Broiled Beholder and Other Dungeon Delicacies

PASTA DOUGH RECIPE Basic Pasta Dough: Put 2 1/2 cups flour on a surface and create a well in the middle, then break 4 eggs and 1 tbsp ...

Recipe: Assorted Pastas


PASTA DOUGH RECIPE

Basic Pasta Dough: Put 2 1/2 cups flour on a surface and create a well in the middle, then break 4 eggs and 1 tbsp olive oil into the center of it. Mix them with your fingertips until well combined, then begin to knead for ten to fifteen minutes, until dough is smooth. Allow to rest 25 minutes before rolling or using for pasta. If needing to roll into a sheet first, make sure that the pasta sheet is thin enough you can see your fingers through it.

Mix-Ins: When pasta is to be flavored, the flavoring should be added at the same time as the eggs and oil. A few tablespoons of herbs (pureed for a very green colored pasta), two pinches of saffron for gold pasta, dried spicy peppers made into puree for a kick, pureed roasted beet for purple pasta, one tsp of squid ink for a dark salty pasta, two tbsp of tomato paste for a red pasta.


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TYPES OF PASTA

Linguine: Use a sheet of pasta, and allow it to sit for 10 to 15 minutes to "firm up". Fold dough into three strips until the entire sheet is folded up. Take a knife, and cut across the roll at 1/8 inch. Unroll and allow to hang on a drying rack (or across the back of a chair) for 15 minutes before cooking.

Fettuccine: Use a sheet of pasta, and allow it to sit for 10 to 15 minutes to "firm up". Fold dough into three strips until the entire sheet is folded up. Take a knife, and cut across the roll at 1/6 inch. Unroll and allow to hang on a drying rack (or across the back of a chair) for 15 minutes before cooking.

Pappardelle: Use a sheet of pasta, and allow it to sit for 10 to 15 minutes to "firm up". Fold dough into three strips until the entire sheet is folded up. Take a knife, and cut across the roll at 3/4 inch. Unroll and allow to hang on a drying rack (or across the back of a chair) for 15 minutes before cooking.

Lasagna: Allow pasta sheet to dry for 15 minutes. Cut sheet into a 9 x 13 inch rectangle. Using a fluted pastry wheel, cut strips 3 to 3 1/2 inches wide.

Fusilli: Dry pasta sheet 10 minutes, cut into 3 inch strips. Cut across these strips to make each piece 1/16 inch by 3 inch. Using a wooden strip that's heavily floured, wrap dough strands in a spiral. Allow to dry prior to cooking.

Farfalle: Use a sheet of pasta. Cut into 1 by 1 1/2 inch rectangles, and take a fluted knife or cutter to each side to form the "bow"s edges. Pinch the center so both sides fold up and meet in the middle. Firmly pinch together.

Ravioli: Spoon one to two tablespoons of your choice of filling across the pasta sheet with an inch of space between each bit. Brush water on the exposed pasta, then lay the second pasta sheet on top and press down with fingers to seal. Cut using a fluted pastry cutter or knife, into square shapes. Press once more to completely seal.


March Challenge: Baker's Bread --- Apples are the most common ingredient. It doesn't matter what land you're in, what area yo...

Recipe: Apple Crumble Bread

March Challenge: Baker's Bread --- Apples are the most common ingredient. It doesn't matter what land you're in, what area you're at, or the people who live there, someone is going to have some apples. I wonder why that is...

Apple Crumble Bread

Ingredients:
- 1 1/2 cups flour
- 1/2 cup milk
- 1 1/3 cup sugar
- 1/2 cup butter
- 2 eggs
- 1 1/4 cup chopped and peeled apples (preferably red or yellow)
- 2 tsp cinnamon

Directions:
Butter a 9 inch loaf pan well. Mix together cinnamon, 1/2 cup of the sugar, then set it to the side. In a new bowl, mix remaining sugar and butter until it forms a paste. Whisk up the eggs to a very fluffy and foamy state, and add to the butter paste, followed by the milk and flour. Mix until just combined. Pour only half of this into the loaf pan, cover that with half the apples and press them down. Coat with about half the cinnamon mixture, then top with remaining batter. Top with remaining apples, remaining cinnamon, and bake this in a medium flame oven for an hour. Must be completely cooled off before removal from pan.

