade, and let sit overnight, refrigerated.

7. Begin by heating oil in a pan to medium heat. Once hot, sear the pork loin in the oil until all sides are lightly brown and crisp.
8. While the pork is searing, prepare the marinade. In a medium saucepan, add soy sauce, sake, sugar, water, ginger, and green onion. Stir lightly to combine.
9. Once the pork is seared, remove it from the pan and place it in the saucepan with the marinade. Turn the marinade onto medium heat and bring to a boil.
10. Once the pork marinade reaches a boil, immediately turn back down to a simmer and cover. Cook for 2 hours, turning the pork in the marinade every 15 minutes.

11. Once the pork is ready, begin to make the ramen. Heat the broth on medium heat to a simmer. If you’re adding miso, chili sauce, or crushed garlic, put that in now. Then add the noodles. Cook the noodles in the broth until soft.
12. While the noodles are cooking, remove the pork from the marinade, and slice into rounds if you can. The pork will likely fall apart a bit, which is fine! Get it into bite-sized chunks.
13. Remove the ramen egg from its marinade and slice vertically down the middle.
14. Once the noodles are ready, pour the noodles and broth into a soup bowl. Top with the pork, egg, and other toppings such as sliced green onions, seaweed, mushrooms, bean sprouts, or anything else you like. Serve and eat it while it’s hot!

Episode 1: Power Bread (Golden Sun)

Welcome to the Cozywood Kitchenette!

This repurposed blog from back when I was first starting to cook through video game cookbooks (old entries have been left for posterity, enjoy!) is now going to be a repository for all recipes you hear on The Cozywood Kitchenette, so you don’t have to keep listening to the episode over and over to get the ingredients down.

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In episode 1, we made Power Bread from Golden Sun. Here is the recipe:

Ingredients:

1 1/2 cups almond milk

2 tbsp honey

1 packet yeast

1 tsp nutmeg

1 tsp cloves

1/2 tsp allspice (any spices of your choice may be subbed in for the nutmeg, cloves, and allspice)

1 tsp salt

2 tbsp butter (salted is ideal, you may want to add a bit more salt if you use unsalted)

3 cups flour

1/2 cup of walnuts, pecans, or other nuts of your choice, crushed into small pieces (I used a mortar/pestle, a plastic bag and a rolling pin works great too! you want them not quite ground into a powder, because you want some little chunky nut bits in the bread)

Steps:

1. Warm the almond milk (either on the stove or in the microwave). Do not let it get steaming hot, just gently warm. About 90 seconds in the microwave should do it.

2. Mix the milk and yeast in a large bowl. Stir lightly to combine, then let sit for 5-10 minutes until the yeast has bloomed.

3. Mix in the honey, then the spices and salt. Melt the butter, then add it to the mixture as well.

4. Gradually add the flour, cup by cup, until the dough pulls away from the sides of the bowl. You can add a bit more flour if the dough is too wet.

5. Tip the dough out onto a lightly floured surface and knead for several minutes, adding flour if necessary to keep the dough from sticking. As you knead, gradually sprinkle the crumbled nuts onto the dough and work them into the dough, bit by bit. You are done kneading when you have a nice, cohesive ball of dough that isn’t too sticky and bounces back when you poke it.

6. Place the dough ball in a greased bowl, cover with a tea towel, and let rise in a warm environment for at least an hour, or until the dough has doubled in size.

7. Cover a cookie sheet with parchment paper. Punch the dough back down, then tip onto the sheet and slowly stretch and work the dough into a long, oval-shaped loaf. Once it’s in the desired shape, let rise again in a warm place for 20-30 minutes. Preheat oven to 425 degrees F.

8. Using a sharp knife, score the top of the bread several times, then put in the oven and bake for 30 – 35 minutes, or until the loaf is pleasantly golden (like the sun, get it?)

9. Eat with a hearty soup, a thin spread of butter, toasted with jam, or any way you like~

Grilling in the wild: Mushroom Skewer tests

It has beguuuuuun!

Last night, it was a balmy 70 degrees outside (with snow in the forecast today; oh, Kansas) so I was finally able to bust out some big packages of buttons and baby portabellos to begin my forays into Breath of the Wild cooking. I’m not ready with a real recipe for you just yet, though! Creating recipes is something completely new to me, so last night was just research into how mushrooms on a grill could work so I could have a strong base to experiment on further.

I tried five different ideas over two types of mushrooms:

  • Butter/garlic
  • Soy sauce with a bit of garlic salt
  • Balsamic, basil, salt
  • Olive oil/Himalayan pink salt
  • Olive oil/Smoked salt

I opted to grill all my mushrooms whole to look like the photos, but I’m not sure how married to that idea I should be. Whole mushrooms are tasty if they’re small enough to soak the flavor up, but these puppies were large and a bit harder to grill as a result. They’re also harder to soak for long periods of time–you need a LOT of whatever you’re soaking them in. I think next time I’ll try slicing them first and see if the improvement in flavor is worth the loss of the visual. I suspect it might be.

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Four mushrooms to a skewer. The photo in-game has many different types of mushrooms, but here I think it’s okay to compromise unless you’re skewering a ton of mushrooms for a party or something and don’t mind buying lots of different types. I skewered them unevenly to match, but this again proved to be a frustrating idea, as it makes it harder to turn them consistently. I can’t remember which mushroom has been up and which has been down!

I grilled them over charcoal, basting occasionally with whatever I coated them with, until they were soft and dark. Bamboo skewers are probably closest to what Link would use, but you have to soak them for at least 30 minutes (I recommend more) beforehand or they’ll catch fire. Especially if you try, like me, to baste with the oil mixture and end up dumping oil drops into your charcoal. Woosh!

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The verdicts?

Balsamic is right out unless I can find something else to go with it. The flavor’s just weird. It may have needed more salt.

Butter and garlic might be good with smaller mushrooms, but larger ones had trouble soaking up the flavor properly. More fun to lick than bite into.

Soy sauce was a clear winner. The mushrooms absorbed the sauce nicely and the salt crusted the outside. I’d love to experiment further to see what spices or herbs can accentuate this.

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Both olive oil and salt coatings were FABULOUS, so I’m tabling that for now until I do salt-grilled mushrooms. I think the Himalayan one was slightly better, but I’ll probably end up using both as I have a strong suspicion that Himalayan pink salt will go into Goron Spice when I start putting that together.

Overall, it was a successful beginning. I’ll try some more this weekend if the weather is warm enough and see if I can come down with certainty on a good recipe for these!