Dornish Garlic Strata

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Game of Thrones Series Week #7

I swear that every time I think I’ve seen the most dramatic Game of Thrones episode this season, the next one will come on, and I will be freshly stunned and shocked by the jaw dropping ending. I think this may be the best season yet, and from what I understand from my twin sister (who knows what’s going to happen with the story ahead of time), the best is still yet to come in the final two episodes we have left. There was a lot to recap from this past week’s episode- yes, even more than that last scene, which I’ll get to in a minute. So let’s review, shall we?

  • I find the romance between Grey Worm and Missandei to be cute. They definitely have chemistry between each other, and although I think they may be one of the sweeter couples in the GoT series, I can’t see that they have much of a future together. Unless Missandei is one of those women who don’t mind being in a relationship with a guy who’s been ‘handicapped’ (if you know what I mean), which she doesn’t seem to be for now. Peeping Tom or no Peeping Tom, she’s definitely into Grey Worm. Side note: the Mother of Dragons braids her servants hair and does Girl Talk in her spare time? Since when did this happen?

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  • Speaking of Daenerys, oh man, how about  her kicking Ser Jorah to the curb? I understand her suspicion of him now that she’s found out the truth about the poison, but I still feel like this may be her one, big ‘fatal error’ that sets things into motion towards her losing her shot at ever being able to take over the Iron Throne for herself. Whether she realizes it or not, Jorah was the best and truest friend that Daenerys has EVER had. Tywin Lannister certainly realizes it, and she’s playing right into his schemes to thwart all of her plans just because of one mistake that Jorah made years ago. All that he’s went through with Daenerys should have been more than enough for her to at least grant him the opportunity to properly explain himself to her and allow him to give his side of the story. Not only that, I’m also disappointed that she made the blunder of throwing him out of her country alive when he now has so little to lose and now, so much to get revenge on her for. Let’s not forget, Jorah still had sour grapes over her new dalliance with Daario Nahaaris. To be rejected by the woman you’ve loved, served, protected and stood by through thick and thin is hard enough for any man- but to then be kicked to the curb over 1 misunderstanding without even the chance to properly defend himself is probably going to be enough to send Jorah over the edge and straight into the enemy’s camp. He knows her mind, her secrets, the workings of her kingdom, army, and her plans. If Daenerys was really set on ridding herself of him, she should have just had him executed and let that be the end of it; Banishing Jorah is going to be the nails in her coffin, mark my words.

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  • You know, I’m definitely not going to say I’m thrilled about this turn of character for Sansa, but I’m also definitely not going to say that I don’t completely understand why she’s decided to stay on Littlefinger’s ‘good side’ and try to make herself an ally for him, and not a mere prey. She knows that he was obsessed with her mother, she saw him shove her aunt through the moon door without blinking an eyelash, she knows that he poisoned Joffrey- all with that cool, sneaky smile on his face. It took her a while, but our Sansa has finally grown up and seen the way that the world works. She knows she’s not tough or strong enough to take Littlefinger on as an enemy, but she obviously feels strong enough to try and play his (creepy/disgusting) infatuation with her as Catelyn’s daughter to her own advantage. I can’t say that I can see any other way for her to survive at this point. Women do what they have to do when they have to do it- it’s just the way things are. (Another side note: was I the only one reminded of Maleficent by Sansa’s new threads and hair job? Maybe it’s just because Angelina Jolie’s movie just came out, I don’t know. But she did  seem very reminiscent of of the Disney icon to me,)
  • In other news, Ygritte’s heart wasn’t completely demolished by Jon Snow’s diss as she was willing to let Gilly and her baby live. To be honest, I can’t wait to watch it freeze right back up when the two of them meet back up again. I don’t care how good a fighter he is; Hell hath no fury like a woman scorned and that means that our Jon is in for SUCH a beat down when Ygritte gets her hands on him again.It’s bound to be epic.
  • Well, Theon turned his ‘faux’ performance out after all- resulting in more people dying and Ramsay Snow dropping the ‘bastard’ title from his name. Oh joy. Oh rapture. I’m sure this will go splendidly.

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  • And of course, there was the Trial By Combat. Oh man, what a scene. I’m trying to think of a more grisly, gruesome death scene in Game of Thrones up to this point (and we all know there have been plenty), but I’m coming up with blanks. Nothing tops Oberyn’s exit. Blegh. Here’s my take on the fight: Guys, I’m sorry, but this was doomed from the very beginning. You know why? Because Oberyn was going into this fight with his feelings. It was personal for him, and there’s always a much bigger risk when you fight with your feelings. I understand why he wanted to fight the Mountain; he wanted vengeance for his sister and her children. But it was this desire for vengeance that ended up getting him killed. Oberyn not only wanted to kill the man who killed his family, he wanted to get  a confession from both the killer and indict/humiliate the man who ordered the hit: Tywin Lannister. If he’d been satisfied with just killing the Mountain, he never would have gotten distracted enough to let him live long enough to force him to name Tywin as the mastermind behind the crime. He couldn’t afford to be that careless with that good (and huge) a fighter- it should have been a quick, clean, precise kill. Oberyn was obviously capable of doing that, but he wanted to kill the Mountain, he also wanted to humiliate the Lannisters. His own pride was ultimately his unfortunate downfall. God knows what Tyrion is going to do now that his champion is dead. I’m sorry to see Oberyn go; he was a very charismatic character, and I was touched by his devotion to avenging his sister’s rape and death.

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Because last week was our farewell to Prince Oberyn, I thought that I would dedicated this week’s dish to him. In thinking of aspects of Oberyn’s character, I obviously decided to draw on inspirations from his amorous, exotic nature, while also being substantive and delicious. (Yes, I did just use that word because Pedro Pascal = male deliciousness on a stick. Am I right? Of course right.)  What I came up was this strata recipe. What makes this an Oberyn recipe? The garlic and the eggs; both are considered to be ancient and modern aphrodisiac foods (you learn something new every day, huh?). I ate mine with jalapenos and salsa on top to give it that extra ‘Dornish’ kick; it was just as fantastic as it looked. This would make a great recipe for a brunch to feed a crowd, or an easy fix for a Breakfast for Dinner craving.

R.I.P. Prince Oberyn. You fought well. You (and your smoking hot accent) will be thoroughly missed.

