Raktajino

Raktajino: the favourite drink of the swing shift and Starfleet captains alike. While a Klingon drink, it seems to be almost more popular with many other races than with the Klingons on Deep Space Nine. And apparently also popular with Star Trek viewers - I have received more requests for a raktajino than any other dish!

Like the Bloodwine, I have a feeling this will not be the last time I’ll be trying out Raktajino recipes. I have left the milk/cream as optional in the recipe below, but if you feel you would enjoy a Raktajino in the same way Jadzia Dax sometimes liked to take hers, feel free to add a few splashes. Likewise, feel free to add more sugar for a taste more suited to Jake Sisko. 

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Replicate your own
(Serves 2)

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Osol Twists

It seems that Bajorans - while enjoying a wide variety of dishes - do have a bit of a sweet tooth. Take for example their Jumja sticks - very delicious, but so sweet it is hard to finish one. It is a good thing that there are other options out there - including these Romulan Osol twists, as recommended to Kira Nerys by Senator Cretak (DS9: Image in the Sand) as an alternative to the super sweet jumja stick.

These osol twists are candied orange peel, and definitely fulfill the requirements for a tart, not super-sweet dessert. These are quite easy to make and only involve three ingredients. After you peel your oranges, you could always use the juice to whip up a couple of coco no-nos!

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(Makes 10-15 twists, depending on size)

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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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Tulaberry wine

If you’re going to do business in the Gamma Quadrant, sooner or later you’re bound to come across tulaberry wine. Produced by several races in the Gamma Quadrant, it doesn’t take a Ferengi to work out the importance of tulaberry wine to trade in the Gamma Quadrant…or does it?! (DS9: Rules of Acquisition). This sweet wine seems to be drunk in great quantities and having tried some myself, I can see why!

This is yeast-fermented fruit wine made in the same way basic alcoholic cider is made. You will need a cider making kit or at the very least some winemakers’ yeast. I used this kit which is made in Australia but also ships overseas. This kit is useful as you can leave your juice to ferment in soft drink bottles. But you can employ far more advanced methods if you so desire! In addition, I used frozen blueberries that I then juiced and strained, but if you can find blueberry juice feel free to start with that instead. 

Replicate your own
(Makes about 1 litre / 1 quart of tulaberry wine).

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Ratamba Stew

There is nothing like the smell of a delicious stew floating its way through your living quarters as you prepare it. Or, in the case of this Ratamba Stew, the smell floating down the corridors of Deep Space Nine for everyone to appreciate (DS9: For the Cause). This is another dish lovingly prepared by Benjamin Sisko - this time for Kasidy Yates to enjoy, although it’s fair to say she wasn’t sure about the smell. 

This stew is made by cooking spinach, kale or silverbeet (or any combination thereof) slowly over a low heat with butter and spices added. It is very simple, but so tasty and the texture is great. The curry leaves and ground ginger give it pungency I feel Sisko would approve of! It makes a good side dish or could be used as a main if quantities were increased. If you are only using spinach, you will only need to cook it for about 30 minutes, but if adding some of the tougher leaves such as kale, 1 hour is best. 

Replicate your own
(Serves 2-3 as a side dish)
(Based on a recipe in An Invitation to Indian Cookery, Madhur Jaffrey, Penguin, 1978)

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Pasta Boudin

I can’t be the only one who wants to eat at Sisko’s. The food always looks fabulous, and of course the owner/cook/host seems great fun. As far as I am aware, Sisko’s remains proudly replicator free and prepares all recipes from scratch. As for this recipe - in the words of Joseph Sisko - “it’s got a kick but it will make you smile!” - what more can you ask for in a dish?!

This dish is a literal combination of pasta and boudin sausage filling. And I must say it is a great combination! I made the pasta from scratch but you could of course use store-bought. You will end up with far more boudin mixture than you need to serve with the pasta - but I don’t think that’s a bad thing. Use it with more pasta, spread it on toast or just eat it by itself. In all cases, I guarantee it will make you smile. 

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Replicate your own
(Serves 2 as a pasta dish; makes about 5 cups of boudin mixture)
(Boudin mixture based on the recipe from the Homesick Texan; pasta recipe from Ruhlman’s Ratio). 

