The Writing Fork: where the book lover and the food enthusiast meet.

 

ellejauffret:

Joan’s War
Joan brought her sword down with all her remaining might, inflicting a deathblow on her opponent, and watched the last of her country’s foes collapse.  
Exhaustion made her knees wobble. She stumbled toward her nation’s flag, fighting hard not to collapse, and rose from the field of corpses, holding onto its flagpole.
An eerie silence hung in the air.
She was the last soldier standing.
She waited for victory’s sweetness to reach her soul, but all she experienced was the acridity of battle and the metallic taste of the blood that ran from her forehead to the curl of her split upper lip. She shook her hand free from its gauntlet and wiped her face, caked with mud and blood.
She expected feelings of relief and euphoria, not grief and sorrow. Triumph was supposed to be savory. Triumph was not supposed to feel this way.
She drew a deep breath and questioned the ashen grey sky, but obtained no answers.
The rising sun splashed its warmth, illuminating the land around her in a bright yellow drizzle as it fought to pierce the smoke-heavy clouds.
From the east to the west and as far south as her sight could reach, the ground was dark red and silver, strewn with the remains of loyal soldiers. Fluid ruby red splatters had hardened and darkened with each passing hour, turning the dew-covered human cadavers into vulture-pleasing carrions.
Behind her lay the smoking ruins of the citadel she had sworn to defend, its cathedral was standing in its center – intact, like she was, by God knows what miracle.
She swept the fields with her eyes, wondering whether a divine or demonic influence had allowed her to survive and led her to victory. Witnessing all these wasted lives, broken family lines, and mayhem – the product of humans loathing their kind- didn’t taste like victory.
SWEET BITTER LEMON CUSTARD
1 tablespoon unsalted butter
3 large eggs, separated
1/2 cup granulated sugar
2 tablespoons all-purpose flour
Zest of 1 lemon 
1/4 cup lemon juice
1 cup milk 
1/4 teaspoon salt
Powdered sugar (for dusting)
 
Butter 4-6 custard cups with unsalted butter. Set aside.
Whisk egg yolks + sugar until almost white and fluffy; mix in the flour + zest+ lemon juice +milk. Set batter aside.
Beat egg whites until a peak forms. Add to batter and mix thoroughly.
Divide batter among 4-6 custard cups and cook in a bain-marie* in a 350 degree-oven for about 20 minutes (until top is lightly brown and fluffy.) Serve war, at room temperature, or cold. Dust with powdered sugar.
 
*Bain-marie: place the custard cups in a baking dish that you filled with water (the water should reach half to ¾ up the sides of the cups.)

ellejauffret:

Joan’s War

Joan brought her sword down with all her remaining might, inflicting a deathblow on her opponent, and watched the last of her country’s foes collapse. 

Exhaustion made her knees wobble. She stumbled toward her nation’s flag, fighting hard not to collapse, and rose from the field of corpses, holding onto its flagpole.

An eerie silence hung in the air.

She was the last soldier standing.

She waited for victory’s sweetness to reach her soul, but all she experienced was the acridity of battle and the metallic taste of the blood that ran from her forehead to the curl of her split upper lip. She shook her hand free from its gauntlet and wiped her face, caked with mud and blood.

She expected feelings of relief and euphoria, not grief and sorrow. Triumph was supposed to be savory. Triumph was not supposed to feel this way.

She drew a deep breath and questioned the ashen grey sky, but obtained no answers.

The rising sun splashed its warmth, illuminating the land around her in a bright yellow drizzle as it fought to pierce the smoke-heavy clouds.

From the east to the west and as far south as her sight could reach, the ground was dark red and silver, strewn with the remains of loyal soldiers. Fluid ruby red splatters had hardened and darkened with each passing hour, turning the dew-covered human cadavers into vulture-pleasing carrions.

Behind her lay the smoking ruins of the citadel she had sworn to defend, its cathedral was standing in its center – intact, like she was, by God knows what miracle.

