Cooking EVERY recipe from Stardew Valley Part 2: Summer | Stardew Kitchen

This is part two of Stardew Kitchen, a series where I recreate every dish from the game Stardew Valley. There are 80 items on the menu, and today we are tackling all the Summer recipes.
We better get to it.

Watch part one (spring recipes) here: https://youtu.be/–uz-9G4n5E

Preorder the official Stardew Valley Cookbook here: https://stardewvalleycookbook.com/
It’s guaranteed to be better than my cooking

*Online Recipes I used:* (some of them are in French, sorry!)
– Muffins https://www.750g.com/muffins-aux-pepites-de-chocolat-r15575.htm?slideshowPage=4#recipe-cover
– Ice Cream (No Churn) https://www.foodiecrush.com/how-to-make-easy-no-churn-ice-cream/
– Sorbet (No Churn) https://www.yummy.ph/recipe/no-churn-sorbet-recipe
– Pink Cake (sponge cake) https://www.cuisineaz.com/recettes/genoise-moelleuse-80511.aspx
– Fish Taco https://www.youtube.com/watch?v=yNb6UCOabtY
– Eggplant Parmesan https://www.simplyrecipes.com/recipes/eggplant_parmesan/
– Baguette https://www.youtube.com/watch?v=m08i8oXpFB0
If there isn’t a link to a recipe it means I yolo’d it

*Music:* All music in this video is Stardew Valley soundtrack composed by ConcernedApe
Settling In
Summer (Nature’s Crescendo)
Summer (The Sun Can Bend An Orange Sky)
Summer (Tropicala)
Pickle Jar Rag (Haley’s Theme)
Dance Of The Moonlight Jellies
In The Deep Woods
Stardew valley Fair Theme

*Chapters:*

00:00 Intro
00:33 Spaghetti
02:29 Artichoke Dip
03:45 Pink Cake
06:50 Eggplant Parmesan
08:25 Ice Cream
10:24 Fruit Salad
11:10 Survival Burger
13:01 Red Plate
13:45 Blueberry Tart
15:02 Mystery Chest?
15:16 Poppyseed Muffins
16:35 Bread and Bruschetta
19:32 Rad-ish salad
20:05 Pepper Poppers
21:31 Vegetable Medley
21:59 Fish Taco
24:39 Trout Soup
25:24 Pizza
26:21 Outro

Follow me on Twitter, not that I tweet that often: https://twitter.com/UselessGameDev

Kappa Avatar art by Boskoop https://www.artstation.com/boskoop

And as always, have a good one!

We are back for more Stardew Kitchen a  series where I cook all 80 recipes   from Stardew Valley in real life. If you  haven’t watched the spring video I recommend you do, but today we have  20 summer recipes to tackle, tons of   blueberries to harvest, all before the Dance of the Moonlight Jellies

So we better get to it. We ended our last video with pasta, we’re  starting this one with pasta. Spaghetti to be more precise One egg per 100g of flour, a pinch of salt, a tablespoon of olive oil and we’re off to races with some kneading that’s going to take a solid 10 minutes.

Which is a good time for me to tell you about the rules of the challenge, in case you haven’t watched the previous video which you should, it’s good and it has, like, I don’t know maki rolls

Rule 1 says: I must use every ingredient in the Stardew recipe however I may add ingredient to improve the recipe otherwise the bread wouldn’t have any yeast I may substitute ingredients, especially if we’re talking rare fishes, stuff that doesn’t exist

Or stuff I cannot get my hands on in my country  but I’ll try to match as closely as I can and finally it is generally okay to use ingredients that are derived from the Stardew Valley ingredient for instance I’ll use cornflour when the recipe calls for corn, or cream when the recipe calls for milk

We’re covering the dough to let it rest for a while and we’re going to mount our pasta rolling machine thing before realizing the position is not great if we want the action to be in the shot of the camera and scooch it over

With our big ball of dough cut into smaller  balls we can begin the process of flattening   each one pass by pass, and please flour your sheets of pasta generously otherwise   they’re going to stick everywhere and  it’s going to be a nightmare  

For the final pass the sheets go into the  Spaghetti Shredder and they are ready to   go into the hot tub for a very short time before  being sautéed in oil along with some garlic Plate them, add the tomato sauce, some cheese, and we’re done

Here’s an easy artichoke dip. I looked online for  recipes, and after browsing through   a few, I have reached a conclusion: There is no such thing as an artichoke dip. You guys are making cheese dips and using tiny amount  of artichokes as a cover to pretend this is a healthy snack.

