Cookbook of Khrumaz

Khrumazi food is comprised of mainly earthy foods such as grains, potatoes, and mushrooms. Old Khrumazi cuisine was quite limited as they had a limited access to foods and spice but with the prosperity that has appeared under the rule of Vaelis I "The Wise" the dwarves have had the ability to import foodstuffs such as meat, rice, etc. they have also discovered many different spices from the far reaches of the world.
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== Stews ==
=== Stonebridge Stew ===
Stonebridge Stew earned its name from the Battle of Stonebridge during the Campaign to take what would become Vel-Ukaad from the greenskins. The battle lasted one and a half months, while dwarves and greenskins contested the bridge leading into the caverns of Vel. Supplies to the soldiers were interrupted by orc raids on caravans, leading to the soldiers having to forage for mushrooms and cave water to sustain themselves. The stew could be improved by adding the few rations left, such as potatoes and the rare piece of pork or even beef. After the siege ended with the dwarves victorious, the stew remained a mainstay of the military, and veterans brought it home, refining and improving it until we have modern-day Stonebridge Stew, a rich combination of vegetables, mushrooms, meat, and herbs.
Ingredients:
* 2 medium potatoes, diced
* 2 medium carrots, sliced
* 1 large parsnip, diced
* 1 large onion, diced
* 2 cloves garlic, minced
* 1 cup wild mushrooms (cremini, porcini, or other hearty mushrooms), sliced
* 1 lb beef, lamb, or pork (cut into chunks)
* 1 cup barley (or other hearty grains like farro or oats)
* 4 cups beef broth
* 1 teaspoon thyme
* 1 teaspoon rosemary
* Salt and pepper to taste
* Fresh herbs (optional, for garnish)
Preparation:
# In a large pot, brown the chunks of meat (beef, lamb, or pork) over medium heat. Once browned, remove the meat from the pot and set aside.
# In the same pot, add a bit of oil or butter and sauté the diced onions and minced garlic until softened and fragrant, about 5-7 minutes. Add the chopped carrots, potatoes, parsnips, and sliced mushrooms. Stir to combine and cook for a few more minutes.
# Return the browned meat to the pot. Pour in the beef broth and add thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 30 minutes to allow the flavors to meld.
# Stir in the barley (or other hearty grains) and continue to simmer for another 15-20 minutes, or until the meat is tender, the vegetables are fully cooked, and the barley is soft and plump.
# Taste the stew and adjust the seasoning with salt and pepper if needed. You can also add extra herbs at this stage for a more intense flavor.
# Serve the stew hot, garnished with fresh herbs if desired. Enjoy the warm, hearty flavors of the stew, perfect for a filling meal.
=== Hearth-Hunter Stew ===
Hearth-Hunter Stew was first made by hunters in the forests south of Urd-Azhar, it started out as little more than broiled venison with mushrooms and water, however over time as dwarven civilization became more agrarian it evolved to include elements such as barley and rye. The dish became popular not only among hunters but also among the hardworking dwarves of Urd-Azhar, who would often prepare it after a long day of labor in the fields or mines.
Ingredients:
* 1 lb venison (or beef stew meat, or pork)
* 2 medium potatoes, diced
* 2 medium carrots, sliced
* 1 cup wild mushrooms (chanterelle, cremini, or other mushrooms)
* 1 cup barley
* 1 large onion, diced
* 4 cups beef or vegetable stock
* 2 cloves garlic, minced
* 1 teaspoon dried thyme
* 1 teaspoon rosemary
* Salt and pepper to taste
* 2 tablespoons olive oil or butter
* Optional: 1 bay leaf
* Optional: 1 cup of root vegetables (parsnips, turnips) for added flavor
Preparation:
# 1.In a large pot, heat the olive oil or butter over medium-high heat. Brown the venison (or your choice of meat) on all sides. Once browned, remove the meat and set aside.
# Sauté the Vegetables In the same pot, add the diced onion and garlic. Sauté until softened and fragrant, about 5-7 minutes.
# Stir in the carrots, potatoes, and mushrooms, cooking for a few more minutes to allow them to soften and release their flavors. 
# Return the browned meat to the pot. Add the barley, beef or vegetable stock, thyme, rosemary, salt, and pepper. If using, add the bay leaf and any additional root vegetables for extra flavor.
# Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 1-1.5 hours, or until the meat is tender and the barley is fully cooked.
# Taste the stew and adjust the seasoning with additional salt and pepper if needed.
# Serve the stew hot, ideally with thick slices of rustic bread for dipping, and enjoy the warmth and richness of this hearty dish!
== Baked Goods ==
=== Stonebread ===
Stonebread is a must for any lengthy dwarven campaign, it again traces its roots to the battles of Vel-Ukaad, being a cheap, calorie dense, and long lasting food it was perfect for the dwarves with dwindling supplies. It makes up for what it lacks in taste and consistency in being extremely dense in calories, with one crate being enough for an entire squad for months.
Ingredients:
* 3 cups whole wheat flour
* 1 cup rolled oats
* 2 teaspoons salt
* 2 teaspoons baking soda
* 2 tablespoons molasses or honey
* 2 tablespoons melted butter or lard
* 2 cups buttermilk (or water)
* Optional: 1/2 cup seeds (such as sunflower or flax)
Preparation:
# Preheat your oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper.
# In a large bowl, combine the whole wheat flour, rolled oats, salt, and baking soda. If using seeds, stir them into the dry ingredients.
# In a separate bowl, whisk together the molasses (or honey), melted butter (or lard), and buttermilk (or water). Pour the wet ingredients into the dry mixture and stir to form a thick, dense dough.
# Turn the dough onto a floured surface and knead for 3-4 minutes to ensure everything is fully combined. Shape the dough into a rough loaf and place it into your prepared pan.
# Bake the Stonebread for 50-55 minutes, or until the top is golden brown and it sounds hollow when tapped on the bottom.
# Let the bread cool for 10-15 minutes. Due to its dense nature, it’s best served in small pieces or dunked in a hearty stew to soften it.