The Unofficial Game of Thrones Cookbook: From Direwolf Ale to Auroch Stew - More Than 150 Recipes from Westeros and Beyond (Unofficial Cookbook) (17 page)

Night’s Watch Onion Soup

Though its flavor is common, this soup is filling and flavorful enough to pass for wedding fare at the Wall. Jon Snow mourns the dwindling supply of butter, but he might be surprised to know that this soup could be a victim to winter’s toll on their stores as well. With little green food left to feed milk cows, butter would be an early casualty of the long winter. Some substitutions might be made with salt and lard or oil, but it would be hard to replicate this soup’s simple creaminess. (
A Dance with Dragons
, Chapter 49 — Jon)

Serves 8

6 yellow onions, thinly sliced

6 tablespoons butter

4 cups
Redwyne Brown Stock
, made with goat

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teaspoon salt

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teaspoon black peppercorns

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pound fresh Parmesan cheese, grated

1 medium carrot, shredded

1. Slowly sauté onions in butter in pan over low heat until browned.
   
2. Add onions, broth, salt, and peppercorns to a slow cooker.
   
3. Cover and heat on a low setting for 3 to 4 hours.
   
4. Before serving, stir
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   cup grated cheese into the soup. Set out the remainder of the cheese and shredded carrot to garnish individual servings.
   

Common Pease Porridge

At times, Tyrion rather enjoys just how much people underestimate him due to his stature and appearance. He can seem as unassuming as a dish of Common Pease Porridge, when he’s actually moving his pawns through the game of life, cornering enemies and their agents with a smile. Like Tyrion, this pease porridge shouldn’t be taken lightly: this classic variation of pea soup can come quite close to beating back the push of cold, Northern winds … at least for a while. (
A Clash of Kings
, Chapter 17 — Theon)

Serves 6

6 strips bacon, diced

2 stalks celery, finely diced

3 large carrots, peeled

1 large sweet onion, peeled and diced

2 cups dried split peas, soaked overnight, drained and rinsed

2 cups chicken broth

3 cups water

2 large potatoes, peeled and diced

1 smoked ham hock

4 ounces smoked sausage or ham, diced

Salt and freshly ground black pepper to taste

1. Add the bacon and celery to the slow cooker; cover and cook on high while you prepare the carrots. Grate half of one of the carrots and dice the remaining carrots. Add the grated carrot and diced onion to the slow cooker; stir to mix them in with the bacon and celery. Cover and cook on high for 30 minutes or until the onions are transparent.
   
2. Add the diced carrots, split peas, broth, water, potatoes, ham hock, and smoked sausage or ham to the slow cooker. Cover and cook on low for 8 hours or until the peas are soft.
   
3. Use a slotted spoon to remove the ham hock; remove the meat from the bone and set aside. Mash peas until smooth then return ham to porridge. Alternately, add ham directly into porridge and purée until smooth with an immersion blender. Taste for seasoning and add salt and pepper if needed.
   

Lord Caswell’s Venison and Barley Stew

In Westeros, political intrigue deepens at the drop of a pin and violent conflict flies as fast as any salacious gossip. But inside the dining hall of Lord Caswell of Bitterbridge, there is a semblance of peace and security — even if it is a carefully cultivated one. This venison stew would distract any traveling guests from the reality of battle, reminding them of times of plenty spent with their family and friends. Ward off animosity with hearty portions and comfortable conversation. (
A Clash of Kings
, Chapter 22 — Catelyn)

Serves 6–8

3 pounds venison stew meat

4 tablespoons olive oil

5 cups beef bouillon

1 cup beer

2 envelopes peppercorn gravy mix

2 teaspoons oregano

1 bay leaf

2 cloves garlic, minced

2 cups pearl onions

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cup pearl barley

4 potatoes

6 carrots

1. Brown venison in oil in a large Dutch oven. Combine beef bouillon, beer, gravy mix, oregano, bay leaf, garlic, onions, and barley.
   
2. Bring to a boil, cover, and reduce heat to a simmer for 1 hour.
   
3. Peel and cut potatoes and carrots. Add to stew and simmer for about 30 minutes or until vegetables are fork tender.
   
4. Remove bay leaf. Serve in bowls.
   

Inn of the Kneeling Man’s Rabbit Stew

Rain, gray skies, long journeys, and strange companions matter little when Sharna the innkeep is willing to stew rabbits in ale and onions for her diners. Such filling roadside fare would seduce many a traveler as hungry as Hot Pie into a sense of false security. But Squab isn’t so easily distracted; she feasts away but stays wary. (
A Storm of Swords
, Chapter 13 — Arya)

Serves 4–6

3 slices bacon

1 (2- to 3-pound) rabbit, cut into pieces

1 cup seasoned flour

3–4 tablespoons vegetable oil or bacon grease

1 onion, sliced

1 clove garlic, minced

4 sprigs Italian parsley, chopped

1 (8-ounce) can chopped tomatoes, preferably Italian Roma

1 teaspoon dried basil

1 teaspoon dried oregano

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cup ale

Kosher salt and freshly ground pepper to taste

1. Fry bacon in a large skillet until crisp and set aside. Dredge pieces of rabbit meat in seasoned flour. Sauté in 3 to 4 tablespoons oil or bacon grease over medium-high heat until well browned. Place all meat in a slow cooker.
   
2. Sauté onion and garlic in same skillet for about 4 to 5 minutes over medium heat. Spoon into slow cooker. Add the parsley, tomatoes and juice, herbs, and ale and season to taste. Cook over low heat for 6 to 8 hours. Serve hot.
   

King Stannis’s Fish Stew

In the Great Hall set in the mouth of a stone dragon, new alliances are forged and symbols of the old order are destroyed. What better dish for King Stannis Baratheon’s table than a red fish stew? With just a hint of fire, this meal honors R’hllor, his Red Priestess Melisandre of Asshai, and the bloody path Stannis wants to cut to the Iron Throne. (
A Clash of Kings
, Prologue)

Serves 4

2 tablespoons olive oil

1 tablespoon butter

1 onion, finely diced

1 small bell pepper, cored and diced

2 garlic cloves, minced

1 jalapeño pepper, minced

1 (28-ounce) can tomatoes

1 (8-ounce) can tomato sauce

1 cup red wine

1 tablespoon red wine vinegar

3 cups shellfish or fish broth

2 bay leaves

1 teaspoon fresh oregano leaves

1 sprig fresh rosemary

Salt to taste

12 large shrimp, peeled

12 small clams, scrubbed

12 mussels, scrubbed

8 cracked stone crab claws or 4 cleaned blue crab halves