Talossan Book of Cuisine

[Breneir Tzaracomprada]

I am determined to help in some way!

Thank you very much Baron Alexandreu

[Breneir Tzaracomprada]

I am bumping this by noting I just contributed a recipe for a Snack Cake with Vanilla Brown Butter Sauce.

[Breneir Tzaracomprada]

Just sent a query to @King John in the hopes he will be able to contribute

[Breneir Tzaracomprada]

For those still interested in the Book of Cuisine. I am including a recipe for something called Double Dog Deviled Eggs.
You will have to read the recipe book to see what exactly is on these eggs though...

[Mic’haglh Autófil, SMC EiP]

For those still interested in the Book of Cuisine. I am including a recipe for something called Double Dog Deviled Eggs.
You will have to read the recipe book to see what exactly is on these eggs though...

My current diet -- and my pining for deviled eggs that results -- are most intrigued...  :-\

[Tric'hard Lenxheir]

So will the recipes all be put somewhere for people to see at some point?

[Breneir Tzaracomprada]

So will the recipes all be put somewhere for people to see at some point?

Indeed, I am hoping to have it completed within the next few weeks.

[xpb]

I have submitted by PM and email:

Brigabobs (hors d'oeuvre)

Sorry about my tardy response

[Breneir Tzaracomprada]

Thank you Sir Briga. As of yesterday I started composing the book. I have to say this has been fun and I am excited to share the finished product.

[Breneir Tzaracomprada]

Here is a sneaky peek at the current cover of Volume One of the Talossan Book of Cuisine.
It features a picture of authentic Cjovani food courtesy of the instagram page, cjovanifood, by @Iason Taiwos

Please check it out and be ready for the release next month!

[Baron Alexandreu Davinescu]

This might have to wait for volume two, but I finally harassed my wife into providing a recipe.

Crispy Tofu and Bok Choy

Ingredients
-Extra firm tofu
-A large head of bok choy
-Glutinous rice
-Korean gochujjang
-Toasted sesame seeds
-Sesame oil
-Soy sauce
-Sugar
-Cornstarch
-Rice wine vinegar


Directions
1.  Start the rice in your rice cooker.  1 cup per person.  If you don't have a rice cooker, use the directions on the bag of rice.
2.  Preheat oven to 400 F / 204 C / 477 K.
3.  Remove the tofu from the package and pat it gently but firmly dry with a clean towel.  You want to remove as much moisture as possible, since this improves the texture.
4.  Cube the tofu into half-inch cubes.  Pat them dry again if they seem very wet.  Put into a bowl and add a half-cup of soy sauce and a half-cup of sesame oil.  Let sit and marinate for five minutes, stirring around halfway through to make sure everything gets coated.
5.  Put the tofu on a baking sheet in a single layer, spread out evenly.  If you have a silpat, use it to save yourself cleanup.  Sprinkle with a fine dusting of cornstarch.  Don't worry if you can't see any visible cornstarch after it sticks and absorbs moisture.
6.  Chuck the tofu in the oven once it's hot.  Let it bake for 20 to 30 minutes, flipping once halfway through.  Longer will make the tofu chewy, which some people like.
7.  Drink a beer.
8.  After you turn the tofu, wash the bok choy, chop it coarsely, and throw it in a skillet on a high heat.  If you have cast iron, use it.  Stir it frequently, but not continually, so that the bok choy gets some good browned bits.  It will take about five minutes or six minutes.  Keep going if you don't like it crunchy at all.
9.  Make the sauce by adding two or three tablespoons of gochujjang, a tablespoon of sugar, a splash of rice wine-vinegar, a handful of toasted sesame seeds, and a splash of sesame oil into a small bowl.  Mix it all together and add warm water until it's at a consistency you like (for me, not much).  You can make this ahead of time if you don't want to feel rushed.  This sauce has a slight spice to it, but it's mostly sweet.
10.  The rice, tofu, and bok choy should be ready pretty much at the same time.  Put the sauce in a small bowl or personal ramekins, and serve everything else in separate small piles on the plate.  The sharply contrasting colors will be pleasant to see, and the whole dish is fun to eat for everyone.  If you or your guests aren't that good with chopsticks, it is recommended to prepare the rice ahead of time and roll it into small balls to make it easier to handle; if you dip your hands in cold water after each one, the rice won't stick to you.
11.  Eat.

[Mic’haglh Autófil, SMC EiP]

This might have to wait for volume two, but I finally harassed my wife into providing a recipe.

