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exhausted-archivist · 7 months

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Tastes of Thedas Lore Blurbs

Here are all the recipe lore blurbs for Dragon Age: Official Cookbook: Tastes of Thedas. Putting them below the cut due to length, there are 72 recipe blurbs in total.

Starters and Refreshments

Eggs à la Val Foret

Ah, yes. Tons of cream! Exactly what I've come to expect from Orlesian cuisine. Do I have any tips for creating the perfect poached egg? Well, ever since I heard that Solas's bald head was once likened to an egg, I simply try to make my eggs just as round and shiny! So far, it's worked wonderfully and never ceases to put a smile on my face.

Nevarran Blood Orange Salad

Although I knew that Divine Victoria left behind a life of wealth and privilege to join the Seekers of Truth, it wasn't until I was in Nevarra, seeing exactly what she'd given up, that I truly gained an appreciation for the path she'd chosen. The best way to describe my first glimpse of the gardens of Nevarra is that it was like seeing a painting come to life. For a long moment, I could only stand there, so dazzled by the richness and vibrancy of it all that I was half-convinced I was actually still napping in the carriage. Surely, there was no way such beauty could be found outside of a dream. And yet the beauty before me was very much real.

So, too, was the picturesque tableau that arrived later that day on a plate: perfectly cut slices of blood orange artfully arranged on a lush pillow of bitter greens. Was this a meal or a still life, I wondered. In truth, the answer was both. For Nevarrans, food is as much a feast for the eyes as for the mouth. But even if your arrangement isn't quite worthy of being displayed in a museum, this salad will sing a symphony on your tastebuds.

Fried Young Giant Spiders

Just as people on the surface raise cows and goats, the dwarves underground raise spiders. Yes, to eat. The legs are fried and served with a sauce, which, true to dwarven fashion, is made with some type of alcohol. The precise kind depends on the establishment where you're eating your spider legs. Unfortunately, I couldn't get an exact recipe from any of the chefs I spoke to. These sauces are apparently closely guarded secrets and have spurred many a nefarious plot to acquire them - the competition to be crowned Orzammar's Best Sauce is fierce. But I've been assured that lichen ale is generally not used.

I've therefore come up with my own recipe, based on the many varieties I sampled while in Orzammar. Given that sourcing the requisite spider legs above ground is not nearly so easy, and the demand for such exports is minimal, I've substituted them with crab legs. It's not a perfect match, but it's close enough to satisfy me.

Stuffed Deep Mushrooms

Though the mushrooms growing underground in caves and in many parts of the Deep Roads are all called "deep mushrooms," there is no singular variety. In fact, there are several! Some mushrooms are squat, with broad, flat caps, while others are long and spindly, reaching toward the sky like an old man's gnarled fingers. They also have a multitude of applications, used in the creation of everything from restorative potions to deadly poisons. But in Orzammar, mushrooms are farmed for eating!

I was able to sample some of these dwarven delicacies, prized for their unique flavor and intoxicating scent. After only a few bites, I was struck with inspiration. How delicious would one of these mushrooms be when stuffed with cheese and spinach? The answer is: very. Rest assured that I selected this particular variety of deep mushroom not only for its shape, which is ideal for holding the maximum amount of cheese (and spinach), but also for the fact that it does not carry the darkspawn taint. While certain dwarves will insist that a deep mushroom's proximity to lyrium and darkspawn can only improve its flavor, I am quite content to leave that particular question a mystery, especially where lyrium is concerned. Although I'm hardly an expert on the stuff, I can't help but think about Fenris and how much suffering he endured as a result of his lyrium-infused markings. It seems to me that, barring any natural resistance, lyrium and the body are two things that probably shouldn't mix.

Rivaini Couscous Salad

When I first encountered couscous, I mistakenly believed it to be a grain, like rice or the more familiar Fereldan barley. I was swiftly corrected. In fact, couscous is a sort of pasta, made with semolina flour and water, although it's far smaller than your typical Antivan pasta. Couscous has a very mild flavor on its own--maybe slightly nutty. But where it excels is in its ability to soak up surrounding flavors, making it a perfect base for any salad. I'd love to experiment further, but so far, this particular combination of red bell pepper and mint has proven to be incredibly pleasing.

Crab Cakes from Kirkwall

I love it when recipes add a dash of whimsy into the mix. Food should be fun. I, therefore, took it upon myself to put this into practice with a classic Kirkwall dish. After all, who hasn't looked at their crab cakes and wished they looked a little more like crabs? Okay, maybe I'm the only one who's thought this. But now that I've brought this possibility to your attention, I'm certain you're interested as well! Best of all, these extra-crabby crab cakes stay true to the original recipe's flavors, so nothing is lost--only gained!

Fluffy Mackerel Pudding

Can it really be Feast Day without fluffy mackerel pudding? No! In fact, there's no dish I associate more strongly with the holiday than this unique combination of mackerel, onion, celery, and eggs. Granted, I've heard stories that, several decades ago, someone once attempted a diet consisting entirely of fluffy mackerel pudding. Now, that I certainly wouldn't recommend. It stops being Feast Day Fish if you eat it every day, no?

Snail and Watercress Salad

When the Avvar can't get their hands on a gurgut or a wyvern, they turn their attention to smaller prey. Much smaller prey. Snails are found on many a hillside boulder, making them an abundant source of food for the Avvar. Now, while some would wrinkle their noses or cry out in disgust at the prospect of eating a snail, I am pleased to report that, when prepared correctly, the texture, and flavor are actually good! I could happily eat a plate full of snails dressed in butter and oil, but those still on the fence about a snail's place in Lowlander cuisine might prefer to sample them in conjunction with other ingredients. Might I suggest a snail and watercress salad? It’s not exactly traditional Avvar cuisine, but my hosts certainly seemed to enjoy it.

Cave Beetles

You think that, after snails, I'd balk at beetles? Never! In fact, I greatly enjoyed this dwarven dish, which involves roasting cave beetles in their shells. However, I recognize that many may not have a palate that's nearly so adventurous. If that's the case, the cave beetles can be replaced with whole prawns while keeping the rest of the recipe the same. That being said, if you do enjoy the variation with prawns, I really recommend giving the cave beetles a try. They're quite similar in both texture and flavor. If you were to blindfold yourself, I doubt you could tell the difference!

For the Road

Spiced Jerky

Preserved foods play an important role in many different cultures across Thedas. Not only do they help certain communities weather times of scarcity brought on by the changing of the seasons, but they also ensure that long journeys away from home are possible. Imagine how difficult it would be for Dalish hunters to bring back meat the clan is depending on if they have to be back for supper night - or, worse, hunt on an empty stomach! This spiced jerky ensures that all Dalish hunters are well provisioned whenever they set out on a hunt so that no one, either the hunter or the clan at home, must go hungry. I do wonder, given how well this food keeps, whether it’s used in offerings made by certain Dalish elves to Fen’Harel. Although his shrines are usually located well outside of Dalish camps, I can’t imagine that leaving behind food that’ll readily spoil is good practice, especially if the prevailing opinion about these shrines is to avoid them. Besides, he is the Dread Wolf. If any god would enjoy a good piece of jerky, it should be him!

Grey Warden Pastry Pockets

Unlike many of us, Grey Wardens often don’t have the luxury of sitting down for their meals. Instead, they’re off on patrol, usually in less-than-pleasant climates, which makes their work all the more exhausting. In their shoes, I imagine I’d be downright ravenous, well beyond what a handful of nuts could hope to sate. But a pastry stuffed to the brim with meat, potatoes, and onion? Now, that would keep me going, and the Grey Wardens certainly seem to agree! While the original recipe produces a much tougher pastry - mostly to keep the whole thing from falling apart in one’s pack - another variation, championed by newer recruits from Orlais, incorporates the far more delicate Orlesian puff pastry. Whether eaten hot or cold, the results are certainly delicious, but I wouldn’t recommend storing these pastries anywhere they might be jostled. Otherwise, you might open your pack to find a mess in place of a meal!

Pickled Eggs

Got a fever? A cold? An aching shoulder, perhaps? Ask any Fereldan for advice, and they’ll be quick to prescribe you a pickled egg, the Fereldan cure for…well, pretty much anything! Actually, no, I take it back. You don’t even have to ask. Looking a bit under the weather is prompt enough for most Fereldans to unleash a deluge of eggs, which is exactly what Commander Cullen found waiting for him in his office during the worst of his lyrium withdrawals. Whether the eggs really work is a completely different story, but I’d be the last person to complain if one was offered to me. I am Fereldan, after all. Still, next time you feel a bit of illness coming on, try one of these salty-sour eggs. You never know; it might actually work. And at the very least, you’ll have the opportunity to enjoy one of Ferelden’s finest snacks!

Unidentified Meat

Have you ever heard a tale so exciting that you decided then and there that you absolutely have to see the truth of it for yourself? That was me when I learned about the mysterious, impossible-to-identify meat that’s often served in taverns across Tevinter - usually with a heaping portion of Nevarran flat bread. Of course, sometimes, the truth is far less exciting. Because what did I find on my plate when I ordered a portion of this strange meat? Was it quillback? Dracolisk? Giant? No. It was chicken - chicken legs, to be precise. Ah, well. They were still delicious.

Seheron Fish Pockets

Alas, for all my desire to see every last bit of Thedas, there are still certain places where I simply cannot go. Take far-off Seheron, for example, a land that, according to the Hero of Ferelden’s companion, Sten, smells like tea, incense, and the sea. Sounds lovely, no? What a shame then, that all my knowledge comes secondhand - and this recipe is no exception. I learned of this recipe from a member of the famous mercenary band Bull’s Chargers. A group favorite, the fish is packed with flavor. On its own, this combination of spices might prove a bit too much for the more delicate Orlesian palates, but I find that the soft wrap and crisp vegetables temper the resultant heat a fair bit. Do note, however, that this dish has a tendency to fall apart if eaten haphazardly. I suppose that’s why the mercenary who shared this recipe with me emphasized the importance of sitting down properly. He seemed to think I might stand in my chair to eat it instead. Who does that?

Fereldan Hearty Scones

Traveling is tiring work, especially when circumstances beyond your control necessitate going by foot instead of carriage. Thankfully, I had these hearty scones from home to keep me going! Unlike their sweeter, more delicate counterparts, Fereldan scones are packed with cheese and bacon, making them certain to keep you full until your next meal. Unfortunately, this also makes the scones a prime target for any nearby mabari, who love cheese and bacon as much as any other Fereldan. Don't make my mistake! Take a moment to survey your surroundings before enjoying your first bite; otherwise, a four-legged someone might do the honors for you.

Crow Feed

You don’t see much rice outside of Antiva and its neighbor, Rivain. In fact, it’s an especially rare sight in Ferelden, where any grain is seemingly always either barley or wheat. Evidently, very little of the rice Antiva produces ends up being exported, making it relatively cheap compared to other grains. It’s no wonder, then, that rice is a key component in dishes favored by poorer Antivans. However, that doesn’t make them any less delicious! Take crow feed, for example - a simple dish of rice, butter, and onions named after the (in)famous Antivan Crows. Although it’s most certainly cheap, the taste is fit for a king!

Black Lichen Bread

No doubt your face is already creasing in trepidation. “But wait,” you think, “isn’t black lichen toxic?” And yes. Yes, it is. But high temperatures seem to largely neutralize the lichen’s toxicity, making it safe to consume. If you’re still concerned, you can easily substitute any surface varieties for the lichen used in this recipe. Just make sure to thoroughly dry it, as you would any lichen from underground. You can also use bark in place of lichen, but I think that defeats the point. This is supposed to be lichen bread, after all, not bark bread!

Hearth Cakes

Some lovely comfort food, courtesy of the Dalish. These cakes are traditionally made over the hearth on an iron griddle or skillet (hence the name). While the original recipe calls for halla butter, I’ve found that other types of butter work just as well. The resulting dough stays moist on the inside, but crisp and flaky on the outside. In other words: perfect. Although hearth cakes can be made plain, I recommend adding some dried fruit into the mix. Cranberries, raisins, and currants all work. I believe the Dalish simply use whatever is on hand. Of course, if you’re feeling a bit mischievous, you could mix in some hot peppers instead: Just be prepared to be cursed as loudly and vehemently as Fen’Harel, the Lord of Tricksters himself!

Peasant Bread

While traveling through Orlais, I spied this rustic and hearty bread being eaten by both Dalish and city elves alike. The recipe is very straightforward, calling for wheat, salt, and grease in nearly equal parts, and it produces a biscuit that feels like it would be right at home in any Fereldan dish. It does a wonderful job mopping up any last bits of stew left inside your bowl, but it also pairs well with a bit of butter and jam.

Soups and Stews

Merrill’s Blood Soup

In the same vein as Llomerryn red, this is not actually blood - it’s just red. The color comes from the beetroot, which gives the soup a rich, earthy flavor that goes well with the roasted chickpeas sprinkled on top. Some might find the vibrant crimson hue off-putting, in the same way many shun the practice of blood magic. However, as mages like Merrill have shown, I think it’s best to not judge by appearances or by what you think you know. Take the time to experience things for yourself, and you might find yourself pleasantly surprised!

Fereldan Potato and Leek Soup

Most people immediately think of Orlais when it comes to creamy soups, and I can’t blame them. However, as often as cream might appear in their cuisine, the Orlesians certainly don’t have a monopoly on it, whether in soup or otherwise. This dish is 100% Fereldan through and through, and the recipe I’ve noted here is actually Mum’s. Of course, I couldn’t help but put my own little twist on it. Instead of using a side of toasted bread to give the meal a necessary bit of crunch, I turned my attention abroad, settling on chickpeas from Rivain, toasted to crouton-like crispiness. In a way, this recipe is very much a reflection of me, now that my journey is coming to an end. While my origins are unmistakably Fereldan, my travels across Thedas have touched me in a lasting way, and I’m all the richer for it.

The Hanged Man’s Mystery Meat Stew

A famous dish from the Hanged Man tavern in Kirkwall - or infamous, I suppose, depending on your perspective. Personally, after having heard so much about it, I couldn’t wait to taste it, even if the establishment, as Fenris once so succinctly put it, smelled of sour ale, vomit, and desperation. Oh, yes. I can hear what you’re thinking. A Fereldan excited about yet another stew. How predictable. But this is the tavern’s feature dish! Why shouldn’t I be excited? It’s made from a different meat every morning. I suspect mine was pork, although after overhearing the waitress tell another patron that they hang people who ask stupid questions from the rafters, I declined to confirm.

Fish Chowder

As Antivan as it gets! A bowl of this thick, creamy soup will have you feeling like you’re in Antiva City. No need for any pickpockets, corrupt politicians, or Antivan leather to further enhance the experience - the word “enhance” being entirely debatable, of course. I can’t imagine that the smell of rotting flesh would do much for anyone’s appetite, though Zevran Arainai might disagree with me on that. Evidently, becoming an accomplished assassin can have a pronounced effect on one’s tastes. But if you ask me, this desire for rather unusual accompaniments is likely born of something much more universally understood: homesickness.

Sweet and Sour Cabbage Soup

This Fereldan staple is often more solid than liquid, filled to the brim with cabbage, tomatoes, and other vegetables. Paired with a thick slice of dark bread, it makes for a filling and satisfying meal, one guaranteed to leave you full of warmth for hours afterwards on even the coldest of days. A perfect fit for us Fereldans, you might think, but we aren’t the only ones who enjoy this soup on the regular. Apparently, there’s a troupe of actors in Orlais whose sole focus is a popular comedy set in the fictional Fereldan village of Wilkshire Downs. Unfortunately, I wasn’t able to see it for myself, as the performance was sold out almost instantly. But in order to play their roles most convincingly, the actors went so far as to change their diets to match those of their characters. For example, there’s a mayor who specifically eats cabbage soup. Personally, I don’t think I’d enjoy subsisting only on cabbage soup for an extended period of time, but you can’t help but applaud them for their dedication to their craft!

Lentil Soup

Lentils and Onions - open any pantry across Thedas, and I’m certain you’ll find these two ingredients sitting on the shelves. They’re both relatively inexpensive and keep well for an extended period of time. Best of all, they go with pretty much anything! Still, I couldn’t help but wonder what it would be like if these two Thedosian staples played a starring role instead of a supporting one. So I combined a recipe that’s popular in elven alienages with some classic Tevinter flavors to supply an answer to this question. And what a delicious answer it is!

Nettle Soup

I first encountered nettles as a child, when I tripped and fell face-first in a whole patch of them. Many tears were shed, along with a lecture from Mum to play elsewhere from now on. In short, it was far from a pleasant experience. So I was understandably dubious when confronted with the idea of using nettles as an ingredient in my cooking. How could something so painful to the touch be in any way edible, let alone pleasant on the tongue. Funnily enough, I didn’t even have to taste it to understand. Though I doubt she’d appreciate it, I immediately thought of Lady Morrigan. She is, in a word, prickly, much like a nettle. And yet, despite her oftentimes cruel manner, no one can deny that she’s done much for Thedas’s benefit, helping not just the Hero of Ferelden, but also the Inquisitor. She’s a perfect example of how first impressions are not always the most correct. So, yes, nettles are both incredibly nutritious and delicious, contrary to my expectations.

King Alistair’s Lamb and Pea Stew

Hearty, humble, and straightforward to make - the three key aspects of any good Fereldan stew. This is a dish so ubiquitous that it’s become almost synonymous with Fereldan cuisine in general. I’m certain you’ve heard many a clever quip about our stews, perhaps even from Fereldan! But let me be the first to assure you that, no, contrary to what King Alistair may have said, we don’t cook our ingredients until they’re all “a uniform grey color.” Throwing them into the largest pot we can find, on the other hand… …that much is true. If you’re going to make a stew, you might as well make a lot of it! Although Mum’s stews will always rule my heart, I’d be lying if I said this recipe - its namesake’s view on Fereldan stews aside - didn’t come close to stealing the crown. (Sorry, Mum!)

Main Courses

Stuffed Cabbage

Gathering is just as important as hunting for the Avvar. It’s like Mum said: You can’t live off only meat, and any meal without vegetables is a meal half-finished. Of course, I didn’t understand her reasoning as a child, especially one who was single-handedly waging a war against the green menace on my plate. But now that I’m older, I have a new appreciation for her words. Plus, with a bit of proper seasoning, and some meat, even the most unappealing of vegetables can be delicious.

Antivan Gnocchi

Phew! Antivan meals sure are something to behold - and, to think, for Antivan nobles like Lady Josephine, these decadent spreads are just another dinner! Every time I thought we’d reach the last course, another was swiftly brought out. After ten dishes full of ingredients like olives, truffles, pasta, and cream, it’s a wonder I didn’t have to be rolled away from the table! In retrospect, I probably overindulged in the gnocchi, which were dressed with leeks and a rich cheese sauce. While they’re delicious, these small lumps of wheat, flour, egg, salt, and potato are incredibly filling. Still, I cannot say I won’t repeat this mistake next time I find myself at an Antivan table - nor will I regret it if I do!

Antivan Paella

Bordered by the Rialto Bay to the east, Antiva is populated mostly on the coast. It’s no wonder, then, that seafood plays a starring role in Antivan cuisine. There’s no dish that exemplifies this more than the classic Antivan paella. Rice, saffron, and a variety of seafood (from whole shrimp to cuttlefish to mussels) come together to create an aromatic smorgasbord of everything the ocean has to offer. Best of all, it’s all made in a single pot - truly a dish after my own stew-loving Fereldan heart, if King Alistair’s thoughts on Fereldan cuisine are to believed! Although paella is traditionally cooked in a shallow, wide pan called a paellera (or, more confusingly, a paella in certain regions of Antiva), it can be prepared in virtually any deep skillet. Be sure to pair your paella with a glass of wine - ideally, an Antivan vintage, according to Lady Josephine, whose opinion on such matters can certainly be trusted - for the full experience.

Grilled Poussin

The Chasind sure love their poussin. And who can blame them? I love it, too! It’s a great alternative to the roasted turkey one might normally trot out for guests - although, I admit, the length of the guest list will likely be the deciding factor here. A poussin is a significantly smaller bird, after all, and as much as we might love the kitchen, sometimes we must be economical in our choices. Still, for a more intimate dinner party, you can’t go wrong with this dish! Although the Chasind typically cook poussin in a large pot over an open fire for an extended period of time, a similar effect can be achieved with any other cookware of suitable size and an oven. Marinating and basting the meat to keep it moist. That’s the secret to a meat so tender that it practically falls off the bone!

Gurgut Roast with Lowlander Spices and Mushroom Sauce

It was spring when I trudged through the Frostbacks on my way toward one of the many Avvar settlements that populate the area. As this is the time of year when the Avvar begin preparing for the following winter by smoking meat, pickling vegetables, and drying fruit, I thought it an ideal time to visit and observe. Unfortunately, springtime is also the gurgut’s mating season. As a result, I nearly discovered firsthand why travelers are advised to keep their distance from these brightly colored beasts. Luckily, a nearby group of Avvar hunters quickly came to my aid, and I was spared the indignity of beating at the beast with a ladle. In an expression of my thanks, I shared with them several jars of spices from home, which they happily accepted. These Lowlander spices are prized among the Avvar and often reserved for feasts are rare delicacies. What unparalleled good fortune, then, that I later had the opportunity to dine on the slain gurgut, now roasted and seasoned with the spices I had gifted, at the hunters’ hold.

Nug Pancakes

Although some see nugs only as pets, they are edible. In fact, nugs constitute a key part of dwarven cuisine, so much so that Varen, the first dwarf to attempt eating a nug - albeit out of desperation - became a paragon for his culinary discovery! I'd liken the flavor to a cross between pork and rabbit. Very tender, especially when roasted. But of all the nug-based dishes I've sampled, my favorite is still the nug pancakes (with nug-gets coming in a close second). I've noted down the recipe here and recommend you give it a try! Of course, if you cannot bring yourself to eat nug, other meats can be substituted in its place.

Fish in Salt Crust

The Avvar are generally rather utilitarian in their cooking methods - lots of stews, which I can hardly find fault with. But holds by lakes and rivers have a unique way of cooking fish. Instead of using a pan, they’ll wrap the fish in pungent leaves and salt, then leave it baking all day over banked coals. Like a stew, this method of preparation does not require constant attention. In addition, the salt helps keep moisture inside the fish, which turns the flesh creamy and tender. Plus, there’s a great deal of fun to be had when cracking the salt open! It adds a level of drama that I’m sure even the Orlesians would appreciate.

Roasted Wyvern

Having made their home in the inhospitable Frostbacks, the Avvar live on whatever they can glean from the land, hunting all manner of beasts, from harts and rams to large creatures like lurkers and gurguts - sometimes even wyverns! But take care! Although wyvern can be delicious, if they’re not prepared correctly, they’re devastatingly poisonous, a consequence of their venomous nature. I’ve made sure to include detailed instructions. I’m no Antivan Crow like Zevran Arainai, after all; the last thing I want is for anyone to be poisoned via dinner!

Nug Bacon and Egg Pie

Ever since I heard about Sister Leliana keeping a nug as a companion, I’ve desperately longed for a Schmooples of my own. Of course, as adorable as nugs are, allowing them anywhere near a fully stocked kitchen is a recipe for disaster. You’d think that after seeing Mum nearly lose her mind trying to keep the Hero of Ferelden’s mabari out of her larder, I’d be a touch more aware of the security of my own roasts. And yet…that cute face… Suffice it to say, I discovered firsthand just how voracious these little omnivores can be. These days, the closest thing to a nug in my house is this traditional Fereldan farmer’s pie.

