The book itself is gorgeously done, and feels nice and sturdy for something that’ll spend lots of time on my kitchen counter. I found the photographs inspiring and fun to look at without being intimidating, and the recipes are easy to follow. The book is also full of GoT world-building tidbits, and it’s obvious the author is still a huge fan.
I also have the 2012 cookbook for GoT by the same author, published back when the TV series was taking the world by storm. As I was reading this one for the first time I found myself remembering what it was like trading theories about the show at the office every week, and how much fun it was to bring food to work that I’d made from that cookbook.
As much as it’s a great companion to the more recent GoT stuff, this new version also reminds me how much I love that universe. There’s something about making and eating real food that‘s sort of immerses you in the world GRRM created, and it’s awesome to get to share that with friends.
I can definitely feel the same same level of enthusiasm for the world of Westeros (and beyond) in this cookbook as the first, but at the same time it’s obvious that the author has been honing both her skills and joy in cooking since then. Her love of GoT, and the care and craft she brings to translating that world into ours through food, really shines through here.
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Highgarden Dumplings
Makes: 4 servings
Directions:
- Preheat the oven to 400°F. Toss the squash with olive oil and spread out on a baking sheet. Roast in the oven for 25 minutes, flipping the squash halfway through, until very tender.
- Make the sauce: Melt the butter over medium-low heat in a large frying pan, stirring occasionally. After several minutes, it should become foamy and start to turn a nutty brown color. Reduce the heat to low, add in the sage, and then stir in the heavy cream. Let cook for several minutes, until somewhat thickened. Remove from the heat and stir in the walnuts and peas.
- Add the cooked squash to a medium mixing bowl and allow it to cool for several minutes. Add the egg and puree with an immersion blender until smooth (the squash may also be mashed by hand). Add in the Parmesan and nutmeg. Gradually add in 1½ cups of the flour. If needed, continue to add flour until you have formed a dough that is not sticky and can be kneaded. Turn the dough out onto a lightly floured surface and knead until smooth.
- Boil a large pot of salted water. Divide the dough into quarters and roll each out into a rope that is no more than ½ inch thick. Cut each rope into sections about 1 inch long. Add the dumplings to the boiling water in batches of four. Allow the dumplings to cook for several minutes, until they are all floating at the top of the water, then scoop them out with a slotted spoon to drain.
- Add the cooked dumplings to the sauce and stir to coat. Serve warm and top with extra Parmesan cheese, if desired
Ingredients
- 1 pound (about 2 cups) butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 egg
- ¼ cup grated Parmesan cheese
- ½ teaspoon ground nutmeg
- 1½ to 2 cups all-purpose flour
- Brown Butter Sauce (recipe below)
- (Sauce: 1 stick butter, chopped fresh sage, ½ cup heavy cream, ¼ cup chopped walnuts, ½ cup peas)
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