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]}]}]}]}]}]}]}]}] Outlander Kitchen The Official Outlander Companion Cookbook Theresa CarleSanders Delacorte Press New York d
As of the time of initial publication, the URLs displayed in this book link or refer to existing websites on the Internet. Penguin Random House LLC is not responsible for, and should not be deemed to endorse or recommend, any website other than its own or any content available on the Internet (including without limitation at any website, blog page, or information page) that is not created by Penguin Random House. Copyright ? 2016 by Theresa CarleSanders Foreword copyright ? 2016 by Diana Gabaldon All rights reserved. Published in the United States by Delacorte Press, an imprint of Random House, a division of Penguin Random House LLC, New York. Delacorte Press and the House colophon are registered trademarks of Penguin Random House LLC. Some of the recipes contained in this work were originally published on the author's blog, Outlander Kitchen, outlanderkitchen.com. This work contains excerpts from the following novels by Diana Gabaldon, published by Delacorte Press, an imprint of Random House, a division of Penguin Random House LLC: Outlander, copyright ? 1991 by Diana Gabaldon Dragonfly in Amber, copyright ? 1992 by Diana Gabaldon Voyager, copyright ? 1994 by Diana Gabaldon Drums of Autumn, copyright ? 1997 The Fiery Cross, copyright ? 2001 by Diana Gabaldon and A Breath of Snow and Ashes, copyright ? 2005 by Diana Gabaldon. Reprinted by permission of Delacorte Press, an imprint of Random House, a division of Penguin Random House LLC. Photographs on pages x, xiii, 2, 5, 7, 9, 10, 11, 18, 23, 25, 28, 30, 32, 42, 47, 53, 54, 70, 77, 80, 81, 84, 88, 97, 100, 102, 103, 107, 117, 124, 130 (top), 144, 152, 160, 161, 168, 193, 198, 200, 202, 208, 220, 222, 225, 228, 233, 234, 239, 247, 251, 253, 257, 259, 268, 273, 293, 296, 300, 305, 307, and 310 are by Theresa CarleSanders, copyright ? 2016 by Theresa CarleSanders All other photographs are by Rebecca Wellman, copyright ? 2016 by Rebecca Wellman Photography library of congress cataloginginpublication data Names: CarleSanders, Theresa, author. Title: Outlander kitchen : the official Outlander companion cookbook / Theresa CarleSanders. Description: First edition. | New York : Delacorte Books,  Identifiers: LCCN 2016000515| ISBN 9781101967577 | ISBN 9781101967584 (ebook) Subjects: LCSH: Cooking. | Gabaldon, Diana. Outlander. | LCGFT: Literary cookbooks. Classification: LCC TX714 .C37315455 2016 | DDC 641.5? dc23 LC record available at http://lccn.loc.gov/2016000515 Printed in the United States of America on acidfree paper randomhousebooks.com 2 4 6 8 9 7 5 3 1 First Edition Book design by Virginia Norey
To Howard, My Englishman. You look and sound a lot like Frank, but your heart, and love, is pure Jamie.
COntents? |? vii 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 CockaLeekie 58 Drunken MockTurtle 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 (Goug'res) 79 Rolls with Pigeon and Truffles 82 Mr. Willoughby's Coral Knob 85 BeerBattered Corn Fritters 88 Mushroom Pasties 90 Contents Foreword by Diana Gabaldon xi Introduction xiii
viii? |? COntents 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 SlowCooked Chicken Fricassee 115 Chapter'7? Pork 119 Rosamund's Pulled Pork with Devil's Apple BBQ Sauce 120 Conspirators? Cassoulet 122 Ragoo'd Pork 126 Scotch Eggs 129 Bangers and Mash with SlowCooked 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 TomatoeFruits 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 ColdOil Fries 208 Broccoli Salad 210 HoneyRoasted Butternut Squash 212
COntents? |? ix 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 HoneyButtermilk 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 UpsideDown Plum Cake 269 Almond Squirts 272 GingerNut 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
FOrewOrd? |? xi Foreword Food disappears all the time . . . Especially when you have small children, teenage boys, husbands, girlfriends, or holiday guests, but even when you're home alone, the siren song of savory snacks echoes faintly behind the refrigerator door. The fact is that every living thing has to eat? and people being the inventive creatures they are, we seldom settle for grubs from under the nearest rock or even raw salmon swatted out of a stream. No, we like our food varied, imaginative, tasty. And usually cooked. Hence the constant demand for something new and delicious. My first encounter with Theresa CarleSanders was some years ago, when she emailed me to ask my permission to use brief quotes from my novels in conjunction with her website. A professional chef with a beautiful (and mouthwatering) website, she had become intrigued with all the mentions of food in the Outlander novels, and wanted to explore some of these dishes: inventing or adapting recipes, then posting the results with instructions, photos, and videos, with a relevant quote from one of the novels alongside. 'Cool!' I said. 'Why not'? There's something rather odd about the Outlander novels. People who read them seem to be creatively inspired to do all manner of wonderful things. To this point in my career, I'd had people ask permission to name racehorses, show dogs, and even a housing development after my books, or the people, places, and objects in them. Creative fans had composed ballads, symphonies, and band arrangements based on the books there was even a CD, Outlander: The Musical. People make amazing jewelry, Christmas ornaments, standingstone birthday cakes, and lighted Halloween pumpkins carved with a back view of Jamie Fraser in the nude. To say nothing of soaps, candles, herbal concoctions, 'Lord John Grey? tea, and 'La Dame Blanche? wine. A cooking website? even one with recipes like Stephen Bonnet's Balls'seemed refreshingly normal. Speaking of Stephen Bonnet's Balls . . . I met Theresa for the first time in the flesh
xii? |? FOrewOrd when she came to a book signing at a writers? conference in British Columbia, bearing a green glass pot filled with said balls? delicious pretzel balls, filled with bittersweet chocolate. Had I had any doubts as to her bona fides as a chef, they would have vanished in an instant? just like Stephen Bonnet's Balls did. . . . For several years now, I've watched with fascination (and the occasional salivary spasm) as Theresa has gone from Mrs. Fitz's Porridge to Rolls with Minced Pigeon and Truffles, Roast Beef for a Wedding Feast, and Murphy's MockTurtle Soup (with plenty of sherry, to be sure). A wonderful cook and an equally talented food writer, her recipes and adaptations are nearly as entertaining to read as they are to eat. With so much excellent material available, Theresa had been wanting to do an official Outlander Kitchen cookbook? and I was all for it. We were advised, though, that it would be best to wait until the television show? then in the early negotiating stages? was aired, in order to assure the best visibility for the new project. The STARZ original show Outlander is the latest and most visible part of the evolving creative phenomenon, and I'm happy to say that it's not only been a delight in itself but has definitely paved the way for this wonderful cookbook finally to reach its audience. Food is, of course, a matter of passionate interest to everyone. Tastes may differ, but not the basic need, the appetite for food. And one needs no explanation for the swift disappearance of any food prepared from this delicious and imaginative collection. Congratulations, Theresa! ? Diana Gabaldon