Game of Thrones Series

Week 1: Pigeon {Chicken} Pies

Week 2: Winterfell Brown Bread

Week 3: Southron Spinach & Plum Salad

Week 4: Baratheon Smothered Pork Chops & Apple Gravy

Week 5: Lemon Cakes

Week 6: Dothraki Flat Bread

Week 7: Dornish Garlic Strata

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Dornish Garlic Strata

Recipe Adapted from Annie’s Eats and Ina Garten

CLICK HERE FOR PRINTABLE VERSION

Ingredients

For Garlic Oil:

  • 6 garlic cloves, peeled
  • 1 cup extra virgin olive oil

For Strata

  • 3 tbsp. unsalted butter
  • 1½ cups onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 (10 oz.) pkgs frozen chopped spinach, thawed & drained
  • 8 cups stale, cubed bread, cut into 1-inch cubes
  • 1/2 cup plus 2 tbsp garlic oil
  • 1 1/2 cups shredded Parmesan cheese (6 oz.)
  • 12 large eggs
  • 2¾ cup milk
  • 1 1/2 cup meat of your choice (sausage, chicken, bacon, ham)
  • 1 tbsp onion powder
  • 1 tsp garlic & herb seasoning (like Mrs. Dash)
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper

 Directions

1. In a small saucepan, bring garlic and oil to a boil, then turn heat to low, and cook for 5 minutes, until garlic is lightly browned. Turn off heat and set aside. The garlic will continue to cook.

2. Remove garlic cloves from the oil & slice them. Place them in a bowl & pour the oil over them.

3. Place bread cubes in a bowl, and pour garlic oil over them. Toss to combine, set aside.

4. Melt the butter in a medium skillet over medium heat.  Add onions & peppers to pan and sauté until soft, about 5 minutes.  Stir in the spinach, remove from the heat and set aside.

5. Butter the inside of a 2½-3 quart baking dish.  Layer the bottom of the dish with one third of the bread cubes.  Top with one third of the meat, one third of the spinach mixture and one third of each of the cheese.  Repeat these layers twice more with the bread, meat, spinach and cheese.

6. In a medium bowl, combine the eggs, milk, onion powder, garlic/herb seasoning, paprika, and pepper.  Whisk together until blended.

7.  Pour the mixture evenly over the bread and spinach layered in the baking dish.  Cover with plastic wrap and chill for at least 8 hours or up to 1 day.

8. Remove from the refrigerator 30 minutes before baking.  Preheat the oven to 350˚ F.  Bake uncovered until puffed, golden brown and cooked through, 45-55 minutes.  Let stand at least 5 minutes before serving.

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Dothraki Flat Bread

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Game of Thrones Series Week #6

Even though there was no new Game of Thrones shown last week, I still wanted to post a new recipe today for the series we’ve got going on for it now. I’m having that much fun with this whole making themed food thing. It kinda makes me sad that the season will be over soon…

When I first picked this recipe out, I was a little worried about writing the post because I wouldn’t have an episode to recap and review. I didn’t know what the heck I would be talking to you guys about if I couldn’t be talking about the previous week’s episode. I thought that I wouldn’t have something interesting to talk about.

And then, I made the flatbread. And guys, do I have a story for you.

The official, published title of this post is “Dothraki Flatbread”, but for the sake of the story that’s about to come, I’m gonna go ahead and add a little subtext to that:

“Dothraki Flatbread (And That One Time When Jess Set Her Oven on Fire)”

Yep, you read that right. While making this flatbread, my oven literally caught on fire. Twice.

Curious to hear what happened? Just keep reading.

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I decided to make flat bread for a couple of reasons: first of all, I friggin love the stuff. Chewier and fluffier than traditional pita bread, is flat bread is cooked over very high heat until it puffs up and browns on either side. Then it’s brushed with melted butter and herbs and served warm. I’ve wanted to make some of my own for a while (just to see if I could), and as I was pondering this, it occurred to me that it would be a recipe that I could work into my GoT series. Although Khal Drogo and the Dothraki are far behind Daenerys by now in the television series, I didn’t see any reason why I could include a recipe in my blog series that was dedicated to them. Flat bread’s (or by it’s traditional name, naan) origins are in Asian and Indian cuisines, and I can’t help but think that in George R. R. Martin’s imaginary world, the Dothraki are meant to represent an ‘Asian’/”Ethnic’ culture. I could get into another conversation about that, but instead. I’ll just stay on topic with the story of what happened with the flat bread.

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Okay, so when I was researching cooking techniques and methods of making flat bread, I saw that there were three ways of doing this: making it over a grill, frying it on a stove top, and baking it on a pizza stone in the oven. I’m a lousy griller, so the first option was automatically out. In order to choose between the final two options, I read through some past reviews of other cooks that had made it themselves at home to see what results it yielded for them. Here’s the thing, guys: almost every single review I read (seriously, just about every one) said that frying the flat bread over the stove would make your kitchen/house VERY smoky and set off all your smoke alarms and would take forever to clear out. (The skillet needs to be very VERY hot in order to cook the bread properly) On the other hand, everyone that baked their flat bread in the oven on a baking/pizza stone (again at a very high heat, like 500 degrees hot) said that it resulted in little to no smoke at all, and everything turned out easy-peasy-lemon-squeezy.

What would you all have done if you were in my situation and shoes?

Naturally, you would’ve chosen the baking stone option, right? I mean, what reason would you have to doubt that anything would happen to go wrong for you, when it had gone so well for everyone else? My thoughts exactly.

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In retrospect, there are a few things that I probably would’ve done differently. First, I should have put a sheet pan on the bottom rack of the oven. Second, I probably shouldn’t have brushed the melted butter over the bread while it was still in the oven on the pizza stone. I suspect that it could have avoided all the drama that ensued. Unfortunately, I didn’t do either of those things, so here’s what happened:

I’ve never turned my oven up that high before besides when using the broiler. I wasn’t prepared for how hot it got. It got really, really, REALLY hot. When I placed the naan on the pizza stone for it’s cooking on the first side, it began to smoke a little from how hot it was. That concerned me a little, but I still let it go on doing it’s thing. The real problems started when I brushed the butter on the bread and flipped it. The butter began sliding off the bread and onto the pizza stone…then off and onto the scalding hot bottom of the oven. Butter and intense heat makes grease spots. Really, really, really, REALLY hot grease spots make the “f word”.

