Mitsu here, bringing you a taste of Kryta!
Some foods are inherently cultural, a thing I discovered as I ventured further and further from my home in Metrica Province. One such dish is a human favourite, Krytan Meatball Dinner, a dish with regional history that goes back to before The Searing.
Its a Krytan dish, and humans tell me that's important, its important that its not just human, but Krytan. Humans are silly at times, they really want people to know that they are Elonian, or Canthan, Ascalonian, or in the case of this food, Krytan. Don't ask me why this distinction is important, only some bookah would really care, and just because Scarlet left her mark in Asuran history doesn't mean I don't welcome the Sylvari in my krewe. Politics are human, iteration, invention, and innovation are Asuran.
Food is about hospitality, and while there is a right and a wrong way, and well, caring about the history of a dish doesn't change the end result enough to be meaningful.
What does change the dish is the technique and where your ingredients come from. Krytan grain fed cattle Slab of Red Meat taste different from Shiverpeaks dolyak Slab.
That said, if you want to be true to form, use Krytan ingredients where you can. They aren't hard to get ahold of, and they can be good for some dishes. This dish also benefits from using human (not necessarily Krytan) meat processing techniques. More on that when we get to the meat of the dish.
This dish uses garlic bread for both the meatballs, its a standard in ground Slab of Red Meat, and as an excellent side for the Krytan Meatball Dinner
Garlic Bread
- Slice of Buttered Toast Bread
- Head of Garlic (I used powdered garlic, fresh garlic works too)
- Parsley (I prefer using dried)
Butter your bread, sprinkle garlic, parsley, and/or other herbs of your choice, as long as they work with the dish.
Stick in oven set on medium high till toasted. When done, it should look as below, not darker.
- Head of Garlic (I used powdered garlic, fresh garlic works too)
- Parsley (I prefer using dried)
Butter your bread, sprinkle garlic, parsley, and/or other herbs of your choice, as long as they work with the dish.
Stick in oven set on medium high till toasted. When done, it should look as below, not darker.
Dry out the ones you'll use for meatballs.
Meatballs
- Slab of Red Meat, ground, scale to recipe size
- 4 slices of Garlic Bread per above
- 1 Egg per above
- 1 Cheese Wedge per above (I used Smoked Oka for flavour, and yes, I used the entire wedge, flavour is matters more than anything else in a dish)
- 4 slices of Garlic Bread per above
- 1 Egg per above
- 1 Cheese Wedge per above (I used Smoked Oka for flavour, and yes, I used the entire wedge, flavour is matters more than anything else in a dish)
Process the Garlic Bread in an A551-ST golem, or mill if you don't have access to magitech. Use A551-ST golem to shred cheese, and I don't know how humans would do this, so hit up your local Black Lion Trading Company if all else fails!
Throw ground Slab of Red Meat into a bowl. Add egg, crumbed Garlic Bread, and shredded Cheese Wedge. Homogenize as much as you possibly can using your hands, using an A551-ST golem here will result in a very soft and creamy texture, and well, you want your balls meaty...
Remember that this is a human dish, and I don't know what it is about humans, but that means making your Meatballs like a Charr's, comically oversized.
Once not quite homogenized, trust me, you don't want it homogenized, I made that mistake, I love my A551-ST golem, the Mk IIs not so much, make them into balls in your hands.
Cook in pan in medium heat, covered, until cooked through.
Dill Cream Sauce
- Dill Sprig
- Bowl of Herbed Poultry Stock
- Bowl of Roux, see recipe here
- Bowl of Sour Cream (replace with buttermilk if using a dry stock)
Quantities of all ingredients are scaled for thickness and flavour, I used a half litre of buttermilk, and it thickened as it cooled.
While Bowl of Roux is hot, mix in the stock, Bowl of Sour Cream. Let it simmer until it reaches desired thickness, or add water if you need to thin it.
- Bowl of Herbed Poultry Stock
- Bowl of Roux, see recipe here
- Bowl of Sour Cream (replace with buttermilk if using a dry stock)
Quantities of all ingredients are scaled for thickness and flavour, I used a half litre of buttermilk, and it thickened as it cooled.
While Bowl of Roux is hot, mix in the stock, Bowl of Sour Cream. Let it simmer until it reaches desired thickness, or add water if you need to thin it.
Krytan Meatball Dinner
- Meatballs (I like to make it very obvious meatballs are in the dish, skritt might not notice if you don't, so keep it shiny!)
- Pasta Noodles (trust me, save yourself a headache and BLTC this)
- Bowl of Dilled Cream Sauce
Once your pasta is cooked, drain, plate, top with balls and sauce, pretty simple, hard to get wrong.
Drown it in sauce! Give it something for your Garlic Bread to soak up, and enjoy!
And now not a word from our sponsers! The White Mantle wanted to fund this, and not happening. After Caduceus, I never want to see another White Mantle again.
- Meatballs (I like to make it very obvious meatballs are in the dish, skritt might not notice if you don't, so keep it shiny!)
- Pasta Noodles (trust me, save yourself a headache and BLTC this)
- Bowl of Dilled Cream Sauce
Once your pasta is cooked, drain, plate, top with balls and sauce, pretty simple, hard to get wrong.
Drown it in sauce! Give it something for your Garlic Bread to soak up, and enjoy!
And now not a word from our sponsers! The White Mantle wanted to fund this, and not happening. After Caduceus, I never want to see another White Mantle again.
You can get the ingredients for this almost anywhere in Tyria, so if you don't want grain fed Krytan cattle, feel free to slay a Shiverpeaks dolyak.
See ya next week!
As always, any questions or suggestions, let me know down in the comments!
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