Outlander Kitchen: The Official Outlander Companion Cookbook

Outlander Kitchen: The Official Outlander Companion Cookbook

Outlander Kitchen: The Official Outlander Companion Cookbook

Outlander Kitchen: The Official Outlander Companion Cookbook

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Overview

Take a bite out of Diana Gabaldon’s New York Times bestselling Outlander novels, the inspiration for the hit Starz series, with this immersive official cookbook from OutlanderKitchen founder Theresa Carle-Sanders!

“If you thought Scottish cuisine was all porridge and haggis washed down with a good swally of whiskey, Outlander Kitchen’s here to prove you wrong.”—Entertainment Weekly

Claire Beauchamp Randall’s incredible journey from postwar Britain to eighteenth-century Scotland and France is a feast for all five senses, and taste is no exception. From Claire’s first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser, from gypsy stew and jam tarts to fried chicken and buttermilk drop biscuits, there are enough mouth-watering meals along the way to whet the appetite of even the most demanding palate.

Now professional chef and founder of OutlanderKitchen.com Theresa Carle-Sanders offers up this extraordinary cuisine for your table. Featuring more than one hundred recipes, Outlander Kitchen retells Claire and Jamie’s incredible story through the flavors of the Scottish Highlands, the French Revolution, and beyond. Yet amateur chefs need not fear: These doable, delectable recipes have been updated for today’s modern kitchens. Here are just a few of the dishes that will keep the world of Outlander on your mind morning, noon, and nicht:

• Breakfast: Yeasted Buckwheat Pancakes; A Coddled Egg for Duncan; Bacon, Asparagus, and Wild Mushroom Omelette
• Appetizers: Cheese Savories; Rolls with Pigeons and Truffles; Beer-Battered Corn Fritters
• Soups & Stocks: Cock-a-Leekie Soup; Murphy’s Beef Broth; Drunken Mock-Turtle Soup
• Mains: Peppery Oyster Stew; Slow-Cooked Chicken Fricassee; Conspirators’ Cassoulet
• Sides: Auld Ian’s Buttered Leeks; Matchstick Cold-Oil Fries; Honey-Roasted Butternut Squash
• Bread & Baking: Pumpkin Seed and Herb Oatcakes; Fiona’s Cinnamon Scones; Jocasta’s Auld Country Bannocks
• Sweets & Desserts: Black Jack Randall’s Dark Chocolate Lavender Fudge; Warm Almond Pastry with Father Anselm; Banoffee Trifle at River Run

With gorgeous photographs and plenty of extras—including cocktails, condiments, and preserves—Outlander Kitchen is an entertainment experience to savor, a wide-ranging culinary crash course, and a time machine all rolled into one. Forget bon appétit. As the Scots say, ith do leòr!

Product Details

ISBN-13: 9781101967584
Publisher: Random House Publishing Group
Publication date: 06/14/2016
Sold by: Random House
Format: eBook
Pages: 352
Sales rank: 377,346
File size: 112 MB
Note: This product may take a few minutes to download.

About the Author

Theresa Carle-Sanders is a professional chef, food writer, and unabashed fan of Diana Gabaldon’s Outlander series. She lives on a small island in the Salish Sea between Vancouver and Victoria in Canada with her husband, Howard, and their dog, Koda.

Read an Excerpt

My Outlander Kitchen

Pantry

A time-traveling kitchen requires a versatile pantry. Many ingredients we have come to depend on in the twentieth and twenty-first centuries were not common, or even in existence, in the eighteenth. Other ingredients that were staples two hundred years ago have been lost to our industrialized food system that, in many ways, values convenience over taste and nutrition.

That said, aside from the game meats and a few spices, you won’t find a lot of exotic ingredients in Outlander Kitchen. I did most of my shopping while writing it in my small island’s (population 2,200) grocery store. For the rest, I ventured into the big city and its specialty shops and superstores. When that failed, I always found what I was looking for online, a few short days away by mail.

