The World of How To Cook Your Dragon

  The first attempt at a World Map for the World of How To Cook Your Dragon.

Lopadotemachoselachogaleokranioleipsanodrimhypotrimmatosilphiokarabomelitokatakechymenokichlepikossyphophattoperisteralektryonoptekephalliokigklopeleiolagoiosiraiobaphetraganopterygon

This recipe is inspired by the decadent dish described in Aristophanes' comedy Assemblywomen. The name itself is legendary as the longest Greek Word at 183 letters and 78 syllables.

Lopadotemachoselachogaleokranioleipsanodrimhypotrimmatosilphiokarabomelitokatakechymenokichlepikossyphophattoperisteralektryonoptekephalliokigklopeleiolagoiosiraiobaphetraganopterygon

Background: Lopado­temacho­selacho­galeo­kranio­leipsano­drim­hypo­trimmato­silphio­karabo­melito­katakechy­meno­kichl­epi­kossypho­phatto­perister­alektryon­opte­kephallio­kigklo­peleio­lagoio­siraio­baphe­tragano­pterygon or Lopado-Pterygon was we will refer to it henceforth is a meal suitable for kings and gods alike. Created at the behest of Archon Praxagora, it was devised as a dish that could theoretically feed an entire Polis. The Lopado-Pterygon is a Hellenic fricassée containing sixteen ingredients necessary for its production. What we will present is a scaled down, though still immense version. 

Ingredients:

• 250 Grams of Sliced Mediterranean Cod

• 250 Grams of Skate Fish

• 250 Grams of Dogfish Head fermented in Vinegar 

• 250 Grams of Crayfish

• 85 Grams of Leeks

• 90 Grams of Silphium 

• 235 Milliliters of Honey 

• 60 Grams of Cockscombs

• 250 Grams of Thrush meat 

• 250 Grams of Blackbird meat 

• 250 Grams of Wood Pigeon meat

• 250 Grams of Rock Pigeon brains

• 250 Grams of Dabchick Head

• 250 Grams of Hare meat

• 250 Grams of Chicken Wings

• 1 Liter of Must

• Salt and Pepper to taste (optional)

Instructions:

1. Mince the Leeks, Silphium, and Cockscomb. 

2. Heat a large pan and add 50 grams of butter. 

3. Once the butter is fully melted add the Thrush Meat

4. Cook for 5 minutes then set aside. 

5. Repeat steps 2, 3, and 4 for the Blackbird, Wood Pigeon, Rock Pigeon Brains, Dabchick Head, Hare Meat, and Chicken Wings keeping each dish separate. 

6. To prepare the stock add the Must, Honey, minced Leeks, Silphium, and Cockscomb to a large pot and bring to a boil.

8. Once boiling add the Sliced Mediterranean Cod, Skate Fish, Fermented Dogfish Head, and Crayfish. 

8. Let cook for 5 minutes.

9. Combine all of the cooked meats into a large pot then ladle the stock over. 

10. Season with salt and pepper, serve and enjoy.

Tortilla del Rey

Tortilla del Rey (Spanish Omelette of the King)

Background: The origin of the Tortilla del Rey is hotly debated among historians. Most claim it was inspired by the Andalusi “Ujja al-Khalifa” (Omelette of the Caliph) who brought the dish to Hispania in the 11th Century. What made the dish unique was its utilization of a single Roc Egg. The Roc with its 8-meter (26 ft) wingspan is the largest bird known to man. Originally present throughout the Middle East and North Africa, overhunting has led to a great reduction in its natural territory. The Roc was strong enough to carry off cattle, children, and even baby elephants. A single Roc Egg was almost 200 times the average egg volume of a single Chicken Egg. As such the Tortilla del Rey became a dish fit for a king and often served at coronation banquets and weddings. Over time, ingredients from the New World were added to the recipe to differentiate it from the Andalusi Variation.

Ingredients – Serves 120:

• 1 Roc Egg

• 40 Grams of Hispanian Pimentón

• 4.5 Liters of Olive Oil

• 14 Kilograms of Potatoes

• 20 Large Onions

• 40 Scallions

• Salt and Pepper to taste

Instructions:

1. To open the Roc Egg, first stabilize the egg with towels then using the back of a cleaver make short, sharp whacks along the crown of the egg in a circle. Continue chipping away at the top of the egg until the crown can be removed. Alternatively, if one has a Pico de Pájaro, that can be used to easily puncture the shell.

2. Empty the contents of the Egg into a large tub making sure to strain out any fragments of shell that accidently got mixed in. If there is any blood present in the yolk, immediately discard the Egg as that is considered an omen for the death of a child/childless marriage.

3. Whisk the Egg, salt, pepper, and Hispanian Pimentón. Then let sit.

4. Peel the potatoes, then slice into thin coins.

5. Peel the onions then dice.

6. Chop the scallions up.

7. Prepare a Paella Pan. Heat the oil in the Pan over medium heat until simmering.

8. Add the potatoes, onions, and scallions to the oil. Let cook for 40 minutes while stirring until all vegetables are tender and soft.

9. Strain out the oil.

10. Add the vegetables and the Egg mixture back into the Pan and cook over medium heat until it begins to firm up a bit.

11. Once firm, place the pan over hot coals (or high heat) for 20 minutes until the Egg starts to brown.

12. Allow to cool for several minutes then cut into slices and serve.

The Drink of Heroes: Kykeon

I've decided to include some nonfictional recipes for this blog that I believe would feel right at home in the fantastical world of How To Eat Your Dragon. 

