Authors: Alan Kistler
Tags: #recipes, #cookbook, #Game of Thrones
2 cups baby carrots
Salt and pepper to taste
1
⁄
4
cup minced fresh parsley
A Word of Wisdom
If goat isn’t to your liking, you can quite easily turn this into a beef stew. Just substitute a brisket or bottom round roast for goat meat.
Sister’s Stew
Davos may not find much sweet about the island of Sweetsister, but the stew is uncharacteristically fine. Enjoyed throughout the Three Sisters by everyone from Lord Godric Borrell to the silent serving boy Wex, this stew combines artfully pirated spices and fresh seafood to give a flavor that invigorates the taste buds and warms travelers down to their bones. (
A Dance with Dragons
, Chapter 9 — Davos)
Serves 4
1 dozen small clams, scrubbed
2 cups white wine
2 cups clam juice
2 bay leaves
1 sprig thyme
1
⁄
4
teaspoon crushed saffron threads
1 tablespoon butter
2 shallots, minced
2 garlic cloves
1 leek, chopped
2 cups half-and-half
1 pound crabmeat of at least three varieties (see A Word of Wisdom)
3 tablespoons crab roe
Salt and pepper to taste
2 tablespoons minced fresh parsley
2 tablespoons minced fresh chervil
2 cups barley, cooked
A Word of Wisdom
It takes 18–20 whole blue crabs to equal 1 pound of crabmeat, so it can get expensive. After the whole crabs are steamed and shelled, the meat is separated into three varieties: prized backfin lump crabmeat, white body crabmeat, and less expensive (but flavorful) claw crabmeat.
Lannister Cream Stews
A savory cream stew might charm many guests into relaxing, but not Tyrion Lannister. He can certainly appreciate such a dish, but he’s liable to wonder (albeit briefly) what’s behind such a rich, flavorful, changeable stew. Since any combination of fresh herbs — parsley, green onion, cilantro, basil, oregano, or tarragon — gives this soup new, pleasant flavor, it’s entirely possible there’s more to this meal than first meets the eye. (
A Clash of Kings
, Chapter 17 — Tyrion)
Serves 6
6 cups chicken broth
1 (15-ounce) can fire-roasted diced tomatoes
3 cups corn kernels
1 cup shredded cooked chicken
1 cup half-and-half
1
⁄
3
cup minced fresh herbs
Salt and pepper to taste
A Word of Wisdom
Serve your soups and stews hot. Piping-hot foods will warm you up and encourage you to savor them more slowly.
Three-Finger Hobb’s Infamous Three-Meat Stew
When the Night Watch’s faithful cook can’t serve up variety, he at least offers a nice dose of irony. Hobb’s mutton-mutton-and-mutton combination goes down just as easily as any of his dishes, though, and it has a slightly lighter taste than his Best Mutton. (
A Dance with Dragons
, Chapter 21 — Jon)
Serves 4
2 leeks, white part only
2 mutton shoulder chops
1
⁄
4
pound mutton shank, cubed
1
⁄
4
pound mutton neck, cubed
1
⁄
3
cup pearl barley
1 large carrot, peeled and diced
1 stalk of celery, thinly sliced
2 medium potatoes, peeled and diced
6 cups water
Salt and freshly ground black pepper to taste
Fresh parsley, minced, optional
A Word of Wisdom
Lamb is technically meat of a sheep that is less than a year old, and mutton is meat from an older sheep. Mutton is tougher, fattier, and more intense in flavor, but is more popular in some cultures than others. If you prefer it, substitute lamb for mutton in any recipe in this book.
Riverrun Turnip Greens and Red Fennel Salad
While songs and revelry fill the halls of the Tully family seat, Lady Catelyn and Brienne of Tarth have this ladylike salad with their supper. Brienne sees food as another chore, and this dignified dish probably didn’t help alter that opinion. Even without the sweetgrass, this salad looks better for a soirée of demure noblewomen than a bold, would-be knight whom people only ironically call “beauty.” Nevertheless, this recipe teems with personality — which Cat and Brienne both have in spades. (
A Clash of Kings
, Chapter 55 — Catelyn)
Serves 6
3 tablespoons lemon juice
4 teaspoons orange juice
1
⁄
2
teaspoon kosher salt
1
⁄
8
teaspoon cayenne pepper, ground
1
⁄
8
teaspoon black pepper, finely ground
3 tablespoons sesame oil
2 cups diced fresh apricots
1
⁄
3
cup sliced fennel bulb
1
⁄
4
cup diced dried apricots
1
⁄
2
cup sliced celery
3 cups shredded turnip greens
1 cup alfalfa sprouts
1
⁄
4
teaspoon orange zest
A Word of Wisdom
Fennel salad can be prepared in advance and then left to marinate for an hour or so, giving the flavors time to develop.