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For Thanksgiving: Sisko’s stuffing with tarragon

Happy Thanksgiving to all those who will be celebrating it! This year, we’re headed to Deep Space Nine where Benjamin Sisko cooked a thanksgiving dinner for all the senior staff (DS9: Blaze of Glory). Of course, as with any Thanksgiving dinner, you can’t possibly satisfy everyone and in this case it was Michael Eddington who didn’t like the stuffing and felt that Sisko had used too much tarragon. 

To me, those are fighting words. I am a huge fan of tarragon and there’s not many situations where I’d think there was too much of it. I made this stuffing in a separate dish (which I recognise means it should be called dressing, not stuffing). You could also use this to stuff a turkey and cook it, but this may result in an overcooked bird while you are waiting for the stuffing to cook through. If you are one of those people who, like Michael Eddington who doesn’t like tarragon, you can always use sage or parsley instead. 

Replicate your own
(Serves 4-6 as part of a larger Thanksgiving spread)
(Based on Michael Ruhlman’s ratio for Thanksgiving dressing)

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Gramilian sand peas

It’s no surprise that Quark’s Bar would be well stocked with bar snacks. What is perhaps more surprising is that there is a bar snack that exists in the world that Quark has not heard of! But that is what we see in Rules of Acquisition, when Pel suggests that Quark should stock Gramilian sand peas because they cause an immediate thirst, meaning that customers will buy more drinks. This is, of course, not Pel’s only business advice to Quark, as we see in the rest of the episode.

These peas really do make a great snack and the most difficult part is not having enough of them around! The secret to these is to cook the peas low and slow, until they are almost dehydrated and crunchy. You can also use a dehydrator to make these, if you have one handy. This is more of a method than a full recipe, and quantities and spices (except for the salt - that’s essential!) are really up to you. 

Replicate your own
(This recipe makes about 250g of finished peas, but I strongly advise you to make a larger amount!)

450g / 1 pound fresh peas
2-3 tablespoons canola or vegetable oil
Salt
Pepper
Paprika
Chili powder

Preheat the oven to 95°C / 200°F.

Line a baking sheet with aluminium foil and pour on 2 of the tablespoons of canola oil. Add the peas and shake them around, until they are all coated with the oil. Add more oil if needed to ensure they are all coated.

Liberally sprinkle salt over the peas and again shake them around. Bake them in the oven for about 3 hours or until they are dry and a bit crunchy, shaking the pan every once in a while to make sure they cook evenly. 

When they are dried, add the last tablespoon of oil and again shake the pan, then sprinkle on the spices of your choice (I used pepper, paprika and a bit of chili powder). Shake the pan one last time to distribute the spices, then tip the peas into a bowl and enjoy with many beverages. 

Gladst

What’s this?! A Klingon dish that involves no meat, and is actually vegan?! Insanity. Even if gladst is only a side dish, at least we can be comforted by the knowledge that Klingons do eat their vegetables after all. Gladst is available at the Klingon Restaurant on Deep Space Nine, and certainly seems like a good alternative to all that gagh (DS9: Melora). 

This is essentially a stir fry of mushrooms with some garlic, ginger and chilis for flavour. I have never seen fresh wood fungus but the dried version is easily available at Asian supermarkets. I have added a fair amount of chili to this as I figure Klingons would like it spicy, but you can of course adjust the chili to your liking. This dish can be eaten both with or without sauce; while I enjoyed the addition of the sauce, the mushrooms are equally delicious on their own. 

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(Serves 2 as a main dish or 3-4 as a side dish)

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Icoberry Torte

It’s hard work being in charge of a space station. If you’re the commander, every issue is brought to your attention - including the fact that a long-lost Bajoran Resistance leader may still be alive (DS9: The Homecoming). If you’re Benjamin Sisko, what better way to distract yourself from station business than with a raktajino and a piece of icoberry torte?!

This is a lovely teacake which is great with either tea or coffee. The batter rises up and covers most of the berries, leaving a fruity layer underneath, topped with the sugar/cinnamon mix. I can definitely understand why Captain Sisko was so fond of this cake and why he ordered it so frequently!

Replicate your own
(Makes one cake which will serve 8-10 people)
(Based on this recipe for a Late Summer Berry Torte)

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