Outlander Kitchen: To the New World and Back Again: The Second Official Outlander Companion Cookbook

by Theresa Carle-Sanders, Diana Gabaldon

Overview

Sink your teeth into over 100 new easy-to-prepare recipes inspired by Diana Gabaldon’s beloved Outlander and Lord John Grey series, as well as the hit Starz original show—in the second official cookbook from Outlander Kitchen 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

With the discovery of a New World comes an explosion of culinary possibilities. The later novels in Diana Gabaldon’s Outlander series and the Lord John Grey series have Jamie, Claire, Lord John, and friends embark on their revolutionary adventures across the Atlantic and back again—and with their voyages come hundreds of new mouthwatering flavors to entice the taste buds of even the most discerning palates.

Professional chef and founder of Outlander Kitchen, Theresa Carle-Sanders returns with another hallmark cookbook—one that dexterously adapts traditional recipes for hungry, modern appetites. Interpreted with a spirit of generous humor and joyous adventure, the recipes herein are a mixture of authentic old-worldreceipts from Scottish settlers, new-world adaptations inspired by the cuisine of indigenous peoples, and humorously delicious character-inspired dishes—all created to satisfy your hunger and insatiable craving for everything Outlander, and with the modern kitchen in mind:

• Breakfast: Mrs. Figg’s Flapjacks; Simon Fraser’s Grits with Honey
• Soups: Leek and Potato Soup with Harry Quarry; Annie MacDonald’s Chicken Noodle Soup
• Appetizers: Cheese Savories; Sardines on Toast for Lady Joffrey
• Mains: Benedicta’s Steak and Mushroom Pie; The Cheerful Chicken’s Poulet au Miel
Pork Tenderloin with Cider Sauce and German Fried Potatoes; Claire’s Beans and Sass 
• Sides: Tobias Quinn’s Colcannon; Fried Plantains; Corn Bread and Salt Pork Stuffing
• Breads: John Grey’s Yorkshire Pudding; Corn Bread; Scones with Preserved Lemon
• Sweets: Mistress Abernathy’s Apple Pandowdy; Oliebollen; Almond Biscuits

With vivid, full-color photographs and a plethora of extras—including preserves, condiments, cocktails, and pantry basics—Outlander Kitchen: To the New World and Back Again is the highly anticipated follow-up to the immersive culinary experience that inspired thousands of Outlander fans to discover and embrace their inner chefs! 

Ith gu leòir! Or, bon appétit!

Product Details

ISBN-13:	9781984855169
Publisher:	Random House Publishing Group
Publication date:	06/02/2020
Sold by:	Random House
Format:	NOOK Book
Pages:	352
Sales rank:	158,129
File size:	95 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. The author of Outlander Kitchen, 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

Introduction

To the New World and Back Again

I was deep into my first-stage love affair with Outlander when My Englishman, Howard, and I moved to Pender Island from Vancouver in 2003. I had read each of Diana Gabaldon’s books, up to The Fiery Cross (the last book available at the time), at least twice before we pulled into the driveway of our little house in the woods, searching for a new way of life beyond the stressed, overworked existence we knew in the city.

And although we had no dreams of living off the land—we’re on a third of an acre—looking back, I can’t imagine the first years of our semirural life without the influence of Jamie and Claire. I took advantage of our first backyard and planted a small herb garden and a larger one of vegetables, then spent the next few seasons learning why most of the veggies I planted did not thrive in our decent-looking soil. (The answer is cedar trees. They’re big, greedy feeders with clumping roots.) I hung our laundry on the line and chopped wood. I walked every day in the woods and along the shores of this small island, and embraced a slower rhythm of life, long forgotten to me in my big-city life with my big-corporate job.

Not that it wasn’t hectic at times. We moved here within a month of first viewing the property, and without much of a plan about how we were going to make a living. We were very sure that the exponentially rising cost of living in Vancouver wasn’t going to work for us in the long term though, so with a sense of adventure, and semi-spontaneous, life-changing inspiration, we took our savings and cast our home-hunting net far enough to include the Southern Gulf Islands between Vancouver and Victoria on Canada’s west coast. We quickly narrowed the choices down to Pender, because, unlike some of its neighbors who were still using dial-up, high-speed Internet was available—an essential in the twenty-first century, even when you’re trying to simplify.

