Venison Pies

Medieval Venison Pies

“Such food Bran had never seen… venison pies chunky with carrots, bacon and mushrooms…” –A Clash of Kings

Modern Venison Pies

Thoughts:

In a slight break from our usual style, I’ve actually stayed true to the medieval recipe, not adding the extra ingredients detailed in the book; the medieval recipe is just so quirky and specific that I wanted to try it as it was meant to be eaten. In the modern version, however, I’ve added in the carrots, bacon, and mushrooms to match the description.

The medieval version is quite strange. However, take a delicious meat, and smother it with butter, and there’s only so much that time can alter. The spices are quite a bit sweeter than those in the modern version, and go well with the butter. The rye crust, we decided, is like many medieval crusts, and is meant more as a container than it is meant to be eaten. I’d be curious (and may try it at some point) just how long it would keep, as it is essentially potted venison in a pastry container.

In contrast, the modern version is savory, bursting at the seams with venison, veg, and bacon. With such a variety of ingredients, each bite is different from the last in composition. The crust is wonderfully delicate and flaky, making it as enjoyable to eat as the filling. To be fair, though, this isn’t the best way to showcase venison, as it is just an element of the pie instead of the star of the dish. Also, rather than make a whole venison pie, we opted for this recipe to make several smaller hand pies. They might not fit in as well at a feast in Winterfell, but they’re ideal for snacks and lunches.

The Winner? I’d give it to the modern pasties, but the old version is fun to try.

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Pease Pie laced with Bacon

Medieval Pease Pie laced with Bacon

“We must take you out of that vile dungeon, then. Scrub you pink again, get you some clean clothes, some food to eat. Some nice soft porridge, would you like that? Perhaps a pease pie laced with bacon. I have a little task for you, and you’ll need your strength back if you are to serve me.” -A Dance with Dragons

Modern Pease Pie

Our Thoughts:

If you love peas, then this is the dish for you. But I mean really, really love them, because that is a lot of peas… The bacon helps to alleviate the near overdose of peas, but still.

The medieval pease pie was a delight to discover in our cookbooks. Sadly, the reality didn’t quite live up to our hopes. The flavor of the juices was overwhelmed by the sheer number of peas. Additional bacon might have helped this, as well as the occasional pearl onion. The pie also had some serious structural issues, as the crust got soggy, and the peas rolled everywhere when a slice was dished out.

The modern pease pie solved all of these problems. Because the peas are mashed, they hold their shape when the pie is cut. We used a little extra to make the tart in the photo above, but a closed top pie will ensure the peas don’t burn. The flavors are much better rounded and full, the shallots and mustard coming to prominence. We also used purple pearl onions for a splash of color.

Conclusion? The modern pie is definitely the winner in this mash up.

Medieval Pease Pie Recipe

To make a close Tart of greene Pease. Take halfe a peck of greene Pease, sheale them and seeth them, and cast them into a cullender, and let the water go from them then put them into the Tart whole, & season them with Pepper, saffron and salte, and a dishe of sweet butter, close and bake him almost one houre, then drawe him, and put to him a little Vergice, and shake them and set them into the Ouen againe, and so serue it. -The Good Housewife’s Jewell, 1596

Our changes: to better match the description in the novel, we added bits of crunchy bacon to the pie. We also substituted the verjus for more readily available grape juice. We also downsized from half a peck (~5 lbs!) to an amount of peas that would actually fit into a modern pie pan.

Ingredients:

6 cups shelled fresh green peas, or most of one 32 oz. bag frozen, thawed
pastry crust, top and bottom (get a recipe)
3 Tbs. butter
pinch saffron
pinch each salt and pepper
4 strips bacon, cooked crispy and crumbled
1 Tbs. grape juice
1 Tbs. lemon juice
1 Tbs. cider vinegar
1 egg for glaze

Preheat oven to 425.

Divide your pastry dough in half. Roll out one half and lay in a pie pan. Set the other half aside.

Put your peas into a saucepan with water, and bring to a boil for about 5 minutes. Drain in a collander, then pour into your prepared pie crust. Using the palm of your hand, press firmly down on the peas to pack them down.

Melt 3 Tbs. butter, and add the saffron to it. Allow to cool slightly, then pour over the peas. Sprinkle with salt and pepper, and spread the crumbled bacon on top of everything.

Preheat oven to 425 degrees.

Fill the prepared shells with the cooled peas and top with some small pieces of butter. Lay remaining dough circles over tops of tarts. Pinch crusts together, using a little brushed-on water as glue. Trim off any excess dough, and crimp. Make a few slits in the top crusts with a sharp knife so that steam can escape. Brush top crusts with beaten egg.

Bake until brown, about 30 minutes. Let settle on a wire rack for about 5 minutes before slicing and serving. Be careful as the peas will roll and spill from the sliced pie.