IntrOduCtIOn? |? xiii Introduction I have always been a reader. And a cook. My mom read to me in the cradle, priming me for a life of adventure both on and off the pages. Decades before anyone had heard of the 100- Mile Diet, my dad was a champion of fresh, local ingredients. I tagged along wherever he went, whether to Chinatown for live prawns fresh from the boats, the farm stands outside Vancouver for justpicked fruits and vegetables, or to the neighborhood bakery for bread on weekend mornings. I was his Sundaybreakfast souschef almost every weekend until I moved out on my own. I filled out an application for culinary school right out of high school, but instead I listened to my wanderlust and spent five years traveling across much of Europe and Asia between bouts of work and study. By the time I got back from my last trip, now with a longdistance English fianc', dreams of cooking school had been forgotten, and I was told by many around me that it was time to grow up and get a job. No one, least of all me, really remembers how, but seven years later, at thirty years old, I found myself an operations manager for a multinational transportation company. A good job? even an enviable one? my boss was great, my employees too. I had a competitive salary, benefits package, and even my very own, muchprized parking space in Vancouver's downtown core. There are no words to describe how incompatible I was for that job. The 24/7, atall-costs pursuit of guaranteed ontime package delivery did not call to my soul, and my dissatisfaction spilled over into my personal life. I went from a
xiv? |? IntrOduCtIOn happy, somewhatsociable bookworm to an anxious, prematurely gray thirtysomething who hid at home between shifts, unable even to enjoy the comfort of my books. Eventually, after a dramafilled encounter with an unhappy customer put me over the edge one afternoon, I gathered my courage and, with the encouragement of my husband, Howard, threw that job away, as well as the stress, grief, and cell phone that went with it. I cashed in my retirement savings to temporarily replace my salary, began a daily yoga practice, remembered how to breathe deeply, and walked into a bookstore for the first time in years. That's where I discovered Outlander and its creator, Diana Gabaldon. Since then, the Frasers have accompanied me on every step of this lessthanconventional path that Howard and I chose our spontaneous move to Pender Island in the Salish Sea between Vancouver and Victoria the years of menial jobs we worked to build a life here the unexpected death of my father and my journey to a weeklong silent retreat in Maine, where, sitting on a rise in the middle of an empty meadow, staring at fields of grass under a sun midsky, the missing piece finally slotted into place. Outlander and its sequels also came with me three short weeks after I got home from Maine, when I moved back to Vancouver and in with my mother to finally attend culinary school almost twenty years after filling out my original application. Claire and Jamie were also most certainly walking beside me a couple of years later, when a certain tray of rolls with pigeon and truffles from Madame Jeanne's popped into my head while hiking in the woods with the dog. By the time I got home I had a recipe half written in my head, and an idea for a foodrelated interview with Diana. I emailed that interview, and a request to use the pigeon roll excerpt from Voyager, off to her Canadian publicist that afternoon. Diana's very generous response the next day was the birth of Outlander Kitchen. Life got even more interesting in 2013 when the STARZ channel announced a TV adaptation of the Outlander series. After I made a trip down to San Diego ComicCon and posted a series of five suggested Outlander Kitchen menus for the television premiere, STARZ asked me to produce a themed recipe for each episode, which they shared across their social media. OK's followers on Facebook and Twitter subsequently grew by thousands, sometimes in a single day. Along the way, I've interacted with hundreds of Outlanders online, and have met a few dozen in person. I've made connections with fans from all over the world, many of whom I now count among my best friends. Outlander Kitchen recipes have been translated into Spanish, German, Italian, and even Japanese!
IntrOduCtIOn? |? xv I have the best job in the world. I work at home, following my passion, with the dog underfoot either at my desk or in front of the stove. Howard is a fabulous taste tester with a gifted palate, and he definitely washes his fair share of the dishes. I still walk in the woods every day, and I am constantly learning something new about history and food through the ages. I also get a fair share of sideways glances when people ask me what I do. 'An eighteenthcentury Scottish cookbook based on a timetravel story, you say? That's a great idea.' eye roll My response has always been that Outlander Kitchen is not a Scottish cookbook, nor a historical one. It's an Outlander cookbook, meaning we have two centuries and several different countries? cuisines to explore, along with a diverse cast of characters, many of whom scream their kitchen inspiration to me from the pages of Diana's books. And that sounds a lot more fun to my twentyfirst-century, bookgeek self than attempting the traditional recipe for powsowdie, found on the buffet table for Flora MacDonald's visit to River Run in A Breath of Snow and Ashes. It starts out much like any other number of dishes from the period, and involves scalding a freshly procured sheep's head in boiling water before scraping out its nostril hairs with a spoon. Of course, that is historical cuisine at its extreme. A number of recipes, such as the CockaLeekie (page 58), served on the tattie fields of Lallybroch, and the Veal Patties in Wine Sauce (page 99) at Jared's house in Paris, have stood the test of time very well OK's versions of these historical recipes were taken, with minor adaptations, from eighteenthcentury cookbooks. Other periodappropriate recipes are my own creations, including Pheasant and Greens at Ardsmuir (page 108), which uses ingredients available to an eighteenthcentury man of means, such as Lord John, and incorporates classic French techniques conceivably adopted by Scottish cooks during Scotland's nearly fourhundredyear Auld Alliance with France, which left a lasting influence on Scottish cuisine and culture. There is, however, a limit to how much historical accuracy a twentyfirst century cookbook can absorb, especially if it has any hope of finding a regular home on your kitchen counter rather than a shelf in your living room. After all, this is supposed to be fun, aye? And while it is fun to eat like Jamie for an afternoon, you don't want to eat like him every day? trust me. With that in mind, the majority of the historical recipes to follow have been transformed with a little, or a lot of, modernday finesse. For the turtle soup from Voyager, arguably the most beloved Outlander dish of