I used that connection with the outside world, combined with an old-world skill taught to me by my mom, to start an online business selling yoga accessories that I sewed on a little table under our bedroom window. (Just one of the essential life tasks Mom made sure to teach us all. I still have the felt elephant eyeglass case my eldest brother, Trev, sewed before I was born, and my other older brother, Ron, executes the neatest line of hand stitching you’ve ever seen.)

My most popular item was a silk brocade eye mask lightly filled with flaxseeds and lavender. It took off after a couple of mentions on “alternative lifestyle” forums, especially in Great Britain. For almost two years, I collected the orders from my computer in the morning before sitting down at the machine to sew, on average, a dozen eye masks per day. From there I’d head to the island’s post office and ship them off to their new owners across the Atlantic.

Meanwhile, Howard was working at whatever he could lay his hands to as well. We were earning a living, but it was tight. When my dad died unexpectedly and rather quickly in 2007, I found myself reevaluating everything in my grief. As a result (thank goodness for an understanding husband), I fulfilled a lifelong dream by returning to culinary school the next year. And the year after that, a random thought during a walk in the woods with the dog had me pondering what the rolls stuffed with minced pigeon and truffles from Voyager might taste like.

Diana was supportive of the idea from the beginning. She posted my first recipe for Rolls with Pigeon and Truffles on her website, and when that was a hit, posted my next one, Brianna’s Bridies from Drums of Autumn, a couple of months later. I published my first blog post for Outlander Kitchen in October 2010, and eventually, years of work, hundreds of blog posts, dozens of recipes, and a couple of seasons of Outlander on TV, culminated with the publication of Outlander Kitchen: The Official Outlander Companion Cookbook (henceforth known as OK1) in 2016.

Two years later, on another long walk in the woods, I was thinking about one of my favorite characters (Outlander is never far from my mind), Lord John, and why I enjoy his stories so much. This description of him from Diana in her introduction to “A Plague of Zombies” in Seven Stones to Stand or Fall sums up his circumstances well:

The thing about Lord John’s situation and career—unmarried, no fixed establishment, discreet political connections, fairly high-ranking officer—is that he can easily take part in farflung adventures rather than being bound to a pedestrian daily life. To be honest, once I started doing “bulges” (that is, shorter pieces of fiction) involving him, I just looked at which year it was and then consulted one of my historical timeline references to see what kinds of interesting events happened in that year. That’s how he happened to find himself in Quebec for the battle there.

Lord John is the original International Man of Mystery. His lack of attachment combined with substantial independent income and well-developed sense of adventure mean his life is never boring. He wines and dines in London, fights in Germany, governs in Jamaica, and, in his spare time, runs the occasional rescue mission to help those in need. He is always a gentleman, lives for good food, and never fails to make me laugh.

It was that walk with Lord John that rekindled my second-stage love affair with Outlander. I started my new reread that night, with, of course, the entire Lord John series. I then dove back into An Echo in the Bone and Written in My Own Heart’s Blood from the main series and finished with Diana’s Seven Stones to Stand or Fall, a collection of Outlander novellas published in 2017.

Outlander Kitchen: To the New World and Back Again features recipes from my reread. It follows Jamie, Claire, and friends on their revolutionary adventures, voyage to Scotland and back again, and eventual resettlement at Fraser’s Ridge. Others are on the move as well: Roger, Brianna, Jem, and Amanda, after finally settling into Lallybroch in the twentieth century, are separated and forced to return to the past to save their lives. Lord John, not to be left behind, makes more journeys to the New World and back again than anyone else in the Outlander universe. Add in stories like the prequel about Jamie and Ian Murray as young mercenaries in France, “Virgins,” and the story of how Hal Grey met and married Minnie Rennie, “A Fugitive Green” (both from Seven Stones to Stand or Fall), and this fictional cookbook author has a lot of culinary inspiration with which to work.

I often get asked how I choose the recipes that I feature on the blog and in the cookbooks. It all starts with my journals filled with Outlander food. Soon after Diana gave me permission to pursue Outlander Kitchen in 2010, I began recording EVERY mention of food I came across in all of her stories, large and small.