You see where I’m going with this?

So yeah, I ignited a fire in my oven. Well, maybe not a fire. More like a big flame. A brief one. It flashed for like two seconds. I screamed. It disappeared. It flared again. I screamed again. Then when it went out, I immediately turned off the oven, removed the pizza stone and put it into the sink with the half-cooked naan still on it. Then I went and sat my shaking, sweaty, frustrated self in a chair for a while to try and calm down.

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Fast forward about 20 minutes later. Me and my older sister have opened up the sliding glass door by the kitchen all the way and have recruited every fan in the house in the effort of blowing out the smoke that has accumulated as a result of my flat bread fiasco. I’m in the middle of a mini-meltdown, ready to throw up my hands and write myself off as the worst cook ever, repeatedly and frantically apologizing and shaking my head (the way I always do when I mess something up in the kitchen). My older sister is patiently and confidently assuring me that it’s not that big a deal, I’m not a bad cook, and the smoke really is going to be all cleared out of the room in about an hour. She also suggests that I try just finishing the rest of the flat breads on a skillet over the stove.

Well, I did. And guess what? Little to no smoke at all. It took about ten minutes, flat. How bout them apples? Don’t ever let me find the people from the reviews who said that baking it on a pizza stone was easier. It will not end well for them.

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Like I said, the fire probably could have been prevented if I had taken the extra precautions with the sheet pan and holding off on brushing on the butter. All the same, I’m still going to be making my flat bread on a skillet on the stove from here on out. Fires are for losers, and the clean up in the aftermath is no fun.

I’m in no hurry to repeat the process of scrubbing out my oven with cleaner, rinsing it out with vinegar & lemon juice, THEN baking lemon and orange peels in it for over and hour just to get rid of the fumes.

So yeah: how was you guys weekend? Anything more eventful than a fire?

Game of Thrones Series

Week 1: Pigeon {Chicken} Pies

Week 2: Winterfell Brown Bread

Week 3: Southron Spinach & Plum Salad

Week 4: Baratheon Smothered Pork Chops & Apple Gravy

Week 5: Lemon Cakes

Week 6: Dothraki Flat Bread

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Dothraki Flatbread

CLICK HERE FOR PRINTABLE VERSION

Recipe Adapted from Allrecipes.com

Ingredients

  •  1 (.25 ounce) package active dry yeast
  • 1 cup warm water
  • 1/4 cup white sugar
  • 3 tbsp milk
  • 1 egg, beaten
  • 2 tsp salt
  • 4 1/2 cups bread flour
  • 2 tsp minced garlic
  • 1 tsp ground basil
  • 1/4 cup butter, melted

 Directions

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy.

2. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.

3. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

4. Punch down dough. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

5. In a small bowl, combine melted butter, minced garlic and basil. Set aside.

6. During the second rising, heat a cast iron skillet or regular, non stick pan over high heat. Make sure you have a lid large enough to fit the  skillet.

7. Dampen your hands in the bowl of water and pick up one of your flatbreads, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble. Brush top of flatbread with melted butter.

8. After about 1 minute, flip the flatbread. It should be blistered and somewhat blackened. Brush cooked side with the butter, then cover the skillet with the lid and cook 30 seconds to 1 minute more.

9. Place the flatbread in a tea towel-lined dish. Repeat with the rest of the flatbreads.

 

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Lemon Cakes

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Game of Thrones Series Week #5

Before I give my recap/thoughts of last week’s episode, let me just say for the record that I am thoroughly ticked off that there is not going to be a new episode of GoT tonight.

Ticked.Off.

It’s really not cool, and I can’t imagine why the Powers That Be at HBO would do that to us. What else could they possibly be showing? Explain it to me, I don’t get it. Actually never mind, I don’t care about the explanation. I just want there to be a new episode tonight, especially after last week’s episode. Grrrr. Moving along to the recap:

  • Daenerys and Daario Naharis FINALLY stopped with the flirting and banter and just did what we’ve known they were going to do since they first met each other. It was very true to Daenerys’ character to make sure that she was in control of the situation though, and I can appreciate that. I did feel a little bad for Ser Jorah- we all know he’s wanted to be in Daario’s position since Daenerys was still married to Khal Drogo. But it was definitely strategic on her part to change her mind about her original plan to execute the slave masters in Yunkai and go with Jorah’s suggestion instead. She’s obviously trying to keep Jorah from becoming embittered against her because of her new relations with Daario by making it clear to him that he still has influence over her decisions, while also letting Daario know that just because he’s slept with her doesn’t mean that she’s going to be biased or partial to his influence. She’s a smart girl, as that was a very tricky situation to navigate.

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  • The scene between Tyrion and Bronn was very well done. Their ‘friendship’ has always been based upon the mutual interests that they share with each other, and although I was slightly disappointed that Bronn chose not to be Tyrion’s champion and accept Cersei’s bride, my disappointment was tempered with his question to Tyrion of “When have you ever risked your life for me?” That shed light on the power dynamic that has always existed between them; they may be friends, but ultimately, Tyrion has always operated in that friendship in the area of privilege and power with Bronn as his hired muscle that gets things done for him for the right price. Tyrion may not have realized this, but this scene showed that Bronn has never forgotten it. He may feel bad for the situation that Tyrion’s in, but ultimately he’s not the ‘servant’ anymore, and he doesn’t feel the need to act like one out of pure sentiment for their past history.
  • And the eternal sufferings and trials of our favorite Damsel in Distress Sansa Stark continue in the Vale. I’ve been hearing a theory that Littlefinger’s come on (and thoroughly disgusting kiss)  was a calculated move on his part that he meant for Lysa to see so that he could ultimately dispose of her. I can buy this for sure: we’ve seen how intelligent and calculated Littlefinger is, and I can’t see him letting his obsession with Catelyn Stark and everything associated with her let him get sloppy and careless enough to make a move on her daughter when Lysa  is such an unstable, high risk liability. He’s too careful for that. He’s probably been waiting for the day that he could shove her through the Moon Door from the day that he told her to poison her husband. Such an evil jerk.

