Brown Sugar

Brown Sugar on Day 1

If you have ever cooked with brown sugar, then you know that the consistency of fresh just-opened-the-bag brown sugar is moist and gritty.

Brown Sugar on Day 3
(Photo by Thegreenj)

And if you have ever exposed the container in which you store it to so much as a hint of moisture, then you are the proud owner of a bag-shaped sandstone sculpture impervious to measuring spoons and mallets alike.


There are all sorts of hints and tips out there as to what to do to prevent your brown sugar from hardening.  Here's one more:

Cut the corner off the bag so there is only a small opening.  Use this as a spout and "pour" your brown sugar into whatever measuring tool you need.  I tend to do this directly into the measuring cup.  

Brown sugar doesn't exactly pour, so you have to massage it out of the bag and into the container. 

Never put anything in bag. This is key.  Do not use a spoon or a chopstick or anything to help get the sugar out.  This is how the moisture gets in.

When you are done getting the needed amount of sugar out of the bag, press the bag to get all the air out.  Fold over the corner with the small spout cut into it about 3 or four times to prevent air from getting in, and clip it in place.

You will have soft brown sugar every time.

#27 Elizabethan Buns with Currants, Pine Nuts and Dried Apples

 

A few things about this recipe:

1. From the picture in A Feast of Ice and Fire I thought these would turn out bite-sized like Rugelach.  Nope, they are closer to a hot pocket than a little cookie.  The recipe yielded 13 stuffed buns each about the size of a racquetball.

2. The title says Dried Apples, but the recipe calls for a single fresh apple.  Ok. No biggie.  Actually, I had this recipe midway done before I realized I forgot the apples and the pine nuts.  Whoopsie!  It was early enough in the process to correct my mistake, thankfully.  I also changed the filling somewhat, I replacing a third of the currants with raisins and another third with dried chopped dates.What can I say?  I'm a rebel.

3. The title says Elizabethan, but the recipe calls for use of a food processor.  Hmm.  I don't have a food processor.  I don't want a food processor.  When crafting in the kitchen, I AM a food processor. So, I was able to make these just fine by hand. Much like the Elizabethans, I would imagine.

I am becoming a fan of using parchment paper instead of greasing a cookie sheet.  The cleanup is easier and there's no added fat to the recipe.  

#26 Onions in Gravy

This ranks high on my list of favorite recipes to date, and I'm not just limiting that to the A Feast of Ice and Fire book. If you enjoy French Onion soup, you will LOVE this recipe.

This recipe calls for 10oz of pearl onions.  Which hey - that's the size of the available bag for sale everywhere.  Wow, medieval people, that's some hella foresight.  *wink*

New Rule: If the recipe calls for
an optional splash of brandy,
the brandy is NOT optional.

I bought white and red pearl onions, thinking I would mix the two.  I opted to go only with the sweeter, less acidic onions.  In hindsight, a good call.

Peeling and cleaning  these was a tad more labor intensive than anticipated. If I were preparing this for a dinner party, I would suggest making it in advance.

I wonder if this recipe will translate well to using larger white onions, and serving over stale bread with melted gruyere as French Onion soup.  To keep Ye Olde History-ish Theme, we can call it Gaul Onion Soupe.  Yes, with an "e."

Random: Snowglobes

No cooking today.

Today, Q and I made snowglobes using plastic penguins, old baby food jars and silver glitter. 

Changing the Rules

I'm pretty far down the rabbit hole with this journey but there is (happily) still a long way to go.  

Initially, I had thought to make only the medieval versions of the recipes in the book.  As time went on and I planned things out, I started to realize that there are not nearly enough recipes in A Feast of Ice and Fire to carry me through an entire 365 project.  So, I started (and will continue) sprinkling in a few random bits like painting, holidays, musings about my AFOIAF project, etc.

Even so, I'm moving along at a pretty good clip with these.  So, I figured, why only make one version of recipes that have multiple versions?  Why not make them all?

Updated Recipe List is here.

Illustration from an edition of The Decameron, Flanders, 1432
(Public Domian PD-1923)

#25 Medieval Lemon Cakes

I started writing this entry, then went to the freezer to get a few Lemoncakes out to munch on later.  Just looking at this picture made me weak for a nibble.  Very nice.

So yes, Lemon Zest again. I think I have to admit defeat here, because all of the recipes that called for zest have been quite lovely. My distaste for zest came from growing up in Italian neighborhoods, where "zest" usually meant "candied chunks of citrus rind" like something you could dig out of a scary fruitcake. Use the finest grating option, though, I've been able to capture the flavor and essence without any of the texture that I dislike so. And there was much rejoicing. Except not by the lemons.
 

