Prime Garula Rib

Prime Garula Rib“Say, Ignis. How come you like cookin’ so much?”

“I find the true joy of cooking on the faces of those for whom I cook.”

—Noctis and Ignis, FFXV

For the roast:

  • 3 to 3½ pounds boneless beef cross-rib roast
  • ¼ cup espresso-ground dark-roast coffee beans
  • 8 cloves of garlic, peeled and minced or pressed
  • 2 tablespoons bourbon
  • 2 tablespoons brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon vanilla extract

For the sauce:

  • 16 ounces crème fraiche (2 cups)
  • 1 cup grated peeled fresh horseradish
  • 1 tablespoon white wine vinegar
  • 1 tablespoon minced chives
  • 1 tablespoon minced scallion
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper

The morning of the dinner, prepare the beef. Combine coffee, garlic, bourbon, brown sugar, salt, pepper, and vanilla extract in a bowl. Pat the beef dry and place fat side up on a rack set in a large roasting pan. Rub all over with the coffee mixture and refrigerate, uncovered.

Combine all the sauce ingredients in a bowl and refrigerate, covered.

Preheat oven to 450 degrees. Roast the meat for 30 minutes. Reduce heat to 350 degrees and continue roasting until center of roast registers 130 degrees on an instant-read thermometer, about 1 hour more.

Carve thinly and serve immediately with a substantial red wine such as Cabernet Sauvignon or Barolo and a simple salad tossed with olive oil and vinegar.

Tenebraean Garulet Winter Stew

Tenebrae Castle“Can you cut vegetables?”

“Can you be a little more specific?”

“Finely will do just fine.”

—Ignis and Noctis, FFXV

This recipe is slightly adapted from the version posted in Chapter 69 of Classified to be more accessible to non-European cooks. (Lardons, for example, are very difficult to find in North America.) Thanks to Sekiei for the original recipe.

  • 2½ pounds braising mountain garulet or lean beef stew meat, cut into 1-inch cubes
  • 1 large or 2 small yellow onions, halved, peeled, and sliced thinly
  • Fresh herbs (sage, rosemary, thyme, bay leaves, flat parsley)
  • 1 bottle of full-bodied red wine, such as Syrah
  • Sea salt
  • Freshly-ground black pepper
  • 4 tablespoons butter, divided
  • 1 tablespoon flour
  • 2 big heads of garlic, peeled and crushed
  • 3 long and thin Caem carrots, peeled and sliced thickly
  • 2 cups rich garulet broth or beef broth
  • 8 ounces lean lardons or cubed pancetta
  • 16 ounces small brown alstrooms, sliced thinly
  • 1 tablespoon sugar
  • 16 ounces frozen peeled pearl onions

Place the stew meat and onions in a large bowl. Reserve half the flat parsley for garnish. Tie the remaining herbs together with cooking twine to make one big or two small bouquets garnis. Add to the bowl and cover with wine. Add pepper and 1 teaspoon sea salt and mix well. Refrigerate overnight or at least 3 hours.

Remove the meat chunks from the marinade and transfer to a colander to drain. Set the marinade aside for later use.

Melt 2 tablespoons of butter in a Dutch oven or heavy soup pot over medium-high heat. Sear meat on all sides, about 3 to 4 minutes. While the meat is cooking, remove the onions from the marinade and transfer to the colander to drain. Set the remaining marinade aside for later use.

Add onions to the pot and sauté for a few minutes, until soft. Dust meat with flour and mix well. Add garlic and carrots and cook for a few minutes longer, until garlic is slightly softened. Pour in the remaining marinade and bouquets garnis. If the liquid does not cover the contents of the pot, add garulet broth.

Bring to a boil, reduce heat to medium-low, and cover. Simmer, stirring occasionally, for about 2½ hours.

About an hour before serving, melt half a tablespoon of butter in a large heavy pan. Cook lardons on medium-high heat until they start to brown. Add alstrooms, and sauté for about 10 minutes more, until alstrooms have released their liquid and are browning. Remove lardons and alstrooms from the pan and set aside.

Add half an inch of water (about 4 cups) to the pan and bring to a boil. Add sugar and remaining 1½ tablespoons butter and cook until melted. Add pearl onions and boil until all liquid has evaporated. Sprinkle with a pinch of sea salt and continue cooking, stirring frequently, until onions are golden. Remove from heat.

