Freshwater Trout – Vlad Taltos series

Freshwater Trout from Valabar's | Food Through the Pages

“’Freshwater trout,’ announced Mihi, ‘from the Adrilankha River, stuffed with carrot slivers, fresh rosemary, salt, crushed black pepper, a sprinkling of powdered Eastern red pepper, minced garlic, and sliced lemon wedges. Accompanied by fresh goslingroot, quick-steamed in lemon butter.’ Then, wielding the serving spoons … Continue reading

Watercress Sandwiches with Pea & Cabbage Soup – Redwall Series

“Tiria and Lycian took the birds to the buffet table, allowing them to choose what they liked. Brantalis opted for soft cheese and watercress sandwiches, which he immersed in a bowl of pea and cabbage soup and gobbled down with … Continue reading

Poultry ala Sunbird – Fragile Things

Cider Can with Herbs | Food Through the Pages

Thoughts: This plate is full of exotic, old world flavors. The chicken is soft and tender, and the meat falls from the bone, gently infused with the ingredients in the cider can. Flavors from the herbs are just barely present, … Continue reading

Historical Hot Chocolate, 1631

Thoughts: This is the most decadent hot cocoa I have ever encountered. Made thick and creamy by the emulsified ground nuts, it pours beautifully. There is a hint of robust smoky spiciness lent by the chipotle that compliments the chocolate, giving … Continue reading