Starkhaven Fish and Egg Pie

In some ways, this famous pie mirrors its namesake. Not only is it almost oval in shape, but it’s also stuffed to the brim with fish from the Minanter River, lending the impression that it, like the city of Starkhaven, sits perched upon the river’s bounty. But where the city is crowned with solid rings of tall, gray stone, this pie has a light, flaky crust that, I imagine, is far kinder on one’s teeth –not to mention, far tastier! As beautiful as Starkhaven is, with its lavish estates and fountains, I’d much rather take a bite of one of its pies instead. Of course, if Starkhaven’s prince were on offer as well… just kidding! I’d still take the pie. Given Sebastain Vael’s popularity, though, I might be alone in this decision.

Cacio e Pepe

A classic Antivan dish that graces the tables of both rich and poor alike. Composed of three pain ingredients – pasta, cheese, and pepper – cacio e pepe is delightfully simple. And yet, it is also very easy to get wrong, as I quickly discovered. The sauce must be smooth, not clumpy, a surprisingly tall ask when your tools are dry cheese and water. But do not despair! This skill, like all others, can be learned, and with a bit of practice, you too will be able to make a sauce that even the most scrutinizing of Antivan grandmothers can’t help but approve of. And let me tell you, that nod of approval is worth every ounce of struggle. So let me be the first to offer it to you, as Mum did for me when I was a child helping her in the kitchen: I’m so proud of you for persevering!

Turnip and Mutton Pie

I already know what you’re thinking. A Fereldan about to extol the virtues of turnips? Of course! They’re a wonderful little root vegetable, capable of being prepared any number of ways–whether boiled, stir-fried, roasted, steamed, or mashed–and even eaten raw! Although they certainly make a great addition to any stew, for now, I’d like to introduce you to the wonders of turnips in pies.

This particular pie is a classic Fereldan dish served at taverns across the kingdom. Tender chunks of lamb and turnip are enveloped in a buttery crust that, together, never fail to put a smile on my face. It doesn’t matter how cold or miserable the day is. None of that is any match for a belly full of warm, rich, turnipy goodness. Even just the smell alone is a comfort that no other food could ever hope to match. And although you could certainly evoke it by throwing a bushel of turnips into the fire, as Cole once did, I think putting them in a pie is a much tastier idea.

Smoked Ham from the Anderfels

Contrary to what the rumors (or perhaps just the importers) would have you believe, this ham does not taste of despair - whatever flavor that might be. Although the Anderfels are largely ill-suited for farming, pigs do surprisingly well there, in spite of the notoriously inhospitable climate. As a result, ham from the Anderfels is generous in size and, when glazed, makes for a delicious meal. In terms of glazes, my personal favorite is made from a combination of apples and apricots. However, I’ve heard that one glaze, in particular, made from wildflowers, can turn a smoked ham as hard as jade! Not at all suitable for eating, but I imagine it would pack quite the punch, especially in the hands of a warrior like Divine Victoria!

Roasted Turkey with Sides

If you're attending the Prince of Starkhaven's birthday celebration or any dinner party in the Free Marches, chances are, you'll find this feast waiting for you. The roasted turkey, cooked to golden-brown perfection, sits surrounded by a host of different sides, creating a picturesque scene that's certain to impress everyone lucky enough to secure an invite. Unsurprisingly, this culinary tableau is far from a quick-and-easy meal. The chef who prepared the rendition I enjoyed in Kirkwall informed me - after much persuasion - that the turkey alone took hours to prepare. Add a few sides, and there goes most of the day, especially if you don't have a full kitchen staff to assist you! Unfortunately, I discovered this the hard way when I later attempted to put this recipe into practice. By the time everything was properly cooked and ready, it was late into the evening - well past dinnertime, even in Antiva, where dinner is usually a late-night affair. So take my advice, and budget more time than you think you need. Also be sure to invite some friends! This is definitely a meal that's meant to be shared, which, in my opinion, makes it the best kind!

Sides

Sera’s Yummy Corn

This recipe is simple, yet strict. No wraps. No non-yellow corn. Peel halfway, then wash and cook; peel again, and eat. Personally I think other varieties of corn would work just fine - I agree with checking for rot, of course - but the suggestion was met with such disgust from Sera that, well, I couldn’t bring myself to try it. Also, while the original recipe advises acquiring the ingredients through less-than-honorable means, let me assure you that merchant-bought corn is absolutely fine. Friends of Red Jenny can, of course, pilfer a few ears from an undeserving noble, as usual.

Stuffed Vine Leaves

The first thing I did upon arriving in the Tevinter Imperium was head for the nearest tavern and order this classic Tevinter appetizer. These tender leaves are stuffed with rice, herbs, and sometimes minced meat. When topped with a bit of lemon juice and a dollop of tzatziki sauce, they’re sure to leave you in a state of bliss with just a single bite. In my case, I was so enchanted by the delicious flavors that I didn’t even notice the commotion outside! Apparently, there was a disagreement between a magister and another magister’s son - about what, I couldn’t say. After all, I was too busy eating!

Honey Carrots

In much the same way as the Inquisition is to the Inquisitor, a meal is more than just a main course. Sides form an equal part of the equation and deserve just as much care and attention as the dish they’re served alongside. It’s a lesson Mum taught me long ago and one I haven’t forgotten since. So of course, I noticed when this Orlesian staple made an appearance. It graced my table not once, not twice, but every single time I dined in Orlais. And while I enjoyed the traditional Orlesian rendition of this dish - which is on the sweeter side, thanks to a liberal application of honey - those who prefer a level of sweetness more in line with a carrot’s natural flavor should employ a lighter touch.

Nevarran Flat Bread and Yogurt Dip

There’s something supremely satisfying about a tall stack of Nevarran flat bread - and I don’t just mean in an aesthetic sense. Of course, being pleasing to the eye is certainly a consideration. This is a Nevarran dish, after all. But the process of being able to go from dough to ready-to-eat bread in minutes reaches a whole level of satisfaction on its own, especially if you’re used to waiting hours for a loaf to finish baking! Best off all, this bread can be eaten in a variety of different ways, whether on its own, brushed with oil, or as a vehicle for an assortment of dips. Personally, I’d love to try it with a good stew from home one day.

Sweet Delights

Blancmange

When translated literally from Orlesian, blancmange means “white eating,” which, I suppose, is pretty accurate. This dish is a white pudding made with either milk or heavy cream that’s been thickened. On its own, it possesses a relatively mild sweetness–particularly by Orlesian standards. But that’s because it’s generally served with various toppings, such as a red grape compote, to amplify the dish’s sweet flavors. The toppings are also a great way to decorate an otherwise plain-looking dessert. I’ve seen everything from designs composed of toasted almonds to ribbons of fresh mango. There’s really no limit to what you can do!

If you’re looking for a particularly elegant option, you need only turn to Lady Vivienne for guidance. After all, she’s the veritable queen of style, no matter the medium. When it comes to blancmange, her preferred arrangement remains true to the dish’s name, offering a pristine white-on-white tableau of white chocolate curls and whole jasmine flowers. The result is gorgeous on its own, but when served on a dark plate, it looks all the more stunning!

As stunning as that is, I prefer to add a cherry sauce to top the dish.

Poison Stings

Traveling is exhausting, as I’ve recently discovered. Even if you’re just sitting in a carriage, it can often feel like you’re walking every step of the way. Thankfully, I’m not the first to take long journeys across Thedas. Dorian Pavus traveled all the way from Tevinter to Ferelden in order to join the Inquisition - and rather quickly, at that! His secret? Chocolate-coated orange peels, colloquially known as poison stings. They’re sweet and sour, crunchy and chewy, and are certain to perk you right up whenever you’re starting to feel a bit worn down.

Dalish Forest Fruit Cobbler

Mum always knew there’s no greater comfort than a warm slice of cobbler - and the Dalish know it too! The first time I had a bite of this dessert, it was like sitting in Mum’s kitchen all over again, letting the simple pleasure of her baking wash away the day’s troubles. Hard to feel the sting of a skinned knee or a lost game when your belly is full of warm, gooey goodness, no? Although Mum usually made her cobblers with strawberries and rhubarb - only the stems, of course, as the leaves are poisonous - you can follow the Dalish’s lead and use whatever forest fruit is currently in season.

Dwarven Plum Jam

One of the great joys of this journey has been the sheer variety of foods I’ve encountered. However, there are certain places that, by nature of their climate or simply location, offer little in the way of choice when it comes to locally produced foods. The dwarven city of Orzammar is one such place.

Though it is underground, the city is by no means isolated, and trade with the surface has ensured that foods from above ground have soared to great heights of popularity below. Jam, particularly that made from plums, seems to be in especially high demand. The price, however, was enough to make my eyes water! It’s no surprise that only the wealthiest and most influential residents of Orzammar can afford it.

That’s not to say the rest of the city’s population is doomed to live in a jamless existence! While in Orzammar, I spoke to a local jam maker who, rather than purchase the jams directly from merchants, has opted to import only the individual components. They hope that, by making the actual preserves themselves, they can sell their product for a much more reasonable price. And the results, I dare say, were very sweet.

Sour Cherries in Cream

Imagine that you, like me, are at a dinner party in Orlais. You’ve just finished polishing off the second-to-last course, the latest in a long slew of extravagance, and you’re starting to realize that perhaps you overindulged earlier in the evening. But how could you not? The food was just so good. Now there’s only dessert left, and your stomach feels like it’s about to burst. At this point, you cannot imagine how you’ll manage to choke down whatever tower of sugar and cream awaits you in the kitchens. All you know is you have to. You cannot be rude to your host, after all. What a relief, then, when dessert finally arrives, and you’re presented with a small bowl filled with black cherries dressed in sweet cherry sauce and whipped cream. Evidently, even the Orlesians are sometimes in need of lighter fare. And so the night ends, with stomachs still intact and no offense caused. A happy ending for all!

Treviso Energy Balls

As a Fereldan, I’m no stranger to hardship. The Fifth Blight took much from us, but the darkspawn are hardly the sole cause of suffering in Thedas. Take Treviso, a port city in northern Antiva, for example: Treviso was captured and liberated several times during both the Qunari Wars and the New Exalted Marches. As you can imagine, during times of occupation, food was scarce, and those living in the city had to make do with the limited ingredients they still had. Of course, people can be remarkably creative, particularly in difficult times. You need only look to the work Anders did in his clinic in Darktown to know that much. And so the Treviso energy ball was born, combining peanut butter, oats, and dried fruit into a bite-sized treat that’s just bursting with energy! Perfect for when you’re out sabotaging weapon caches - or just taking a hike.

Rice Pudding

I assumed a mercenary would be paid in gold. But according to the second-in-command of the Bull’s Chargers, this is not always the case! One time, he, the Iron Bull, and five other Chargers defended a village from fifty bandits, an awe-inspiring feat by anyone’s measure. I certainly listened in slack-jawed amazement as Krem recounted the tale. How incredible they must have been! If only I could’ve seen it for myself. Ahem. In any case, once the bandits were defeated and it came time for the Chargers to collect on the payment they were owed, instead of receiving a sack of gold, they got several bags of rice. When I asked what they did with all this rice, Krem only shrugged and said, “When life gives you rice, make rice pudding.” I don’t believe truer words were ever spoken!

Goat Custard

You’ll find custards all across Thedas in a dizzying number of variations. I sourced this particular recipe from Rivain, where it has gained great popularity as a dessert. The custard is made from goat’s milk and studded with roasted figs to add a touch of sweetness to the dish’s overall richness. If you’d like to further enhance the dish’s sweet flavors, milk from the Ayesleigh gulabi goat can be used, as it boasts a natural sweetness that makes it prized by custard connoisseurs everywhere.

Baked Goods

Antivan Apple Grenade

It’s no secret that I delight in creative presentation when it comes to food. Whether it’s a crab cake designed to look like a crab or a dish featuring a fish peeking its head out of a pie, the extra touches are all certain to leave me clapping my hands with glee. Thankfully, this Antivan dessert nails it on both counts! Its name comes from the fact it resembles the fire grenades reportedly used by the Antivan Crows assassins - not just in shape, but also in heat! I discovered that part for myself the hard way, when I bit into the piping-hot apple at the center of these sweet pastry bundles with a touch too much enthusiasm.

Found Cake

The Hero of Ferelden’s mabari is very good at finding items. One time he even brought back a cake! As I understand it, the cake in question was a chocolate cream variety, topped with white frosting and fresh strawberries. Of course, I had to try my hand at reproducing it, and I think the results are sure to delight. I did, however, make the decision to omit the few flecks of drool that apparently clung to the original. As much as we love our mabari in Ferelden, I don’t think their spittle makes for a very appetizing ingredient. Not even Teyrn Loghain, who, I would argue, is far more tolerant of mabari drool than I, is liable to enjoy a cake that’s become intimately acquainted with the inside of a mabari’s mouth.

Varric’s Favorite Cinnamon Rolls

When you hear the tales of Thedas's heroes, what you don't always hear are the silly names Varric Tethras called them. Some of them more fitting - Blondie, Curly, Ruffles, Broody - and others a little more...ironic. Tiny? Chuckles? I can easily imagine his amusement at the exasperation of those around him, but that's Varric for you. He can disarm you with his humor and charm (or quite literally, through his spy network). I'll tell you a secret, though-I think he has a soft spot for the soft heroes. "Daisy" for Merrill, "Sunshine" for Bethany, "Kid" for Cole. I've even heard rumors that there was a kind, appeasing hero he called "Waffles". And "Waffles" is just on short step away from him calling someone a "Cinnamon Roll," which I've heard is one of his favorite sweets. (Some of those heroes would decidedly deserve that nickname, too.) I whipped up a batch of cinnamon rolls while thinking on it, and I believe they're the perfect treat to have while listening to him spin you a tale. Warm, sweet, comforting- the kind of treat not for listening to Hard in Hightown, but for hours spent reminiscing.

Croissants

The Orlesians certainly know how to make a good pastry! It’s no wonder Lady Vivienne starts off her day with one of these, the most well-known of all Orlesian pastries and, in my humble opinion, the most delicious. But, by Andraste, these little crescents are a lot of work to make! In order to achieve that wonderfully flaky texture croissants are known for, the dough is layered with butter and then rolled and folded several times over before being rolled into a thin sheet. It’s times like these when I wish I had a strong companion like the Iron Bull or Commander Cullen to take over the duties with the rolling pin. Anything to spare my arms the indignity of being reduced to limp noodles!

Cherry Cupcake

These delightful little cakes are decadence in bite-sized form, as pleasing to the eye as they are the tongue. Although they were served alongside other sweets, carried from one private box to the next by a servant on stilts at the Tevinter theater, I was so enchanted by the pink color that I barely noticed what else was on offer. It was only after I’d had a cupcake (or four) that I heard these tiny cakes were once used as a vehicle for deadly poisons! Thankfully, my cupcakes were poison free, and so is the recipe I now pass on to you.

Chocolate Cake

I didn’t have to travel very far to get my hands on this recipe. In fact, I didn’t need to travel at all! This cake is actually one of Mum’s recipes. She baked it for the first time on my tenth name-day, and it made for a sweet celebration that not another name-day passed without me begging for an encore. Thankfully, Mum was kind enough to indulge me, even though, more times than not, she already had her hands full with the Couslands’ meals. And so whenever I think about her love for me, this cake inevitably sits front and center in my mind. It therefore seems only fitting to include here.

Varric’s Favorite Pastries

Leave a plate of pastries, fresh from the oven, to cool on a windowsill, and you might soon find a certain member of House Tethras lurking nearby. It’s unsurprising, given that the man’s first thought when it came to renaming the Bone Pit was apparently “the pie fields.” I can’t blame him, of course. I, too, love a good pastry, whether it be biscuit, roll, or bun. And after an extensive consultation with the famed arbalist himself, I’ve put together this sample, which is sure to delight! But whether you choose to leave them within dwarf’s reach well, that is entirely up to you.

Sugar Cake

There’s often joy in simplicity, as illustrated by this humble cake, which is topped with a sweet mixture of butter, sugar, and almonds. I purchased one off a surface dwarf merchant who assured me that it would be well received by any companion. According to him, even the Hero of Ferelden purchased a few for this very purpose. Of course, for me, traveling alone, this cake isn’t as much a gift as it is a perfect pick-me-up after a long day of travel. But perhaps one day, I’ll have a beloved companion to bake this cake for.

Lamprey Cake

The lamprey is one of Thedas’s more unique-looking creatures, with its long, slender body and toothed, suction-cup mouth. It’s also one that’s seldom found in the kitchen. Unless, of course, the kitchen belongs to Lord Norbert de la Haine, whose fondness for pickled lampreys was just as unfortunate as his desire to conquer the Free Marches.

Given that Lord de la Haine’s tastes were rather singular, it’s better, I think, to bring the lamprey to the dinner table in spirit only. Rest assured, you’ll find none of its noxious flavors in this cake. I’ve limited myself to merely borrowing its shape.

Tevinter Pumpkin Bread

Granted, I didn’t need much tempting to visit Tevinter. After all, how else was I going to sample Dorian Pavus’s favorites? But if I did require some convincing, these wonderful treats would certainly do the trick! Best of all, because the ingredients are so limited, I can share this recipe with more people than ever - provided, of course, I don’t eat the whole pan myself.

Drinks

Lichen Ale

Deep underground, food is easily defined. So long as it’s edible and capable of being scavenged, it’ll eventually find its way into someone’s stomach. That being said, the surface dweller’s understanding of the word edible may not exactly align with that of an Orzammar dwarf. The best illustration of this is lichen ale, the drink of choice among the dwarves in Dust Town. Put simply, it is toxic, and I do mean that in the literal sense. In sufficient quantities, it can even overpower the heartiest of dwarven constitutions. As a result, the rest of us must approach this drink with caution. Although most can tolerate a few sips without issues, I think we’d all much rather enjoy a full glass of any beverage–particularly when we’ve made it ourselves. I, therefore, took it upon myself to devise my own rendition of lichen ale, using the dwarven recipe as a base. Now we can all enjoy the look and (most) of the flavors of the original without fear of poisoning ourselves in the process!

The Hissing Drake

During my visit to the Gilded Horn, I chanced upon a group of young men engaged in a contest of sorts. The goal? To drink as many Hissing Drakes as possible in quick succession, with the person who drank the most being crowned victor. Evidently, they’d already had a few drinks before the idea occurred to them, as no sober individual would dare down more than a single glass of the stuff at a time due to its fiery effects on the stomach. In fact, when it comes to ill-advised drinking contests, I’d say this one is a close second to the game Admiral Isabela once played, with participants drinking based on the number of enemies they had. Suffice it to say, that one killed a man. Thankfully, in this case, no one died. But I think the young men managed only two or three servings before they were forced to rush for the nearest balcony, where they were promptly divested of all their pride and bluster. I have no doubt that next time the urge to compete takes hold, they’ll follow my advice and choose a soothing Fereldan ale instead.

Hot Chocolate

Varric isn’t the only one who loves sweets. And, no, I’m not talking about myself; I’m talking about the Iron Bull! Hot chocolate is a particular favorite of his, to the point that it’s practically a necessity. Although the cocoa powder he swears by is sometimes difficult to find, it’s well worth the effort. Add hot milk and some Orlesian guimauves like the Iron Bull does, and you’ll have a drink that’s certain to please. Personally, I’m partial to topping it all off with a bit of whipped cream dusted with cinnamon, but there are many ways to dress up a cup of hot chocolate.

Antivan Sip-Sip

I was warned that this particular drink packs a bit of a bunch. More than “a bit,” I’ll say. Anyone capable of downing an entire glass of this is made of sterner stuff than I! I could scarcely manage more than a small sip each time I brought this to my lips - and that was with the added help of a tall glass of water! Perhaps that’s why it’s called a sip-sip - because each sip of it must be chased by a sip of something else.

Dragon Piss

I really hope the name is figurative. It probably is - or, at least, that’s what I’ll tell myself now that I’ve sampled this less-than-enticingly-named drink. Perhaps the name Dragon Breath would suit it better? After all, it certainly burns like a dragon’s breath - both in the glass and on the way down!

Rivaini Tea Blend

A cup of tea is often the perfect accompaniment for any sweet treat, although it can certainly be enjoyed on its own. Personally, I’d still prefer the added biscuit on the side. Not just because I like desserts–I do, of course–but because it’s great fun deciding which to pair with all the various blends.

When it comes to tea blends, the most famous is probably the classic Rivaini tea blend, a mixture of peppermint, lemon verbena, oregano, and licorice root. It’s a wonderfully soothing combination that’s said to have healing properties. In fact, I believe Empress Celene Valmont I of Orlais takes it throughout the day to alleviate headaches. Given how messy Orlesian politics are wont to be, with chevalier cousins vying for the throne and elven handmaids turned both spymaster and lover, I imagine there must be a pot of the stuff boiling at all times.

The Golden Nug

From the name, I expected this drink to be gold, but it’s actually pink! Evidently, inspiration was drawn from the living creature rather than the golden statue I passed in Haven (of which I’ve heard there is more than one). A base of white Seleney wine sweetened with a splash of West Hill Brandy dilutes the color of the pomegranate juice and mulled raspberries into a softer, pinkish hue. The goal is to imitate the color of a typical nug, after all, not a severely sunburnt one!

The Emerald Valley

The sisters of the Chantry truly make some marvelous creations - namely, the spirit used in this drink. Distilled from over seventy different herbs and flowers, it has a complex, varied flavor positively bursting with all the freshness of an emerald-green valley.

Chasind Sack Mead

After having sampled some Chasind Wildwine, I wasn’t surprised to learn that their mead is equally strong. Some might even call it brutal. For me, the flavors are almost poetic. First, there’s a nearly overwhelming rush of honey, tinged with the sour-sweetness of apple blossoms, that fills the mouth with all the bright warmth of a summer’s day. But as the initial sweetness fades, there comes an unexpected bitterness, reminiscent of the slow decay into fall, then winter. In essence, the turning of the seasons, all in a single cup - well, sack (although you can certainly fancy it up with a stunning decanter, as I’ve done here).

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fenxshiral · 7 years

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Thedas Cuisine Project: Dalish Smoked Gavulan

Gavulan is the Dalish word for trout. Trout is a main-staple fish for many Dalish clans, as it is a fish found in both fresh and salt water, and is therefore one of the most plentiful types of fish in Thedas.

Given that the Dalish are nomadic, the vast majority of their food staples are either preserved, of quickly made from whatever ingredients they can scrounge from their current campsite.

While most Dalish clans will utilize this recipe with some form of trout, you can also use this recipe for salmon (shetelan in Elvhen), and really any other kinds of fish that you wish.

INGREDIENTS

1 whole fish, gutted and cleaned.

