Read Online A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook (A Song of Ice and Fire) by Chelsea Monroe-Cassel, Sariann Lehrer - Free Book Online Page B
Authors: Chelsea Monroe-Cassel, Sariann Lehrer
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to 30 minutes
Pairs well with Sister’s Stew ,
Mutton in Onion-Ale Broth , dark beer
This recipe is wildly easy, dense, and incredibly authentic-tasting. The flavor of the beer comes through in the finished loaf—a deep, earthy bitterness that is complemented by the small amount of honey. The inside of the loaf is soft, almost crumbly, while the crust bakes hard. It’s ideal for creating a bread bowl for a bit of Sister’s Stew.
Bread making and brewing have gone hand in hand practically since they both began, and it’s only fitting that they should come together in this delicious bread. This recipe has no historical basis, as we created it from scratch, but it is so straightforward and the ingredients so simple that it could be made easily in Westeros.
2¼ teaspoons dry yeast (1 packet)
One 12-ounce bottle dark beer such as stout or porter, warm
2 tablespoons honey
2 teaspoons kosher salt
1 egg, beaten
4 to 5 cups mixed flour (we used 2 cups white flour, 2 cups rye, and ½ cup whole wheat), plus additional white flour for working
In a small bowl, add the yeast and honey to the beer and allow the mixture to sit for 5 minutes until foamy. Add the salt and beaten egg to the wet ingredients, then begin adding in the mixed flour, one cup at a time. The ideal consistency for the dough is whenit forms one cohesive mass. At this point, flour your work surface and turn the dough out for kneading. Using firm motions, knead the dough for about 5 minutes, until it bounces back when poked. Cover with a clean dish towel and let rise for at least 1 hour.
Punch down the dough, then replace the towel and let it rise again for at least 2 more hours, or refrigerate it overnight, which will give it just the slightest sourdough taste.
Preheat the oven to 450°F.
Form the dough into two loaves, dust them lightly with flour, and lightly slash the tops in a decorative pattern.
Bake for 25 to 30 minutes, or until the crust is nicely browned, then let it stand for at least 15 minutes before serving.
Leek Soup
The wedding feast began with a thin leek soup, followed by a salad of green beans, onions, and beets.…
—A STORM OF SWORDS
Medieval Leek Soup
Take funges and pare hem clere and dyce hem. Take leke and shrede hym small and do hym to seeþ in gode broth. Colour it with safron and do þer inne powdour fort
. —FORME OF CURY, 14TH CENTURY
Serves 2 to 3Prep: 10 minutesCooking: 5 minutes
Pairs well with White Beans and Bacon ,
Medieval Cheese-and-Onion Pie , dry white wine or cider
This recipe is quick to prepare, and the resulting broth has a bit of kick from the pepper and ginger. It’s wonderfully fresh-tasting; paired with a chunk of sourdough bread, it’s perfect for a spring evening’s dinner.
2 cups beef or chicken broth
6 threads saffron, or a pinch of ground saffron
1 leek (white and light green parts only), well washed and thinly sliced
1½ cups mushrooms, diced
¼ teaspoon ground ginger
¼ teaspoon ground black pepper
¼ teaspoon salt
Pinch of Poudre Forte
Place the broth in a medium saucepan. Add the saffron and bring the liquid to a boil. Add the leek, mushrooms, ginger, pepper, salt, and poudre forte to the broth, simmer for 3 to 4 minutes, then remove from the heat and serve.
Modern Leek Soup
Serves 4Prep: 5 minutesCooking: 45 minutes
Pairs well with Crusty White Bread ,
Almond Crusted Trout , Traditional-style Oatcakes
The addition of potatoes to this relatively modern recipe results in a creamy, rich texture that shows off the leeks to their best advantage. Thick and hearty, this soup is an ideal cold-weather comfort food.
