Outlander Kitchen

April 6, 2020
Using Diana Gabaldon’s series of novels that blend historical fiction, romance, and time travel as a culinary springboard, Carle-Sanders follows 2016’s Outlander Kitchen: The Official Outlander Cookbook with this inspired and informed collection featuring more than 100 new recipes. She serves up such dishes as Mrs. Figg’s Flapjacks, Dottie’s Millet Loaf, and Lord John’s Lunchbox (roast duck breast atop German potato salad). While at times it feels as if Carle-Sanders is reaching a bit for rather pedestrian fare mentioned in the books in passing (Sardines on Toast for Lady Joffrey; Mulled Cider), the majority are sumptuous dishes, such as Benedicta’s Steak and Mushroom Pie; Ham Steaks with Raisin and Mustard Sauce; and John Grey’s Yorkshire Pudding. Other notable dishes include The Old Fox’s Roast Haunch of Venison (“Do not cook a venison haunch past medium. It will be tough”), Tobias Quinn’s Colcannon (“make the leftovers into pancakes by stirring in an egg and enough flour to bind the mixture”), and Jerry MacKenzie’s Time-Traveling Pasties (“handheld descendants of large, medieval English meat pies”). Fans of Gabaldon’s series will devour these accessible, well-conceived dishes.

June 20, 2016
The most interesting recipe here is the one used to create the book itself. Ingredients include Diana Gabaldon’s series of Outlander novels and novellas, which have been published in 26 countries. Add to that a large dose of pop culture via the Outlander television series, now in its second season on the Starz network. And finally, top with Carle-Sanders, a mega-fan of the show who is also a chef and food writer. Having already created a themed recipe for each TV episode at the behest of the Starz social media department, along with an Outlander Kitchen website, she has now gone to print with this official companion cookbook featuring more than 100 recipes. She self-mockingly, yet accurately, describes this work as, “an 18th-century Scottish cookbook based on a time-travel story.” Each recipe is preceded by a paragraph or two of Gabaldon’s writing from which the chef took culinary inspiration. A typical mise-en-scene begins with a bit of the saga: “I thought I’d best tell Young Ian to unsaddle the horse... Then I’m going to the root cellar to fetch up some onions for a tart.” This is followed by straightforward instructions for an onion tart. A tasty photo reveals the dish’s destiny, but only fans of the series will know how Young Ian turns out.