Game of Thrones Season Finale meets Father’s Day meets GoodMotherDiet! So the long anticipated Game of Thrones Season Finale happened to fall on Father’s Day (No spoilers for those that haven’t seen it yet, except to say that the show did have an interesting Father’s Day theme). In order to honor both of these important events, we decided to create a feast that was Father’s Day worthy as well as authentic to GoT. We were even lucky enough to have “Daenerys, The Mother of Dragons” show up for dinner.
For inspiration I went, of course, to the Game of Thrones Food Blog (Yes, there really is such a thing!) to find many dishes shown, discussed or inspired by the show or books. As you might expect, much of the food is heavy with meat and not on the Goodmotherdiet, so my son, Eric, is cooking a more authentic GoT menu including miniature pork pies and leg of lamb. For the non meat eaters, I thought to attempt a Game of Thrones imagined meal, or rather what would they do with tofu if they had it.
I marinated extra firm tofu in a thick and flavorful sauce overnight and then broiled it on high heat. I paired it with black barley which was widely consumed in Medieval times, (more on that if you’re interested in the history of medieval barley in my Mushroom Barley Soup Blog Post). We know that GoT is not really set in Medieval times, nor is it even set on this planet or in any time but it seems most similar to Medieval times than any other. In preparing the barley, I tried a recipe for Black Barley, Fennel and Radish Salad from Bon Appetite. This is a large and hearty salad. Next time I make it I will half the amount of barley (1 cup). Black Barley is a substantial grain, chewy and flavorful but pearl barley, which is lighter and softer, can be substituted.
Roasted Tofu with Miso Glaze
2 containers extra firm, organic tofu
1/4 cup Miso paste
1/4 cup Mirin (or Rice Wine Vinegar with a bit of sugar or honey added)
1/8 cup soy sauce (wheat free if necessary)
1/8 cup water (if needed to mix the paste in)
1/2 tsp salt
1/2 tsp sugar
1 Tbsn fresh ginger
1/8 tsp chili powder
1/8 tsp red pepper flakes (or more to taste)
Drain tofu and slice lengthwise into 1 inch rectangles. Cover with papertowels and place a heavy object on top to help press out the liquid. Let drain 10 minutes or so.
- Put tofu in a zip lock bag or container with a lid.
- Combine all other ingredients and pour over tofu, making sure to coat all sides of every piece. Refrigerate several hours or overnight.
- Place marinated tofu in a single layer on an oiled baking sheet and broil 5 – 10 minutes, or until browned. Turn and broil the other side
- Serve hot or room temperature
Black Barley, Fennel and Radish Salad
2 cups black or pearl barley, rinsed
1 large or several small fennel bulbs (about 10 ounces), 2 tablespoons fronds set aside, bulb cut lengthwise into 1/4-inch slices
2 tablespoons plus 1/2 cup olive oil
Freshly ground black pepper
1/3 cup fresh orange juice
1/4 cup fresh lime juice
1 small shallot, minced
2 tablespoons chopped fresh dill plus 1/2 cup dills prigs, divided
1 teaspoon finely grated orange zes4 large radishes, thinly sliced, divided
1/4 cup oil-cured olives, pitted, halved lengthwise(optional)
Place barley in a medium pot and add water to cover by 1 1/2 inches. Season with salt. Bring to a boil; reduce heat and simmer uncovered until barley is tender and water is absorbed. Depending on the type of barley and your taste preferences, this can take anywhere from 45 minutes to a couple of hours. Add water if necessary. Spread out barley on a large rimmed baking sheet; let cool.
While barley is cooking, toss fennel slices and 2 Tbsp. oil in a medium bowl to coat. Season with salt and pepper. Spread fennel slices out in a single layer on another rimmed baking sheet. Roast until fennel is crisp-tender and beginning to brown in spots, about 18 minutes. Let fennel cool on baking sheet.
Whisk orange juice, lime juice, shallot, 2 Tbsp. dill, and zest in a medium bowl. Gradually whisk in remaining 1/2 cup oil; season orange vinaigrette with salt and pepper.
Transfer barley to a large bowl; add roasted fennel, along with any accumulated juices on baking sheet. Add half of radishes, olives, and 1/4 cup dill sprigs. Drizzle 1/2 cup orange vinaigrette over and toss to coat; season with salt and pepper. Arrange salad on a large platter.
Scatter remaining radishes, reserved fennel fronds, and remaining 1/4 cup dill sprigs over salad. Pass remaining orange vinaigrette alongside for drizzling over.
TIPS: You can halve the amount of barley for a lighter, smaller dish with more veggies and flavor. You can also substitute pearl barley if you can’t find black barley or you prefer a softer dish. If you don’t have dill, the fennel fronds make a good substitute. Enjoy!