A Bringloidi meal for two (Irish Stew)

If you’re on the Enterprise, you clearly never know when some new friends are going to drop by. In the case of the Bringloidi, they will drop by with all their family members, their equipment and of course their farm animals (TNG: Up the Long Ladder). While many human settlements have obviously embraced the food replicator, the Bringloidi have not. If the Bringloidi truly embrace their agrarian roots, it should come as no surprise to see an Irish Stew on the menu. 

I do realise this episode is probably not a favourite, and it certainly has its share of issues. However, this Irish Stew is nothing to sneer at! The recipe below is for goat, but you could definitely substitute lamb very easily. I thought of this as a meal for two to share (perhaps for Riker and Brenna) but it is easily doubled or even quadrupled if a bunch of Space Irish suddenly drop around. 

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(Serves 2 as a main meal)

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The Kai Winn (Chocolate Souffle)

After the triumphs of Captain Picard Day, who else can we venerate?! Well, for a time, it seemed that Kai Winn may have been that person - at least to Quark, who, like a good Ferengi, saw an opportunity to exploit the Kai’s popularity. He developed the Kai Winn chocolate souffle, which proved so popular he could not keep up with the orders (DS9: Life Support). 

Whatever you think of the Kai, this is a very nice chocolate souffle. You can make it in one large bowl as Quark did, or you can divide the mixture between small bowls to create individual servings. The Haglian Tongue Sauce is not shown in the photo below but I have provided the recipe - bear in mind that adding the sauce will make your souffle fall somewhat. 

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(Makes 1 large souffle or 3-4 individual servings). 
(Based on the recipe from Cooking for Engineers). 

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Tribute cookies for Captain Picard Day

This upcoming Monday (June 16) is Captain Picard Day! That great day where we can celebrate the achievements of one of our favourite captains in any and every way possible. This year I thought I’d go with a contribution to the Captain Picard Day display in the form of Captain Picard-related cookies.

While Captain Picard may not be so keen on his face turned into an egghead, surely he can’t object to some Tea, Earl Grey, Hot, or with the instruction to Bake it So?! If he is not impressed, maybe put the cookies aside and instead offer him an Earl Grey MarTEAni or some Earl Grey tea cupcakes. However you celebrate it, I hope you have a great Captain Picard Day!

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(Makes approx 25 cookies)

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Parthas a la Yuta

They do say the best way to a crewperson’s heart is through their stomachs. This is perhaps particularly true when it comes to Commander Riker. I must admit I do understand his enthusiasm in trying new dishes - if I was travelling out near Acamar III I’d want to try as many new dishes as I could. In this case we have a delicacy prepared by Yuta: the parthas plant, a green vegetable with fleshy roots (TNG: The Vengeance Factor). 

This dish takes mere minutes to prepare and makes a very tasty side dish. You can use any combination of the greens listed below - I used choy sum. The sauce over the top is also to taste and feel free to add as much or as little of the ginger/garlic paste or Sriracha as you want. Ginger/garlic paste is available from Asian grocers.

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(Serves 2 as a side dish)

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Cardassian Sunrise

The Cardassian Sunrise (not to be confused with the Samarian Sunset) seems to be a popular drink in the Star Trek universe. It is not only available in Quark’s Bar, which is not surprising, given the proximity to Cardassia, but is also known several centuries earlier - at least in an alternate timeline (Star Trek 2009). Those Cardassians really like sharing their drinks with the universe!

This variation on the classic Tequilla Sunrise uses spiced rum instead of tequilla (seems more Cardassian this way). You can use either grenadine or cassis (blackcurrant liquor) to create the sunrise effect - you’ll get a nicer colour blend with the grenadine but I think it tastes better with the cassis. Either way, it is very easy to drink and I can understand why it is a favourite among Starfleet cadets! 

Replicate your own
(Makes 1 Cardassian Sunrise)

60ml / 2 fl oz dark spiced rum
120 ml / 4 fl oz orange juice
20ml / 0.70 fl oz grenadine or cassis
Ice
Slice of orange and / or sprig of mint for garnish

Fill a highball glass about 3/4 full with ice. Add the rum and orange juice and give a little stir to combine the rum and orange juice.

Slowly pour the grenadine or cassis over the back of a spoon into the centre of the glass. It should trickle down and settle on the bottom. Garnish with a slice of orange and / or a sprig of mint. Serve immediately to all nearby Starfleet cadets. 

