The Unofficial Recipes of The Hunger Games Read Online Free PDF Page A

CHICKEN LIVERS, WELL DRAINED ON PAPER TOWELS
    2 CANS REFRIGERATED CRESCENT ROLLS (16 ROLLS)

    Preheat oven to 375 degrees and line a baking sheet with parchment paper.
    In a large skillet, heat the olive oil over medium heat.
    Add onion, garlic, salt, pepper, sage and thyme. Sauté just until onions are transparent and soft.
    Add the chicken livers and use a spatula to roughly chop them as they cook. Sauté for about 15 minutes, until slightly firm and cooked through.
    Line a colander with paper towels and pour livers in to drain off water, oil and cooking juices.
    Blend mixture in a food processor or blender until fairly smooth and set aside to cool to room temperature.
    Unroll each crescent and place 1–2 tablespoons of filling onto each one. Roll up gently, pinching ends shut once rolled.
    Bake for 8–10 minutes, or until golden.

CREAMY MIXED MUSHROOM SOUP
    SERVES 6
    While Cinna, Portia, Haymitch and Effie talked strategy at dinner, Katniss was focused on tasting new foods. This recipe pays homage to Katniss and her forest foraging while maintaining the Capitol’s theme of very rich foods.
    6 OUNCES SLICED FRESH SHIITAKE MUSHROOMS (OR DRIED MUSHROOMS, SOAKED IN WARM WATER FOR 1 HOUR)
    6 OUNCES FRESH BABY PORTOBELLO MUSHROOMS, CUT IN HALF
    6 OUNCES FRESH WHITE BUTTON MUSHROOMS, SLICED
    1 TABLESPOON OLIVE OIL
    1 TEASPOON SALT
    FRESHLY GROUND BLACK PEPPER TO TASTE
    1 TABLESPOON OF FRESH THYME, CHOPPED
    1 STICK (8 TABLESPOONS) BUTTER
    1 CUP DICED WHITE ONION
    Â¼ CUP GREEN ONIONS, CHOPPED
    Â¼ CUP ALL-PURPOSE FLOUR
    4 CUPS GOOD VEGETABLE, MUSHROOM OR BEEF STOCK
    1 CUP DRY WHITE WINE
    2 CUPS HALF-AND-HALF AT ROOM TEMPERATURE
    Â¼ CUP FRESH PARSLEY, CHOPPED

    Rinse all mushrooms in cold water to remove any dirt and grit. Dry mushrooms with paper towels, cut as directed and set aside.
    In a large skillet, heat the olive oil over medium heat; add the mushrooms, salt, pepper and thyme and sauté for 10 minutes, stirring occasionally.
    In a large, heavy pot, melt butter over medium-high heat.
    Add the white and green onions and turn heat to low, allowing them to cook for 15 minutes.
    Quickly stir in the flour, using a whisk to help the flour soak up the butter and juices.
    Slowly add the stock and wine, stirring well to make sure there are no lumps.
    Add the mushrooms and add salt and pepper to taste. Cover and let simmer on low heat for another 10 minutes.
    Remove from heat, add in the half-and-half and stir until warmed through.
    Pour into soup bowls, garnish with sprinkles of fresh parsley and serve.

BITTER GREENS WITH PEA-SIZED TOMATOES
    SERVES 6
    Greens were an ingredient that Katniss and Gale often brought home from their trips through the woods. It’s easy to imagine that greens were sometimes the only thing they brought home.
    There are many varieties of wild or cultivated greens that could have been used for this dish. We’re using a combination of kale and chard for a slightly bitter yet delicious flavor.
    1 SMALL BUNCH OF FRESH KALE
    1 BUNCH OF FRESH SWISS CHARD
    1 TABLESPOON OF OLIVE OIL
    1 CLOVE CRUSHED GARLIC
    2 TABLESPOONS COOKED BACON, CRUMBLED
    1 TABLESPOON OF BUTTER
    1 TABLESPOON OF WATER
    Â½ PINT OF RED OR ORANGE GRAPE TOMATOES (CHERRY TOMATOES WORK WELL TOO!)
    SALT AND PEPPER TO TASTE
    Â½ TEASPOON APPLE CIDER VINEGAR
    Remove the kale leaves from their stems and rinse the leaves well in a bowl of fresh water to allow any sand to settle.
    Cut off the toughest parts of the stems from the Swiss chard, roughly chop the rest of the stems and leaves and rinse well in a colander.
    Add the kale to the colander and let sit for 30 minutes to drain, or spin in a salad spinner.
    In a heavy skillet, heat the olive oil on medium-high heat.
    Add the garlic and sauté for 1 minute.
    Add the bacon crumbles and butter, and once butter is melted add the greens and 1 tablespoon of water.
    Cover and cook for 10 minutes, stirring occasionally.
    Add the tomatoes, stir well and cover and cook for 5