Soups and stews have been seen, and mentioned in Star Trek, on a few occasions, but have been rarely seen. All of these dishes have been at least mentioned in an episode of some incarnation of Star Trek, EXCEPT for California Stew.
Stewed Bokrat Liver: (boqrat chej Qevlu'pu'bogh) Seen only once in "Soldiers of the Empire", we know little about its actual appearance. The book "Star Trek: Klingon for the Galactic Traveler" describes the preparation as being bokrat's livers heated in a liquid consisting of the animal's blood and some condiments. There is a distinct difference in flavor between fresh and stale livers.
Maybe with a little bit of Bloodwine, It may be acceptable...
Yea, Three Barrels of Bloodwine and just about anything would taste acceptable!
Aubergine Stew: Trying to impress his future bride, Sisko offered to make his father's famous aubergine stew. Jadzia Dax was fond of it as well. ("Emissary" and "The Nagus" [DS9])
Ingredients:
4 small eggplants cut into large cubes
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Preparation: Sprinkle eggplant with salt and toss well. Let stand (to remove bitterness) while you do the next step. Pour some olive oil into large frying pan or wok. Sauté onions, zucchini, peppers, and garlic until lightly colored (about 20 minutes). Set aside in a dish. Add more oil to wok and sauté eggplant. Mix in tomatoes, tomato paste, herbs, seasonings. Add back in the onion/zucchini/pepper that you previously set aside. Simmer for 10-15 minutes, stirring occasionally. Serve hot or at room temperature.
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Ingredients
1 - 2 lbs. ground beef
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Preparation Melt drippings or butter and sauté onion and garlic in it. Add beef and then stir and sauté until well done. Add other ingredients, stir, cover, and simmer for one hour or longer.
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Ingredients
1 Large onion, chopped
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Preparation In an 8 to 10-quart kettle, cook bacon pieces, over medium heat until bacon is limp, about 5 minutes. Add the chopped onion and celery to bacon and drippings and cook, stirring occasionally, until onion is very limp, about 10 minutes. Add the potatoes, 1/4 cup parsley, salt, pepper, and chicken broth; cover and cook until the potatoes are tender, about 30 minutes. Stir in the minced clams and reserved liquid, add the milk and cook, covered, until the soup is thoroughly hot, but not boiling. Blend the cornstarch with 1/4 cup water until smooth and add to soup; continue cooking until soup boils and thickens, about 5 minutes. Taste and add more salt and pepper to taste. To serve, pour soup into a tureen and float a generous pat (about 2 tablespoons) butter or margarine on top of soup and sprinkle with chopped parsley.
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Ingredients
5 lbs beef brisket
1 large cabbage
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Preparation Place the meat in a large crock. Dissolve the saltpeter in the warm water. Add the next four ingredients. Dissolve the salt in the 2 quarts of water. Mix everything together and pour over the meat. Be sure the meat is beneath the surface of the liquid. Refrigerate for three weeks, turning the meat once or twice per week. After curing the corned beef. Remove the meat from the crock, discard remaining fluid. Quarter the cabbage and put aside. Peel and slice the other vegetables. Cover the meat with the water and bring to the boil. Skim the surface, add the vegetables (except the cabbage), the bay leaf and the pepper and simmer gently for 20 minutes. Add the cabbage and cook for a further 30 minutes. Serve the meat surrounded by the vegetables with additional mashed potatoes. Saltpeter, KNO3, is also known as sodium nitrate or potassium nitrate. It is commonly used in veterinary medicine and some drugstores carry it.
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Corned beef recipe from The Restaurant Show. Corned beef and cabagge recipe from Ireland's eye Homepage.
Ingredients
2 Tbs. cornstarch
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Preparation In large saucepan mix cornstarch with small amount of cold bouillon. Add remaining bouillon and other ingredients except eggs. Bring to a boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring. Serve at once.