xvi? |? IntrOduCtIOn them all, I decided upon a Victorian mockturtle soup, as turtle is unlikely to make it onto most people's grocery list, including my own. It was only when I began to research the mock version, however, that I found we would all be shopping for calf heads and pigs? trotters instead. (I should have known better, given all those grotesque illustrations of the Mock Turtle in Alice in Wonderland.) What's a twentyfirst century cook to do? Well, it took three attempts, but in the end I'm thrilled with OK's Drunken MockTurtle Soup (page 61), which uses oxtail, a whole bottle of sherry, a combination of historical recipes for real turtle soup from New Orleans and Philadelphia, and Vietnamese fish sauce to produce what the book's photographer, Rebecca Wellman, an accomplished cook and food stylist, described as a 'delicious, European version of hotand-sour soup.' A number of the dishes are naturally glutenfree, or easily adapted, by virtue of the fact that oats grew well on the poor soil of the Highlands, while wheat did not, as well as the fact that corn was the first grain grown in quantity in the colonies. I won't deny there's a lot of butter and cream to follow, especially for a cookbook in these days of alternative diets, but at the same time, there is also a respectable selection of vegetarianfriendly dishes, which were hard to find in the backcountry of the eighteenth-century South, where pork and its fat reigned, as per the White Sow. Recipes evolve, as do our taste buds. I've done my best to balance historical accuracy with modern tastes, ingredients, and time constraints? most of us today simply do not have the hours to spend in the kitchen that our foremothers did? but I've included a few unapologetically modern recipes such as Sweet Tea? Brined Fried Chicken (page 112), which throws most southern fried chicken traditions out the window to make room for tasty, crunchy, and juicy boneless fried chicken with less mess. I also use baking soda and powder, invented in the nineteenth century, to give lift and lightness to bannocks and biscuits that would otherwise be dense to the point of inedibility for most palates today. Welcome to my Outlander Kitchen. Take a seat by the fire, pour yourself a dram, and fall through the stones with me on a culinary journey from Lallybroch to The Ridge and back again. Awaken your senses with an aromatic bowl of Peppery Oyster Stew (page 104), deepen your connection to longbeloved characters with a dish of Auld Ian's Buttered Leeks (page 202), and embark on a timetraveling adventure, using your own Outlander Kitchen as a portal. Ith do le'r! (Eat your fill!)
My Outlander KItChen? |? 3 My Outlander Kitchen Pantry A timetraveling kitchen requires a versatile pantry. Many ingredients we have come to depend on in the twentieth and twentyfirst 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 onehit 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
4? |? Outlander KItChen 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 ? cup plain yogurt or sour cream and ? 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 stoneground 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.
My Outlander KItChen? |? 5 Nutmeg This muchprized 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 steelcut oats, as well as rolled oats. I keep both types in my pantry, and while I tend to prefer steelcut'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 panfry to deep fry, I use peanut, avocado, or coconut oil. When a recipe calls for olive oil, I use extravirgin. Pepper Pepper was ridiculously expensive historically, and it was used sparingly, yet there were more varieties available to a cook in a wealthy eighteenthcentury 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.
6? |? Outlander KItChen 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 nosalt or reducedsalt 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 charredoak casks. Arguably the most popular style of American whiskey is bourbon, made from a mash containing at least 51% corn. White vermouth (dry) My shelfstable substitute for white wine in cooking. It is convenient 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 fastrising, rapidrise, quickrise, or bread machine yeast) exclusively. It is easier to use, as it does not require proofing in water like activedry yeast, and I find its results more consistent. Equipment The multicentury kitchen is also stocked with a wide, yet selective variety of tools, some electric, some handpowered most are multitasking instruments that don't take up drawer space without good reason. I'm sure my use of a stand mixer and food processor may seem (ever so slightly) anachronistic to some. When I started Outlander Kitchen, I did everything oldschool, but soon, warning twinges from my carpaltunnel wrists put the kibosh on kneading
My Outlander KItChen? |? 7 dough by hand and finely dicing a field's worth of vegetables. In my defense, eighteenthcentury cooks in wealthy castle kitchens would have had at least a few 'kitchen aides? at their disposal, and I think it's safe to say that my food processor is better treated, and much cleaner, than your average scullery maid. Beyond the basics in a modern kitchen, I use the following list of tools regularly in my everyday cooking. Bench scraper Choose one with a straight edge to scrape the counter and cut the dough, and another with a curved edge to clean your bowls. Coffee grinder Faster than a mortar and pestle for large batches of dried or roasted whole spices, and a quick way to grind a small amount of grains or nuts into meal. Buy a dedicated grinder just for spices, grains, and nuts. To clean it, pulse 2 tablespoons of grain, such as rice, barley, or oats, into a coarse powder. Discard the ground material and brush out the grinder and lid. Food processor Big ones can be expensive, but if that's out of your reach, consider a smaller, lessexpensive model and chop your ingredients in batches.
8? |? Outlander KItChen Immersion blender An inexpensive way to puree soups and sauces in the pan. Even if you have both a blender and a food processor, an immersion blender is a quick stick that gets the job done without leaving you with major cleanup. Instantread thermometer Test meat temperatures, make candy, and deepfry to your heart's content. Kitchen rasp A multipurpose tool that gets a lot of use in my Outlander Kitchen, and a tool Mrs. Bug could have used herself, if only she had thought to ask Arch for his. It is the fastest way to add garlic to a dish and zests a lemon in fifteen seconds flat. Kitchen scale Weighing ingredients is more accurate and faster than measuring their volume, which is why you'll find a scale in pretty much all professional kitchens. Knives The most important tools in any kitchen and a basic that warrants a bit of discussion. If you are just starting out, spend as much as you can on a good chef 's knife? hold it in your hand, find its point of balance, feel its weight? try several until you find the one for you. A long serrated knife and a cheap paring knife complete a basic set. I always recommend a knife skills class at a local cooking school. In addition to technique and safety, you'll also learn how to keep your knives sharp. Mortar and pestle Choose the bestquality, heaviest set you can afford (and lift). Make sure it is deep enough to bash some seeds and herbs around without everything scattering all over the counter. Oven thermometer Ovens in all price ranges are notoriously offtemperature, so it's important to know whether yours runs hot or cold. Parchment paper Essential for evenly browned baked goods and quick, easy cleanups. Find it beside the aluminum foil and plastic wrap on store shelves. Pots and pans Another basic worthy of discussion. A decentquality set of stainless steel pans will last you decades. Look for them on sale, and pick up a better set than you could otherwise afford. I got rid of all of our nonstick frying pans years ago and use cast iron exclusively. I like it for its even heat and ability to go into the oven. Keep your cast iron well seasoned, and it's effectively nonstick without the danger of the surface flaking off and ending up on your plate, and eventually your digestive system. (I really don't like that stuff.)
