Binging with Babish: Zelda - Breath of the Wild

Hey, what's up guys? Welcome back to Binging with Babish. This week I'm trying video game foods for the first time, which in the case of Zelda, Breath of the Wild involves a big sticky ouch. A large, prickly fruit known as ouch! - known as Durian. More on that later because I have something to share with you. I am very excited to announce that I have written my first cookbook which will be released on October 7th. It's called "Eat What You Watch." It has more than 40 movie recipes. Obviously it's going to be a lot thicker than this and I'm giving away five copies at the end of the episode, but in the meantime we were heading to Lake Hylia or rather Lake Keuka, where I recreated Link's kitchen setup.

It looks like a large steel wok placed over an open fire. First, mushroom risotto. We're going to melt some goat butter, and yes, I mean goat butter, the only cooking fat available in Zelda, and then we'll make it like any other risotto. I'm going to start by sweating whole chopped onion, adding a bunch of different types of mushrooms, I've got chanterelles, portobellos, shiitakes and others. We will cook them until the mushrooms turn golden brown and have expelled most of their moisture. And then I'll add some crushed garlic, maybe three cloves. Then, before adding any cooking liquid, we'll add the actual rice.

This is arborio rice and we are going to toast it a little, until the edges are translucent and then we are going to add about 1/2 cup of dry white wine. Cook over low heat until the alcohol is removed. And then it's time to start slowly adding chicken broth. Maybe 1/2 cup at a time. Normally you'll want to keep chicken broth warm on another burner on the stove, but I keep mine near the heat. Keep adding 1/2 cup or so every time you can drag your spoon through the risotto and see the bottom of the pot until the rice is cooked Al Dente or to your liking then we will add 3 to 4 metric tons of Parmesan. cheese.

Lots and lots of salt and pepper to taste. Be sure to use unsalted chicken broth at the beginning of the recipe, that way you'll have more control over how the risotto is seasoned. Give it one last shake; Risotto loves to be stirred and there you have it: Link's Mushroom Risotto, aka the first and last time I make risotto over a campfire. Because while it's certainly tasty, it would be much easier to make on the stove. In that spirit, how about we try making some baked apples in this thing? I'm setting up a steamy environment using water and aluminum foil to effectively turn our wok into an oven.

I cored them and stuffed these apples with brown sugar and goat butter. I'll seal them tightly and let them roast for about 45 minutes on a medium-low heat, I guess. 45 minutes later and our apples are soft, but structurally sound, I added another pinch of butter for added gaming precision. And this was definitely delicious. Goat butter has a kind of cheesy flavor that regular butter just doesn't have, but I miss my cooking. So how about we go home and try to try Monster Cake? I'm starting by making white modeling chocolate, which is six ounces of melted white chocolate, combined with a quarter cup of corn syrup that I'm going to mix. until it forms a paste, wrap it in plastic wrap and let it sit at room temperature for 24 hours before removing it from the plastic wrap and adding a few drops of monstera extract or at least the closest thing you can get in the world real.

Ube extract. I'll keep adding more little by little until I get the right color and then rough shape them into rudimentary horns as they harden. It's time to start making Ube cake. I'm going to start by sifting together two and a half cups of flour, three teaspoons of baking powder, 3/4 cup of sugar, and one and a half teaspoons of salt. Whisk to combine and set aside so we can assemble our wet ingredients. I'm going to separate seven eggs, put the whites in the mixer bowl and the yolks in a separate bowl. This is so that we can then beat those egg whites until they have stiff peaks.

Now to the egg yolks. We're going to add a half cup of vegetable or canola oil, 3/4 cup of whole or goat milk (if you're feeling extra frisky), and the tricky bit, about three and a half ounces of freshly grated ube. sweet potato. If you can't find ube, try finding white yam and add a lot of additional ube extract (I mean Monster) until you get that deep purple Bokoblin guts color. Whisk to combine and if the ube extract is not enough just add a little purple food coloring, add the wet ingredients to the dry and beat until smooth and place the egg whites in the mixer and beat until smooth and foamy.

Then stop mixing, lift the mixer up, and then add the last three-quarters cup of sugar. I think that's the amount I'm putting in there? Before whipping everything to stiff, shiny peaks, this will help give the cake a lot of volume and a slight fluffy lightness. But you won't get extra fluffy lightness if you deflate the egg whites. So you have to fold the dough very carefully. Then we will pour that dough into lightly greased mini removable molds. If you don't have these, pour it all into a big old saucepan and cut them out. using a cookie cutter But anyway, in the meantime we're going to bake at 350 for about 35 to 40 minutes.

Let's make cream cheese frosting: eight ounces cream cheese, four ounces goat butter whipped in the bowl of a stand mixer before adding 4 cups carefully sifted powdered sugar. Turn the mixer on slowly so as not to lightly dust the entire apartment with sugar, and beat until a creamy glaze forms. Now we are going to divide this frosting in half and in the first half we are going to add a little bit of our ube. Scoop out a few drops at a time until you have a light purple frosting that looks like a monster cake. Speaking exactly of monster cake, this cake needs something that tastes monster, so it's time for Durian.

I left my microphone on to share my first impressions of the supposed "smelliest fruit in the world" *Gags* I know this is not the right way to do it. *inhales* Oh yes. Ugh, okay. Very good, it smells pungent. It is very spicy. Alright, let's try it a little. Oh my god, that tastes crazy. The aftertaste is really good, but when you first put it in your mouth, it tastes like fireworks. And I don't mean like on the 4th of July, but like when you set off fireworks like that... It's nice, though. I mean I can't even smell anything now.

Now that I've eaten some I can't *smell* I can't even smell it now. *laughs* Now that I've eaten some I can't smell it like... *smells* I can't smell anything. Aid! So we're going to harvest about four ounces of meat from this thing and beat it into the remaining half of our glaze, something that I correctly anticipated would stink up the entire floor of my building. Finally, it's time to assemble the cake. Let's open it up and see how cute it is on the inside, fill it with a generous amount of our ube Frosting, top it off, and get ready to put on some of our cheesy onion. gunpowder fruit frosting and after allowing our white chocolate horns to sit in the refrigerator for about 30 minutes, we're going to stick them into the sides of the frosting to complete our monster cake, which if you're on this show is going to be cut. in half so we can take a look at its nice purple cross section now if you like Durian.

You're going to love this cake, but it kind of beats everything else. It's a good way to try Durian for the first time. time, but I ate most of this cake holding my nose and biting into the bottom. Hey guys, I'm doing a little giveaway to celebrate the release of my book. I want to challenge you to make your favorite Zelda dish. It can be any dish you want, just take a photo and post it to Instagram, Facebook or Twitter with the hashtag #eatwhatyouwatch for a chance to win one of five free orders of my book when it comes out in October with a grand prize of your recipe . on Binging with Babish: Zelda Part 2 and this Victorinox Five Stone Eight Inch Chef Knife, you can also pre-order my book at the link in the description of this video.

Good luck guys, I can't wait to see what you do. ♪ Don't go chasing waterfalls, not even the rivers and lakes you're used to ♪ ♪ I know you'll do it your way or not at all ♪ ♪ But I think you're moving too fast ♪ Hmmm!