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Serves 6
recipe from Allrecipes
Ingredients:
2 Tbs. margarine or butter |
Preparation: In a large saucepan melt margarine or butter. Stir in onions. Cook, covered, over medium-low heat for 8 to 10 minutes or till tender and golden, stirring occasionally. Add beef broth; dry sherry, if desired; Worcestershire sauce; and dash pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Sprinkle toasted bread with cheese. Place bread under broiler till cheese melts and turns light brown. To serve, ladle soup into bowls and float bread atop.
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Ingredients:
1/3 cup all-purpose flour
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Preparation: Thaw shrimp and crab, if frozen. Cut up crab. For roux, in a large heavy saucepan or Dutch oven combine flour and oil till smooth. Cook over medium-high heat for 5 minutes, stirring constantly, reduce heat to medium. Cook and stir about 15 minutes more or till roux is light reddish brown. Stir in onion, celery or green pepper, garlic, black pepper, and red pepper. Cook over medium heat for 3 to 5 minutes or till vegetables are just crisp-tender, stirring often. Gradually stir in hot chicken broth, andouille or smoked sausage, okra, and bay leaves. Bring to boiling; reduce heat. Cover; simmer 15 to 25 minutes, add crab and shrimp, simmer an additional 5 minutes. Discard bay leaves. Serve over rice. If desired, garnish with a carrot top.
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I am fairly certain that Ben Sisko's cookware is Farberware's Millennium (available at better department stores). His place settings are Arcoroc's Novoctime, black octagonal dishes (available at Walmart for about
Ingredients
2 onions chopped
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Preparation Chop smoked sausage into circles or semicircles. Chop smoked ham into cubes. Sauté onions in butter for 5 minutes. Add tomato sauce, tomato paste, thyme, and 2 tsp. of seasoned salt. Cook at medium-high for 30 minutes stirring frequently. Add green pepper. Cook for 5 minutes. Add smoked sausage, ham, and shrimp. Cook for 10 to 15 minutes, stirring frequently. In a large pot add this tomato mixture and rice. Make sure you add the rice one heaping spoon at a time or you may add too much. Add water and stir the mixture constantly for 10 minutes. Season with salt and black pepper to taste. Add cayenne pepper for a little kick in the flavor. Serve hot
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Kohlanese Stew: Displeased with the taste of his order, Asoth forced Quark to eat some of this before Odo interviened. Later, after Quark found a working replicator, Asoth complemented him on it. ("Babel" [DS9])
Ingredients
1 pt. undrained shucked oysters
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Preparation In a medium saucepan combine the undrained oysters and salt. Cook over medium heat about 5 minutes or till oysters curl around the edges. Stir in milk, cream, and hot pepper sauce. Stir in milk, cream, and tabasco sauce. Heat through, seasoning to taste. Sprinkle each serving with paprika; if desired, top with a pat of butter or margarine.
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Ingredients
2 lbs. stewing lamb
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Preparation Cut lamb into cubes. Peel potatoes and cut into large dice. Coarsely chop onion. Chop parsley and thyme together, then butter a casserole dish. Arrange a layer of 1/3 of the potatoes on the bottom of the casserole. Cover with layer of lamb, then a layer of onions. Season with the herbs, salt, and pepper. Repeat to form 3 layers, seasoning between each layer and ending with the onions. Add the consommé. Cover the casserole and bake in a 350 degree. F. oven for 1 1/2 hours until the lamb is tender. Combine the butter and flour in a teacup, and add the paste to the casserole. Continue cooking five more minutes until the juices are thickened. Garnish with parsley.
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Ingredients
2 lbs beef oxtails
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Preparation Peel the onions and wash the carrots, celery, turnip and parsnip. Cut 1 onion, 4 carrots, 4 celery stalks, the turnip and parsnip into quarters. Crush the garlic. Place the quartered vegetables, garlic cloves and beef oxtails in a 4 and 1/2 quart heavy bottomed pot. Add water to cover ingredients plus 2 inches. Heat to a boil then reduce heat to a simmer. Simmer uncovered for 1 hour. After the first 15 minutes, remove the brown scum that may have formed on the top of the stock. Remove oxtails and set aside to cool. Remove vegetables and herbs and discard. Strain stock through a colander lined with cheese cloth. If you are concerned about fat and cholesterol, skim fat from the top of the stock. Chop remaining vegetables into desired size and add to stock. Remove meat from the oxtails and add to stock. Add salt to taste. Bring soup to a simmer and serve.