Sometimes the mention of food is very specific within the text, such as Ragout of Beef with Oysters (page 82) from Lord John and the Brotherhood of the Blade and Cranachan with Brian and Jenny (page 249) from Written in My Own Heart’s Blood. Other times, it is more vague, as with the mention of a thick soup in an excerpt from Lord John and the Haunted Soldier, which gives me a chance to use my culinary creativity and turn it into a delicious Leek and Potato Soup (page 49). I also regularly draw inspiration from Diana’s characters; when everyone’s favorite pig appeared from the burned ashes of the big house in An Echo in the Bone, I created The White Sow’s Crispy Pork Belly and Apple Slaw (page 125).

What was, at the beginning, a straightforward choice from my handwritten lists for the week’s recipe on Outlander Kitchen (Mrs. FitzGibbons’s Overnight Parritch from OK1 was the first recipe posted on the blog) grew into a more involved and complicated set of tasks as I assembled the first, and now this sequel (hereafter, OK2), cookbook.

From my handwritten journals, I began OK1 and OK2 by entering the long, unedited list of foods (more than 600 entries for OK2) from the source books into a spreadsheet. From there I am able to sort the information any way I want, delete what I don’t, and work until the chosen remains resemble the rough draft of a cook-book’s table of contents.

When I have multiple excerpts to choose from, for an oft-served dish like bannocks or biscuits, for example, I review my choices over and over, juggling them around in my head with my twenty years of reading Diana’s stories, including the last ten years of food-specific interactions. The excerpt that wins in the end generally is emotionally charged, whether it be poignant, funny, or, as with many of Diana’s scenes, both—one that puts the reader right back in touch with the characters, like the one introducing Almond Biscuits (page 260), featuring Germain at his mischievous best.

