User:Artyom.pavlov/Characters/Juniper Churlgo/Juniper's Companion to Venturesome Cookery

Morningfeasts
Good tidings, dear reader. Today I present you with a delectable and nourishing fare from the Savage Frontier. As I traveled past the village of Mornbryn's Shield several seasons past, a dumpy caravan hand, who’s passed the village many-a-times, told me about a local curiosity – the oh-so-creatively called “Shield moss.” I had to investigate. Locals recommended a beautifully named eatery called Maid of the Moors, noting that a halfling of my stature would find her belly happily filed with the Maid’s generously piled-up dishes. I will talk about some of the foods of note I found at the restaurant (and no, regrettably, no “Shield moss” was served to me that day).
 * Fryplate

One of Maid’s staples recommended by the eatery’s delightful staff, was something called a “Fryplate.” A morningfeast of vegetables and eggs. Below, I am reporting an attempt to recreate the dish in my humble burrow. Take a handful of plump tomatoes and slice them lengthwise. For the best result, find the most oblong fruits. I recommend sweet tomatoes from Mistledale. Take your favorite skillet and generously lard it up. However, I found that drizzling it with flavorful olive oil from the Blade Kingdoms brings out grassy notes and adds complexity to the dish. Place your sliced tomatoes, cut-side up, onto the skillet. Sprinkle them with salt, minced garlic, and herbs like parsley, chives, and rosemary. You can purchase most of them from Aurora's Emporium if you are in a pinch or need to feed an entire household. Drizzle more oil over the seasoned tomatoes, turn up the heat and cook covered for about 10 minutes.

Meanwhile, throw another skillet on the flame and fill it with bacon (I personally prefer cubbed ham) and a handful of wild mushrooms. Fry it all together on high flames with a sprinkle of salt and pepper, until mushrooms are delicately golden-hued like Lathander’s holy symbol at dawn. Not what it’s been 10 minutes, uncover the tomatoes and inhale the mouthwatering aroma. Take a utensil, a gnomish fork would do, and press down on tomatoes to flatten them and release the juices. Keep the skillet uncovered and cook until the liquid is almost completely gone. Now that you have 2 of 3 parts of the so-called Fryplate, you can start working on the star of the show. Take a handful of black peppercorns and crush them with a pot or a skillet. Asking a barbarian friend to help would be a bad idea, believe me. Toss the crushed peppercorns into a sauce pot, toast it on high flame for a minute or two and add a 1/4th of a tankard filled with your favorite stock. You can make your own or find an inn with an open kitchen window early in the day and scoop some stock while the cooks are distracted. Add a drizzle of brandy. My personal favorite is Sembian brandy, but you can follow your muse. Cook the ingredients together until reduced, then add fresh cream, just a bit to flavor, and thicken it sauce. Taste, season, reduce, keep warm. (If you are looking to impress easily amused simpleton humans, add brandy first, then tilt the skillet to light it aflame. Us hin are not prone to such faff.)

Prepare yet another skillet; yes, you need many skillets! I do not envy Maid of the Moors’ dishwashers! Crack three or four eggs into a bowl, season, mix well with a spoonfull of cream, then deposit it onto a buttered-up skillet. On low, start moving the egg mix. You will see cooking soon, so pay attention! As the eggs start to thicken, add the peppercorn and brandy sauce, making sure not to add too much. We need eggs to be gooey, not soupy! Continue cooking the eggs while moving it around with a spatula as you jerk the skillet on the fire back and forth. When the eggs are coagulated and cooked but are still soft and creamy, take off the heat and get ready to assemble the whole Fryplate. Now your tomatoes will be ready. Carefully scoop them out and place them carefully on a serving dish. For a more rustic experience, serve it all right in the skillet! Atop the tomatoes, pile up your cooked bacon and mushrooms. Generously sprinkle them with thinly sliced almonds. Carefully transfer the eggs from one skillet to the serving dish atop the fragrant assembly. Now all you need is to make it pretty and sprinkle it with some sliced almonds, drizzle peppercorn sauce if you have any left, and strategically place fresh herbs and/or chives on the mound. And here you go. The Fryplate from Maid of the Moors of Mornbryn's Shield. Granted, my version took some liberty with the presentation, as the good folk of the Maid piled the fried goodies on a plate for you, but to people from the City of Splendors, or the Forest Kingdom, my plating, I am sure, would appeal better.

Do not forget to serve some hot flatbreads with your dish. I hope you enjoy this exotic recipe from the fairway banks of the River Surbrin.

Amarast for now my friends.

Yours truly, Juniper Churlgo.