Tywin’s Rack of Venison

Tywin’s Rack of Venison

Our Thoughts:

Although rack of venison is not specifically mentioned in A Song of Ice and Fire, venison is mentioned often and would be an obvious food source through most of Westeros. In episode seven of the television series, viewers meet Tywin Lannister, and, in a slightly heavy-handed metaphor, he is skinning a deer carcass. We’d like to think a man of his refined tastes would enjoy his venison ribs prepared in a manner similar to that of our recipe.

When ordering venison ribs, be prepared for their ridiculous size. Usually frenched by the butcher, ribs acquired straight from the hunter, as these were, are undressed. The long cook time of this recipe tenderizes even the stringy bits between the ribs, creating a delicious, authentic eating experience. The loin meat was succulent and sweet, offset by a bit of gaminess. Overall, this is a wonderfully sweet seasonal dish.

This post is especially for the Gillespies, who insisted on venison. :)

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Jellied Calves’ Brains

“The wedding feast began with a thin leek soup, followed by a salad of green beans, onions, and beets, river pike poached in almond milk, mounds of mashed turnips that were cold before they reached the table, jellied calves’ brains, and a leche of stringy beef.” (Storm of Swords)

Jellied Calves’ Brains

Our Thoughts:

Yes, we said we wouldn’t be making this dish.But I couldn’t help myself when I saw the lonely package in the freezer at Savenor’s labeled “Half Veal Brain”. It had to be done. So I dived in, probably more enthusiastically than is normal.

The final product is nothing short of decadent. When working with brains, it’s important to remember that they essentially have no flavor, although their texture is delightfully creamy and rich. Which is why the flavor of the aspic and the Montpellier butter becomes important. I implore you, if you are brave enough to try this, not to skimp on your stock preparation. It provides the lion’s share of flavor in the dish and allows the other components to shine.

Eaten by the spoonful, or spread on toast, the brain aspic delightfully exceeded our expectations. The saltiness of the butter is balanced by the creamy texture of the brain, and unified by the familiar flavor, if not texture, of the stock. Certainly not for the faint of heart, more for the culinarily daring, this side dish is steeped in history and an adventure to both create and consume.

Brains! Eat brains!

Spiced Squash

Medieval Spiced Squash

“This evening they had supped on oxtail soup, summer greens tossed with pecans, grapes, red fennel, and crmbled cheese, hot crab pie, spiced squash, and quails drowned in butter. Each dish had come with its own wine. Lord Janos allowed that he had never eaten half so well.” (A Clash of Kings)

Modern Spiced Squash

Our Thoughts

Fantastically seasonal, this menu item was a must make for October. The medieval recipe yielded tender pumpkin cubes that tasted remarkably similar to butternut squash. The stock in which the squash was cooked imbued it with an interesting savoriness that we didn’t expect. This recipe will surely make us think twice the next time we pass over the sugar pumpkin as a singularly sweet component.

Our modern acorn squash is New England Autumn in a dish. The appearance of the squash itself screams Fall, and the flavorful sauce completes the package. Tender, sweet, and spicy, this recipe is one for the Thanksgiving table.

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Cream of Mushroom and Escargot Soup

Medieval Cream of Mushroom and Escargot Soup

“The first dish was a creamy soup of mushrooms and buttered snails, served in gilded bowls. Tyrion had scarcely touched the breakfast, and the wine had already gone to his head, so the food was welcome. He finished quickly.” -A Storm of Swords

Modern Cream of Mushroom and Escargot Soup

Our Thoughts:

An inherently a rich, decadent dish, the modern soup was devine. The creamy texture of the 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. Also makes fantastic leftovers!

The medieval dish was an odd one- not bad, but very different. Extremely spiced, the almond milk just didn’t seem to have the proper robustness to support the clove and mace. That said, it was a very interesting dish, and very typically medieval in it’s flavor profile.

Recipes are available in the Official Cookbook!

Cream of Wheat with Honey and Butter

Medieval Cream of Wheat

“Or even better, to wake in Castle Black behind the Wall and go to the common room for a bowl of Three-Finger Hobb’s thick cream of wheat, with a big spoon of butter melting in the middle and a dollop of honey besides. Just the thought of it made his empty stomach rumble.” (Storm of Swords)

Modern Cream of Wheat

Our Thoughts

The medieval cream of wheat is incredibly heavy and hearty. The hulled wheat never really loses its structural integrity without going through a sieve, so the texture is more like that of a very creamy pottage. The honey and butter sweeten it just enough for it not to be overwhelming. This recipe will definitely stick to your ribs! The way it comes out is more like a thick cream with the wheatberries, and the stock makes it taste quite nice. It would be best served with a breakfast meat and/or eggs

The modern cream of wheat is much more like what you would buy from the store. It has a smoother texture and the consistency of apple sauce. The reduced milk creates a very sweet flavor when paired with the honey butter, almost too sweet for a breakfast food. The honey butter is divine, and wonderful on an assortment of baked goods!