My Outlander KItChen? |? 9 Slow cooker Choose the one that's right for you I've gone back to a basic unit with just a plug and a high/low switch to avoid paying for unnecessary electronic controls that malfunction prematurely and render an otherwise perfectly good appliance useless. (I really don't like those things either.) Softbristled nylon brush Give your vegetables a scrub before cooking. I have a second one that I use to scrub my nails like a surgeon before I start any task in the kitchen. Stand mixer By no means essential, but very nice to have, especially if you do a lot of baking. Attachments abound for these laborsavers, including meat grinders, ice cream makers, and pasta rollers. Tea ball Pick up a large one in your local Chinatown, kitchen store, or online, and use it to hold together a bouquet garni in a pot of stock or soup. Small ones are handy too. Glossary and Techniques Some are more experienced in the kitchen than others, but the vast majority of OK recipes are written for everyone. A few, like Vegetable Stew (page 174) and Tortellini
10? |? Outlander KItChen Portofino (page 190), have long lists of ingredients and several involved steps, but even these are achievable by the beginner cook. Remember to read the recipe through at least once, and prepare the ingredients as directed before you begin. Below is a list of terms and techniques that I use throughout the cookbook. Even if you're an experienced cook, give this section a quick readthrough to make sure that we're all speaking the same culinary language. Blanching and Boiling Water used to blanch or boil vegetables, grains, and pasta should be salty. Not too salty, but well seasoned, which takes 1? to 2 teaspoons of salt per quart of blanching water. The salt adds flavor and also helps to preserve the bright color of your favorite green vegetables. Grinding Grains, Nuts, and Seeds To grind oats and other softer grains in a coffee grinder (or larger amounts in a food processor), pulse three to five times for coarse meal, where there are still a few larger flakes among the finer grind, suitable for Pumpkin Seed and Herb Oatcakes (page 219). Pulse six or more times for fine meal, closer to the texture of flour. Harder grains, such as barley, require more grinding time. Grind them in smaller batches in a coffee grinder to avoid scratching and clouding the bowl of your food processor. Use a fine metal sieve to separate the coarser remains for another run through the grinder, and to prevent overgrinding everything into a paste.
My Outlander KItChen? |? 11 Use the same technique to grind nuts and seeds. Sliced or slivered nuts are faster to grind than whole nuts. Avoid crossing that fine line between finely ground seeds and seed butter check and scrape the bottom of the grinder's bowl with a small silicone spatula every few pulses. Sieve the contents through a fine metal strainer and return the larger pieces to the grinder for another trip through the blades. Knife Skills The best thing you can do to make your time in the kitchen easier and more enjoyable is to take a knife skills class at a nearby culinary school. Two or three hours spent learning technique and safety (including how to keep your knives sharp) is time well spent, whether you're just here to cook your way through your favorite series of books or are getting serious about cooking more from scratch. The photos on this page illustrate the cutting techniques I was taught during my first week at culinary school, using the ubiquitous onion as an example. To prepare, cut off both ends of the onion, then cut it in half vertically. Peel and place the onion cut side down on a cutting board. To chop, dice, and mince, use a sharp knife to slice the onion horizontally, parallel to the cutting board, from the bottom to the top, without cutting all the way through. Next, make vertical slices from left to right. Finally, slice crosswise in the other direction. Repeat with the second half. ? Chop: '- inchsquare pieces ? Dice: '- inchsquare pieces ? Mince: as fine as you can get
12? |? Outlander KItChen To julienne, or cut the onion into thin, matchsticklike strips, work right to left? unless you're lefthanded'and angle your knife to make graduated ''8- to '- inch-thick slices up the onion. When you get to the middle and your knife is at 90 degrees to the cutting board, clear away the cut onions and tip the freshly cut edge of the onion down to the cutting board. Working right to left, finish julienning the first half of the onion. Repeat with the second half. This cut of onions is used more often in professional kitchens than sliced because the uniform slivers cook more evenly than rings of all different sizes. Cut the ingredients uniformly, according to the instructions in the recipe, and the dish will cook evenly and in the time given. Tempering To add eggs to a hot liquid, stir some of the hot liquid into the beaten eggs to raise their temperature gently and prevent them from scrambling. When the eggs are warmed, stir everything back into the pot. Thickeners The most common thickener is a roux, an equal amount of butter and flour cooked together, usually at the beginning of a recipe, such as in a cream sauce or gravy. Roux range from light to brown, depending on how long they are cooked the darker the roux, the less thickening power it has. French for 'kneaded butter,' a beurre mani? is an equal amount of butter and flour mixed together and left uncooked. It is generally added just before serving to thicken and add gloss to a soup or stew. Whichever you are using, always remember this simple rule to ensure lumpfree thickening: Add a hot roux/beurre mani? to cold liquid, or a cold roux/beurre mani? to hot liquid. Did you get that? Works every time. Finally, a liaison is a glutenfree mixture of egg yolks and cream used mostly to enrich, but it also thickens soups and stews near the end of cooking. Once you have added the liaison to the pan, do not allow it to boil or the eggs will curdle.
