The Unofficial Game of Thrones Cookbook: From Direwolf Ale to Auroch Stew - More Than 150 Recipes from Westeros and Beyond (Unofficial Cookbook) (15 page)

Redwyne Brown Stock

The noble house of Highgarden — and possibly the entire world — counts House Redwyne as an indispensable asset in war and winemaking. Though sour Dornish wines and sweet Myrish varietals get plenty of praise, there’s nothing as comforting, elegant, and delectable to a Westrosian as an unmistakable Arbor red from Redwyne’s vineyards. As practical as its inspiration is prized, this stock can form the base for soups, stews, and roasts in just about any kitchen. (
A Game of Thrones
, Chapter 29 — Sansa)

Makes 1 gallon

1 tablespoon olive oil

5 pounds bone-in meat of your choice

3 large yellow onions, peeled and roughly chopped

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pound carrots, peeled and roughly chopped

3 stalks celery, peeled and roughly chopped

1 cup chopped tomatoes (fresh or canned), roughly chopped

1 bunch fresh parsley stems and leaves, chopped and separated

3 gallons water

1 cup dry Arbor red wine

4 stems fresh thyme

2 dried bay leaves

10–20 peppercorns

1. Preheat oven to 400°F.
   
2. Place the oil, meat, and all the vegetables in a large roasting pan; brown in the oven for approximately 45 minutes, stirring frequently to prevent burning. Then, transfer all the meat and vegetables to a large stockpot with the water.
   
3. Place the roasting pan on the stovetop on medium heat; pour in the wine to deglaze the pan, gently stirring all the residue from the bottom of the pan. Pour this mixture into the stockpot with the meat and vegetables.
   
4. Simmer, uncovered, for 8 to 12 hours. Add the herbs and peppercorns; continue to simmer for 30 minutes. Remove from heat, strain, and place pan of strained stock in ice water to cool. Remove all fat that solidifies on the surface.
   

The Hand’s Daughter’s Pumpkin Soup

This thick, sweet soup satisfies Arya’s stomach, but it doesn’t fill her father’s seat in the very large Small Hall of King’s Landing. This dish easily recalls family dinners and intimate celebrations, possibly highlighting Ned’s absence rather than easing it. (
A Game of Thrones
, Chapter 22 — Arya)

Serves 4

3 cups pulp from baked pie pumpkins

1 cup chicken or vegetable stock

1 cup heavy cream

1 green onion, chopped

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cup fresh parsley

Dash ground ginger

Salt and pepper to taste

Crème fraîche or sour cream for garnish

1. Combine pumpkin pulp, stock, heavy cream, green onion, and parsley in a blender container. Pulse to combine; process until puréed.
   
2. Pour in a saucepan; cook over medium heat until hot. Stir in ginger, salt, and pepper to taste. Serve with a dollop of crème fraîche or sour cream for garnish.
   

Harrenhal Vegetable Stew

Stews don’t always need meat to be delicious — but empty revenge is never satisfying. Weasel enjoys her barley stew well enough, but the score she decides to have settled is a bit thin. Still, this healthy meal of vegetables helps her mind renew its vigor for the dark work that lies ahead. (
A Clash of Kings
, Chapter 30 — Arya)

Serves 6

1 onion, chopped

2 carrots, sliced

2 ribs celery, chopped

2 tablespoons olive oil

8 cups vegetable broth

1 cup barley, uncooked

1
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cups frozen mixed vegetables

1 14-ounce can crushed or diced tomatoes

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teaspoon parsley

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teaspoon thyme

2 bay leaves

Salt and pepper to taste

1. In a large soup or stockpot, sauté the onion, carrots, and celery in olive oil for 3–5 minutes, just until onions are almost soft.
   
2. Reduce heat to medium low, and add remaining ingredients, except salt and pepper.
   
3. Bring to a simmer, cover, and allow to cook for at least 45 minutes, stirring occasionally.
   
4. Remove cover and allow to cook for 10 more minutes.
   
5. Remove bay leaves; season with salt and pepper to taste.
   

Hand of the King’s Oxtail Soup

This old and fine meal turns an easily overlooked part of the animal into a tender, rich meal fit for the King’s Hand. Equally methodical as a chef — though often with less time to cook up his last-minute schemes — Tyrion sups on this soup, prepared for him by the finest chef to be found in King’s Landing. Cooked for hours, the oxtails will be tender and choice by the time the soup is ready to serve. (
A Clash of Kings,
Chapter 8 — Tyrion)

Serves 6

2 pounds oxtails

1 medium onion, diced

2 carrots, diced

2 leeks, sliced

1 celery rib, diced

3 garlic cloves, minced

8 ounces mushrooms, sliced

1 large russet potato, peeled and diced

8 cups
Redwyne Brown Stock
, made with beef, auroch, or ox

2 bay leaves

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cup red wine

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cup minced fresh parsley

Salt and pepper to taste

1. Place oxtails in a single layer on a roasting pan; roast in 400°F oven 40 minutes, turning occasionally.
   
2. Remove oxtails from oven; place on a platter. Drain fat from roasting pan; set aside. Pour 1 cup of water in pan; stir to deglaze.
   
3. In a heavy soup pot, combine 2 tablespoons of fat from roasted oxtails, onion, carrots, leeks, celery, garlic, and mushrooms. Sauté 5 minutes over high heat.
   
4. Add potato, broth, and water from roasting pan; bring to a boil.
   
5. Add bay leaves and wine; reduce heat to medium. Add oxtails; simmer 2 hours.
   
6. Add parsley, salt, and pepper; remove from heat. Let stand a few minutes before serving.
   

Ranging Soup of Roots

Protecting the realms of men is hungry work. Meats can be cumbersome to carry during journeys where stealth is essential. A soup of hearty roots cooked over a campfire feeds the ranging Night’s Watch efficiently, vegetarian or no. Add foraged roots or garden-grown root vegetables to capture the wild, hearty spirit of this soup. (
A Clash of Kings
, Chapter 43 — Jon)

Serves 8–10

1 quart water

2 cups stinging nettle greens, chopped

4–6 evening primrose roots, peeled and chopped

4–6 Jerusalem artichoke tubers, chopped

1 cup chopped roots, combination of dandelion roots, burdock roots, yellow dock roots, or other roots, depending on what’s available

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cup rock tripe broken up into small pieces

2 tablespoons vegetable oil or butter

1 medium onion, chopped

2 celery stalks, chopped

3 carrots, chopped

Field garlic or wild onion tops, chopped

1 dried cayenne or chili pepper

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teaspoon evening primrose seeds

Salt and pepper to taste

1. Heat water to boiling in a medium-size soup pot.
   
2. Add nettles and let cook for 2 minutes.
   
3. Add evening primrose roots, Jerusalem artichokes, chopped roots, and rock tripe.
   
4. Heat oil or butter in saucepan and sauté onions, celery, and carrots.
   
5. Add to soup pot, along with field garlic or onion tops, pepper, and evening primrose seeds. Cook on medium-low heat for at least 30 minutes. Season with salt and pepper to taste.