She swept the fields with her eyes, wondering whether a divine or demonic influence had allowed her to survive and led her to victory. Witnessing all these wasted lives, broken family lines, and mayhem – the product of humans loathing their kind- didn’t taste like victory.

SWEET BITTER LEMON CUSTARD

1 tablespoon unsalted butter

3 large eggs, separated

1/2 cup granulated sugar

2 tablespoons all-purpose flour

Zest of 1 lemon

1/4 cup lemon juice

1 cup milk

1/4 teaspoon salt

Powdered sugar (for dusting)

 

Butter 4-6 custard cups with unsalted butter. Set aside.

Whisk egg yolks + sugar until almost white and fluffy; mix in the flour + zest+ lemon juice +milk. Set batter aside.

Beat egg whites until a peak forms. Add to batter and mix thoroughly.

Divide batter among 4-6 custard cups and cook in a bain-marie* in a 350 degree-oven for about 20 minutes (until top is lightly brown and fluffy.) Serve war, at room temperature, or cold. Dust with powdered sugar.

 

*Bain-marie: place the custard cups in a baking dish that you filled with water (the water should reach half to ¾ up the sides of the cups.)

PRIMROSE’S DANDELION AND GOAT CHEESE SALAD (serves 4)Katniss and Primrose used to harvest edible weeds in the Meadow, filling their buckets with dandelion greens and flowers on which they would gorge for dinner. (chapter 4)Katniss purchased a sick goat that she gave her sister as a gift. Prim nursed it back to health and uses its milk to make cheese.1 lb red dandelion greens6 oz goat cheese (crumbled)Edible flowers (optional)Dressing:2 tbsp olive oil1 tsp Dijon mustard1 tsp sherry vinegar1 tsp sugar¼ tsp salt¼ black pepper

PRIMROSE’S DANDELION AND GOAT CHEESE SALAD (serves 4)
Katniss and Primrose used to harvest edible weeds in the Meadow, filling their buckets with dandelion greens and flowers on which they would gorge for dinner. (chapter 4)
Katniss purchased a sick goat that she gave her sister as a gift. Prim nursed it back to health and uses its milk to make cheese.


1 lb red dandelion greens
6 oz goat cheese (crumbled)
Edible flowers (optional)
Dressing:
2 tbsp olive oil
1 tsp Dijon mustard
1 tsp sherry vinegar
1 tsp sugar
¼ tsp salt
¼ black pepper

Cornucopia Bloodbath Baby Back Ribs2 pounds pork baby back ribs3/4 cup ketchup2 tablespoons light-brown sugar1 tbsp cider vinegar1 tbsp Worcestershire sauce2 teaspoons paprika1 tsp cayenne pepper¼ tsp onion powder¼ tsp garlic powder¼ tsp saltMix all the ingredients (except the ribs) together to make the sauce.Marinate ribs in barbecue sauce overnight. Tightly wrap ribs in aluminum foil and bake in a 300 degree F oven for 2 1/2 hours. Then broil at 500 degrees F for 10 minutes (turning ribs over midway).Tip: Use a good store-bought barbecue sauce (1 bottle- about 16-18 ounces) if you do not have the time or the energy to make it.

Cornucopia Bloodbath Baby Back Ribs

2 pounds pork baby back ribs
3/4 cup ketchup
2 tablespoons light-brown sugar
1 tbsp cider vinegar
1 tbsp Worcestershire sauce
2 teaspoons paprika
1 tsp cayenne pepper
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp salt

Mix all the ingredients (except the ribs) together to make the sauce.
Marinate ribs in barbecue sauce overnight. Tightly wrap ribs in aluminum foil and bake in a 300 degree F oven for 2 1/2 hours. 
Then broil at 500 degrees F for 10 minutes (turning ribs over midway).

Tip: Use a good store-bought barbecue sauce (1 bottle- about 16-18 ounces) if you do not have the time or the energy to make it.