Modern Pease Porridge Recipe

Ingredients:

Pastry dough for a large 9″ pie dish, or similarly sized springform pan
2 lb. peas
2 Tbs. butter, divided
1 cup rough cut bacon
3-5 shallots, sliced thin
1 tsp. mustard
2 Tbs. Parmesan cheese, shredded
salt and pepper to taste
1 egg, beaten

Boil the peas until they are soft enough to be thoroughly mashed, about 15 minutes. Drain and mash them with 1 Tbs. butter.

In a separate pan, fry up the bacon until just shy of crispy, then scoop it out with a slotted spoon and add it to the mashed peas. In the remaining bacon grease, cook the shallots until they are soft. Add them to the peas and bacon, followed by the mustard, cheese, and salt and pepper. Mix thoroughly.

Roll out your pastry dough and line the pan with it. Spread the remaining butter over the bottom of the pastry, then dump the filling in. Smooth it out, and cover with remaining pastry. Brush with beaten egg and bake at 350 F for 20 minutes.

Haggis, round one

“Fair fa’ your honest, sonsie face, Great chieftain o’ the Puddin-race!” -Ode Tae a Haggis, Robert Burns, 1786

Modern Haggis

Our Thoughts:

In honor of Burns Night (January 25), we’re making Haggis. A traditional Scottish staple,

Just as a disclaimer, we are absolutely planning to prepare our own haggis. However, as it’s tricky to track down all the ingredients, especially in the states, we’re postponing that recipe for just a bit while we search for the elusive wild haggis.

Now, before any haggis lovers go on the defensive, let us just state that of course real haggis is better than canned.

However, we’re crazy about haggis, in just about whatever form it comes. The canned version is one of our camping trip staples, because it is so easy to prepare. A bit of haggis, spread over toast with some melted cheddar on top? Incredible. Mushrooms stuffed with haggis? The ideal appetizer. Biscuits and haggis gravy? A better breakfast has never been enjoyed.

And if you find the list of ingredients off-putting, just think about the last hot dog you enjoyed; it’s no worse than that!

Modern Haggis

We like the canned version for it’s ease of transportation and storage. The frozen pack is nice if you will be serving haggis to your guests (and don’t want to make it yourself!), but for general purposes, especially in the US where fresh haggis is nigh unto impossible to obtain, canned is the way to go.

To Serve Haggis: We spread the haggis out on a baking sheet or roasting pan, making sure it is evenly distributed. Roast in an oven at about 350 degrees for around 20 minutes. At this point, all the haggis should be hot, but some will have gotten a little crispy. These are the very best parts! Serve with turnips and potatoes (neeps and tatties).

Haggis Toast: Heat the haggis in a large skillet, making sure to keep it moving so it all heats equally. Spread a thin layer on a piece of toast, add a layer of sharp cheddar cheese, and broil until the cheese is melted. NOM.

Biscuits and Haggis Gravy: in a large skillet, melt just over 1 Tbs. of bacon fat or butter. To this, add 1 Tbs. of flour to make a roux. Blend the butter and flour and let cook until it’s a golden brown. Add in 1 cup of milk, stirring all the while to keep lumps from forming. When you have a nice smooth gravy, add the haggis and stir until the whole mixture is hot. Serve over biscuits!

Rich Beet Soup

Modern Beet Soup

“Sweet beets were grown in profusion hereabouts, and were served with almost every meal. The Volantenes made a cold soup of them, as thick and rich as purple honey.” -A Dance with Dragons

Thoughts:

The Roman recipe is the stranger of the two, and more rustic. The vegetables, especially the leeks, don’t quite puree completely down, giving the soup a hearty texture with an earthy taste.

The modern version is more familiar to many, as it’s basically a borscht. It’s simple, wholesome, hearty, with a lovely smooth texture. This soup showcases all the best aspects of root vegetables. yum.

The winner? The beauty alone of these soups make them worth a try. However, the wonderful earthiness of the Roman recipe can’t quite beat out the overall winning qualities of the modern dish. Some things just improve over time!

Recipes available in the Cookbook.

Summer Greens w/grapes and pecans

“This evening they had supped on oxtail soup, summer greens tossed with pecans, grapes, red fennel, and crumbled cheese, hot crab pie, spiced squash, and quails drowned in butter. Lord Janos allowed that he had never eaten half so well.” -A Clash of Kings

Summer Greens Salad w/grapes, pecans, and cheese

Our Thoughts:

There are so many flavors and textures in this salad that it takes one’s brain a while to sort through. The sweetness of grapes and apricot counters the tang of the arugula, while the bite of the fennel gives a flavor that lingers on the tongue. The texture combination of nuts, crunchy fennel, gooey jam, and the pop of grapes will give your palate a great deal to experience.