Remove the bouquets garnis from the soup pot and stir in lardons, alstrooms, and pearl onions. Serve with steamed potatoes or fresh pasta. Dish into bowls and garnish with parsley, sea salt, and freshly-ground black pepper.

Takka’s Garula Stew

ignis-pot-simmer

“Everything looks damn tasty.”

—Gladiolus Amicitia, FFXV

If you can’t find garula, try substituting beef chuck.

  • 2 tablespoons olive oil
  • 3 to 4 pounds garula, excess fat removed and cut into 1-inch cubes
  • 2 tablespoons flour
  • 1 tablespoon smoked paprika
  • 1 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 6 to 8 ounces raw bacon (half a package), cut into ½” strips
  • 1 large onion or two small onions, peeled, quartered lengthwise and sliced thickly crosswise (about 2 cups)
  • 2 cups red wine
  • 4 cups beef broth
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 pound carrots, peeled and sliced diagonally into 1-inch pieces
  • 2 canned chipotle chiles, chopped
  • Crumbled blue cheese
  • Chives

Preheat oven to 350 degrees. Heat olive oil in a large oven-safe soup pot or Dutch oven over medium-high heat. Add beef in a single layer. Sprinkle with flour and season with paprika, salt, and pepper. Brown on all sides, about 15 minutes.

Add the bacon and cook, stirring occasionally, until browned and beginning to crisp, about 10 minutes. Add onions and cook for an additional 10 minutes.

Slowly pour in the wine, scraping the bottom of the pan. When the wine is at a simmer, slowly pour in broth. Bring to a boil and add potatoes, carrots, and chipotles. Return to a boil, remove from heat, and cover. Bake for about 1½ hours, until meat and vegetables are tender.

Ladle into bowls and serve with blue cheese and chives. Makes about 7 servings.

Ruby’s Mini-Theater Chili

Ruby's Mognet letter to ZidaneCinna: “H-Hey, Ruby! I heard you started a mini-theater.”

Ruby: “That’s right, darlin’! My plays are a hit!”

Blank: “Cool! Let’s go watch!”

Marcus: “Yeah!”

Ruby: “Alright, cowboys! Zidane… You ain’t comin’, are ya? That’s awright, darlin’. Come on over whenever you want. Let’s go, boys!”

—FFIX

  • 2 tablespoons olive oil
  • 3 lbs. ground beef (chuck), 85% lean
  • 4 tablespoons hot chili powder
  • 2 tablespoons flour
  • 1 tablespoon kosher salt
  • 1 tablespoon packed brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 14-oz. can diced fire-roasted tomatoes with green chiles
  • 4 15-oz. cans of kidney beans, drained and rinsed
  • 4 cups chicken broth
  • 1 tablespoon white vinegar
  • Shredded sharp cheddar cheese
  • Finely diced white onion
  • Finely diced green jalapeno peppers
  • Oyster crackers or saltine crackers

Heat oil over medium-high heat in a large, deep skillet or Dutch oven. Add the ground beef, use a spatula to break into bite-sized pieces, and sprinkle with chili powder, flour, salt, sugar, cornstarch, cumin, and coriander. Cook, stirring occasionally, until well browned, 6–8 minutes.

Add tomatoes, beans, and broth. Bring to a boil, reduce heat to medium-low, and cover. Simmer, stirring occasionally, about 45 minutes.

Remove lid and continue to simmer until slightly thickened, about 15 minutes. Stir in vinegar and serve hot with cheese, onion, jalapeno peppers, and crackers for toppings.

Makes 12 heaping 1-cup servings. Per serving (does not include toppings): 414 calories, 19.6 g. fat, 7 g. saturated fat, 0.7 g. poly. fat, 9.1 g. mono. fat, 77.1 mg. cholesterol, 1224.7 mg. sodium (this will be less if you use homemade chicken stock instead of storebought), 340 mg. potassium, 27.4 g. carbohydrates, 7.3 g. fiber, 29.9 g. protein, vitamin A 2%, vitamin C 7%, calcium 8%, iron 24%

Festival of the Hunt Stew

Festival of the Hunt in Lindblum“I heard there are traditional Festival of the Hunt dishes. Do you know where they serve them?”