THE HUNGER GAMES’S Blazing Up Cake (Chapter 6)(Pear Clafouti)4 large eggs8 tbsp flour1 cup milk1/3 cup sugar2 tsp pure vanilla extractZest of 2 medium lemons1 pinch of salt1 tbsp Grand-Marnier (or any orange liquor)2 ripe pears (Bartlett best)Pre-heat oven at 375 degrees. Beat the egg with the sugar with a whisk (or in electrical mixer) on medium-high speed until light and fluffy (about 3-5 minutes). Reduce speed to slow and add the flour, milk, vanilla extract, zest, and Grand-Marnier. Pour the batter into an 8x8 baking dish.Peel, quarter, core, and slice the pears. Arrange the slices in a single layer, on top of the batter, starting from the center as to form a sun.Bake until top is golden brown (about 35-45 minutes).Tip: to allow the cake to detach easily, butter the baking dish with about 1 tbsp of butter) and sprinkle it with about 1 tablespoon of granulated sugar.

THE HUNGER GAMES’S Blazing Up Cake (Chapter 6)
(Pear Clafouti)

4 large eggs
8 tbsp flour
1 cup milk
1/3 cup sugar
2 tsp pure vanilla extract
Zest of 2 medium lemons
1 pinch of salt
1 tbsp Grand-Marnier (or any orange liquor)
2 ripe pears (Bartlett best)

Pre-heat oven at 375 degrees. 
Beat the egg with the sugar with a whisk (or in electrical mixer) on medium-high speed until light and fluffy (about 3-5 minutes). Reduce speed to slow and add the flour, milk, vanilla extract, zest, and Grand-Marnier. Pour the batter into an 8x8 baking dish.
Peel, quarter, core, and slice the pears. Arrange the slices in a single layer, on top of the batter, starting from the center as to form a sun.
Bake until top is golden brown (about 35-45 minutes).

Tip: to allow the cake to detach easily, butter the baking dish with about 1 tbsp of butter) and sprinkle it with about 1 tablespoon of granulated sugar.

District 7 (Lumber and Paper) Paper-thin Crêpes4 eggs1 ½ cups flour1 ½ cups milk¾ cup water (or beer)3 tbsp butter (melted)1pinch saltSugar, your favorite jam or spread (sweet or savory)Mix all the ingredients together until smooth and lump free. Butter a crêpe pan and when hot, pour ¼ cup of batter in it while horizontally swirling the pan to make sure the batter spreads all over the pan. Cook over medium-high heat for about 1 minute. Flip the crèpe and cook other side for about 40 seconds (until golden brown). Remove from heat and place crèpe on a plate. Repeat process as many time as you have batter, stacking the crèpes on top of each other.Tip: to rid your batter of any lump, whisk it quickly or use a blender.Presentation: spread jam or sprinkle sugar in crèpe and fold it in four. You can also roll the crèpe to make it look like a little log.Savory version: fill with ham and shredded cheese (gruyère best).Crêpes can be kept at room temperature for a few hours or overnight in the refrigerator if well-wrapped. Just warm in the microwave the next morning before serving.

District 7 (Lumber and Paper) Paper-thin Crêpes

4 eggs
1 ½ cups flour
1 ½ cups milk
¾ cup water (or beer)
3 tbsp butter (melted)
1pinch salt
Sugar, your favorite jam or spread (sweet or savory)

Mix all the ingredients together until smooth and lump free. 
Butter a crêpe pan and when hot, pour ¼ cup of batter in it while horizontally swirling the pan to make sure the batter spreads all over the pan. Cook over medium-high heat for about 1 minute. Flip the crèpe and cook other side for about 40 seconds (until golden brown). Remove from heat and place crèpe on a plate. Repeat process as many time as you have batter, stacking the crèpes on top of each other.

Tip: to rid your batter of any lump, whisk it quickly or use a blender.

Presentation: spread jam or sprinkle sugar in crèpe and fold it in four. You can also roll the crèpe to make it look like a little log.
Savory version: fill with ham and shredded cheese (gruyère best).