Enough wood for a long, slow burning fire to last 3 to 4 days (or a smoker if you’re doing this in modern times)

2 bay leaves

Handful of salt (about 1/3 to 1/2 cup)

Handful of sugar or honey (about 1/3 to 1/2 cup)

Handful of borage, parsley, or other similar green herb native to the area (which herb you use will have an effect on the final flavor of the fish)

1 air-tight leather pouch (Or a zip lock bag if you live in the modern world)

NOTES

In this recipe, the fish is brined before smoking. This does two things: First, it increases the preservation time of the final product. Secondly, it adds flavor, and also helps to form a skin on the outside of the fish that the flavor of the smoke will adhere to, thus resulting in the most flavor for the time invested. Without brining, this fish will last about 2 or 3 weeks, provided it’s stored correctly (such as wrapped and stored in the fridge or another similarly cold and dry place). With brining, this fish will last nearly 4 to 6 weeks (thus essentially doubling the preservation time). The reason for this, is that by brining the fish, you are eliminating bacteria and creating a very hostile environment for bacteria to dwell, thus vastly decreasing the risk that the fish will develop any bacteria further down the line. With smoking, you are removing oxygen and moisture, thus vastly decreasing the chance of any nasties like botulism. By doing both methods, you are essentially creating double protection.

A note for modern uses: This recipe was used in medieval times for preservation, but does not meet the FDA standards for modern preservation. If you wish to actually use this to preserve fish, and not just get a tasty smoked fish, then please use this wet brine recipe instead of the dry brine:

2 quarts water 1/2 c salt 1/4 c sugar 1/2 tsp pink curing salt #1 (sodium nitrite)

METHOD

Mix the salt, sugar, bay leaves and green herbs together. If you are using honey, make sure to form a completely uniform paste. This will work best if you slightly heat the honey first, thus making it more liquid and pliable.

Spread the dry brine over the fish, making sure to completely cover both sides of the fish.

Place the fish in an air-tight bag, or container, and leave in a cold, dry place for 12 to 24 hours.

After 12 to 24, remove the fish from the container, and discard any liquid that has been pulled out of it. Gently rinse the fish off, making sure to rinse off most of the salt.

Next, lay the fish on top of a rack next to a slowly burning fire, making sure that the rack is above the smoke, but not above the open flame (otherwise you will roast the fish, not smoke it). Gently smoke the fish for 3 to 4 days, making sure to turn the fish regularly, adding enough wood to the fire to keep it burning just enough to produce enough smoke to envelope the fish.

If you are using a modern smoker, simply place the fish in the middle rack of your smoker. Cold smoke the fish for 2 to 3 hours, making sure that the temperature of your smoke does not exceed 100 degrees Fahrenheit (37 C). Then hot smoke the fish until the internal temperature reaches 180 degrees.

Once the fish has reached 180 degrees, allow the fish to smoke for an additional 30 minutes, and then remove from the smoker. Allow the fish to cool in a cold dry place (such as your fridge, or politely ask your Keeper to use an ice spell).

It is very important that you hot smoke the fish, because unless you have a smoker specifically designed for cold smoking, you will not be able to smoke at a temperature low enough to ward off bacterial growth. The reason that you would cold smoke the fish first, is so that you can get a nice full-bodied smoke flavor without overcooking the fish. If you do not wish to cold smoke the fish, or you simply don’t have the means, then you can simply just hot smoke the fish from the get-go until you reach an internal temperature of 180 degrees. You will simply not achieve as much of a smokey flavor as you would by cold smoking it first.

Lastly, while it is possible to cold smoke the fish entirely, without using hot smoke, please do not attempt this unless you have the assistance of a professional (or you are a professional). Cold smoking entirely can be very dangerous when done improperly.

Properly smoked, your Dalish style smoked Gavulan will keep for about 3 weeks in a cold dry place, and for about 3 months in the freezer. For a traditional, but delicious meal, enjoy your smoked gavulan on a piece of dried flat bread, which has been spread generously with a thin smear of spiced halla cheese (or spiced goat cheese, if you aren’t blessed with access to halla). And of course, always remember to thank Andruil for helping you catch that fish in the first place.

#thedas cuisine project #dragon age #elvhen #dalish #dragon age cuisine #dragon age food #thedas food #thedas cuisine #dalish cuisine #thedas cuisine recipes #dragon age recipes

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andrastesknickerweasel · 3 years

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Dragon Age Cooking Club Master Post

Join us in the noble endeavor to try Thedas’ rich and varied cuisine from our very own kitchens while we shelter in place from the Blight! We are cooking our way through the fan made cook book “In Pursuit of Porridge” (available here), so simply pick a recipe you like, or a random one for extra adventure, and get cooking! It doesn’t matter if someone has made it already or not, just make anything you want. Please tag me and/or #Dragon Age cooking club or #DA cooking club with your finished dish and I will add it to the master post. Feel free you use my header, make you own, not use one, whatever! Same for the formatting/rating system, feel free to use mine or create your own. This is all about having fun :)

Anderfels: 6/16 recipes prepared Meatballs with Caper Sauce - @andrastesknickerweasel Frozen Steppes Cocktail - @andrastesknickerweasel Weisshaupt Cake - @protect-him Anderfels Ham and Scalloped Potatoes - @andrastesknickerweasel Cold Yogourt Soup - @andrastesknickerweasel Warden’s Delight - @protect-him

Antiva: 7/15 recipes prepared Polenta - @andrastesknickerweasel Tomato Sauce - @andrastesknickerweasel First Blood - @andrastesknickerweasel Antivan Cod - @andrastesknickerweasel Slow-Cooked Pepper Beef - @andrastesknickerweasel Creamy Risotto with Lemon and Rosemary - @andrastesknickerweasel Madrigal - @andrastesknickerweasel

Dalish: 4/11 recipes prepared Cauliflower Bacon Soup - @andrastesknickerweasel Red Crossing Pan Cake - @andrastesknickerweasels Sweet Vanilla Cream Scones - @andrastesknickerweasel Breakfast Drink - @andrastesknickerweasel

Ferelden: 4/15 recipes prepared (the first 2 don’t count, though if you want to make “Classic Ferelden Stew” or “Classic Ferelden Vegetables” I will gladly add them too XD) Poor Knights of Redcliffe - @andrastesknickerweasel Hobnobs - @andrastesknickerweasel Cheesiest Potato Soup - @andrastesknickerweasel Apple Ginny - @andrastesknickerweasel

Free Marches: 5/13 recipes prepared Strawberry Rivaini Dip- @andrastesknickerweasel Chocolate Bread - @andrastesknickerweasel Arugula Salad w/ Beets & Goat Cheese - @andrastesknickerweasel Chicken with Thyme and Sweet Potato - @andrastesknickerweasel Ansburg Skull Rattler - @andrastesknickerweasel

Nevarra: 6/16 recipes prepared Polenta Nevarran Style - @protect-him Polenta Nevarran Style - @andrastesknickerweasel Lentil Stew with Cod and Potatoes - @andrastesknickerweasel Stuff Eggplants - @andrastesknickerweasel Nevarran Sunrise - @andrastesknickerweasel Spring Salad - @andrastesknickerweasel Nevarran Cold Tomato Soup - @andrastesknickerweasel

Orlais: 5/13 recipes prepared Fine-Herbs Omelette - @andrastesknickerweasel Hard-Cooked Eggs in Mustard Sauce - @andrastesknickerweasel Leek and Gruyere Quiche - @andrastesknickerweasel Creamy Asparagus Soup - @andrastesknickerweasel Plums au Sucre - @andrastesknickerweasel

Orzammar: 3/14 recipes prepared Beer Braised Strung Nug - @andrastesknickerweasel Sautéed Mushrooms - @andrastesknickerweasel Surfacer Sip-Sip - @andrastesknickerweasel

Qun: 1/1 recipe prepared XD Sten Approves 100 Plus Cookies - @protect-him

Rivain: 9/17 recipes prepared Dairsmuid Stars - @andrastesknickerweasel Seer's Spirit - @andrastesknickerweasel Saltfish Cakes - @andrastesknickerweasel Painkiller - @andrastesknickerweasel Ginger Cake with Rum Sauce - @andrastesknickerweasel Ginger Clove Cinnamon Tea - @andrastesknickerweasel Coleslaw - @andrastesknickerweasel Pride of Afsaana - @andrastesknickerweasel Rum and Coconut Water - @andrastesknickerweasel

Starkhaven: 3/14 recipes prepared Cullen Skink - @andrastesknickerweasel Red Wine Chocolate Cake - @protect-him Blueberry Sour Cream Cake - @andrastesknickerweasel

Tevinter: 6/17 recipes prepared Fish Soup - @andrastesknickerweasel Vyrantium Sauce - @andrastesknickerweasel Black Divine - @andrastesknickerweasel Peel Me a Grape Cucumber Salad with Almonds - @andrastesknickerweasel Cardamom Citrus Fruit Salad - @andrastesknickerweasel Drakolisk Ride - @andrastesknickerweasel Off Book DA inspired recipes/cocktails: Minrathous Mule - @andrastesknickerweasel

#Dragon Age cooking club #da cooking club #master post #let's get cooking!

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mellow-honey · 3 years

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Character Headcanons: Idres Lavellan

My Lavellan play through for ‘The Father, The Son’ Au. Still a WIP as I work through Fen’s (the son) personality, how big of a change he is from Solas (the father) and how that changes some plot points in the main story.

Age: 32

Class: Mage Rogue

Weapons of Choice: Dual Blades

Varric’s nickname for them: Bubbles

Who did they romance: Fen’Harel (the son)

Who did they get along with the most: Fen, Leliana, Dorian

Who did they get along with the least: Cassandra, Cole, Sera (she doesn’t hate them. It just took a while for them to find common ground)

More headcanons under cut. Link to where I found some of the prompts here.

10. A food they can't resist: fried sugar dumplings (Jamaican festival)

15. Injuries: childhood scars from learning how to hunt and exploring. Later on some came from human archers. There are scars on her face too but the complexion mod won’t let me have nice things. Later at the Lost Temple of Dirthamen, the high priest gave her a full-body vallaslin. She’s not sure if it was a curse or a thank you.

23. An object that is important to them: a handwritten recipe book that her mother gave her for traveling. It had specific instructions on how to make the meal taste just the way Idres likes and is a mix of cuisines Dalish clans from all other Thedas specialize in.

30. Favorite animal: light-torn steed, Avvar war nug, great halla mount.

37. How they would react to being the last person on the Earth: screaming internally. Would still live everyday just surviving. Would have a lot of animal companions.

48. Viewpoint on accepting help: not opposed to it. Being raised in a clan, she understands the importance of everyone having their role and performing them effectively. However, she will question the intention depending on who offers the help.

49. The perfect day: before the Breach, it was the days preparing for Arlathvhen. During the course of inquisition, any free day she could get. Usually those days are spent with Fen, cherishing the private moments they have together. After inquisition... she's still adjusting.

66. Are they easy to approach?: people often think she is until they actually start speaking to her. She tries to keep most conversations short unless it’s important, interesting or if she’s comfortable with the person.

69. Something they have a reputation for: disappearing. Like all the time.

98. An aroma they like: cinnamon.

#idres lavellan #tfts au #the father the son au #dai au #lavellan oc #lavellen #inquisitor lavellan #her eyes are a bit more vibrant than this #not sure if it's tumblr or how I edited the gif #still learning

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foodofthedas · 4 years

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Food of Thedas

Food of Thedas is a collection of Thedosian recipes and food lore, as well as food criticism from some of the world’s most renown critics (please excuse their personal drama). We hope all of it will enrich your headcanons, RP, and fics.

A few important notes...

These recipes are adapted from a variety of cuisines worldwide, and are intended to reflect the rich diversity of Thedosian and real world cultures.

We will do our best to tag meat, poultry, and seafood, but a few posts may slip through. Please feel free to message us if you see a post tagged incorrectly.

Although our work is derived from real recipes, it has not been tested unless otherwise noted, because our kitchens are tiny and our spoons few. Thus, we accept no responsibility for any kitchen mishaps of your own making—including but not limited to: fires, deflated cakes, demonic possession, wrecked pans or unhappy dinner guests.

This goes double for recipes with foraged ingredients! We cannot stress enough that wild ingredients should be treated with caution, and that you really need to know what kind of mushrooms and such you’re messing with.

... and an introduction to your hosts.

Asher - white, bisexual, nonbinary, Jewish, adult (25+), ADHD, they/them. Asher has been cooking since they were a young’un, has a particular interest in desserts and deep dives into Thedosian lore. They yell about Dragon Age at @lesbianarcana.

Sarah - white, aro ace, cis woman, secular/Jewish-ish, adult (25+), ASD, she/her. Sarah isn’t an experienced cook, but really enjoys coming up with imaginary menus and, ever so rarely, cooking them for family and friends. She follows (and reblogs endlessly) from @theaceofdragons.

We welcome any submissions for Thedosian recipes, or suggestions for recipes to adapt! Thank you for reading, and may your harvest be bountiful and your dinner properly seasoned!

#housekeeping

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firstknight · 4 years

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Alistair berates himself for his dire cooking ability, which is true at the start of Origins, but by the end of the Fifth Blight I like to imagine he understands the sentimental value of giving a well-seasoned meal to someone, as well as just enjoying the modest preparation process. At first, he may have disregarded Leliana’s ‘criticism’ of Fereldan cuisine being grey and bland but soon he would be asking her why she thinks food tastes better in Orlais, interrogating her about why the difference between brown, red and spring onions is so important. Also picking up recipe pamphlets in The Wonders of Thedas, developing a curiosity for each nation’s cuisine; asking Zevran about Antivan fish-based dishes, being too afraid to ask Sten what his diet consisted of in Seheron. Being on the road, however, would mean prioritising convenience and it’s not as if he would have access to many imported spices unless passing through Denerim. Depending on how much coin the party has, he may pick up a pinch of cloves in the hope of making bread sauce ... but mainly he relies on meat stocks and bone broths for flavour. If he’s in a relationship with the Warden, he would save some coin for dried jasmine to steep in tea, or star anise for mulled wine. He really does start believing food is its own love language and sharing food with those you care for can actually be so intimate... While in Redcliffe castle, maybe even Denerim’s estate, he would gravitate towards the kitchens and help with dinner preparations like peeling potatoes, kneading dough, whipping cream etc. Not only to escape his birthright hovering over his shoulders but to swap tips with the chefs (and if you’re in the palace cook’s good graces then you get access to the pantry any time of day or night, now there’s an Inquisition perk...) When the company have helped the Dalish, he leaves the Brecillian Forest with a humble selection of fresh parsley, basil and chives. By the time the Archdemon is vanquished, the stew he makes -- once beige in its uniform colour and flavour -- is now vibrant and comforting, evoking the feeling of home regardless of where his travels lead.

#03. HEADCANON.#food //#( sometimes he just has to bake some bread ..#domestic comforts u kno #leliana singing le festin in the bg

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visceralcoma · 5 years

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MEA CULPA, Chapter 1

Relationships: OC/Felix Alexius, OC/Clemence

Story Summary: The first time Paloma felt like she might make a difference, was purely an accident. In all her years on Thedas, it took accidentally steeping the wrong flowers into a tea for her to feel like her life here had meaning or worth, or that she remotely had any power to change anything of what she knew to come.

Chapter Summary: When the Grand Enchanter began negotiations with Magister Alexius, it resulted in the Arl and their servants being run out of the castle. Leaving the running of the castle to the apprentices, tranquil, and Tevinter slaves. Apprentice Paloma and Tranquil Clemence happen to be tasked with running the kitchens when Paloma has to cover for her an ornery mage in delivering breakfast to one Tevinter mage suffering blight sickness.

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When the servants of Redcliffe castle refused to serve the Tevinter Magisters that had all but invaded in their attempt to “talk” with the rebel mages, they were dismissed as quickly as Arl Teagan and Arlessa Kaitlyn had been kicked out as well.

Grand Enchanter Fiona was subsequently too quick to offer the tranquil and apprentices in their place for the remainder of the Tevinters’ stay. Anything to appease their would be allies.

The problem, however, was very few mages had experience on such domestic tasks, as the Circle made them reliant on tranquil and the Templars. Those that did were few and far between. A fact they learned when the mages retreated to Andoral’s Reach, many mages had to take up the task of domestic duties. There were few who had the forethought to grab recipe books from the archives, a few who remembered their youth in their family homes, and those who had lived as apostates. There were the tranquil that came with them of course, but hunting was a necessity in order to supply meat and well…that’s where the apprentices came in.

Nonetheless, mages and tranquil were now tending to Redcliffe castle.

Paloma just so happened to be one of those assigned to kitchen duties. As an apprentice a few years off from her Harrowing when the rebellion began, she had little practical purpose beyond preparing herbs and rote memorization.

“You are awake early.” Clemence greeted as he walked into the kitchens. Clemence had been her mentor on alchemical procedures in the circle. The Tranquil were often used to guide the young apprentices.

The smell of freshly baked bread and a morning stew so the Tevinter guests could break their fast had wafted into the main hall.

“More like I haven’t slept.” Paloma sighed as she kneaded the last batch of dough. She huffed a stray lock of hair from her face, not wanting to stop what she was doing to tuck it back. It persisted to hang in her face.

Clemence came around to her side, expression muted and neutral as ever. He reached and tucked the lock back. His fingers lingering over the curve of her ears, tracing the scarred flesh where he once remembered they were pointed.

“Thanks.” Paloma smiled brightly at him. His face showed nothing, no response, but Paloma didn’t need a physical reaction to know the nod was his form of acknowledgement.

“What kept you from your slumber?” Clemence asked. “Was it the new tincture draft?”

“You read my mind.” Paloma aggrieved as she tucked the dough ball neatly before quartering it, tucking them until they were smooth balls, and setting them into their own bowls for rest with a towel over them. “I think my dried arias are losing their efficacy. The tainted mice didn’t respond as well as the last batch. Plus I need to collect more Andraste’s Grace, but with the kitchen duties…” Paloma tossed the dough on the counter roughly.

“And the increasing level of mage and templar skirmishes.” Clemence reminded.

“Yeah. A lil difficult to head to the Kocari wilds, not to mention the darkspawn alone. You think they all would have fled back underground with the Breach.” Paloma wiped her brow with her forearm. The stray lock coming loose again.

“It would be negligible to allow you to venture that far south with the increase in darkspawn raids.” Clemence taste-tested the stew and added a pinch of salt and a few more herbs and spices. He stirred once and tasted a sip.

“Hey, that’s going to be a bit too strong.” Paloma came around to stop him.

“Tevinter cuisine preferences are heavily reliant on spiced sauces and stews.” Clemence informed.

“Really?” Paloma came to a pause beside him. “Can I try?”

“If you wish.” Clemence intended on grabbing a second spoon to allow her to taste, but she grabbed the one he had sipped from. He blinked in surprise. “Ah.”

“Ooh.” She moaned. “That’s got some heat! A much better addition.”

“Is it?” Clemence looked down at the vegetable stew.

“Yes! It’ll go perfectly with the rice.” She praised.

Clemence was unused to receiving praise. The Templars only cared for when his potions and cooking was done. A tickle in the back of his mind had him wishing he could smile in return, even if he did not feel the same excitement. But alas, the Rite prevented that.

The kitchen door opened with a disgruntled grunt from Linnea as the milk buckets sloshed and barely remained upright as she slammed them down. “Next time, you’re collecting the ram milk.” Linnea hissed at Paloma.

“Hey, you drew the short stick.” Paloma tutted as she grabbed the buckets to fill the milk churns. One for the larder and one for butter.

“I wasn’t joking.” Linnea growled as her hand lit with flame. “I’m not getting near that thing again.”

Paloma shared a disbelieving look with Clemence.

“Perhaps I should inform our Tevinter guests of your unwillingness to cooperate as a cohesive kitchen unit?” Clemence didn’t blink, merely continued to stir the stew with his monotone voice even. It wasn’t a threat if you heard it in passing, but Paloma knew it to be a threat. There was no tone or inflection, but the words were clear enough to her. And thankfully to Linnea.

“Tell your Tranquil pet to be quiet.” Linnea barked and left the kitchen.

“Hey! He’s not my pet! And you’re supposed to be bringing up the young master’s tea!” Paloma called out the door into the hall, yet Linnea turned a corner down the stairs. “Shoot.” She eyed the tray she had prepared for it. She still had another batch of dough to prepare.

“I will deliver the tea.” Clemence stated. “You have much to do and you arrived before us.”

“No you don’t. The last time you showed yourself in the great hall, they took great offence. I can’t imagine if you did in Magister Alexius’s private quarters.” Paloma tutted and pushed Clemence back to the hearth. “Just begin preparing the servings. I’ll be quick.”

“If you insist.” Clemence stepped to the iron stove where a cauldron had been sat filled with freshly cooked rice. He carried it closer to the hearth and besides a stack of wooden bowls. With a wooden spoon he quickly filled each bowl. Half with rice. Half with stew. It was packed and set on the serving carts.

Paloma on the other hand was opening a jar with a dried tea powder concoction. She measured out according to a tacked up piece of parchment, exactly three scoops into a parchment pouch and tied it off before adding it to a kettle. As it boiled, she sprinkled in lyrium dust and stirred. It took five minutes to prepare, then she let it simmer for ten before serving it into an enchanted teapot to keep it warm. She set it on a special tray, where Clemence also placed a bowl of rice and stew, freshly baked bread roll, a cluster of grapes, sugar cubes, and lemon slices.

Paloma eyed the grapes, plucking the withering and wilting ones, before nodding. Utensils and linen napkin set on, it was ready to deliver.

“I’ll be back down.” Paloma pushed the door to the stairs open with her hip.

“I await your return.” Clemence watched her go. He stared at where she’d been kneading dough long after she had left. If the efficacy of her arias were waning, it would do well to jar them for preservation, much like they did the berries and fruits.

“Clemence.” Lysas knocked as he entered the kitchen, beside him was another elven mage who was slight and young. “I bring you Banon. He will be assisting you in the kitchens. He has only just arrived. Grand Enchanter Fiona requests he be given simple tasks for now until we can place him in the library.”

Banon stepped in after Lysas. Clemence took one look at him, and then down to his hands. Soft skin, ink under his fingernails, and paper cuts.

Where was a mage still performing archival duties as to have ink under his nails? He squinted but nodded.

“You can assist with the fruit preparation.” Clemence nodded and directed Banon to the precision knives.

“Fruit preparation?” Banon asked with a frown.

“The Tevinters prefer the fruits are presented for breakfast as such.” He pointed to the image Paloma had drawn. A cornucopia of grapes, assorted imported bananas, mangos, and berries.

“How queer, so much effort when you can just grab the fruit from a pile.” Banon huffed.

“They are particular in their aesthetic appeal of their foods at banquets and in personal.” Lysas smirked. “Some would say they are worse than Orlesians.”

Banon shivered. “No one can beat the Orlesians in that respect.”

“You will be surprised.” Clemence droned.

“I leave you in his care, Clemence?” Lysas’s gaze flicked toward Banon’s hands with meaning.

“Of course. Be sure to wash your hands thoroughly, including under your fingernails before handling the fruits.” Clemence stared long at Banon.

Banon looked down at his hands.

“You don’t really expect me to take orders from a Tranquil?” Banon spoke up.

“I expect you to aid where you can in these trying times while the Grand Enchanter negotiates with the Tevinters on our behalf.” Lysas leveled him with a stern look, daring Banon to talk back.

“Hmph.” Banon frowned before moving to the sink where he cleaned.

“Besides, Clemence gives no orders.” Lysas smiled softly.

Clemence pulled the other needed fruits from the larder.

“Oh…” Banon looked between them. “Well good.”

“I only remind of that which needs to be done. Be it by you, me, or the others.” Clemence expressed. “It matters little on who performs it, only that it is done.”

Banon wiped his hands dry. “Right…”

“Here are the fruits. Please prepare. The breaking fast banquet will begin soon.” Clemence set the fruits down and returned back to plating the rice and stew, with bread set.