My Outlander KItChen? |? 13 Conversion Tables In addition to the approximate metric equivalents for weights and packages included in the ingredient list for each recipe, below are a number of practical conversions, rounded for convenience, that are commonly used in an international kitchen: Temperature 250'F = 120'C = Gas Mark ? 275'F = 135'C = Gas Mark 1 300'F = 150'C = Gas Mark 2 325'F = 165'C = Gas Mark 3 350'F = 175'C = Gas Mark 4 375'F = 190'C = Gas Mark 5 400'F = 200'C = Gas Mark 6 425'F = 220'C = Gas Mark 7 450'F = 230'C = Gas Mark 8 475'F = 250'C = Gas Mark 9 500'F = 260'C = Gas Mark 10 Length ''8 inch = .25 centimeters (cm) ? inch = .5 cm ? inch = 1.25 cm 1 inch = 2.5 cm 6 inches = 15 cm 12 inches (1 foot) = 30 cm Volume ? teaspoon = '''? fluid ounce (fl oz.) = 3 milliliters (ml) 1 teaspoon = ''6 fl oz. = 5 ml 1 tablespoon = ''? fl oz. = 15 ml ? cup = 2 fl oz. = 60 ml ''? cup = 2''? fl oz. = 80 ml ''? cup = 5''? fl oz. = 160 ml ? cup = 6 fl oz. = 180 ml 1 cup = 8 fl oz. = 240 ml 1 pint = 2 cups = 16 fl oz. = 500 ml 1 quart = 4 cups = 32 fl oz. = 1 liter 1 gallon = 4 quarts = 3.75 liters Weight ? ounce = 15 grams 1 ounce = 30 grams 2 ounces = 55 grams 4 ounces = ? pound = 115 grams 8 ounces = ? pound = 225 grams 12 ounces = ? pound = 340 grams 16 ounces = 1 pound = 450 grams
'The food was either terribly bad or terribly good,' Claire had said, describing her adventures in the past. 'That's because there's no way of keeping things anything you eat has either been salted or preserved in lard, if it isn't half rancid? or else it's fresh off the hoof or out of the garden, in which case it can be bloody marvelous.' ? Drums of Autumn, chapter 35, 'Bon Voyage'
]}]}]}]}]}]}]}]}] Chapter'1 h Basic Recipes Hot Broth at Castle Leoch (Brown Chicken Stock) Murphy's Beef Broth (White Beef Stock) Vegetable Stock Short Crust Pastry Blitz Puff Pastry Crowdie Cheese Basic Salad Dressing
18? |? Outlander KItChen Stock Broth and bannocks, broth and bread. A quick and common meal for everyone from crofters to castle inhabitants throughout Outlander, as well as the real world. Stock was an essential kitchen staple for hundreds of years, when everything was homemade, food supplies were often stretched, and nothing was ever wasted. Especially the bones. Culinarily speaking, there is a difference between stock and broth. Stock is made from bones and a few aromatics, while broth is stock that has been seasoned with salt and spices, and possibly enriched with meat, to make it deliciously drinkable all on its own. Because we use it primarily as a base for soup and sauces, we use stock rather than broth in Outlander Kitchen. No matter what animal's bones it is made from, meat and poultry stock can be divided into two broad types: white and brown. A white stock is made from raw bones and has almost no color, while a richly colored brown stock is made from bones roasted with tomato paste. Ideally, white stock is used in cream soups, light sauces, and anywhere else where a neutral color is desired, like SlowCooked Chicken Fricassee (page 115). Brown stock finds its home in dark soups and stews such as Jenny's Hare Pie (page 151), pan sauces and gravies, and in mugs, seasoned to taste for sipping. In reality, for most
BasIC reCIpes? |? 19 recipes, you can use white and brown stock interchangeably, depending on what you have on hand. Whether from bird, beast, or vegetable, follow these rules to concoct the perfect pot of stock. ? For a crystalclear stock, trim all the bones of excess skin, fat, and meat and cover them with cold water. After the initial boil of the bones, keep the stock at a slow simmer and skim it regularly with a slotted spoon. Never cover a stock with a lid, nor stir it. ? A generally acceptable ratio of bones to water for stock is 50% bones by weight. For example, to make 2 quarts of stock, you need about 2 pounds of bones. ? Avoid disturbing the bones and vegetables in the bottom of the pot and keep the liquid clear by ladling the finished stock through a strainer lined with several layers of cheesecloth. ? Cool your freshly made stock quickly to avoid foodborne illness. Pour the hot liquid into a glass or metal container, and immerse that in another container or sink filled with ice or cold water. Refrigerate immediately when cooled. ? NEVER SALT A STOCK. When you use your stock in a soup or sauce, or serve it, steaming in mugs for those coming out of the cold, that is the time to season it with salt and maybe a little freshly cracked pepper.
20? |? Outlander KItChen hOt BrOth at castle leOch (Brown Chicken Stock) 'Ye need not be scairt of me,' he said softly. 'Nor of anyone here, so long as I'm with ye.' He let go and turned to the fire. 'You need somethin? hot, lass,' he said matteroffactly, 'and a bit to eat as well. Something in your belly will help more than anything.' I laughed shakily at his attempts to pour broth onehanded, and went to help. He was right food did help. We sipped broth and ate bread in a companionable silence, sharing the growing comfort of warmth and fullness. Finally, he stood up, picking up the fallen quilt from the floor. He dropped it back on the bed, and motioned me toward it. 'Do ye sleep a bit, Claire. You're worn out, and likely someone will want to talk wi? ye before too long.' ? Outlander, chapter 4, 'I Come to the Castle? The pure liquid nutrition of homemade stock or broth is infinitely superior to anything you can buy in the store? zero salt and additives, but rich with protein to fortify even the most exhausted time travelers. To serve as is, heat to boiling and season with salt and pepper, or use as the base for any number of soups, stews, and sauces, including Ragoo'd Pork (page 126). Makes about 2 quarts Ingredients 2 pounds (900 grams) raw chicken bones, trimmed of skin and fat 1 medium onion, chopped (see Knife Skills, page 11) 1 small carrot, chopped 1 celery stalk, chopped 1 tablespoon tomato paste 2 bay leaves 2 fresh thyme sprigs 6 fresh parsley sprigs 6 whole peppercorns Method Move a rack to the middle rung and heat the oven to 400'F. Arrange the bones in a single layer in a roasting pan, and roast until they begin to
BasIC reCIpes? |? 21 brown, about 20 minutes. Add the onions, carrots, and celery to the pan and toss well. Use a pastry brush or spoon to spread the tomato paste onto the bones and vegetables. Roast for another 15 minutes, or until the vegetables are just beginning to brown. Meanwhile, make a bouquet garni. Wrap the bay leaves, thyme, parsley, and peppercorns in a square of cheesecloth and tie with string, or enclose the items in a large tea ball. Use a slotted spoon to transfer all the bones and veggies (and a minimum of the fat) into a stockpot. Add 2 quarts cold water, plus more, if necessary, to cover the bones by 2 inches. Bring to a boil over high heat, and immediately reduce the heat to low for a slow simmer. Skim the surface of the stock with a slotted spoon to remove impurities and fat. Add the bouquet garni to the pot and continue to cook at a slow simmer, uncovered, for 2 hours. Skim and top up the water as needed to keep the bones and veggies well covered. Do not stir. Ladle the finished stock through a strainer lined with several layers of dampened cheesecloth or a clean cotton or linen dishcloth into a glass or metal container. Gently press on the solids to extract all the liquid. Cool quickly, refrigerate overnight, and discard the hardened fat from the surface of the cold stock before storing in the fridge up to 5 days. Freeze up to 6 weeks. Notes ? Chicken necks and backs make a rich, fullbodied stock. For an extradelicious and nutritious boost of gelatin, include a few chicken feet too. ? To use cooked poultry carcasses in this recipe, brush the bones and vegetables with the tomato paste and roast for 15 minutes before continuing with the recipe. ? To make brown beef stock, replace the chicken bones with the same weight of beef bones and increase the initial roast time to 30 minutes before adding the vegetables and tomato paste. Simmer the beef bones for 6 to 8 hours to extract the maximum richness and flavor.