But anyway, you’ve seen me add cottage cheese, parmesan, salt, pepper, and za’atar then I’m adding the green part of spring onions and our chopped artichoke hearts after topping up with more cheese, both Cottage  and Parmesan, the dish is moving to the oven  

While we fashion some dipping sticks. For this we just need to buy some puff pastry from the store and cut small stripes. I added sesame seeds and poppy seeds as well They can join the dip in the oven. When everyone is about done it’s time to enjoy your cheese dip

Except… ugghh these sticks taste good but they are a bit fragile. This dip is just too thick Good thing I dropped by Clint this morning to get my upgraded Iridium spoon and fork. And with these I can dig right in.

Yes it is time for the Pink Cake, one of the most iconic recipes in Stard… Wait wait a minute what is that? There’s little heart candies on top?! Ughhh why am I doing this to myself?! All right let’s start with the candies. In a pot we’re combining sugar, water and glucose syrup

That’s about everything you need to make simple hard candy I added cherry flavoring and red food coloring but other than that once it’s boiled we can pour  it in the one heart shape mold I have once it’s solidified, boom, hard candy

Moving on to the cake itself this is basically going to be a glorified sponge cake eggs go into the bowl along with sugar. Mix for what feels like an eternity until the mix triples in volume and then add flour little by little to keep the batter as airy as possible. Oh and a pinch of salt

Once the mix is homogenous it can be transferred into a buttered cake pan, which in turn is going to take a nice summer vacay to the oven Once it’s back we’re going to slice it horizontally and let  it cool down while we start making whipped cream

Which is obtained, and this is true, by whipping cream Our bowl is now clean and is placed into a larger bowl with ice cubes Because we want to keep the whole thing as cold as we can then we add the cream

Make sure you get cream that’s at least 30% fat content because it’s the fat that makes whipped cream keep its shape We also need some confectioner’s sugar, and then it’s just whipping what can I say Oh right I did add some red food coloring to make it Pink Now, about the fruits:

This could have been a really cool, fresh  summer cake recipe it could have been made with blueberry, or whatever salmon berries are, but somehow  there had to be melon in it Don’t get me wrong, I like melon, just… not on cake

So because I actually intend to eat the cake, I took the liberty to add some fresh raspberries So there we go we can layer our cake by adding as much whipped cream as we can wherever we can and then sprinkling some fruits to try and pretend this is a light summer dessert

Also you’ll notice I’m soaking the sponge cake with raspberry syrup I find sponge cake cake to be quite dry otherwise and this helps keeping it moist while also adding some pink flavor After that it’s just about cleaning up the outside looks with a spatula and adding the heart shaped candies on top

It ended up being a very nice summer cake, which could definitely have done without the melon Here’s the mandatory cross section Also, it was a lot pinker, my phone really doesn’t make it justice in reality it looks very pink like this Let’s leave the dessert will briefly and make Eggplant Parmesan

Aka aubergine lasagna aka yet another excuse to eat lots of cheese you will need to cut your aubergines in thick slices and then put salt all over them because they are thick slices and you want to draw  the moisture out otherwise they won’t cook properly

While they uh… cure, we can prepare our dredge operation with the usual flour egg mixture and breadcrumbs these are homemade breadcrumbs and I have pre-seasoned them with dry herbs like oregano and whatnot and now I’m also adding shredded parmesan cheese to the mix for extra cheesification once our eggplant slices have somewhat dried we can dredge them

As always keep one hand dry and one hand wet in order to avoid breading yourself Once everyone is double coated they can go into the oven to be fried under the grill before we can assemble our dish assembling the dish is easy: you add tomato sauce,

Which I’m not showing you how to make, just buy some  from the store or toss some veggies in a pot I don’t know tomato sauce, then eggplant then cheese  the titular parmesan but also low moisture mozzarella is great and then repeat add some pepper some basil leaves and it’s going back to the oven

HmmMMMm look at that look at the bubbles! Eggplant Parmesan is great it has cheese it has fried stuff it’s vegetarian it’s great make it at home it’s great but for a hot summer day I need a cool refreshing ice cream cone

The problem is I can’t purchase some from the ice cream stand because Alex won’t talk to me since the uh… slingshot incident I must now make my own ice cream, and it’s got to be green it’s got to be white, it’s got to be purple

We’re going to make two ice creams and one sorbet Let’s start with the sorbet for which I’m adding sugar, water and glucose syrup to a pot and bringing the mixture to a boil