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  • Whoa, I did NOT see that scene between Oberyn and Tyrion coming! I can definitely understand his reasoning for wanting to take on the Mountain, but I’m curious to see how this battle goes down. That dude’s enormous. Bronn was an excellent swordsman, but even he was afraid to take the Mountain on himself. Oberyn is of course, driven by a lust for revenge, so he may be entering in the fight with more focus and determination. Was anyone else heartbroken at the look on Tyrion’s face when Oberyn told him about when he, Cersei and Jamie surrounded his crib and Cersei assaulted him? That was awful. It further goes to show that Tyrion has never known what it was for his family to show him any kind of love or affection. He was born being hated and rejected. That’s rough.
  • John Snow’s still being hazed by Ser Alliser Thorne, aka ‘Big Brother Almighty’ back at the Wall. What else is new?
  • I know Brienne didn’t care, but the food blogger in me was totally into the speech about getting a meat pie right. I’ll admit it.

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This recipe is another one that I knew I wanted to do for the GoT series its very beginning. I think just about every GoT fan knows about Sansa Stark and her love for lemon cakes. I wanted to do a rendition of them, I just didn’t know the approach I would take to them. Then I bought The Unofficial Game of Thrones Cookbook, where (of course) there was a recipe for lemon cakes. I’ll be honest with you guys, I was skeptical of it. For one, the ‘cakes’ are actually yeast based. Then, rather than being baked like typical cake, they’re made on a griddle-top like pancakes.

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However, despite my misgivings, I decided to give the recipe a shot. I used round, metal biscuit cutters on my flat top griddle. I also decided to make them in different sizes, both for aesthetics and because it was more practical for expediency purposes. The yeast in the batter makes them puff up nice and fluffy while cooking on each side. I would describe the texture as a cross between a dinner roll and a flaky biscuit. These do not fit into the conventional mold/idea of ‘cake’, however I still like them very much. In all honesty, they’re probably closer to the authentic, medieval style of cake, anyway. These would be a great addition to a GoT themed party, or even for a regular tea party.

As usual, I’ll post the GoT series links below for all those who still need to catch up. See ya next week, guys!

Game of Thrones Series

Week 1: Pigeon {Chicken} Pies

Week 2: Winterfell Brown Bread

Week 3: Southron Spinach & Plum Salad

Week 4: Baratheon Smothered Pork Chops & Apple Gravy

Week 5: Lemon Cakes

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Lemon Cakes

Recipe Courtesy of The Unofficial Game of Thrones Cookbook by Alan Kistler & Americanfood.about.com

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 1 1/2 cups warm milk
  • 2 tbsp granulated sugar
  • 1 3/4 tsp active dry yeast (1 pkg)
  • 1 egg
  • 1/4 tsp lemon verbena extract or lemon oil
  • 2 tbsp unsalted butter
  • 1/2 tsp kosher salt
  • 1 cup all purpose flour
  • 2 tbsp dried lemon verbena, crushed (or 1 tbsp finely grated lemon zest)

Lemon Icing:

  • 1 cup powdered sugar
  • 1 tbsp fresh lemon juice
  • 2 tsp grated lemon zest
  • 1 tbsp light corn syrup
  • 1 small drop yellow food coloring

Directions

1. In a large bowl, mix milk, sugar and yeast. Set aside for about 10 minutes until foamy.

2. Mix in egg, lemon verbena (or lemon oil), 1 tablespoon of the butter, salt, flour and dried lemon verbena. Beat together 5 minutes until a smooth dough is formed.

3. Cover with plastic wrap and rise in a warm place for about 1 1/2 hours (until doubled in volume).

4. Heat griddle over high heat. Test by sprinkling on a little water. If griddle sizzles and water evaporates, it’s ready.

5. Lower heat to medium-low. Melt remaining tablespoon of butter on the griddle. Place muffin rings on griddle and fill halfway with batter. Cover loosely with foil and cook until cakes are browned on the bottom, about 5 minutes.

6. Using spatula or tongs, flip over each small cake and ring. Cover and cook another 5 minutes. Remove to wire racks and allow to cool.

7. Mix together all remaining ingredients and spread on top of cakes. Allow to sit until icing is hardened, about thirty minutes.

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Baratheon Smothered Pork Chops and Apple Gravy

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Game of Thrones Series Week 4

Okay, guys. Before we get to the food, I simply must debrief about what I think is one of the best Game of Thrones episodes that we’ve seen in all of the seasons thus far. Seriously, by the end my heart was pulse was a little faster than usual and I was more than a little miffed when the credits came on and I realized I would have to wait until next week to see the next episode. Fortunately, that happens to be today, so all is right with the world again:

  • I really don’t like Stannis Baratheon. To me he’s an opportunist that’s willing to use any means or follow any cause so long as it will make him win- for now it’s that crazy Melisandre’s “Lord of Light” cult, but if that ever stopped working for him, I’m pretty sure he would cut and run from that too. Even though his loss in the battle at King’s Landing meant Joffrey’s victory, I was still glad that he was left with barely any army and no money. It was fun to watch him get chewed and spit out by the Iron bankers. As usual, Sir Davos had to come to his rescue. Honestly, I’m pretty sure Stannis wouldn’t even still be a king if it weren’t for Sir Davos.
  • I’ve pretty much despised Theon ever since he went rogue in Season 2 and turned his back on the the Starks for the Greyjoys (who didn’t even care about him anyway.) So it kinda goes without saying that I don’t particularly pity him for how terrible he’s been treated by Ramsay Snow. It’s a shame that Yara ended up abandoning him, and that he’s kinda lost his mind and…another rather important part of his body, but what can you say? What goes around comes around, and around, and around. We’ll see how if ‘pretending’ to be Theon will actually help him towards getting back a hold on his true self- I’m thinking that that plan may backfire on Ramsay…

