Interviewed in the upcoming episode 11 of The Board Game Show podcast, Chris-Rachael Oseland is the author of Wood for Sheep: The Unauthorized Settlers Cookbook. This cookbook includes over 100 recipes tailored to fit nearly any diet. There are over 80 recipes for vegetarians, more than 60 for people with Celiac disease or gluten intolerance, 50 for people with milk allergies or lactose intolerance, over 30 for vegans and nearly 30 for low carb primal dieters. If that’s not nerdy enough for you, nearly all the recipes are also both kosher and halal.
The recipes are split into two sections. The first half of Wood for Sheep: The Unauthorized Settlers Cookbook is loaded with full scale, highly configurable, edible maps designed for nearly any gaming situation. The second half pays homage to Building Cost cards with recipes chock full of sheep and grain (plus creative interpretations of wood, brick, and ore). Whether you just want some quick snacks or are throwing a full blown Settlers party, Wood for Sheep: The Unauthorized Settlers Cookbook has recipes to complete your gaming experience. Resources not included.
Oseland was kind enough to give our listeners a sneak peek at some of the recipes and images you’ll find in her cookbook. Check them out below!
1 lb lamb stew meat (sheep)
1 cup pearled barley (grain)
1 tbsp Kosher salt (ore)
1 tbsp olive oil
1 yellow onion, peeled and chopped
2 large carrots, peeled and chopped
3 garlic cloves, minced
4 cups beef broth
1 tsp fresh ground black pepper
1 tsp thyme
1 tsp oregano
1 bay leaf
You know, now that we have roads leading to our ports and settlements that have grown into strong cities, I feel like my people need someone to properly protect them. In order to recruit good knights, you need to offer them good food. This hearty, winter stew will keep them fit and full during winter training with its big chunks of lamb, whole grains, and freshly mined salt. If you’re not building an army, a bowl of this before dark will keep your lawkeepers well fueled for a night patrolling roads for robbers.
To nourish your own future knights, start by putting a stockpot over a medium heat. Add the olive oil and lamb. Let the lamb brown for 3-4 minutes on a side, then turn it and repeat the process. When the lamb is nice and browned, use a slotted spoon to fish it out of the stockpot. (You want to leave any nice juices in place.)
Add the onion and garlic and let them cook until the onion starts to brown. Now pour in the beef broth and give it a good stir. While you’re at it, put everything but the barley in the pot.
Bring it all to a boil. Cover the pot, reduce the heat to medium-low, and let it all simmer for about an hour. This helps the flavors mingle while also breaking down a tough cut of meat.
After an hour, add your barley and give it all another good stir. Cover the pot and let it simmer for 45-60 minutes, or until the barley has completely absorbed most of the fluid and is nice and chewy.
Serve this hearty winter stew with some City Spiral Buns.
6 fresh mozzarella balls (sheep)
2 Roma tomatoes (bricks)
6 fresh basil leaves (wood)
6 tsp toasted breadcrumbs (grain)
Welcome to my settlement! Before we discuss what you’d like for your ore, please enjoy this lovely appetizer made from sheep, bricks, wood, and grain. I hope this goodwill gesture encourages you to visit my ports early and often. Confidentially, Yellow will poison your sheep and piss in your grain. You’re so much better off trading with a reputable dealer like myself.
If you can get ahold of a good sheep’s milk mozzarella, this is the place to use it. Those cheeses can be prohibitively expensive and, depending on where you live, pretty hard to find, so, confidentially, don’t worry about substituting in either buffalo or cow mozzarella.
Preheat your oven to 425F. Spread a thin layer of breadcrumbs on a cookie sheet. Toast them for 3-5 minutes, or until they turn golden brown. You can always skip this step, but toasting brings out a lot of flavor. You’ve probably noticed this phenomenon first thing in the morning, when you decided against shoving a plain slice of buttered bread into your mouth without first subjecting it to a heated transformation.
Once your breadcrumbs are nice and toasted, fetch either a small hex shaped cookie cutter or a knife and all your patience. Either way, cut the mozzarella balls into 2 inch thick wedges and then cut those wedges into hexes.
Slice your roma tomatoes into ½ inch rounds.
Assemble the appetizers by folding a fresh basil leaf in half, topping that with a tomato round, and stacking your cheese hex above it. Finish each one off with a light dusting of toasted breadcrumbs.
Settlers Nacho Board!