The Off World Cookbook
by Rebecca York
Release Date: December 8, 2015
Do you ever want to know more about the background and environment of the characters in a story? Here's a chance to find out more about Rebecca York's Off World novellas and short stories. Like what do the heroes and heroines in these science-fiction romances really eat? And where did they get the recipes? Or are they foraging for their supper in the forests, fields and streams of strange planets?
It's fun to envision these future meals in strange environments and more fun to duplicate the dishes here on Earth--even the Farlian Celebration Cake pictured on the cover.
Some of the recipes, like the Backcountry Quick Bread from Assignment Danger, feature native foods, which you've never encountered. But you can make easy substitutions with ingredients found at your local grocery store.
Others like the Roasted Summer Vegetables or Cheesecake that the colonists on Jalar enjoy or the Fresh Cherry Compote made from the trees on Caleb Raider's farmstead in Nightfall are made with ingredients originally brought from Earth and carefully cultivated in their new environments.
Some, like the Grilled Steak with Peppers and Onions from Conquest, are a blend of native and Earth traditions.
Each of these dishes is rich with the atmosphere of another time and place. Try them in your own kitchen. They'll give you an--ahem--taste of what we have in store in the future when we venture into the unknown worlds of the galaxy and beyond.
GRILLED STEAK WITH PEPPERS AND ONIONS
Grazing animals which resemble the buffalo of old earth inhabit the lowland plains on Jalar. The Jalarians hunt them for furs and food. Like all of the native warriors, Rohan could eat their meat at every meal. For variety, Elena taught him to add a flavorful marinade and some vegetables. Here on earth, you can marinate the steak in a plastic bag.
Makes 4 servings
11/2 pounds sirloin steak, cut 1-inch thick
1 1/2 cups chopped onions
1/2 cup olive oil
1/2 cup red wine vinegar
1 Tbsp Italian seasoning
1/2 Tbsp Dijon-style mustard
2 tsp minced garlic
1 tsp salt
2 sweet peppers (green and red, yellow, or orange) seeded and sliced
- Place steak in a zip-lock plastic bag. In a small bowl, combine onion, oil, vinegar, Italian seasoning, mustard, garlic, and salt; stir to mix well. Pour into the bag with steak, distributing evenly over meat. Seal, lay on a large plate, and refrigerate 6 to 8 hours or overnight.
- Adjust rack 5 inches from broiler. Preheat broiler. Transfer meat to broiler pan. Broil meat for 11 to 18 minutes, turning once, until desired degree of doneness is reached.
- Meanwhile, transfer onions and marinade to a large skillet. Add 2 tablespoons additional oil. Add peppers, and cook over medium high to high heat, stirring frequently, 7 or 8 minutes, until onions and peppers begin to char.
- To serve, slice meat on the diagonal, and arrange on a serving platter. Surround with pepper-onion mixture.
Buy the Books and read more about the worlds these recipes are from:
Rebecca has authored or co-authored over 65 romantic thrillers, many for Harlequin Intrigue’s very popular 43 Light Street series, set in Baltimore, and many with paranormal elements.
Her many awards include two Rita finalist books. She has two Career Achievement awards from Romantic Times: for Series Romantic Suspense and for Series Romantic Mystery. And her Peregrine Connection series won a Lifetime Achievement Award for Romantic Suspense Series.