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  • Daenerys is starting to realize that being a queen isn’t exactly as effortless and glamorous as she probably imagined it to be. #1, she has to sit in a hard chair and spend the entire day listening to HUNDREDS of petitions from commoners who are really just there to either complain, or ask l her for money. #2 Her policies aren’t being as wholly accepted and welcomed as she had thought they would be. Just because she’s a ‘Mother of Dragons’ doesn’t mean that everyone is going to like her in her kingdoms. And #3, Speaking of dragons , ss advantageous as her dragons are for her to take over cities and destroy armies, they are proving to be a major problem in keeping them under control in the general public. I don’t know man: I have a bad feeling about those dragons- like they’re going to be like a dangerous wildfire that Daenerys won’t be able to control when it really will count.
  • I definitely don’t think that the producers of the show handled the now infamous ‘scene’ between Jamie and Cersei correctly (I’m just gonna leave it at that), but his friendship with Brienne and loyalty to Tyrion make it very difficult for me to completely despise Jamie. I also don’t think that would be fair to Nikolaj Coster Waldau’s performance of him either. Regardless of the terrible things that he’s done, Jamie’s not a one-dimensional person and I don’t feel as though he should be viewed through the lens of one particular action or crime that he did. Having said that, I thought that the deal he made with Tywin in exchange for sparing Tyrion’s life signified a very important change for his character; being in the King’s Guard has always been Jamie’s way of staying close to Cersei, and not being forced to betray the love that he has for her by marrying and having children with another woman. The fact that he’s willing to now not only leave the King’s Guard, but also King’s Landing to marry and bear children to carry on the Lannister name signify to me that Jamie has in a sense, given up on Cersei and the ‘love’ that he’s had for her all these years. I think he’s realized that her love for him was either not as strong for him as his was for her, or just never existed in the first place. His ultimate conclusion it seems is that Tyrion’s the sibling worth making sacrifices for, not Cersei.

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  •  What can I say about the trial itself? Can we just give Peter Dinklage the awards now-and I do mean ALL OF THE AWARDS. Good Lord, his performance was just outstanding. I literally was on the edge of my seat for the entire scene, the build-up to the climax was just marvelous. I could feel the sheer devastation that Tyrion felt when Shae appeared and testified against him. It almost made me wish that I was a crier so that I could cry for him, I felt so sorry for how cruel she was to do that. I think the pain of that scene was so powerful not just because it was Shae that delivered the crucial blow to Tyrion’s hopes of mercy in the trial, but also because she gave the false testimony because of hermistaken belief that he had cast her aside simply because he was tired of her when in reality he only made her leave because he wanted to save her life. I’ve always believed from the very first season that Tyrion is the heart and soul of GoT- the show just wouldn’t be the same without him, and last week’s episode certainly reinforced that belief. I can’t begin to guess what will happen now in Tyrion’s trial by combat. We can only wait and see, can’t we?

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So this recipe was begun originally as an intention to follow one of the recipes from my new Game of Thrones cookbook that I told you guys about in my last post. I got as far as sauteeing the apples before changing my mind and just doing things my own way, putting a ‘Jess Twist’ on this dish. The seasoning rub on the pork chops are inspired by the cookbook, while the cooking methods and apple gravy are my own contributions. When it was finished and I was looking for the GoT inspiration in the dish, I immediately thought of Robert Baratheon. Why? Because this is just a real ‘man’s man dish’, that’s why. Spice rubbed thick, tender meat that’s swimming in a thick, hearty apple gravy-it’s just the type of meal you would expect a ‘man’s man’ type of king like Robert to come and feast on after a hunt, joust, or whatever. I went off the script, and it just really paid off.

For those of you just now joining the GoT series, I’ll post the series existing recipes below for you to check out. Until next week, guys!

Game of Thrones Series

Week 1: Pigeon {Chicken} Pies

Week 2: Winterfell Brown Bread

Week 3: Southron Spinach & Plum Salad

Week 4: Baratheon Smothered Pork Chops & Apple Gravy

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Baratheon Smothered Pork Chops & Apple Gravy

Recipe Loosely Adapted from The Unofficial Game of Thrones Cookbook

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  •  10-12 boneless pork chops, about 4- 5 oz each
  • 1 tbsp fennel seeds
  • 1 tbsp butter
  • 1 tart apple, peeled, cored and chopped into slices
  • 1 cup white wine, divided
  • 2 tsp ground cloves
  • 4 tsp ground cumin
  • 6 tbsp sweet paprika
  • 2 tsp hot paprika
  • 2 tsp ground coriander
  • 2 tsp orange zest
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 2 tsp ground cardamom
  • 2 tsp rubbed sage
  • Vegetable oil
  • 2 1/2 cups low sodium chicken broth
  • 1/4 cup all purpose flour
  • 1/4 cup heavy cream
  • 3 tbsp Dijon mustard

 Directions

1. Preheat oven to 350°.

2. Cook the fennel seeds and apple slices in 1/2 cup of the wine in a heavy cast iron, or regular non-stick skillet, covered, for about 20 minutes. Be sure to keep  wet by adding liquid as needed. When apple is soft, add the butter and stir until melted. Remove the apples and fennel seeds from the heat and set aside.

3. In a medium size bowl, combine the cloves, cumin, hot & sweet paprika, coriander, zest, salt, pepper, cardamom and sage. Rub the mixture on the pork chops on both sides.

4. Heat about 1 tbsp vegetable oil in the skillet and turn the  heat up to medium high. Cook steak for about 3 minutes on either side. (It does NOT have to be cooked all the way through). Remove pork to a plate and cover with aluminum foil, leaving the drippings in the skillet.

5. Lower heat to medium-low and combine other 1/2 cup of white wine,, chicken broth, flour, heavy cream and Dijon mustard in skillet. Stir and allow to  cook until flour has completely dissolved and liquid is thickened to desired consistency. Stir apples and fennel seeds into gravy.

6. Spray two casserole dishes with cooking spray. Place pork chops into casserole dishes and pour the apple gravy over them, stirring to combine. Cover dishes with aluminum foil and bake for 30 minutes in preheated oven.

7. Remove aluminum foil and check the seasoning of the gravy, adjusting if need be. Use a fork to test the doneness of pork chops. If it slides in and out of the meat smoothly, they are done.

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Southron Spinach and Plum Salad

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Game of Thrones Series Week 3

Happy Mother’s Day everyone! I hope you all get to spend some time with the mothers or mother figures in your lives and make them feel appreciated. They deserve it.