March Challenge: Baker's Bread --- I once met a woman from Forlorn, she stumbled into my family's restaurant one evening, dre...

Recipe: Forfarian Crunch Loaf



March Challenge: Baker's Bread --- I once met a woman from Forlorn, she stumbled into my family's restaurant one evening, dressed in the robes of a druid. Druids were few and far between in Richemulot, but my mother served her all the same. I found her to be fascinating. She could summon a forest full of animals with a few whispered words, and she took to calling me "Little Lion", swearing to me that it was my "spirit animal". I had never heard of this creature, and she acted quickly to summon it before me. A large cat with a magnificent crest of hair around it's face, golden in color, with piercing eyes. As I grew closer, she taught me this recipe too, something she picked up from elders in her village within Forlorn. This bread has a strange hard, crunchy crust on it, but it delights anyone I serve it to.

Forfarian Crunch Loaf

Ingredients:
- 1/2 cup potato yeast
- 1/4 cup warm water
- 1 cup warm milk
- 1 tbsp sugar
- 2 tsp oil
- 3 cups flour
- 1 1/2 tsp salt
Ingredients (for topping):
- 1/2 cup potato yeast
- 3/4 cup warm water
- 1 tbsp sugar
- 1 tbsp oil
- 1/4 tsp salt
- 1 cup flour

Directions:
In a large bowl, combine the potato yeast, water, milk, sugar, and oil for the rolls themselves. Slowly add in flour as you mix, until just moistened. Add salt, and begin to knead until the dough is a smooth ball. Move to a greased bowl and allow to rise one hour. Turn out onto a floured surface, divide into six portions, shape into a ball and place in a shallow baking pan. Cover and rise again 30 minutes.
For topping, combine all ingredients into a bowl and allow to rest, covered, for 30 minutes until frothed up. Spread this on top of the rolls in a very thick coating. Rise for another 20 minutes.
Bake in a very hot oven for 25 minutes until browned.

March Challenge: Baker's Bread --- My ongoing obsession? Breadsticks. Breadsticks with pasta dishes, breadsticks with olive oil dip...

Recipe: Buttery Breadsticks


March Challenge: Baker's Bread --- My ongoing obsession? Breadsticks. Breadsticks with pasta dishes, breadsticks with olive oil dip, breadsticks by themselves for no reason at all. I will end up growing out of all of my clothes if I keep this up, but they're too divine.

Buttery Breadsticks

Ingredients:
- 3 1/4 cups flour
- 1/2 cup potato yeast
- 2 tbsp sugar
- 2 tsp salt
- 3 tbsp oil
- 2 tbsp butter
- 1/2 tsp finely grated garlic

Directions:
Combine activated yeast with sugar, flour, salt, and oil in a bowl, and knead when dough forms, until a smooth ball is formed. Move to a greased bowl and cover, allowing to rise for nearly two hours until doubled in size. Punch dough down and divide into a dozen individual pieces. Roll snake-like into 10 inch ropes and place on a greased thin baking sheet. Cover and allow to rise for another 45 minutes.
Add a tiny bit of melted butter to the tops of the breadsticks before baking in over a very high flame for ten minutes. Combine the rest of the butter and the garlic together, then coat the breadsticks with the mixture once they're baked. Serve immediately.

Every now and then a game comes along that is pitched as family-friendly. It features adorable art, easy to understand game rules and...

Greg Reviews: S'QUARRELS



Every now and then a game comes along that is pitched as family-friendly. It features adorable art, easy to understand game rules and absolutely makes you hate all your friends when you are done. To be fair that is very fitting for this game because as we all know... Squirrels are dicks.

Welcome to the world of S'Quarrels.

In S'Quarrels you take the part of a fuzzy little nut eater who is competing with all the other squirrels in the area to collect the most acorns before winter arrives. To do so you must trick, ambush and out think your opponents to assemble a mighty horde.

To score all you have to do is match 3 of a kind to secure the points noted on the card. Once a squirrel stores their acorns, these can not be stolen by the other players. This is important for two reasons. First, there are several ways that players can steal cards from your hand by using special Action cards. Second is that each round has a non-determined length. This is because Winter is an actual game mechanic represented by a Winter card. As soon as this card is drawn the round ends and you score the points you have stored.

