Download The Geeky Chef cookbook : unofficial recipes from Doctor Who, game of Thrones, Harry Potter, and more, real-life recipes for your favorite fantasy foods PDF

TitleThe Geeky Chef cookbook : unofficial recipes from Doctor Who, game of Thrones, Harry Potter, and more, real-life recipes for your favorite fantasy foods
LanguageEnglish
File Size10.5 MB
Total Pages184
Table of Contents
                            Title Page
Contents
Introduction
Beverages: Non-Alcoholic
Beverages: Alcoholic
Snacks and Appetizers
Soups and Stews
Entrées
Cakes and Cupcakes
Desserts
Acknowledgments
About the Author
Index
Dedication
Copyright
                        
Document Text Contents
Page 2

Unofficial Recipes from Doctor Who, Game of Thrones, Harry
Potter, and more Real-Life Recipes for Your Favorite Fantasy

Foods

Cassandra Reeder, the Geeky Chef

Page 92

As mentioned in the foreword, this was the recipe that inspired me to create
Geeky Chef, so it holds a very dear place in my heart and stomach.

In Twilight Princess, Link is told that a monster has been seen around Zora’s
domain and seems to have an affinity for reekfish, which is a sort of red-colored
fish known for its pungent smell. You track down the monster by following the
scent of the reekfish into the snowy mountains. Upon finding the “monster,” you
discover that he is a yeti named Yeto who lives in the Snowpeak Ruins with his
wife. The Yeti’s wife (Yeta) has fallen ill and the reekfish is needed to go in the
soup that will make her feel better. When you arrive in the ruins Yeto prepares
the soup’s reekfish base, but he wants to add more ingredients to make the soup
even better. So he sends you off to perilously retrieve a pumpkin and some goat
cheese from a different area of the ruins. There’s just something about coming
back to the warm kitchen of the icy abandoned ruins where Yeto is brewing a
giant cauldron of soup that’s very comforting.

This recipe is pretty simple because I wanted the three main ingredients to
shine; everything else is just there to complement and enhance. I’ve revised it
slightly from the version that is on the blog, but not much. This is truly one of
my favorite soups, and I hope you guys enjoy it as much as I do!

SERVES 8–10

2 pounds (900g) kabocha or pumpkin, seeded, peeled, and diced 1 medium white onion, chopped
5 cloves garlic, cut into quarters
1/4 cup (50ml) olive oil 4 1/2 cups (1L) fish, chicken, or vegetable stock, divided 1–2 salmon fillets
Salt and pepper, to taste
1/2 cup (75g) goat cheese About 1 cup (240ml) cream
Fresh basil leaves, to taste

1 Preheat the oven to 375°F (190°C).

Page 93

2 Toss the pumpkin, onion, and garlic in a bowl with a bit of olive oil until they
are all coated.

3 Roast the vegetables in the oven on a baking sheet until they are tender, about
45 minutes, and have nice browned edges. Transfer to a soup pot over
medium heat.

4 Add 3 3/4 cups (890ml) of stock to the pot and simmer for up to 45 minutes,
or until all the vegetables are fully cooked.

5 Meanwhile, season the salmon fillets with a little salt and pepper and pan-fry
until cooked through. Set aside.

6 Transfer the soup to a food processor and blend until smooth—you may need
to do this in batches depending on the size of your food processor.

7 Blend in small amounts of the goat cheese along with the cream. Add the
remaining stock to the soup until it reaches your preferred thickness.

8 Flake the cooked salmon and add to soup.

9 Tear in a few basil leaves, taste for flavor, and add salt and pepper if needed.

Page 184

Race Point Publishing
A division of Quarto Publishing Group USA Inc.

142 West 36th Street, 4th Floor

New York, NY 10018

RACE POINT PUBLISHING and the distinctive Race Point Publishing logo are trademarks of Quarto
Publishing Group USA Inc.

Copyright © text and photography (pp. 32, 97) by Cassandra Reeder 2015
Copyright © photography by Quarto Publishing Group USA Inc.

All rights reserved. No part of this publication may be reproduced, stored in retrieval system, or transmitted,
in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior

written permission from the publisher.

Photography: Bill Milne
Food and Prop Styling: Noah Rosenbaum Photo Shoot Art Direction: Heidi North Illustrations: Denis

Caron
Editorial Directors: Jeannine Dillon and Hallie Einhorn Managing Editor: Erin Canning

Copy Editor: Lindsay Herman
Cover Design: Rosamund Saunders Cover image (chalkboard) © Shutterstock / Maridav Digital edition:

978-1-62788-626-0
Flexibound edition: 978-1-63106-049-6

Library of Congress Cataloging-in-Publication data is available www.racepointpub.com

This publication has not been prepared, approved, endorsed or licensed by the author, producer or owner of
any motion picture, TV program, book, game, blog, or other work referred to herein. This is not an official
or licensed publication. Any trademarks, titles, phrases, names, or other words, symbols, or designations
which are used herein are the property of their respective owners and are used for identification purposes

only.

http://www.racepointpub.com

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