Remember that a recipe is a guideline, not a blueprint. Use what you have and find inspiration for substitutions in your pantry, rather than buying ingredients that you may use only once. For my part, I’ve tried to avoid pantry one-hit wonders—ingredients you buy for a single recipe and never use again. In most cases, if I call for an exotic spice or condiment, you’ll find it in at least one other recipe; for example, rosewater is used to flavor the Almond Squirts (page 272) as well as the Buttermilk Lamb Chops with Rosewater Mint Sauce (page 136).

Read the recipe through at least once before you go shopping, then again before you start cooking. Prep all of your ingredients before you begin, and I promise you will find that everything goes much more quickly and smoothly, and that cooking along with your favorite books can actually be an enjoyable way to spend a couple of hours, or even a whole afternoon.

Below are a few notes about common Outlander Kitchen pantry staples.

Butter In restaurant and industrial kitchens, where the recipes are made to serve dozens or even hundreds, the differences between salted and unsalted butter make a big difference. At home, I use salted and unsalted butter interchangeably for most things—the difference is negligible when you’re cooking for smaller numbers. Unless I specify one or the other in a recipe, use what you have on hand.

Buttermilk A frequent ingredient in the recipes that follow, and a staple in my fridge. From time to time, however, I find myself without any and have a craving for Mrs. Bug’s Buttermilk Drop Biscuits (page 246). Although not quite the real thing, either of these substitutions works in a pinch:

● Stir together 1 cup milk and 1 tablespoon lemon juice or vinegar. Let stand 15 minutes at room temperature until thickened and curdled.

● Stir together ¾ cup plain yogurt or sour cream and ¼ cup milk. Let stand 10 minutes at room temperature.

Cornstarch Primarily used as a thickener, cornstarch is known as corn flour in most places outside North America.

Cream Use whipping cream (30 to 35% fat) and heavy cream (36% and up) interchangeably in Outlander Kitchen recipes. Substitute double cream (up to 48% fat) for extra richness. The more fat cream has, the more stable its whipped peaks, and the more heat and acid it can withstand before curdling. Other recipes call for light cream, also known as “single” and “table” cream, which are all different names, depending on your geographic location, for cream that has about 18 to 20% fat.

Eggs I always use large eggs. Once separated, yolks should be used immediately, but the whites will keep in the fridge up to five days or in the freezer up to a month. Use them to bulk out a Bacon, Asparagus, and Wild Mushroom Omelette (page 45), for a sweet batch of Almond Squirts (page 272), or beat one with a drop of water and a pinch of salt to make an egg wash for pastry.

Flour All-purpose flour in North America is sold as plain flour just about everywhere else. When baking with whole wheat flour, I use stone-ground flour exclusively.

Herbs I use fresh herbs liberally, just like cooks of the past, to add flavor and aroma. Even those with black thumbs find most herbs relatively easy to grow in a variety of climates. Most of my herb garden regularly survives the relatively mild winters of the Pacific Northwest, but others in more extreme climates keep small pots of herbs on a windowsill during cold months, or buy what they need from the produce section. When fresh herbs are unavailable, substitute about half the amount of dry.

Nutmeg This much-prized seed of a tree native to the Spice Islands of Indonesia was popular for centuries as a spice, medicine, and preservative. Preground nutmeg is tasteless. Buy it whole and grate it, as needed, on a rasp.

Oatmeal Unlike in most of North America, where oatmeal refers to cooked oat porridge, in Britain, oatmeal refers to a meal, from coarse to fine, ground from hulled oats. Traditionally ground on a millstone, it is used extensively in Scottish cooking to make everything from a dense parritch to scones and haggis. I make my own oatmeal by grinding rolled oats in my food processor or coffee grinder. See Grinding Grains, Nuts, and Seeds (page 10).

Oats Advances in oat processing in the late nineteenth century resulted in the development of steel-cut oats, as well as rolled oats. I keep both types in my pantry, and while I tend to prefer steel-cut’s texture and nuttiness for my morning parritch, rolled is what I reach for when I am baking.

Oil While I use the generic term “vegetable oil” in all of my recipes, I specifically use sunflower or safflower oil for salad dressings and to pan-fry; to deep fry, I use peanut, avocado, or coconut oil. When a recipe calls for olive oil, I use extra-virgin.