They lulled into silence as they worked. Clemence noted Lysas’s continued presence. He was looking around the kitchen and then down the hall.

“Is there anything else, Enchanter Lysas?” Clemence questioned.

“Where is Linnea?” Lysas frowned.

“Linnea left in a fit of rage after having had to milk the rams this morning.”

Lysas looked down the hall. “And where is Paloma?”

“She has gone to deliver the young master’s tea.”

Lysas frowned, his body rigid as he quickly paled. “Oh dear.”

Paloma ascended the steps carefully, slowing when needed. She reached the third floor of the castle and walked down the hallway. She didn’t know exactly which room only that it was the one opposite the library in the royal wing. Paloma adjusted her grip on the tray as she passed a Tevinter slave standing guard. She wore little save for the spiked collar around her neck, some cloth underneath that leading down to her chest in a criss-crossed fashion, a belt and long loincloth, leather gloves, and her shoes. Her sun darkened torso and thighs entirely on display. She stared ahead without a helmet to hide her face.

“Um…” Paloma tried not to stare as she passed. They slaves were not allowed to speak to the mages, so she knew not to ask them. But that didn’t mean the slaves didn’t stare. “I need to find the library.” She squeezed out around a held breath.

The slave stared long at her. Paloma considered just opening each door, until the slave turned her head and stared at a door three down from where they were.

“Th-thank you.” Paloma smiled and plucked a few grapes from the tray and held them out to the slave. As soon as the slave grabbed them, Paloma was quick to keep moving. Else the slave end up in trouble.

She found the door and peeked inside to confirm it was the library. Lifting the tray again, she went to the other door, feeling that slave’s gaze hard on her as she knocked. It was quiet, until she heard a faint invitation to come in.

Paloma pushed the door open and walked into the dark stale smelling room. The only light being from the hearth and a bedside candle. She didn’t dare look, instead wishing to drop the tray off at the table and retreat, but a cough had her looking toward the bed, toward Felix.

He was a lot paler than she recalled.

He let out a wheezing cough as he caught her gaze with his incredulous one. “You’re new.”

“Oh- I…” Paloma wanted to apologize but the young man devolved into a coughing fit as he tried to climb out of the bed. He gripped a bedpost to steady himself.

Quickly she poured his tea and crossed the room to his side. “Please sit, drink your medicinal tea.” She gently guided him back into bed.

“You shouldn’t come close.” He wheezed as she set the blankets over his lap.

“Why?” Paloma already knew why that was. “Are you sick?”

He gave an amused huff. “Yes, very much so.”

“Oh dear.” Paloma deadpanned, looking from his pallid complexion, reddened nose, and bloodshot eyes. “I hadn’t noticed.”

Felix’s grin was wide as he laughed, which turned into coughs as he clutched his chest.

“Drink your tea.” Paloma tutted as she helped raise the cup to his lips. His grimace told tale of how awful the taste was, but he drank it all. “Yes, I’m sure it’s quite bitter.”

“But its taste is a marked improvement from the powders.” Felix sighed as he settled back on the bed. “I find I can’t quite stomach to swallow them without liquid.” He muttered. “The tea’s texture is much more preferable.”

“You should consider having the powders pressed into capsules.” Paloma suggested as she stepped back finally. “Are you wishing to break your fast in bed or the table?”

“Bed please.” He spoke automatically but was caught on one word.

Paloma grabbed the tray. Her fingers working quick to pull the legs out to prop it up on the bed.

“Capsules?” Felix squinted.

“Pardon?”

“What are capsules?” Felix questioned again.

“Oh.” Paloma froze. Had she mentioned something they didn’t have yet? “Ah… using the uh powders, if you press them tightly with binding agents, they’re much easier to swallow whole instead of ingesting powders.”

“Huh.” Felix squinted. “I don’t believe my father has tried that yet.”

“Well I certainly hope he may. Will that be all for this morning.” Paloma wanted to return to the kitchen quickly.

“No. Uh…” Felix looked at her and then smiled. “I must say you are certainly a sight better than the last serving girl.”

“Linnea does take some getting used to.”

“She was rather brusque.” Felix mused. Silence lapsed between them.

Paloma looked toward the door. She had so many more duties and things to bake for supper and then evening meal. And she desperately wanted to discuss with Clemence alternative methods of prolonging the efficacy of her herbs. “If that is all?”

“I don’t believe I caught your name.” Felix asked at the same time.

“Pardon my manners, sir! I am Paloma Belpre.” Paloma gave an overly formal bow with a playful smirk. Felix chuckled at her antics.

“I am Felix Alexiu-” He introduced himself but stopped when Paloma’s smile grew wider. “And you already knew that.”

“Almost all the rebel mages are aware of who you are and…” She trailed off and winced.

“Ah I take it my condition has been the subject of gossip?”

“Well...I don’t wish to get anyone in trouble, but...the walls have quite a lot of ears.” Paloma didn’t want to get anyone in trouble just because she knew many facts of things to come and things that are.

“And they whisper quite readily.” Felix sighed and eyed the tray of food. “Thank you for the morning meal, and my tea.”

“It was no trouble, sir.” She nodded, gave a quick bow and left.

Paloma walked down the hall quickly only to see Lysas coming down the other way hurriedly.

“Thank the Maker, there you are.” Lysas huffed as he jogged to her and checked her over.

“What’s the issue? Is something wrong?” Paloma asked.

“No...I…” He paused and looked at the female slave watching them. “I just need to make sure you return back to your kitchen duties.”

“Oh. Of course.” Paloma eyed him. His shoulders tense and his skin paler than normal. They walked down the stairs and back toward the kitchens. “Care to explain?” She asked once they were within eyesight of the kitchen.

“While the Grand Enchanter negotiates our potential alliance with Magister Alexius, she has urged that no apprentice, especially an elven one, be left alone with any Tevinter magister.” He spoke lowly.

Paloma stilled. “I am not an elf.” She stated simply. “But I do see the danger in apprentices being alone with any magister.”

Lysas bit his tongue, not wishing to correct her initial reaction. He was well away of her self-disfigurement. But it was neither the time or place to handle that. “Thank you. I will speak to Linnea on her abandonment of her duties. In the meantime I will have Keili assigned to the kitchens with you.”

“Keili?”

#dragon age fanfiction #modern character in thedas #modern girl in thedas #felix alexius #clemence the tranquil

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trulycertain · 7 years

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Reprise (4/8)

Part one | Part two | Part three

In this chapter: “sad magical fridge notes”.

IV. I love another, and thus I hate myself

The library is silent when Dorian climbs up the stairs. His steps echo off the stone, as do the low sounds of silk on silk - and in its strangeness, that makes him pause. Before, he’d almost never be here in full robes, and certainly not in these, which are half-ceremonial and weighed down with unnecessary nods to status. This was his place; somewhere that, for once in his life, he could be quiet. Some of the politicians he knows would burst into appalled laughter at the thought of him running about in leathers and trekking through swamps, but they don’t know the man who lived here, nor the man who fled from his ancestral home with nothing but the staff on his back.

He should go back to the others, perhaps offer them a proper tour, not the cheerful but no doubt sanitised one Josephine will be offering. That’s where I mistimed a force spell experiment and nearly made a hasty exit through a wall, and Cremisius had to catch me while slagging off “bloody stupid aristos.” That’s where Josephine caught me making off with a 9:32 vintage and then drank half of it with me. That’s where Gal sang “Little Langdon’s Mabari” in front of half the troops for a bet and almost went puce. That’s where the cook asked me for a Qarinus stew recipe and made a sincere and very nearly edible attempt. That’s where Gal saddled my horse and kissed me goodbye before things went entirely to shit.

Instead, he stays.

He runs his hand over the spines in the Imperial History section. It feels familiar, like greeting an old friend, even if the silence is new. At least his fingers haven’t come away dusty, he thinks as he rubs them together; this place is still being used. Even so, he watches the dust motes dance in the sunlight through the windows, looks at the empty corner where Fiona and the researchers used to be, and thinks that he didn’t remember this place being quite so dark.

It’s strange, being here again. It can only have been, what, eighteen months? Perhaps more. And yet it feels like a lifetime.

Well, of course it does. Back then, most of his friends were here, and he’d only have to take a flight of stairs, if that, to see the man he…

Ah. With no-one to see him, he grimaces, as if he’s prodded an old wound. Which might be too close to the truth, actually. It certainly doesn’t feel like it’s healing. He knew it would hurt, all this, but he hadn’t quite expected… Seeing Gal felt as if someone had reached into his chest and attempted to tear his heart out. It still does. He wanted to turn and run, or blow something up. Or drink until he couldn’t see straight and sobriety was just a word said by fools.

No, none of that. He made himself come here. He’ll never get through this if he doesn’t put it neatly somewhere he doesn’t have to think about it, much like his father’s death and the years he spent attempting to drink himself into an early grave. But those memories are different. The pain is more obvious. Moreso than…

The mornings, he thinks, as he rounds the corner. Waking up with warm skin and drowsy laughter next to him, and marvelling at the bedhead of a semi-conscious barbarian. He remembers the sleepy affection and mumbled conversations and finally, with the world just about saved, having time for decent morning sex. And later the dreadful Fereldan food, the supposedly “hearty” - meaning grey - stews that he couldn’t bring himself to mind when his friends were laughing with him. Later still, those quiet, awkward attempts at Tevene cuisine from the kitchen staff. The way he’d groggily look up to find some young cook or other standing, looking expectant and hopeful at once, and he’d end up trying not to grimace too much and make encouraging noises, because look at them, it’s hideous, it would be like kicking a mabari, and I don’t even know where they found that recipe for garem…

Frightening, that sort of belonging - how easy it is to accept it, and take it for granted. Frightening, how good it felt to have a man kiss him and say I love you in front of anyone who could see them, uncaring of the whispers.

To have a man who promised him more.

He shakes away the thought and unclasps his cloak, throwing it over the back of his old armchair. Then he starts to browse the Chantry History shelf, trying not to close his eyes, to feel like it’s two years ago and he’s waiting for the quiet, clanking steps of a man in mail and -

“You were right.”

He carefully doesn’t freeze. Instead he says, “I beg your pardon?”

Gal’s exhale is a small thing, barely there in the echoing silence of the library. “I should have told you about the kidnapping attempts. I thought I’d rather explain in person. Didn’t want to imply an urgency that wasn’t there.” Still so soft-spoken, for such a large man; but then, it’s not as if he has anything to prove.

“No, no, Ser Trevelyan, I’m sure you knew best.” Dorian steels himself, and turns, sighing. “As I said, it’s not like intelligence is key.”

“I - “

“It’s not as if you could have disappeared from Thedas entirely and left an organisation scurrying around in your wake, wondering what happened to you.”

“I knew I could take the Venatori,” Gal says quietly. The tired way he rubs at his forehead belies the arrogance of his words.

“Yes, of course. The same way you could take Solas,” Dorian snaps. “After all, who can stop the mighty Inquisitor when he’s determined to get himself killed?” The words are a snarl, too loud, and when the silence returns, it’s deafening.

It sounded too… everything. It sounded like he cares.

Gal stares at him. Those eyes are still entirely too blue, too familiar, beneath the warpaint. This could almost be one of those arguments where Gal wanted to run into danger and they’d argue until a decision was made - or the mission came around, and one was forced - or they’d distract each other.

Dorian keeps his expression blank and his arms crossed, even as his heart is speeding; even as he tries not to remember the man who used to laugh against his mouth and fall into bed with him, the man who asked him to stay and promised him -

He’s had enough practice. He’s been not-thinking of such things since he arrived and saw this short-haired, hollow-eyed stranger who’d actually bothered to shave - and that alone told him Gal must have been dreading the meeting, dreading him.

He adds, more calmly, “Not that it’s any of my business, of course.” You made sure of that. “Some of us have more important things to worry about.” He adds, too casually, “The fall of the Imperium, for example.”

Gal looks at the shelves, the walls - anywhere but at him. “I know. That’s why I waited to tell you.”

Dorian barks a disbelieving laugh. “I see. So this is my fault.”

Gal frowns. “That’s not what I meant.”

That’s only worth ignoring. Dorian sighs. “Why are you here, Herald?”

Gal sounds frustrated when he says, “The others wanted to see you. They’ve started discussing the findings from the Venatori camp.”

“Right, yes. Of course.” He waves a hand and wonders when he started sounding like an exhausted magister. No - he wonders when he started sounding like his father. “I’ll be right with you.”

He gathers himself, assumes the stonefacedness one should expect from a representative of the Lucerni, and then follows Gal out of the room. He feels every inch of the space between them, and Gal still won’t look at him.

The opposite problem to Mae’s, he thinks later, in the mages’ tower. Gal and Josephine, even Lucia, are intent on the scraps of parchment and half-torn diagrams, but Maevaris… She keeps glancing at him, and if he didn’t know her better, it would look casual. But he does know her better, so he knows that she’s worried about him. Even while she’s running a hand over the parchments and unbinding minor wards - Did they really think this would keep anyone out? - she has half an eye on him.

He wouldn’t mind so much if it was general worry, the sort she’d expressed on the journey over. Instead, this feels far too much like she’s saying, You’re going to do something stupid, aren’t you? He knows that look. It was the same look she wore when he was about to hop the wall in his second Circle and run for the nearest red-lantern district.

She’s wrong, of course. He knows how to keep his distance, even if she’s always accused him of wearing his heart on his sleeve.

He frowns down at one of the diagrams, pulling it closer. Not a diagram - a map. He snorts, shaking his head. “Half of this is complaining about the weather - mal, mal, mal - but I know this place. They’re saying it’s where they’re storing the red lyrium for their little enterprise.” He feels the silence and the others’ eyes on him, but he traces the cliffs and throws a little magic into his touch, a basic prodding of barriers. The ink spreads, changes. “Is this part of why you weren’t content to say they were only in the Storm Coast?” He looks up and addresses the question to Josephine, but he hears mail and leather as someone steps closer. “I suppose this could have passed for Long River, but this is… See for yourself.” He moves it to the centre of the table with an unnecessary flourish, and he pretends it’s not partly so Gal won’t have to lean over him.

Gal says quietly, “It’s a stream off Lake Lothias.” He inhales. “We didn’t have the countercharms to…”

“What, no convenient Tevene rejects running about? Couldn’t you have taken a few of the Venatori captive?”

“They tended to die,” Gal replies flatly. “Usually had a few blood wards laid out in case of capture.”

Dorian tries not to let his frustration through. “And the work I left you on this specific topic? My own countercharms and dispels?”

“They’ve created new forms. Spells I’ve never seen before. This isn’t like before, when we had an entire Inquisition and the Redcliffe mages at our back to research. They’ve been careful to cover their tracks.”

Maevaris laughs at that and says, “I never thought anyone would call the Venatori thorough. But perhaps this group is different.”

“Or luckier.” Gal ducks his head, frustration in the line of those broad shoulders. “We’ve never managed to take them unawares.” He must see Dorian’s appalled look, for he adds, “Blame lack of numbers and other priorities. We were focused on the remaining rifts, and we thought these were just stragglers. We were wrong.” He looks back to the map.

Dorian sighs. “I’m missing the days when you had a decent commander. But I suppose he’s off house-training ex-templars.” From the letters he’s received, that seems to be the case. One of them knew the Herald, Cullen had said. She writes to him, on occasion. He’s not sure whether to mentally congratulate Cullen for getting out of this mess or go and drag him back by that hideous fur ruff. He crosses his arms and straightens his spine. “So, what are you planning to do?”

“We need to take a separate team back to the Hinterlands…” Gal pauses. “But we need good barriers. If they’re handling the red lyrium, we can’t let them only do it with armour. We need mages.” He runs a hand through his hair. “We haven’t got many, these days.” He closes his eyes. “We have to get rid of the lyrium. I’ll speak to the troops. Tell them we’re changing plans.”

“I’ll accompany you,” Josephine hastens to add, and she glances at Dorian with a flash of something like empathy.

Then Gal’s leaving, and Dorian’s trying not to think that the room suddenly feels… emptier.

“I should have offered to help,” Lucia says, sounding bitter. “Here I’m only going to be a paperweight.”

Dorian half-grins at her. “I spent half of the campaign against Corypheus as one. Surprising, how many useful things you can find when you’re stuck to a desk.”

She tries to smile, and fails.

“He’ll drag you out eventually. He always likes to see what a decent mage can do.” He shifts more of the papers, piling them up next to him. “That goes double if they’re from the dread Imperium. I’d brush up on your pyromancy, if I were you.” Not that she needs it. She’s one of the best she’s seen, probably far better with fire than he is.

“Dorian…” Maevaris starts.

He shakes his head. “I know. We have work to do.”

And work he does. But no more revelations are forthcoming, even when they untease a few wards and charms he’s never encountered in the wild before. Old Tevene. How very traditional. And snotty.

He finds letters home and other such uselessness, with no names he knows; herb lists and cookery, of all things; an artistic sketch of a tree. None of them seem coded, or useful, though he puts them aside just in case. He wonders why they even bothered; perhaps they do all this as a matter of course, like a self-conscious teenager with a first diary.

The hours pass, and he finds himself with a headache and too many distractions, but no useful information. Eventually he admits defeat, and journeys groggily from the tower with a wave and some muttered cursing.

He looks up when the echoes of his footsteps change. A certain kind of stone, a lower ceiling. He realises his feet have led him to his old quarters.

Perhaps he was given new ones. He doesn’t know, and he doesn’t care. He locks the door behind him and barely bothers undressing before he falls onto the bed.

He tries not to see Gal’s sad eyes every time he blinks, tries not to think at all - but there’s a hum under his skin, and he drowsily raises his hand, quite without meaning to…

The old enchantments flare to life. The annotations in light next to empty shelves, the small reminders floating in the air in his own handwriting: Take an extra shirt. The Mire, he reads, next to the armoire. And an addition, in a familiar, Chantry-neat hand: Warmth wax for Dorian’s boots. He’d shown Gal how to tap into the spell, taken his hand as he’d written. To channel energy, he explained, but that wasn’t entirely the truth.

He looks up and sees the hastily-drawn maps hovering on the ceiling, the names in Tevene next to the old Arcanum and Common ones because Gal wanted to learn, always wanted to know…

“How many languages do you know?” he’d asked, in mounting amusement, one of those semi-rare nights Gal had ended up in his bed rather than the other way round, after one of those labyrinthine middle-of-the-night conversations. It had been surprising how enjoyable they were, and how many they could have, now neither one of them had to wake up early and rush out on missions at the crack of dawn.

Gal looked thoughtfully at the ceiling. ��Common,” he said, as if that wasn’t obvious. Wryly, after a pause: “Orlesian.”

Dorian knew his cue when he heard it, and said flatly, “I’m appalled.”

“Did you not see my name?” Gal said, with one of those white-toothed, slightly silly grins. “Besides, most nobles know some. You do.”

“Well yes, but that’s because we aren’t all barbarians and some of us need to trade.” It was an old game to slip into, the insults, all fond.

“And some of us had an Orlesian grandmother.”

Dorian blinked and turned his head, watching the spell-light reflect in Gal’s eyes. “Now that I didn’t know.”

“Never met her. She died soon after I was born. My mother didn’t like talking about her much.” Gal shrugged. “But she picked up the language from her, she always said. Made sure I got some of it.” He exhaled, and looked Dorian in the eye. “My Antivan’s a little rusty, but Josephine lets me practice. And the only Tevene phrases I know are curses.”

Dorian couldn’t help laughing at that. “It seems I’m a bad influence.”

Gal just smiled back. “True.” A thoughtful look appeared on his face. “But there’s... there’s one other word I know.”

“Oh?”

Gal leaned across and said softly, into Dorian’s ear, “Amatus.”

Dorian’s laughter returned, because he knew full well he wasn’t being mocked. He took Gal’s arm and said, “You’re never going to let me live that down, are you?”

Gal just looked at him like he was something… rare. Precious, perhaps. All startled delight. “I told you, I like it. It’s a good word.” Then the affection was replaced by something fiendish. He leaned across again and repeated, “Amatus.” He said it as if savouring it, smiling against Dorian’s cheek and ignoring the fact that both of them dearly needed a shave. He pressed his nose to Dorian’s neck. “I love you,” he said, with a hint of that low, delighted laughter. And then he said it again, with a kiss to Dorian’s shoulder - and then again, ignoring Dorian calling him an “utter sap” and proceeding to say it through laughter until Dorian had to shut him up and they were both thoroughly distracted.

Dorian stares at the ceiling - at the remnants of a life he’d thought was his - until the words begin to blur. He should have unmade the spells before he left, but... he thought he’d be coming back, once.

He glares at his own stupidity, extinguishes it all with a snap of his fingers, and tries to sleep.

He wakes too soon, freezing. He’d forgotten how bloody cold it was down south. He reaches down the bed, out of habit more than anything… and pauses, raising his head from the pillow to look again. He stares at the furs and extra blankets, neatly folded at the foot of his bed - more than the servants used to give, and Gal had always sneaked a few more in because You’re shivering, Dorian, putting them away in the mornings with that silent, Chantry-raised scrupulousness while Dorian was still trying to stagger to the privy and not break his neck - and then he grabs them. He shoves them over himself without ceremony, trying not to think about any of it, or about the new spellweaving candles laid on his old desk. The servants, no doubt.

He slides into the Fade mostly warm and trying to curl around someone who isn’t there. The same as usual.

#my fic #reprise #that angst au #shield raised #dorian x inquisitor #gal trevelyan #dorian pavus #post-trespasser

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bethanyesda · 7 years

Note

55 & 123 for jasper and eric (eye emoji)

eeeeeeeeeeeeeeeeeeeeek i hope you like it!!

“Shut up and kiss me already.”

“Let me help you with that.”

Eric/Jasper –Modern Thedas/Stripper!Jasper AU

Eric woke up with a clear head and heavy limbs. He shiftedand sunk further into the mattress, humming at the memories of finely-sculptedmuscles and teasing smirks from the night before. Jasper. The name wasbold in his mind, as was his image – a model in all but profession. The latestproject was one of Eric’s favourites, and he took a deep inhale, revelling inthe sweet fragrance that had permeated throughout the room.

“You’re awake. I…hope you don’t mind.” An Orlesian accentrang out.

Eric rubbed his eyes as he sat up, finally squinting at theman stood by the slit between the curtains. Sunlight filtered through them,casting long shadows that trailed up as far as the foot of the bed, cutting animpressive figure out of Jasper from behind. The red in his hair was stark fromwhere Eric sat, his own light locks drooping into view, mussed from sleep.

“What in the Maker’s- oh,” Eric gasped, looking aroundwildly. “This is…well, it’s not often I’m really speechless, Jasper.”

“I aim to please, mon cher – it is my job.” The smilewas audible in his voice. Jasper turned, resting himself on a nearby armchair,admiring his handiwork. The grin slipped, however, and Eric felt his heartfalter a moment. “I must leave now. Surely, I have overstayed my welcome as itis, no? Thank you for the opportunity once again, Eric.”

Eric…that’s the first time he’s said my name. Theartist shook the niggling thought from his mind, untangling himself from hissheets to rise and cross over to where Jasper stood. Standing only amplifiedthe beauty of what Jasper had done while he had slept: all of the flowers fromthe sketching session last night had been gathered from the living room floorand arranged carefully around his bedroom.

“If I wanted you to leave, I would’ve asked you to,” Ericreplied, admiring how the shadows sunk into the curves of Jasper’s face. “Trustme – wouldn’t be the first time I’ve been thrown out.”

