The Unofficial Game of Thrones Cookbook: From Direwolf Ale to Auroch Stew - More Than 150 Recipes from Westeros and Beyond (Unofficial Cookbook) (5 page)

Fiery Dornish Frittata

In the Queen’s Ballroom, the guests break their fast with this hot plate before a feast of seventy-seven courses. As Tyrion Lannister jokes, there’s “nothing like a hearty breakfast to whet one’s appetite” for food to follow. Under the shadow of the Queen, Sansa is fearful of the future and what plans are being made for her, and Tyrion’s jokes hide deep concerns. When there’s such an air of foreboding, a tasty dish can help alleviate one’s spirits and calm the nerves for what tasks are yet to come. (
A Storm of Swords
, Chapter 59 — Sansa)

Serves 6–8

4 tablespoons olive oil, divided

6 large mushrooms, sliced (about 1
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cups)

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cup chopped onion

1 red chili pepper, chopped

3 large eggs

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cup milk

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teaspoon nutmeg

Salt and freshly cracked pepper to taste

1 small tomato, chopped

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cup grated cheese, such as Cheddar

6–8 slices French bread, toasted

1. Heat 2 tablespoons of the olive oil in a frying pan over medium-low heat. Add the mushrooms, onion, and red chili. Cook until the onion is tender. Remove from pan and set aside. Clean the pan.
   
2. Lightly beat the eggs with the milk. Stir in the nutmeg, salt, and pepper. Stir in the cooked mushrooms, onion, and chili pepper, the tomato, and
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   cup of the grated cheese.
   
3. Heat the remaining 2 tablespoons olive oil in the frying pan on medium-low heat. Swirl the oil around the pan to coat the pan entirely. Pour the egg mixture into the pan. Move the vegetables around if necessary to make sure they are evenly mixed throughout the egg.
   
4. Cook the frittata, uncovered, over medium-low heat. Tilt the pan occasionally or lift edges of the frittata with a spatula so that the uncooked egg runs underneath.
   
5. When the frittata is firm on top, cover the frying pan with a lid or plate. Turn the pan over so that the frittata falls onto the lid. Return the pan to the stovetop and slide the frittata back into the pan, so that the bottom of the frittata is on top. Sprinkle the remaining
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   cup of grated cheese over the frittata. Cook over medium-low heat until the cheese is melted and the frittata is cooked through.
   
6. To serve, cut the frittata pizza-style into wedges and serve on top of the toasted French bread.
   

Hard-as-Cersei Boiled Eggs, Bread, and Honey

Queen Cersei is known for her cold rage and quick temper. When plans do not go as she intends, it is those around her who suffer, and only a fool would expect mercy or sympathy from the woman. Yet, when making sure to calm herself so she can find a new solution, Cersei Lannister knows a good way to start is with a fine breakfast. Who would dare argue with a Queen’s logic? (
Feast of Crows
, Chapter 12 — Cersei)

Serves 1

2 eggs, any size

2 slices of bread, such as
Westerosian Barley Bread
or
Inn at the Crossroads 7-Grain Loaf

Honey to taste

1. Place the eggs in a saucepan and cover with cold water to at least
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   inch above the eggs. Cover the pot with the lid and bring to a rolling boil over high heat.
   
2. As soon as the water is boiling, remove from heat. Let the eggs stand in the hot water for 17 to 20 minutes. Remove the eggs from the saucepan and place in a bowl filled with cold water for at least 2 minutes, or until cool enough to handle. Peel off the shells.
   
3. Serve with slices of bread drizzled with honey to taste.
   

Westerosian Fried Breakfast

Many folks across Westeros agree: fried foods are delicious! Characters throught the land enjoy plates of fried eggs and meat when they wake up. This Westerosian breakfast has fed Ned Stark at King Robert’s table, Jon Snow at the Wall, Jaime Lannister at the Inn of the Kneeling Man, and many other adventurers and warriors of the Seven Kingdoms.

Serves 2

6 slices bacon

4 sausage links

4 duck eggs

2 slices of bread, lightly buttered on both sides

Freshly ground salt and pepper to taste

1. Place bacon in a pan, laying pieces side by side without overlapping.
   
2. Cook bacon on medium heat for approximately 10 minutes or until edges brown and curl.
   
3. Flip bacon once and continue to cook until it reaches your desired level of crispiness. Remove bacon from pan and set aside on a plate covered with a paper towel. Leave drippings in pan.
   
4. Prick sausage casings and cook on medium heat in the same pan until casings are well browned. Remove sausages from pan and set aside with bacon. Leave drippings in pan.
   
5. Crack eggs into the same pan. Cook on medium until bottoms set. Flip eggs over and continue to cook until edges pull away from pan and yolk is at desired firmness. Use a spatula to remove eggs from pan and set them aside. Leave drippings in pan.
   
6. Lay slices of bread in the same pan and lightly fry in drippings until both sides are golden.
   
7. Serve together with freshly ground salt and pepper to taste.
   

The Blind Girl’s Piping Hot Fish and Pepper Breakfast

In the House of Black and White, there is no common language and many perform their work and pursue their agendas without sharing anything — except Umma’s food. The child known as the Blind Girl may not understand much more than the cook’s name and delicious cooking, but this dish of fish and pepper says it all. (
A Dance with Dragons
, Chapter 45 — The Blind Girl)

Serves 4

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cup mayonnaise

Zest and juice of 1 lemon

1 clove garlic, minced

1 cup cornmeal

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cup flour

1 teaspoon salt

1 teaspoon pepper

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cup vegetable oil or more

2 large green tomatoes

2 pounds catfish fillets, skinless

2 jalapeño peppers, sliced

1. Combine mayonnaise, lemon, and garlic in a bowl and whisk to blend. Set aside.
   
2. Combine cornmeal, flour, salt, and pepper in a bowl large enough for dredging.
   
3. Heat vegetable oil in a large skillet over medium-high heat.
   
4. Slice green tomatoes
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   -inch thick and dredge in cornmeal mixture. Place in the skillet and cook until brown on each side, about 3 or 4 minutes per side. Remove and keep warm.
   
5. Dredge fillets in the cornmeal mixture. Place in skillet with jalapeño peppers and fry until fish is golden brown, about 3 or 4 minutes per side, depending on how thick the fillets are. Add more oil as needed. Serve catfish and tomatoes with the mayonnaise sauce on the side.
   

Travel is never easy in Westeros and Essos. The Kingsroad, the High Road, the Ocean Road, the River Road — even the Valyrian demon road — all wind through wild forests, barren wastes, and enemy territory. Those with political value must travel incognito at certain times, trusting no one, staying in no place for too long, and straying far from expected paths. Arya, Catelyn, Tyrion, Ser Barristan the Bold, and Quentyn Martell are just a few of those who must hide their identity on their journeys. The rangers of the Night’s Watch rely on stealth to escape the notice of those who live in the wild, uncharted lands beyond the Wall. On the move, they must be ready to face Wildlings more accustomed to the ways of the forest than the civilized ways of the kneelers, and to evade greater foes who can move unseen and unheard through the land. Though travelers may enjoy roast swan at a wedding feast, they’re not likely to carry leftovers on their backs for long miles.

The serving of appetizers is a mark of civilized, privileged culture. Dinner guests don’t need to wait for the true meal to begin to start enjoying their host’s hospitality, but simple folk may not have the means or need to worry about food
before
a precious meal. These small plates put people at ease and relax their defenses enough to inspire trust and unguarded discussion. It can be difficult to spark honest conversation at tense meetings, and the simple, shared enjoyment of a tasty morsel can be just enough to begin a dialogue.