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Baked Venison

” Season might pass without a singer ever coming to play for us, and there’s not a goldsmith on the island. Even meals became a trial. My cook knew little beyond his roasts and stews, and Lynesse soon lost her taste for fish and venison.” (Clash of Kings)

Medieval Baked Venison

Modern Baked Venison

Our Thoughts

Venison is a very lean meat that should always be cooked with a fat to retain moisture. The medieval venison recipe is something from heaven. As we all know, everything is better with bacon, and this venison was no different. We had small venison steaks available for this recipe. and the bacon taste overwhelmed the venison a bit, but this can probably be countered by using a larger roast type cut. The modern recipe really showcases the taste and texture of the venison. The added fat from the butter prevents the meat from drying out in the oven, but does not create a greasiness to the venison. Both recipes are certainly worth making, and don’t forget to save your leftovers for venison pie- it’s wonderful!

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Salt Beef

“The rain might have stopped, but the compound was still a morass of shallow lakes and slippery mud. Black brothers were folding their tents, feeding their horses, and chewing on strips of salt beef.”

Salt Beef

Our Thoughts:

We won’t lie. We bought a ten pound piece of meat to cure without even thinking of the blog. We’re that culinary crazy. When one of us realized that we were pretty much making salt beef, we were a) relieved that this meaty goodness could be shared with the world, and b) absolved of the crime of cooking food outside of the blog. We did, however, look like a house of psychopaths for three weeks while the muslin-wrapped bundles hung in our pantry. Which has a window, of course.

But once we unwrapped and sliced into the wondrous meat, the weeks of apparent insanity were completely worth it. The meat is, obviously, very salty, but when paired with a sharp cheese and a good loaf of bread, it is the perfect trail food. We brought a chunk of our salt beef when we went camping, and it became part of breakfast, lunch and dinner!

A long wait for the finished product, but well worth the wait!

Get the Recipe!

Modern Fruit Tarts

Blueberry, Apricot, Berry, Cherry

Our Thoughts

Once again, tart success! As a dessert to an HUGE meal, these tarts were perhaps not well enough appreciated at the time of initial consumption, but it has been determined from their timely disappearance form the left-over counter that they are, indeed, a household hit.

The apricot tart is beautiful in presentation, and has a delicate taste unlike tarts using dried apricots. The fresh fruit has a lighter taste, and is accented phenomenally by the lemon and pistachio combination. Chocolate and cherry is always a fab combination, and eating them with a spoon straight out of the baking tin while no one is looking is certainly the best way to enjoy! The blueberry was a favorite, with a low sugar content it tastes very fruity, almost bordering on savory. The heart warming mixed berry tarts, with their failed shape and lattice, were, as Chelsea pointed out, like most Sariann food is, very rustic. And we loved it.

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Blackberry Preserves

“There was much more than she’d asked for: hot bread, butter and honey and blackberry preserves, a rasher of bacon and a soft-boiled egg, a wedge of cheese, a pot of mint tea. And with it came Maester Luwin.” (I: 113)

Blackberry Preserves

Our Thoughts:

These preserves are bursting with the intensity and vibrancy of spring! Slathered over a buttered scone, the tanginess of the blackberries is balanced wonderfully by the relatively meager sugar content (as compared to commercial jams). A perfect destination for berries that are either fresh off the plant, or at the end of their life, this recipe can be followed using other berries as well, or even mixing berries. If pectin is added and proper canning technique used, these preserves could be saved to brighten up a dreary winter morning.

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Shrimp-and-Persimmon Soup

“She was breaking her fast on a bowl of cold shrimp-and-persimmon soup when Irri brought her a Qartheen gown, an airy confection of ivory samite patterned with seed pearls.” (II:637)

Shrimp and Persimmon Soup

Our Thoughts:

This cold soup was a surprising mixture of flavors. An interesting choice for a breakfast, but once you think about it, a rather healthy one: fruit and protein. The combination of the persimmon and shrimp made us feel like we were dining in a Mediterranean seaport. Lime juice adds a lovely freshness to the soup, while the shallots create a decidedly savory flavor.

Although different from our normal fare, this soup is going in the personal cookbook. Also, the persimmon soup, sans shrimp, would be a wonderful base for a variety of other soups and stews, whether served hot or cold.

Get the Recipe!

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