Miscellaneous Recipes – Page 2

How To: Make a Roux

Roux – Stolen Image (allrecipes.com)

I was asked by a member of the extended family circle about a recipe requiring a roux.

So let’s make a “Roux“… Ahh… yeah, right. Sure. Of course. This is french. It’s pronounced ( /ˈruː/ ) and this sounds sooo much better than the german Mehlschwitze, which – honestly – sounds more like a sore throat 🙂 .

A roux is used as a basis for things like heavy sauces, soups or stews. It thickens them up and makes them creamy and rich. Since it’s a base-ingredient, it is very versatile and can be used for a wide variety of cooking tasks from the standard french cuisine mother sauce Béchamel up to New Orleans Gumbo. Google “roux usage” and you’ll see what I mean.

Some people find making a roux a little intimidating because, yes, you can absolutely screw it up, but if you follow these simple steps here, I promise you’ll nail it every time. It’s no magic.

Blamco™ Mac & Cheese

September 10, 2020 farcyde

I put the Bethesda Cookbooks that I got recently to use and, after making Skooma from the Elder Scrolls Cookbook, yesterday I made “Blamco Mac & Cheese” (Fallout 4 Item ID: 0002fbe4) from the Fallout Vault Dweller’s Cookbook. Yummy!

Admittedly, basically this is an ordinary Mac’n Cheese, but souped up Fallout-colored. I like that! It’s easy to make, yummy and convenient.

Again, this is the only recipe I will post from the book since it’s all copyrighted (but I’m a fierce and fearless Wasteland Raider and Mac’n Cheese is not such an uncommon recipe). See it as an appetizer if you’re pondering on buying the book.

May 29, 2020 farcyde

One of my personal classics, and I’m surprised that I didn’t even post this here yet. It’s a hearty, savoury and filling soup, best eaten on a cold day to warm up both body and soul. Yum! Aaand here’s how:

Breakfast Burrito

May 9, 2020 farcyde

This is my sort of breakfast burrito – thrown together from what you’ve got in the fridge and melted together to cheesy, delicious goodness 🙂 Of course you can throw in whatever like but this one is mine. It’s fast and easy in the morning.

Sous Vide Duck Breast with Red Wine Reduction

October 7, 2019 farcyde

This was yesterdays dinner and it turned out great. In fact I was so excited, I forgot to take photo of the final plate. Anyway, here’s how:

August 29, 2019 farcyde

I’ll undergo a medical examination where I must not eat for one day in advance. So I treated myself with a grubby and substantial meal the evening before. Here is it:

Fried King Oyster Mushrooms with Spinach and Polenta

May 5, 2019 farcyde

This is what I made for lunch today. Very delicious, but a little work to do. It’s indeed three separate but as such simple dishes to make, but with a little dedication it’s no problem:

Ingredients for 2:

500 g spinach, fresh
2 cloves garlic
1 shallot
6-8 king oyster mushrooms (depending on size)
125 g polenta
salt & pepper to taste

February 19, 2019 farcyde

Although legumes (e.g. beans, peas or lentils in all their varieties, forms and shapes) are available ready-to-use and cheap in any given supermarket, many people don’t know how to prepare them from their dried state. Yet, for an old freaky prepper like me 🙂 they are very useful: Their shelf life is a felt eternity, they’re nutritious and, well, occasionally they taste really good.

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Farcyde's Stuff

Tag: Miscellaneous Recipes

How To: Make a Roux

Blamco™ Mac & Cheese

Ground Beef and Leek Soup

Breakfast Burrito

Sous Vide Duck Breast with Red Wine Reduction

Yesterday Evening’s Beef Shank in Wine Sauce with Mushrooms

Fried King Oyster Mushrooms with Spinach and Polenta

Preparing dried legumes

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