Then I’m transferring this to a dish to cool down and adding the juice and pulp of as many limes as I could find add a drop of blue and yellow food coloring to get a nice green hue and this dish is headed right to the freezer

Time for the ice cream proper I don’t have a churning machine thing so I’m going   to make a no-churn version we’re going to need cream  again minimum 30% fat content and condensed milk   they get whipped and assembled into a homogeneous  mixture before being poured into two dishes

One for the white version, to which I’m adding Orange  Blossom flavoring before stirring and it’s done basically the purple one however is going to be blueberry flavored in true  Stardew Valley fashion. I’m going to blend the blueberries and then add them to the  

Cream along with some red food coloring  because it’s not going to look like the  picture otherwise both ice creams can go to the freezer and I’m going to take the sorbet out for a quick trip into the blender to homogenize everything and make it more frothy

I let them freeze overnight and when I came back the ice creams were a bit too hard to be able to just scoop them but they’re no match for my iridium grade spoon and so the final results looks and tastes very good

I especially like the lime sorbet as I’m not a big ice  cream guy ice cream is more Alex’s thing luckily summer is also the season of the fruit salad. You can’t go wrong with just fresh fruit in a bowl!

The Stardew recipe calls for melon, I’m using this special variety of cantaloupe that grows in my home region apricot from my apricot tree that I absolutely didn’t chop down by accident and blueberries which are unfortunately just a bit oversized so I’m going to slice them in half to make them bite-sized

This is already good but since we’re feeling extra fancy we will chop a few basil leaves basil and apricot certified classic. add like two tablespoons of sugar because hmMMM sugar! give it a good toss and voilà! it’s just fruit salad

What is not just fruit salad however is a Survival Burger another iconic Stardew Valley dish I like that Stardew cooking is mostly vegetarian well if you exclude the fish dishes apparently there were plans to add meat-based products in the game and even sprites for them but they were scrapped

Anyway that leaves us with a veggie burger that’s made of eggplants, carrots, and bread so let’s see what we can do about it we’ll treat the eggplants like the patty and do with them the same as we did in our eggplant parmesan I’m even reusing the same footage because I’m lazy like that

Once they’re coated we’re shallow frying them instead  of cooking them in the oven to make them extra crispy one note I tried to use vegan cheese and it was a mistake it doesn’t melt doesn’t tastes good and to be honest doesn’t taste much at all it looks like vegan cheese isn’t quite there yet

Next time I’ll stick with cheddar let’s take a quick jump back in time to the day before Burger day when I set out to make cave carrot pickles the carrots are sliced with mandolin, getting shoved into a jar along with some garlic, black pepper, mustard seeds, coriander seeds and chili flakes

Then I’m pouring a boiling mixture of equal parts water and apple cider vinegar it’s not the proper way to make pickles that last forever  but we do intend to consume them within the next 2 days so it’s fine and they will taste like pickles as soon as tomorrow

It’s time to assemble burger, with a generous amount of mustard on the bottom bun I don’t have any ketchup because we use sriracha in this house but then we can put salad, tomato slices, our fried aubergine patty with the terrible non-melty cheese, black pepper, and our cave carrot pickles

I felt really lazy so I bought bread instead of making it and so it looks pretty bad go ahead and flame me in the comments while I prepare a crosssection regardless those burgers were delicious Moving on to one of those weird Stardew only  recipes: the Red Plate Here it is! 😂

My script says “Pause for Laughter” anyway let’s shred some *red* cabbage then cut some *red* radishes to bite side pieces then mince some *red* onion. You should wash the onions if you intend to eat them raw once minced submerge them in water for 5 minutes with a tablespoon or two of white vinegar

Then rinse them, it will remove the strong raw onion taste then we’re making a vinaigrette which in an attempt to make it red will contain gochujang chili paste olive oil, black rice vinegar, black pepper, and a dash of soy sauce it’s not the greatest dish in the world but it will make for a decent entrée.