The Orlesian chuckled. “I’m sure you have a lot of visitors –it only stands to reason that some wouldn’t be as…savoury, as I.”

“Debatable.”

“Excuse me; I am excellent company. My mother is wontto say so,” Jasper protested, feigning offence. He rested a hand on his chest andtipped his head back, huffing in a grand show of dramatics.

“Whatever you say,” Eric said in a sing-song voice, eyeingJasper carefully. “Now, you are a guest, monsieur – get your fine,Orlesian behind into a kitchen and I shall make us something to eat.”

Jasper grinned, wide, and swept out a hand, beckoning for Ericto lead on. The silky kimono dripped off of his tawny skin, almost criminallyloose. A muscular chest was bared for Eric to have his fill of, dusting ofauburn chest hair and all. The kitchen was clean, save for the couple ofbottles of wine strewn on the counter. A vase that Eric didn’t recognise as oneof his own sat on the breakfast bar.

“Gardenias,” he stated, rushing forwards to stroke thesmooth, white petals. “You brought these? When?”

“Well, I am an early riser, so I thought I would get yousomething to thank you. Forgive the cheesiness, but flowers are the best way tosay more than words can tell, no?”

Indeed. Eric pondered the answer as he rummagedthrough the cupboards for ingredients, emptying out the recipe requirements he’dmemorised into a glass bowl. Gardenias? Surely, he doesn’t mean…no. Hardlyanyone indulges in flower language anymore. He knew better than to allowhis mind to run wilder than it already had. Last night had come close, whatwith Jasper posing nude…covered in flowers. The sketch was a good one, as well,in Eric’s opinion. The word “muse” floated through his head as he prepared thepan. Perhaps he was getting too caught up in this. He wasn’t sure.

He opened the fridge and frowned when he came away with nomilk. Eric began to ask about it when he turned to face Jasper, finding itdangling precariously from his fingers. He scoffed and grabbed it from theOrlesian, shaking his head.

“Is there anything I can do to help, mon trésor?” Ericreminded himself the pet names were a character quirk of Jasper’s as his heartlurched at the word.

He glanced backwards and arched an eyebrow, trying to stillhis racing pulse. “You were doing a good job of being a pretty ornament for mykitchen.”

“You wound me, ser – I have many talents. Orlesian cuisineis the best, you know.”

“Said every Orlesian ever. You don’t get much Orlesian foodin the Free Marches, I’m afraid.”

“Oh, I’ll have to cook for you some time, then. I assureyou, whatever I make, you will love.”

“If you put it that way.”

Eric could hear shifting fabric and Jasper softly paddingtowards him. Soon, warm breath was tickling the back of his neck as he pouredpancake batter into a hot pan, the mix sizzling as it made contact with it. Fingertipslingered on his wrist, tapping out a simple tune in time with a soft hum. Itwas a rich sound, warming Eric more the longer it continued.

The pair fell into a comfortable silence, broken when Ericplated two fluffy pancakes and placed them on the breakfast bar. Jasper didn’tbudge, and he exchanged a steady stare with Eric, exhaling before he steppedforwards, cupped his cheeks and pressed his lips to his. For a moment, Eric’smind whirred and spluttered, unable to process all the sensory input – the tendernessof Jasper’s lips, the rasp of his stubble against his jaw, the passion withwhich he drove the kiss – and the fact that they were kissing.

He melted into it and rested his hands on Jasper’s forearms,the Orlesian’s own planted on Eric’s hips. Jasper moaned and nipped gently atEric’s bottom lip, spurring them on in a new bout of ardour. After a foreverand a half in each other’s embrace, sharing themselves so easily, they brokeaway. They still held each other close as Eric’s eyes fluttered open, wide andimpossibly blue, to meet the silver gaze he…he loved.

“Forgive me,” Jasper murmured. “I…I didn’t mean to-…I amnormally good at this.”

A finger jumped up to his lips, still slightly swollen andpink. “Jasper…it was perfect. You were perfect. Maker, you’re…”

“Disarming?”

“Hey! You can’t do that right after you-…really?”

“Mon cher, I am nothing if I do not tease you. Now, I believewe have a breakfast to eat?”

#just tell me if i messed eric up #oh dear #fluff #fic #jasper #jasper chastain #eric #eric trevelyan #eric x jasper #Local Hot Boys #howedass #jess answers #myfic

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felassan · 8 months

Text

just some thoughts (and things that stood out to me) on the latest batch of Dragon Age official cookbook preview pages (first batch, thoughts on those), under a cut in case anyone would rather not see cookbook spoilers :) -

thoughts:

it's neat to see some veggie recipes in there

I was hoping that the cookbook would contain recipes from across Thedas, from different nations and groups/factions, not just a few. and in the preview pages you can see recipes/food from Antiva, Rivain, Seheron, Nevarra, Anderfels, the Dalish, the dwarves, Tevinter, the Avvar, Chasind, etc, which is neat.

in my post on the first lot of preview pages, I said that the thing I'm most excited about about the cookbook is the new snippets of lore scattered throughout, and it looks like this theme continues. for example, I don't recall knowing this factoid before about Nevarran cultural approach to food/cuisine: "For Nevarrans, food is as much a feast for the eyes as for the mouth"

it's nice to see references to different characters from all three main games in the book, such as Sera, Alistair, Fenris, and Merrill.

in my post on the first lot of preview pages, I wondered if the recipes were written/compiled by one person, someone who was like Thedas' culinary world's answer to Genitivi. and I feel like this isn't too far off the case. Genitivi travelled all throughout Thedas gathering lore and information and writing about what he saw. in the Introduction page of the cookbook, we learn that the book author Devon set out to travel all across Thedas to sample and study the foods of the world, and they have now written this book and compiled these recipes based on their journeys and experiences.

I've made nettle soup irl from nettles that I foraged myself, so I'm excited to try making it again using the recipe from this book ◕‿◕

I searched bits of yet otherrr preview pages of the cookbook that are available elsewhere, and in these pages+those pages at least, I can see no mention so far of Serault/Seraultine food q.q but like I said, that wish is extremely niche to me as a person LOL so that's ok hh

Some other things:

First, we have 2 new mentions of Solas, beyond the egg joke from the first batch of preview pages. I have transcribed them here:

Mention 1) - "[...] brought on by the changing of the seasons, but they also ensure that long journeys away from home are possible. Imagine how difficult it would be for Dalish hunters to bring back meat the clan is depending on if they have to be back for supper every night - or, worse, hunt on an empty stomach! This spiced jerky ensures that all Dalish hunters are well provisioned whenever they set out on a hunt so that no one, either the hunter or the clan at home, must go hungry. I do wonder, given how well this food keeps, whether it's used in offerings made by certain Dalish elves to Fen'Harel. Although his shrines are usually located well outside of Dalish camps, I can't imagine that leaving behind food that'll readily spoil is good practice, especially if the prevailing opinion about these shrines is to avoid them. Besides, he is the Dread Wolf. If any god would enjoy a good piece of jerky, it should be him!" [text seems to accompany Spiced Jerky recipe]

I thought this one was especially interesting given the reference to "certain Dalish elves" making offerings to Fen'Harel. 👁️ (jerky food treats for dogs is a thing tho hhh) It would be fun if this was a reference to the "Fen'Harel cultists"/Agents of Fen'Harel and their activities (not literal offerings perhaps but 'offerings' 🤔 supply network?). or just as interestingly, we know that "In the past, however, it is said that the Dread Wolf was called upon by elves for aid and advice in various matters, but always with a price. In spite of this, offerings of thanks were often given for Fen'Harel's help as he did follow through on promises of aid, if in an unorthodox manner. Since the fall of Arlathan, however, this practice has understandably fallen out of favor as a rule", and we also know that "Furthermore, some Dalish elves still erect shrines to him and make offerings; perhaps as a form of appeasement, but still a sign that the fearful wariness in which the Dread Wolf is held by modern-day elves is not absolute" [from Offering to the Dread Wolf in Landmarks on the Plains]. this reminds me of the other elves in other places which "yet linger" (Solas/Abelas conversation).

Mention 2) - "Hearth Cakes. Some lovely comfort food, courtesy of the Dalish. These cakes are traditionally made over the hearth on an iron griddle or skillet (hence the name). While the original recipe calls for halla butter, I've found that other types of butter work just as well. The resulting dough stays moist on the inside, but crisp and flaky on the outside. In other words: perfect. Although hearth cakes can be made plain, I recommend adding some dried fruit into the mix. Cranberries, raisins and currants all work. I believe the Dalish simply use whatever is on hand. Of course, if you're feeling a bit mischievous, you could mix in some hot peppers instead. Just be prepared to be cursed as loudly and vehemently as Fen'Harel, the Lord of Tricksters himself!" [text seems to accompany Hearth Cakes recipe]

Also -

there are at least two mentions of sus unidentified/mystery meat hhh

the 'canon worldstate' that the cookbook is set in is in a time period after the new Divine is crowned in DA:I (so it's likely been penned in-world post-DA:I. before or after Trespasser I wonder?). in the cookbook worldstate also, the Divine's identity is given as Cassandra, the monarch of Ferelden is given as Alistair, Hawke's personality is given as Diplomatic, and they must have been a warrior or rogue, because this world's Varric met Bethany, so Carver would have died in the DAII prologue. is this the 'default' worldstate BioWare will use for DA:D in the case of no import/Keep-setup of choices? also, the Inquisition and the Inquisitor seem to be mentioned in the present tense.

in the photo for Rivaini couscous, one of the props is the Alistair pendant and letter item from the Gear Store (20% off discount code if you want one can be found here). is there meaning in this, is it random/aesthetic dressing for the photo setup, or is it simply merch placement/promo?

the in-world writer of the book, Devon, seems to be a hero fan, of the 3 main PCs and their companions 🥺 going by the way they write about them and how they partially inspired their food quest and how they know trivia about them. which I just think is so cute. and this leads to the next point which is simply

❗ Hero of Ferelden, Champion of Kirkwall and Inquisitor mentions

I'm also 🥺 over how Devon seems to have been the child of the chef/cook and/or the kitchen boy, girl or child at Castle Cousland. little things like this make the world feel more alive and the call back is nice. it also makes me wonder how old Devon was during the time when Duncan was recruiting the HoF, if they were born by then at all.

the recipes also seem to span our time through the series. for example, "Cacio e pepe" I think was first mentioned in Tevinter Nights. meanwhile, Chasind Sack Mead was a gift item all the way back in DA:O.

the map in the background of page 8 looks like it's the one from Tevinter Nights.

there's a recipe for Hearth Cakes in World of Thedas. we can see from the contents page of the cookbook that there is a recipe for Hearth Cakes in the new cookbook too. Sera's Yummy Corn, for instance, also appears in both. I wonder how much overlap there is between the food section in WoT and the new cookbook? are they straight copy-pastes of that content, or new versions/Devon's take [etc] of these foods? hopefully the latter ^^ from the 'yet other bits of pages elsewhere' that I've seen, it looks like the latter i.e. not copy-pastes of WoT, but without the full book to compare side by side with WoT it's a bit hard to tell.

characters mentioned in the book, from what I can see (there may be more): Alistair, Morrigan, Leliana, Loghain, Sten, Zevran, the HoF's mabari (I love that they didn't forget Dog hh), Anders, Bethany, Fenris, Merrill, Isabela, Varric, Sebastian, Cassandra, Iron Bull, the Chargers, Sera, Cole, Vivienne, Dorian, Solas, Cullen, Josephine, Krem, plus the 3 main PCs ofc.

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exhausted-archivist · 5 months

Text

Updated: 2023/12

I originally posted this on my old blog. Since posting that, I've found other foods, drinks and ingredients. As of now this list is updated with everything found in media released as of Oct 2023.

Like the original, this is still a very long post that contains all canonical desserts, dishes, drinks, ingredients, and sauces. Unlike the original, I could not list canonically suggested food and ingredients, nor every codex, item, letter, ect in the sources. Because it was too long. I did add them to the individual post.

Like in the individual posts, the list has the country of origins next to each item and any relevant information. Such as ingredients, use, notes, or trivia. For the canonically suggested foods and drinks I list what their real world uses are for your reference as to what they might be used for in Thedas.

For Shorter Food Posts

Dishes, Sauces, and Sides

Drinks

Raw Ingredients

Prepared Ingredients

Canonically Possible Foods and Drinks

Disclaimer

Though real life plants may be listed here as edible it is for fictional use only. This is not intended to be used as a reference nor guide for what plants are edible or safe to eat. Please do not use it as such.

Dishes

Breads

Bark Bread

Biscuit

Whole Grain Biscuit - Commonly made in Chantry cloisters. A staple in their simple diets.

Black Bread

Braided Honey and Date Bread (Anderfels)

Brown Bread

Buns

Butter Puff - Bread made by folding butter into the dough allowing it to become puffy and softer than usual bread. (Orlais)

Crumpet

Dark Bread

Dried Bread

Flat Bread - A no-rise bread. Served with dip, brushed in oil, and/or as a side. (Nevarra)

Honey Loaf

Lichen Bread - Bread that is made using lichen. (Orzammar)

Black Lichen Bread

Peasant Bread - Comprised of wheat, grease, and salt in equal measure, made by Dalish and city elves in Orlais. They top it with butter, jam, and sometimes sugar. (Elves - Orlais)

Pumpkin bread - A favorite of Dorian Pavus (Tevinter)

Raider Queen’s Bread of Many Tongues - Created by the Raider Queen, this bread calls for flour, baking powder, salt, butter, brown sugar, molasses, eggs, bananas. The creator calls for Par Vollen bananas but another version of the recipe says Rivaini bananas are an acceptable replacement. (Rivain)

Rolls

Bread Roll

Sweet Rolls

Ryott Bread - Made of a protein rich grain called ryott. (Ferelden, Chasind)

Sweet Bread

Thin Bread - A thin bread used to make wraps in Seheron.

Whole Grain Bread - Another staple made in Chantry cloisters.

Wraps - Described as "soft" bread.

Appetizers, Starters, and Refreshments

Blood Orange Salad - a salad of bitter greens with blood orange slices served on top. (Nevarra)

Canapé - a type of hors d'œuvre.

Couscous Salad - A salad comprised of couscous with many varieties, one such variety includes red bell peppers and mint. (Rivain)

Crab Cakes - a classic dish in Kirkwall. (Kirkwall)

Dried Bread and Fruit

Eggs à la Val Foret - An egg dish served with a cream sauce. (Orlais)

Fluffy Mackerel Pudding - Celery, pepper, mackerel, diced onion, mustard, salt, Antivan pepper, ground mace, cardamom seed, eggs. Also known as Feast Day Fish (Ferelden)

Fried Crab Legs - A subsitute for the Orzammar dish of fried young giant spiders.

Fried young giant spiders - A common food in Orzammar, usually served with an alcohol-based sauce that varies with every establishment. (Orzammar)

Roasted Cave Beetles - Roasted whole and eaten out of the shell. (Orzammar)

Roasted Prawns - A substitute to cave beetles, said to have the same taste and texture.

Shredded Dried Meat and Cheese - A dish that is commonly used as a spread by the dwarves and used for lunches. (Orzammar)

Snails Dressed in Butter and Oil (Avvar)

Snails and Watercress Salad - A non-traditional dish inspired by Avvar cuisine featuring snails and watercress to appeal to lowlander pallets.

Stuffed Deep Mushrooms - A dish derived from various Orzammar deep mushroom delicacy. This Fereldan creation is stuffed with cheese and spinach. (Ferelden)

Rations, Tavern Fare, and Travel Food

Beer Nuts (Kirkwall)

Bread and Cheese

Chicken Wings - Sold in The Rusted Horn as ‘Wyvern Wings.’ (Ferelden)

Crow Feed (Antiva)

Dried Foods

Dried Fruit

Dried Meats

Fereldan Hearty Scones - a scone filled with bacon and cheese, careful, a mabari might snag it. (Ferelden)

Fish Pockets - A meal of fish, crisp vegetables, spices, and a soft wrap.(Seheron)

Fish Wrap - Fish wrapped in thin bread (Seheron)

Grey Warden Pastry Pockets - A hand pie filled with meat and other foods. Olesian Grey Wardens put their own twist using Olesian puff pastry.

The Hanged Man's Stew - The tavern’s featured dish, made with a different mystery meat every morning. (Kirkwall)

Jerky

Jerky Ball

Spiced Jerky

Meat Skewers - A portable snack. A known Orlesian version of this snack is primarily eaten by nobles while out on hunts and are not interested in the hunt, made of meat, cheese, and wine-soaked fruit.

Pickled Eggs - Eggs, sugar, salt, vinegar, and various spices and seasoning of the cooks preference. Favored in Ferelden and seen as a cure all. Served in nearly every Fereldan tavern. (Ferelden)

Pig Oat Mash - A constant dish on The Hanged Man menu, a popular hangover cure if washed down with brandy spiked cider. This warming porridge contains apples, dried salt pork or smoked bacon, dried rolled oats, berries, ale or water (Kirkwall)

Poison Stings - "Poison stings" is the colloquial name. Orange peels coated in chocolate, a crunchy yet chew texture that is both sweet and sour. A favored snack of Dorian Pavus when traveling from Tevinter to Ferelden. (Tevinter)

Provisions and Rations - Typically consist of dried meat, nuts, and a variety of other simple foodstuffs.

Dry Ration

Hardtack

Qunari Ration

Stuffed Vine Leaves - Common tavern food in Tevinter, stuffed with rice, herbs, and sometimes minced meat. Can be topped with lemon juice or tzatziki sauce.

Treviso Energy Balls - Made of peanut butter, oats, and dried fruit, it is a famine food invented during the occupation of Treviso in the Qunari Wars/The New Exalted Marches.

Unidentified Meat - Despite it's ominous name, it's simply chicken legs. Sometimes served with Nevarran flat bread. (Tevinter)

Dips, Glazes, Gravy, and Sauces

Apples Stewed in Brandy Sauce

Applesauce

Cherry Sauce

Cheese Sauce

Cream Sauce

Deep Mushroom Flavored Cream Sauce - Commonly served with seared nug. (Orzammar)

Dragon’s Blood Sauce (Nevarran)

Gravy

Honey-glaze - A sauce used to glaze various foods, particularly meats.

Hot Sauce

Llomerryn Red Sauce - A sauce that goes on almost everything, contains pulped tomatoes, onions, red pepper, brown sugar, apple cider vinegar, mustard powder, hot pepper powder, salt, cinnamon stick, allspice, cloves, fennel seeds, dill seeds, mustard seeds, black peppercorns, bay, garlic. (Rivain)

Mushrooms cooked in ale - One recommendation for this sauce is to be served over roasted nug.

Mushroom Sauce

Nesting Roast Gravy - Gravy made from the pan juices of a nesting roast. Meant to be served with the roast. (Orlais)

Plum Sauce

Red Wine Marinade

River-herring Gravy - a gravy as white as apple blossoms. (Orlais)

Special Sauce - A sauce infused with the essence of fifty-two herbs, prized for the ability to help with “inadequacy”. (Kirkwall)

Spider Leg Sauce - a variety of alcohol-based sauces unique to each Orzammar establishment, meant to be paired with fried young giant spider legs.

Tzatziki Sauce - Served with stuffed vine leaves. (Tevinter)

Wild Flower Glaze - A honeyed glaze made of wild flowers, it is recommended to use flowers plucked at dawn and the lowest blossoms. (Anderfels)

Yogurt Dip - Often served with flat bread (Nevarra)

Soups and Stews

Barley Soup

Blood Soup - Merrill is credited with the creation of this creamy beetroot soup, it is topped with roasted chickpeas. (Dalish)

Butter Soup - A simple, inexpensive, and easy soup. Made as midmorning meals or midday refresher for field workers. It is commonly fed to children and convalescents due to its nutritious nature. Ingredients include water, potatoes, cinnamon, star anise, clove, bay, peppercorns, salt, noodles, cream, butter (Orlais)

Cabbage Stew (Ferelden)

Deepstalker Stew - A stew of deepstalker is made when rations run low. (Legion of the Dead)

Denerim-rabbit Stew - Made with rat (City Elf)

Enchantment Soup - Made by Sandal, edibility unknown.

Fereldan Potato and Leek Soup

Fereldan Turnip and Barley Stew - White beans, oil, onion, carrots, celery, garlic, stock, turnips, turnip greens, sausage, barley, cumin, dried basil, oregano, salt, pepper, herbed wine vinegar

First Day Festival Stew (Orzammar)

Fish Chowder (Antiva)

Fish Stew

Lamb and Pea Stew - Alistair has his own version of this soup. (Ferelden)

Lentil Soup - A universal soup, with lentils being common in every Thedosian pantry.

Nettle Soup

Norbotten Fruit Stew - This dish is used to rehydrate dried fruits: dried apricots, pitted prunes, raisins, mixed dried fruits (cherries, apples, cranberries, etc), lemon or orange, cinnamon, cloves, water, sugar or honey, brandy. (Anderfels)

Pea Soup

Ram Stew (Ferelden)

Sweet and Sour Cabbage Soup (Ferelden)

Turnip Stew (Ferelden)

Turnip-Goat Stew (Ferelden)

Wild Rabbit Stew

Main Course

Alamarri Pickled Krone - Krone, Brine, (optional) pine pitch and druffalo dung.

Baked Fish - An Avvar cooking method where they wrap fish in pungent leaves and clay before cooking it in banked coals. (Avvar)

Baked Krone with Honey - The honey is typically used as a side sauce for dipping. (Fereldan)

Beans and Bread

Boiled Roots

Braised Nug with Elfroot (Dwarven)

Braised Ram with all the Trimmings (Ferelden)

Broiled Boar Head (Fereldan)

Cacio e pepe - A dish of three ingredients; spaghetti, pepper, and pecorino romano. (Antiva)

Dalish Deep Forest Comfort - String squashes, halla butter, garlic, mushrooms, elfroot or spinach, diced tomatoes or beetles, hot red pepper, rock salt, halla cheese or goat cheese, edible wildflowers (borage, chicory, etc), pine nuts. (Dalish, Southern Orlais)

First Day Chicken - a dish served during First Day in some parts of Orlais. (Orlais)

Fish in Salt Crust - Cooked much liked the baked fish, instead of using clay, the fish is covered in salt and wrapped in pungent leaves before being cooked in banked coals. (Avvar)

Fresh Oyster - Noted to go well with Llomerryn red sauce.

Fried Fish

Fried Mush (Orzammar)

Glazed Krone (Ferelden)

Gilded Swan with River-herring Gravy - An eastern spice, flour, gold leaf, river herring, swan, yolk. (Orlais)

Gnocchi (Antiva)

Goat Custard - A broiled goat head, not to be confused with the dessert. (Ferelden)

Grilled Poussin - Grilled chicken, typically a younger chicken. (Chasind)

Ham

Anderfels Smoked Ham - It tastes of despair

Avvar Ham

Ham Stuck with Cloves

The Jade Ham - Honeyed with wild flowers (especially those picked at dawn), masterfully seasoned, and spiral-cut. Not considered edible but better used as a weapon. (Anderfels)

Orlesian Ham

Smoked Ham

Herbed Chicken and Biscuits (Ferelden)

Jellied Meats

Jellied Pigs Feet - A delicacy in the Free Marches and originally a popular commoner food that has risen to the tables of nobility. Pigs feet and/or pork hocks, salt, onions, garlic, allspice, peppercorns, bay. (Free Marches)

Veal Galentine (Orlais)

Liver

Lutefisk

Nesting Roast - This dish is classically made with a quail stuffed in a pheasant stuffed in a swan. Served with gravy made from the pan juices. (Orlais)

Mad Burnard’s Gift of Flesh - A nesting roast unlike any other, involving a whole wyvern, stuffed with a whole gurn, stuffed with a horse, stuffed with a large halla (horns and all), stuffed with a swan, stuffed with a duck, stuffed with a quail, stuffed with a bunting that choked on a gold piece. (Orlais)

Nug Steak (Orzammar)

Nug-gets (Orzammar)

Nug-loaf (Orzammar)

Nug-Nug - A dish meant to resemble a nug peeking from its burrow; made of ground meat (beef preferred), parsley, egg, salt, crushed cumin or mustard seeds, black pepper, cooked rice, tomatoes, onions, chives (Orlais)

Paella - Made with rice, saffron, and a variety of seafood; such as shrimp, cuttlefish, and mussels. (Antiva)

Pancake - The breakfast food and savory dishes.

