6 Responses to Sides

  1. Melanie K. says:

    Does anyone know on which page in the book I can find that pomegranade-kind-of-sauce that is sprinkled over the sweetcorn fritters on page 158? Or how the sauce on page 123 is made?

    • Needs Mead says:

      I can tell you that the both sauces are the same commercially made sweet chili sauce with pomegranate seeds sprinkled over it (from our store “Trader Joes”). The corn fritters are also great with honey, maple syrup, salsa, and I’m sure many others. I’ll add the sauce recipe to my To-Make list, but it might be some time before I can get to it! :)

  2. Vinz says:

    Hi there !
    I finally tried recipes of the cookbook tonight. Onions in gravy and sweet potiron soup. It was really great, even if it’s not very easy to put american mesures into french ones.. I think there was a bit too much broth, next time I’ll put less than 3 cups. I think I’ll also let the onion whole instead of cutting them into quarters, so they’ll keep in shape ^^.
    The only deception is about the beef stock, but that’s my fault.. I guess it would be far better with real home made beef (or veal) stock, instead of industrial one.. I don’t really like this “false” taste lol.
    But thanks a lot for the book and the great website! (I’m going right now to the soup section to talk about the soup experiment <3

    I'm a big fan of medieval stuff, and as a cook, I'm a big fan of medieval food !

  3. frydii says:

    What about dried meats/fish or smoked meat/fish? I assume that in the midst of winter when meat is scarce they would have stores of dried and smoked meat from the fall. Or the Iron Born having salted fish on longer journeys (and other things that prevent scurvy).

  4. Kiki says:

    What about some potato dishes? Or did they not have potatoes in Westeros? haha i love potatoes though and some interesting recipes would be great :3

    Love your recipes and your cookbook!

    • Chelsea M-C says:

      Potatoes are never mentioned in the books, and they were a New World ingredient in our own historical timeline. Far more common are parsnips and turnips, which can often be made in similar ways, although I think they benefit from a bit more butter/salt/cheese. I’ll work on the Buttered Parsnips recipe and get back to you!

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