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. 

Replicate your own
(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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Fanalian toddy

If you’re interested in getting the attention of a certain doctor, having an illness is certainly one way to go about it. And having an illness which can be miraculously cured by a drink from Quark’s is even better (DS9: Explorers). In this case, Doctor Bashir is able to ‘prescribe’ Leeta a Fenalian Toddy to cure her cough. All flirting aside, this is a lovely drink if you do have a summer cold, or to help warm you up on those cold nights in space. 

There are plenty of recipes out there for hot toddies and the recipe is certainly very adaptable. For a different flavour, I have used juniper berries and cardamom pods, but you could certainly use cloves or nutmeg if you prefer. Adding a slice of lemon or orange peel is also a nice variation. 

Replicate your own
(Makes 1 drink)

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Maaza stalks

Something simple this week, in case you are still recovering from Captain Picard Day from last week! These maaza stalks were provided by Captain Sisko to some newly arrived refugees on Deep Space Nine (DS9: Sanctuary). After some failed attempts at communication, they learn that these refugees are only the first few through the wormhole and that there are millions on their way. I think they’re going to need more than 7 maaza stalks…

This dish takes only a few minutes to put together, but is surprisingly delicious. Everything is very approximate - if you want the stalks more charred, leave them under the grill (broiler) longer; if you like more spice, add more! I would suggest making more than the 7 shown in Deep Space Nine though, because they are very easy to keep eating even if you don’t have millions of refugees to feed!

Replicate your own
(Serves 1, but is very easily doubled or tripled - just add more asparagus!)

7 Asparagus stalks
Smoked paprika
Salt
Juice of 1/2 lemon

Preheat your grill (broiler - top down heat) so it is quite hot. Chop or snap the woody ends off the asparagus and place them on a baking tray covered with aluminium foil. 

Sprinkle the smoked paprika and salt over one side of the asparagus and place under the grill/broiler so they are quite close to the heat source. Cook until they just start to char on the outside, about 3-4 minutes. 

Remove from the heat and flip them over. Add more salt and smoked paprika to this side, then place back under the grill and cook for a further 2-3 minutes until this side is also cooked and started to char. 

Take them out of the grill/broiler and sprinkle with the lemon juice. Add more salt or paprika if desired, and serve immediately.

Chicken Paprikash

Benjamin Sisko apparently only cooks Hungarian food when he is in a good mood (Deep Space Nine: Family Business). I can definitely understand this, as Hungarian food is hearty, easily shared and delicious - all things conducive to good moods. So what better way for Sisko to celebrate the beginnings of an ambassador exchange program, than by cooking chicken paprikash?!

Chicken paprikash is a traditional Hungarian recipe so it is very good to see that it has survived until the 24th century. This version uses chicken thighs but you could also use legs with the bones still in. The flavour is also very variable so feel free to add more paprika or black pepper to taste.

Replicate your own
(Generously serves 2)
(Adapted from Simply Recipes)

400-500g chicken thighs (you can also use legs, or a combination of both), preferably with skin on
1 large or 2 medium onions
Salt
Black pepper to taste
1 tablespoon sweet paprika
1 tablespoon smoked paprika
1 cup chicken broth
1/4 cup sour cream (or more to taste)
2 tablespoons unsalted butter

For the dumplings:
4 eggs
1 cup (approx) plain flour
1/2 teaspoon baking soda

Arrange the pieces of chicken on a plate and salt well. Leave the salt to draw out moisture while you prepare the onions. Cut the onions into thin slices.

In a large saucepan or casserole dish/dutch oven, melt the butter. Pat the pieces of chicken dry with paper towels and place them skin-side down in the butter. Cook them for 4-5 minutes on that side until they are well browned, then turn them over and cook for a further 2 minutes. Remove the chicken to a plate or bowl.

Next add the onions to the pan (you might need to melt a bit more butter), scraping up any browned bits left by the chicken. Cook the onions until they are soft and begin to brown, about 7-10 minutes.

Add both types of paprika and some black pepper into the pot. Add the chicken broth, and scrape up any browned bits from the bottom of the pan. Add the pieces of chicken back into the pot, and cover and simmer for about 25-30 minutes, so the chicken is cooked but not completely falling apart.

Once the chicken is done, remove it from the pan and stir in the sour cream. Taste and add more sour cream or salt or pepper as needed. Return the chicken to the pan and turn the pieces to coat them in the sauce. Set the pot aside and prepare the dumplings.

To make the dumplings, start by adding the baking soda to the flour, and set aside. Crack and beat the eggs in a separate bowl, then begin to add the flour/baking soda mix. You want the mixture to be the same consistency as pancake batter, so add enough flour to achieve this. If your mixture gets too thick, thin it with water.

Working in batches, drop spoonfuls of the dumpling mixture into a saucepan of boiling, salted water. These will float to the top of the saucepan almost immediately but need to be cooked for 3-4 minutes to ensure they are cooked all the way through. Remove cooked dumplings with a slotted spoon onto a plate or bowl until all dumplings are cooked.

To serve, reheat the chicken if needed. Place a spoonful of the dumplings in a bowl and top with the chicken. Spoon sauce on top and dust with more paprika if wished.