As March is the month of the Roman god Mars, I decided that for this months geeky recipe, a deconstructed mars-bar would do nicely.
And what better geeky Mars-related property to choose, than Kim Stanley Robinson’s Mars-trilogy of books; “Red Mars”, “Green Mars” and “Blue Mars”?
I deconstructed the mars-bar by making a red nougat ice cream, green caramel sauce and blue chocolate cookie crumbles.
I’m not gonna pretend this was an unmitigated success
I think it is only natural to move from The X-Files to Supernatural, just like many of the creative minds behind that show did.
In Supernatural, Castiel is an angel who sometimes helps the main characters, Sam and Dean Winchester, who sometimes call him “Cass” for short.
As an Angel he does not normally eat, but at different times during the show’s run he has gotten in particular situations where he could or has had to eat.
For this casserole recipe, I have tried to incorporate some of the things he has enjoyed eating in those situations.
It is, as a result, a mess.
1. Make a burger patty mix, with whatever ingredients you prefer.
I used 400 grams of ground beef, an egg, half an onion, garlic, salt, pepper and cumin.
2. Cover the bottom and sides of a greased up casserole with the burger patty.
3. Boil 200 grams of angel hair pasta, then remove the water.
If you can’t get angel hair pasta, use spaghetti.
4. Make a simple tomato sauce.
I just boiled up 400 grams of diced tomato, added a handful of parmesan, and some salt and pepper.
5. Mix the sauce and pasta, and pour it in the casserole.
6. Cover the casserole with a few handfuls of crushed pork rinds that will act as the crust.
7. Let it all bake in the middle of the oven, at 200°C/400°F for 30 minutes.
The PBJ Sauce
1. Put two spoons of peanut butter, and one spoons of red-currant jelly, in a pot.
2. As you start boiling it, add one deciliter of milk and a spoon of butter.
3. Boil, then spice it up!
Serve the Cass’erole with a salad and some PBJ sauce on the side.
“Mulder, mushrooms aren’t medication.
They taste good on hamburgers, but they don’t raise the dead.”
– Dana Scully
Fans of the television show The X-Files may have noticed that
FBI-agent Dana Scully really likes mushroom.
2017 has been weird. But for myself it has been pretty great.
Me and my girlfriend bought and moved into our own apartment, as opposed to renting. It has resulted in some furniture shopping,but not more than I can handle 😉
I won Best New Designer for my card game in the yearly Print&Play-contest on Board Game Geek.
And due to that; I started this blog! As a result I have now started doing some other projects I have had on my mind for quite some time, like making (and featuring) recipes based on pop-culture.
So overall, pretty good year for me!
Better than for a lot of other people, judging by the news. Hopefully, next year will be better 🙂
Now I have some nyttårsbukk-candy leftovers to devour 😉
How did 2017 treat you?
Have you ever looked at Rudolph the Red Nosed Reindeer, and thought “Yummy!”?
No? Well maybe you should.
This months geeky recipe will show you how to make a tasty reindeer christmas-roast, with baked vegetables and a red wine sauce.
1. First start by chopping up the vegetables, you can use whatever vegetables you prefer. I went with mushrooms, carrots, broccoli, cherry tomatoes and baby potatoes. Place it all in a large roasting tray. Mix in a bit of oil, salt and pepper.
2. Tie the roast. Here’s how you do that. My roast was 1 kilogram, serves 4-5 people.
3. Put some spice on the roast. Salt, pepper, juniper berries, thyme and marjoram should do the trick!
4. Fry it in a pan, in oil and butter. You need to do this to keep the juices inside the meat while it cooks in the oven.
5. Place the tray with the vegetables and the roast (with an oven-safe thermometer in it) in the oven, at 125°c/257°f. When the internal temperature of the roast is at 60°C-65°C/140°F-150°F it is medium done, this will take about two hours.
If you want it medium well, the temperature needs to be 70°C/160°F.
6. After you take the roast of the oven, let the roast rest for 15 minutes before you slice it.