Crêpes can be kept at room temperature for a few hours or overnight in the refrigerator if well-wrapped. Just warm in the microwave the next morning before serving.

Seam Blackened Fowl with Roasted SquashesKatniss describes her district, nicknamed the Seam, as covered by coal dust, which lines its inhabitants sunken faces.4 thin skinless chicken breastsJuice of 1 medium lemon2 tbsp blackened Cajun spices (recipe below)4 large zucchini (washed and sliced length-wise in 6 strips)4 yellow squashes (washed and sliced cross-wise in rings)Olive oilCajun spice:1 tsp paprika2 tsp dried thyme1 tsp salt1 tsp ground black pepper½ tsp cayenne pepper1 tsp oregano½ tsp cumin¼ tsp ground nutmegPlace the vegetables on a lightly oiled pan, drizzle with 1 tsp olive oil, and sprinkle with 1/3 tsp salt and broiled at 500 degrees F for 15-20 minutes.Meanwhile, heavily coat one side of each chicken breast with seasoning.Place 1 tsp oil in a shallow pan over high heat. When oil is hot, place the chicken breast (coated side down) and cook for 5 minutes. Squeeze lemon juice on top of chicken and cook for 1 more minute. Turn the chicken breasts over, cover with a lid and cook over medium-high heat for 5 more minutes (until chicken is fully cooked). Assemble and serve.

Seam Blackened Fowl with Roasted Squashes

Katniss describes her district, nicknamed the Seam, as covered by coal dust, which lines its inhabitants sunken faces.

4 thin skinless chicken breasts
Juice of 1 medium lemon
2 tbsp blackened Cajun spices (recipe below)
4 large zucchini (washed and sliced length-wise in 6 strips)
4 yellow squashes (washed and sliced cross-wise in rings)
Olive oil


Cajun spice:
1 tsp paprika
2 tsp dried thyme
1 tsp salt
1 tsp ground black pepper
½ tsp cayenne pepper
1 tsp oregano
½ tsp cumin
¼ tsp ground nutmeg


Place the vegetables on a lightly oiled pan, drizzle with 1 tsp olive oil, and sprinkle with 1/3 tsp salt and broiled at 500 degrees F for 15-20 minutes.
Meanwhile, heavily coat one side of each chicken breast with seasoning.
Place 1 tsp oil in a shallow pan over high heat. When oil is hot, place the chicken breast (coated side down) and cook for 5 minutes. Squeeze lemon juice on top of chicken and cook for 1 more minute. Turn the chicken breasts over, cover with a lid and cook over medium-high heat for 5 more minutes (until chicken is fully cooked). 
Assemble and serve.

DISTRICT 11 RATATOUILLE Rue is from District 11, the one specialized in agriculture. The day of her pre-games interview, she is dressed in a gown with wings and flutters her way to Caesar.1 small eggplant (1 lb) -chopped in small squares3 medium zucchinis (1 lb) –chopped in small squares1 medium onion (1/2 lb) –thinly hopped4 medium tomatoes (1lb)- peeled and grossly chopped2 garlic cloves -crushed 1 tbsp dry parsley2 tsp salt1 tsp ground pepper6 tbs olive oil3 tbsp waterSauté onion in pan with 1 tbsp olive oil until translucent and golden brown. Set aside.In large pan, sauté eggplant and zucchinis with 4 tbsp olive oil for about 8 minutes. Add 3 tbsp water and cover with lid. Cook for about 12 minutes. Then add the last tbsp oil and sauté vegetables again for 5 minutes.Add the tomatoes, garlic, parsley, salt, pepper, stir well and cook an extra 5 minutes.Serve warm.Tip: *to easily peel tomatoes, place them in boiling water for about 3 minutes. Their skin should pull off very easily, but be careful, the tomatoes can be hot to handle.*ratatouille is also a great pasta dressing.Finishing touch: decorate with fresh parsley.
DISTRICT 11 RATATOUILLE 

Rue is from District 11, the one specialized in agriculture. The day of her pre-games interview, she is dressed in a gown with wings and flutters her way to Caesar.

