Tag Archives: GRRM

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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Spit-roasted Rabbit

“Serving men were carrying off baskets of Hot Pie’s bread and tarts, the chief cook was carving cold slices off a ham, spit boys were turning rabbits while the pot girls basted them with honey, women were chopping onions and carrots.” -A Clash of Kings
Spit-Roasted Hare

Our Thoughts:

This is about as rustic as our recipes get. Limited by our current residency in the city, we roasted our rabbit over our porch grill, rather than a proper fire. The result, as you can see, is a picturesquely charred rabbit suspended over glowing coals.  The pairing of the char on the rabbit and honey produces a taste reminiscent of barbecue sauce, smoky and sweet together. Although rabbit is prone to turning dry as it cooks, ours stayed juicy and tender, in part, no doubt, to the honey basting.

We tried eating the rabbit with forks and knives, but in the end stooped to tearing at the meat with hands and teeth. Much more effective, and somehow even more flavorful. Not to mention perfectly in keeping with the book, given how the rabbit is eaten a few pages later…

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Black Bread, redux


We decided to give this bread another try after so many of our readers wrote in to give their takes on Black Bread.

Are we glad we did? YES.

This new recipe is wildly easy, dense, and incredibly authentic tasting. In part, because it tastes like beer. The flavor of the beer really comes through in the finished loaf of bread, a deep, earthy bitterness that is countered by the small amount of honey.

The inside of the loaf is soft, almost crumbly, while the crust bakes hard, ideal for a bread bowl for a bit of Sister’s Stew.

Try it! Try it!

Black Beer Bread Recipe

Yes, I made this recipe up, but it is so straightforward and the ingredients so simple that I believe it could easily have been made well back into history, not to mention in the Northern reaches of Westeros. Bread making and brewing have gone hand in hand practically since they were both begun, and it’s only fitting that they should come together in this delicious bread.

Makes two loaves.

Ingredients:

  • One 12oz bottle of warm dark beer, such as stout or porter
  • 1 packet yeast (2 1/4 tsp.)
  • 2 Tbs. honey
  • 1 egg
  • 2 tsp kosher salt
  • 4-5 cups flour (we used 2 cups white flour, 2 cups rye, and 1/2 cup whole wheat) plus 1/2 cup for working.

In a small bowl, add the yeast to the beer and allow to sit for 5 minutes until foamy. To this, add the egg and honey. Combine dry ingredients, then add gradually until you have a cohesive, workable dough that isn’t too sticky. Knead about 5 minutes, then cover and let rise for at least 1 hour.

Punch down mixture, and divide in two. Shape into your desired loaf, then let rise for at least 2 hours or refrigerated overnight.

Pre-heat oven to 450F. Dust the loaf lightly with flour and slash top.

Bake for 25-30min or until the crust is nicely browned.  Let stand for at least 15 minutes.


Grilled Snake

“A short man stood in an arched doorway, grilling chunks of snake over a brazier, turning them with wooden tongs as they crisped. The pungeant smell of his sauces brought tears to the knight’s eyes. The best snake sauce had a drop of venom in it, along with mustard seeds and dragon peppers.” -A Feast for Crows

Grilled Snake

Our Thoughts:

After the shock factor faded, we were able to sit down and appreciate the snake for what it was. While many people claim that snake tastes just like chicken, we beg to differ. A bit. The texture is similar to chicken, but a slightly overcooked one, so the texture is slightly firm. It’s almost reminiscent of a dried sausage, given the leanness of the meat and its density.

The flavor, admitedly, does share some similarities with chicken. But this is only insofar as both chicken and snake are relatively mild tasting, almost designed to showcase whatever they are served with. In this case, the sauce is the real show stopper. Warm, rich, with a bit of a bite to it, the sauce is subtly exotic. However, it is not so strong that it overpowers the flavor of the snake, instead complimenting the slight gaminess of the meat.

In short, this is a cool recipe that’s now in the cookbook. And eating snake is badass. Do it.

Fingerfish Crisped in Breadcrumbs

Traditional Fingerfish

“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

Our Thoughts:

The traditional recipe is one made on the Turkish coast of the Black Sea, where these fantastic little fish are a staple food. The outside is crunchy with the corn meal breading, while, the inside is tender and moist. Just a pinch of salt brings out the taste of the fish, while a bit of lemon is a classic pairing.

The modern recipe is a fish stick in perfect form. Miles beyond anything that came out of your mom’s freezer when growing up, the fried batter is crispy, the fish tender and flaky. Pair with a squeeze of lemon and some tartar sauce and become a kid again. But way better.

Get the recipes in The Cookbook!

Breakfast in King's Landing

“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!

Breakfast with Jon Snow

“Dolorous Edd made the trek to the kitchens and soon was back with a tankard of brown ale and a covered platter. Under the lid Jon discovered three duck’s eggs fried in drippings, a strip of bacon, two sausages, a blood pudding, and half a loaf of bread still warm from the oven.” (Dance with Dragons)

Jon Snow’s Breakfast

Our Thoughts:

Duck Eggs are delightful.

This is a fairly straightforward breakfast, but one that is unmistakably Northern. Each element of the meal, from the black pudding to the dark ale is heavy, packed with the calories necessary to keep warm and alive on The Wall. The duck eggs are gooey and rich, pairing especially well with the bacon and black pudding, such that despite not being brothers of the Night’s Watch, we cleaned our plates completely.

All in all, we vote this an  ideal breakfast if you have planned a day of snowshoeing, winter lumberjacking, or sword fighting in the snow for several hours on end.

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Pigeon Pie

“‘My uncle hasn’t eaten his pigeon pie.’ Holding the chalice one-handed, Joff jammed his other into Tyrion’s pie. ‘It’s ill luck not to eat the pie…” (Storm of Swords)
Pigeon Pie

Thoughts:

This makes for a rich, hearty meat pie. Pigeon meat is dark like duck, although not nearly so fatty. The silky texture of the meat is the real show stopper, wonderfully soft and tender, complimenting the light flaky pastry crust. Although I used the suggested spices from a medieval pigeon pie recipe, I made mine much the same as a chicken pot pie, so it oozes with vegetables and a creamy sauce. Because of the richness of the pigeon, a small slice will satisfy, and it’s best paired with additional sides. All in all, a delicious dish, and a wonderful new addition to any feast table, especially for a wedding! ;)

This recipe went into the cookbook, but shortly after making it, I found another amazing medieval recipe for pigeon pie, with artichoke hearts, and bacon. Check out that recipe here.

Cookbook of Ice and Fire

Yes, it’s official.

We have won the Game of Food!

We are absolutely thrilled to announce that we are the authors of the forthcoming cookbook, A Feast of Ice and Fire.

We plan to keep cooking and updating the blog in the meantime, but we will be doing a great deal of scurrying around behind the scenes, perfecting recipes and staging awesome photos. The book is due out May 29th, 2012, but we’ll be bringing even more recipes to the blog in the meantime, so keep in touch!

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!