22? |? Outlander KItChen Murphy's Beef BrOth (White Beef Stock) 'Wot, not the broth, too'? Murphy said. The cook's broad red face lowered menacingly. 'Which I've had folk rise from their deathbeds after a sup of that broth!' He took the pannikin of broth from Fergus, sniffed at it critically, and thrust it under my nose. 'Here, smell that, missus. Marrow bones, garlic, caraway seed, and a lump o? pork fat to flavor, all strained careful through muslin, same as some folks bein? poorly to their stomachs can't abide chunks, but chunks you'll not find there, not a one!' ? Voyager, chapter 41, 'We Set Sail? Use this pale nectar, full of flavor and body, as the base for lightly colored soups and sauces that will heal a weary body and soothe a tired soul, such as Kale Brose with Bacon (page 65). Makes about 1 gallon Ingredients 5 pounds (2.3 kilograms) beef bones, trimmed of fat 2 garlic cloves, halved 1 tablespoon caraway seeds 2 bay leaves 12 whole peppercorns 1 large onion, chopped (see Knife Skills, page 11) 1 medium carrot, chopped 2 celery stalks, chopped Method In a stockpot, cover the bones with cold water and bring to a boil over high heat. After the water has boiled rapidly for 2 minutes, drain. Rinse the bones clean with cold water. Return the bones to the stockpot, cover with 1 gallon cold water, plus more, if necessary, to cover the bones by 2 inches, and bring to a boil over high heat. Meanwhile, make a bouquet garni. Wrap the garlic, caraway seeds, bay leaves, and peppercorns in a square of cheesecloth and tie with string, or enclose the items in a large tea ball.
BasIC reCIpes? |? 23 Reduce the heat to low and skim the surface of the stock with a slotted spoon to remove impurities and fat. Add the onions, carrots, celery, and bouquet garni. Simmer gently for 6 to 8 hours, skimming the surface of the stock occasionally and topping up the water as needed to keep the bones and veggies well covered. Do not stir. Ladle the finished stock through a strainer lined with several layers of damp cheesecloth, or a clean, damp cotton or linen dishcloth, into a glass or metal container. Gently press on the solids to extract all the liquid. Cool quickly, refrigerate overnight, and discard the hardened fat from the surface of the cold stock. Store, covered, in the refrigerator up to 5 days, or in the freezer up to 6 weeks. Notes ? The richest beef stock is made from knuckle, shank, and long leg bones full of marrow. Use marrow bones cut to 2- or 3- inch lengths for maximum richness and flavor. ? To make white chicken stock, replace the beef bones with the same weight of raw chicken bones (necks, backs, and feet are best) and reduce the simmering time to 2 hours.
24? |? Outlander KItChen VegetaBle stOcK 'When you make bashed neeps,' I said, 'be sure to boil the tops along with the turnips. Then save the pot liquor and give it to the children you take some too? it's good for your milk.' Maisri Buchanan pressed her smallest child to her breast and nodded solemnly, committing my advice to memory. I could not persuade most of the new immigrants either to eat fresh greens or to feed them to their families, but now and then I found opportunity to introduce a bit of vitamin C surreptitiously into their usual diet? which consisted for the most part of oatmeal and venison. ? Drums of Autumn, chapter 70, 'The Gathering? If you don't have a lot of time to spend in the kitchen, this is the stock for you. It's done in under an hour, including the oignon br'l? (burnt onion) that mimics the rich, amber hue of a brown meat stock. Use in vegetarian soups and stews like Cream of Nontoxic Mushroom Soup (page 69) or as a poaching liquid for vegetables or fish. This is a delicious, lighttasting vegetable stock made from commonly found, vitaminpacked vegetables and aromatics, as well as a few optional ingredients to boost color and flavor. Makes about 2 quarts Ingredients 2 large leeks (white and lightgreen parts only), cut into 1- inch pieces 1 tablespoon vegetable oil 2 medium carrots, chopped (see Knife Skills, page 11) 2 celery stalks, chopped 4 to 6 fennel stalks, chopped 1 cup mushrooms or mushroom stems, chopped ? medium onion, cut crosswise, skin on 3 garlic cloves, whole 6 fresh parsley sprigs 2 fresh thyme sprigs 2 bay leaves 6 whole peppercorns 1 whole red chile pepper (optional) 1 2- inch piece dried mushroom, such as porcini, morel, or shiitake (optional) 1 sundried tomato (not in oil) (optional) 1 6- inch piece kombu (dried kelp) (optional)
BasIC reCIpes? |? 25 Method Rinse the chopped leeks thoroughly in a bowl of cold water before scooping them out with a slotted spoon, leaving the silt and sand behind. Shake dry in a clean dishcloth or salad spinner. In a large stockpot, heat the oil over medium heat. Add the leeks, carrots, celery, fennel, and mushrooms. Cook gently, stirring occasionally until soft, about 10 minutes. Cover with 2 quarts of cold water, increase the heat to medium-high, and bring to a boil. Meanwhile, make the oignon br'l', or burnt onion. Heat a small cast-iron pan or grill pan over mediumhigh heat. Place the onion on the dry pan, cut side down. Cook until blackened, 5 to 7 minutes. Also make a bouquet garni. Wrap the garlic, parsley, thyme, bay leaves, peppercorns, and chile, dried mushroom, sundried tomato, and kombu, if desired (see Notes), in a square of cheesecloth and tie with string, or enclose the items in a large tea ball.
