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Sides

Roman Mustard
Sansa Salad
Onions in Gravy

Current Online Recipes:

  • Salad of green beans, onions, and beets 
  • Potted hare 
  • White beans and bacon 
  • Sansa Salad – with sweetgrass, spinach, and plums 
  • Jellied Calves Brains 
  • Spiced Squash 
  • Autumn Greens, with carrot-ginger soup
  • Cod Cakes 
  • Mustard from Oldtown 
  • Mushrooms in Garlic
  • Peppers stuffed with Cheese
  • Greens dressed with apples and pine nuts
  • Catelyn Salad – with fennel, apple, lemongrass, and raisins
  • Boiled Beans
  • Elk Meatballs stuffed with Blue Cheese
Suggestions for Future Books:
  • Stewed Plums
  • Fiddlehead Ferns 
  • Mushrooms stuffed with sausage, cheese, and nuts
  • Fried Squash
  • Skillet Cranberries
  • Pumpkin Butter
  • Quince Paste
  • Hildegard’s Happy Cookies
Exclusive Cookbook Recipes:
  • Roasted onions, dripped in gravy 
  • Buttered carrots 
  • Salad at Castle Black– spinach, chickpeas, and turnip greens
  • Turnips soaked in butter Pease Pudding
  • Summer greens tossed with pecans- grapes, fennel, cheese, vinaigrette
  • Stuffed Grape Leaves – with raisins, mushrooms, peppers, and onions
  • Sweetcorn Fritters
  • Fingerfish – crisped in breadcrumbs

7 Responses

  1. Melanie K. says
    September 22, 2012 at 3:36 am

    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?

    Reply
    • Needs Mead says
      September 23, 2012 at 10:11 am

      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! :)

      Reply
  2. Vinz says
    March 5, 2013 at 3:49 pm

    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 !

    Reply
  3. frydii says
    May 7, 2014 at 4:04 pm

    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).

    Reply
  4. Kiki says
    August 5, 2014 at 11:02 pm

    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!

    Reply
    • Chelsea M-C says
      August 21, 2014 at 9:43 am

      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!

      Reply
  5. Bobbie says
    May 20, 2019 at 3:48 pm

    got the cookbook for Christmas, finally made some food for the finale episode. Modified the onions in gravy as I live with a vegetarian and it came out amazing! Added beef-less beef tips and new potatoes to bulk it up and a vegetarian bullion to make the stock. Doing this turned it into a main course with left overs for lunch today! The taste was amazing and the amounts were perfect. Paired it with a loaf of crusty garlic bread and finished with baked apples topped with a tiny bit of vanilla ice cream. Made for a delicious and memorable meal.

    Reply

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