Yalasat (stuffed cabbage)

There’s not many plants that grow in the desert and even less that are edible. Luckily for the residents of the Torothan homeworld, they have Yalasat, a type of cactus (ENT: Desert Crossing). While Archer and Tucker end up having what can only be described as a miserable time on the Torothan homeworld, at least they got a decent meal in Zobral’s camp before it all went south.

This cabbage dish is inspired by a dish I had recently at a restaurant - I was intrigued by the idea of stuffing ingredients in between the cabbage leaves rather than using the cabbage to wrap something else in. This dish is very flexible and works best if you add more of what you like and less of what you don’t. The resulting cabbage still has some texture while being soft and nicely flavoured by apples and dried fruit. 

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(Serves 2 as a side dish)
(Inspired by the cabbage I had at The Town Mouse Restaurant and Bar)

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Klingon Martini

If you’ve gone to the effort of making Bloodwine, you really must continue by turning some of that Bloodwine into a martini. A Klingon martini, of course. While it’s not clear how widespread drinking Klingon martinis was, considering the only time we see one is in a universe created by Species 8472 (VOY: In the Flesh). I hope Klingon martinis were popular as it seems a great cross-cultural drink.  

To stop any debates before they start, let me state that I am a traditionalist - I make martinis with gin, not vodka. And James Bond notwithstanding, martinis should be stirred with lots of ice, not shaken. You only need to use a dash of Bloodwine but I like the idea of serving some extra Bloodwine on the side so your guests can add more if they wish. 

Replicate your own
(Makes 1 martini; double the recipe as needed)

60ml / 2fl oz gin (such as Tanqueray)
15ml / 1/2fl oz dry vermouth
1 dash bloodwine
Ice
Lemon peel twist (optional - garnish)

Combine the gin, vermouth and bloodwine in a cocktail shaker or large glass. Add a couple of handfuls of ice and stir continuously for at least 30 seconds, until the outside of the glass/shaker is cold.

Strain your liquid into a martini glass and garnish with a twist of lemon peel. Serve with extra bloodwine on the side so that people can add more if they wish. 

Rodeo Red’s Red-Hot, Rootin’-Tootin’ Chili

I am always impressed by Neelix’s cooking. He’s able to draw great flavours out of the most boring ingredients, isn’t afraid to experiment and - as we see here - turns to history as a source of inspiration. In this case classic American cuisine in the form of chili con carne (VOY: Message in a Bottle). And, given the crew members’ reaction, it sounds like Neelix’s chili packed quite a punch!

Making chili is an all day affair, but all of the work is done at the start. After you’ve got all the ingredients in, it’s just a matter of time. Given Neelix’s description of his chili having lots of jalapenos in it, I’ve made sure that the primary chile used is chipotle. You can also up the jalapeno quotient by adding fresh or pickled jalapenos once the chili is done. I’ve added a combination of other chiles too, to provide more flavour and variety in spice level. Just remember to have some antacid on hand to avoid any uncomfortable reactions from nearby crew members!

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(Serves 4, based on the Homesick Texan’s Texas Chili)

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Uttaberry crepes

When you’re in the middle of a diplomatic issue and two of your crew are missing presumed dead on an alien planet, it’s no surprise you need to take a break every now and then and help yourself to some crepes. Uttaberry crepes as made at Quark’s, to be precise (DS9: Armageddon Game). I’m not sure about Captain Sisko’s culinary choices because he orders this with a serving with chowder and I’m really not sure about crepes and chowder going together.

However, for now, we’ll ignore Sisko’s dubious meal and concentrate on the crepes. These crepes use tinned blueberries and I put some of the juice  into the crepes to colour them slightly purple (I figured this was appropriate for uttaberries - if you’ve encountered different coloured uttaberries, please let me know!). You can also drizzle some of the juice over the top of the cooked crepes, and I like a squeeze of lemon too. Notwithstanding Sisko’s gastronomic inventions, these crepes are well worth making. 

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(Makes 10-12 crepes)

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Malcolm Reed’s Ravioli

I am glad to see that ravioli is still a popular dish on board the Enterprise. In my opinion, ravioli should never go out of favour - it is always comforting and delicious and offers much variety in filling, sauce and so on. While it turns out that ravioli is not Malcolm Reed’s absolute favourite (ENT: Silent Enemy), he is obviously still fond enough of it to order it on multiple occasions.

I’ve stuck with the tried and true filling of ricotta cheese and spinach here as it is one of my favourites if not the most original. You can, of course, substitute the filling for whatever you like. While these are quick to cook, you’ll need to start about an hour in advance to allow the pasta dough to rest before you fill and cook the ravioli. 

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(Serves 2)

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