Plomeek broth

As I’ve noted before, Vulcans are sure fond of their plomeek. You can have it as a thick soup, as a tea - and now, a broth too. While not very filling, I can see this broth as being a great food for sick Vulcans, or maybe as a starter to a more elaborate Vulcan banquet.

Plomeek broth seemed to be a favourite of T’Pol, who requested it on more than one occasion (Enterprise: Strange New World; Singularity; Doctor’s Orders). If you like eating savoury foods in the morning, plomeek broth also makes a nice breakfast or brunch dish. This dish is vegan but if you eat eggs, I could also see it working well with a poached egg added when served.

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Replicate your own
(Serves 2-3 as a starter)

3 medium sized beetroots
2 carrots
1 onion
1 tablespoon vegetable oil
2 or 3 sprigs fresh thyme
2 bayleaves
1 litre vegetable stock
1 teaspoon salt
Pinch of pepper
Pinch of smoked paprika
2 tablespoons apple cider vinegar (or white vinegar in a pinch)

Start by preparing the beetroots. Wearing gloves, use a vegetable peeler to peel the skins off. Then chop them into chunks and set aside. As you are straining the vegetables after they’re cooked, you don’t need to worry about chopping them nicely.

Chop the carrots and onion into rough pieces. Heat the vegetable oil in a large saucepan and add the onion, thyme, salt, pepper and bayleaves. Cook for a few minutes until the onion begins to soften.

Add the carrots and beetroot and cook for a further few minutes. Then add the stock, bring to the boil, then reduce to a simmer. Simmer, with the lid on the saucepan, for about 40-50 minutes, until the vegetables are soft and almost falling apart.

Strain the broth into a bowl, and test for seasoning (you might need to add more salt or pepper). The leftover vegetables can be eaten if you wish, although they probably won’t have much flavour left.

To serve the soup, stir in the paprika and the vinegar, and serve either warm or cold. Add a sprinkle of more paprika as a garnish if you wish.

Enolian spice wine

There’s nothing better than contraband alcohol. In this case we have some contraband alcohol from the 22nd century, from the Enolians. It may not have been officially contraband, but it was smuggled extensively throughout the galaxy (Enterprise: Canamar). Any alcohol that is so highly prized is definitely something I want to try. If it’s good enough, I may start up my own smuggling ring…

To make this wine, I used a variation on traditional spiced wine. While this is traditionally served warm, it is also quite nice at room temperature. The recipe below does not make much spiced wine so I would suggest doubling or tripling the quantities if you are wanting to let a whole gang of smugglers experience it.

Replicate your own
(Makes 1 cup of spiced wine)

250ml red wine
50ml brandy (optional)
25ml caster sugar
1 slice of lemon, with the rind still attached
1/2 teaspoon freshly grated nutmeg
3 cloves
1/2 cinnamon stick
Small dash of cayenne pepper (optional, to give a little kick)

Add the wine, brandy (if using) and sugar to a saucepan and heat gently. Stir until the sugar dissolves.

Next add the remaining ingredients and simmer gently for 5-10 minutes, until the flavours have infused and you can smell the spices.

Using a strainer to remove the spice pieces, strain the liquid into a jug or glass. To serve, add a small piece of lemon and/or a cinnamon stick.

Andorian cabbage soup

So far, we haven’t seen many dishes from the Enterprise series. But never fear! This is being rectified right now and there are plenty more Enterprise dishes coming up. This dish was mentioned but never seen and it was made specifically for Andorian Commander Shran - presumably to make him feel more at home (Enterprise: “These are the Voyages…”). Whatever you think of the final episode of Enterprise, at least it offers some great suggestions for food!

This is a fairly basic recipe for soup which you can of course add to if you wish. I would not recommending boiling the cabbage for long periods of time as you’ll get that horrible sulfur-like smell (and taste). Therefore, if you’re adding more ingredients, I’d suggest putting the cabbage in last and cooking for a few minutes only.

Replicate your own
(Serves 2)

1/2 head of a medium-large white cabbage (or 1 whole small one)
1 litre vegetable stock
2 carrots, chopped into chunks
3 celery sticks, chopped into chunks
1 onion, diced
2 cloves of garlic, minced
3 sprigs fresh thyme
Salt and pepper to taste
Oil or butter

In a large, heavy pot, heat a small amount of oil or butter, and then add the onions and garlic. Cook on medium heat until the onions begin to soften.

Add the carrots, celery sticks and 2 of the sprigs of thyme and cook until the vegetables soften slightly, about 5 minutes. Add the vegetable stock, salt and pepper, bring to the boil and then reduce the heat until the vegetables are completely cooked and soft all the way through - about 30 or 40 minutes.

When the vegetables are soft, turn up the heat again and add the cabbage. Push it down into the liquid as much as you can, and simmer for 3-4 minutes only - until the cabbage is tender and softened but not limp or watery.

At this point, taste the broth and add more salt or pepper if needed.

Using a blender (stick would work well, or just a normal countertop one), puree the soup until it is smooth. Serve with the remaining sprig of thyme as a garnish.

Notes:

  • I’ve used vegetable broth to ensure the soup is vegetarian (or vegan if you use oil and not butter). I can’t find any information about whether Andorians are vegetarians or not. Does anyone know?
  • You could use a different variety of cabbage if you wish - red cabbage would be fine but I would not recommend Napa cabbage as it would get very watery in the broth.
The (zombie) captains of Star Trek

Happy Halloween! I know that Halloween isn’t really a Star Trek-related holiday, but I had this idea which made me laugh, and seemed too good to ignore. I present to you: the zombie captains of Star Trek - in cookie form!

For once, Captain Kirk has managed to keep his shirt on but unfortunately has managed to partially pop his eye out and his intestines have exploded everywhere - I sense a shirt change coming up!

Picard, on the other hand, has lost his head somewhat but is still keeping a firm grip on it under his arm.

Captain Sisko has lost a limb (I think he may have eaten it) but is still looking dapper despite the fighting he’s undergone.

Poor Janeway has somehow had her brain exposed (and it appears to be…leaking) and she’s also almost lost an eye. At least she’s made sure her hair looks nice.

And finally, Captain Archer has clearly recently had a nice meal (I wonder where Porthos is…) and has also been in a battle or two.

I couldn’t help reproducing the photo of all Star Trek captains together at the recently held Destination Star Trek event in London.

It’s good to see they’re all still friends.

Notes:

  • I use Sweet Sugarbelle’s sugar cookie recipe - it’s easy to work with and the cookies don’t spread or rise too much. For these cookies, I made a half batch and ended up with 15 cookies. 
  • While there were a lot of colours, I decorated all the cookies with 1 batch of royal icing
  • When piping details onto existing icing, make sure you let each layer dry completely before adding the next one (for several hours or overnight). You risk the base colour bleeding through if you don’t.
  • If you’re interested in making your own decorated sugar cookies, there are lots of blogs out there who can explain the process a lot better than I could (and with lots of pictures!). Three of my favourites are Sweet Sugarbelle, Bake at 350, and Sweetopia.
  • Happy Halloween!