Crispy Tofu and Bok Choy

Ingredients
-Extra firm tofu
-A large head of bok choy
-Glutinous rice
-Korean gochujjang
-Toasted sesame seeds
-Sesame oil
-Soy sauce
-Sugar
-Cornstarch
-Rice wine vinegar


Directions
1.  Start the rice in your rice cooker.  1 cup per person.  If you don't have a rice cooker, use the directions on the bag of rice.
2.  Preheat oven to 400 F / 204 C / 477 K.
3.  Remove the tofu from the package and pat it gently but firmly dry with a clean towel.  You want to remove as much moisture as possible, since this improves the texture.
4.  Cube the tofu into half-inch cubes.  Pat them dry again if they seem very wet.  Put into a bowl and add a half-cup of soy sauce and a half-cup of sesame oil.  Let sit and marinate for five minutes, stirring around halfway through to make sure everything gets coated.
5.  Put the tofu on a baking sheet in a single layer, spread out evenly.  If you have a silpat, use it to save yourself cleanup.  Sprinkle with a fine dusting of cornstarch.  Don't worry if you can't see any visible cornstarch after it sticks and absorbs moisture.
6.  Chuck the tofu in the oven once it's hot.  Let it bake for 20 to 30 minutes, flipping once halfway through.  Longer will make the tofu chewy, which some people like.
7.  Drink a beer.
8.  After you turn the tofu, wash the bok choy, chop it coarsely, and throw it in a skillet on a high heat.  If you have cast iron, use it.  Stir it frequently, but not continually, so that the bok choy gets some good browned bits.  It will take about five minutes or six minutes.  Keep going if you don't like it crunchy at all.
9.  Make the sauce by adding two or three tablespoons of gochujjang, a tablespoon of sugar, a splash of rice wine-vinegar, a handful of toasted sesame seeds, and a splash of sesame oil into a small bowl.  Mix it all together and add warm water until it's at a consistency you like (for me, not much).  You can make this ahead of time if you don't want to feel rushed.  This sauce has a slight spice to it, but it's mostly sweet.
10.  The rice, tofu, and bok choy should be ready pretty much at the same time.  Put the sauce in a small bowl or personal ramekins, and serve everything else in separate small piles on the plate.  The sharply contrasting colors will be pleasant to see, and the whole dish is fun to eat for everyone.  If you or your guests aren't that good with chopsticks, it is recommended to prepare the rice ahead of time and roll it into small balls to make it easier to handle; if you dip your hands in cold water after each one, the rice won't stick to you.
11.  Eat.

Would've been helpful if I had seen this before doing my grocery shopping for the week, because I am liking what I'm seeing. Can't believe it took me 20-some years to try bok choy...all that time, wasted.

[Baron Alexandreu Davinescu]

Would've been helpful if I had seen this before doing my grocery shopping for the week, because I am liking what I'm seeing. Can't believe it took me 20-some years to try bok choy...all that time, wasted.

If you try it, let me know if you like it!

[Breneir Tzaracomprada]

This might have to wait for volume two, but I finally harassed my wife into providing a recipe.

Crispy Tofu and Bok Choy

Ingredients
-Extra firm tofu
-A large head of bok choy
-Glutinous rice
-Korean gochujjang
-Toasted sesame seeds
-Sesame oil
-Soy sauce
-Sugar
-Cornstarch
-Rice wine vinegar


Directions
1.  Start the rice in your rice cooker.  1 cup per person.  If you don't have a rice cooker, use the directions on the bag of rice.
2.  Preheat oven to 400 F / 204 C / 477 K.
3.  Remove the tofu from the package and pat it gently but firmly dry with a clean towel.  You want to remove as much moisture as possible, since this improves the texture.
4.  Cube the tofu into half-inch cubes.  Pat them dry again if they seem very wet.  Put into a bowl and add a half-cup of soy sauce and a half-cup of sesame oil.  Let sit and marinate for five minutes, stirring around halfway through to make sure everything gets coated.
5.  Put the tofu on a baking sheet in a single layer, spread out evenly.  If you have a silpat, use it to save yourself cleanup.  Sprinkle with a fine dusting of cornstarch.  Don't worry if you can't see any visible cornstarch after it sticks and absorbs moisture.
6.  Chuck the tofu in the oven once it's hot.  Let it bake for 20 to 30 minutes, flipping once halfway through.  Longer will make the tofu chewy, which some people like.
7.  Drink a beer.
8.  After you turn the tofu, wash the bok choy, chop it coarsely, and throw it in a skillet on a high heat.  If you have cast iron, use it.  Stir it frequently, but not continually, so that the bok choy gets some good browned bits.  It will take about five minutes or six minutes.  Keep going if you don't like it crunchy at all.
9.  Make the sauce by adding two or three tablespoons of gochujjang, a tablespoon of sugar, a splash of rice wine-vinegar, a handful of toasted sesame seeds, and a splash of sesame oil into a small bowl.  Mix it all together and add warm water until it's at a consistency you like (for me, not much).  You can make this ahead of time if you don't want to feel rushed.  This sauce has a slight spice to it, but it's mostly sweet.
10.  The rice, tofu, and bok choy should be ready pretty much at the same time.  Put the sauce in a small bowl or personal ramekins, and serve everything else in separate small piles on the plate.  The sharply contrasting colors will be pleasant to see, and the whole dish is fun to eat for everyone.  If you or your guests aren't that good with chopsticks, it is recommended to prepare the rice ahead of time and roll it into small balls to make it easier to handle; if you dip your hands in cold water after each one, the rice won't stick to you.
11.  Eat.

This deliciousness is definitely going in Volume One. Also, Step 11 is my favorite.

[Breneir Tzaracomprada]

After some work today I expect the book to be finished soon. I am hopeful to get it out sometime within the next 7-10 days instead of April. I hope you all will like it.