It’s time for another GoT recipe you guys! I hope you’ve been keeping up with the series, if not I’ll post the recipes that I’ve done so far at the end of this post so you can play catch up. Before we get to the food, I’ll say a few words about my favorite parts of last Sunday’s episode:

  • I know that they’re a crazy family, but I just love the scenes between the Lannisters, especially when Tywin is involved. He’s undoubtedly a bad person, but he’s got a strong dose of pragmatism and resolve to survive at all costs that definitely makes him one of the show’s strongest and charismatic characters. So the Lannister’s are out of dough, huh? Never thought that day would come. As I watched the scene between Tywin and Cersei, I thought it was a great conversation between a rich father facing bankruptcy and his privileged, spoiled daughter who’s always been given everything she wants. I loved Tywin explaining the “facts of life” to Cersei and making her aware that she has to ‘take one for the team’ so to speak in order for them to survive as a family.
  • I’m really curious whether or not Daenerys is really going to get the epic battle for the Iron Throne that she’s dreaming of when it seems like every episode just puts up another roadblock/reason for why it’s not her time to invade Westeros and “take what is hers by blood and fire” (God, she used to get on my nerves when was forever saying that in season 2). I know that because she has the dragons, we’re going to get some kind of fancy special effects-laden scene, but I’m not altogether convinced that GoT is going to end with her as the supreme ruler of everything and everyone.

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  • Then of course, there’s Sansa- poor, poor Sansa. Now, not only is she dealing with Little Finger ( who is not only responsible for Joffrey’s death, but pretty much…everything that has to do with the major fallout ofKing Jon Arryn’s Hand- which is also the entire reason that the plotline of GoT got started in the first place) she’s also stuck with her crazy aunt who still harbors  jealousy for her mother and all the things Catelyn had that she never could. And, she has to get married AGAIN to her younger cousin. Sheesh. Sansa just can’t catch a break to save her life. I have a feeling that Sansa is going to end up doing something very drastic and heroic to save herself when this is all said and done- she’s been through too much without having the opportunity to defend or protect herself from all these people who keep wanting to harm her. I hope to God that one of those drastic things is shooting an arrow through Littlefinger’s head.
  • I really liked the short, but powerful scene between Cersei and Oberon. I don’t feel pity for her generally, but I felt for her situation as woman trapped in a ‘man’s world’ while still struggling to maintain her dignity and self esteem- even if it means causing pain and abuse to those weaker than she. I’m still thinking about that line: “Everywhere in the world they hurt little girls.” It gives me chills because of just how true it really is
  • Spinach Salad3
  • Finally an episode with Bran scenes that I can get into! Their escape from Craster’s Keep was pure suspense and satisfaction-especially Bran using his powers through Hodor to get them out of there. Now I finally see the merit behind all those creepy times that his eyes roll back in his head and he sees those weird visions. (Random fact: rolling eyeballs give me pure goosebumps. I just don’t like looking at it.)
  • Too bad Bran and Jon didn’t get to see each other again. I feel like a Stark family reunion (what’s left of them anyway) would be full of so much feels and emotion after all they’ve been though. At least Jon got to see the direwolf again. And at least that horrible Karl jerk got his- from both Jon and one of the women he’d been victimizing. It was a solid call to burn that hell hole to ground. Burn it and bury it forever.

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Guys! I’ve made a discovery- turns out, there’s a Game of Thrones Cookbook. A real one. Actually more than one- there’s an official one: A Feast of Ice and Fire, then there’s an unofficial one : The Unofficial Game of Thrones Cookbook. I was at an outlet store in my hometown a few weeks ago, and I came across the unofficial cookbook on a shelf priced for only $3.99 (that was marked down from an original price of $19.95). Now, you really can’t beat that, can you? So of course, I bought the cookbook (…along with a few others that were also too discounted to not buy. I collect cookbooks like some people collect stamps; there’s never too many. Don’t judge me.)

Question: what IS the actual difference between Official and Unofficial in this context anyway? I read the caption on the cover of the book that reads: “This book is unofficial and unauthorized/ It is not authorized, approved, licensed or endorsed by George R.R. Martin, his publishers, or HBO.”

So…does that mean that the other is authorized, approved, licensed or endorsed by George R.R. Martin, his publishers, or HBO? How does that even work? I don’t understand.

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Anyway, official or unofficial, this cookbook is pretty awesome, guys. The recipes are the perfect blend between medieval and still modern enough for the average cook to be able to easily recreate them. I’ve already made a few that I’m super pumped to review and share with you, the first of which being this delightful salad. I’ve never had a salad with plums in it before, but now that I have, I’m pretty much sold on making it a regular occurrence for when I eat salad from here on out. It adds such a special sweetness that is evenly balanced with the acidity of the lemon and orange flavors in the tangy dressing. Throw in some diced chicken or other type of protein, and you’ve got one winner of a meal here.

One of the things I love best about the cookbook is the little introductions that they author gives at the beginning of every recipe that serve to link them to their relevance to the book series. I thought that I could include it in my posting of the recipe here as well.

Thanks for tuning into this week’s  GoT post- stay tuned for next week’s recipe. I’ll give you a hint into two words: Baratheon. Pork.   😉

Game of Thrones Series

Week 1: Pigeon {Chicken} Pies

Week 2: Winterfell Brown Bread

Week 3: Southron Spinach & Plum Salad

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Southron Spinach & Plum Salad

Recipe Courtesy of The Unofficial Game of Thrones Cookbook by Alan Kistler

CLICK HERE FOR PRINTABLE VERSION

“After a fine day or tourney, Sansa joins the royal court at the riverside for a feast. It’s a magical evening where simply joys and the beauty of the night seem all the more enhanced. This salad of spinach and plums is both healthy yet provides a sweetness to complement the flavor of the night for the young Sansa, who has no idea how far away such lovely times will seem in the months to come.” (A Game of Thrones, Chapter 29 -Sansa)

Ingredients

  • 2 cups baby spinach leaves, torn
  • 4 plums, pitted and sliced into wedges
  • 1/4 cup balsamic vinegar
  • 3/4 cup olive oil
  • 1/2 lemon juice
  • 1/2 cup orange juice
  • 4 teaspoons lemon zest
  • 4 teaspoons orange zest
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon black pepper, ground
  • 1/2 cup finely chopped basil

