So you think you can Elven?

I realized last week how incredibly long it has been since a.) I have posted an interesting blog article, and b.) watched LOTR….TOO LONG!

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I called up my good friend and we decided to have an impromptu LOTR extended DVD viewing party with an Elven themed menu.

Breakfast was delicious lox, cream cheese, red onion, capers, and heirloom tomatoes:

Lox, Cream Cheese, Capers, Red Onion, Heirloom tomatoes.
Lox, Cream Cheese, Capers, Red Onion, Heirloom tomatoes.

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Lunch was a fantastic cheese plate. There was a cream brie, merlot cheese ball rolled in almonds, garlic sharp cheddar, and, my favorite, a cajun sharp cheddar.

The best. cheese.ever.
The best. cheese.ever.

First dinner was a salmon bake, recipe to follow!

 

Preferable fresh and wrigggllliiinnnggggg.
Preferable fresh and wrigggllliiinnnggggg.

SAM’S ELVISH SALMON

1. Get the freshest salmon you can find (preferably wet and wriggglllllinnnnnggg). (about 2 pounds)

2. Prepare fish into fillets if necessary.

3. Pre-heat oven to 350 degrees.

4. Cover the salmon with approximately one cup of dry white wine.

5. Sprinkle salmon liberally with lemon pepper.

6. Slice an entire onion and an entire lemon very thin.

7. Layer thyme, onion, and lemon in a thick layer over top of the salmon.

8. Bake uncovered for about one hour (check often!)

Once the salmon comes out of the oven (looking oh, so juicy sweet!), let it cool for about 30 minutes and then cover it in this delicious sauce and then serve with crackers and bread!

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Salmon Spread:

1. Mix 2 parts sour cream to one part mayonnaise.

2. Add fresh minced dill to taste and mix into the sour cream and mayonnaise.

3. Add lemon pepper to taste and mix into the rest of the sauce.

4. Spread over the salmon and enjoy!

Squash stuffed with quinoa, mushroom gravy, pomegranate, and pecans.
Squash stuffed with quinoa, mushroom gravy, pomegranate, and pecans.

Elvish Stuffed Squash

Second dinner was a delicious stuffed squash!

1. Pick out your squash (we used acorn and butternut), halve it and then scrape it out so it’s a nice bowl shape.

2. Preheat oven to 375 degrees.

3. Cut up the squash that was scraped out and set aside.

4.  Make one cup of quinoa (follow the directions on your quinoa).

5. Mushroom reduction:

a. Mince garlic.

b. Mince onion.

c. Add 2 tablespoons of olive oil into a pan and toss in the garlic and onion, brown and soften.

d. Add 1 cup of vegetable broth.

e. Add 1/2 cup of red wine (we prefer merlot!)

f. Add mushrooms and let come to a simmer, it will become thick as it reduces.

6. Bake the squash until just becoming soft

7. Once the squash is just slightly soft. Put a layer of quinoa into the bottom, followed by the mushroom gravy and bake for another 20-30 minutes until hot and cooked through.

8. Top with pomegranate and pecans and enjoy!

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Of course, no Elvish meal is complete without Lembas.  I don’t have the recipe today, but I will post it soon!

May your next hobbit day be filled with delicious foods!

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Drink like dwarves, smoke like wizards and party like hobbits!

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Rindell Fairbairn

My name is Rindell, Rindell Fairbairn, Rin for short, and you have somehow managed to find Hangry Hobbits, so, welcome! I hail from the rollin’ green hills and my cozy hobbit hole in the Shire is where I hang my cloak. My mother is Primrose Proudfoot and my father is Falco Fairbairn. My evenin’s are spent goin’ with Pen down to the Green Dragon and getting’ a cold refreshin’ pint (they come in pints in the Shire, now, too!) and relaxin’ in the sun with my feet in the dirt and my back against a tall tree, “Old Toby” halfling’s leaf in hand (get it fresh from Pen’s garden), and it’s always a party to remember when Gandalf shows up with some of his fireworks! Though I’m not one to ever turn away from a shortcut to mushrooms, very rarely do I set foot outside of the Shire…if home is where the heart is, then my heart is in these the woods, the fields, the little rivers and grassy knolls, reliable wildflowers, and, of course, second breakfasts.

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