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.

Ivalice Stewed Chicken with Olives

Ivalice“Food would be a start—the good stuff, mind you.”

—Balthier, FFXII

  • 2 tablespoons olive oil
  • ½ yellow onion, peeled, quartered lengthwise and sliced thickly crosswise (about 1½ cups)
  • 4 garlic cloves, peeled and halved
  • One 2-ounce can anchovies, drained and chopped
  • 1½ lbs. skinless boneless chicken thighs, uncooked
  • 1 teaspoon smoked paprika
  • 1 teaspoon ras el hanout
  • 1 tablespoon flour
  • Sea salt and freshly-ground black pepper
  • 1 cup red wine
  • 2 cups beef broth, divided
  • 8 ounces fresh tomatoes, chopped
  • 1 cup (180 grams) whole-wheat couscous
  • 1 12-ounce jar pitted Kalamata olives, drained
  • 1 tablespoon chopped flat-leaf parsley

Heat olive oil over medium-high heat in a Dutch oven or large, deep oven-safe skillet with lid.  Add onion and garlic and sauté for 10 minutes, stirring frequently and reducing heat as needed to prevent burning. Add anchovies and spices and cook until fragrant, about 2 minutes.

Push anchovies and vegetables to the side and add chicken. Sprinkle with flour and season with salt and pepper. Brown on all sides, about 15 minutes.

Slowly pour in the wine, scraping the bottom of the pan. When the wine is at a simmer, slowly pour in ½ cup broth. Add tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and cover. Simmer for about 30 minutes, until chicken is very tender.

Uncover and stir in olives. Cook for 15 or so minutes until sauce is slightly thickened.

Meanwhile, place couscous in a large Tupperware container. Heat 1½ cups broth to boiling and pour over the couscous, stirring once to make sure that the liquid is evenly distributed. Cover tightly and set aside for at least 10 minutes.

Fluff couscous with a fork and divide into 4 bowls, about 4 ounces of couscous per person. Divide stew into each bowl, sprinkle with parsley, and serve.

Rikku’s Mix

Rikku's Mix Overdrive“A little bit of this, a little bit of that…”

—Rikku, FFX-2

Do you have half-empty bags of egg noodles, brown rice, and elbow macaroni in your cupboard that never seem to get used up? Frozen hashbrowns that are heading towards freezer burn? Random cans of salmon, sardines, or tuna that just get pushed to the back? Use this recipe as a blueprint for fusing your stockable items to create something more delicious. You can include any cheeses you like, but if you’re having trouble deciding, a high-quality white cheddar is especially good. Grate it yourself instead of buying the pre-shredded kind, which is coated with additives to prevent clumping.

  • 12 ounces of dried pasta or rice, or 20 ounces frozen cooked potatoes, thawed
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large yellow onion or two small onions, peeled, quartered lengthwise and sliced thickly crosswise
  • 2 leeks, trimmed, halved, thickly sliced, and rinsed well
  • Sea salt and freshly-ground black pepper, to taste
  • ¼ cup white wine
  • ¼ cup flour
  • 2½ cups (20 ounces) chicken broth
  • 1¼ cup (10 ounces) half-and-half
  • 6 ounces cheese, grated
  • 1 tablespoon hot sauce (such as Crystal)
  • 2 6-ounce cans of fish (such as salmon, tuna, or sardines), drained
  • 8 oz. frozen peas or other vegetables (about 1½ cups), thawed
  • 2 ounces panko, crushed potato  chips, or parsnip chips
  • 1 ounce Parmesan cheese, grated (about ¼ cup)
  • A dash of smoked paprika
  • 1 lemon, washed well
  • Fresh dill
  • Fresh chives

Prepare the pasta  or rice according to package directions but slightly undercooking it by a few minutes.

In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium-high heat. Add onion and leeks and cook, stirring occasionally and seasoning with salt and pepper, until soft and golden, about 15 minutes.

Preheat oven to 425 degrees. Slowly pour in wine and continue cooking, scraping the bottom of the pan, until pan is almost dry, about 2 minutes.

Add flour and stir until onion and leeks are coated. Stir in broth and bring to a simmer. Reduce heat to medium and stir in half-and-half. Continue to cook, stirring frequently, until mixture is bubbling. Stir in cheese and hot sauce, then add fish and peas. Break the fish up with a spatula, add pasta, and stir until combined.

Turn off heat and sprinkle evenly with panko or chips, Parmesan cheese, and paprika. Bake uncovered until bubbly around the edges, about 15–20 minutes. Remove from oven and let rest for 10 minutes, then zest one-quarter of the lemon over the top. Use scissors to trim fresh dill and chives over the top. Ladle into bowls and serve immediately. Makes 8 servings.