4 tablespoons (½ stick) unsalted butter
2 leeks (white and light green parts only), well washed and chopped into thin rings
1 small onion, peeled and finely chopped
2 large potatoes, peeled and chopped
4 cups chicken broth
Salt and ground black pepper to taste
Chopped fresh parsley for garnish
Heat 2 tablespoons of the butter in a large saucepan over medium
Pairs well with Sister’s Stew ,
Mutton in Onion-Ale Broth , dark beer
This recipe is wildly easy, dense, and incredibly authentic-tasting. The flavor of the beer comes through in the finished loaf—a deep, earthy bitterness that is complemented by the small amount of honey. The inside of the loaf is soft, almost crumbly, while the crust bakes hard. It’s ideal for creating a bread bowl for a bit of Sister’s Stew.
Bread making and brewing have gone hand in hand practically since they both began, and it’s only fitting that they should come together in this delicious bread. This recipe has no historical basis, as we created it from scratch, but it is so straightforward and the ingredients so simple that it could be made easily in Westeros.
2¼ teaspoons dry yeast (1 packet)
One 12-ounce bottle dark beer such as stout or porter, warm
2 tablespoons honey
2 teaspoons kosher salt
1 egg, beaten
4 to 5 cups mixed flour (we used 2 cups white flour, 2 cups rye, and ½ cup whole wheat), plus additional white flour for working
In a small bowl, add the yeast and honey to the beer and allow the mixture to sit for 5 minutes until foamy. Add the salt and beaten egg to the wet ingredients, then begin adding in the mixed flour, one cup at a time. The ideal consistency for the dough is whenit forms one cohesive mass. At this point, flour your work surface and turn the dough out for kneading. Using firm motions, knead the dough for about 5 minutes, until it bounces back when poked. Cover with a clean dish towel and let rise for at least 1 hour.
Punch down the dough, then replace the towel and let it rise again for at least 2 more hours, or refrigerate it overnight, which will give it just the slightest sourdough taste.
Preheat the oven to 450°F.
Form the dough into two loaves, dust them lightly with flour, and lightly slash the tops in a decorative pattern.
Bake for 25 to 30 minutes, or until the crust is nicely browned, then let it stand for at least 15 minutes before serving.
Leek Soup
The wedding feast began with a thin leek soup, followed by a salad of green beans, onions, and beets.…
—A STORM OF SWORDS
Medieval Leek Soup
Take funges and pare hem clere and dyce hem. Take leke and shrede hym small and do hym to seeþ in gode broth. Colour it with safron and do þer inne powdour fort
. —FORME OF CURY, 14TH CENTURY
Serves 2 to 3Prep: 10 minutesCooking: 5 minutes
Pairs well with White Beans and Bacon ,
Medieval Cheese-and-Onion Pie , dry white wine or cider
This recipe is quick to prepare, and the resulting broth has a bit of kick from the pepper and ginger. It’s wonderfully fresh-tasting; paired with a chunk of sourdough bread, it’s perfect for a spring evening’s dinner.
2 cups beef or chicken broth
6 threads saffron, or a pinch of ground saffron
1 leek (white and light green parts only), well washed and thinly sliced
1½ cups mushrooms, diced
¼ teaspoon ground ginger
¼ teaspoon ground black pepper
¼ teaspoon salt
Pinch of Poudre Forte
Place the broth in a medium saucepan. Add the saffron and bring the liquid to a boil. Add the leek, mushrooms, ginger, pepper, salt, and poudre forte to the broth, simmer for 3 to 4 minutes, then remove from the heat and serve.
Modern Leek Soup
Serves 4Prep: 5 minutesCooking: 45 minutes
Pairs well with Crusty White Bread ,
Almond Crusted Trout , Traditional-style Oatcakes
The addition of potatoes to this relatively modern recipe results in a creamy, rich texture that shows off the leeks to their best advantage. Thick and hearty, this soup is an ideal cold-weather comfort food.
4 tablespoons (½ stick) unsalted butter
2 leeks (white and light green parts only), well washed and chopped into thin rings
1 small onion, peeled and finely chopped
2 large potatoes, peeled and chopped
4 cups chicken broth
Salt and ground black pepper to taste
Chopped fresh parsley for garnish
Heat 2 tablespoons of the butter in a large saucepan over medium
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