Fry Scores: An Unofficial Guide to Video Game Grub is the two year long project that is now a fantastic new cookbook by superhero Holly Green. During my many hours trolling giants and completing quests I often wondered how good my khajiit’s cooking skills in Skyrim really were. Well, it seems that I was not the only person who wondered the same thing. Holly Green worked tirelessly over the past couple of years perfecting and photographing her video game based culinary creations in order to tantalize the tastebuds and imaginations of gamers around the world. And don’t think you need to be the dragonborn in order to make any of the recipes in Fry Scores. Accessibility was one of the foremost important things that Holly Green kept in mind when working on Fry Scores.
Is your mouth watering yet? In Fry Scores you can try your hand at making Cook’s Fiend Stew from Fallout New Vegas, French Toast from The Sims and even the Skyrim classic Apple Cabbage Stew. For those of you yelling ‘shut up and take my money’ you can purchase Fry Scores: An Unofficial Guide to Video Game Grub on iTunes and iBooks now. (Fry Scores will be made available on more formats soon.) Zelda fans don’t have to purchase the book to try Green’s take on Yeto’s Soup. (You may remember the different iterations of Yeto’s Soup from The Legend of Zelda:Twilight Princess) In order to entice gamers and cooking fans alike into checking out everything that Fry Scores has to offer, Holly Green has included the instructions for making Yeto’s Soup. Check out absolutely scrumptious looking recipe below:
Ingredients:
- ⅓ lb sockeye salmon
- 1 tablespoon minced garlic
- 16 oz heavy cream
- 1 cup pumpkin puree
- 4 oz goat cheese
- 2 bay leaves
- 1 teaspoon sea salt
- 1 ¼ teaspoon smoked paprika
- ¾ teaspoon white pepper
- dill for garnish
Directions:
The most important part of this dish is the quality of the ingredients. Choose a quality cut of sockeye salmon and a pure goat cheese that crumbles easily. For this recipe, a bourbon infused goat cheese was used, enhancing the soup with a light smoky flavor. If you cannot find a smoky goat cheese, a shot of bourbon can be added to the finished soup base.
The first step is to create a cream-goat cheese base. This is achieved by slowly blending the two over a low heat. Crumble the goat cheese into small chunks, then place in 2 quart saucepan over LOW heat. Slowly add cream, tablespoon by tablespoon, blending into the cheese with a fork or large wooden spoon. Continue until full 16 oz has been completely added. Once all the cheese has melted, the resulting liquid will be thick.
Add to it two bay leaves, paprika, salt, and white pepper and bring to a simmer. Reduce heat, then add pumpkin puree by the tablespoon while stirring constantly. Once all pumpkin puree has been added, cover mixture and let simmer.
Next, broil the salmon. Since salmon is thin it does not require a lot of heat. Once it is fully cooked it will separate easily from the skin. Place the salmon on a cookie sheet covered in tin foil.
Broil on the LOW setting for about fifteen minutes or until flesh has turned light pink, then switch to HIGH. Cook an additional six to eight minutes, monitoring carefully until the edges of the salmon are caramelized and appear crispy, then remove from the oven and cool completely.
When ready to serve, spoon hot pumpkin soup into a bowl, then place slices of cooked salmon on top. Garnish with dill, rainbow peppercorn, and smoked paprika.