Read A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook (A Song of Ice and Fire) Online

Authors: Chelsea Monroe-Cassel,Sariann Lehrer

A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook (A Song of Ice and Fire) (29 page)

BOOK: A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook (A Song of Ice and Fire)
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Preheat the oven to 350°F.
Roll out the pastry dough, fit it into the bottom of a pie or quiche pan, and set it aside.
Parboil the onions and herbs for 5 minutes, then drain them well. Press the herbs dry and chop them finely. Toss the currants with flour; this will keep them from sinking to the bottom of the pie.
Combine the onions, herbs, currants, cheese, eggs, butter, saffron, salt, and poudre douce in a bowl. Mix them thoroughly and pour the filling into the prepared pastry shell.
Bake for 30 to 45 minutes, or until the pastry dough is browned. Remove from oven, and serve while still warm.

Modern Cheese-and-Onion Pie
Serves 6 to 8
Prep: 15 minutes
Baking: 35 to 45 minutes
If you are looking for a hearty winter meal to warm your insides and stick to your ribs, this is the recipe. Based on a British recipe, this pie is both creamy and heavy. It has an
au gratin
feel, but serves as either a side dish or a meal unto itself.
2 medium potatoes, peeled and cut into small cubes
2 onions, finely chopped
1 tablespoon flour
¼ cup whole milk
¼ cup heavy cream
1½ cups grated aged cheddar cheese
½ teaspoon English mustard
½ teaspoon cayenne pepper
Salt and pepper to taste
1 batch
Medieval Pastry Dough
, unbaked, rolled into 2 rounds
1 egg white for glaze (optional)
Preheat the oven to 350°F.
Boil the potatoes in salted water for 10 to 15 minutes, then drain and set them aside.
Boil the chopped onions in salted water for 2 to 3 minutes, then drain and return them to the saucepan. Coat the onions with the flour, then add the milk and cream to the saucepan. Cook over medium heat, stirring continuously, for 3 or 4 minutes, until the liquid is smooth and slightly thickened. Add the potatoes, cheese, mustard, and cayenne; stir well. Season with salt and pepper.
Grease a pie tin and line the base and sides with a round of dough. Prick the base of the pastry several times with a fork. Pour the pie filling into the pastry shell. Brush the rim of the pastry shell with beaten egg or water and place the second pastry round onto the pie. Trim the excess pastry and crimp the edges with a fork to seal. Make four small holes in the center of the pastry lid and brush with the remaining egg white, if using.
Bake for 35 to 45 minutes, or until golden brown. Remove from oven and allow to cool to just above room temperature before serving.

Pigeon Pie

“My uncle hasn’t eaten his pigeon pie.” Holding the chalice one-handed, Joff jammed his other into Tyrion’s pie. “It’s ill luck not to eat the pie.…”

—A STORM OF SWORDS

Season your pigeons with peper saffron cloves and mace with vergis and salt then put them into your paest and so close them vp and bake them these will bake in halfe an houre then take them forth and if ye thynke them drye take a litle vergis and butter and put to them and so serue them
.

—A
P
ROPRE
N
EW
B
OOKE
O
F
C
OKERY, 1545

Serves 6 to 8
Prep: 1½ hours
Baking: 30 minutes
Pairs well with
Buttered Carrots
,
Sweet Pumpkin Soup
, red wine
Pigeon meat is dark, like duck, although not nearly as fatty. The silky texture of the meat is the real showstopper—wonderfully soft and tender, complementing the light, flaky pastry crust. Although we used the suggested spices from a medieval pigeon pie recipe, we made ours with vegetables too, much like a chicken pot pie, so it oozes with vegetables and a creamy sauce. Because of the richness of the pigeon, a small slice will satisfy, and it’s best paired with an assortment of sides.
5 pigeons, cleaned and dressed
A few fresh cloves
2 tablespoons unsalted butter
2 leeks (white and light green parts only), well washed and thinly sliced
1 medium turnip, diced (about 1½ to taste cups total)
½ cup sliced mushrooms
1 cup chicken stock
4 tablespoons heavy cream
1 teaspoon mace
Salt and ground black pepper
1 batch
Medieval Pastry Dough
, unbaked, rolled
Beaten egg for glaze (optional) into 2 rounds
Put the pigeons in a large pot and just cover them with water. Throw in the cloves, simmer for around 45 minutes, and drain, reserving the broth. Pluck the meat from the breasts. Cut it into long strips and set it aside. (There is so little meat on the rest of the pigeon that the carcasses can be discarded after this.)
Preheat the oven to 375°F.
In a skillet, melt the butter and sauté the leeks until they are soft, but not brown. Add the turnip and mushrooms and stir until the pieces are all coated in butter. Add a splash of the reserved pigeon broth, then cover and simmer until the turnips are soft.
Make the roux, then pour in the chicken stock. Cook for 2 to 3 minutes, until the mixture has thickened and is smooth. Whisk in the cream, mace, and salt and pepper. Pour your cooked vegetables and pigeon meat into this creamy sauce and stir well.
Grease a pie tin and line the base and sides with a round of pastry dough. Prick the base of the pastry several times with a fork. Pour the filling into the pastry shell. Brush the rim of it with beaten egg or water, and place the second pastry round onto the pie. Trim the excess pastry and crimp the edges with a fork to seal. Make four small holes in the center of the pastry lid and brush with the remaining egg, if using. Bake for around 30 minutes, or until the crust is golden.

White Beans and Bacon

Then came lamprey pie, honeyed ham, buttered carrots, white beans and bacon, and roast swan stuffed with mushrooms and oysters
.

—A CLASH OF KINGS

Medieval White Beans and Bacon

Benes yfryed. Take benes and seeþ he almost til þey bersten. Take and wryng out
wat clene. Do þto oynons ysode and ymynced, and garlec þw; frye hem i oile oþ i grece, & do þto powdo douce, & sue it forth
.

—THE FORME OF CURY
, 14
TH CENTURY

BOOK: A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook (A Song of Ice and Fire)
11.08Mb size Format: txt, pdf, ePub
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