—FFIX

  • 1½ lbs. beef stew meat
  • ¼ cup flour
  • 6 oz. raw bacon, cut into ½” strips
  • 12 oz. smoked kielbasa, sliced into ¼”-thick rounds
  • 1 large yellow onion or two small onions, peeled and diced (about 1½ cups)
  • 10 oz. sliced crimini mushrooms
  • 1 teaspoon caraway seeds
  • ½ teaspoon ground allspice
  • 3 oz. dried pitted prunes, chopped
  • 8 oz. fresh Roma (plum) tomatoes, chopped
  • ½ teaspoon sea salt
  • 1 cup red wine
  • 2 cups beef broth
  • 2 bay leaves
  • ½ teaspoon peppercorns
  • 1 tablespoon honey
  • 2 lbs. drained raw sauerkraut (2 18-oz. jars)
  • 1 sourdough baguette or cooked egg noodles

Cut the stew meat into bite-sized pieces, about 1” square. Dredge the meat in flour. (The easiest way is to put the meat and flour in a plastic bag and shake until all pieces are fully coated.) Set aside.

Heat a large, deep skillet or Dutch oven over medium-high heat. Add the bacon, reduce heat to medium, and cook, stirring occasionally, until browned, about 10 minutes. Stir in kielbasa, onion, and mushrooms, and continue cooking until browned, about 20 more minutes. Add the stew meat in a single layer and sprinkle with caraway seeds and allspice. Brown on all sides, about 20 more minutes.

Stir in prunes, tomatoes, and salt, and cook until the tomatoes are beginning to break down, about 5 minutes. Increase heat to medium-high. Slowly pour in wine, scraping the browned bits from the bottom of the pan as you go. Pour in beef broth and bring to a boil. Reduce heat to medium-low, add bay leaves and peppercorns, and cover. Simmer for about 2 hours, until beef is very tender.

Remove from heat and stir in honey and sauerkraut. Set aside and grill or toast slices of sourdough bread, if using. Divide stew into bowls and serve with the grilled bread or over noodles.

Makes 7 heaping 1-cup servings. Per serving (not including bread or noodles): 398 calories, 14.4 g. fat, 4.6 g. saturated fat, 0.1 g. poly. fat, 103.3 mg. cholesterol, 1790 mg. sodium, 403.4 mg. potassium, 31.6 g. carbohydrates, 2.2 g. fiber, 37.1 g. protein, vitamin A 5%, vitamin C 60%, calcium 3%, iron 18%

Elixir Soup

Terra and elixir in Narshe“Show me the alchemist who doesn’t wish in his heart of hearts to know the secret behind making an elixir, and I’ll show you a fraud! Of course, he might already know it… but it’s taboo to reveal the ingredients.”

—Tyak, Master Chef, FFXII

Okay, so you already know to start a pot of White Mage Chicken Soup when you feel like you might be getting sick, right? Well, this is the soup to cook when you’re feeling stressed out, rundown, and in need of some serious super-strength mind and body healing power. It’s packed full of ingredients to reduce your stress levels and make you stronger.

  • 2 tablespoons olive oil
  • 2 tablespoons coconut oil
  • 1 large yellow onion or 2 small onions, peeled and diced (about 2 cups)
  • 4 medium carrots, chopped (about 1½ cups)
  • 3½ oz. shiitake mushrooms, stems removed and sliced very thinly
  • 2 pounds boneless, skinless chicken breast, cut into 1″ pieces
  • 1½ pounds beef stew meat, uncooked, cut into 1″ pieces
  • ½ tablespoon sea salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 cup dry green split peas (about 6 oz.)
  • 1 pound fresh plum tomatoes, chopped
  • 12 oz. sweet potato (1 large or 2 small), peeled and cut into 1″ cubes
  • 4 cups chicken broth
  • 4 cups beef broth
  • Fresh oregano sprigs
  • Fresh thyme sprigs
  • 2 bay leaves
  • 3 5-inch pieces of dried seaweed (optional)
  • 12 oz. broccoli florets
  • 6 oz. baby bok choy, chopped
  • 1 head of garlic (about 8–12 cloves), peeled and grated or pressed
  • 1 tablespoon grated ginger (about 3 square inches)
  • Juice of 1 lemon (about 2 tablespoons to ¼ cup)
  • Diced avocado and fresh basil leaves (optional)

Heat olive oil and coconut oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat just until the oil begins to shimmer. Add onions, reduce heat, and cook for about 10 minutes, covered. Stir frequently and reduce heat as needed if the onions are browning too quickly. Add carrots and mushrooms and cook, uncovered, for 5 minutes.

