Stardew Valley Cookbook Achievement Pictures

[Umbra of Emberspike]

Roots Platter

Time for another dive in the Stardew culinary rabbit hole.

This is a hearty little dish that consists proudly of various root plants and a kale pesto. Ranging from baby carrots, celery root, rutabaga, and "daikon" radishes, with some parsley, fresh-squeezed lemon juice, and parmesean cheese.

In place of the daikon radishes were supposed to be something called "Tokyo Turnips" or "Hakurei", known as "salad turnips" for their mild and sweet taste. But it has been impossible to find any local turnips of that variety. The daikon was the best substitute I could come up with. The pesto consists of kale, extra virgin olive oil, parmesean, and walnuts. Surprisingly, the walnuts were more costly than any of the root veggies used here.

The taste was unusual, but welcome. Next time, I'll see if I can get a special long-distance order of hakurei and see how their taste compares to daikon. The pesto was the most popular part of the dish. We have some left over for some later use now and we essentially learned of a budget-friendly way to make a nice topping and salad.

 

[Umbra of Emberspike]

Cookies.

They seem like traditional chocolate chip cookies, but it turns out, Evelyn's secret to these is to add oats to the mix to make them tastier and heartier than traditional chocolate chip cookies. So I guess you could call them a hybrid chocolate chip-oatmeal cookie.

Alongside these, my family and I had hot cocoa and milk while we watched the Groundhog Day movie. Every year on that night, we watch it.

 

[Slimeglasses]

cool!

 

[nicodeux]

Thank you for sharing these with us. These dishes look tasty.

 

[Umbra of Emberspike]

Eggplant Parmesean

I think we might make this a new regular. It was easy enough to make and tastes great.

We also added Italian Sausage as a side dish because this one has next to no protein in it. Granted, Stardew Valley's main sources of protein are milk, eggs, and fish, but my mom hates all seafood and I had to explain in extensive detail that Stardew doesn't do beef, poultry, mutton, pork or things like that.

The fun part was frying the eggplant slices in panko, parmesean, egg, and flour. They are like cheesy potato chips in this state and it was an actual challenge for me to not scarf them all down as they were before even putting them with the other stuff.

This recipe also includes "Gus's famous marinara". And that is not an exaggeration. The fresh basil in the marinara sets it apart wonderfully from other marinara.

And it's layered like lasagna: Eggplant, marinara, ricotta, mozzarella, grated parmesean, etc.

 

[Umbra of Emberspike]

"Earthy and aromatic." True that.

Fried Mushrooms with Malt Vinegar Ranch dressing.

This was a quick and easy one to make, but a little hazardous. See, this recipe calls for a deep fry and that means a big pot of oil to let the batter and flour-soaked cremini and wild mushrooms float in until ready.

And for those familiar with the phrase "beer-battered", now I have a better understanding of what that means. The batter includes buttermilk, flour, and Lager, a brand of beer. It seems to make the breading sweeter and heartier.

The dressing includes mayo, sour cream, buttermilk, dill, chives, parsley, and garlic. All together, we've got something that reminds me of onion rings, French fries, and mozzarella sticks with a nice sauce for dipping. it gives me old-school, mid-late 20th century vibes that give me perspective on why George loves this dish.

 

[nicodeux]

Thanks again for sharing, along with all the cooking explanations!

 

[Slimeglasses]

Thanks again for sharing, along with all the cooking explanations!

I second this!

 

[Umbra of Emberspike]

This recipe features leek, endive, wild greens (in this case arugula and dandelion green), grapefruit, carrots, parsley, and a vinegarette of grapefruit, minced garlic, leek, mustard, and honey. It was a pretty quick recipe too.

While I normally like basic salads nearly swimming in Marzetti blue cheese dressing, this one turned out really good too and while I used to dislike grapefruit long ago, I think I like them now.

It's got a really earthy and... well, wild taste to it. Thanks to Emily for sharing the recipe with us. Fellow artist Leah has great taste.

 

[Umbra of Emberspike]

Farmer's Lunch.

A Gruyere cheese omelette with roasted parsnips and baby arugula.

This required a technique that I doubt will ever be seen in any restaurants that sell omelettes but had to have been around in the early days of the omelette: separating the yolk from the whites of the eggs (3 in this case), beating them both separately with the yolks having a little milk added to them, making a large mound out of the whites, and then folding them together until just combined.

Then we let them rest in a skillet until they set on the bottom, and covered the top to set the top and melt the cheese.

My mom had the idea to save time by combining 2 servings of omelette into 1 dish, so that's why the one on the left is so much bigger than the other. It was a lot harder to fold it as a result, but worth it.

It was so filling but so good. I have a new liking for parsnips now.

 

[NextXander]

Omg the Farmer's Lunch looks so good

 

[Umbra of Emberspike]

Cheese Cauliflower

'It smells great!"

Easily one of my personal favorites as I'm a total cheese junkie.

This one called for about 4.5-5 lbs of cauliflower and a few ounces of several different cheeses: Gruyere, Havarti, which were made into a sauce mixed with some softened and pureed cauliflower, and Parmesean, the latter of which is mixed with the panko crumbs sprinkled on top.

And the aroma of the cheese sauce itself... Man, it was hard not to dive into it early.

The cauliflower itself had to be roasted for a bit to make it nice and soft.

This was so good that it will be one of my first options if I ever revisit old recipes in the future.