Episode guide | The Cook Up with Adam Liaw S1 | All episodes and recipes
Raccoon Family Quests
On a random night where no Festival is scheduled for the next day, you will get an announcement that a strong windstorm occurred overnight. Head to Cindersap Forest south of the Farm and west of Marnie's Ranch to find that one of the large trees has now become a Giant Stump marked with a question mark icon.
You need to donate 100 Hardwood to repair the stump. Hardwood can be found by using an Axe to cut down Mahogany Trees (found primarily on Ginger Island,) Large Stumps, and Large Logs. Large Stumps require a Copper Axe or better, while Large Logs require a Steel Axe or better.
One day after you repair the stump, a Raccoon will be standing outside it. He will have a series of requests for you. After the second quest, he gets a wife who will move in to the Stump with him and open a shop. Later quests will also result in the family having children, which can be seen peeking out the windows of the stump.
Each request (aside from the first) becomes available seven days after completing the previous one. There is a reward for each quest you complete. In addition, once you have earned a reward, you will be able to purchase multiple copies of it from Mrs. Raccoon's Shop.
Quest #1: Raccoon Is HungryThe Raccoon will request the following:
To make Smoked Fish, you will need a Fish Smoker. The recipe can be purchased from the Fish Shop for 10,000 G. If you choose the Riverland Farm layout, you will automatically start with one Fish Smoker.
A Fish Smoker requires the following ingredients to craft:
Chef Joey Fortunato's Mushroom And Goat Cheese Tart And Mocktail Recipes
New York City acclaimed chef Joey Fortunato is getting some star-studded backing for a new speakeasy-style lounge opening in the city.
Scarlet Lounge, located in the Upper West Side, features a variety of delicious dishes and cocktails sure to suit even the most sophisticated of palates. Actor Michael Imperioli from "The Sopranos" and "The White Lotus" is a partner behind the new lounge.
Fortunato dropped by "GMA3" recently to share his mushroom and goat cheese tart recipe, along with a fleur de lis mocktail.
Check out both recipes below.
Wild Mushroom and Goat Cheese TartPHOTO: Chef Joey Fortunato of Scarlet in New York City joins us to make his mushroom and goat cheese tart and shares a delicious mocktail recipe to accompany it! (ABC News)
Ingredients
4 ounces cremini mushrooms
4 ounces chanterelle mushrooms
4 ounces oyster mushrooms
1 tablespoon olive oil
1 tablespoon unsalted butter
2 tablespoons balsamic vinegar
1 large shallot, minced
2 garlic cloves, minced
Salt and freshly ground black pepper, to taste
1 sheet frozen puff pastry, thawed
1 1/2 cups goat cheese
1 large egg, beaten
8 sprigs fresh thyme, or as needed for garnish
Directions
Preheat the oven to 400 F.
Line a baking sheet with parchment paper
Unfold puff pastry sheet onto a lightly-floured work surface.
Gently pat down or roll out dough with a rolling pin.
Cut into 4-inch rounds.
Place cut pastry onto a baking sheet and brush with beaten egg (egg wash), and cook the puff pastry at 400 F for approximately 25-30 minutes, till golden brown, and set aside.
Cut the mushrooms into 1/4-inch-thick slices. Don't cut them too thin.
Heat olive oil and butter in a large skillet over medium heat. Add shallot, garlic, then mushroom mix and cook, stirring occasionally, until mushrooms are golden brown and shallots are soft and translucent, 6-8 minutes. Stir in balsamic and thyme, and cook until fragrant, for 30-60 seconds. Season with salt and pepper, and set aside.
Transfer the puff pastry to a new baking sheet, cut off the tops of the pastry and press down on the pastry to fill with goat cheese (save the tops of pastry for garnish). Evenly spread the goat cheese inside the border, and top with mushroom mixture.
Bake again for about four minutes, until the goat cheese melts and the mushrooms are hot.
Place the tarts onto plates or platters, garnish with fresh thyme and tops of the pastry like little hats.
Fleur de LisMakes one nonalcoholic champagne cocktail
Ingredients
3 muddled raspberries and mint
3/4 ounce lemon juice
3 ounces sparkling nonalcoholic rosé champagne
1 raspberry for garnish
Directions
Combine all ingredients and serve in a champagne flute.
Chef Joey Fortunato's mushroom and goat cheese tart and mocktail recipes originally appeared on goodmorningamerica.Com
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16 Delicious Risotto Recipes That Are Easier To Make Than You Think
This comforting rice dish should be one you make on the regular.
