Stardew Valley Cookbook Achievement Pictures

[Luna_Tuna]

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Stardew Cooking with Umbra is back with the "Complete Breakfast". I present platters of 2 eggs, 1 hash brown patty, and 3 pancakes per serving, plus some coffee to round it off.

This took longer than expected and we learned a lot more than expected. The hash browns required russet potatoes, grated and squeezed of liquid, while preserving the potato starch. Then a little onion powder, garlic, cornstarch, and pepper.

Got 4 patties out of it, and to pay homage to my family's southern roots, we used bacon grease for frying them. That alone makes it top any restaurant hash browns you'll ever find, I promise.

The pancakes were interesting, we had to use yogurt, flour, sugar, water, honey, and baking soda/powder for the batter. Slight problem: my mom got 0% fat yogurt instead of full fat, so we compensated with half and half creamer. The pancakes turned out thick and filling, and absolutely delicious with a butter glaze after cooking, and a honey drizzle and some lemon curd, with the alternate options of apricot preserves, or maple syrup.

The eggs were the easiest: sunny side up in a bed of extra virgin olive oil and butter. Made them taste richer than average eggs.

Took 2 hours to make, but totally worth it.

Side note: the original recipe called for a handmade compote with rhubarbs and salmonberries, but the former are currently not in season, and the latter is one of many ingredients that are nowhere to be found in any local stores near me.

That looks so yummy!

 

[Umbra of Emberspike]

Stir Fry alongside a take-out order of steamed rice.

My mom used to work in a Chinese restaurant, so this brought back memories for her. We made a double batch due to how many people we were hosting. In this, there was lots of prep work, 15 ingredients (yes: 15) for the dish itself, but barely 10 minutes of cooking for each batch. Several of the ingredients include Tuscan kale, shiitake mushrooms, fresh ginger root which gave it most of the flavor, snow peas, carrots, onions, garlic, and a liquid frying mixture that prominently featured rice wine vinegar. That mixture went in after all the solid ingredients. All of it is topped with toasted sesame seeds.

We didn't have a wok and they're not readily available on local store shelves, so we had to use a large cast iron pan and a spatula. The most important part was to keep it all constantly moving, so we're glad the cooking went by so fast.