Greens Dressed with Apples and Pine Nuts

“Cersei set a tasty table, that could not be denied. They started with a creamy chestnut soup, crusty hot bread, and greens dressed with apples and pine nuts.” -A Clash of Kings

Greens w/Apples & Pine Nuts

Thoughts:

Wonderful.

I had been putting off many of the salad recipes for lack of inspiration, but no more. This is a terrific salad! The apple slices are the star of the dish, but wouldn’t be nearly as amazing without the cheese and dressing. Creamy cheese between bites of crunchy apple, tangy dressing over soft pine nuts and pomegranate seeds bursting with color: the whole dish is a textural and taste powerhouse that’s as delicious as it is healthy. How could it get any better?

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Mustard recipe from Oldtown

Roman Mustard

“‘There’s cold beef in the kitchens. And mustard in a big stone jar, from Oldtown.’ The thought of that mustard made the old woman smile.” -Feast for Crows

Modern Mustard

Our Thoughts:

I have a confession to make.

I don’t actually like mustard.

I’ve tried to cultivate an appreciation for it over the years, but without any great success. Thankfully, the Inn is filled with mustard fiends, all of whom were more than happy to be tastetesters for this particular post.

Because it is hand ground, the Roman mustard is very coarse, with a bit of a crunch lent it by the larger pieces of mustard seed. The ground nuts combined with the vinegar and honey to make a sort of binder for the seeds, tying the whole condiment together. The resulting spread has a notable bite to it, and is deliciously rustic. Even I could learn to love it.

The modern mustard also has a bite, but like any good mustard, the bite is not cumulative. Not as coarse as many imported French mustards, it has just enough graininess to give it a pleasant old world feel. Rich and profoundly mustardy, it i Is particularly delicious with a sharp cheddar, and would pair brilliantly with ham. It tastes like an expensive blend from a rural farmer’s market, one that you would have no regrets about purchasing.

Roman Mustard Recipe

[204] MUSTARD BEANSALITER: FABACIÆ EX SINAPI[The beans previously cooked are seasoned with] CRUSHED MUSTARD SEED, HONEY, NUTS, RUE, CUMIN, AND SERVED WITH VINEGAR. – Apicius

Ingredients:

1 cup black or brown mustard seeds
1/2 cup almonds, chopped fine
1/2 cup pine nuts, chopped fine
2-3 teaspoons salt
a pinch of cumin
honey to taste (I used about 2 Tbs.)
1 cup cold water
1/2 cup red wine vinegar

Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or by hand with a mortar and pestle. You want them mostly whole. Add the chopped nuts and grind into a paste. Move everything to a bowl and add the salt, cumin, honey, and cold water. Mix well and let stand for 10 minutes. Pour in the vinegar and stir well. When the vinegar is incorporated, pour into a glass jar and store in the fridge. Wait at least 24 hours before using. Mustard made this way will last several months in the fridge.

Modern Mustard Recipe

1/2 cup yellow mustard seeds
3 Tablespoons dry mustard
1 cup water
3/4 cup tarragon vinegar (or any other herb vinegar)
1 Tablespoon honey
2 teaspoons salt
2 Tablespoons chopped fresh thyme (or any mixture of fresh herbs that you enjoy)

Put the seeds, dry mustard, and water in a bowl. Let this mixture stand 2 hours or until the seeds become soft. Stir mixture every 15 minutes or so. When the seeds are soft, put the mixture in the food processor and run until the mixture is smooth. This took about 5 minutes. I wanted some texture to remain in my mustard so I left some seed pieces. Add the vinegar, honey, salt and herbs. Place in a lidded jar and allow to stand at room temperature to mellow. This mixture will be very hot. Once the mustard is to your taste (mine took about 1.5 hours) keep it in the fridge. It will keep in the fridge for several months, but could be stored if you choose to use the proper canning technique.

Peppers with Almond-Spinach Filling – The Lies of Locke Lamora

Another dish from Locke Lamora’s Welcoming Meal, these stuffed peppers cook just long enough to still have crunch but also some give. The filling, though, is what really makes the dish. Grainy with a bit of give, it almost resembles a somewhat dry couscous in texture. The flavors of the almond and spinach surprised me with how well they combine, and the pine nuts give it a little nudge towards complexity. The pepper serves mostly as a vessel for this amazing stuffing, but oven roasting softens it a bit, and a bite of pepper along with stuffing will not disappoint.

The stuffing recipe also lends itself well to an alternative pesto. Simply add another cup or so of spinach, and enough olive oil to give the whole mixture a smooth, spreadable consistency. Or, for a quirkier hummus, add a can of chickpeas to the mix, and puree.

Really, the options are as limitless as your imagination.

Peppers with Almond-Spinach Filling Recipe

Prep: 15 minutes Baking: 45 minutes

Makes: 4 stuffed peppers

Ingredients:

1/4 cup pine nuts
1 clove garlic, roughly chopped
3 cups blanched almonds
1/3 cup olive oil
1 tsp salt
3 cups baby spinach
4 smallish red bell peppers

Preheat oven to 350 F.

In a medium saucepan, combine all ingredients except the spinach and peppers. Cook over medium heat for 2-3 minutes. Add spinach, turn off heat, stir for 30 seconds until the leaves are coated with oil and limp.

Carefully transfer the hot mixture into a food processor and puree. Depending on the consistency, you may need to add extra olive oil and/or scrape down the sides to ensure it’s all mixed thoroughly.

Cut the tops off your peppers, and remove the seeds. Divide the stuffing equally between the four peppers, and arrange in a baking dish. Bake in oven at 350 for 45 minutes, at which point the peppers should be starting to wrinkle at the edges.

Allow to cool slightly before serving or eating.

Like this recipe? Check out the other recipes from the Gentlemen Bastards series!

Buns with raisins, dried apple, and pine nuts

Elizabethan buns

“‘Eat,’ Jon told him. ‘There’s no knowing when you’ll have another chance.’ He took two buns himself. The nuts were pine nuts, and besides the raisins there were bits of dried apple.” -A Storm of Swords

Modern Buns

Our Thoughts:

The Elizabethan buns look cute, if a little strange, but they taste very good. The sherry gives them an innate sweetness that is only increased if you have a bite with a raisin in it. I was fairly unimpressed when I first tried them, but found that the more I ate, the fonder I became of these little buns. And if you imagine yourself to be on the Wall, facing down dangerous threats and overwhelming odds, they’re even better.

Check out this entry in The Cookbook for another historical recipe, as well as a delicious modern version!

Get the Recipe!