The Unofficial Game of Thrones Cookbook: From Direwolf Ale to Auroch Stew - More Than 150 Recipes from Westeros and Beyond (Unofficial Cookbook) (12 page)

Cersei’s Buttered Beets

Celebrating a victory, Cersei toasts her “true friends” and promises, as always, that the Lannisters will pay their debts (one way or another). As those gathered rejoice and celebrate, the queen feasts on the almost overpowering sweetness of
White Harbor Hippocras
and buttered beets — as well as on her guests’ toadying. Full of red wine, vegetables, and meat, Cersei’s meal couldn’t be more representative of the blood she’ll have on her hands if all goes to plan. (
A Feast for Crows
, Chapter 24 — Cersei)

Serves 8

2 pounds beets (about 8, tangerine-size), peeled, cut into 1-inch wedges

1 tablespoon olive oil

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teaspoon ground cinnamon

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teaspoon salt

2 tablespoons butter

Chopped Italian parsley (optional)

1. Heat oven to 350°F.
   
2. Toss beets with olive oil, cinnamon, and salt. Spread into a single layer on a baking sheet (preferably nonstick).
   
3. Roast on the middle rack of the oven until tender, about 1 hour, turning once after 30 minutes.
   
4. Melt butter and drizzle over beets on serving dish. If desired, serve sprinkled with chopped parsley.
   

Braavosian Frog Legs

As Arya Stark is told, the waters that surround the nation of Braavos are host to marine life of all sorts, as well as frogs, turtles, and shellfish. Frog legs make a tasty treat for the people of Braavos quick enough to catch the little critters (as any trained water dancer should be able to) and would serve well as appetizers at a party or side dishes for a greater feast. (
A Feast for Crows
, Chapter 22 — Arya)

Serves 4–5

2 pounds frog legs

Salt and pepper to taste

1 cup flour

8 tablespoons (1 stick) butter

2 cloves garlic, minced

1 lemon

1 cup dry white wine

1 tablespoon capers (optional)

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cup fresh Italian parsley, chopped

1 loaf crusty bread

1. Season the frog legs with salt and pepper and lightly dredge in flour. Place on a baking tray.
   
2. Melt the butter in a skillet and sauté frog legs over medium-high heat until golden brown and tender, about 6 to 8 minutes.
   
3. Add the garlic to the butter in the pan and cook for a minute.
   
4. Squeeze lemon juice over the legs. Add wine and capers (optional). Simmer for a few minutes more. Sprinkle with chopped parsley.
   
5. Serve with crusty bread and a glass of the dry white wine.
   

Bolton Savory Stuffed Winter Squash

Lord Roose Bolton serves this northern specialty at a wedding feast. Packed with delicious onions, mushrooms, nuts, and herbs, this posh dish with its sweet taste juxtaposes the cold and sometimes cruel nature of Bolton himself, a nature that does not crack even at such a celebration. Though he may not appreciate its flavor — and irony — that shouldn’t stop others from doing so. (
A Dance with Dragons
, Chapter 37 — The Prince of Winterfell)

Serves 4

2 acorn squash

1 teaspoon garlic powder

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teaspoon salt

2 tablespoons butter

2 ribs celery, chopped

1 onion, diced

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cup sliced mushrooms

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cup chopped walnuts

1 tablespoon soy sauce

1 teaspoon parsley

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teaspoon thyme

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teaspoon sage

Salt and pepper to taste

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cup grated Swiss cheese

1. Preheat oven to 350°F. Chop the squash in half lengthwise and scrape out any stringy bits and seeds.
   
2. Dust squash with garlic powder and salt, then place cut-side down on a baking sheet and bake for 30 minutes or until almost soft; remove from oven.
   
3. In a large skillet, melt the butter. Add the celery, onion, and mushrooms and cook over medium heat until soft, about 4–5 minutes.
   
4. Add walnuts, soy sauce, parsley, thyme, and sage, stirring to combine well, and season generously with salt and pepper. Heat for another 1 or 2 minutes until fragrant.
   
5. Fill squash with mushroom mixture and sprinkle with cheese. Bake another 5–10 minutes until squash is soft.
   

Pentoshi Mushrooms in Butter and Garlic

Even when he fears that he is being led into a trap and that the dish before him may be poisoned, Tyrion cannot help but acknowledge his desire for just a taste of it. The mushrooms before him glistening with butter and smelling of garlic make his mouth water, and it’s no wonder. Poisoned or not, this savory dish would tempt just about anyone. (
A Dance with Dragons,
Chapter 1 — Tyrion)

Serves 4

4 large portobello mushrooms with stems

6 tablespoons (
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stick) unsalted butter, divided

4 large white onions, finely chopped

10 cloves garlic, finely chopped

1 cup arborio rice

5 cups vegetable stock or water

2 tablespoons grated imported Parmesan cheese, preferably Parmigiano-Reggiano

Salt and freshly ground pepper to taste

1 bunch scallions, finely chopped

Scented olive oil, such as truffle oil, garlic oil, or herb oil (or very good extra-virgin olive oil)

1. Finely chop the stems of the mushrooms. Set the caps aside. In a large saucepan, melt 5 tablespoons of the butter, and sauté the onions and garlic over medium heat until translucent, about 2 minutes. Add the chopped mushroom stems, and sauté a minute longer. Season with salt.
   
2. Add the rice. Stir well to coat, then add 1 cup of stock and stir until the liquid is mostly absorbed. Add another cup of stock, stirring constantly, and allow the rice to absorb it. Continue adding stock cup by cup, until all liquid is used and rice is tender, but still a little firm to the bite in the middle (about 25 minutes). Stir in remaining 1 tablespoon butter and the cheese, and season to taste with salt and freshly ground black pepper. Set aside.
   
3. Slice the portobello caps paper-thin. Divide risotto into 4 bowls, immediately sprinkle with the shaved portobellos, and garnish with scallions and a drizzle (about 2 teaspoons) of truffle oil (or other flavored oil).
   

The Dead Man’s Roasted Vegetables

The perfect side for a dish of wild game, roasted vegetables are a common Westerosian addition to many meals. But for Ser Davos, who finds himself yet again in captivity and presumed dead, they are much more than common; they are a blessing. For a taste of the finest dungeon fare in the Seven Kingdoms, plate these with spiced mutton and fresh
Westerosian Barley Bread
. (
A Dance with Dragons
, Chapter 29 — Davos)

Serves 4

3 carrots, chopped

2 small turnips, chopped

2 sweet potatoes, chopped

2 tablespoons olive oil

Salt and pepper to taste

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cup maple syrup

2 tablespoons Dijon mustard

1 tablespoon balsamic vinegar

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teaspoon hot sauce

1. Preheat oven to 400°F.
   
2. On a large baking sheet, spread out chopped carrots, turnips, and sweet potatoes. Drizzle with olive oil and season generously with salt and pepper. Roast for 40 minutes, tossing once.
   
3. In a small bowl, whisk together maple syrup, Dijon mustard, balsamic vinegar, and hot sauce.
   
4. Transfer the roasted vegetables to a large bowl and toss well with the maple mixture. Add more salt and pepper to taste.