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Ingredients:
1 chicken (3 to 3 1/2 pounds), cut into 8 pieces |
Preparation: Rinse the chicken under cold running water. Place all the ingredients in a soup pot and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours, or until the chicken meat falls off the bones, stirring occasionally. Remove the chicken from the bones, discarding the bones and skin. Return the chicken to the pot and add an 8-ounce package of medium egg noodles to the hot soup; cook over high heat until the noodles are tender.
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Serves: 4 to 6
Recipe from HomeArts: Eats
Plomeek Soup: Not knowing that Spock was in the grip of the Pon farr, nurse Christine Chapel brought this to him. He threw the bowl into the corridor. Quark has been known to use it to impress his Vulcan clientele, and Nelix makes a spicy version (much to the dismay of Tuvok). ("Amok Time" [TOS], "The Maquis, Part I" [DS9], "Faces" [VGR])
This following recipe for plomeek soup came from S.L. HICKMAN.
Ingredients:
2 Tbs. butter or margarine
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Preparation: Sauté the onion in the melted butter in 4 quart pot. Add everything *EXCEPT* the last cup of water, the sour cream, and the parsley. Simmer covered 15 to 20 minutes, (25 over medium heat stirring occasionally) or until potatoes and carrots are tender. Purée the soup with a blender 1 1/2 to 2 cups at a time rinsing the empty pan with the reserved cup of water to get any remaining purée, and add this to the soup. Return the soup to the rinsed-out pot and reheat it before serving (use a very low heat to prevent scorching the soup). Ladle into bowls. Place sour cream in center of soup and using a spoon pull it into a spiral (Like the galaxy) and sprinkle with finely chopped parsley along the sour cream.
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Recipe from the "OFFICIAL STAR TREK COOKING MANUAL" by Mary Ann Piccard (published in 1978 by Bantam books).
Once again Thanks BRITATHRT and S.L. HICKMAN
Ingredients
1 eggplant (peeled and cut into rounds)
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Preparation Sauté garlic and onion in olive oil. Next add sliced bell pepper and eggplant, continue to cook over medium heat eight to ten minutes or until vegetables are tender. Add zucchini, diced tomatoes and bay leaf along with one teaspoon of salt, a few pinches of pepper and three chicken bullion cubes. Cover with a lid and let it simmer for about twenty minutes. Just before serving fold in about three tablespoons of fresh chopped basil and half a tablespoon of fresh chopped oregano. Add the fresh herbs last so you don't cook all of the flavor out of them. Serve over pasta, rice or couscous.
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I'd use Creamed Corn...Hot or cold, who knows.
Eat your soup!
Ingredients
2 Tbs. butter
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Preparation Blanch the tomatoes in boiling water and remove the skins. Sauté the onion and garlic in the butter, remove from heat when the onion is clear. Add the sautéed onion and garlic to the remaining ingredients. Using a blender, liquefy the mixture. Return to heat. Simmer slowly and serve hot with saltine crackers
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Vegetable Bouillon: Janeway had some while listening to Kes complaining about the crew's treatment of the Doctor. Kes had spinach juice with a touch of pear. ("Eye of the Needle" [VGR])
Ingredients
2-1/2 cups bouillon
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Preparation Sprinkle gelatin on 1/2 cup cold bouillon. Add 2 cups very hot bouillon and stir until gelatin is thoroughly dissolved. Serve hot.
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Ingredients:
3 slices of bacon cut up
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Preparation: About 3 hours before serving, brown the stew meat and the bacon in a large pot (8 quarts). Add 1 cup of water and everything else *EXCEPT* the peas, cornstarch, and olives. Simmer for 2 hours, then add the olives. Simmer an additional 30 minutes, then add the peas. Cook for 5-10 minutes more then thicken with cornstarch, if desired. Serve!
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