Crepes - A very thin pancake that can be filled with sweet or savory ingredients. (Orlais)

Hearth Cakes - Described as a common fare where they are baked on an iron griddle. They are made with halla butter (can be subbed for goat or cow butter), flour, hardwood ash (can be replaced with baking powder), cinnamon, ginger, nutmeg, sugar, mixed dried fruit (like cranberries, raisins, and currants), an egg, and milk. Described as baeing crispy and flaky on the outside, but remains moist on the inside. They are grilled on one side and then are flipped over, ensuring they are all crisp and bown. (Dalish)

Nug Pancakes - A savory pancake made with nug. A favorite among dwarven children. (Orzammar)

Porridge

Bland Porridge

Deer Porridge - A savory porridge served with deer.

Porridge with Raisins

Savory Porridge - Served with meat, vegatables, or spices.

Pudding - A sweet or savory, steamed dish that can be topped with gravy or chocolate.

Rack of Ribs (Ferelden)

Ram Chops (Ferelden)

Ram Cutlet (Ferelden)

Rice and Boiled Vegetables (Tevinter)

Roast

Gurgut Roast with Lowlander Spices and Mushroom Sauce (Avvar)

Roast Boar - One cooking method involves the boar being stuffed with apples (Ferelden and Orlais). Another has it served with a side of candied yams.

Roast Chicken

Roast Duck

Roast Hog

Roast Lamb

Roast Turkey - Common in the Free Marches, especially among Starkhaven nobility, as well as the Chasind.

Roast Wyvern - Common with the Avvar and Orlais.

Roasted Cave Beetle (Dwarven)

Roasted Giant Spider (Dwarven)

Roasted Nug (Orzammar)

Roasted Phoenix - One of the most infamous meals in Thedas, it is served with sweet red wine.

Roasted Rabbit

Roasted Venison with Wild Greens - The venison is seasoned with mint and pepper, served with wild greens and sweet pastries. Paired with wine to drink. (Ferelden)

Slow-roasted Nug-let (Orzammar)

Spit-roasted Deepstalker (Dwarven)

Spit-roasted Nug with Hot Sauce (Orzammar)

Sandwich

Ham Sandwich

Sausage - There are about twelve different kinds of sausage unnamed mentioned in Last Court.

Black Pudding - A type of blood sausage made from pork or beef blood, pork fat or beef sue, and a type of cereal. (Orlais)

Smoked Sausage

Spiced Sausage

Savory Pies

Dove Pie - A pie made with live doves, for the theater of the meal. (Orlais)

Nug Bacon and Egg Pie (Ferelden)

Pigeon Pie

Pork Pie

Starkhaven Fish and Egg Pie - Fish from the Minanter River (carp, trout, or others), wine, onion, carrot, thyme, bay, sea salt, dried currants, sliced almonds, boiled sliced eggs, butter, flour, fish broth, milk, salt, pepper, nutmeg, cream, fried whitebait or other small fish. (Starkhaven)

Turnip and Mutton Pie (Ferelden)

Unmentionable Pie - It is a meat pie that uses the typically undesirable parts of an animal. (Ferelden)

Venison Pasty - A hand pie filled with venison. In Serault, it is served with curls of goat cheese. (Orlais)

Seared Nug - Usually served with a deep mushroom cream sauce. (Orzammar)

Simmering Partridge - Cooked with sweet onions and pale beans (Orlais)

Smoked Meat

Smoked Boar

Smoked Fish

Smoked Rabbit

Smoked Venison

Spiced Nug

Stuffed Cabbage - A seasoned cabbage head stuffed with meat.

Venison with Apples Stewed in Brandy Sauce

Wandering Hills - A delicacy made from large creatures of the same name. (Anderfels)

Wyvern Steak

Sides

Antivan Olives - Soaked in vinegar and stuffed with capers.

Boiled Turnip (Ferelden)

Brandy Soaked Cherries (Orzammar)

Candied Yams

Croutons

Fried Potatoes - Recommended to be served with Llomerryn red sauce.

Hard-boiled Egg

Honey Carrots - Most common in Orlais where it is traditionally sweeter compared to other places due to the use of honey.

Jarred Olives (Tevinter)

Jellied Eels (Ferelden)

Mashed Turnip (Ferelden)

Peeled Grapes (Tevinter)

Picked Foods

Pickled Apples

The Pickled Apples of Arlathan - Apples said to be from the time of Arlathan. The taste is described to be one of fresh apples, with the same crispness.

Pickled Fish

Pickled Lamprey

Pickled Nug

Pickled Ox Tongue

Pickled Vegetables

Pickles

Roasted Chestnuts (Nevarra)

Roasted Figs (Rivain)

Roasted Potatoes - Recommended to be served with Llomerryn red sauce.

Roasted Turnip (Ferelden)

Sera’s Yummy Corn

Smoked Bacon

Steamed Beans

Steamed Turnips (Ferelden)

Stir-fried Turnips (Ferelden)

Toast

Toasted Bread - Used for dipping in stews.

Toasted Chickpeas - Used as a topping for soups and salads, sometimes as a replacement for croutons.

Wine Soaked Fruit

Baked Goods, Desserts, and Sweets

Bread Pudding - Made with stale bread, eggs, milk or cream, and other ingredients varied by if it is savory or sweet (Ferelden)

Cake

Cake with Apples

Cake with Nutmeg

Chocolate Cake

Cupcakes

Cherry Cupcakes - Historically a common method used to poison people, often served in the theater. (Tevinter)

The Exquisite Misery - A little cake topped with a dusting of anise, deep mushrooms, and gold dust. (Orlais)

Found Cake - A chocolate cream cake topped with white frosting and strawberries (Ferelden)

Hearth Cake - A pan-made cake; made of flour, hardwood ash or baking powder, halla butter, sugar, mixed dried fruit (currants, cranberries, etc), egg, milk. (Dalish)

Honey Cake (Orlais)

Lamprey Cake - contains no actual lampreys, it is modeled after the appearance of lamprey.

Lemon Cake

Petit Fours (Orlais)

Pound Cake

Round Cake - Often topped with poppyseed and honey. In Serault, they will sometimes have the antlers baked into the crust. (Orlais)

Sponge Cake (Orlais)

Sugar Cake - One version is made with strawberries and sugar-cream icing dressed on a pound cake. (Ferelden) Another version is made with a "humble cake" and is dressed with butter, sugar, and almonds. Both are seen as great gifts and good pick-me-ups after long days of traveling, and are often served by merchants.

Sugar-drizzled Lemon Cake - A type of lemon cake that was used in Antivan Crow history to assassinate templars.

Sugarcake - A dense cake usually topped with powdered sugar.

Sweet Cake

Wedding Cake

Candy

Black Licorice Candy - Can be salted. (Tevinter)

Bon-bons

Candied Almonds

Candied Fruit

Candy Apple (Ferelden)

Candied Dates (Tevinter)

Candy Cane

Carastian Candy - A candied chocolate. (Tevinter)

Peppermints

Spun Sugar (Ferelden)

Sweetmeat - A confectionery treat, sometimes candy coated fruit.

Toffee

Unnamed Candied Nuts with Spice - A candy that is sweet until swallowed, then they leave a spicy aftertaste. (Orlais)

Cobbler

Dalish Forest Fruit Cobbler

Strawberry and Rhubarb Cobbler (Ferelden)

Biscuit - A hard, flat, and unleavened baked treat that can be sweet or savory.

Butter and Sugar Cookie - This cookie isn’t specified as it is only described by these ingredients.

Raisin Cookies

Shortbread

Tea Biscuits

Wafers

Custard

Goat Custard - Differing from the Fereldan savory counterpart. This custard is made throughout Thedas with goat milk and has numerous varieties. On pairs it with roast fig. A Rivain variation uses milk of the Ayesleigh gulabi goats specifically for its sweeter milk.

Donuts

Ice Cream

Orlesian Guimauves - Another name for marshmallows.

Pastries

Antivan Apple Grenade

Cinnamon Rolls - one of Varric's favorite pastries.

Croissant - Vivienne starts every morning with one. (Orlais)

Honey and Nut Pastry (Tevinter)

Macaroon

Marie du Lac Erre’s Sweet Ruin - One version of this pastry with a dramatic history, the recipe contains; butter, powdered sugar, chocolate, vanilla extract, flour, orange or mint extract, baking powder, and milk. (Orlais)

Tarts

Unnamed Blueberry Pastry - A light, sticky pastry with blueberries. (Possibly Nevarra)

Varric's Favorite Pastry - A pastry spread created by Devon, a Fereldan cook, after consulting with Varric Tethras on his favorite pastry.

Pie

Apple Pie

The Blessed Apple - A pie made by a small cloister of Chantry sisters tending to the orchard, they use the windfall apples and share the pies freely; as well as the apples. The ingredients are flour, salt, butter, water, apples (golden apples from Lady’s Orchard preferred but others are acceptable substitutions), brown sugar, salt, cinnamon, nutmeg, and cloves. (Orlesian)

Minced Pie - filled with finely chopped fruit and sweet things.

Pudding

Blancmange - A white pudding made of milk or heavy cream, its name is Orlesian for "white eating". Because of the mild, sweet taste it can have a variety of toppings such as toasted almonds, ribbons of fresh mangos, red grape compote, cherry saus, or Vivienne's preferred plating of white chocolate curls with whole jasmine flowers. (Orlais)

Caramel Pudding

Dessert Pudding

Rice Pudding

Scones

Sour Cherries in Cream (Orlais)

Sticky Figs Rolled in Nuts (Tevinter)

Sticky Jellies (Orlais)

Drinks

Absinthe

Absence - One of the bottles of Thedas you find in Inquisition.

Absinthe - also referred to la fée verte - “little green fairy”

Petite Absinthe - Made from a certain type of wormwood.

Ale, Beer, Drafts, Lagers, Malts, and Stouts

The Tapster’s Tavern in Orzammar serves 52 types of ale, some are listed.

Ale

Ander Stout - This stout is stored in oak casts. (Anderfels)

Barley Wine - Despite its name, this is an ale.

Beer

Brakien Brew (Orzammar)

Brown Ale

Coconut Draft (Orzammar)

Fereldan Beer

Fereldan Lager - A pale ale.

Lichen Ale (Orzammar)

Lichen-malt (Orzammar)

Oghren’s Homebrew - An amber coloured ale with a slightly sweet, nutty flavor and described to have a hint of toastiness, and is spiced with cloves. (Dwarven)

Qunari Ale

Ryott Ale (Ferelden)

Ryott Beer (Ferelden)

Valenta’s Red (Orzammar)

Watered Beer - While watered beer is served to reduce the price of beer and stretch it along, it is also served as a provision. In Serault, the peasantry drink watered beer to stave off the summer heat.

Watered-down Ale

Wildwine - An ale made from ryott. (Chasind)

Wilhelm’s Special Brew - This dark-colored ale gives off a thick, oaky smell. When swirled in its tankard, it takes on an unexpected glow. (Ferelden)

Brandy

Ammazzacaffe - A drink taken after coffee to dull the taste or effects. Though it can be a small glass of any liqueur, it is usually brandy. (Antiva)

Aged Antivan Brandy

Antivan Brandy

Antivan Plum Brandy

Apple Brandy (Orlais)

Orlesian Brandy

Plum Brandy

West Hill Brandy (Ferelden)

Cider

Brandy-spiked-cider

Cider

Serault Cider (Orlais)

Winter Cider (Wycome)

Cocktails

Benediction - Made of Prophet's Larel gin, served with a wedge of lime, and a thimble of Golden Scythe.

Elfroot mixed with Dandelion Wine - A restorative draft. (City Elves of Orlais)

The Emerald Valley - A spirit distilled of over seventy different herbs and flowers by the Chantry sister in Lydes, it is topped with egg-white foam and dusted with nutmeg. Described as having a varied and complex flavour, fresh like a lush green valley. (Orlais)

Dragon’s Piss - The name is probably figurative, but no one knows for sure. BioWare gives the “recipe” for Dragon Piss as “1 oz light rum, 1 oz dark rum, filled with iced tea”. "Dragon's Breath" is offered as an alternative name for this drink as it is served while lit on fire in the glass and burns on the way down.

The Golden Nug - Made with a base of effervescent white Seleney wine, sweetened with a dash of West Hill brandy and a splash of pomegranate juice. Muddled with raspberries and garnished with a sprig of Royal Elfroot. The goal is to imitate the soft pink colour of a nug.

The Heart of Spring - A “restorative” drink from Verchiel made with violets. (Orlais)

The Hissing Drake - Mix of cinnamon-infused whiskey, darl Llomerryn rum, and Hirol's Lava Burst.

Ice Cream and Beer

A Night of Shame - Antivan port with a dash of chocolate bitters and a twist of orange, served in a flute of chilled Serault glass. (Orlais)

Orichalcum mixed with wine - Considered to have aphrodisiac properties.

Posset - A drink made of hot milk curdled with ale, wine, or other liquor and typically flavored with spices. Can be drunk as a delicacy or as a cold remedy.

The Randy Dowager - Rumored to be created by the editor of the periodical, it is a tall glass of Abyssal Peach liquor and fresh cream, garnished with sugared rose petals and served on a silk handkerchief with a scandalous rhyming couplet inked by the bartender. (Orlais)

To Cure a Cold - a folk remedy that requires boiling whiskey and adding lemon juice and crushed garlic.

Gin

Prophet’s Laurel Gin (Orlais)

Grey Warden Liquor

These are bottles unique to members of the order, as each warden will combine half-full bottles in order to save space. No bottle is ever fully emptied or cleaned. In order to preserve the base flavor. They are called Grey Whiskey, Ritewine, or Conscription Ale, each vintage is named after a warden with a small note.

Vintage: Warden Anras - Bottled whimsy.

Vintage: Warden Bethany Hawke - Princess piss.

Vintage: Warden Carver Hawke - Toast them all.

Vintage: Warden Daedalam - Extra red.

Vintage: Warden Eval’lal - Griffon Wing Ale

Vintage: Warden Gibbins - Don’t frigging touch! I spit in this! I mean it!

Vintage: Warden Jairn - Smash when dead.

Vintage: Warden Korenic - Notes of fruit and anger.

Vintage: Warden Riordan - Serve yourself.

Vintage: Warden Steed - Joining juice.

Vintage: Warden Tontiv - Home.

Mead

The Tapster’s Tavern in Orzammar serves 17 types of mead, some are listed. Honeywine is another name for mead.

Avvar Mead

Chasind Sack Mead

Lady Odette Guillory’s Family Honey Wine (Orlais)

Mead

Orlesian Honeywine

Port A sweet, fortified red wine, typically served with dessert.

Antivan Port

Tevinter Port

Rum Boot Screech is another name for rum.

Alvarado’s Bathtub Boot Screech

Blackwater Rum (Wycome)

Dark Llomerryn Rum

Tea and Other Drinks

Coffee (Antiva)

Cocoa/Hot Chocolate

Juice

Fermented Fruit Juice

Pickle Juice

Pomegranate Juice

Prune Juice

Punch

Spicy Punch

Tea

Almond Tea (Orlais)

Bitter Tea - An unspecified tea so bitter it is astringent. Served during the Fourth Blight.

Black Tea

Black Tea with Juniper

Fires of Change Tea (Orlais)

Herbal Tea

Iced Tea

Lattenfluss Tea (Anderfels)

Mint Tea

Anderfels Mint Tea

Nameless Tevinter Tea

Rivaini Spice Tea Blend - Blend of cinnamon, ginger, and cloves. One of the teas from Rivain known for its healing properties. Empress Celene commonly uses this tea to stave off headaches.

Rivaini Tea

Rivaini Tea Blend - A blend of licorice root, oregano, lemon verbena, and peppermint. One of the teas from Rivain known for its healing properties. Rumored to be favored by Empress Celene to stave off headaches.

Rosehips Tea (Orlais)

Spiced Tea (Nevarra)

Stripweed Tea (Tevinter)

Unsweetened Tea

Verimensis Tea (Tevinter)

Whiskey

Cinnamon-infused Whiskey

Ferelden Whisky

Legacy White Shear

Mackay’s Epic Single Malt

Wine

The Tapster’s Tavern in Orzammar serves 12 types of imported wines, some are listed.

Agreggio Pavali (Tevinter)

Alyons Black (Orlais)

Amaranthine Red (Ferelden)

Anderfels Red

Antivan Red

Bitter Black Wine (Orlais)

Bottled Scar 5:34 Exalted - A rare collaboration between human and elf vintners.

Celestine Black Wine (Orlais)

Dalish Wine

Dandelion Wine (City Elves of Orlais)

Elderberry Wine (Ferelden)

Finale by Massaad (Orlais)

Flames of Our Lady (Orlais)

Flat Wine

Ghislain Red (Orlais)

Iced Wine - Mentioned in both Tevinter and Orlais.

Montsimmard White (Orlais)

Mosswine (Orzammar)

Mulsum (Tevinter)

Orlesian Red

Plum Wine

Red Wine

Serault Yellow Wine (Orlais)

Serault White (Orlais)

Silent Plains Piquette (Tevinter)

Southern Black Wine

Spiced Wine

Sweetened and Spiced Yellow Wine

Val Chevin Red Wine (Orlais)

Vint-9 Rowan’s Rose (Tevinter)

Watered Wine

White Seleny Wine (Antiva)

White Wine

Yellow Wine

Additional Spirits

Abyssal Peach

Antivan Sip-Sip

Aqua Magus

Aquae Lucidius - A potent liquor made of wyvern venom; a rare drink known for its hallucinogenic properties.

Bottle of Rotgut - Rotgut is slang for cheap whiskey.

Butterbile :84

Carnal 8:69 Blessed (Orlais)

Dwarven Ale - Not actually an ale, but a black liquid reputedly made from fungus with a reputation as being almost undrinkable for anyone not a dwarf.

Garblog’s Backcountry Reserve

Golden Scythe 9:40 Black

Hirol’s Lava Burst (Kal'Hirol)

Maraas-Lok (Qunari)

Moonshine

Potent Moonshine

Sun Blonde Vint-1 (Tevinter)

Raw Ingredients of Thedas

Fruits, Mushrooms, Nuts, and Vegetables

Edible Plants

Bark

Fern Fiddlehead (Avvar)

Hops

Lichen (Dwarves)

Black Lichen - Toxic unless properly cooked.

Moss (Dwarves)

Nettle

Pungent Leaves - Unspecified leaves. (Avvar)

Rose (Orlais)

Rose Petals

Rosehips

Stripweed (Tevinter)

Sugar Cane (Orlais, Tevinter, Rivain)

Vine Leaves (Tevinter)

Watercress (Avvar)

Wildflowers

Borage

Chicory

Dandelion

Honeysuckle

Jasmine

Violet

Fruits and Nuts

Apple

Applewood Apples (Orlais)

Golden Apples (Orlais)

Green Apples

Le Pomme Vie et Morte - Apples that grow by the gallows in Val Royeaux. (Orlais)

Red Apples

Windfall Apples

Apricot

Banana

Par Vollen Banana

Rivain Banana

Berry

Blackberry (Ferelden)

Blueberry

Cranberry

Currant

Black Currant

Elderberry (Ferelden)

Raspberry

Strawberry (Ferelden)

Caper (Antiva)

Cherry

Black Cherry

Sour Cherry - unspecified variety(ies)

Sweet Cherry - unspecified variety(ies)

Cocoa/Chocolate (Donarks)

Coconut

Coffee (Antiva)

Date - A purple and red fruit with a pit, it has a sweetness and tangy taste. (Tevinter)

Fig (Tevinter)

Grape

Red Grape (Orlais)

Lemon

Lime

Mango

Nuts

Almond

Chestnut

Pine Nut

Olive

Antivan Olive

Orange (Antiva, Orlais, Tevinter)

Blood Orange (Nevarra)

Passion Fruit (Antiva)

Peach

Pear

Plum

Pomegranate (Tevinter)

Pomegranate Seeds

Grain

Barley

Fereldan Barley

Pot Barley

Oats

Rolled Oats

Rice (Antiva, Rivain)

Ryott (Ferelden)

Wheat

Durum Wheat (Rivain)

Whole Grains

Mushrooms

Deep Mushroom

Field Mushroom

Unspecified Fungus - Used to brew Dwarven ale.

Truffle

Unnamed Glowing Fungus

Wild Mushroom

Vegetables and Legumes

Beans

Bush Beans (Free Marches)

Green Beans (Orlais)

Pale Beans (Orlais)

White Beans (Orlais)

Beet

Cabbage

Carrot

Purple Carrot (Orlais)

White Carrot (Orlais)

Celery

Chickpea (Rivain)

Chive

Corn

Checkered Corn

Golden Corn (Orlais)

Yellow Corn

Cucumber

Eggplant (Antiva, Ferelden)

Fennel (Orlais)

Leek

Lentils

Lettuce

Mustard

Onion

Red Onion (Orlais)

Sweet Onion (Orlais)

White Onion

Pea

Peanut (Antiva, Seheron)

Pepper

Antivan Pepper

Green Pepper

Hot Pepper

Hot Red Pepper

Red Bell Pepper (Rivain)

Sweet Pepper (Orlais)

Potato

Radish

Daikon Radish (Ferelden)

Rhubarb (Ferelden)

Spinach

Squash

Marrow Squash

Pumpkin

String Squash

Tomato

Turnip - aka navet

Turnip Greens

Wild Greens

Yams (Ferelden)

Animal Products

Dairy

Cream

Heavy Cream

Milk

Cow Milk

Goat Milk

Halla Milk

Ram Milk

Soured Milk

Eggs

Caviar

Chicken Egg

Fish and Seafood

Carp

Cod

Crab

Cuttlefish

Eel

Krone

Lamprey

Mackerel

Mussel

Oyster

Prawn

River Herring

Shrimp

Sunfish

Trout

Whitebait

Insects

Cave Beetle (Dwarven)

Giant Spider (Dwarven)

Scorpion

Snail (Avvar)

Wood-burrowing beetle larvae (Dalish)

Meats

Beef

Ox-tongue

Veal

Boar

Bronto (Orzammar)

Cat - mentioned to be eaten in Orlesian alienages by those most desperate (City Elves of Orlais).

Dog - mentioned to be eaten in Orlesian alienages by those most desperate (City Elves of Orlais).

Druffalo

Giant (Tevinter)

Goat

Gurn

Halla

Hare

Hart

Horse

Liver - General name given, animal isn’t specified.

