“Cersei Lannister was breaking her fast when Sansa was ushered into her solar. ‘You may sit,’ the queen said graciously. ‘Are you hungry?’ She gestured at the table. There was porridge, honey, milk, boiled eggs, and crisp fried fish.” -A Clash of Kings
Breakfast in King’s Landing
Our Thoughts:
While Sansa might not have had the stomach for such a breakfast, we’re certain you will have no such qualms. The saltiness of the fingerfish is a flavorful counterpart to the sweetness of the honeyed porridge. The texturally aware eater will delight in the wide array provided by this spread: crunchy fish, delightful porridge mush, Oozy honey, firm egg. Wash it all down with good quality cold whole milk, and you’ll be set for whatever challenges your day might bring.
Just please, don’t set your bedroom on fire…this breakfast can be yours without the drama.
Get the recipes in The Cookbook!
I should think you could do the oats in the slowcooker overnight, if one wanted to approximate the Middle Ages approach. And then, of course, spend four days soaking and scrubbing the pot afterward…
they make crockpot ‘liners’ these days but that’s kind of a silly waste. And my crockpot has a removable ceramic pot that can be taken out, soaked with Dawn (that is a miracle cure for most nasty ceramic from cooking… they have put out a new product that says it is just for that, BUT the regular Dawn liquid dish soap does Real Good.
The best thing to do is when you finish dishing out dinner and getting the leftovers packed up is to get the ceramic liner in the sink with dish soap and water in it Next morning, easy peasy washup.
When we used to eat oats at breakfast (we are strictly an eggs and pudding/ham/sausage/bacon/etc family now) I would soak about a cup – 1.5 cups of steel cut oats or Scottish Oats in a jar full of water at bedtime, in the fridge. In the morning, I’d rinse the oats, toss them in a pot and pour in enough milk to *just* cover the oats (you want to saturate the oats, not use the milk as a boiling medium like you would with taters, kwim?) and then put on med-low heat with a lid for 10 mins while you make your bagged lunch, nagged your children to get dressed, check your email… Perfect! I miss the nutty texture and flavour of those oats! We had a number of smaller jars with things like shredded coconut, raisins, chocolate chips, brown sugar… to add to the bowl of oats depending on personal preference.
Wow, that sounds like an amazing breakfast!
This is cool!
We have here in New Brunswick Canada, a pioneer settlement open to the public called “Kings Landing”.
Leanne: Now you have me wanting to try steel cut oats.
Haha. I’ve been living in NB for 15 years, and I just now made the Kings Landing connection.
A few months ago at a B&B I had steel-cut oats for the first time, and haven’t gone back. They’re really just take a half-hour or so, and they’re so much better than instant or rolled.
The fish look like Capon.
Are they?
They’re European sardines. I know them by their Turkish name, “Hamsi”, which are famous around the Black Sea. Many other small fish would also work well, though!
I’ve got to say, the slow-cooker approach to steel cut oats works very well – I use it often.
3/4 C oats, 3 cups water, and toss in raisins, dried apricots, figs, etc. Set it on low when I go to bed – it’s perfect first thing in the morning, and lasts 3 days. Just add some honey & cream :D
And cleanup is really not bad. Let the pot soak all day, and clean it when I’m home from work…
This sounds so satisfying!!
Sounds like a great salty-sweet and totally satisfying breakfast. Can’t wait for that fish recipe – keep the awesomeness rolling!
Can’t wait to see the fingerfish recipe. And they sound more appetizing than kippers for breakfast. I read your story coming in tomorrow’s G (I work at the Globe) and am so excited to discover your blog! Food and A Song of Ice and Fire … what more could you want in a blog?
Congrats on the Globe story! :)
Well done with the Globe article! I saw it mentioned above and had to google it and read. Maybe my New Mexico papers will pick up the story since GRRM lives here. Further exposure for you – (as if everyone doesn’t already know about your blog and book!) ‘m eagerly awaiting your Feast; while I know you’re spending all the time finishing all the assorted duties associated with publishing a book, it’s a shame we readers have to wait almost a whole year for it! Please ladies, I want some more blog! Congrats!!!
Congratulations on the article in the Globe! The breakfast looks amazing and I’ll definitely have to try making it some time in the future.