Pepper Pepper was ridiculously expensive historically, and it was used sparingly, yet there were more varieties available to a cook in a wealthy eighteenth-century kitchen than most of us keep now. Expand your horizons with Jamaican or Balinese long pepper, and pick up some ground white pepper to keep cream sauces and pale dishes unmarred by black flakes.

Salt My mother calls me a snob for my shelf of salt, and she’s probably right. There is a time and place for every salt, but I use kosher salt the vast majority of the time. I prefer it for its flaky texture and lack of processing. Because its large flakes take up more space in a measuring spoon, it takes more kosher salt than regular table salt to season a dish, so if you are using table salt, use about half the amount of the kosher salt called for.

Stock Homemade stock is a relatively inexpensive source of protein, nutrition, and flavor that is undervalued and underused in many kitchens today. Most people cite time as the number one reason they avoid making it, and I can’t argue that stock does take some time. But if you are going to be around the house anyway, why not start a pot? Once it’s simmering, turn on the exhaust fan and walk away, remembering to check back every thirty minutes or so. All of that said, at the end of a long, hard day, any of the following recipes can be made with packaged stock. Look for no-salt or reduced-salt varieties, or use a very light hand with the salt during cooking.

Sugar Unless otherwise noted, any mention of sugar refers to granulated. Confectioners’, or powdered, sugar is also known as icing sugar outside the United States.

Whisky Scottish regulations require all bottles bearing the label “scotch” to contain whisky distilled in Scotland from malted barley (or, less commonly, rye or wheat), and aged in oak casks for a minimum of three years. Single malt whisky is produced entirely from barley malt in one distillery, while blended whisky generally contains whisky from many distilleries.

Whiskey American whiskey is defined under the law as that which is distilled from a fermented mash of cereal grain (barley, corn, wheat, rye, etc.) and aged, at least briefly, in new charred-oak casks. Arguably the most popular style of American whiskey is bourbon, made from a mash containing at least 51% corn.

White vermouth (dry) My shelf-stable substitute for white wine in cooking. It is handy to have on hand when you need a little wine to deglaze a pan, but don’t want to open a bottle.

Yeast I use instant yeast (also known as fast-rising, rapid-rise, quick-rise, or bread machine yeast) exclusively. It is easier to use, as it does not require proofing in water like active-dry yeast, and I find its results more consistent.