Recipe available in the Cookbook.

Salladhor Saan’s Hot Wine

“Fetch him some hot wine with cloves, I am misliking the sound of that cough. Squeeze some lime in it as well. And bring white cheese and a bowl of those cracked green olives we counted earlier! Davos, I will join you soon, once I have bespoken our good captain. You will be forgiving me, I know. Do not eat all the olives, or I will be cross with you!” -A Storm of Swords

Salladhor Saan’s Hot Wine

Thoughts:

While spiced red wine is perfectly suited to winter in the frozen North, this recipe uses more summery, exotic ingredients that one might find in the holds of a pirate captain’s ship: vanilla, lime, and expensive spices.

This is a unique twist on a usual mulled wine recipe, resulting in something vaguely like a hot sangria. Each of the flavors takes its turn on the palate, from the initial burst of citrus to the semi-sting of cloves and pepper, while the bay leaves impart just a slight hint of earthiness. The vanilla and honey combine to sweeten out the tartness of the lime, rounding out the full taste experience of this drink.

A must try for those who like hot wine!

Salladhor Saan’s Hot Wine Recipe

Cook’s Note: I chose to use a white wine, even though the wine in the book is a red.

Ingredients:

1 lime, keep the peel and half the juice
700 ml white fruity wine (that is 1 normal bottle)
1-2 vanilla pods (or 2 tsp vanilla extract)
3 bay leaves
~10 whole cloves
pinch of ground cloves
pinch of white pepper
3 -4 tablespoons honey
6 tablespoons white port (optional, but fortifying)

Peel the lime, cut into small pieces, and juice half of it. Pour the wine in a pan, add the lime peel, lime juice, vanilla pods, cloves, pepper, and bay leaves. Bring to just under a simmer. Lower the heat, cover the pan and leave to warm through for at least 15 minutes. Try to just keep it hot and not let it boil. Add 3 tablespoons of honey and the port, if using, then taste to see or you want to add more honey. Remove the vanilla pods, cloves, lime peel and the bay leaves. Serve in a heatproof glass.

Thick Stew of Mussels, Crabs, and 3 kinds of Fish

“The food was plain, but very good; there were loaves of crusty bread still warm from the ovens, crocks of fresh-churned butter, honey from the septry’s hives, and a thick stew of crabs, mussels, and at least three different kinds of fish. Septon Meribald and Ser Hyle drank the mead the brothers made, and pronounced it excellent, whilst she and Podrick contented themselves with more sweet cider.” -A Feast for Crows

Modern Fish Chowder

Thoughts

For this dish I opted for a hearty New England style fish chowder. I threw together a couple of different recipes, tweaked them to suit, and this is the incredibly tasty result!

One bite of this modern stew will make you forget the effort that went into creating it. This is the earthly realization of platonic fish chowder. We asked the guests at our dinner table to give their thoughts, but only received grunts of approval and moaned delight. Imagine yourself eating this meal in a tranquil sept on an island, savoring the hearty broth in peace while chaos rages around you. Imagine that, because eating this stew can transport you out of your everyday life.

Part of the challenge of food blogging is making the photos show just how delicious the dish is, and that’s often done with atmosphere. The building in the photo is a perfect stand-in for the Sept from the books. In reality, it’s a gutted and abandoned church near where my parents used to live, in West Boyleston, MA. I drove by the place once, and immediately knew I would have to use it for a photo. I must have been quite a sight as I made my way down the embankment, folding table, dishware, food, and camera all teetering precariously. But the photo made it all worth it, and I got a great picnic lunch, to boot!

Modern Fish Stew Recipe

Ingredients

1.5 oz salt pork or thick cut bacon, diced
1 lb potatoes (about 2 medium), chopped into 1/2″ cubes
1 yellow onion, finely diced
1.5 lb fish (we used salmon, haddock, and cod), about 2 fish or 4 fillets, cut into 1″ chunks
2 c water
1 cup heavy cream
12 oz can evaporated milk
2 tsp salt
1 tsp pepper
~1/2-1 cup crab meat (imitation is fine, and cheaper!)
around a dozen mussels (ours were precooked)

Place 1/2 lb fish (about 1 fillet) in a pot with 2 c cold water. Bring to boil and boil 10 minutes.

While that is cooking, fry up the salt pork over medium heat. Once the bits are beginning to turn crispy and brown, add the diced potato. Cook 5 minutes over medium-high, stirring frequently. By now the fish broth should be done, so add it and the fish to the potato, then spread the remaining cubed fish atop this mess. Let this burble for about 10 minutes on medium-high.

At this point, if your pan won’t hold an additional 3 cups of liquid, transfer everything to a larger pot. Add heavy cream, evaporated milk, salt & pepper, crab meat, and whole mussels still in the shell. Bring to just under a boil, then reduce to medium-low, cover, and simmer about an hour.

