Recipes

A Recipe of Green Food for that Party

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A Recipe of Green Food for that Party

Dead on, you need something savage and green to take to that St. Patrick’s Day party. Sorry, that is all the Irish slang I know. I don’t understand the need to dye all the foods the color of the holiday, but that doesn’t stop me from baking, dyeing and shoving that cake right in my face!

If  you are thinking, “I can’t bake.” Yes you can and don’t worry! I have a simple recipe for Rum Cake that was my Granny’s “semi-homemade” recipe for the working woman with no time or is a terrible baker or a lazy ass like myself.

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Review: Feeding Hannibal – A Connoisseur’s Cookbook

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Review: Feeding Hannibal – A Connoisseur’s Cookbook

Happy Halloween! Last day for the October Scary Book Reviews. You know what’s a really scary topic? Cannibals!

I remember I was partway through Season One of the TV show Hannibal, and I was already hooked on the charismatic killer and dazzled by the gorgeous food he would serve to his unsuspecting guests.

Some of his gourmet dishes were so intriguing, I did extensive research to find out what they were. Well, sort of extensive. Okay, I think it was exactly one google search (“hannibal episode 10 ham with hoof”), but it took me right to “Feeding Hannibal”, a blog by Janice Poon, the food stylist for the show. Setting up beautifully prepared meals for each episode is a complicated job, and Janice’s blog is overflowing with recipes, sketches, behind-the-scenes stories, and of course details about what she used to make it look like Hannibal was cooking someone’s liver. Or lung. Or arm, complete with hand and fingers.

Best of all, Janice reserved some of the tastiest bits of trivia for her latest project, Feeding Hannibal – A Connoisseur’s Cookbook. Two hundred and forty full-color pages with everything you need to make your own Hannibal-themed dishes.

Anybody hungry?

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Academy Awards 2016: Appetizers for Your Party!

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Academy Awards 2016: Appetizers for Your Party!

The Academy Awards are fast approaching. We are not attending, so we can eat what we want because we do not have to fit in that dress or tux! I personally love appetizers. I don’t like to eat a lot at once and appetizers are the perfect way to experience many different dishes in small bites. Here are some of my simple favorites that your friends will love.

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Dinner is Coming – A Song of Sugar and Spice

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Dinner is Coming – A Song of Sugar and Spice

If you’re anything like me, you took a little extra time while reading George R.R. Martin’s A Song of Ice and Fire to visualize the passages in which he describes the foods of his world. He pays special attention to describing the meals in loving detail, encouraging my inner fatty to fantasize about shoveling all of that food into my face while sitting next to some of my favorite characters from the books.

Apparently Chelsea Monroe-Cassel and Sariann Lehrer felt the same way, as they set out to recreate the meals described by Martin throughout the novels. The resulting cookbook, A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook, is quite delightful.

These ladies really did their research, converting original medieval recipes to accommodate the modern kitchen. The cookbook itself is organized by the geographical regions in Martin’s world, from as far North as the Wall, South to Dorne, and even across the Narrow Sea to Meereen and Tyrosh.  Where possible, the authors include the original medieval recipe as well as suggested pairings with other recipes to create delicious, authentic meals. I also plan on actually eating all of them – even the Honey Spiced Locusts and Fiery Dornish Rattlesnake.

I will be quite honest and include both opinions of these dishes’ taste and those of whomever I can find to eat these dishes with me. Chelsea and Sariann also have their own blog where you can find some of the recipes they are working on. They also give commentary and pointers on their recipes. I would like to do something along those lines, but you will be receiving advice and commentary from a complete, self-confessed amateur.

Oftentimes when I read a recipe, I find myself wanting a slightly “simpler” explanation of what is going on – the chef who wrote the recipe obviously knows what they are doing, but I don’t always know what they mean! Hopefully knowing that someone out there is picking up this cookbook for the first time, and learning to cook these dishes for the first time will encourage you to buy the cookbook and try it out for yourself!

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