#realmspace

The great variety of the Realmspace, a colorful and fantasy heave solar system, home to many planets, races, and all kinds of surreal and epic stories 🌌☀️🚀

Worlds and Cosmos of Spelljammer – Fantastic Space!

  Arcane Space, a strange place for those not initiated.  Plus, for those lacking the essential tools of travel, it’s deadly.  There is no natural air here, likewise the heat is very unnatural.  This is especially the case within the traveling warp known as the phlogiston, a realm of burning energy that can shuttle protected spelljammers in rapid time.  Yes, it truly is wonderful.  And for many,…

Bizarre Bazaar: Jamming into the Planes

The Rock of Bral.  Within the endless void of Wildspace, lies a cosmopolitan hub upon a still massive rock.  This sprawling city within allows for almost any form of trade and meeting, as long as you stay low.  Imports from through fantastic space have their way of ending up here, goods from all sorts of Crystal Spheres and demiplanes alike!  Within the many markets, there are many strange and…

Serves 4

Ingredients: Kosher salt and freshly ground black pepper, 1/2 Cup all-purpose flour, 2 Eggs, 1 Tablespoon water, 4 Skinless boneless chicken breasts (about 7 ounces each) tenderloins removed trimmed of fat, 1/3 Cup neutral oil, 1/3 Cup extra virgin olive oil, 3 Tablespoons unsalted butter, cold, 1/4 Cup minced shallot, 2 Teaspoons minced fresh thyme, 1/2 Cup dry vermouth or dry white whine, 1 Cup low sodium chicken broth, 1/2 Lemon, thinly sliced, 3 Tablespoons minced fresh parsley

With a rack in the middle position preheat the oven to 200. Place a wire rack on a large rimmed baking sheet and set aside.

In a small bowl, combine 2 1/2 teaspoons salt and 1 teaspoon pepper stir to incorporate and set aside.

Put the flour in a wide shallow dish such as a pie plate. In another wide shallow dish beat the eggs with the water. Set both dishes aside.'

On a work surface using a sharp knife cut each chicken breast in half horizontally to make 8 cutlets. Cover them with plastic wrap and use a meat pounder or the bottom of a small skillet to pound the thicker ends so the cutlets have an even thickness of 1/4 to 1/2 inch. Remove the plastic sprinkle the cutlets evenly with the salt pepper mixture and set aside to rest for 10 minutes.

Meanwhile in a medium skillet over medium high heat combine neutral oil and olive oil and warm until shimmering.

Dredge 2 cutlets in the flour on both sides and shake off the excess. Dip in the beaten egg mixture allowing the excess to drip into the dish. Gently add the cutlets to the oil and cook until golden brown on the bottom, 2 minutes. Carefully flip them and cook until the second side is golden brown, 2 minutes. Transfer the cutlets to the prepared wire rack and put in the oven to keep warm. Repeat to cook the remaining cutlets adjusting the heat if necessary to avoid burning.

Discard the oil in the skillet then carefully wipe it out with paper towels. Set the skillet over medium heat add 1 tablespoon of the butter and let melt swirling to coat the bottom of the pan. Add the shallot thyme and 1/2 teaspoon salt and cook stirring until softened, 2 minutes. Add the Vermouth adjust the heat to medium heat and bring to a strong simmer. Cook stirring and scraping the bottom of the pan with a wooden spoon to loosen and dissolve the caramelized bits until the Vermouth is reduce by almost half, 2 1/2 minutes. Add the chicken broth lemon slices and any juices accumulated from the rested cutlets. Return the mixture to a strong simmer and cook stirring occasionally until again reduced by almost half, 3 minutes.

Serves 4

Ingredients: 7 Tablespoons extra virgin olive oil, 4 Ounces thinly sliced salami or other cured sausage cut into thin strips, 1 Large yellow onion, chopped, 5 Large red bell peppers, cored, seeded, and thinly sliced, 1 Bay leaf, Kosher salt, 4 Garlic cloves, thinly sliced, 1 1/2 teaspoons paprika, 1 Teaspoon minced fresh thyme, 1/2 Teaspoon red pepper flakes, 1 14 1/2 ounce can whole peeled tomatoes, drained and crushed by hand into small pieces, with 1/4 cup juices reserved, 1 Teaspoon sherry vinegar, 1/3 Cup chopped fresh parsley, Freshly ground black pepper, 8 Eggs

Line a plate with paper towels.

