Tuesday, July 31, 2007

Sporeling Snack.



Ok, this comes off another blog; looks tasty, can we make it?

OMG NERD ALERT.

Crystalis the Lovable Warlock
12 April 2007: Should you grind Sporeggar rep?

I don't know or much care about rep, but I'm here to tell you that after a spring feast at Uncle Sideburns's place I am a firm believer in grinding up the Sporeggar themselves. Observe:

Vegetarian Sporeling Lasagna

Ingredients:
1 lb low-fat cottage cheese
1/2 lb part-skim ricotta
2 Raptor egg whites
2 tbsp grated Garadar Sharp
1 tbsp minced fresh chives
1 tbsp minced fresh parsley
1/4 tsp freshly ground black pepper
8 oz lasagna noodles, uncooked
1 cup minced onion
1/4 cup Brightsong Wine
1 1/2 lbs ground Sporelings
1 cup chopped zucchini
4 cups red sauce

Instructions:

Set a large pot of salted water to boil, and preheat oven to 375°. Purée cottage cheese, ricotta, egg whites and Garadar Sharp. Blend chives, parsley and pepper into the cheese mixture.

Add the pasta to the water and boil on high for about ten minutes. The noodles should be tender but not mushy.

Using a slotted spoon, dip the cooked noodles into cold water and lay them out flat on clean linen cloth. Simmer onions in Brightsong wine in a covered skillet for about five minutes. Stir frequently. Onions should be very soft.

Add ground Sporelings and zucchini, cook about five additional minutes (until soft). Drain the Sporeling mixture and set 1/4 cup aside for later.

Combine cheese mixture and Sporeling mixture.

Spread 2 cups marinara into the bottom of a 9x14 baking pan. Add alternating layers of pasta and cheese until pasta is gone. Cover with remaining sauce and spread reserved Sporeling mixture over top.

Cover and bake for 1 hour. Let cool for ten minutes before cutting. Serves 9 humans, 14 gnomes or 1 gluttonous dwarf.

There you have it: a purely vegetarian dish where you still get all the fun of murdering something. Genocide never tasted so good.

So, uh, what can we use in place of Sporelings?

2 comments:

emily1 said...

i think mushrooms would suffice.

emily2 said...

either pulverize dried mushrooms or puree fresh ones.