Steakhouse-Style Mandragora

Mandragoras in FFVII“Thought to be a variant of mandragora, for the vines that reach up from its collar, covering its face like a mask. Notes the famed naturalist, Merlose: ‘It weareth its skin in layers, much like to the root of similar name, perhaps for the proffering of protection ‘gainst the cold.'”

—bestiary entry, FFXII

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 10 ounces sliced crimini mushrooms
  • 2 leeks, trimmed, halved, thickly sliced, and rinsed well
  • 6 large garlic cloves, peeled and halved
  • A few sprigs of thyme
  • A pinch of kosher salt
  • 1 tablespoon capers
  • 1 tablespoon red wine
  • Freshly-ground black pepper, to taste
  • Fresh baguette

Heat butter and oil in a large skillet. Add mushrooms, leeks, garlic, thyme, and salt, and saute over medium heat for about 30 minutes, until leeks are very tender. Add capers and red wine and season with black pepper. Cook for about 5 minutes more, until liquid has evaporated. Stir well and serve with warm bread. This recipe pairs beautifully with Basch’s Campfire Steak or Bahamut’s Baseball Steak, but it’s so good you can eat it all by itself.

Echo Herb Stuffing

Locke Cole in Thamasa“An herbal medicine used with minimal preparation. The leaves are ground up and swallowed to cure throat ailments.”

—description in Bravely Default

A natural companion to Echo Herb Chicken, this dish is also an excellent accompaniment to Roast Cockatrice. Use any leftovers to make Cockatrice Pie.

  • 1 pound sourdough bread
  • 1 pound hot Italian pork sausage
  • 2 tablespoons olive oil
  • 1 large yellow onion or two small onions, peeled and diced (about 1½ cups)
  • 4 medium carrots, chopped (about 1½ cups)
  • 4 celery stalks, diced (about 1 cup)
  • ¼ teaspoon sea salt
  • ½ cup chopped Italian parsley
  • 3 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • Freshly ground black pepper, to taste
  • 1½ cups chicken broth
  • ½ cup dry white wine, such as Sauvignon Blanc
  • 2 eggs, lightly beaten

The day before you want to serve the stuffing, cut the bread into ½-inch cubes. Spread the cubes out on a baking sheet and leave them uncovered on the counter or in the oven to dry overnight.

Remove the casings from the sausage and chop into ½-inch pieces. Heat olive oil in a large, deep skillet or Dutch oven and add sausage, onion, carrots, celery, and sea salt. Cook, stirring occasionally, until sausage is browned and onions are golden, about 10 minutes. Remove from heat and set aside.

Transfer the bread cubes to a large bowl and add the sausage mixture from the skillet. Toss with parsley, sage, thyme, rosemary, and pepper. Add broth and toss until liquid is absorbed. Stir in the eggs.

Heat the oven to 375 degrees. Coat a 9×13″ ceramic baking dish with cooking spray. Spread the stuffing in the dish, cover tightly with foil, and bake until heated through, about 30 minutes. Remove the foil and continue to bake until the top is lightly browned and crisp, another 20 to 30 minutes. Serve hot.

Roast Cockatrice

XII cockatrice“Lo, the mighty cockatrice, proud-feathered sphere, known as much for its ill humor as its dire rotundity. The great naturalist Merlose once remarked: ‘…live they in the sands and other arid climes, whereabouts they moveth in a rolling fashion most peculiar.'”

—bestiary entry, FFXII

  • 3 tablespoons coarse kosher salt
  • 1 tablespoon dried sage, crushed
  • 1 12- to 16-pound cockatrice (you can substitute a turkey if necessary)
  • 2 large lemons
  • 8 fresh rosemary sprigs
  • ¾ oz. fresh thyme sprigs
  • 4 tablespoons olive oil
  • 4 tablespoons butter, melted
  • About ½ bottle of white wine, such as Sauvignon Blanc (1½ cups)
  • ¾ oz. fresh sage, stems removed, chopped finely
  • Sea salt and freshly-ground black pepper, to taste
  • 1 cup apple cider
  • 2 cups chicken broth

Rub salt and dried sage together in a small bowl. Rinse the cockatrice inside and out with cold water, removing neck and giblets, if any. Drain, cavity down, before placing breast-side up on a rack in a large roasting pan. Pat dry with paper towels and sprinkle all over with about half the sage salt. Flip to breast-side down and sprinkle with the remaining sage salt. Refrigerate overnight, uncovered.

Set oven rack at lowest position and preheat oven to 450 degrees. Drain off and discard any liquid from the roasting pan. Slice the lemons in half. Stuff the lemon halves, rosemary sprigs, and thyme sprigs inside the cavity.

