Recreating EVERY recipe from Stardew Valley IN REAL LIFE: Spring | Stardew Kitchen

I started this crazy project of recreating every dish from Stardew Valley. There are 80 items on the menu, and today we are tackling all the Spring recipes.
Let's get cooking.

It's guaranteed to be better than my cooking

(But mine is prettier hehe)

*Online Recipes I used:* (some of them are in French, sorry!)
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
Cloud Country
Stardew Valley Overture
Spring (Wild Horseradish Jam)
Spring (The Valley Comes Alive)
Spring (It's A Big World Outside)
The Stardrop Saloon
Settling In

*Chapters:*

00:00 Intro
00:36 Parsnip Soup
02:10 Banana Pudding
04:04 Bean Hotpot
04:27 ???Joja???
04:52 More bean hotpot
05:23 Omelet / Farmer's Lunch
06:09 Crispy Bass
07:08 Poi
07:57 Shrimp Cocktail
08:34 "Fiddlehead" Risotto
09:47 Sashimi / Maki Rolls
11:46 Salad
12:29 Rhubarb pie
12:54 Maple Bars
14:39 Complete Breakfast
16:20 Rice Pudding
17:10 Squid Ink Ravioli
19:14 Outro

And as always, have a good one!

[caden]

The jojamart sponsor was so good ahaha

[clarfonthey]

I'll be honest, I live in north america and I thought that fiddlehead ferns were just a made-up plant. That spinach risotto looks lovely though!

[carlottath]

"I'm not much of a cook" says the guy using actual vanilla pods and filleting fish.

Very well done!

[kellynmcfinch]

I am under the impression that the farmer is resourceful in Stardew Valley, hence why they are able to make so many different recipes despite those recipes being made in what doesn't looks like a full on professional kitchen, or the recipes seem confusing compared to how they would be cooked irl(chocolate cake). This video felt immersive because you are technically using as much as you can(notably the risotto) with limited resources much like the farmer.

[starryskies]

when I saw the trigger warning I was like, “how bad can he actually be at making a omelette, I’m sure it’s fine.” But no it turns out that was fully warranted lmao. Very funny though

[prcervi]

i note with the parsnip soup you could've used a good stock to add flavor, also you could do a quick pickling with the vinegar to add a nice funk to the veggies

[CaronDriel]

This matches the cozy vibes of Stardew so well. You're not some professional chef, you're just a farmer working in their kitchen to make good food.

[AItaica]

Okay… can we talk about that striped ravioli though?! FANCY AF, I am impressed.

[ace]

The reason for the poi not having the purple-ish color is that traditionally it's steamed which allows the corm (outer skin) to basically turn it purple

Also when poi is served it's usually more watered down to make the paste (that is essentially the base of poi) last a lot longer! ^༥^

[pear]

it's very commonly said that the first pancake of the batch never turns out so I am completely and utterly impressed that your first pancake EVER turned out pretty damn good! congrats :)

[gwennorthcutt]

"green bean hotpot" is a very us midwestern dish, but also common during thanksgiving. its basically greenbean casserole made with condensed mushroom soup and topped with (bought) fried onions. it's interesting that you interpreted it as a bean stew, and used lima beans instead of the greenbeans you used later ("green" meaning immature as well a sthe color, so using the whole pod while it's tender). so you could make a fancier version by making a mushroom bechemel sauce, then cooking that and frying up some onions yourself.

[U]

There's a super consistent way to make perfect omelettes. If you use a much smaller pan with a lid, like the one used for the maple bars at 13:41. Just add your eggs to some oil, add whatever veg or toppings you want and then put the lid on. Keep it on medium heat and the omelette will steam itself. They cook really evenly and puff up as well.

[Artifying]

For the maple bars, I really recommend deep frying any doughnuts. It can be scary at first but really makes it easier to cook properly rather than pan frying like you showed in the video.

[gwennorthcutt]

rewatching this video a year later? yes. rhubarb pie is often made with strawberries, since they're both ripe about the same time and the strawberries add much needed sweetness. im still really impressed how much you managed to do! even when you didnt get things "right" you still did your best and ended up with good dishes

[witch-of-swans]

okay little tip, making a rue for creamy soups adds allot to the dish and also adding leeks with your onions in soups like parsnip and potato soup can also add allot of flavor, and using chicken broth instead of water also adds more flavor (or veggie stock)

[Marialla-ub]

My mom made banana pudding layering Jello Instant Vanilla Pudding, Nilla Wafer cookies, and bananas. I never saw it with meringue before so that was a very class move!

Your meringue was a bit soft, but if you had beaten it just a little longer it would have held stiffer peaks. Looks great anyway!

[Anonymousaggro]

Surprised that this hasn't gotten more traction here. This is excellent, hopefully the algorithm picks this up.

[AlicexAngel]

It's so fascinating to see what different countries call different ingredients! As an American, the beans used for the bean hotpot weren't what I know as kidney beans OR green beans, those were lima beans!

[ellec]

Hey, I live in one of the areas where fiddlehead ferns can be foraged wild. ...I also thought they were just made up for the game, so imagine my surprise when I saw them in person! I don't think they are even grown commercially, and the foraging window for them is pretty small, so even in areas where they exist, they are pretty niche and stupid expensive.

But I have tried them, and can report... Yeah, not worth it beyond saying you got to cook/try it. They look really cool, but taste like a weaker version of asparagus. So if you have any other recipes to do yet that feature fiddleheads, asparagus is the best replacement.

[ingridethel]

Don’t sell yourself short at all as a cook, I think you did a really great job! As long as you enjoyed making and eating, that’s all that matters!