Table of Contents

Foreword Diana Gabaldon xi

Introduction xiii

Pantry Notes 3

Conversion Tables 6

Dietary Legend 7

Chapter 1 Basic Recipes 9

Preserved Lemons 10

Quick Vegetable Stock 12

Vegan Short Crust Pastry 13

Simple Syrup 15

Press-In Crust 17

Mayonnaise 18

Vegan Cream 20

Chapter 2 Breakfast 23

Shirred Eggs in Butter 24

Mrs. Figg's Flapjacks 26

Heart of Palm Frittata 28

Johnnycake 31

White's Sugared Morning Buns 34

Jenny's Breakfast Crumble 37

Simon Fraser's Grits with Honey 39

Chapter 3 Soup 43

Annie MacDonald's Chicken Noodle Soup 44

An Echo in the Bone Broth 46

Leek and Potato Soup 49

Scotch Broth at Cranesmuir 52

Savannah Clam Chowder 55

Slow Cooker Hot Pease Porridge 58

Chapter 4 Appetizers 61

Asparagus Mayonnaise 62

Deviled Egg with Tarragon 64

Cheese Savories 66

Bacon Savories 68

Mocktopus with Tomatoes and Olives 70

Sardines on Toast for Lady Joffrey 73

Vegan Sausage Rolls 75

Mushroom Pâté 77

Chapter 5 Beef 81

Ragout of Beef with Oysters 82

Steak with Wild Mushrooms and Onion Confit 85

Ropa Vieja 89

Benedicta's Steak and Mushroom Pie 93

Chapter 6 Poultry 97

Coq au Vin 98

William's Spatchcocked Turkey with Bread Salad 101

Jerry Mackenzie's Time-Traveling Pasties 106

Frogs' Legs Provencal (Chicken Wings) 110

Chicken and Cornmeal Stew 113

The Cheerful Chicken's Poulet au Miel (Chicken in Honey) 116

Chapter 7 Pork 119

Ham Steaks with Raisin and Mustard Sauce 120

Pork Tenderloin with Cider Sauce and German Fried Potatoes 122

The White Sow's Crispy Pork Belly and Apple Slaw 125

Gail Abernathy's Brats and Sauerkraut 128

Chapter 8 Lamb 131

Gigot d'Agneau (Leg of Lamb) 132

Lamb Stew 135

Lamb Cutlets with Spinach 138

Chapter 9 Game 141

Rabbit Stew with Onions 142

Game Pie 144

Lord John's Lunchbox 148

Hunter's Venison Pie with Sweet Potato and Parsnip Mash 153

The Old Fox's Roast Haunch of Venison 155

Chapter 10 Fish and Seafood 159

Shrimp Confit and Trout in Savoy Cabbage 160

Coquilles St. Jacques 163

Crispy Squid in Cornmeal 167

Herb-Roasted Salmon 169

Fish Fried in Batter with Tartar Sauce 171

Chapter 11 Vegetarian and Vegan 175

Young Ian's Grilled Succotash Salad 176

Claire's Beans and Sass 178

Jackfruit Potpie 181

Asparagus and Gruyère Quiche 185

Steel-Cut Oat Risotto 189

Stuffed Vegetable Marrow 191

Cuban Black Beans and Rice 194

Chapter 12 Side Dishes 197

Broccoli Sallet with Radishes and Vinegar 198

Tobias Quinn's Colcannon 200

Corn Bread and Salt Pork Stuffing 203

Salad Greens with Vinegar 205

Rice Pilaf 208

Fried Plantains 210

John Grey's Yorkshire Pudding 215

Beans Baked with Bacon and Onion 215

Stewed Pears 217

Sautéed Turnip Greens 220

Chapter 13 Breaks and Baking 223

German Brötchen 224

Cuban Flauta 226

Dottie's Millet Loaf 228

Corn Bread 232

Cassava Bread 234

Scones with Preserved Lemon 237

Rumm's Tea Cakes 239

Seed Cake 242

Chapter 14 Sweets and Desserts 245

Dried Apricot Tart 246

Cranachan with Brian and Jenny 249

Argus House Chocolate Cake 252

Mistress Abernathy's Apple Pandowdy 255

Tarte Tatin 257

Almond Biscuits 260

Currant Biscuits 262

Lemon, Lime, and Orange Ice 265

Oliebollen 268

Chapter 15 Drinks and Cocktails 271

Gin and Orange Flower Cocktail 272

Iced Negus 274

Whisky and Coconut Milk 277

Rosewater Sherbet 279

Lemon Barley Water 282

Cocoa with the MacKenzies 284

Mulled Cider 286

Hot Rum Punch with Preserved Lemon 288

Chapter 16 Condiments and Preserves 291

Minnie's Sauerkraut 292

Rachel Murray's Dill Pickles 294

Mrs. Bug's Piccalilli 296

Brandied Peaches 298

Seville Orange Marmalade 301

Jerked Beef 304

Mushroom Catsup 307

Prepared Horseradish 309

The Diet and Cookery of Eighteenth-Century Highlanders 311

Acknowledgments 319

Recipe Index 321

Editorial Reviews

04/06/2020

Using Diana Gabaldon’s series of novels that blend historical fiction, romance, and time travel as a culinary springboard, Carle-Sanders follows 2016’s Outlander Kitchen: The Official Outlander Cookbook with this inspired and informed collection featuring more than 100 new recipes. She serves up such dishes as Mrs. Figg’s Flapjacks, Dottie’s Millet Loaf, and Lord John’s Lunchbox (roast duck breast atop German potato salad). While at times it feels as if Carle-Sanders is reaching a bit for rather pedestrian fare mentioned in the books in passing (Sardines on Toast for Lady Joffrey; Mulled Cider), the majority are sumptuous dishes, such as Benedicta’s Steak and Mushroom Pie; Ham Steaks with Raisin and Mustard Sauce; and John Grey’s Yorkshire Pudding. Other notable dishes include The Old Fox’s Roast Haunch of Venison (“Do not cook a venison haunch past medium. It will be tough”), Tobias Quinn’s Colcannon (“make the leftovers into pancakes by stirring in an egg and enough flour to bind the mixture”), and Jerry MacKenzie’s Time-Traveling Pasties (“handheld descendants of large, medieval English meat pies”). Fans of Gabaldon’s series will devour these accessible, well-conceived dishes. (June)

Publishers Weekly

Inspired and informed . . . Fans of Gabaldon’s series will devour these accessible, well-conceived dishes.”—Publishers Weekly

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