The recipe indicates that one should add more flour to keep the dough from being sticky.  I had the opposite problem.  After adding all the ingredients, I still had a dry, crumbly dough.  I resolved this by adding about 2 tablespoons of Lemonsweet, which I made on the same day.


Moral of the story: If life hands you lemons, eat the lemons.*

I did not put the icing on these for the picture.  I froze them to bring to a friend's house at a later date and will drizzle the icing on at that time.

 

#24 Buttered Turnips

This recipe is essentially potatoes au gratin with Turnips instead of potatoes.

Seizing this an an opportunity to clear out my fridge, I used Mozerella,* Feta, Parmesan, and a Mexi-Mix of cheeses.



* Like Mozart, not Maserati.

Bonus Recipe: B.L.O.A.T.

B is for Bacon, all crispy and fried;

L is for Lettuce, this time NOT on the side;

O is for Onion, raw, salted, and white;

A - Avocado, that's perfectly ripe;

T for Tomato, Red Roma, sliced thin;

On toast with some mayo, let lunchtime begin!

#23 Breakfast at Winterfell

 

 Eat up. Winter is Coming.

 

Soft boiled eggs, bacon, cheese, toasted slices of Black bread and strawberry preserves with tea.  I forgot how yummy soft boiled eggs are.  I do not own any egg cups, but as you can see a sake cup works perfectly well!

#22 Lemonsweet

 

Lemonsweet is light and refreshing. And helps prevent scurvy.  Bonus.

This will be great to make on a summer day. I used sparkling water to give it an effervescent kick.  If you are cocktail inclined, this may be a good mixer with vodka or gin.

The Breville Juicer .

I used my old school juicer.  It used to belong to my grandma.  Next time I make this I will be probably doubling the recipe, so I will pull out my super-deluxe Breville Juicer.

The Breville Juicer makes quick work of juicing nearly any fruit, vegetable, small animal, rocks, and certain malleable metals. Seriously, the thing is a beast.

Even my 22 year old cat, Armageddon, had to
come check out the lemony sweet goodness!
Hi Armageddon!*

* Get off the table.

Milestone

It has officially been one month since I have started this fun little project.  And so to celebrate, I present to you, for no discernible reason, a stamp from Belarus, 2005:

 

By post of Belarus, via Wikimedia Commons

* I just think it's pretty.

#21 Sweet Pumpkin Soup

This is not the pumpkin we ate. This a stunt pumpkin.

You know something? I like pumpkin. I like pumpkin pie, I cook a whole real pumpkin each year and use it in various recipes. I make a pretty mean Chocolate Pumpkin Chocolate Chip Muffin. I can even make a Fat Free version that is super decadent.*

Sweet Pumpkin Soup, although a blend of pumpkin and other orange squashy ingredients, well... it's a LOT of pumpkin. We all liked it, but none of us could finish a full soup bowl's worth. I would say, serve this as an appetizer to your guests, perhaps even with a shocking salty side t accompany it like caviar and toast crackers. 6-8oz serving size, max.

Shtomp. Shtomp. Shtomp.

My favorite part of this recipe was that I got to use my SHTOMPUS.  For those of you who are unfamiliar with the glory that is the SHTOMPUS, I have pictured it to the left.

"But, Marianne," you say.  "That's just a masher."

NAY! I reply with an abundance of theatrics.  IT.  IS.  THE.  SHTOMPUS! 

 

 

No animals were harmed in the making of this recipe. However, vegetables were abused with wonton abandon.**

* I will share both recipes in the future as bonus recipes.  Scout's honor.***
** With the SHTOMPUS!
*** I am not a scout.

#20 Fish Tarts

 

These creamy and filling tarts are made with smoked fish.  I used a store bought pastry dough for this one.

I opted to make half with smoked salmon and half with smoked trout.  The two are visually indistinguishable.  To help my guests discern one from the other, I garnished the trout fish tarts with some fresh sage.  Both were delicious.  Next time I would make the pastry rounds slightly smaller.

Fans of whitefish salad would love these.

#19 Baked Apples

Baked Apples are one of those desserts that is so easy to make and is very tasty.  Somehow, I never think about Baked Apples when planning a meal.  I need to change that.  I chose Jonagold apples for their size and firmness.  They baked up with an excellent consistency, color, and flavor.

And then they turned into zombies. 

Meat

Subtitled: Sorry, Morrissey.