Kykeon

Background: Kykeon, from the Ancient Hellenic, kykeȏn meaning "to stir" or "to mix" is a popular drink hailing from the Kingdom of Hellenica. Kykeon was greatly popular among the Hellenic peasants and many poems and ballads have been written about the drink. It is the said that the great heroes of old consumed Kykeon before battle and were granted visions of the future and legendary strength.

 

Ingredients:

• 100 Grams of Barley Meal

• 235 Milliliters of a Dark Red Wine

• 50 Grams of Goat Cheese

• 30 Milliliters of Honey

 

Instructions:

1. Crumble up the Goat Cheese. 

2. Add the Barley Meal, Wine, Honey, and Goat Cheese to pot and stir together.

3. Place pot over low heat and stir until thickened. If it becomes too thick add more wine. 

4. When it is to your liking remove from heat and let cool. 

5. Once cooled, pour into a goblet and serve. 

Filet de Licorne

Filet de Licorne

Background: Filet de Licorne or Unicorn Filet is a popular dish among the Gaulish Nobility due to its rarity and the difficulty required in preparing it. Unicorn Blood is extremely poisonous to anyone other than a Virgin as such a Virgin is required to clean and prepare the meat. This has become substantially easier in recent years with the formation of Artemis Society which issues Artemiad Certifications to Virgins who have been trained to work with and handle the valuable meat. The meat must be consumed fresh as spoiled Unicorn meat can lead to sterility or barrenness. Unicorn meat has been described as similar to horse but with a softer texture and mild flavor like veal or venison. The meat is very tender and typically consumed raw (as Unicorn meat cannot carry disease).

 

A Maiden Preparing to Butcher a Unicorn

Ingredients:

• 200 Grams of Unicorn Meat

• 50 Grams of Gaulish Morels

• 28 Grams of Butter

• 250 Milliliters of Red Wine

• 5 Grams of Rosemary

• 30 Grams of Flour

• 60 Milliliters of Water

• Salt and Pepper for seasoning

 

Meat Instructions:

1. Rinse the Unicorn meat to make sure all blood has been removed. A good way to tell if its safe is by feeding a small portion of the meat to a pregnant rat, if the rat lives, the meat is safe.

2. Cut the excess fat off and set aside.

3. Slice the loin into thin steak strips.

4. Plate and serve with fresh vegetables. Lightly drizzle sauce over meat before consuming.

 

Sauce Instructions:

1. Soak the Gaulish Morels for 30 minutes.

2. Add flour to the water, stir and set aside.

3. Add the remaining fat from the Unicorn to a pot and let sit for 30 minutes at medium heat.

4. Deglaze the fat with Red Wine.

5. Add the flour mixture, rosemary, and morels then bring the mixture to a simmer.

6. Stir in the butter.

7. Cook until nicely thickened then season with salt and pepper.

Mock Dragon Soup

Mock Dragon Soup

Background: Mock Dragon Soup was created in the 18th Century when His Royal Majesty King George XII demanded his Head Chef prepare traditional Dragon Soup for the King’s birthday. However, Dragons had gone extinct in Anglia when the Mithraic Order of St. George slaughtered the last Anglian Dragon in the 16th Century. The Head Chef, not having time to order dragon meat from the farms in Helvetia or Colchis, devised a plan to imitate the flavor of traditional Dragon Soup. He hired a porter to kidnap a New Anglian Allygator from the local Menagerie as the closest relative to Dragon. His Royal Majesty King George XII was delighted by the soup and when the Head Chef revealed the soup was not real Dragon, the King in his gratitude ordered the Head Chef's left ear cut off so that he might not try and trick the King again.

 

Ingredients – Serves 4:

• 1 Kilogram of Adult New Anglian Allygator tail meat

• 1.4 Liters of Rendered Bear Broth (to recreate the gamey taste of dragon)

• 150 Grams of Turnips

• 300 Grams of Butter

• 2 Large Onions

• 3 Celery Stalks

• 15 Milliliters of Lemon Juice

• 2 Grams of Allspice

• 11 Grams of Salt

• 230 Milliliters of Gaulish Wine

• 2 Grams of Thyme

• 3 Grams of Pepper

• 4 Sprigs of Petersilie

Instructions:

1. Trim all fat from Allygator meat and pound to tenderize

2. Add Allygator meat, salt, pepper, bear broth, 2 liters of water, allspice, and thyme to a large Cauldron, cook on low for 4-6 hours.

3. Pull the meat out then strain the broth and put aside.

4. Add the butter to the Cauldron and heat until melted.

5. Add onions, celery, turnips, and carrots and stir constantly for 10 minutes until tender.

6. Add the Allygator meat back to the Cauldron and stir together.

7. Stir in the Allygator Broth, Gaulish Wine, and the spices back in the Cauldon, reduce the temperature to medium-low and simmer for 1 hour.

8. Garnish with petersilie and lemon juice and serve.

How To Cook Your Dragon

 How To Cook Your Dragon is a project that explores the culinary universe of a fantastical late 19th, early 20th century where magic is mundane and mythical creatures are present across the seas, skies, and plains. I've always loved world building and in particular have always loved the mundane aspects of the world. People always love to write about the great cities and grandiose wars whereas I love learning about the world's clothing, slang, and most importantly their cuisine. Food is ever present throughout fantasy and science-fiction but never gets the rightful attention that it deserves. So rather than making food just set-dressing, How To Cook Your Dragon seeks to make food the centerpiece of their world. I will post recipes, ingredients, and unique foods that exist in this fantastic world.