“Tivoli settled Locke and Jean in one of the alcoves, on chairs that would have been at home in the suite of false furniture they’d given to Requin. An attendant brought a tray of flaky brown pastries in the western style, filled with cheese and minced mushrooms. They were the richest thing Lock had eaten
This started as an endnote on the Feasts of Epic Proportions post, and grew so out of hand that I had to make a new post for it. Brace yourselves, this isn’t a post for the faint of heart. All I ask is that you never, ever, show this list to GRRM. He’s described a number of strange
Thoughts: This recipe is based on one from Clear Flour Bakery, near which I used to live. It makes amazing doughnuts, albeit ones that are still a little inferior to those from the bakery itself. You could get me to wake up at any hour of the morning to get some of those doughnuts. But
“In the Queen’s Ballroom they broke their fast on honeycakes baked with blackberries and nuts, gammon steaks, bacon, fingerfish crisped in breadcrumbs, autumn pears, and a Dornish dish of onions, cheese, and chopped eggs cooked up with fiery peppers.” -A Storm of Swords Thoughts: Valentine’s Day has always been a big deal in my
Thoughts: It’s another virtual potluck, AND a recipe from one of my favorite medieval cookbooks, The Opera of Bartolomeo Scappi. It reminds me of a Turkish dish I once had, called Çöp Şiş, where the meat on the kebab was spaced out with chunks of fat. It tasted amazing, and this is similar. The bacon adds flavor
Thoughts: I’ve had a few inquiries since the cookbook came out about the beautiful and mouthwatering crown roast on the front cover. No wonder, since it’s so striking: (photo) However, I have a secret to confess. Until now, there was no recipe to go with that dish, either in the cookbook or
“The last course was goat cheese served with baked apples. The scent of cinnamon filled the hall as Osney Kettleblack slipped in to kneel once more between them.” – A Clash of Kings Thoughts: This dish comes via reader Vinz, who suggested this recipe for the snippet from the book almost a year ago.
Thoughts: This recipe is a wonderful stuffing that is equally good out of a bird as in it. The oats provide a lovely texture that is at times both crunchy and soft, while the seasonings and stock deepen the flavor. The currants round out the experience, offering a tiny fruity burst in nearly every bite
“‘You want eat?’ Mord asked, glowering. He had a plate of boiled beans in one thick, stub-fingered hand. Tyrion Lannister was starved, but he refused to let this brute see him cringe. ‘A leg of lamb would be pleasant,’ he said, from the heap of soiled straw in the corner of his cell. ‘Perhaps a
What a year this has been, readers. First and foremost, I want to thank each and every one of you for your continued support, enthusiasm, and photos throughout the past year. Seeing how you incorporate Westerosi and medieval recipes into your holidays and viewing parties never ceases to delight me. Food is an invaluable way