Butcher's shop, by Annibale Carracci, 1580, Oxford

With the winter break is behind us, the normal routines of life renew. Routines can be nourishing, and one of my go-to habits when I feel overwhelmed it to make a list to quantify what exactly lay before me.  Even though this project is FUN and low stress, I still need to prepare.  And preparation means LISTS!

Going through all of the recipes from A Feast of Ice and Fire, I have put together the following list of meat and fish needed to complete all of the remaining recipes on my list:

• 2 racks of lamb
• 1 lb lamb bones
• 1 lb ground lamb
• 2 lbs mixed soup bones or ribs 
• 1 game hen
• 1 lb goat meat
• 1 rattlesnake (2 lbs)
• 1 1/2 lbs stew beef
• 3 lbs top round of bison
• 1 chicken (6 lbs)
• 1 1/2 lbs cod
• 1 can escargot
• 1 can crab meat
• 1 rabbit, whole
• 4 quail, whole
• 1 duck (4 lbs)
• 4 boar tenderloins
• 10 hamsi or other very small fresh fish (smelt or sardines)
• 4oz smoked trout
• 4 oz smoked salmon
• 5 pigeons
• 2 medium trout
• 2 small trout or 4 small trout fillets
• 1 cup of freeze dried locusts (or crickets) 
• 6-12 clams
• Infinite Bacon

At first glance, this list can appear formidable. Or at least, prohibitively expensive. Spread  out over the remaining 11+ months for this project, however, it becomes quite manageable.

Cooking meat for a feast. Detail from the Bayeux Tapestry.
Scanned from Maggie Black's "Den medeltida kokboken"
Swedish translation of The Medieval Cookbook ISBN 91-7712-380-8

BONUS Recipe: Poached Pear Wine Vinaigrette

Poached Pear Wine Vinaigrette:

1 cup of leftover wine sauce from the Poached Pears recipe in A Feast of Ice and Fire
1 cup rice wine vinegar
2 tbsp red wine vinegar
2 tsp soy sauce
1 tsp minced ginger

Mix all ingredients thoroughly.  Store in an airtight glass container in the fridge.  Serve over salad.

This has a rich full flavor, but it is a little watery.  You may wish to add oil.

#18 Salad at Castle Black

I have to talk myself out of the notion that the salad recipes are "cheating" because they are not as labor intensive as some of the other recipes.  Case in point: one of the ingredients in this recipe is "roasted chickpeas."  That's it.  No other explanation.  Just "roasted chickpeas."

Being a fan in general of the garbanzo bean, dried chickpeas are a staple in my pantry but never once have I had occasion to roast them.  So, I did what I do best:  WING IT!

I rehydrated my chickpeas overnight in the fridge, then spread them out in my foil lined toaster oven pan, sprinkled with a little salt and a little butter and let them cook at 350 for about 20 minutes.  I have no idea if that's what was envisioned when calling for "roasted chickpeas," but they taste mighty fine and have a toasty little crunch to them.

The dressing I served with this is my own creation, the Poached Pear Vinaigrette.  I'll share that recipe tomorrow.  Or at least my portion of it.

Roses are red, Violets are, um, like purple...

(c) 2007 John Poyser
CC-BY-SA-2.0, via Wikimedia Commons

I enjoy looking ahead through the recipes to see what I have the most ingredients for, what might pair well with another dish, and what might be better served in warmer weather rather than cold.

I noticed tonight that the Sansa Salad includes a few edible flowers.  Last I checked, you can't buy edible flowers at ye Olde Farmer's Market, so it looks like I will need to grow my own.  That pushes the making of this dish back to mid to late Spring, easy.

I already have a few plants on my property that produce edible flowers, such as hollyhocks (not a noteworthy flavor) and hibiscus (a tart, berry like brew).  Sansa Salad is pictured in A Feast of Ice and Fire with violets, and so violets I shall acquire and grow.

#17 Blueberry Tart

I used fresh blueberries for this, but here's my secret:  I froze them and then defrosted them first.  Why, you ask?  Freezing, like cooking, is damaging to a plant's cell walls.  Doing this actually makes the filling a little more syrupy, and enhances the flavor.

It's a little trick I also use for fresh roasted medium green chile here in New Mexico.  Medium heat green chile peppers go into the freezer, and hotter peppers will come out.  True story, bro.

This was wonderfully delicious.  I wouldn't substitute any other pastry crust for this - The Lemon Pastry Dough added a perfect flourish to this tart.

#16 Lemon Pastry Dough

Less than a month in to this venture, I have become super confident about my dough and pastry crust.  One might even say "I gots mad skillz, yo!"  I wouldn't.  But one might.  Just saying.