Directions

1. Arrange the spinach and plum wedges on 4 plates.

2. Whisk vinegar, oil, juices, zests, salt, pepper, and basil in a bowl.

3. Drizzle approximately 1/3 of dressing over spinach and plums on plates. Remaining dressing may be refrigerated.

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Winterfell Brown Bread

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Game of Thrones Series {Week 2}

Happy GoT Day, guys! I hope you all were able to catch my first post of this totally awesome series I’m doing right now dedicated to the popular HBO show, but if not, just click on the link and check it out so you can be all caught up for this week. I thought that before we get to the recipe, I’d talk a little bit about last week’s episode a little bit with some of my favorite moments from it. (If you don’t want spoilers, go ahead and skip this part)

  • Omg, it was Margery’s grandmother Olenna (with Littlefinger) who poisoned Joffrey! She honestly would not have been the first suspect on my list, which I guess goes to show why she would realistically be able to get away with it. I gotta say though, that maternal instinct of hers is really admirable- I sure as heck wouldn’t want to leave my granddaughter in the ‘care’ of a sadistic monster like Joffrey. Whether she sees it or not, girlfriend really is better off with him dead.
  • Speaking of Margery, I gotta applaud how fast she works to make sure that she’s able to sway Tommen over to her influence and not that of Cersei’s. My sister (who’s very familiar with the books) tells me though that Margery is really supposed to be no older than 15- this is kinda confusing to me, as Natalie Dormer (however lovely and talented) is umm…not 15. The wide age gaps between her and the actors portraying Joffrey and Tommen have proven kinda distracting to me into buying them as actual couples and I wish I knew why the producers of the show just didn’t decide to go with a younger actress to be more realistic.

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  • Ugh, I SO wish that poor Sansa could catch a break at sometime during this show. From Joffrey and Kings Landing to Littlefinger and the open sea/unknown? I honestly don’t know which one is worse. I can’t get over this yucky feeling that he schemed to lure her away from Kings Landing out of some sick fantasy he has about seducing her because he never was able to get Catelyn Stark for himself and feels like the daughter is the next best thing to her mother. The guy’s just a real creepy jerk.
  • Jamie and Brianne: I swear man, they’re just the best BFFs ever. Brianne’s character really served an awesome purpose in showing us a more complex, sympathetic side to Jamie’s character that (in spite of all the bad things he’s done) makes me really unable to completely dislike him. I don’t really dislike him at all actually, and find myself hoping that nothing else arises that makes me change my mind about that. I felt kinda sad about the scene between them when she left to find Sansa- something about it just made me feel like it was a real goodbye…

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  • I loved the scene between Tyrion and Jamie in the prison cell. You could really feel the subtle respect that they have for each other, which Tyrion hasn’t been able to receive from Cersei or Tywin. Once again, to me it shows Jamie’s ‘nobler’ side and feeling of loyalty to Tyrion if for no other reason than for the fact that #1: Blood is blood, and #2: if it weren’t for Tyrion, he wouldn’t be getting better at learning how to fence with his left hand.
  • Look, I like to oogle at the eyecandy that is Jon Snow more than anybody…but the truth is, that most of the time, I don’t care about what’s happening at the Wall. Same thing with Bran. If they could just meet up with some of the other characters elsewhere, I feel like I could get more into their storylines- but on their own? I just can’t get completely interested.

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Today’s post is of a recipe that I knew I wanted to do for a GoT series before I even decided that I would actually be doing a GoT series. The inspiration for it just seemed so perfect. When I first started watching the show, one of the things that really pulled me into it the plot was Sean Bean’s performance as Ned Stark. I just loved Ned (and no, it wasn’t just because of his looks, although they certainly didn’t hurt). I loved him as husband, father, lord, and overall person. He was certainly good for what ailed Robert Baratheon (albeit too late), and I think would have made a far better king. One of the best things I loved about Ned was that he was all about protecting his family, and preserving all that he had managed to build at Winterfell.

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I knew that I definitely wanted to do a bread dish for the series- the question was which characters would I take the inspiration from in choosing a recipe to use. I eventually decided on this one because of how much all the elements really reminded me of the elements of Winterfell to the point that I could see this really being served there for a meal. It’s rustic, dark and yet a sturdy, hearty bread. Gotta be the Starks to a T, right? However, this may not be the last bread recipe I do for the series- I may decide on a light brioche for the Lannisters, or maybe  even a fruit loaf of some kind, we’ll see…

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Okay, so can I be honest with you guys? This bread really reminds me of the delicious, dark loaf of bread that gets served at a certain popular steakhouse on a wooden cutting board with a knife stuck through it. If that’s not enough of a clue for you then think of it this way: it’s antonymous with the words, “In-Front.”

Think about it. Right. There you go.

So, yeah, it’s really very good. The rye flour gives it a really earthy, almost nutty flavor that I didn’t think I would actually like as much as I did. The molasses gives it a rich sweetness that isn’t too overpowering, along with the cocoa powder that also gives it that dark color that I was really looking for when I decided to make this bread. In short, it’s well worth the effort. One more thing: I would definitely recommend following the tip that I included below the recipe for a chewier crust- it’s the perfect crowning touch.

Stay tuned for next Sunday to see what else I cook up for the GoT Series 🙂

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Winterfell Brown Bread

Recipe Courtesy of Hodgson Mill.com

CLICK HERE FOR PRINTABLE VERSION

Ingredients

 Directions

1. Put water in a large bowl.  Add brown sugar and active dry yeast.  Let yeast develop for about 5 minutes.

2. Add molasses, rye flour, vital wheat gluten, cocoa and caraway seeds.  Beat well, then let sit for ten minutes.  Mix in melted butter and salt. 

3. Mix in 1 cup of Best For Bread Flour.  Stir in enough of the remaining Best For Bread Flour to make soft dough and knead for 8-10 minutes.

  4. Put dough in an oiled bowl, cover with damp cloth, and allow to rise in warm place for one hour or until doubled.

5. Divide the dough into two pieces.  Gently knead to work out air bubbles and form into loaves and place in two greased loaf pans. 

6. Cover with a damp cloth and allow to rise another hour or until the dough is nearly doubled.

7. Bake in a 400º preheated oven for 25 to 28 minutes.  Immediately remove from pans and cool on a wire rack.

  Makes 2 loaves .

