We continued exploring Westeros cuisine last night by eating food from The Reach, home to the Tyrells. Most of the recipes came from the Game of Thrones cookbook: A Feast of Ice and Fire and from the authors’ blog Inn at the Crossroads
This was really great tasting! Very flavorful. Butchering this rabbit was in interesting experience.. I’m so happy I never have to skin or behead one.
- 6 tbs olive oil
- 1 rabbit, cut into pieces, keeping the legs whole
- salt and groundblack pepper
- 1 cup dry red wine
- 1 onion, finely chopped
- 1 carrot, chopped
- 2 stalks celery, chopped
- 2 tbs tomato paste
- 4 rosemary sprigs,
- 3 cups chicken stock
- 1/2 lb Nicoise olives
- In a large, deep skillet, heat 2 tbs of the olive oil. Season the rabbit with salt and pepepr. brown the rabbit over medium-high heat, turning int occasionally until it is crusty all over, about 10 minutes. Transfer the rabbit to a large plate
- Add the wine tot the skillet and continue cooking, scraping up any browned bits on the bottom of the pan. Pour the wine into a cup and reserve, then wipe out the skillet.
- Add the remaining 1/4 cup olive oil to the skillet and reduce the heat to medium. Add the onion, carrot, and celery and cook, stirring occasionally, until softened, about 8 minutes.
- Add the tomato paste and rosemary bundles and cook, stirring, until the tomato paste begins to brown, about 5 minutes.
- dd the rabbit and any accumulated juices along with the reserved wine to the skillet and cook, stirring occasionally, until sizzling, about 3 minutes.
- Add 2 cups of the stock, season with salt and pepper, and bring to a boil.
- Cover partially and cook over low heat for 30 minutes. Add the olives and the remaining 1 cup stock and cook until the sauce is slightly reduced and the rabbit is tender, about 20 minutes longer.
- Discard the rosemary bundles. Serve the rabbit in shallow bowls.
Sister’s Stew (fish stew served in bread bowls)
- 2 TBSP sugar
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1/2 cup warm (not hot) water
- 1/2 cup low-fat milk
- 1/4 cup vegetable oil
- 3/4 teaspoon salt
- 2 large eggs, lightly beaten
- 4 cups bread flour, divided
- 1 egg white
- 2 tsp water
- Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes.
- Stir in milk, oil, 3/4 teaspoon salt, and eggs.
- Lightly spoon flour into dry measuring cups; level with a knife. Add 3 1/2 cups flour to yeast mixture, and stir to form a soft dough.
- Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place for 1 hour or until doubled in size.
- Punch dough down.
- Divide dough into 4 or 5 equal pieces.
- Take each piece and pull down the sides toward the bottom to create a smooth top. Place the dough, seam side down, on a clean work surface. Place the palm of your hand over top and roll in a circular motion, keeping the seam side down to seal.
- Transfer the rolls to a parchment lined baking sheet and let rise for another 45 minutes, until doubled in size.
- Preheat oven to 425ºF.
- Whisk together the egg white and water and brush the mixture over top of the rolls.
- Bake for 20-25 minutes until golden brown and cooked through.
- Cool on a wire rack before cutting tops off.
- 1 1/2 lbs cod, cut into chunks
- 2 cups cold water
- 2 tbs unsalted butter
- 2 big leeks (white and light green parts only), well washed and chopped
- 2 large carrots, chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/4 tsp fresh thyme leaves
- salt and ground black pepper to taste
- 1/2 cup pearl barley, soaked for at least 1 hour in warm water
- 1 medium turnip, diced
- 1 cup heavy cream
- 1 12 oz can evaporated milk
- 1/2 cup crab meat
- 1/2 cup clam meat
- Place 1/2 lb of the cod in a pot with the water. Bring to a boil and cook for 10 minutes. Then remove the fish and set aside for later. Keep the water as your fish stock
- In a large saucepan, melt the butter and saute the leeks, carrots, and garlic over medium-low heat. Cook, stirring occasionally, until the vegetables are tender but not brown, about 5 minutes.
- Add the wine and increase the heat, bringing it to a boil. Add the fish stock, thyme, salt, pepper, barley, and turnips. Cook for about 20 minutes, or until the turnips are tender.
- Add the cream and evaporated milk into the broth and turnip mixtures.
- Add the remaining chunks of fish (both raw and cooked), the crab, and the clams. Cover and cook on medium low for 5-8 minutes, or until the fish is opaque. Serve hot
These were very interesting. The fillings were very sweet and tasty. I used a different crust that in the book with a very simple recipe. The recipes for the tarts themselves are posted on the inn and crossroads blog linked above.
- 8 tbs butter
- 2 tbs sugar
- 1 1/2 cup flour
- 1/2 tsp salt
- Pulse everything in food processor until blended
Poached Pears in Sweet Wine Syrup
These were SO good. I loved how it turned the pears red
Trout Wrapped in Bacon
The bacon flavored the fish very nicely! I’m not a huge fish fan at times but I really liked this.
Snitched Tart (currant, black fig, date, pecan, honey tarts)
My guests really loved these. They were very sweet!
Roasted beet, onion, and green beans
This was a good simple greens side dish. The components are flavored with salt, pepper, and thyme and drizzled with balsamic vinegar
Pastry creme swans
In the book these are made with meringue, which I would have preferred to do, but it was too humid in my apt. to make meringue.