1 small eggplant (1 lb) -chopped in small squares
3 medium zucchinis (1 lb) –chopped in small squares
1 medium onion (1/2 lb) –thinly hopped
4 medium tomatoes (1lb)- peeled and grossly chopped
2 garlic cloves -crushed 
1 tbsp dry parsley
2 tsp salt
1 tsp ground pepper
6 tbs olive oil
3 tbsp water

Sauté onion in pan with 1 tbsp olive oil until translucent and golden brown. Set aside.
In large pan, sauté eggplant and zucchinis with 4 tbsp olive oil for about 8 minutes. Add 3 tbsp water and cover with lid. Cook for about 12 minutes. Then add the last tbsp oil and sauté vegetables again for 5 minutes.
Add the tomatoes, garlic, parsley, salt, pepper, stir well and cook an extra 5 minutes.
Serve warm.

Tip: *to easily peel tomatoes, place them in boiling water for about 3 minutes. Their skin should pull off very easily, but be careful, the tomatoes can be hot to handle.
*ratatouille is also a great pasta dressing.
Finishing touch: decorate with fresh parsley.

Lamb Stew with Dried Plums on a Bed of Wild Rice (from Chapter 8). Training Center Dish.2.5 lbs lamb (cut into large cubes)3 tomatoes (diced and drained) or 14 oz drained diced canned tomatoes2 medium onions (grossly chopped)6 garlic cloves (thinly chopped)¾ lb of prunes (pitted)2 tbsp flourBouquet garni (fresh herbs: 2 bay leaves, 6 sprigs of thyme, 8 parsley sprigs)1 tsp salt1/2 tsp pepper1 bottle white wine (or about 75cl broth or water)Melt butter into a large 5-quart pot. Sautée onion and lamb until brown on medium-high heat Add tomatoes and cook for 5 minutes. Add flour, garlic, bouquet garni, prunes. Cover (“drown”) with white wine and bring to boil. When boiling, reduce heat to low and cook for 1 hour 15 minutes.

Lamb Stew with Dried Plums on a Bed of Wild Rice (from Chapter 8). Training Center Dish.

2.5 lbs lamb (cut into large cubes)
3 tomatoes (diced and drained) or 14 oz drained diced canned tomatoes
2 medium onions (grossly chopped)
6 garlic cloves (thinly chopped)
¾ lb of prunes (pitted)
2 tbsp flour
Bouquet garni (fresh herbs: 2 bay leaves, 6 sprigs of thyme, 8 parsley sprigs)
1 tsp salt
1/2 tsp pepper
1 bottle white wine (or about 75cl broth or water)


Melt butter into a large 5-quart pot. Sautée onion and lamb until brown on medium-high heat Add tomatoes and cook for 5 minutes. Add flour, garlic, bouquet garni, prunes. Cover (“drown”) with white wine and bring to boil. When boiling, reduce heat to low and cook for 1 hour 15 minutes.

GAMEMAKERS PRIVATE SESSION OVEN BAKED APPLEAngered by the little attention the Gamemakers are paying her, when her life is on the line, Katniss shoots an arrow through the apple (located in the rosted pig’s mouth), pinning it to the wall.[http://www.youtube.com/watch?v=L761Sro3vW0&feature=channel&noredirect=1]4 apples (Gala best or any sweet variety) 1 ½ tbsp butter (chilled)1 ½ tbsp butter (at room temperature)1 ½ tbsp sugar4 tbsp brown sugar ½ tsp cinnamonZest of 1 lemonWash, dry, and core apples. Slice the bottoms, so they will be stable in the dish (and not roll/tip over as they cook). Coat the apples with 2tbsp soft butter (as if you were putting sunscreen on them) and roll them in sugar.Butter an oven casserole dish (with ½ tbsp butter) and place the apples in it.Inside the core of each apple, place (in that order) ½ tbsp brown sugar, 1/8 tsp cinnamon, ¼ lemon zest and close with ¼ tbsp butter (like a cork).Bake in a 375 F degree oven for about 35 minutes (or until soft).

