A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook (A Song of Ice and Fire) by Chelsea Monroe-Cassel, Sariann Lehrer Page A
Authors: Chelsea Monroe-Cassel, Sariann Lehrer
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escargot is countered nicely by the fresh, clean taste of parsley. The wine in the broth adds a depth of flavor, and the longer the broth is cooked down, the creamier and more decadent it becomes. It also makes for fantastic leftovers!
2½ cups chopped mushrooms: a mix of chanterelle, oyster, and shiitake
1 small onion, chopped
4 cups chicken stock
6 tablespoons unsalted butter
¼ cup flour
1 cup whole or part-skimmed milk
1 cup light cream
Salt and pepper to taste
One 6-ounce can escargots, drained and chopped
2 garlic cloves, minced
¼ cup chopped parsley
2 green onions, chopped
¼ cup white wine
Combine the mushrooms, onion, and chicken stock in a saucepan and simmer for 20 minutes.
In a separate pot, melt 4 tablespoons of the butter over medium heat and stir in the flour; cook until the mixture turns a nice golden color. Add the milk and cream, stirring constantly until smooth. Season with salt and pepper, then stir in the mushroom and chicken stock.
Sauté the escargots, garlic, parsley, and green onions in the remaining 2 tablespoons of butter for about 2 minutes, then add them to the soup, along with the wine. Serve hot.
Sweet Pumpkin Soup
Her father had been fighting with the council again. Arya could see it on his face when he came to table, late again, as he had been so often. The first course, a thick sweet soup made with pumpkins, had already been taken away when Ned Stark strode into the Small Hall
.
—A GAME OF THRONES
Serves 4 to 6Roasting vegetables: 1½ hours
Cooking: 10 minutes
Pairs with: Black Bread ,
Sweetcorn Fritters , Modern Honey Biscuits
Although served in the capital of King’s Landing, this is every bit a Northern autumnal soup. Sweetened by yams, the bisque pairs butternut squash and pumpkin to perfection. Roasting the vegetables caramelizes them slightly, really bringing out the best of their innate flavors. Add a few dashes of spice, and you have a soup that Arya would rather eat than fling at her sister.
1 sugar pumpkin (around 4 pounds)
1 large yam
½ medium butternut squash (cut lengthwise), seeds removed
½ cup apple cider
2 cups chicken broth
½ teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Preheat the oven to 350°F.
Using a sharp knife, cut the pumpkin in half horizontally. Clean out the inside, removing all the stringy innards and seeds. (You can roast the seeds, making them into a lovely snack for later.)
Wrap the yam in foil and place it on a baking sheet along with the butternutsquash half and the two pumpkin halves. Roast all the vegetables until they are soft, about 1½ hours.
Mash the yam, the squash, and the flesh from the pumpkin together in a large saucepan. Add the cider, broth, and spices, and blend either in an upright blender, or using an immersion blender. Return the soup to the pan and heat until it is hot through.
Summer Greens Salad
This evening they had supped on oxtail soup, summer greens tossed with pecans, grapes, red fennel, and crumbled cheese, hot crab pie, spiced squash, and quails drowned in butter. Lord Janos allowed that he had never eaten half so well
. —A CLASH OF KINGS
Serves 6Prep: 15 minutes
Pairs well with Fish Tarts ,
Modern Stewed Rabbit , Apricot Tarts
The varied flavors and textures of this salad make for a taste that is both complex and sophisticated. The sweetness of grapes and apricot counters the tang of the arugula, while the bite of the fennel gives a flavor that lingers on the tongue. The combinationof nuts, crunchy fennel, gooey jam, and firm grapes will give your palate a great deal to experience.
1 fennel bulb
4 teaspoons apricot jam
3 tablespoons white wine vinegar
3 tablespoons extra-virgin olive oil
1 shallot, minced
Salt and ground black pepper
5 ounces arugula (lightly packed, stemmed, 8 cups)
1 cup seedless grapes (red or green), halved
¾ cup crumbled gorgonzola
½ cup chopped pecans (the candied version is wonderful)
Cut the fennel in half
2½ cups chopped mushrooms: a mix of chanterelle, oyster, and shiitake
1 small onion, chopped
4 cups chicken stock
6 tablespoons unsalted butter
¼ cup flour
1 cup whole or part-skimmed milk
1 cup light cream
Salt and pepper to taste
One 6-ounce can escargots, drained and chopped
2 garlic cloves, minced
¼ cup chopped parsley
2 green onions, chopped
¼ cup white wine
Combine the mushrooms, onion, and chicken stock in a saucepan and simmer for 20 minutes.
In a separate pot, melt 4 tablespoons of the butter over medium heat and stir in the flour; cook until the mixture turns a nice golden color. Add the milk and cream, stirring constantly until smooth. Season with salt and pepper, then stir in the mushroom and chicken stock.
Sauté the escargots, garlic, parsley, and green onions in the remaining 2 tablespoons of butter for about 2 minutes, then add them to the soup, along with the wine. Serve hot.
Sweet Pumpkin Soup
Her father had been fighting with the council again. Arya could see it on his face when he came to table, late again, as he had been so often. The first course, a thick sweet soup made with pumpkins, had already been taken away when Ned Stark strode into the Small Hall
.
—A GAME OF THRONES
Serves 4 to 6Roasting vegetables: 1½ hours
Cooking: 10 minutes
Pairs with: Black Bread ,
Sweetcorn Fritters , Modern Honey Biscuits
Although served in the capital of King’s Landing, this is every bit a Northern autumnal soup. Sweetened by yams, the bisque pairs butternut squash and pumpkin to perfection. Roasting the vegetables caramelizes them slightly, really bringing out the best of their innate flavors. Add a few dashes of spice, and you have a soup that Arya would rather eat than fling at her sister.
1 sugar pumpkin (around 4 pounds)
1 large yam
½ medium butternut squash (cut lengthwise), seeds removed
½ cup apple cider
2 cups chicken broth
½ teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Preheat the oven to 350°F.
Using a sharp knife, cut the pumpkin in half horizontally. Clean out the inside, removing all the stringy innards and seeds. (You can roast the seeds, making them into a lovely snack for later.)
Wrap the yam in foil and place it on a baking sheet along with the butternutsquash half and the two pumpkin halves. Roast all the vegetables until they are soft, about 1½ hours.
Mash the yam, the squash, and the flesh from the pumpkin together in a large saucepan. Add the cider, broth, and spices, and blend either in an upright blender, or using an immersion blender. Return the soup to the pan and heat until it is hot through.
Summer Greens Salad
This evening they had supped on oxtail soup, summer greens tossed with pecans, grapes, red fennel, and crumbled cheese, hot crab pie, spiced squash, and quails drowned in butter. Lord Janos allowed that he had never eaten half so well
. —A CLASH OF KINGS
Serves 6Prep: 15 minutes
Pairs well with Fish Tarts ,
Modern Stewed Rabbit , Apricot Tarts
The varied flavors and textures of this salad make for a taste that is both complex and sophisticated. The sweetness of grapes and apricot counters the tang of the arugula, while the bite of the fennel gives a flavor that lingers on the tongue. The combinationof nuts, crunchy fennel, gooey jam, and firm grapes will give your palate a great deal to experience.
1 fennel bulb
4 teaspoons apricot jam
3 tablespoons white wine vinegar
3 tablespoons extra-virgin olive oil
1 shallot, minced
Salt and ground black pepper
5 ounces arugula (lightly packed, stemmed, 8 cups)
1 cup seedless grapes (red or green), halved
¾ cup crumbled gorgonzola
½ cup chopped pecans (the candied version is wonderful)
Cut the fennel in half
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