Let’s skip directly to dessert. We’re going to make the simplest blueberry tart you’ve ever seen it starts by making shortcrust pastry, a pie dough that’s basically just butter and flour or you could just buy some from the store Once the dough has rested for a while we can lay it on a well floured countertop

And roll it flat with a rolling pin then transfer it to a pie mold Prick the bottom of the mold I’m not sure why this is necessary because it’s not like there’s anything but metal on the other side of the dough but everyone says you should do it sooooo

Once that’s done we’re covering the dough with parchment  paper and adding something heavy as a weight in my case it’s rice and this can go into the oven to  pre-bake the dough for a few minutes

Then the rice can be transferred back into its jar. It’s dried rice it’s not going to pick up any flavors from this little adventure then just… add blueberries as much as you can fit in there in one or two homogeneous layers

And sprinkle some sugar on top and you are done this is it it goes into the oven that’s it we could have added a layer of jam at the bottom or something, but I said simplest blueberry tart so here it is it’s good it’s very better than the terrible lighting in my kitchen I promise

Huh? I wonder what this chest is doing here We can move on to slightly more complicated  dessert: Poppyseed Muffin In a bowl I’m adding sugar, baking powder, flour, and vanilla sugar (or vanilla extract) once these dry ingredents are combined I can add eggs milk and vegetable oil before mixing thoroughly into a homogeneous batter

We’re going to split the batter into two bowls, because one of them will get chocolate chips and with the other we will make blueberry muffins of course it’s time for the compulsory cliché cooking YouTuber shot so let’s go then we can fill the molds with  butter with the added bonus that  

The blueberry muffins get a blueberry jam  center oh and the puppy seeds of course they go into the oven and by Yoba would you look at how dirty this oven door is. It is a miracle I am still alive Boom muffins done! They look very cute especially the blueberry ones and they tasted great!

I told you I was too lazy for bread but  today is the day. and again it’s not just bread it’s baguette OUI OUI Bonjour baguettes are much more difficult to make at home than other types of bread at least in my opinion but we’re going to try our best today

In a large bowl I’m combining flour, salt, and dry yeast. That’s it then little by little, while stirring constantly I’m going to add water until we get bread dough in this case it’s a 75% hydration dough I’m then covering the bowl tightly with film wrap and starting a timer: every 45 minutes

I’m going to come back pour the dough on the counter fold it a few times on itself and then put it back into the bowl, cover again and  then repeat this process four times. It takes a while then with a generously floured work surface we can divide the dough into six little rectangles

We’re going to make six baguettes before covering them again loosely in plastic wrap then the rectangles are shaped into baguettes There’s a special folding technique that would warrant a different camera angle but there’s a proper video tutorial in the description anyway so I recommend you watch that if you want to make these at home

The baguettes are then transferred  onto a floured piece of fabric to rest finally after moving them to a baking  sheet they receive the traditional triple   cut that dates back from when Wolverine  started as a baker before joining the X-Men

In the oven they go along with  a dish of boiling water to create a   steamy atmosphere which will make the crust extra crispy Here is the shot everyone has been waiting for note that I somewhat cleaned my oven door just for this specific shot And here are our finished baguettes! Honhonhon magnifique!

They look good, the interior isn’t bubbly enough but it’s very good for homemade bread Would I make this again considering I can get a way better baguette for cheaper literally at every street corner? Probably not but there’s no time to think about that, quick! The oven is still hot we need to make bruschetta

For which we’re going to slice some cherry tomatoes, chop some garlic and basil and assemble everything on our bread bound by olive oil after a quick trip to the oven they taste exquisite I did make some more with olives and mozzarella you really can’t go wrong with fresh summer things on bread

Back to a more simple some might say boring recipe: Radish Salad I’ve got a few radishes here they’re not great they’re only rad-ish they’re still getting thinly sliced with a mandolin before putting them in a bowl along with what’s that? feta cheese and low grade too!

A dash of olive oil, some vinegar, some freshly mortar and pestle’d cumin seeds, and finally some salad. For color. it tastes good, it takes like 5 minutes to prepare, it’s fresh, 8 out of 10 maybe add some mint you know what’s not great though? Pepper Poppers

I mean they could have been but I had two options: not too hot but definitely too thin or very hot with an okay shape the pepper varieties available where I live are really lacking diversity I went for the very hot ones if I remove the seeds it should be fine right?… right?