Zesty

Previously, I mentioned that I avoid zest in recipes.  I'm not usually a fan of zest, or rind, or citron and the like.  However, the zest provides the primary flavor and is in the title of this recipe, so I thought it best to just swallow my pride and zest the damn lemon.

This dough also calls for a small amount of vanilla extract.  Allow me to take up my position in my vanilla-scented pulpit and share the good word: Do Not Skimp On Your Vanilla Extract.  Like, never, not ever.  Amen.

There is no richer, more sublime scent than that of a fresh, juicy vanilla bean.  Not those sad shriveled dried up things in plastic test tubes for sale in some markets, but fresh picked and vacuum sealed.  (Check out www.sfherb.com for this and more!)

A high quality extract will capture the full essence of a high quality vanilla bean.  Just fork over the extra couple of bucks and join the ersatz elite group of people who feel smug in their choice of vanilla extract.  Seriously.  And if you use imitation vanilla, I... just...  just go in the other room.  I can't even look at you.

 Slow, deep breath

And there you have it.  Lemon Pastry Dough, molded and ready to set in the fridge in preparation for our next creation:  Blueberry Tarts.
 

All kidding aside, imitation vanilla can be dangerous.   
So remember, kids:  Cheap/Imitation Vanilla.  Not even once.

Bonus Recipe: Split Pea and Ham soup

Ok, this recipe is one of my own.  It generally takes 2-3 days to make this. I don't like any other pea soup but this one.  Enjoy!

The broth/base:
Start with a bone-in ham.  Picnic ham, spiral ham, doesn't matter.   I don't start with ham bones because I want a massive amount of meat in this soup.  Make a nice ham dinner for your friends so you have the bone and lots of meat leftover.

This part is easy: Pop that meaty bone into your stockpot, cover it completely with water, slap the lid on and cook the ever loving bejeezus out of it until the meat falls off the bone and the marrow is spreadable like melted butter.

I usually let this cook overnight, so it's really Day 2 by the time I start making the soup.  Pull all the meat off and leave in the stock, and toss the bones. That's the first day.If you extra stock beyond what you will use for your soup, you can freeze the rest.  I like to freeze it in batches just big enough to fill my crockpot about 2/3 - 3/4 of the way. 

Huge chucks of ham make this soup extra yummy!

The soup:
Put meat and ham stock into your crockpot filling it about 2/3 - 3/4 full.  I don't use measurements when I cook, just  proportions and ratios.  Everything scales that way.  Ok, so add 1/2-1 bag of dried split green peas to your soup base, 12oz of the beer of your preference, and sugar.  Salt & pepper, naturally.  That's it.

For the sugar, I usually just cup  my hand and measure it in my palm, but I think that it's about 3-4 tbsp is a good estimation.  Besides, I don't know how big your hands are.  Or where they've been.

Let that bad boy cook on low overnight.  The next day around lunchtime, all the peas should be a big pasty delicious mass infused with delicious ham goodness and ginormous chunks of meat.

Cheers!

#15 Biscuits and Bacon

Biscuits...

Bacon...

+

(minus a few biscuits)

= Biscuits and Bacon

 

That's not just any bacon. That's Trader Joe's applewood smoked bacon.  Muy deliciouso.

I should have let the sauce (aka white gravy) thicken more, but I got impatient.  This was quite tasty, although probably not the healthiest way to start my day.  I suggest cooking the bacon until nearly black and thoroughly crunchy.  Which is precisely what I did not do.  

Because I got impatient.

Because Bacon.

And now for something completely different

There are about 70 recipes in A Feast of Ice and Fire. More, if you count both the Modern and Medieval versions. As you can see from the Recipe List link, I did not. So, I've been peppering my AFOIAF recipes with a few of my own, plus the occasional related musing. 

Today, I want to show you what I've been playing at when I'm not in the kitchen: learning to paint! This is my first piece with acrylics on canvas board.

Assembling my supplies.  Wine and cats are technically art supplies.  Look it up.

Day 1: My first attempt at the base.  I was not happy with the proportions.

 

 Day 2: Improving the proportions and continuing work on the base.  Additional shading on the face to define planes and shapes.

Day 3: The background is painted, continuing to shape the face.

Day 4: Color & shape.  I think I finally got the mouth right. 
Not 100% happy with the bridge of the nose yet, though.

So I will probably continue to tweak this, but I wanted to share.

I am very grateful to my friend John Sumrow (who's art is amazing) for sharing tips, tricks, and information before I even bought my first tube of acrylic.  I could not have done this without his help and expert guidance, and I'm looking forward to more.

Food again tomorrow.  Scout's honor.*

*I am not a scout.