Table of Contents

Foreword Diana Gabaldon xi

Introduction xiii

My Outlander Kitchen 3

Pantry 3

Equipment 6

Glossary and Techniques 9

Conversion Tables 13

Chapter 1 Basic Recipes 17

Hot Broth at Castle Leoch (Brown Chicken Stock) 20

Murphy's Beef Broth (White Beef Stock) 22

Vegetable Stock 24

Short Crust Pastry 27

Blitz Puff Pastry 29

Crowdie Cheese 31

Basic Salad Dressing 33

Chapter 2 Breakfast 35

Mrs. FitzGibbons's Overnight Parritch 36

Potato Fritters 38

A Coddled Egg for Duncan 41

Bacon, Asparagus, and Wild Mushroom Omelette 45

Mrs. Bug's Cinnamon Toast 47

Yeasted Buckwheat Pancakes 49

Young Ian's Sage and Garlic Sausage 52

Chapter 3 Soups 55

Geillis's Cullen Skink 56

Cock-a-Leekie 58

Drunken Mock-Turtle Soup 61

Kale Brose with Bacon 65

Marsali's Beef (Buffalo) Tea 67

Cream of Nontoxic Mushroom Soup 69

Chapter 4 Appetizers 73

Goat Cheese and Bacon Tarts 74

Murtagh's Gift to Ellen (Puff Pastry Boar Tusks) 76

Cheese Savories (Gougères) 79

Rolls with Pigeon and Truffles 82

Mr. Willoughby's Coral Knob 85

Beer-Battered Corn Fritters 88

Mushroom Pasties 90

Chapter 5 Beef 93

Roast Beef for a Wedding Feast 94

Gypsy Stew 96

Veal Patties in Wine Sauce 99

Brianna's Bridies 101

Chapter 6 Poultry 105

Claire's Roast Chicken 106

Pheasant and Greens at Ardsmuir 109

Sweet Tea-Brined Fried Chicken 112

Slow-Cooked Chicken Fricassee 115

Chapter 7 Pork 119

Rosamund's Pulled Pork with Devil's Apple BBQ Sauce 120

Conspirators' Cassaulet 122

Ragoo'd Pork 126

Scotch Eggs 129

Bangers and Mash with Slow-Cooked Onion Gravy 132

Chapter 8 Lamb 135

Buttermilk Lamb Chops with Rosewater Mint Sauce 136

Shepherd's Pie 139

Sarah Woolam's Scotch Pies 142

Chapter 9 Game 147

Venison Stew with Tomatoe-Fruits 148

Jenny's Hare Pie 151

Chapter 10 Fish and Seafood 155

Fish Pie at the Lillingtons' 156

Steamed Mussels with Butter 159

Fish Fillets Poached in Wine 162

Peppery Oyster Stew 164

Baja Fish Tacos at the Celtic Festival 167

Trout Fried in Cornmeal 170

Chapter 11 Vegetarian 173

Vegetable Stew 174

Jenny's Onion Tart 176

Manioc and Red Beans with Fried Plantain 179

Stovie Potatoes 182

Diana Gabaldon's Cheese Enchiladas 184

Chapter 12 Pizza and Pasta 187

Roger and Bree's Pizza 188

Tortellini Portofino 190

Spaghetti and Meatballs with the Randalls 195

Chapter 13 Side Dishes 199

Dumplings in Cross Creek 200

Auld Ian's Buttered Leeks 202

Oxford Baked Beans 204

Fergus's Roasted Tatties 206

Matchstick Cold-Oil Fries 208

Broccoli Salad 210

Honey-Roasted Butternut Squash 212

Chapter 14 Breads and Baking 215

Mrs. Graham's Oatmeal Scones with Clotted Cream 216

Pumpkin Seed and Herb Oatcakes 219

Nettle Rolls 221

Brown Buns at Beauly 224

Fiona's Cinnamon Scones 227

Bannocks at Carfax Close 230

Honey-Buttermilk Oat Bread 232

Spoon Bread 236

Jocasta's Auld Country Bannocks 238

Raisin Muffins 241

Corn Muffins 244

Mrs. Bug's Buttermilk Drop Biscuits 246

Chapter 15 Sweets and Desserts 249

Governor Tryon's Humble Crumble

Apple Pie 250

The MacKenzies' Millionaire's Shortbread 252

Warm Almond Pastry with Father Anselm 255

Black Jack Randall's Dark Chocolate Lavender Fudge 258

Jam Tarts 261

Sweet Potato Pie 263

Chocolate Biscuits 267

Lord John's Upside-Down Plum Cake 269

Almond Squirts 272

Ginger-Nut Biscuits 274

Banoffee Trifle at River Run 277

Apple Fritters 279

Ulysses's Syllabub 281

Gingerbread and Fresh Crud 283

Jem's Bread Pudding with Maple Butterscotch Sauce 286

Stephen Bonnet's Salted Chocolate Pretzel Balls 289

Maple Pudding 292

Chapter 16 Drinks and Cocktails 295

The Comte St. Germain's Poison 296

Frank's Sherry Tipple 298

Atholl Brose for the Bonnie Prince 299

Hot Chocolate with La Dame Blanche 302

Laoghaire's Whiskey Sour 304

Mamacita's Sangria 306

Cherry Bounce 308

Jamie's Rusty Nail 310

Chapter 17 Preserves and Condiments 313

Quick Pickles for a Hasty Escape 314

Pickled Mushrooms 316

Fraser Strawberry Jam 318

Tomato Pickle in the Manger 321

Strawberry-White Balsamic Shrub 323

Acknowledgments 325

Recipe Index 327

About the Author 335

About the Photographer 336

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