Before we take care of our peppers though we need to make the filling for which I’m using that thin jalapeno from before garlic, cheddar, mozzarella and cream cheese along with the usual salt and black pepper then we’re hollowing and deseeding our peppers before stuffing them with filling

After that we need to dredge them. You know the drill by now it’s flour, eggs, breadcrumbs, and again flour, eggs, breadcrumbs once that’s done we can fry them until golden brown which should be just enough so the filling is melty and gooey and delicious

They ended up looking great and I thought by removing the seeds the heat would be tolerable I was wrong. I was SO wrong. These pepper poppers were inedible I like to believe I have a good resistance to heat but these were so hot I barely managed to eat one

They tasted good through heat though so it’s a shame the Vegetable Medley is a lot more tame there’s cucumber, tomatoes, some beets, some red onions, some basil obviously, I eat basil constantly in the summer days we can add some corn, olive oil, salt and pepper,

Some actual salad for color and here’s our summer salad vegetable medley thing simple effective even though I hate beets with a passion the next recipe is a 3 for one: Fish Tacos I’m using Brian Lagerstrom’s recipe the link to his video is in the description

Go watch it if you want to learn how to make this from an actual chef or stay here to watch me mess it up we’re going to start with the coleslaw since there’s only red cabbage in Stardew Valley that’s what we’re shredding

We’re tossing that into a bowl along with some green bell pepper and shredded carrots add some minced garlic, if you have the handy dandy garlic press to make garlic paste it’s even more better we’re going to complete our ingredients by adding our washed red onions before adding our dry brine,

A mix of sugar and salt that’s going to start breaking down our vegetables over the next 30 minutes meanwhile we can work on our mayonnaise. The coleslaw itself doesn’t require any but the Stardew recipe calls for it so I kind of have to make some Also it will taste nice in our Fish Tacos

Unfortunately my mayonnaise machine is broken because I overworked it so I’m making mayonnaise by hand using mustard, egg, vegetable oil and a whisk then I’m adding some pepper and to make it spicier I’m adding spicy kimchi hot sauce

Our coleslaw has finished curing so it’s time to spin it in the salad spinner to remove the excess water a lot of water has been drawn out by the salt in the brine so that’s good

We can then add cilantro and season to taste with black pepper before adding the juice of a lime and tossing vigorously The coleslaw is a success! Now we can move on to failing stuff Namely making tortilla

I knew I should have just bought tortilla but since tortilla is a recipe in the Stardew roster, masa harina it is with some amount of water that was either too much or too little I can’t tell it eventually reached a dough like consistency and since I didn’t have a tortilla press

I tried to press the dough with a big pot and my tiny tiny arms the result was a very thick tortilla that came out way too dry and not great before we can make our Fish Tacos we’re  going to need the fish in this case tuna

I marinated the tuna, again, video in the description  and it came out of the oven perfect it is finally time to assemble add the coleslaw the mayo the tuna and  overall this tasted really really good maybe don’t use tuna it’s expensive and once marinated the  flavor isn’t that strong

Moving on to an easier fish-based dish trout oh I got to stop doing that it’s trout soup I have some rainbow trout here I’m going to spare you  the sight of me fileting it both because it’s gruesome but also because I’m bad at it

Once the flesh has been cut to manageable pieces we can start sweating some diced onions on medium heat along with some garlic until everything is getting golden only then can we add fish stock water or trout filets also smoked trout pces for good measure and then a truckload of cilantro

That’s it serve in a bowl, add black pepper or should I say freshly ground black pepper because this is a cooking channel now trout soup done! One summer recipe left and you know which one it is Pizza it’s pizza for which I am back at the Ginger Island house

To make pizza I’m going to skip all the biga part and make a simpler recipe I’m thus adding dry yeast to water and then streaming it into a large bowl with flour once everything is homogeneous and starts to look like pizza dough we’re going to cover it and every once in a while

We’re going to grab it stretch it fold it back on itself like four or five times then we can move it on a floured work surface and divide it into smaller bowls of dough of individual Pizza size

While the wood oven is heating up we can spread our dough on a non-stick surface don’t judge my spreading skills I know it’s not very round but it will have to do because we’re adding tomato sauce, mozzarella, olive oil, basil, olives, anchovies, whatever you want

I mean there’s even pineapple growing at the  Ginger Island farm so why not? Pizzas go in the oven Delicious 👌 man the summer recipes in Stardew are really great I mean the eggplant parm the burger, the pizza, it’s all great none  of that wintery “roots platter” nonsense we  

Are now at 40 recipes total, precisely at the  halfway point stay tuned for the Fall video   which should come out soonish thank you for watching I hope you had a good time and maybe you’ll want to try some of these recipes yourself why not?

Speaking of which ConcernedApe will be publishing an official Stardew Valley cookbook pretty soon with actual recipes so check it out in the description below while you’re down there all the recipes I used are linked in the description if you can’t find a link to a recipe it means I improvised and so can you!

Have a good one and I’ll see you  in the next episode of Stardew Kitchen