A Feast of Ice and Fire, a Cookbook Review

 Authors Chelsea Monroe-Cassel and Sariann Lehrer have done a marvelous job with this Official Companion Cookbook. More than 200 glossy pages, including gorgeous photography of each dish and easy to follow recipes, this cookbook is a treat for fans of the books. just plain old cooks, and those interested in medieval cookery alike.

Each recipe comes with two preparations, a medieval version and a modern version.  Also included are recipes for sauces, doughs, and spice blends that will be used throughout the cookbook, each with historical notes and other interesting facts.

The organization of the recipes is very on brand, as we go to each location.  There is The Wall and also The North, both with very rustic and hearty meals.  Then we move on to the south, where we get a bit of seafood such as trout wrapped in bacon and broth of seaweed and clams, but also some real treats like poached pears. Next is Kings Landing where we get royals dishes such as almond crusted trout or Quail drowned in Butter, to the simple fare of the common folk in the city, including bowls of brown and oatbread. Lastly we get the exotic location of Dorne and Across the Narrow Sea, which include such exotic recipes as Honey Spiced Locusts and Dornish snake with Fiery Sauce.

Although there are a few truly exotic recipes that may be more for show than anything else for most cooks, the majority of the recipes are very approachable dishes.

Overall, this is a wonderful cookbook.  I have tried and loved many of the recipes, and look forward to trying many more.

White Beans and Bacon

White Beans and Bacon

 From A Feast of Ice and Fire comes the recipe for White Beans and Bacon..

This is a very simple recipe, particularly if you use canned beans.  It will take a little planning ahead and cook time if  you use dried beans.

We had a very late night where my dinner plans went out the window, so I decided to try this recipe using canned navy beans, and a beautiful thick shoulder cut bacon I had recently purchased. I did have the endive called for in the modern version, but as I'm the only one who enjoys the slightly bitter veggies, I decided to try out the Medieval version for my family instead.

Very simple, fast and declivous, this is going to be my own personal go to when I want a quick savory lunch at home.  I was the biggest fan, giving it a 5/5, both hubby and daughter had issues with either the beans or the bacon portion, giving it a 3/5, but still good, above average.  Personally, I'm a fan of the medieval spice blend Poudre Douce used in this recipe, as I think the sweet and lightly spicy nature give it something like an old world baked beans flavor.

I served it with a very simple salad topped with scallions and some local sourdough.  

I will save this for other weeknight emergencies, but mostly I suppose I'll be making this for myself when I have a bit of craving for something hearty and meaty that doesn't take forever to cook up.