Nug

Pork

Pig’s Feet

Pork Hocks

Pork Saddle

Rabbit

Ram

Rat - mentioned to be eaten in alienages by those most desperate (City Elves of Anderfels, Ferelden)

Sheep

Lamb

Mutton

Venison

Wandering Hills (Anderfels)

Poultry and Reptiles

Bunting

Chicken

Poussin (Chasind)

Deepstalker (Dwarven)

Dove

Dracolisk (Tevinter)

Dragon (Nevarra, Orlais)

Duck

Gurgut (Avvar)

Lurker (Avvar)

Partridge

Pheasant

Phoenix

Pigeon

Quail

Quillback

Swan

Turkey

Varghest

Wyvern (Avvar and Orlais)

Misc.

Dragon Blood (Nevarra)

Druffalo Dung

Honey

Honeycomb

Miscellaneous Ingredients

Baking Ingredients

Ash

Elfroot Ash

Hardwood Ash (Dalish)

Baking Powder

Yeast Cake

Salts

Fine-ground Salt

Rock Salt

Salt

Sea Salt

Others

Brine

Clay (Avvar)

Pine Pitch (Alamarri)

Herbs and Spices

Herbs

Basil - Mentioned to be grown in Serault, Orlais.

Dried Basil

Bay Leaf

Catsbane

Elfroot

Elfroot Leaves

Royal Elfroot

Lavender (Orlais)

Mint

Anderfels’s Mint

Foxmint

Peppermint

Oregano

Dried Oregano

Parsley

Prophet’s Laurel

Rosemary

Spindleweed

Verdant Spindleweed

Thyme

Spices

Allspice

Anise

Antivan Cord-seed

Cardamom

Cinnamon (Rivain, Seheron)

Clove

Cumin

Cumin Seed

Deep Mushroom Powder (Orlais and Orzammar)

Dill

Dill Seeds

Eastern Spice - Unnamed

Fennel

Fennel Seeds

Garlic

Ginger

Dried Ginger

Hot Pepper Powder

Hot Red Pepper, Crushed

Juniper

Licorice

Mace

Mustard

Mustard Powder

Mustard Seeds

Nutmeg (Seheron)

Grated Nutmeg

Ground Nutmeg

Pepper

Black Pepper

Peppercorn

Black Peppercorn

Poppyseed

Saffron

Spice Ball - A variety of mixed spices wrapped in a cheesecloth

Star Anise

Vanilla (Rivain)

Prepared Ingredients

Basic Ingredients

Alcohol

Brandy

Cinnamon-infused whiskey

Dark Llomerryn Rum

Hirol’s Lava Burst

Prophet’s Laurel Gin

Red Wine

Watered Down Ale

Whiskey

White Seleney Wine

Broth

Deepstalker Broth

Fish Broth

Butters - Non-dairy butters

Peanut Butter

Caramel

Cocoa Products

Chocolate (Orlais, Tevint)

Chocolate Bitters

Cocoa Butter - used to make white chocolate (Orlais)

Cocoa Powder - difficult to procure

White Chocolate (Orlais)

Compote - Fresh or dried fruit that is cut into chunks and stewed in a syrup of sugar and other flavours.

Red Grape Compote (Orlais)

Croutons

Custard

Dough

Pie Dough

Puff Pastry Dough (Orlais)

Extract

Mint Extract

Orange Extract

Vanilla Extract

Flour

Ryott Flour (Chasind, Ferelden)

Semolina Flour (Rivain)

Wheat Flour

Whole Grain Flour

Frosting

Buttercream

Chocolate Cream

White Frosting

Gold

Edible Gold Leaf

Gold Dust

Jam

Plum Jam

Raspberry Jam

Mulled Fruit

Mulled Raspberry

Oil

Cod Liver Oil

Orange Essence

Pasta

Antivan Pasta

Couscous (Rivain)

Gnocchi (Antiva)

Grain-based Noodle

Noodle

Pound Cake

Stock

Brown Stock

Sugar

Brown Sugar

Molasses

Powdered Sugar

Sugar-cream Icing

Sugar Flowers

Sugared Rose Petals

Syrup

Sugar Syrup

Tea Biscuit

Toffee

Wafer

Vinegar

Apple Cider Vinegar

Herbed Wine Vinegar

Dairy and Eggs

Butter

Cow Butter

Goat Butter

Halla Butter

Herbed Butter

Nug Butter

Cheese

Antivan Smoked Cheese

Blue-veined Cheese (Orlais)

Brie Cheese

Brined Goat Cheese

“Dalish” Cheese - An ill described item as it is unclear if it is actually cheese. One thing is for sure it isn’t Dalish.

Dry Cheese - Unspecified cheese used in cacio e pepe(Antiva)

Feisty Cheese (Orlais)

Goat Cheese

Halla Cheese (Dalish)

Ram Cheese (Ferelden)

Cream

Spiced Cream

Thickened Cream

Whipped Cream

Egg

Hard Boiled Egg

Yogurt

Dried and Cured Foods

Dried Fruits, Vegetables, and Fungi

Dried Apple

Dried Apricot

Dried Beans

Dried Cherry

Dried Cranberry

Dried Currant

Dried Mushroom

Dried Peas

Prunes

Pitted Prunes

Raisin

Cured Meats

Bacon

Nug Bacon

Smoked Bacon

Cold Cuts

Dried Meats

Dried Mackerel

Lutefisk

Jerky

Spiced jerky

Salted Meat

Dried Salt Pork

Salt Pork

Salted Beef

Salted Dragon Meat

Salted Fish

Salted Goat Meat

Sausage

Blood Sausage

Smoked Sausage

Spiced and Salted Sausage

Smoked

Smoked Beef

Smoked Fish

Smoked Goat Meat

Pickled Foods

Pickled Apples

The Pickled Apples of Arlathan - Apples said to be from the time of Arlathan. The taste is described to be one of fresh apples, with the same crispness.

Pickled Fish

Pickled Lamprey

Pickled Nug

Pickled Ox Tongue

Pickled Vegetables

Pickles

Prepared Animal Products

Gelatine

Grease

Ground Meat

Ground Beef

Ground Nug

Lard

Spiced Meat

Miscellaneous

Lyrium

Soup Bone

Wyvern Venom - There are 47 ways to distill wyvern venom to be safe for consumption.

Sources:

(If you want to find the direct links or page numbers, check out the Wiki's Food and Ingredients page.)

Primary Sources: Dragon Age: Origins (Base and DLCs) Dragon Age: Awakening Dragon Age 2 (Base and DLCs) Dragon Age: The Last Court Dragon Age: Inquisition (DLCs + Multiplayer)

Books: Dragon Age Tabletop RPG Core Rulebook Dragon Age Tabletop RPG: Blood in Ferelden Dragon Age Tabletop RPG: Game Master’s Kit: Buried Past World of Thedas Vol. 1 World of Thedas Vol. 2 Dragon Age Official Cookbook: Tastes of Thedas Dragon Age: The Stolen Throne Dragon Age: The Calling Dragon Age: The Masked Empire Dragon Age: Asunder Dragon Age: Last Flight Dragon Age: Tevinter Nights Short Story: Paper and Steel Short Story: Paying the Ferryman Short Story: Riddle in Truth Short Story: As We Fly

Comics: Silent Grove Mage Killer Knight Errant Deception

Wanna support this blog? Check out my ko-fi.

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fenxshiral · 7 years

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Thedas Cuisine Project: Antivan Arroz De Los Cuervos

Wheat and Barley are two of the most populous exports of Antiva, making it one of the prosperous nations in Thedas. After all, every nation in the continent relies on one of these grains in one way or another.

Two grains that most other nations have little interest in, however, are rice and corn. An old Antivan saying might very well be: El trigo es para el rey, pero el arroz es para el mendigo. “Wheat is for the king, but rice is for the beggar.” Rice and corn were considered through Thedas to be poor people food, with wheat and barley being the grains that most people desired. For this reason, among many, there were different flours for the poor than the rich. While the rich would get a flour that was a luxurious mix of wheat and barley (or only wheat if they were especially affluent), the poor would make due with what was known as ‘beggars flour’ or ‘peasants flour,’ which was usually a mixture of barley, wheat, dried peas and any other number of grains. Rice and corn became very popular grains among the Antivan and Rivaini peoples, primarily because of how most of the wheat and barley were exported to other nations, with the more affluent among them buying up the lions share of what was left over. Breads made with rice and corn were more often seen than those made with barley or wheat, and dishes that consisted of a primary ingredient of either rice or corn became increasingly common.

As any person who has been to either Rivian or Antiva can attest - the chefs of these countries can make rice or corn taste like a luxury that neither wheat not barley can match.

Arroz de los Cuervos (”Crows’ Rice” in Antivan), or Pasto Corvo (“Crow Feed” in Antilian) as it is also called is a very common peasants dish throughout Antiva. It is named after The Antivan Crows - the famous order of Assassins that calls Antiva its home - because of the common theme amongst Antivan fantasies that the Crows must subsist on nothing but water and rice for months on end. In reality, the Crows eat much better than the vast majority of the nation, but that hasn’t stopped the myth from spreading.

Arroz Cuervo (as it is sometimes shortened to) is a dish primarily made of rice, butter, onions, basic antivan spices, and some kind of flavorful liquid (like chicken or vegetable broth). Food scraps, like cheap meats or cheap vegetables are sometimes also added to the dish.

There is very little difference between Arroz Cuervo and the more famous Paella. The major difference is that paella is usually a meal reserved for the nobility, given the rarity and cost of many of the ingredients (such as saffron, chorizo, many of the herbs, some of the seafood and meats etc). While paella can and will be made by peasants, it is usually a communal affair, with different families bringing different ingredients (which is one of the primary reasons why there are so many different variants of paella).

There is a major similarity with the two dishes as well, however. Both paella and arroz de los cuervos are traditionally made with rice found within the valleys and bays of Antiva - with arroz bahia (bay rice from Rialto and Salle), arroz treviso (white rice from the area of Treviso), arroz gleva (wild rice from the area of Seleny), and arroz bomba (rice from the valley regions of the weyrs) being the most common. The Antilian names of these rice varieties are riso alloro, riso treviso, riso radura, and riso pompa.

Also both Paella and Arroz de los Cuervos are traditionally cooked in a paella. Language is weird.

However, do not let the lack of fancy spices and scarcity of numerous ingredients fool you - Arroz de los Cuervos can be just as luxurious and delicious as its more esteemed cousin.

INGREDIENTS Makes enough for 6 servings

4 tbsp butter

1 small onion, diced fine

1 large tomato, diced

1 tbsp tomato paste

2 cloves garlic, gently crushed

1 sweet pepper, diced

2 cups white rice (preferably Antivan rice - or Spanish rice if you’re in the modern world)

3 cups unsalted chicken broth or vegetable broth (water will work fine too, but the rice won’t be as flavorful)

1 tsp salt

1 bay leaf

handful of parsley and oregano

1 ñora (dried pimento pepper), de-seeded and finely chopped

If you are unable to find ñora, then simply use 1 tsp of sweet spanish paprika. You can also buy pimento peppers, and dry them in a dehydrator (or in your oven on the lowest setting for about 12 hours).

METHOD

In a large pan (Preferably a paella pan, but a large sauce pan or frying pan will work fine), melt the butter until it almost starts to brown.

Add your onions, and saute until translucent.

Add your peppers and garlic, and saute until onions are lightly brown and peppers have gone soft.

Add rice and saute, stirring gently, until rice begins to brown.

Add tomatoes, tomato paste, ñora, herbs, broth, and salt. Stir gently to incorporate and then never stir it again.

Turn down the heat, cover, and allow to simmer for about 20 minutes, or until all the liquid has been absorbed.

Enjoy your arroz cuervo while observing your target from some shadowy rooftop, and remember: The crows never fail.

#thedas cuisine project #antiva #antivan crows #dragon age #dragon age cuisine #thedas cuisine recipes #dragon age recipes #thedas cuisine #antivan cuisine #dragon age food

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andrastesknickerweasel · 3 years

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With the blight dragging on and no Grey Wardens to be found, forcing us to social distance, I’ve little choice but to sample the rich and varied cuisine of Thedas from my own kitchen. Each week I will aspire to prepare a recipe from the fan made Dragon Age Cookbook “In Pursuit of Porridge” (available here). The recipe will be chosen at random to keep things interesting. Please feel free to join me and post any recipes you make. If you use the tags #Dragon Age Cooking Club or #DA Cooking Club and/or tag me I’ll add your culinary creation to the Master Post!

For the first week we have a recipe from the Free Marches: Strawberry Rivaini Dip!

That’s right, it’s inexplicably guacamole with strawberries! Don’t ask me why. Those Marchers are a crazy bunch.

Difficulty: 1/5. We couldn’t have started with anything easier, just chopping and mixing up a few things.

Ingredient cost/accessibility: 1/5. Nothing too crazy here, just produce and tortilla chips, of which I got the off brand.

Taste: 2/5. It’s not terrible, but it’s not... good? To be fair I’m no guacamole connoisseur. I’m still occasionally eating a chip, so it’s definitely more edible than I was expecting. The strawberries make a surprisingly competent replacement for tomato. Still would have rather just had tomato though.

Suggested pairing: something light and summery, preferably alcoholic so you can forget that it isn’t the greatest tasting. Light ale or a margarita maybe?

Suggested pairing: Varric/Bianca or Sera/Inquisitor. It’s definitely pub appetizer food, so someone who lives in a pub would probably be down with it.

#dragon age cooking club #DA cooking club #week 1 #free marches #Strawberry Rivaini Dip

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jaimer · 5 years

Video

youtube

Dragon Age Recipe (Marie du Lac Erre's Sweet Ruin)

Happy holidays, I can't bake for shit. I was excited to make this, I even bought special cookie cutters that were almost Dragon Age themed (but were actually princess themed)...but I'm bad at cooking and even worse at following directions. And I may actually be too old for this much sugar all at once. If you want to try your hand at Theodosian Cuisine, do better than I did. This recipe is from "Dragon Age: The World of Thedas Volume 2"

#the whole nug #dragon age #theodosian cuisine #the world of thedas #I have a whole bowl full of the icing and chocolate still sitting in my fridge #and a plate full of uneaten cookies #video

0 notes

felassan · 7 months

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Dragon Age: The Official Cookbook: Tastes of Thedas lore post Part 2

This post is part 2 of 2. [Link to Part 1]

(Post contents under a cut, in case anyone would rather not read cookbook spoilers. also due to post length)

If I have forgotten, misread or misunderstood something, please let me know.

This post is complementary to Part 1, so please see Part 1. The first post contains some other information, such as a full list of what culture[s]/area[s] each dish comes from, a full list of all in-world ingredients mentioned and notes on the worldstate that the cookbook was written in. The lore collected in this post is just a general note of lore mentioned in the cookbook, so it contains both old/previously known lore, and new lore from the cookbook. There is a bit of repetition in places where a piece of lore made sense in include in multiple categories.

[☕ found this post or blog interesting or useful? my ko-fi is here if you feel inclined. thank you 🙏]

[Devon/mom mentions from blurbs]

Devon, their mother and the cookbook

The cookbook introduces a new character called Devon, who is the narrator, writer and compiler of the cookbook in-world. Devon is now an adult, and their mother was the cook for the Couslands at Castle Cousland (implied to be Nan from the Human Noble origin). In their youth Devon helped their mother out in the kitchen, undertaking chores like sweeping the floor. They also helped cook from time to time (which their mother approved of and expressed pride to them over). They were child-like and a dreamer, often daydreaming about going off on a grand adventure and engaging in acts of heroism, and getting into trouble from their mother due to this. They did not used to be very adept in the kitchen and at one time almost set Castle Cousland on fire with their first attempt at a stew. Since then they have been practising cooking extensively and are now a good cook. Their mother taught them the important lesson of love through food. Devon is very much their mother's child, and loves food.

The position of Cousland family cook is implied to no longer exist. Devon's mother is implied to have now passed away. (and in game Nan dies during Howe's Treachery)

Devon's mother nearly lost her mind trying to keep the Hero of Ferelden's mabari out of her larder. Similar to this, falling 'prey' to a nug's cute face once resulted in a nug (which are voracious omnivores) in Devon's kitchen eating lots of their food, and Devon discovering first-hand how voracious they can be in their efforts.

Devon has a desire to see all of Thedas and as an adult recently embarked on a journey to travel throughout Thedas in order to see and experience its different types of food, in order to honor and thank their mother. This was a year-long journey involving many weeks on the road, with the occasional encounter with bandits and beasts. They travelled by carriage and on foot.

Devon travelled throughout Thedas, including Nevarra, Orzammar, Tevinter, Ferelden, Orlais, Antiva, Rivain and among the Avvar. They met and spoke to various key characters including Varric, Sera, Krem and Bull's Chargers, and sampled every local cuisine they could get their hands on, even the downright strange. They filled their book with different recipes and thought of their mother with each new entry, in order to share them and the lesson their mother taught them with the rest of the world. Some of their recipes are based on these conversations. Others are Devon's mothers recipes or Devon's own recipes/experimentations with other foods.

Devon is something of a fan of the Hero of Ferelden, Hawke and the Inquisitor (especially the HoF) and displays a child-like excitement for the world. On their journey they tracked down foods eaten by the heroes and their companions. Devon's hero worship of the PCs and their companions was part of their motivation for their journey.

Devon's mother often had her hands full with the Cousland's meals.

Devon's mother had a recipe for Chocolate Cake. She baked it for Devon's tenth name-day and then at their every name-day after that as Devon always begged for this. To this day when Devon thinks about their mother's love for them, this cake sits front and center in their mind. The Fereldan Potato and Leek Soup included in the book is also hers, though for the book Devon put their own little twist on it, using crispy toasted chickpeas from Rivain for the crunch rather than a side of toasted bread. Devon loves stews and their mother's stews will always rule their heart (the recipe for King Alistair's Lamb and Pea Stew comes close to stealing that crown). Devon's mother always knew that there is no greater comfort than a warm slice of cobbler, and the simple pleasure of her baking would wash away all of Devon's troubles from the day when they ate some in her kitchen (it's hard to feel the sting of a skinned knee or a lost game when your belly is full of warm gooey goodness). Devon's mother usually made her cobblers with strawberries and rhubarb, but only the stems not the leaves as those are poisonous.

Devon's mother was kind and indulged her child, whom she loved.

Devon likes hot chocolate topped with whipped cream and dusted with cinnamon.

Devon loves sweets and desserts.

Tea is a nice accompaniment for sweet treats. Tea exists in many blends. Devon likes deciding which biscuit to pair with different blends.

Once when young Devon tripped and fell face-first into a patch of nettles. They cried and got a lecture from their mother, telling them to play elsewhere from then on. Also when Devon was young, they were very reluctant to eat their greens/vegetables. But their mother always used to say that you can't only live off meat, and any meal without vegetables is a meal half-finished. They didn't understand her reasoning then, but they do now. Ever since hearing Leliana kept a nug as a pet, Devon has desperately longed for a Schmooples of their own. Another lesson their mother taught them is that sides form an equal part of the equation in a meal to the main part of it, and that they deserve just as much care and attention as the dish they are served alongside.

Ferelden

Fereldans - including their mabari - love cheese and bacon.

Barley is a common grain grown in Ferelden. In Ferelden grain is usually barley or wheat. Rice is very rare in Ferelden.

Hearty Fereldan Scones are hearty, packed with cheese and bacon, and keep a person sated for a good while. They are less sweet and less delicate than their counterparts (referring to Orlesian scones?). Mabari like them due to the cheese and bacon content.

Pickled Eggs taste salty-sour and are a very common Fereldan folk remedy, 'prescribed' by them for almost anything, including fevers, colds, aching body parts and when you feel a bit of illness coming on (sounds like chicken soup in parts of our world hh ^^). If asked for advice on health or when they meet someone who looks a bit under the weather, many Fereldans recommend and provide pickled eggs. When Cullen was experiencing lyrium withdrawals, Fereldan members of the Inquisition left a heap of pickled eggs in his office. whether this actually works or not we don't know. Still, loving pickled eggs is a Fereldan trait and they are considered one of the country's finest snacks.

In Orlais, City and Dalish elves eat Peasant Bread, which is a rustic, hearty type of bread with a straightforward recipe that calls for wheat, salt and grease in nearly equal parts. This produces a biscuit that is good for mopping up last bits of stew and pairing with butter and jam. Devon remarks that this biscuit is reminiscent of Fereldan cuisine.

Fereldans love stews; people, including Fereldans themselves, joke about this often. The three key aspects of any good Fereldan stew are that it's hearty, humble and straightforward to make.

Devon assures the reader that Fereldans don't actually cook their ingredients until they're all "a uniform grey color", contrary to what Alistair once said. They do however throw them into the largest pot they can find, with the rationale being that if you're going to make a stew, you might as well make a lot of it.

Lamb and Pea Stew is hearty, humble, and straightforward to make. This dish is so ubiquitous in Ferelden that it's almost become synonymous with Fereldan cuisine.

Sweet and Sour Cabbage Soup is a Fereldan staple and Fereldans enjoy it regularly. It's more solid than liquid, filled to the brim with cabbage, tomatoes and other vegetables, and is paired with a thick slice of bread. This makes it a filling, satisfying and warming meal, especially on cold days.

A troupe of actors in Orlais focus on a popular comedy set in the fictional Fereldan village of Wilkshire Downs. Their performances sell out almost instantly. In order to play their roles well, and out of dedication for their craft, the actors changed their diets to match those of their characters. For example, there's a mayor character who specifically only eats cabbage soup (bear in mind this is Orlesians trying to get in 'Fereldan character').

Nug Bacon and Egg Pie is a traditional Fereldan farmer's pie.

Fereldan ale is soothing and relatively easy on the stomach, compared to something like a Hissing Drake.

Fereldans love turnips and enthuse about them. Turnips make a good addition to any stews and are also good in pies. They're versatile and can be prepared in many ways (boiled, stir-fried, roasted, steamed, mashed, eaten raw, etc). Turnip and Mutton Pie is a classic Fereldan dish served at taverns across the country. It's an unmatched, rich comfort food that is good on cold or miserable days. Even the smell is comforting. It consists of tender chunks of lamb and turnip enveloped by buttery crust. Cole once evoked this sense of comfort by throwing a bushel of turnips into a fire.

Kirkwall

Crab Cakes is a classic Kirkwall dish.

The Hanged Man's Mystery Meat Stew is a famous dish from this Kirkwall tavern, and its feature dish. It's made from a different meat every morning, such as pork or something more suspicious/less appetizing. The waitress at the tavern claims that they hang people who ask what meat it is from the rafters.

Roasted Turkey With Sides is found in Starkhaven, Kirkwall and the Free Marches in general. This dish is common at birthday celebrations and dinner parties. The turkey is cooked til golden-brown and surrounded by a host of different sides, creating an impressive scene. This meal is complicated, difficult and time-consuming to prepare. The turkey alone can take hours to do. If a few sides are involved it can take most of the day, especially without kitchen staff. This meal is meant to be shared.

Orlais

A common feature of Orlesian cuisine is lots of cream.

Creamy soups seem to be emblematic of Orlesian cuisine.

Some strong/hot combinations of spices are a bit much for Orlesian palates, which are more delicate than others.

Lately in the Grey Wardens, a new variation of the Grey Warden Pastry Pockets (pastries stuffed with meat, potatoes and onion) recipe was introduced by new recruits from Orlais, which uses the more delicate Orlesian puff pastry. These newer pastries are delicious hot or cold but can't really be stored anywhere where they may be jostled as they will get mushed, unlike the original version of the recipe, which was tougher so as not to fall apart in packs when on the road.