26? |? Outlander KItChen Reduce the heat under the stockpot to low and add the burnt onion and bouquet garni. Simmer for 30 minutes. Ladle the finished stock through a strainer lined with several layers of damp cheesecloth, or a clean, damp cotton or linen dishcloth, into a glass or metal container. Gently press on the solids to extract all the liquid. Cool quickly and store in the refrigerator up to 1 week, or in the freezer for 6 weeks. Notes ? The optional ingredients add color and flavor to your stock. Use none, one, or all. ? For a quick lunch or light dinner, cook storebought frozen wontons or dumplings in stock, season (I like a little soy sauce and chile oil), garnish with chopped scallions, and serve.
BasIC reCIpes? |? 27 shOrt crust pastry A multipurpose pastry crust for sweet or savory fillings that is easy to work with and substantial enough to hold up outside the pan for recipes such as Rolls with Pigeon and Truffles (page 82), yet tender enough to yield easily under your fork as the base for Governor Tryon's Humble Crumble Apple Pie (page 250). Makes one 12- inch crust or two 8- inch crusts Ingredients 3 cups allpurpose flour 1 tablespoon sugar 1? teaspoons kosher salt 1 cup (2 sticks) cold butter ? cup ice water 1 large egg yolk 1 teaspoon lemon juice or vinegar Method BY HAND: Stir together the flour, sugar, and salt in a large bowl. Grate the butter into the flour and work it in with your fingertips until the butter is reduced to peasize lumps and the flour is the color of cornmeal. Make a well in the bottom of the bowl. Whisk together the ice water, egg yolk, and lemon juice. Pour the liquid mixture into the well and use your fingertips to bring the dough together into a shaggy ball. IN A FOOD PROCESSOR: Combine the flour, sugar, and salt in a large bowl. Pulse three times to combine. Cut the butter into '-inch cubes and scatter into the flour. Pulse five or six times, until you have mostly peasize lumps. Whisk together the ice water, egg yolk, and lemon juice. Add to the bowl and pulse five more times. Pour the dough and any loose flour from your bowl or food processor onto the counter and knead quickly and lightly into a ball. Divide the dough in half and form into two 1- inchthick disks. Wrap tightly and refrigerate for at least 30 minutes. Store in the fridge up to 2 days, or in the freezer up to 1 month. To roll out, lightly dust the counter with flour. Use even pressure to roll the dough out from the center in all four compass directions, north, south, east, and west. Turn and loosen the dough occasionally as you continue to roll the pastry out into
28? |? Outlander KItChen a circle or square shape that is an even ''8 inch thick (unless otherwise directed in the recipe). Cut out shapes as directed, or roll the pastry lightly up onto the rolling pin and transfer to a tart pan or pie plate. Notes ? If it's very humid, hold back a couple of tablespoons of water when you first mix the dough. Add more water gradually if needed. ? If the dough is chilled for more than 30 minutes, it may have to rest on the counter for a few minutes before it will be soft enough to roll. ? The leftover egg white can be whisked with a teaspoon of water and a pinch of salt for use as an egg wash before parbaking. It won't result in quite as golden a crust as a wholeegg wash, but it's a great way to avoid waste.
BasIC reCIpes? |? 29 Blitz puff pastry The folding of the dough creates dozens of buttery layers, which, when baked, are forced upward by the steam released from the melting butter. The result is a light, flaky pastry that can be used in both sweet and savory treats, such as Warm Almond Pastry with Father Anselm (page 255) and Goat Cheese and Bacon Tarts (page 74). Makes about 2 pounds (900 grams), or two 12 x 18- inch sheets Ingredients 3 cups allpurpose flour 1? teaspoons kosher salt 1? cups (2? sticks) cold unsalted butter, cut into '-inch cubes ? cup ice water 1 teaspoon lemon juice or vinegar Method BY HAND: In a large bowl, mix together the flour and salt. Blend in the butter with a pastry cutter or two forks until all the cubes are well broken up. Make a well in the bottom of the bowl and pour in the ice water and lemon juice. Use your hands to bring the dough together into a rough ball. Work quickly, so the heat of your hands doesn't melt the butter. Add water a tablespoon at a time, as needed, to make a soft, shaggy dough that just stays together? it's better that the dough appear slightly dry than wet and sticky. IN A STANDING MIXER: In the bowl of a standing mixer fitted with the paddle attachment, mix the flour and salt on low speed. Add the butter and mix on medium-low until the butter just begins to break up, about 1 minute. Add the ice water and lemon juice, and continue to mix on medium-low, adding water a tablespoon at a time, as needed, to make a soft, shaggy dough that just stays together, 60 to 90 seconds? it's better that the dough appear slightly dry than too wet and sticky. Transfer the dough from your bowl or standing mixer to a lightly floured counter and knead lightly into a smooth ball. Form into a flat rectangle about 1 inch thick, wrap tightly, and refrigerate for at least 30 minutes. On a lightly floured counter, use even pressure to roll from the center of the
30? |? Outlander KItChen dough all the way out to each corner. Turn and loosen the dough occasionally as you continue to roll out the corners to a rectangle measuring approximately 12 x 24 to 30 inches. Fold in thirds lengthwise, like a business letter, to complete one single fold. Use the rolling pin to gently mark an X in the top of the dough to help the layers adhere to one another. If the dough is still cold and firm, repeat another fold immediately. Wrap and refrigerate for 30 to 60 minutes. If the dough is becoming soft or sticky, cover and return to the fridge before completing the second fold. Repeat the folding process for a total of four to six single folds, doing up to two single folds backtoback. Rest and chill the dough for 30 to 60 minutes in between each set. After all the folds have been completed, rest the dough for a minimum of 60 minutes, and up to overnight, before rolling out the final sheet. Unless you have a long stretch of open counter to roll the dough out in one sheet, cut the dough in half crosswise with a sharp knife and roll out two separate final sheets. On a lightly floured counter, use even pressure to roll from the center of the dough all the way out to each corner. Turn and loosen the dough occasionally as you roll out each half of the dough to a sheet approximately 12 x 18 inches and ''8 inch thick. If it becomes difficult to roll, cover the pastry with plastic and rest it for 5 minutes in the refrigerator before resuming. Use as directed in recipes calling for puff pastry. Notes ? The lemon juice or vinegar prevents the dough from oxidizing and allows you to keep it in the fridge up to 2 days without developing brown spots. ? Finished sheets of pastry can be lightly floured, gently folded, wrapped tightly, and stored in the fridge up to 2 days, or in the freezer up to 1 month. ? This recipe is easier than traditional homemade puff pastry, though still 3 to 4 hours? work? but worth the effort'and it wins hands down in a sideby-side taste test against the frozen, storebought stuff.
