Page 1/3 "Talandre Specialties" By Jaimy Ramzy Talandre is largely a barren mountain range devoid of richness and abundance. Cruel nobles lived in the rare bright spots and any commoners seeking to avoid their tyranny would hide as deep in the mountains as they could. However, there was a silver lining to this tough way of life. Talandre residents, desperate to survive, found food sources in unusual places, resulting in a unique style of cuisine. These recipes have been passed down from generation to generation and have made far-away Talandre a high-priority destination for gourmands the world over. This book will introduce a few of these unique local dishes that cannot be found anywhere else in the world. <Herba Apricot Pie> For much of history, apricot trees and the apricots they produce were of zero interest to the cooking community. Apricots were small, bitter, and generally unappetizing. But after years of dedicated farmers picking out healthy seeds and crossbreeding them with fruits from other regions, such as plums and peaches, today's apricots are now large and sweet. As it is quite difficult to get sugar in Talandre, the apricot serves as a good alternative to add a touch of sweetness to a dish. Making apricot filling is as easy as thinly slicing the fruit and then boiling the pieces. One spoonful and you'll think you've died and gone to heaven. Ingredients: Main Ingredients - Over 900 reels of apricots Base ingredients - 3 cups of flour, 1 cup of butter Method: 1. Thinly slice the cold butter and mix it with the flour to make it crumbly. 2. Add cold water to the mixture and combine to make the crust. 3. Remove the apricot seeds and mince 2/3 of the apricots, ball them together, and cook in a pot until it reduces to a thick apricot paste. You must keep stirring as water isn't added in the process. A pinch of lemon juice or apple juice will add a tangy zip. 4. Thinly slice the rest of the apricots and braise them in a pot. 5. Add the crust into the pie crust tin and poke holes using a fork so that it won't swell. Put it into the oven to bake for a few minutes just before it starts to brown. Pull out and let cool. 6. Pour the apricot paste onto the pie crust, add braised apricots on the top, and put it back inside the oven. Page 2/3 There's nothing quite like experiencing the richness and warmth of a forkful of buttery apricot pie. Your tastebuds will delight in its harmony of flavor. Apricot pie can be eaten in many ways. It tastes good warm or cold, and you can put cream on the top. It also has some nutritional value, so it can be eaten on its own as a light meal. <Fish Pie> Fish Pie is a very popular traditional dish in Talandre. The rivers that flow down from the steep mountaintop, the Aylmar and the Bamir, are famous for their salmon and mullet. Crystal Lake, which is located southeast of Herba Village, is famous for carp and bass. Freshwater fish like these spoil more quickly than their seafaring cousins, so Talandre residents learned how to dry their fish catches against the dry, cold wind so they would last longer. When they've been completely dried, the fish are boiled with fruit peels to remove any unappealing fishy smell. When you add cream sauce or cheese made from mountain sheep or llama's milk, its rich and creamy taste is the absolute best. Potatoes, onions, and celery add richness to the taste as well. Ingredients: Main Ingredients - 12 ounces of Dried Whitefish Base Ingredients - 3 cups of flour, 1 cup of butter, 1 cup of cream or cheese Method: 1. Mix the cold butter and flour together and add cold water to make a dough for a pie. 2. Spread the dough out in the pie crust tin and poke it with a fork to make holes that will prevent it from swelling. Put it in the oven and bake it. 3. Cut the dried whitefish into moderate chunks and boil it with fruit peels and tree roots to remove the fishy smell. 4. Add butter and flour to the water to make a roux and then add the milk to make a creamy sauce. 5. Take the boiled whitefish and the sauce and pour into the now cooled crust. Bake it inside the oven. 6. Optionally, you can also add other fillings into the pie, such as minced potatoes, onions, and celery. FUN FACT: In the past when food was scarce, people used to add the head and the tail of the fish to show that real fish was actually in the pie. Hence, why it is was often called "Whole Fish Pie." Page 3/3 There are humorous stories about how Talandre natives would serve foreigners a pie with multiple fish heads and tails. When the visitors locked eyes with the fish, the color would drain from their faces and they'd have to promptly excuse themselves. But despite its grotesque appearance, the pie itself is rich and creamy. It makes a good, robust meal. If you're a visitor, it's definitely worth trying at least once. And maybe while wearing a blindfold... Llama Steak Llamas are known for their tempers, but their poor personality is outweighed by their strong muscles in their legs. Thanks to those muscles, they are invaluable in carrying loads across the mountain. Talandre residents not only train llamas to carry their load, but they will also take advantage of every part of the beast: their milk, meat, leather, and even their hooves. Llama meat's closest comparison tastewise is beef, but it's much more tender and light. It's also low in fat, so it's a healthier choice. Many say that Herban villagers have a such a long life expectancy thanks to how much llama is in their diets. Ingredients: main ingredients - 16 ounces of llama meat Base ingredients - a bit of butter, salt to taste, and a bundle of herbs or spices Method: 1. Drain the blood and other liquids from the meat. Remove the chewy tendons. 2. Spread the butter and salt on both sides of the meat. 3. Put the meat and the herbs into a Herban-style iron cauldron and grill it for 30 minutes. 4. Remove the cauldron from the fire and rest the meat for 10 minutes. Then, take the meat out and slice against the grain in desired portions. TIPS: Herba Village is located on a mountain where it is easy to get your hands on fresh herbs. Spices can be added before or after the meat is grilled, whatever your preference. Llama steak was popular in Talandre in the past, but now it has become a delicacy only a few enjoy. Properly cooked llama steak is extremely tender, and the Herban iron cauldron plays a big role in making that happen. This specialized cooking implement is rather rare, but the best come from the Snarlon Workshop. It's a size of a frying pan, and its shape allows for efficient heat-capturing. It's also portable, so you can get the effect anywhere. If you are a dedicated chef, it's recommended that you buy your Herban iron cauldron at the Snarlon Workshop.
