A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook (A Song of Ice and Fire) Read Online Free PDF Page B

puree, creatinga near-perfect blend of tastes. The thyme adds a touch of sophistication, and the whole dish comes together beautifully.
    3 strips of bacon, plus extra for garnish
    1 teaspoon olive oil
    1 small onion, diced
    One 15-ounce can cannellini beans, rinsed and drained
    1 teaspoon dried thyme, plus extra for garnish
    2 cups chicken stock
    ¼ cup feta cheese, plus extra for garnish
    ¼ cup orzo
    1 cup water
    Salt and ground black pepper to taste
    In a small skillet, cook the bacon over medium heat until it is well browned but not burned. Remove to a plate covered with paper towels to drain. Pour off all but 1 teaspoon of bacon fat from the pan. Add the olive oil to the remaining fat.
    Add the diced onion to the skillet and sauté for 3 to 5 minutes, or until it is just starting to brown. Add the beans, thyme, and stock, then raise the heat to high. Bring the soup to a boil, then turn it down to a simmer. Half cover with a lid, and cook for 10 minutes.
    Puree the soup either with an immersion blender, or in batches with an upright blender. Return the soup to medium heat, then add the feta, orzo, 2 strips of crumbled bacon, and water. Cook for 5 minutes, or until the pasta is tender. Season with salt and pepper.
    Ladle the soup into individual bowls, crumble a bit of the leftover bacon on top, garnish with thyme and feta, and serve.

    Pork Pie
    “If I could fly, I’d be back at Castle Black eating a pork pie,” said Sam
.
    —A CLASH OF KINGS
    Medieval Pork Pie
    To mak pyes of pairis tak and smyt fair buttes of pork and buttes of vele and put it to gedure in a pot with freshe brothe and put ther to a quantite of wyne and boile it tille it be enoughe then put it in to a treene vesselle and put ther to raw yolks of eggs pouder of guinger sugur salt and mynced dates and raissins of corans and mak a good thyn paiste and mak coffyns and put it ther in and bak it welle and serue it
. —A NOBLE BOKE OFF COOKRY, 16TH CENTURY
    Serves 6 to 8Prep: 15 minutesCooking: 45 minutes to 1 hour
    Pairs well with Bean-and-Bacon Soup ,
Cream Swans , dry cider
    This medieval pork pie is nothing like the savory modern meat pies with which you may be familiar. This is a sweet meat pie, flavored with honey and ginger. If you enjoy pork served with sweet barbecue sauce, this is the dish for you.
    1½ pounds ground pork
    ½ teaspoon salt
    4 egg yolks
    2 teaspoons ground ginger
    ¼ teaspoon ground black pepper
    ⅓ cup honey
    ½ cup dried currants
    ½ cup chopped dates
    1 batch Medieval Pastry Dough or dough for a double-crust 9-inch pie, unbaked
    Preheat the oven to 375°F.
    Brown the pork in a skillet over medium heat. Let cool slightly, and mix well with the salt, egg yolks, spices, honey, and fruits. (The filling should be very moist.) Place the mixture in the pie shell and add the lid. Fold the top dough under the edge of the bottom crust and pinch the edges shut. Cut decorative steam holes in the top of the pastry, and bake for 45 minutes to 1 hour, or until golden brown.
    Cook’s Note: This makes a great pairing with the Cream Swans, because you will be able to use the egg yolks for the pork pie, and the whites for the swans.

    Modern Pork Pie
    Serves 6 to 8Prep: 15 minutesCooking: 45 minutes to 1 hour
    Pairs well with White Beans and Bacon ,
Baked Apples , sweet cider
    The modern pork pie is dense and savory. Drizzled with barbecue sauce, hot sauce, or ketchup, it is rendered utterly delicious. If, against all odds, you end up with leftovers, this pie is wonderful for a quick, cold breakfast straight from the fridge.
    1 onion, diced
    1½ pounds ground pork
    1 sleeve of Ritz crackers, about 1½ to 2 cups crushed
    1 tablespoon poultry seasoning
    ½ teaspoon ground cumin
    Pinch each of salt and ground black pepper
    ⅓ cup spicy barbecue sauce, plus additional for serving
    2 apples, cored, peeled, and thinly sliced
    1 cup grated cheddar cheese
    1 batch Medieval Pastry Dough or dough for a double-crust 9-inch pie, unbaked
    Hot sauce and