BasIC reCIpes? |? 31 crOwdie cheese A modern adaptation of Scotland's most ancient cheese. At one time, every crofter in the Highlands made it by souring freshly skimmed milk beside a warm fire, then cooking it gently until it curdled. The whey was drained away, leaving a crumbly, unripened white cheese. A common currency accepted as rent in the Highlands before Culloden, crowdie is the crud in Mrs. Bug's Gingerbread and Fresh Crud (page 283), as well as being delicious on oatcakes, bannocks, scones, and sandwiches. Makes about 1 cup Ingredients 1 quart whole milk 2 tablespoons lemon juice or vinegar 1 teaspoon kosher salt Method In a large, nonreactive saucepan (not aluminum) over medium heat, heat the milk. Stir occasionally, scraping along the bottom and sides of the pot to prevent the milk from scorching. Heat the milk until it simmers and foams, 195'F on an instantread thermometer, about 20 minutes. Do not allow the milk to boil. Remove the pan from the heat and drizzle in the vinegar. Stir once and leave undisturbed for 5 minutes. Check that the milk has curdled, meaning that the white curds have separated from the translucent whey. If not, stir in another tablespoon of vinegar and wait another 5 minutes. Once the curds and whey have separated, allow the pot to sit undisturbed for 30 minutes. Line a colander with four layers of cheesecloth or a clean cotton or linen dishcloth. Gently ladle the curds into the colander and drain until the crowdie is like wet cottage cheese, about 30 minutes. To speed up the draining, use a rubber spatula to gently fold the curds over each other occasionally, but do not press down on the curds. Gather the corners of cloth together and tie around a sink faucet or a wooden spoon handle set over a tall pot. Hang the cheese for 30 minutes and twist the bag gently once or twice to expel the last of the whey.
32? |? Outlander KItChen Scrape the cheese into a bowl and stir in the salt. Store, covered, in the refrigerator up to 5 days. Notes ? Use the cooled whey in place of milk to make Brown Buns at Beauly (page 224) or in smoothies, feed it to the chickens and pigs, or, at the very least, pour it into the compost. ? Add more flavor to your crowdie by folding chopped fresh herbs such as basil, dill, or oregano, or aromatics like lemon zest, rosewater, freshly ground pepper . . . shall I go on'
BasIC reCIpes? |? 33 Basic salad dressing A light, adaptable oiland-vinegar based dressing that is as at home on iceberg lettuce as it is on the salad of bitter leaves in Pheasant and Greens at Ardsmuir (page 109). Makes about ? cup Ingredients 3 tablespoons extravirgin olive oil 3 tablespoons vegetable oil 2 tablespoons red wine vinegar 2 teaspoons Dijon mustard ? teaspoon kosher salt ? teaspoon freshly ground pepper Method In a small bowl or a jar with a tightfitting lid, combine all the ingredients and whisk or shake until well combined. Taste, and season if necessary. Dress your salad sparingly? the greens should just glisten. A soggy salad is no one's cup of tea. Store in the refrigerator, tightly sealed, up to 1 week. Notes ? I prefer to lighten the taste of my dressing by combining olive and vegetable oils. Alone, olive oil is powerful stuff, and it can smother the taste of a delicate salad. ? The Dijon mustard acts as an emulsifier to temporarily keep the dressing from separating. Whisk or shake to recombine. ? Switch up the vinegar for a different dressing. Balsamic, white wine, champagne, and rice vinegar are some of my favorites. You can also substitute some or all of the vinegar with citrus juice, such as lemon, lime, or orange. ? For more flavor, add a few dashes of sesame oil, grated or minced garlic, the zest of a lemon, lime, or orange, or chopped fresh herbs such as dill, basil, or mint. (Note that if you add fresh garlic, it reduces the dressing's shelf life in the fridge to 2 days.)
]}]}]}]}]}]}]}]}] Chapter'2 h BReakfast Mrs. FitzGibbons's Overnight Parritch Potato Fritters A Coddled Egg for Duncan Bacon, Asparagus, and Wild Mushroom Omelette Mrs. Bug's Cinnamon Toast Yeasted Buckwheat Pancakes Young Ian's Sage and Garlic Sausage
36? |? Outlander KItChen Mrs. fitzgiBBOns's OVernight parritch 'Himself'? I said. I didn't care for the sound of this. Whoever Himself was, he was likely to ask difficult questions. 'Why, the MacKenzie to be sure. Whoever else'? Who else indeed? Castle Leoch, I dimly recalled, was in the middle of the clan MacKenzie lands. Plainly the clan chieftain was still the MacKenzie. I began to understand why our little band of horsemen had ridden through the night to reach the castle this would be a place of impregnable safety to men pursued by the Crown's men. No English officer with a grain of sense would lead his men so deeply into the clan lands. To do so was to risk death by ambush at the first clump of trees. And only a goodsized army would come as far as the castle gates. I was trying to remember whether in fact the English army ever had come so far, when I suddenly realized that the eventual fate of the castle was much less relevant than my immediate future. I had no appetite for the bannocks and parritch that Mrs. FitzGibbons had brought for my breakfast, but crumbled a bit and pretended to eat, in order to gain some time for thought. By the time Mrs. Fitz came back to conduct me to the MacKenzie, I had cobbled together a rough plan. ? Outlander, chapter 5, 'The MacKenzie? Traditionally made from oatmeal (see page 5), and stirred with a spurtle (clockwise, to keep the devil away), parritch, or porridge, evolved from pottage, a thick vegetable and grain stew that served as the mainstay of the European diet until the seventeenth century. This lessdense version is made with steelcut or rolled oats (see Note). Start it just before you go to bed, and finish it in the morning for an easy, nutritious, and creamily delicious breakfast in minutes. Serves 4 to 6 (makes 3 cups) Ingredients 1 cup steelcut oats ? teaspoon kosher salt 1? cups whole milk 2 teaspoons butter ? teaspoon cinnamon