To serve, ladle into bowls and garnish with additional pepper. To really round out the meal, serve it with the other original components from the book: crusty fresh bread with butter and honey, mead, and cider.

Plum Wine

The Queen took a flagon of sweet plum wine from a passing servant girl and filled Sansa’s cup. “Drink,” she commanded coldly. “Perhaps it will give you courage to deal with truth for a change.” (II: 621)

Sweet Plum Wine

Our thoughts:

Your first sip of this wine will make you feel like you’ve been punched in the face by a plum, in a good way. The first sensation is of biting through the skin of a plum, a little coarse, then a burst of flavor. There then follows a quick whirl of tart-sweet-tart, followed by a lingering taste of pure dark plum. It feels as though it should be a heavy wine, but is surprisingly light, and would be perfect for summer picnics.

For our plum wine, we selected a local variety from Nashoba Vineyards. Highly recommended!

Fiddlehead Ferns

Dance to the beat of the rain, little Fern,
And spread out your palms again,
And say, Tho’ the sun
Hath my vesture spun,
He had labored, alas, in vain,
But for the shade
That the Cloud hath made,
And the gift of the Dew and the Rain.
Then laugh and upturn
All your fronds, little Fern,
And rejoice in the beat of the rain!

-John Banister Tabb, “Fern Song”, 1894

Our Thoughts:

Fiddleheads are a sure sign of spring here in the North East, and the fact that they are edible make them doubly exciting! They are an excellent foraging food, as they can be eaten raw or cooked. If you plan on harvesting these baby ferns on your lonesome, be sure that you are trimming from the correct variety, usually Ostrich Fern, and that you harvest no more than three fronds per plant. The ferns only shoot up 5 to 7 new fronds a year, and you sure want to have some for next spring as well!

As for the taste, everything is better when browned in butter, and the same goes for fiddleheads. They are reminiscent of asparagus in taste, slightly bitter. The butter gets trapped in its unfurled leaves, tempting you to play with your food and uncurl the fronds to reach the best parts.

Why it should be in the Next Book:

There are several cases where characters in the books have to forage desperately for something to eat. They resort to eating all sorts of dreadful things, but if they had some fiddleheads, they would be all set. Well, maybe not quite. But less likely to die of scurvy! Make them at Home!

Leek Soup

“The wedding feast began with a thin leek soup, followed by a salad of green beans, onions, and beets…” -Storm of Swords

Medieval Leek Soup

Thoughts:

This was a simple, tasty recipe pairing.

The medieval leek soup took all of 5 minutes to prepare, and the result was an interesting, tasty broth with a bit of kick. The pepper and ginger lengthen the feeling of heat in your mouth, transitioning from the temperature of the hot soup to the warm sensation of the spices.

If you were a monk traveling the open road and cooking over campfires, the modern recipe would be your dinner of choice. The citrus flavor makes the soup wonderfully fresh-tasting, perfect for a spring evening with a chunk of sourdough bread. Leeks are a gem of a veg, underused in cooking these days.

Try both recipes and let us know your favorite- viva la leek!

Medieval Leek Soup

Take funges and pare hem clene and dyce hem; take leke and shrede hym small and do hym to seeþ in gode broth. Colour it with safroun, and do þerinne powdour fort. -Forme of Curye, ~1390

Ingredients:

1½ handfuls of mushrooms
6 threads saffron (or a pinch of ground saffron)
1 leek
¼ tsp. ground ginger
1/4 tsp. ground pepper
2 c beef broth (or chicken broth)
¼ tsp salt

Wash the vegetables; slice the leek finely and dice the mushrooms. Add saffron to the broth and bring it to a boil. Add the leek, mushrooms, and powder fort to the broth, simmer 3-4 minutes, remove from the heat, and serve.We prefer to use beef broth, but it is also good with chicken.

Modern Leek Soup

Ingredients:

3 medium leeks
1 medium carrot
1 stalk celery
4 hand fulls spring greens
1 lemon
2 Tablespoons butter
1 litre vegetable stock
2 bay leaves

Trim the green end of the leeks to about 3 inches above the white, and cut root end. At root end, slice a cross to about halfway up the stalks, and rinse. Slice the leeks into thin rings. Melt the butter in a large saucepan and add the leeks. Cover and simmer over a low heat until the leeks are softened, but not colored.

Chop the celery and carrot and add to the pan. Pour in vegetable stock, add bay leaves, salt, and pepper, and leave to simmer for 20 minutes or until veg is soft but sill vibrantly colored.

Rinse the spring greens and shred into thin ribbons.

Grate the lemon zest and drop into thepot with the shredded greens. Simmer for 2-3 minutes until the greens are just tender, juice the lemon into the soup and serve.