Simple enough mechanics that they can be learned quickly. To add a bit of variety and challenge the game also has Action cards.

First up we have Quarrel. Everyone picks a card from their hand and reveals them at the same time. Whoever has the highest card wins all the cards used in the Quarrel, with ties for highest selecting continuing to choose cards until they have a winner.

Next up is Hoard. Everyone gets to play except the person who plays the card. When the card is played, whoever slaps the Hoard pile first gets all the cards that have been discarded there. This pile grows over time as each player must discard a card to the pile at the end of their turn.

Ambush is a special bit of shenanigans as it allows you to take one random card from each player's hand.

Finally, we come to Whirlwind. Basically, a big wind storm as struck and scattered everyone's nuts. You get to take ALL player's hands, shuffle them and then deal them back out to everyone. You never know if this will be a good thing for you or not so this card can be a little risky.

The last two cards presented in the game are the Golden Acorn and Rotten Acorn. These add +5/-5 points respectively to the player who has it in their hand when Winter comes. Obviously, you want to keep the good acorn and get rid of the other one and the Action cards are the best way to do this, though it doesn't always work out that way.

The game can take as little or much time as you want, depending on your target score that you set at the beginning of the game. The recommended 50 pts usually takes a half dozen rounds and maybe the better part of an hour with a full table of players.

While not one of my more favorite games it is a great way to get younger players involved in gaming and can lead to a fun night of fast paced squirrely wrath.

Sweet breads are absolutely divine, and so many have gone without ever tasting one! The simple act of mixing in fruits, adding addition...

Recipe: Blueberry Loaf


Sweet breads are absolutely divine, and so many have gone without ever tasting one! The simple act of mixing in fruits, adding additional sugar to the dough... it can create a simple but delicious loaf that's moist, crumbly, and is a perfect accompaniment to fresh butter. I need to be on the look out for large bushels of these berries, maybe grow them in a garden outside of my eventual restaurant, so I constantly have a supply for this.

Blueberry Loaf

Ingredients:
- 2 cups of flour
- 1 cup of sugar
- 2 eggs
- 1 cup of milk
- 2 cups of blueberries (or any berry)
- 1/2 cup butter
- 1 tsp salt

Directions:
Butter a 9-inch loaf pan. Thoroughly mix together the butter and sugar until it forms a cream paste, then add the milk and mix well. Add in sugar, flour, and salt. In a separate bowl, heavily whisk the eggs until they're foamy, and fold into the mixture until well combined. Mix in the blueberries gently. Pour batter into the pan and cool for an hour in an oven with a medium flame. Cool before removing from pan.

March Challenge: Baker's Bread --- The deep crevices created in these muffins are perfect for many toppings, particularly of the sw...

Recipe: Daggerford Muffins


March Challenge: Baker's Bread --- The deep crevices created in these muffins are perfect for many toppings, particularly of the sweet variety. Jams and jellies may be the more superior choices, but I enjoy them with a butter that's sweetened with a few drops of honey. I may experiment with savory fillings, such as hams, cheeses, and eggs.

Daggerford Muffins

Ingredients:
- 2 cups milk
- 3 tablespoons honey
- 1/2 cup potato yeast
- 1 egg
- 4 tablespoons butter
- 5 1/2 cups flour
- 1 1/2 teaspoons salt
- Cornmeal

Directions:
Combine the milk and honey on a low flame, then remove from the heat, add in the potato yeast, and set aside. Whisk together the egg and (melted) butter in a separate bowl. Add flour and salt to a large bowl, and pour in the milk mixture. Add in the egg and butter mix. Fold with a spatula, over and over, until flour is mixed in. Scrape down the sides, then knead well - mixture will be sticky. Put the mixture into an oiled bowl, put some oil over the top, and cover - rise for one hour.
Turn onto a floured surface, and use extra flour sparingly. Knead the dough and divide in half, then divide each into eight pieces. Roll each into a ball, flatten then place on a baking sheet coated with cornmeal. Sprinkle more cornmeal over the top, cover with a towel, and allow to rise for another hour.
Heat a pan on the stove, on medium heat, and cook each dough disk for two to three minutes on each side, taking care to not deflate them. Lightly brown. Place on a new baking sheet and bake for ten minutes in a medium-heat oven.