Put the pan in the oven and begin roasting, uncovered. Meanwhile, mix together the olive oil, butter, wine, and sage. After the cockatrice has roasted for about 30 minutes, remove from oven and baste all over with olive oil mixture. Sprinkle with sea salt and black pepper and return to oven, making sure to turn the pan so the cockatrice cooks and browns evenly.

After another 30 minutes, remove from oven, turn breast-side up, and baste all over with olive oil mixture. Sprinkle with sea salt and black pepper and return to oven, again turning the pan.

Check on the cockatrice after another 30 minutes have passed, baste with the remaining olive oil mixture, and turn the pan. The breast should be beginning to brown; if not, continue roasting for another 15 minutes or so.

Reduce heat to 325 degrees and continue roasting. Every 30 minutes, baste with juices and and turn the pan. After the cockatrice has been cooking for a total of three hours, check the temperature with an instant-read thermometer inserted into the thickest part of the breast. The bird is ready when the thermometer reads 160 to 165 degrees.

Transfer to a platter or carving board and let rest 30 minutes to 1 hour. Pour the pan juices into a clear measuring cup and refrigerate.

Meanwhile, place the roasting pan on the stove over medium-high heat. Add apple cider. Scrape the pan until the cider boils and all the crisp bits are unstuck from the pan. Add chicken broth, stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes.

Spoon off as much of the fat as possible from the measuring cup of juices. Add the juices to the pan and continue cooking, about 10 minutes more. Strain into a warm gravy boat and serve with the roast cockatrice and Echo Herb Stuffing, if desired. Save the carcass for Cockatrice Soup, and use any leftover meat to make Cockatrice Pie.

Mideel-Style Coq Au Vin

Mideel“You’ll have to be patient and wait this out. These things take time. Just like fine wine, time is of the essence.”

—the doctor in Mideel, FFVII

This recipe calls for half a can of light coconut milk. Use the other half of the can to make Mideel-Style Gysahl Greens. (But make sure to transfer the leftover coconut milk to a different container and refrigerate it if you aren’t going to use it right away; it’s not a good idea to refrigerate leftovers in the can.)

If you don’t usually buy rosé wine, I recommend Green Fin’s grenache rosé blend. You can find it for under $10 at Trader Joe’s.

  • 6 oz. raw bacon (about 4 slices), cut into ½” strips
  • 8 oz. carrots, scrubbed and sliced diagonally into 1”-thick pieces (about 2 cups)
  • 15 garlic cloves (about 1½ bulbs), peeled and halved, divided into two piles of 10 cloves and 5 cloves
  • 1 large yellow onion, quartered lengthwise and sliced crosswise (about 2½ cups)
  • 1½ lbs. boneless, skinless chicken breast, cut into 1-inch pieces
  • Sea salt and freshly-ground black pepper
  • 1 cup rosé wine
  • 2 bay leaves
  • Fresh thyme sprigs
  • 1½ cups brown jasmine rice, uncooked (about 10½ oz.)
  • Half a can of light coconut milk (about 1 cup)
  • ¾ oz. flat-leaf Italian parsley, chopped

Heat a Dutch oven or large deep-bottomed skillet 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 15 minutes, stirring occasionally, until onions are golden-brown and tender.

Add chicken pieces and season with salt and pepper.  Brown on all sides, about 10 minutes.  Slowly pour in wine, scraping up the crispy bits and increasing heat as needed, and bring to a boil.  Add bay leaves and a few sprigs of fresh thyme.  Reduce heat to medium-low, cover, and simmer, about 30 minutes.

Meanwhile, bring 3 cups of water to a boil in a large pot. Stir in rice and return to a boil. Reduce heat to medium-low, cover, and simmer for 35–40 minutes until water is absorbed. Remove lid and let sit for 5 minutes before dividing into 6 bowls.

Uncover coq au vin and cook for 15 or so minutes until sauce is slightly thickened.  Discard thyme and bay leaves and pour in coconut milk. Continue to simmer, uncovered, about 15 more minutes.

Remove from heat. Using a garlic press, add the remaining 5 cloves of garlic to the pot along with the parsley and stir well. Divide the chicken, vegetables, and wine sauce between the 6 bowls.

Makes 6 servings. Per serving (includes rice): 491 calories, 11.8 g. fat, 4.3 g. saturated fat, 0.8 g. poly. fat, 1 g. mono. fat, 80.3 mg. cholesterol, 656.4 mg. sodium, 898.6 mg. potassium, 59.5 g. carbohydrates, 9.9 g. fiber, 38.4 g. protein, vitamin A 160%, vitamin C 142%, calcium 27%, iron 19%