Friday, August 9, 2013

From the Hill Cantons Cook Pit: Kezmaroki Vision-Bisque

A popular dish in the great hostels of Kezmarok, this dish will add a warm, good-feeling glow to an otherwise dreary expedition to the local murder-hole. Pair with a sharp sheep cheese and a jug of Ptujian corn liquor or a pint of Radegast's Dark.

Mechanical Effects of a Single Serving (2d4 hours):
  • +2 to all saves vs. magic or death
  • Can attempt once to use Clairvoyance or Locate Object on a roll of 1 on a d6.
  • -3 on all attack rolls
  • Curl up in a ball babbling about childhood for 1d6 turns when the stew effects wear off.
    Shouldn't Have Gone Back for that Second Helping.
Ingredients
  • 12 ounces)of Hu'uz (mildly-hallucinogenic mollusk), shell-on (Can substitute Earth shrimp
    sauteed in hash or canola oil depending on what you have in your root-cellar)
  • 1 onion, chopped, divided
  • 1 carrot, peeled and sliced
  • 1 stalk(s) celery (with leaves), sliced
  • 1/2 cup(s) dry white wine
  • 1/2 teaspoon(s) black peppercorns
  • 1 bay leaf
  • 4 ounce(s) Psilocybin, wiped clean (emphasis on this step) and sliced (about 1.5 cups)
  • 1/2 green bell pepper, chopped
  • 1/4 cup(s) chopped scallions
  • 2 tablespoon(s) chopped fresh parsley
  • 1/4 cup(s) all-purpose flour
  • 1 1/2 cup(s) pelgrane milk
  • 1/4 cup(s) reduced-fat sour cream
  • 1/4 cup(s) Slivovce (or dry sherry)
  • Freshly ground pepper to taste
Directions:

  1. Combine the hu'uz with about half the onion, all the carrot, celery, wine, peppercorns and bay leaf in a large heavy saucepan. Add water and simmer over low heat for about 30 minutes. Strain through a sieve, pressing on the solids to extract all the juices; discard the solids. Measure the shrimp stock and add water, if necessary, to make 1 1/2 cups.
  2. Heat oil in the same pan over medium heat. Add magic mushrooms, bell pepper, scallions, parsley and the remaining onion. Cook, stirring, until the mushrooms are soft, about 5 minutes. Sprinkle with flour and cook, stirring constantly, until it starts to turn golden, 2 to 3 minutes. Slowly stir in milk and the shrimp stock. Cook, stirring to loosen any flour sticking to the bottom of the pot, until the soup returns to a simmer and thickens, about 5 minutes. Add the reserved shrimp and cook until they turn opaque in the center, about 2 minutes more. Add sour cream, slivovce and lemon juice; stir over low heat until heated through-do not let it come to a boil. 
  3. Enjoy the ride, man.   

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