Honey Carrots is an Orlesian staple, often found on the table at meal times in Orlais. The traditional Orlesian rendition of this dish is sweet due to liberal application of honey, implying that outside of Orlais other takes on this dish are less sweet with less honey due to differing palates/cuisine styles (since Orlesian standards run sweet).

"Blancmange" is an Orlesian word which literally translates as "white eating". The dish Blancmange is white pudding made with either milk or heavy cream that has been thickened. On its own it has a sweetness that is mild by Orlesian standards; it's generally served with various toppings which amplify the sweet flavors. Possible toppings include red grape compôte, toasted almonds, ribbons of fresh mango and cherry sauce (the latter is Devon's preference). Alone blancmange is plain-looking so the toppings are also a way to decorate it with various designs.

Vivienne's preferred arrangement of Blancmange is a stunning, elegant, pristine white-on-white tableau of white chocolate curls and whole jasmine flowers, served on a dark plate for contrast.

Orlesian dinner parties are long indulgent slews of extravagance. Not finishing all of the courses may be perceived as being rude to the host or taken by them as offensive.

Orlesian desserts often include sugar and cream.

Sour Cherries in Cream is an Orlesian dessert composed of a small bowl filled with black cherries dressed in sweet cherry sauce and whipped cream. This dish is an example of one which is lighter fare than usual for Orlesian cuisine, and may be eaten as the last course of an extensive dinner party (as even the Orlesians are sometimes in need of lighter fare).

The Orlesians know how to make a good pastry.

Croissants are the most well-known Orlesian pastry. They are a lot of work to make. To achieve their famous flaky texture, dough is layered with butter and then rolled (with a rolling pin) and folded several times over, before being rolled into a thin sheet.

In Orlais, City Elves and Dalish Elves eat Peasant Bread, a rustic, hearty type of bread with a straightforward recipe that calls for wheat, salt and grease in nearly equal parts. This produces a biscuit that is good for mopping up last bits of stew and pairing with butter and jam. Devon remarks that the biscuit is reminiscent of Fereldan cuisine.

Tevinter

A mysterious, strange, impossible-to-identify meat is often served in taverns across Tevinter, often with a big portion of Nevarran flat bread. It's something of a tall tale. Devon ordered a portion, wondering what exotic species it could be, and it turned out to be delicious chicken legs.

Stuffed Vine Leaves is a classic Tevinter appetizer sold in taverns there. Tender leaves are stuffed with rice, herbs and sometimes minced meat. Devon recommends topping it with lemon juice and some tzatziki sauce.

Dorian loves chocolate-coated orange peels, colloquially known as "Poison Stings". They are sweet, sour, crunchy, chewy and energizing. Dorian ate these a lot on his travels from Tevinter to Ferelden to join the Inquisition.

Cherry Cupcakes are decadent little pink cakes served alongside other sweets by servants on stilts at the Tevinter theater. The servants carry them to each private box. The cakes both taste and look good. They were once used as a vehicle for deadly poisons.

Tevinter Pumpkin Bread is one of Dorian's favorite foods. They are wonderful treats with limited ingredients, and can be made in a pan.

Starkhaven

Starkhaven Fish and Egg Pie is famous, almost oval in shape and stuffed full of fish from the Minanter River. It has a light flaky crust.

Starkhaven is beautiful, almost oval in shape, sits perched on the Minanter River and is crowned with solid rings of tall, gray stone. It has lavish estates and fountains. Minanter River fish are implied to be common in Starkhaven cuisine and trade.

Prince Sebastian Vael has high popularity.

Free Marches

Nevarra

The gardens of Nevarra are extremely beautiful, dazzling in their vibrancy.

In Nevarran culture, food is as much a feast for the eyes as for the mouth. They create artful and aesthetically pleasing food arrangements. Nevarrans like their dishes to be pleasing to the eye, and take this into account when cooking.

Nevarran flat bread goes from dough to ready to eat in minutes, contrasting other methods of making bread which involve baking loaves for hours. It can be eaten in many ways, including on its own, brushed with oil, or as a vehicle for an assortment of dips such as yogurt dip.

Antiva

Antivan cuisine includes pasta.

Dinnertime is usually a late-night affair in Antiva.

Rice is not seen much outside of Antiva and Rivain. Antiva exports very little of its rice. Due to this, in Antiva it's relatively cheap compared to other grains and is a key component in dishes favored by less well off Antivans. Crow Feed is a simple, cheap and delicious dish of rice, butter and onions, named after the Antivan Crows.

Fish Chowder is a classic Antivan dish. It's a thick creamy soup that evokes Antiva City.

Pickpockets seem to be common in Antiva/Antiva City, as Devon includes them alongside corrupt politicians and Antivan leather when referencing Zevran's homesickness for the place and creating an image in the mind's eye of Antiva.

Antivan meals "sure are something to behold". Antivan nobles have decadent, indulgent spreads for dinner involving lots of courses. Such dinners can have ten dishes, full of ingredients like olives, truffles, pasta and cream.

Gnocchi is a filling Antivan dish, with small pieces made of wheat, flour, egg salt and potato. It may be dressed with leeks and rich cheese sauce.

Being bordered by the Rialto Bay to the east, Antiva is mostly populated on the coast. Because of this seafood plays a starring role in Antivan cuisine. The classic Antivan paella exemplifies this, consisting of rice, saffron and a variety of seafood, from whole shrimp to cuttlefish to mussels. It's made in a single pot and the end result is aromatic. It's traditionally cooked in a shallow, wide pan called a paellera (or confusingly, in some parts of Antiva, a paella) but can be prepared in almost any deep skillet. It's best paired with a glass of wine, preferably an Antivan vintage. Josie recommends doing this. :)

Cacio e Pepe is a classic, simple Antivan dish among its rich and poor alike. It's composed of three main ingredients - pasta, cheese and pepper. Despite its simplicity it's hard to make correctly. The sauce has to be smooth, not clumpy, which is a surprisingly difficult task. However the skill of making it can be learned with practise and perseverance. Antivan grandmothers may sternly judge their young family members' attempts at making it correctly, only approving when it's just right.

Treviso is a port city in northern Antiva that was captured and liberated several times during the Qunari Wars and the New Exalted Marches. During the dark times of occupation, food was scarce, and the city residents had to make do with what limited ingredients they had. From their creativity in these times Treviso Energy Balls were born. These combine peanut butter, nuts and dried fruit into a bite-sized treat that contains lots of energy. They are ideal to take with you when hiking.

Antivan Apple Grenade is an Antivan dessert (sweet pastry bundles filled with piping-hot apple) named for resembling the fire grenades used by the Antivan Crows, both in shape and in heat.

Rivain

Rivaini cuisine includes couscous (a sort of pasta made with semolina flour and water, a lot smaller than typical Antivan pasta). Couscous sounds like it is not common or even known at all in the south. It has a mild slightly nutty flavor on its own and excels in soaking up surrounding flavors, making it a great base for salads.

Rice is not seen much outside of Antiva and Rivain.

Chickpeas come from Rivain.

In Rivain, a Goat Custard recipe is very popular as a dessert. The custard is made from goat's milk and studded with roasted figs to add sweetness to the overall richness. Milk from the Ayesleigh gulabi goat is particularly prized by custard connoisseurs in Thedas due to its natural sweetness, which when used in this recipe enhances the sweet flavors.

The classic Rivaini Tea Blend is probably the most famous tea blend in Thedas. It's a mixture of peppermint, lemon verbena, oregano and licorice root. This combination is soothing and said to have healing properties. Celene of Orlais drinks this tea throughout the day to alleviate headaches.

Anderfels

Smoked Ham from the Anderfels doesn't actually taste of despair, contrary to what rumors and the importers say. The Anderfels are largely ill-suited for farming, but pigs do surprisingly well there despite the inhospitable climate. Due to this Anderfels ham is big and is delicious when glazed. Devon favors a glaze made from a combination of apples and apricots. One glaze in particular is made from wildflowers and can turn a smoked ham as hard as jade, rendering it unsuitable for eating.

Seheron

Seheron smells like tea, incense and the sea.

Seheron Fish Pockets are hot due to a combination of spices, but the heat is tempered somewhat by the soft wrap and crisp vegetables. (They are a group favorite food of Bull's Chargers). The fish involved is packed with flavor and the pockets fall apart if eaten haphazardly. Devon learned this recipe from one of Bull's Chargers.

Avvar

The Avvar are gatherers as well as hunters.

When Avvar can't hunt gurguts and wyverns, they go for smaller prey and forage for alternative food items such as snails, which are common on hillside boulders. Snails are an abundant and traditional source of food for the Avvar. When prepared correctly the texture and flavor are good. It sounds like the Avvar usually eat them without accompanying ingredients such as salad. They can be dressed in butter and oil. They aren't common in Lowlander cuisine and many Lowlanders are unconvinced on eating/trying them.

Many Avvar settlements populate the Frostbacks. In spring Avvar begin preparing for the following winter by smoking meat, picking vegetables and drying fruit. Springtime is the gurgut's mating season. At this time especially travelers are advised to keep their distance from gurguts, as they're dangerous.

Lowlander spices are prized among the Avvar and often reserved for feasts as rare delicacies.

The Avvar are generally utilitarian in their cooking methods, with lots of stews. Holds by lakes and rivers have a unique way of cooking fish. Instead of using a pan, the fish is wrapped in pungent leaves and salt then left baking all day over banked coals. Like stews, this method of cooking does not require constant attention. The salt helps keep moisture inside the fish, which turns the flesh creamy and tender. Cracking the salt open is good fun.

Avvar live on whatever they can glean from the land owing to living in the inhospitable Frostbacks. They hunt all kinds of beasts, including harts, rams, lurkers, gurguts and sometimes even wyverns. Wyvern can be delicious but if not prepared correctly are very poisonous. Correct preparation involves following detailed instructions.

Chasind

Chasind love poussin, a good alternative to roast turkey though significantly smaller in size. The Chasind typically cook it in a large pot over an open fire for an extended period of time. A similar effect can be achieved with any other cookware of suitable size and an oven. The secret to tender meat that falls off the bone is marinating and basting it to keep it moist during the cooking process. Devon recommends grilled poussin for more intimate dinner parties with smaller guest lists.

Chasind drink Chasind Wildwine and Chasind Sack Mead. Both are strong, even brutal. The flavor of the sack mead is almost poetic. First there is an overwhelming rush of honey, tinged with the sour-sweetness of apple blossoms, that fills the mouth with all the bright warmth of a summer's day. The initial sweetness then fades and there comes an unexpected bitterness, reminiscent of the slow decay into fall. The drink is therefore like the turning of the seasons in a single cup/sack.

Dalish Elves

Preserved foods play an important role in many different cultures across Thedas, including the Dalish. They help communities weather times of scarcity (e.g. in winter) and allow people to make long journeys away from home.

Dalish hunters take preserved foods such as Spiced Jerky with them on their hunts as provisions so that they can bring back game the clan is depending on. It means they won't be hungry and don't have to be back in time for dinner. Due to how long it lasts, Devon wonders if Spiced Jerky is used in offerings made by certain Dalish to Fen'Harel. His shrines are usually located well outside of Dalish camps, but Devon posits that leaving behind food that would readily spoil would be bad practise, especially given the fact that the prevailing opinion on these shrines is to avoid them.

Dalish make Hearth Cakes as comfort food. They are traditionally made over the hearth on an iron griddle or skillet, hence the name. The original recipe calls for halla butter but other types of butter work just as well. The resulting dough stays moist inside but crisp and flaky on the outside. Hearth Cakes can be made plain or with added dried fruit, such as cranberries, raisins and currants. The Dalish use whatever is on hand.

The Dalish make a warm, gooey, comforting dessert called Dalish Forest Fruit Cobbler using whatever forest fruit is currently in season.

City Elves

In Orlais, City Elves and Dalish eat Peasant Bread, a rustic, hearty type of bread with a straightforward recipe that calls for wheat, salt and grease in nearly equal parts. This produces a biscuit that is good for mopping up last bits of stew and pairing with butter and jam. Devon remarks that the biscuit is reminiscent of Fereldan cuisine.

Lentil Soup is a popular recipe in City Elven alienages.

Orzammar / dwarves

Underground, dwarves raise spiders to eat just as surface folk raise cows and goats (this factoid appearing in the cookbook reinforces or perhaps, more accurately, properly canonizes this aspect of Orzammar/underground dwarven culture, as this was previously only featured in the DA TTRG). Spider legs are fried and served with a sauce containing alcohol. Spider legs are not unlike crab legs in taste. Sourcing spider legs above ground is not easy, and the demand from the surface for this kind of export from underground is minimal.

In dwarven culture sauces are often made with some type of alcohol. The precise kind depends on the establishment in question. The recipes for these sauces are closely-guarded secrets which chefs won’t specify. There are many varieties of these sauces. Orzammar has a fierce competition (to be crowned Orzammar’s Best Sauce) and so dwarves sometimes devise nefarious schemes and plots to acquire the secret sauce recipes. Lichen ale is generally not used in these sauces.

All mushrooms growing underground in caves and the Deep Roads are called "deep mushrooms" but there is no one variety of deep mushroom. There are in fact several. Some are squat, broad and flat-capped, while others are long and spindly, reaching towards the sky like an old man's gnarled fingers. They are used for many things, from making health potions to deadly poisons.

In Orzammar, deep mushrooms are farmed for eating. There they are a delicacy prized for their unique flavor and intoxicating scent. Some dwarves believe that a deep mushroom's proximity to lyrium and darkspawn improves its flavor. Devon, who is almost certainly human, suggests that non-dwarves and Surface dwarves who have lost their lyrium resistance should not eat deep mushrooms that have been in proximity to lyrium.

Dwarves roast cave beetles in their shells. Eaten in this way they are not unlike prawns, being similar in texture and flavor. This aspect of the lore book properly canonizes or reinforces another thing about dwarven underground culture that was previously only featured in the DA TTRPG.

Underground dwarves eat bread made from black lichen. Black lichen is toxic but high temperatures seem to largely neutralize this, making it safe to consume. Surface varieties of lichen can be substituted for the lichen used in making Black Lichen Bread. Any lichen used in making lichen bread needs to be thoroughly dried. Bark can also be used in place of lichen, although this would make the resulting bread more bark bread than lichen bread.

Nugs are edible and a key part of dwarven cuisine. The first dwarf to attempt eating one was called Varen. He did so out of desperation but became a paragon for his culinary discovery. The flavor is like a cross between pork and rabbit. Nugs are very tender, especially when roasted. There are lots of nug-based dishes including Nug Pancakes and nug-gets. For nug pancakes, other meats can be substituted.

Orzammar offers little in the way of choice when it comes to locally-produced foods. However, trade with the surface has ensured that foods from above ground are very popular underground. Jam, especially plum jam, is in especially high demand. It's very expensive there and only the most wealthy and influential Orzammar residents can afford it due to this. Recently Devon encountered a local jam maker in Orzammar who, rather than purchase jams as-is from merchants has opted to import only the individual components, in the hope that by making them themselves, they can sell the product at a much more reasonable price.

Food is easily defined underground; as long as it's edible and capable of being scavenged, it gets eaten. A surface dweller's understanding of "edible" may not align exactly with that of an Orzammar dwarf.

Lichen Ale is the drink of choice among Dust Town dwarves. It is literally toxic. In sufficient quantities it can overpower even the heartiest of dwarven constitutions. Consequently non-dwarves must approach it with caution. Most can tolerate a few sips without issues. Devon devised their own rendition of Lichen Ale using the dwarven recipe as a base, so that non-dwarves can enjoy the look and most of the flavors of the original without fear of poisoning themselves.

Grey Wardens

Grey Wardens undertake exhausting work in poor climates on patrol on the road. As such they need food items more nourishing than handfuls of nuts. On the road they often eat Grey Warden Pastry Pockets, pastries stuffed with meat, potatoes and onion. The original recipe produced a tough pastry to stop it falling apart in their packs. Lately a new variation of the recipe was introduced by new recruits from Orlais, which uses the more delicate Orlesian puff pastry. These newer pastries are delicious hot or cold but can't really be stored anywhere where they may be jostled as they will get mushed, unlike the original version of the recipe, which was tougher so as not to fall apart in packs when on the road.

Characters

When Cullen was experiencing lyrium withdrawals Fereldan members of the Inquisition left a heap of Pickled Eggs in his office, as these are a common Fereldan folk cure for many ailments.

Solas' bald head was at one point compared to an egg by another character.

Seheron Fish Pockets are a group favorite food of Bull's Chargers.

Krem tells an amazing story of a time when he, Bull and five other Chargers defended a village from fifty bandits. When the bandits were defeated and the Chargers went to collect their payment, the villagers paid them with several bags of rice rather than in gold. The Chargers used it to make dishes such as Rice Pudding.

Prince Sebastian Vael has high popularity.

There are rumors of a kind and appearing hero (Diplomatic Hawke).

Cole once evoked the sense of comfort from turnips/Turnip and Mutton Pie felt by Fereldans by throwing a bushel of turnips into a fire, via the smell.

Sera's Yummy Corn recipe is simple, yet strict, with no wraps and no non-yellow corn allowed. The corn should be checked for rot, peeled halfway, washed, cooked, peeled again and eaten. Devon holds that other varieties of corn would work fine too, but when they suggested this to Sera she was so disgusted that they couldn't bring themselves to try it. Devon assures the reader that merchant-bought corn is fine however.

Vivienne's preferred arrangement of Blancmange is a stunning, elegant, pristine white-on-white tableu of white chocolate curls and whole jasmine flowers, served on a dark plate for contrast.

Vivienne starts off her day with a croissant.

Tevinter Pumpkin Bread is one of Dorian's favorite foods. They are wonderful treats with limited ingredients, and can be made in a pan.

The Hero of Ferelden's mabari is very good at finding items. One time he even found a cake of a chocolate cream variety, topped with white frosting and fresh strawberries. Devon's mother nearly lost her mind trying to keep the Hero of Ferelden's mabari out of her larder.

Sugar Cake is a simple, humble cake topped with a sweet mixture of butter, sugar and almonds. Devon purchased one from a surface dwarf merchant who assured them that it would be well-received by any companion. The merchant told Devon that even the Hero of Fereldan purchased a few of these cakes as companion gifts.

Varric can disarm with humor, charm or through his spy network. Peoples' exasperation at his nicknames amuses him. He has a soft spot for the softer heroes, like Merrill, Bethany and Cole.

Cinnamon Rolls are one of Varric's favorite sweets. They are warm, sweet and comforting, perfect for time spent reminiscing.

Varric loves pastries, to the point that he's liable to steal them off windowsills if they have been left there to cool unattended.

Devon had an extensive consultation with Varric in order to put together the recipe for Varric's Favorite Pastries.

Varric loves sweets.

Isabela once played a drinking game where participants drank based on the number of enemies they had. This game killed a man.

Lampreys are one of Thedas' more unique-looking creatures. They have long slender bodies and toothed, suction-cup mouths. They are rare in Thedosian cuisine as they have noxious flavors. Lord Norbert de la Haine, who wanted to conquer the Free Marches, had a peculiar, singular fondness for pickled lampreys.

Iron Bull loves sweets. Hot chocolate is a particular favorite of his, to the point that it's practically a necessity for him. He swears by cocoa powder which is sometimes difficult to find (in the south). He takes his with hot milk and some Orlesian guimauves.

Other / unspecified / general

Preserved foods play an important role in many different cultures across Thedas. They help communities weather times of scarcity (e.g. in winter) and allow people to make long journeys away from home.

Lentil and onions are Thedosian stapes found in every pantry across Thedas. They're relatively inexpensive, keep well for long periods and go with almost anything. They play a supporting role in many dishes.

Fluffy Mackerel Pudding is a unique combination of mackerel, onion, celery and eggs that is strongly associated as a dish with Feast Day, when it is often eaten (as "Feast Day Fish"). There are stories that several decades ago, someone once attempted a diet consisting entirely of this dish.

There is a type of 'blood' soup which is vibrant red due to beetroot. It has a rich, earthy flavor and is topped with roasted chickpeas. This dish could either be one Merrill makes (since "Sera's Yummy Corn" is Sera's recipe, and this is "Merrill's Blood Soup"), or else it's named after her.

Roasted turkey is a dish that is sometimes cooked when having guests over for a dinner party.

Allowing nugs near kitchen pantries and stores is a recipe for disaster. They are voracious omnivores.

Sera's Yummy Corn recipe is simple, yet strict, with no wraps and no non-yellow corn. The corn should be checked for rot, peeled halfway, washed, cooked, peeled again and eaten. Devon holds that other varieties of corn would work fine too, but when they suggested this to Sera she was so disgusted that they couldn't bring themselves to try it. Devon assures the reader that merchant-bought corn is fine however.

Fruit cobbler is also a dessert known/made in other groups in Thedas, not just the Dalish, as Devon's mother baked it for them when they were young. Devon's mother usually made her cobblers with strawberries and rhubarb stems (not leaves, as those are poisonous).

There is a big variety of custards across Thedas.

Cinnamon Rolls are warm, sweet and comforting, perfect for time spent reminiscing.

Sugar Cake is a simple, humble cake topped with a sweet mixture of butter, sugar and almonds. Devon purchased one from a surface dwarf merchant who assured them that it would be well received by any companion. The merchant told Devon that even the Hero of Fereldan purchased a few of these cakes as companion gifts.

The Gilded Horn is a tavern which sells drinks like Hissing Drakes. Hissing Drakes have fiery effects on the stomach such that no sober individual would dare to down more than a single glass at a time. Drinking several in quick succession is quite a feat and formed the basis of a drinking game among some drunk young men that Devon witnessed. The men managed two or three servings before vomiting over the balcony.

There are many ways to dress up a cup of hot chocolate.

Antivan Sip-Sip packs a punch. People who are capable of downing an entire glass are made of quite stern stuff. Devon speculates that it's called a "sip-sip" because each sip of it must be chased by a sip of something else. When Devon tried it, they could scarcely manage more than a small sip at once, even though they also had a big glass of water at the time.

Dragon Piss burns like a dragon's breath both in the glass and going down.

Tea is a nice accompaniment for sweet treats. Tea exists in many blends. Devon likes deciding which biscuit to pair with different blends.

Snails aren't common in Lowlander cuisine and many Lowlanders are unconvinced on eating/trying them.

Nevarran flat bread goes from dough to ready to eat in minutes, contrasting other methods of making bread which involve baking loaves for hours.

Travel by carriage is mentioned.

Despite the name the drink The Golden Nug is pink. Inspiration for the drink was drawn from typical living nugs rather than the golden statues. The drink is made of a base of white Seleney wine sweetened with a splash of West Hill Brandy. This dilutes the color of the pomegranate juice and mulled raspberries into a soft, pinkish hue. The goal is to imitate the color of a typical nug.

Chantry sisters make some marvelous creations, including a spirit used in the making of The Emerald Valley drink which is distilled from over seventy different herbs and flowers. This spirit has a complex, varied flavor bursting with the freshness of a green valley.

Nettles are nutritious and delicious.

Source of the above information: Dragon Age: The Official Cookbook - Tastes of Thedas

If you’re not able to get the book, and there’s a recipe or two in the Contents that you’d like to see/read, let me know and I’ll show you. (❁´◡`❁)

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