Add chicken and beef and sprinkle with sea salt, cayenne pepper, coriander, cumin, and turmeric. Brown on all sides, about 15 minutes. Stir in split peas and cook for about 1 minute. Add tomatoes and sweet potato and continue cooking for another minute. Pour in broth and bring to a boil. Add oregano, thyme, bay leaves, and seaweed. Reduce heat to medium-low and cover.

Simmer, stirring occasionally, until stew meat and split peas are soft and tender, about 2 hours.

Remove from heat and stir in broccoli, bok choy, garlic, ginger, and lemon juice. Cover and let rest for about 5 minutes, until the broccoli is bright green and crunchy-tender. Divide into bowls and top with avocado and basil, if desired.

Makes about 12 heaping 1-cup servings. Per serving (not including avocado): 319 calories, 9.2 g. fat, 3.9 g. saturated fat, 0.9 g. poly. fat, 2.5 g. mono. fat, 79.1 mg. cholesterol, 966.4 mg. sodium (this will be less if you use homemade chicken stock instead of storebought), 724.5 mg. potassium, 25.2 g. carbohydrates, 6.1 g. fiber, 34.2 g. protein, vitamin A 62%, vitamin C 58%, calcium 9%, iron 17%

Landisian Beef Stew with Bacon, Bratwurst, and Beer

Basch and Noah fon Ronsenburg“After Vayne’s ruse I had abandoned hope for honor… yet never did I forget my knightly vows. If I could protect but one person from war’s horror… then I would bear any shame. I would bear it proudly.

“I could not defend my home. What is shame to me?”

—Basch fon Ronsenburg, FFXII

  • 22 oz. bottle of strong Belgian-style ale, such as Stone’s Cali-Belgique IPA
  • 1½ lbs. beef stew meat
  • ¼ cup flour
  • 6 oz. raw bacon, cut into ¼” strips
  • 1 pound of carrots, scrubbed and sliced diagonally into 1” pieces (about 3 cups)
  • 15 garlic cloves (about 1½ bulbs), peeled and halved, divided into two piles of 10 cloves and 5 cloves
  • 2 large yellow onions, quartered lengthwise and sliced crosswise (about 4 cups)
  • 2 bratwurst sausages, uncooked, casing removed and cut into 1″ pieces (about 7 oz. total)
  • 10 oz. sliced crimini mushrooms
  • Sea salt and freshly-ground black pepper
  • 2 cups homemade chicken stock or beef broth
  • 1 tablespoon dark brown sugar
  • 2 bay leaves
  • Fresh thyme sprigs
  • 2 tablespoons apple cider vinegar
  • ¾ oz. flat-leaf Italian parsley, chopped
  • 1 crusty French baguette

Open the 22 oz. bottle of beer and measure out 1 cup. Set aside. Pour the remaining beer into a glass and enjoy it while making the soup.

Cut the stew meat into bite-sized pieces, about 1” square. Dredge the meat in flour. (The easiest way is to put the meat and flour in a plastic bag and shake until all pieces are fully coated.) Set aside.

Heat a heavy-bottomed soup pot or Dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crispy, about 10 minutes. Add carrots, 10 cloves of garlic, and onions. Reduce heat to medium and cook for about 30 minutes, stirring occasionally, until onions are golden-brown and tender.

Stir in sausage and mushrooms and cook until browned on all sides, about 20 minutes. Add the stew meat in a single layer and season with salt and pepper to taste. Brown on all sides, about 20 more minutes.

Slowly pour in 1 cup of beer and 2 cups of broth, scraping the browned bits from the bottom of the pan as you go, and bring to a boil. Stir well and add sugar, bay leaves, and a few sprigs of fresh thyme.

Reduce heat to medium-low, cover, and cook for about 1½ hours, stirring occasionally to prevent sticking, until the meat is soft and tender. Remove from heat. Discard thyme and bay leaves. Using a garlic press, add the remaining 5 cloves of garlic to the pot. Stir in vinegar and parsley, and serve with crusty bread.

Makes about 5 heaping 1-cup servings. Per serving (does not include baguette): 513 calories, 22.9 g. fat, 9.2 g. saturated fat, 0.1 g. poly. fat, 118.5 mg. cholesterol, 604.1 mg. sodium, 645 mg. potassium, 31.4 g. carbohydrates, 4.2 g. fiber, 42.6 g. protein, vitamin A 62%, vitamin C 19%, calcium 7%, iron 19%