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The Game of Food

My fans never cease to amaze me. Some of you are crazy. Some of you are wonderful. Most of you are crazily wonderful.

Like the two women in Boston who have started up a food blog they are calling the Inn at the Crossroads. Their mission appears to be to cook up both medieval and modern versions of all the dishes mentioned in A SONG OF ICE AND FIRE.

They're already off to a great start. You can read about their adventures and get all their recipes at the Inn: http://innatthecrossroads.wordpress.com/

I have cautioned them to skip the seagull when they get to it. The rat-on-a-stick is probably worth a pass as well, and I'd be wary about the bowls o' brown served in Flea Bottom. You never know what sorts of things go in them.

Anyway, do visit their blog and give them some encouragement. They have a lot of cooking to do. Why, Joffrey's wedding feast alone featured seventy-seven courses.

Oh, and I love their motto: In the Game of Food, you win, or you wash the dishes...


Apr. 22nd, 2011 10:03 pm (UTC)
Generic Westeros stew for the smallfolk
Generic Westeros Stew for the Smallfolk

1-2 pounds stew meat, cut into bite-size pieces (chuck for beef, shoulder or "butt" for pork)
2 large carrots, chopped
2 stalks celery, chopped
1 large or 2 medium yellow onions, sliced in rings
2 Yukon gold potatoes, chopped in bite size pieces
2 Tbs olive oil
1 cup all-purpose flour
3 cups beef or chicken stock (beef for beef and chicken for pork)
3 cloves garlic, minced
1 Tbs dried cayenne pepper
1 Tbs dried oregano
1 Tbs dried thyme
1/2 tsp Kosher salt
1 tsp freshly ground black pepper
1/4 cup dry white wine
1/2 tsp fresh thyme, leaves only

Optional ingredients:
1 small turnip, chopped in bite size pieces
Handful of small button mushrooms, destemmed

Mix dried seasonings well in flour until fully incorporated. Dredge meat pieces on flour until well coated.

Heat cast iron pot (cast iron is the best for this but a stainless steal pot will work fine) on medium low heat. Add olive oil. Saute onions until translucent. Sautee garlic for no more than a minute, stirring constantly. DO NOT BROWN -- garlic will turn bitter and ruin the stew.

Add meat to pot and saute until brown. Pour in wine and scrape up bits from the bottom. Pour in beef or chicken stock. Add remaining ingredients.

Lower heat to a simmer and season with 1/2 tsp fresh thyme and salt, pepper, and more cayenne to taste. Cook until potatoes are fork tender. The longer you cook, the thicker your stew will be. If you want a quick, thick stew, mash a few of the potatoes against the sides of the pot to thicken stew.

This is best with homemade beef stock, but store bought is fine. I save every beef bone and freeze until I have enough to make stock, about a pound or too. Simply put bones in a stockpot, cut a whole bulb of garlic in half across the middle, break up some carrots, celery stalks, quarter a large onion, maybe quarter up a tomato if you want, drop in some whole peppercorns, fresh thyme branches, then fill the pot almost to the top with water. (I also like to add a few pieces of sliced ginger for a "secret" ingredient.) Bring to a boil and simmer all day, skimming the foam and scum off the top as needed.
Apr. 24th, 2011 01:37 am (UTC)
Re: Generic Westeros stew for the smallfolk
This sounds fabulous.
Thanks for sharing it!


George R.R. Martin
George R. R. Martin

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