RPG Buffet 36 (Dark Ages: Inquisitor and Demon: the Fallen) (38:49)

Still getting caught up on the RPG Buffet Year of World of Darkness, this time featuring Dark Ages: Inquisitor and Demon: the Fallen!


Recipes for Dark Ages: Inquisitor

Bouef Bourguignon
3 pounds of beef sirloin cut into cubes
1/2 cup all-purpose flour
4 slices of bacon, diced
3 - 4 carrots, diced
8 small new red potatoes, unpeeled, quartered
8 - 10 mushrooms, sliced
1 small onion, chopped (or for those with onion allergies, 2 Tablespoons of Hing powder)
3 cloves garlic, minced
1 cup lentils, dry
1/2 cup pearled barley
1 bay leaf
1 teaspoon dried marjoram
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1 teaspoon black pepper
2 cups of beef or chicken broth
2 cups of burgundy wine

Coat beef in flour, shaking off excess.  Set aside. Fry bacon in large skillet over medium heat until partially cooked.  Add beef and cook until browned. Layer carrots, potatoes, mushrooms, onion garlic, lentils, and barley in a slow cooker.  Add spices and meat.  Add broth and wine.  Cover and cook on low for 8 to 9 hours or until beef is tender.  Remove and discard bay leaf before serving.

Ratatouille
Kae used the recipe posted by Pixar on their site for the movie, and preserved online here. The recipe is by legendary American chef Thomas Keller (influenced by confit byaldi), owner of The French Laundry. Kae says it was a challenge to make, but it was totally worth it!

Mousse au chocolat
Louis pulled the recipe from RPG Buffet episode 15 to make his chocolate mousse.

Recipes for Demon: the Fallen

Homemade Parsnip Fries (from BonAppetit.com)
2 1/2 pounds parsnips or carrots, peeled, cut into about 3x1/2-inch strips
1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
1 large garlic clove, minced
3 tablespoons olive oil
Kosher salt, freshly ground pepper
1/2 teaspoon (or more) ground cumin

Preheat oven to 450°. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over. Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10–15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 tsp. cumin over. Season to taste with salt, pepper, and more cumin, if desired.


Download 64kbps mp3 (18.6 MB)


Show links
Dark Ages: Inquisitor (White Wolf)
Demon: the Fallen (White Wolf)