Sidney Bensimon
Risotto is one of those dishes that's easy to make once you know how, despite its reputation for being difficult. Stock up on arborio or carnaroli rice, as using the right type of short-grained starchy rice is key to acing this dish. Our favorite recipes include asparagus risotto for the spring, butternut squash for the fall, and classic risotto, simple yet elegant any time of the year. We also have oven-baked risotto recipes for those times when you don't want to stand at the stove stirring, and risotto made with farro as a delicious variation on the usual. Many of our vegetable risottos are made with chicken broth for depth of flavor but can be vegetarian if you use a good vegetable broth instead.
Our collection of risotto recipes will guide you in creating this much-loved Italian dish. Once you get the technique down, you'll be exploring the possibilities of this comforting meal and will be making it all the time.
Related: How to Make Perfectly Creamy Risotto Like a Pro
Asparagus and Lemon RisottoAndrew Purcell
One of our favorite ways to welcome spring is with this light and bright risotto that's packed with fresh asparagus and frozen peas. It's a vegetarian dinner that everyone asks for.
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Easy RisottoCreamy and comforting, this easy risotto is a classic. Arborio rice, chicken broth, a little white wine, onion, and plenty of Parmesan cheese are stirred carefully to create a dish that's at once simple and complex. It's a back-pocket recipe we all need.
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Butternut Squash RisottoThis easy take on butternut squash risotto skips the step of roasting the squash before using it in the risotto. That makes this a one-pot recipe—and we think it makes this dish sweeter, too.
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Risotto With Herb Pesto, Potato, and Green BeansMarcus Nilsson
Rice and potatoes? Yes, please! This dish is a riff on a pasta dish popular in the Italian region of Liguria. The cut-up potato is firm but yielding and altogether luscious in this vibrant green risotto.
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Mushroom Risotto With Spring HerbsNo wild mushrooms here! Cremini or white button mushrooms are all you need for this any-night risotto. You can add ham or cooked bacon if you like.
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Chicken RisottoMike Krautter
In addition to chicken, this risotto includes yellow summer squash and asparagus, so it's really a meal in one.
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Saffron Risotto With Shrimp and PeasSidney Bensimon
Saffron gives this risotto its glorious golden hue and subtle flavor. Shrimp and peas (fresh or frozen) round out the dish.
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Lemon-and-Parsley RisottoSidney Bensimon
Our test kitchen's favorite risotto is one you should try. The foolproof recipe turns out perfectly al dente rice with a rich, creamy sauce every time. Lemon and plenty of fresh parsley give it a bright boost, while Parmesan adds a welcome hit of umami.
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Oven-Baked RisottoThis dish has all the classic risotto ingredients: arborio rice, white wine, stock, and Parmesan cheese. However, it's not classic in how it is cooked—in the oven rather than on the stove!
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Pressure-Cooker Corn RisottoMarcus Nilsson
This is an inspired dish that uses corncobs to make fast, flavor-packed corn stock in the pressure cooker—best of all, it is ready in about 15 minutes.
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Baked Farro Risotto With Golden Vegetables and Goat CheeseChris Simpson
This clever vegetarian dinner has you start the risotto on the stovetop, briefly cooking garlic with grated yellow beets, butternut squash, farro, and broth. Then they bake in the oven while more golden beets and squash roast on a baking sheet. Stir them into the risotto for serving, along with Parmesan.
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Butternut Squash Baked RisottoPurists say baked risotto isn't real risotto. We suggest they make this hearty vegetarian recipe and report back. It has all the comforting texture of stovetop risotto with none of the constant stirring.
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Mushoom RisottoThis is a classic mushroom risotto, in which dried porcini mushrooms are soaked to make stock, and a variety of fresh mushrooms, such as porcini, chanterelle, and oyster, flavor the dish.
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Sweet Corn and Brown Rice RisottoKate Sears
Hearty, short-grain brown rice is cooked risotto-style with fresh corn for this vegetarian dish. It's a creamy, comforting main that will please both non-meat eaters and omnivores.
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Farro Risotto With ShrimpBryan Gardner
Fans of farro and fans of risotto alike will love this easy dinner. It's made with pearled farro and finished with fresh herbs.
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Carrot-Lemon RisottoButtery and rich, this risotto hits all the classic points with chicken stock, arborio rice, wine, and Parmesan to finish. What sets it apart is the use of carrot juice, which gives the dish its vibrant color and a mellow flavor that's perfectly complimented by the zing of lemon juice and zest stirred in for serving.
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Read the original article on Martha Stewart.
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