The Gamer’s Cookbook

This tree has stood for thousands of years, patiently bearing its fruit. It has seen great civilizations rise and fall, and still it is here, bearing its gifts, year after year. Have a taste… ~ An Unknown Bard about to give a sample of the tainted olives of Aminthur.

Olives taste great on their own, there is no doubt on that. Spice them up a little, and you will find another addictive party snack!

This tree has stood since the dawn of many civilizations

Marinated Olives

• 2 mL (1/2 teaspoon) coriander seeds
• 5 mL (1 teaspoon) fennel seeds
• 5 mL (1 teaspoon) cumin seeds
• 60 mL (1/4 cup) extra-virgin olive oil
• 30 mL (3 tablespoons) red wine vinegar
• 10 mL (2 teaspoons) chopped fresh rosemary
• 10 mL (2 teaspoons) chopped fresh parsely
• 5 mL (1 teaspoon) paprika
• 2 garlic cloves, crushed
• 250 g (2 cups) black olives (preferably Kalamata olives)

1. Crush coriander, cumin and fennel seeds together in a mortar and pest, until crushed fine.
2. Add olive oil, red wine vinegar, rosemary, parsley, paprika and garlic together.
3. Pour mixture over olives and toss to coat.
4. Refrigerate and marinate for 1 day or longer; the longer the marinade, the better the flavor.

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After a thousand years, the mighty dragon has fallen to our swords and magic. The old reptile’s meat is pretty tough after all that time. Cook it this way, and you will have a meal that you will speak of to your grandchildren! ~ Salibass, Dragon Hunter of Yuth’as

These ribs have a long marinating time, (up to a day before.) However, a long, slow cooking process will render melt in your mouth ribs. Since dragon meat is in short supply these days, we will use the next best thing - beef ribs.

Makes enough for a medium sized gaming group, including the GM. (Serves 6)

• 2 kg (4.5 lbs) beef shortribs
• 125 mL (1/2 cup) soy sauce
• 75 g (1/3 cup) sugar
• 45 mL (3 tablespoons) sherry
• 1 pear, cored and roughly chopped
• 6 cloves garlic, minced
• 3 scallions chopped
• 30 mL (2 tablespoons) sesame oil
• 30 mL (2 tablespoons) roasted sesame seeds
• 2 g (1/2 teaspoon) fresh grated ginger

1. Remove papery membrane from the back of the beef ribs with a sharp knife and towel.
2. Dissolve sugar, soy sauce and sherry in a bowl.
3. Add remaining ingredients and mix well.
4. Pour over meat; marinate 3 hours to overnight.
5. Preheat oven to 150°C (300°F).
6. Place ribs in casserole dish, pour marinade over top. (Marinade should come to over halfway point in meat. If necessary, add more water.)
7. Cover with wax paper and aluminium foil.
8. Bake in oven for 2 to three hours, checking to see that the liquid level remains halfway covering the meat. (Add more liquid if necessary.)
9. Once bones start to break free of meat, the ribs are done.
10. Remove from the oven and re-cover with foil. Rest for 10 minutes to allow the meat’s juices to relax.
11. Serve hot with steamed rice.

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