Illistimi Culinary Arts Academy Lectures

Illistimi Culinary Arts Academy Lectures is an Official GemStone IV Document, and it is protected from editing.

The Illistimi Culinary Arts Academy holds periodic lectures on cuisine and other culinary-aligned interests. Their lectures will be gathered here as they occur.

Lecture 1 - Ta'Loenthra - The Painted Bird: The Painted Bird is a traditional dish found in many Loenthran households, its namesake coming from the blue-skinned chicken often served upon a bed of vividly colored florals and various kaleidoscopic accouterments. The true skill is the incorporation of elements that enhance the flavor and overall experience of the meal, as simply cooking a chicken does not serve the Loenthran tenets of Art All Around Us. Other varieties of feathered fowl can also be utilized in the recipe, as blue-skinned chickens are often expensive and difficult to obtain during the fall and winter seasons.

Students of Loenthran cuisine are told of the legend of the blue-skinned chicken's origins, although it would be difficult to substantiate such a claim. Legend has it that a young chef's apprentice, struggling to make a name for himself in a competitive kitchen, simply fed a chicken a diet of blueberries and thick cream, creating a subsequent meal of sweetened, rich poultry. We are fully aware that the blue-skinned chicken is a result of expert breeding practices, though it does not sway a chef from attempting to convince younger students to feed a pampered diet to a future meal.

The Painted Bird's typical preparation begins the day before, as the bird must be properly cut and dried before seasonings of herbs (typically fresh from the garden, although dried is also acceptable when acquisition is an issue) and mortar-ground spices are gently pressed onto and underneath the delicate skin.

Once the chicken has been seasoned, it is placed over a medley of colored vegetables, the diced arrangement reminiscent of the glassworks the city-state is renowned for. The vegetables are often tossed in selanbel honey and athysgelden, the roasting process adding a subtle sweetness to the dish whilst the athysgelden glistens as it maintains its characteristic pale amethyst sheen through the cooking process.

Immediately after the chicken and vegetables have been properly roasted, a compound butter of (once again) hand-picked herbs and edible flora is added to the finished dish, the pops of flavor and brightness adding a visually appealing layer to the meal.

Knots of rainbow-dyed sourdough are served alongside the meal, the tangy, vinegar-like flavors complementing the sweetness of the finished chicken. Some bakers have utilized particular natural extracts to create gradients of color, the more aesthetic-forward dinner parties coloring their breads to match the decor.

Belien mead or a citrus-forward white wine is also found on the Loenthran dinner table, rounding out the flavors like the final brushstroke of a work of art.

Lecture 2 - Ta'Nalfein - Myslaret (Mussels and Artichokes Version): Myslaret ("mys" from the elven word for wine and "-laret" from selaret, the Nalfein custom of a late afternoon rest during the hottest part of the day) is the designation of diminutive meals consumed during the afternoon and late evening hours of the day, the latter repast often served with a glass of wine or spirit that complements the diverse flavors poured into each small dish.

The components of a traditional myslaret are as diverse as the sealife across the Eastern Seaboard, but more often than not, the evening myslaret is comprised of seafood (of which Ta'Nalfein boasts an abundance), paired alongside seasonal produce steamed in a well-heated skillet.  Preparing and consuming myslaret is a lifestyle for the Nalfein, as life is more active once the sun has disappeared across the horizon and thrives typically until the early morning hours.  

Nalfein fishmongers staunchly believe that the sea provides ample seasoning alongside an heirloom skillet, though you will often find myslaret plates serving unique interpretations of well-loved recipes, often with seasoning twists or produce not often found within the city-state.

There is a story passed down regarding a Nalfein noblewoman who was deserted by her retinue, left to fend for herself along an undeveloped section of coastline.  Possessing only a gown of rosesilk and a painted fan, she was able to utilize her knowledge of the sea and gather a catch of mussels, cooking them upon an open fire alongside fresh artichokes that she prepared using the thin, sharpened blades of her fan set upon a piece of driftwood.

For this particular myslaret, I recommend procuring the freshest mussels you can acquire, the blackish-blue variety commonly caught in Ta'Nalfein, although the green-lipped variety will also suffice.  Ensure that the mussels are still closed, any that are open should be removed before proceeding.  After removing the beard, the mussels should be left in a soak of fresh, cool water and a splash of retsina or any other cooking wine while preparing the next component, the artichokes.

After a thorough wash, trim the bracts of the artichoke away, removing the outer layer of leaves and retaining the stem.  Carefully remove the choke within the center, preferably with a serrated knife, then slice the remaining artichoke into quarters.

Place the artichoke pieces in a skillet of heated butter, tossing quickly to ensure the cut pieces crisp along the edges, then add a generous spoonful (or several) of minced garlic.  If adding garlic flowers, save as a finishing garnish as the tiny petals will wilt and the cooking method will render out the delicate flavors.

Stir continuously, then add the drained and dried mussels, stirring again to distribute the garlic butter and deglaze with a splash of white wine, careful to avoid the open flame.  Once again, stir continuously until the mussels pop open, then quickly remove from the heat, finishing with freshly shaved saevika (and garlic flowers if available) and a dash of white pepper.

A dish of risotto made with smoked maedat gouda is oftentimes served alongside this particular myslaret, the richness of the rice complementing the sweet, briny mussels.

Naetsina, a rose wine, pairs well with these myslarets, although a lemon or grapefruit-heavy white wine will suffice in a pinch.