GAMEMAKERS PRIVATE SESSION OVEN BAKED APPLE

Angered by the little attention the Gamemakers are paying her, when her life is on the line, Katniss shoots an arrow through the apple (located in the rosted pig’s mouth), pinning it to the wall.
[http://www.youtube.com/watch?v=L761Sro3vW0&feature=channel&noredirect=1]


4 apples (Gala best or any sweet variety) 
1 ½ tbsp butter (chilled)
1 ½ tbsp butter (at room temperature)
1 ½ tbsp sugar
4 tbsp brown sugar 
½ tsp cinnamon
Zest of 1 lemon


Wash, dry, and core apples. Slice the bottoms, so they will be stable in the dish (and not roll/tip over as they cook). 
Coat the apples with 2tbsp soft butter (as if you were putting sunscreen on them) and roll them in sugar.
Butter an oven casserole dish (with ½ tbsp butter) and place the apples in it.
Inside the core of each apple, place (in that order) ½ tbsp brown sugar, 1/8 tsp cinnamon, ¼ lemon zest and close with ¼ tbsp butter (like a cork).
Bake in a 375 F degree oven for about 35 minutes (or until soft).

TESSERA’S BROWN MUSH WITH SNARED BIRDOnce a month,Katniss picks up her tesserae ( a batch of grain and oil). 2 cups bulgur2 cups water (or chicken broth)3 tbsp butter1 lb boneless and skinless chicken breast1 lb green beans (cooked)2 large apples (peeled and diced)2 large sprigs of rosemary 3 sprigs of thyme4 strings of butcher twine (5” each) for decoration 2 tsp salt ¼ tsp pepperPlace bulgur with water and 1 tsp salt in medium sauce pan, bring to boil, then lower heat and simmer for 12-15 minutes. Keep aside. (if using chicken broth instead of water, forgo the salt).Tie strings around chicken pieces (so they look ‘snared’). Season with 1 tsp salt and ¼ tsp pepper.Melt butter in skillet, then place chicken pieces and herbs, and brown meat on both sides for about 5 minutes on each side on medium-high heat. Then cover and cook until chicken done (about 5 to 10 minutes depending on the thickness of your chicken). When chicken is cooked, set aside.Place the diced apples in the skillet that was used to cook the chicken and cover. Cook for about 5-7 minutes, stirring 2-3 times.Heat your green beans.Place all ingredients on plate and decorate with fresh herbs.

TESSERA’S BROWN MUSH WITH SNARED BIRD

Once a month,Katniss picks up her tesserae ( a batch of grain and oil). 

2 cups bulgur
2 cups water (or chicken broth)
3 tbsp butter
1 lb boneless and skinless chicken breast
1 lb green beans (cooked)
2 large apples (peeled and diced)
2 large sprigs of rosemary 
3 sprigs of thyme
4 strings of butcher twine (5” each) for decoration 
2 tsp salt 
¼ tsp pepper


Place bulgur with water and 1 tsp salt in medium sauce pan, bring to boil, then lower heat and simmer for 12-15 minutes. Keep aside. (if using chicken broth instead of water, forgo the salt).
Tie strings around chicken pieces (so they look ‘snared’). Season with 1 tsp salt and ¼ tsp pepper.
Melt butter in skillet, then place chicken pieces and herbs, and brown meat on both sides for about 5 minutes on each side on medium-high heat. Then cover and cook until chicken done (about 5 to 10 minutes depending on the thickness of your chicken). When chicken is cooked, set aside.
Place the diced apples in the skillet that was used to cook the chicken and cover. Cook for about 5-7 minutes, stirring 2-3 times.
Heat your green beans.
Place all ingredients on plate and decorate with fresh herbs.