* Chewy crust – Place empty metal baking pan on bottom rack in oven during preheating process.  Directly after placing the bread in the oven, place ¼ cup of water along with a couple of ice cubes in empty metal pan and immediately close the oven door.  Doing this along with slashing the top allows the bread to rise a little more during the first few minutes of baking and leaves it with a nice chewy crust.

 

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Pigeon {Chicken} Pies

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Game of Thrones Series {Wee1}

You guys remember when I mentioned in my Chicken Stir-Fry post that I was thinking about doing a series that was centered around the HBO tv show “Game of Thrones”?

Well, I decided to go ahead and do it. I really think this may be one of the best series that I will ever do on the blog. I’m so excited for it and I think you guys will  like the recipes I’ve decided to put out. Ideally, I would have started this 3 weeks ago when the show first returned for its 4th season. However, since things don’t always go according to plan, I’m gonna be a late bloomer and hit the series off today, on the day that the 4th episode premiers. As the show only comes on once a week, I also decided that I would post the recipes once a week, every Sunday. I’m hoping to have a GoT recipe every Sunday until the end of the season. Knock on wood that I can actually pull it off…

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For those of you that don’t watch it, Game of Thrones is a medieval/fantasy show that’s centered around a complex, intricate plot of characters that are all involved in schemes, intrigues and webs that involve a fight over an Iron Throne and who will sit on it. It’s based on a series of wildly popular books by George R. R. Martin that still isn’t complete as of yet. I’ve only read the first book, and now that I’m watching the show, I don’t feel the need to read the other books and ‘spoil it’ for myself so far as the plot goes. This is actually one of the rare times when I prefer the cinema experience to the book experience of a story. The show writers and actors have all done a phenomenal job of  bringing Martin’s story to life and I wait every season/week to see what’s coming up next.

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Don’t quote me on this (for any book loyalists out there), but I believe  that pigeon pies are mentioned several times in the book series. My inspiration for them however, came from the episode with the Purple Wedding- arguably the best episode of Game of Thrones, like ever. Why? Because Joffrey Baratheon (i.e., the worst character to have ever graced the screen of my television)……

STOP READING IF YOU DON’T WANT A HUGE SPOILER.

was poisoned at the conclusion of the episode. I have to be honest guys, when I saw him start choking and gasping after drinking the wine and I realized what was actually happening,  I literally stood up and screamed out a resounding “YES!”

Does that make me a bad person? I don’t think so, anyway.

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Anyway, back to the food. Just before that “huge” thing happens to Joffrey, an enormous pie filled with live pigeons is brought out at  he and Margery’s wedding that is typically served at festive , royal celebrations. In lieu of that momentous episode, I thought I would make a rendition of ‘piegon pie’ for my first recipe of the GoT series on the blog. Although I’m sure they’re plentiful in King’s Landing, Pigeons are…kinda scarce in the grocery stores of my neck of the USA.  However, we’ve got plenty of chicken. So I decided, hey, I’ll just use chicken breast- it’s all the same so long as it’s still poultry, right?

My original plan was to make this into one big chicken pie, however at the very last moment I decided to try to make them into individual servings. I thought it would look more medieval/rustic, or whatever. Aren’t they cute? I can just imagine them being made in a medieval style Westeros bakery and then being hawked on the street by some portly guy pushing a wooden cart down some  narrow cobblestone street and-

Okay, never mind.

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However, I will say though, that doing it my way will require using quite a few pie crusts for the recipe to cut out the dough for the individual muffin tins (around 8 full crusts). If that’s too many for you, then feel free to dump the whole thing into one 11 x 14 dish, or into 2 deep dish pie crusts. That’s perfectly fine.

So let’s talk about taste. I’m totally fine with admitting that I used a Pillsbury pie crust for these. I definitely didn’t feel like making 8 recipes of pie crust. Nope, I didn’t. (If you do, then congratulations: you were Betty Crocker in a past life.) The store bought brand was stills a delicious crust; flaky and buttery and the perfect compliment to the filling.  Ohhh you guys the filling: rich, hearty and thick, bursting with huge chunks of chicken and vegetables in every bite. You could put away two or three of these babies easily…maybe even more (not that I would know about that from experience, though.)

In short, these pies were just as satisfying to eat as it was to watch the episode with the Purple Wedding. If that doesn’t tell you how delicious they are, then I honestly don’t know what will.

Stay tuned for next Sunday, where I’ll be sharing my next Game of Thrones recipe 🙂

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Pigeon {Chicken} Pies

Recipe Adapted from Ina Garten

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 1 rotisserie style chicken
  • 3 tablespoons olive oil
  • 5 cups chicken stock
  • 2 chicken bouillon cubes
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 1 cups yellow onions, chopped
  • 3/4 cup all-purpose flour
  • 1/4 cup heavy cream
  • 1/2 tablespoon sugar
  • 1 tablespoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon ground coriander
  • 1 16 oz bag of frozen mixed vegetables (carrots, corn, peas and green beans)
  • 8 pie crusts (4 boxes of pre-made refrigerated crusts, like Pillsbury)
  • Non-stick cooking spray

Directions

1.  Remove skin from rotisserie chicken and discard. Pull chicken off the bones and discard carcass. Roughly chop chicken into bite sized cubes. You should have about 4 to 6 cups.

2. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.

3. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add heavy cream, sugar, onion powder, pepper, rosemary, and coriander. Add the cubed chicken, onions and mixed veggies. Mix well.

4. Remove chicken mixture from heat and allow to slightly cool. Preheat oven to 450 degrees. Spray 2 12 cup muffins tins thoroughly with cooking spray. Roll out 1 pie crust at a time on a floured, smooth surface

5. Using a 4 1/2 inch round (like from a small bowl), cut out shapes for bottom crust. Line crust in bottoms of muffin tins, making sure that the edges come out over the tops of the tins.

6. Spoon cooled chicken mixture into crust lined tins, about 2 heaping tablespoons per pie. Use a 4-inch round to cut out shapes for the top crusts. Place crust over the tops of tins, crimping the bottom crust edges together with the top ones to seal the pies. Spray pie tops with cooking spray.

7. Bake pies for about 20-25 minutes or until golden brown. Allow to cool slightly before removing from muffin tins (they will be very hot).

 

 

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