In a large nonstick skillet over medium heat, warm 3 tablespoons of the olive oil until shimmering. Add the salami and cook stirring frequently until lightly browned, 3 minutes. With a slotted spoon transfer the salami to the prepared plate and set aside leaving the oil in the skillet. Adjust the heat to medium high and cook stirring frequently until the bell peppers are tender crisp, 20 minutes. Clear the center of the skillet add 1 1/2 tablespoons olive oil and let warm for a moment. Add the garlic paprika thyme and red pepper flakes and cook stirring just those aromatics until fragrant, 45 seconds. Add the cooked salami and tomatoes with the reserved juices and stir to incorporate along with aromatics into the bell peppers. Adjust the heat to medium and cook stirring occasionally until the flavors meld, 5 minutes.

Remove the bay leaf add the vinegar most of the parsley and 1/2 teaspoon salt, season with pepper, and stir to blend. Adjust the seasoning with additional salt and pepper if necessary. Transfer the mixture to a serving dish and set aside. Wipe out the skillet with paper towels.

In a medium bowl combine the eggs 1 1/2 tablespoons olive oli, 3/4 teaspoon salt, and 1/2 teaspoon pepper and whisk until uniformly yellow.

Adjust the heat to medium, add the remaining 1 tablespoon olive oil to the skillet and warm until shimmering. Add the egg mixture and cook without stirring for 20 seconds. Using a flexible heatproof spatula scramble the eggs by scraping along the bottom and sides of the skillet and folding them in large strokes until clumped in large curds and just slightly wet, 2 minutes. Immediately scrape the eggs over the pepper mixture in the serving dish. Sprinkle with the remaining parsley before serving.

serves 6

Ingredients: 8 Medium carrots, peeled, 3 1/2 Pounds boneless lamb shoulder roast, trimmed of excess fat and cut into 1 1/2 inch chunks, Kosher salt and freshly ground black pepper, 2 Tablespoons all-purpose flour, About 1 1/2 Tablespoons neutral oil, 2 Large onions, chopped, 3 Bay leaves, 1 Tablespoon minced fresh rosemary or thyme, or a combination, 1 Tablespoon tomato paste, 2 Cups low-sodium chicken broth, 2 Pounds Yukon gold potatoes, peeled and cut into 3/4 inch pieces, 1 Teaspoon cider vinegar, 1/2 Cup chopped fresh parsley

With a rack in the lower middle position preheat the oven to 325.

Finely chop 2 of the carrots and set aside. Cut the remaining 6 carrots into 1 inch chunks and set aside separeately.

In a medium bowl toss the lamb with 1 1/2 teaspoons salt 1 teaspoon pepper and the flour to coat.

In a large ovenproof saute pan or Dutch oven over medium high heat warm 2 teaspoons of the neutral oil until shimmering. Add a third layer of the lamb (the pieces should be close together in a single layer but not touching do not crowd the pan) and cook undisturbed until deeply browned on the bottom, 3 1/2 minutes. Flip the pieces and cook undisturbed until the second side is deeply browned, 3 1/2 minutes. Transfer the lamb to a large bowl. Repeat to brown the remaining lamb in another 1 or 2 batches (warming more neutral oil for each batch and adjusting the heat as necessary to avoid scorching).

Spoon off all but 1 tablespoon of fat. Set the pan over medium heat, add the finely chopped carrots onions bay leaves rosemary and 1/2 teaspoon salt and cook occasionally stirring and scraping the bottom of the pan with a wooden spoon to loosen any caramelized bit until the vegetables are softned and lightly browned, 10 minutes. Make a small clearing in the center add the tomato paste and cook stirring until fragrant and a bit darker, 1 1/2 minutes. Add the chicken broth adjust the heat to medium high and bring to a strong simmer again scraping the bottom of the pot to loosen and dissolve any additional caramelized bits. Add the browned lamb with the accumulated juices and stir to combine submerging the lamb as much as possible. Return to a strong simmer.

Cover the pan transfer to the oven and bake for 1 1/2 hours. Add 1/2 teaspoon salt 1/2 teaspoon pepper the carrot chunks and potatoes submerging them in the liquid as best you can. Replace the cover and continue to bake until the lamb and vegetables are very tender, 40 minutes. If the stew is more liquidy than you'd like mash some of the potatoes against the side of the pot and stir them into the cooking liquid to thicken it.

Remove the bay leaves add the vinegar and stir to mix. Adjust the seasoning with additional salt and pepper if necessary. Add most of the parsley and stir to combine. Serve immediately sprinkling each portion with the remaining parsley.

Note: If you can't find boneless lamb shoulder roast, you can substitute lamb shoulder blade chops and remove the bones. But in that case buy extra.