You are currently browsing the tag archive for the ‘Gandalf’ tag.


Radagast’s Rhosgobel “Rabbit” Sausage Sauté – tastes alot like chicken!Rostobel Rabbit Sausage Saute

The eccentric old wizard Radagast the Brown is the Middle-earth version of St Francis of Assisi!  The animals of the forest come to his home for refuge and healing.  His magic potions sometimes even bring them back from the brink of death!   He is even able to communicate with some of them using the Westron language – most notably his prized Rhosgobel rabbits

Everyone knows rabbits are swift of foot, but this breed of rabbit is even faster than usual, and much bigger – up to two feet long not counting the legs!  So it only makes sense that they would work wonderfully to pull a wizard’s sleigh!  Able to dart quickly in new directions to evade enemies such as giant spiders, bats, wargs, and grissly orcs, they are excellent at creating a diversion so a company of dwarves, a hobbit, and a wizard can escape into the caves that lead to Rivendell!  It may seem improbable that a team of rabbits can perform such feats, but, when Gandalf suggested the wargs and orcs would over power them, Radagast defiantly replied, “These are no ordinary rabbits!  These are Rhosgobel Rabbits! LET THEM TRY!”

 

As a point of clarification, please note that this is not a Middle-earth Recipe from the “LOTR Scrapbook” site but is a creation of my own, and the suggestion for the name of the dish came from my husband.

Radagast’s Rhosgobel Rabbit Sausage Sauté

6 large sausages
1 large sweet onion
2 cloves of garlic, smashed (more if you really like garlic)
2 large fresh tomatoes, diced (or canned if not in season)
Fresh ricotta cheese
Salt and pepper
White wine
White rice, prepared in advance

Obtain a package of six large sausages of your liking from the local market – chicken, pork, or turkey.  They come with a variety of seasonings these days!

Grill the sausages, preferably over a flame, but a cast iron skillet works well indoors too.

While sausages are grilling, slice or dice the onions and tomatoes.  Remove the sausages from the grill and cut them into one inch rounds.

Heat a large heavy skillet to medium high and add two tablespoons of olive oil and the smashed garlic.  Stir it quickly so the garlic doesn’t burn, then add the sausage pieces.  Immediately add the white wine and let it cook off a bit, stirring the sausage a couple of times.  You’re just keeping the meat warm and letting it soak up the flavors.

Turn down the heat to medium and push the sausage to the side of the skillet and add the onions, salt and pepper, sautéing until nicely browned and translucent.  Then add the tomatoes and stir all of the ingredients together, cooking another 2 minutes or so.

If you like cheese with your “rabbit” consider adding fresh ricotta cheese in serving spoon-size portions around the top and let it melt into the mixture for a few minutes.

Serve over steamed white rice, noodles, or potatoes!  You might also add sauteed mushrooms or peppers to this dish.

This post, which has been a long time coming since my last one, is in honor of the milestone of more than 50,000 site views! Thanks for noticing!

Advertisements

 

Mushroom Soup and Grilled Cheese Sandwich

Does anyone recall seeing Galdalf eat or drink during any of his scenes in LOTR Trilogy? He sat at Bilbo’s table in Fellowship of the Ring, but I believe he was smoking a pipe. At Bilbo’s party, same thing.  Even in Edoras after the triumph at Helm’s Deep, Gandalf is too deep in thought to join the others in hefting a pint.  Being preoccupied with saving Middle-earth in general, one can suppose that he was a distracted cook and one who may have left the skillet on the fire a bit too long.  This dish named for him then rightly instructs us to cook the mushrooms “to death” as if they had been forgotten while engrossed in conversation with Strider and Radagast the Brown over the fate of men. 

I have added a bit of my touch to the recipe, a pinch of dry mustard, balsamic vinegar instead of Worcestershire sauce, and about a quarter cup red wine.   I refrigerated overnight.

Note:  This post is a re-write of an earlier one using the mushrooms over potatoes.  I thought the picture and the dish I created for that post were uninspired.  I am much happier with these and the food passed the house food critic’s test — in fact I was asked to make it every day if I wanted!

Mushroom Soup

1 cup Mushrooms ala Gandalf
1 1/2 pints cream (I used fat free half and half) or substitute whole milk
2 cans cream of po-tay-to soup (do not dilute)
2 Tbl chopped shallots
1 small clove garlic, smashed
1/4 cup white Vermouth cooking wine
1/4 tsp ground cayenne pepper
1/4 cup butter
 
Place mushrooms in sauce pan with garlic, shallots, cayenne, and butter.  Stir over medium high heat until butter is melted, add the wine.  Add three tablespoons of flour and stir until the mixture thickens, keep stirring and turn down heat to medium.  Gradually add about a third cup of cream, then stir until smooth.  Continue adding small amounts of cream until it is all incorporated and the mixture is smooth.  Now add the potato soup (leave it chunky or puree it before adding).  Stir until thick and bubbly.  Add garnish of herbs if you like!
 

Grilled Cheese with Mushrooms

No brainer here!  Butter and grill some bread, add cheese and mushrooms, broil or simply microwave to melt the cheese!

%d bloggers like this: