Outlander Kitchen: The Official Outlander Companion Cookbook
Author: Theresa Carle-Sanders
Publisher: Delacorte Press (2016)
Hardcover Edition: 324 pages with index and photos
Source: Personal copy
If you are still basking in the memories of the outstanding finale of this season’s Outlander, maybe you would like to extend your daydreams with a closer look at this cookbook.
Carle-Sanders has done the research. We can enjoy the read and make some of these recipes in the comfort of a 21st century kitchen. This author leaves no stones unturned. (pun intended). She begins with the pantry for a time-traveling kitchen. In this section she gives important tips like this note: “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.” p. 5. She has sections on equipment and a glossary of techniques.
For the recipes she includes quotes from many of Gabaldon’s books. Not only are these a joy to read, they take you to the spot you need to be as a kitchen cook looking for inspiration, or just plain fun.
The book is full of interesting notes such as the fact that authentic cullen skink is a soup made with finnan haddie, haddock caught off the Moray Firth and smoked using green wood and peat. Even my Scotch great grandmothers pioneering in Iowa in the 19th century did not have that ingredient for their soup. They probably used the salt cod that could be ordered from the Montgomery Wards catalog. They did have onions, butter, potatoes, milk.
There are the usual more modern, yet timeless, recipes: Oyster Stew, Shepard’s Pie, Steamed Mussels, Oxford Baked Beans, Corn Muffins, Apple Fritters, Gingerbread – well you get the idea. There are recipes so modern they surprise you: Hot Chocolate, Upside-Down Plum Cake, Cheese Enchiladas, Pizza, Spaghetti and Meatballs.
There are special recipes I can’t wait to try such as Tortellini Portofino. Always there’s a paragraph reference from one of Gabaldon’s books, great photos, and clear directions, as well as notes about ingredients, if needed, for every recipe.
It’s a book filled with recipes and information that spans centuries and continents.
There’s no doubt I’ve hours of enjoyment ahead with this cookbook. And if I travel through the stones, more interesting cooking and eating. Cheese Savories, anyone? I’ll be making these with Paris on my mind.