When I was offered the opportunity to sample The Outlander Kitchen cookbook, I was elated. Combining my love for cooking and eating with Jamie and Claire’s love story is brilliant. Fans of Outlander, you will not be disappointed with Chef Theresa Carle-Sanders 100+ recipes in this Official Outlander Companion Cookbook. Along with excerpts from Diana Gabaldon’s Outlander series, we experience Jamie and Claire’s story through food.
Before I share the recipes I sampled, I do want to let folks know that I made some minor substitutions in order to convert the recipes for gluten allergies. Everything minus the gluten flour followed the recipe. Thus, all you gluten-free fans can rejoice that the recipes easily allow for substitutions without compromising taste.
Now…on to the food!
– From Outlander, Chapter 34, “Dougal’s Story”
As my husband would argue, this is the winner of the evening. Although there may be a heated debate with our daughter as she preferred the bread. Verdict’s still pending for our son. Gypsy Stew combines stew beef, leeks, garlic, kale, carrots, turnips, rutabaga, fresh thyme, and fresh rosemary. Honest, this was my first time cooking with rutabaga and I think it just became my new favorite root veggie. The recipe is easy to follow and results in a hearty stew that could have been our main meal. An easy substitute of GF flour and GF beer makes this recipe Celiac and gluten allergy friendly.
Claire’s Roast Chicken
– From Voyager, Chapter 3, “Frank and Full Disclosure”
This simple yet tasty roast chicken is easy and sure to please. The recipe also includes an option for gravy, which we did not miss. The roast came out crisp on the outside and juicy on the inside. Fresh rosemary, garlic, lemon, salt, and pepper is all you need to appease the taste buds.
Honey-Buttermilk Oat Bread
– From Voyager, Chapter 25, “House of Joy”
This was the final recipe I sampled for the evening. I was nervous because baking with gluten free flour is always an adventure. However, I followed the recipe and substituted the 5 cups of all-purpose flour with a mixture of tapioca flour, sorghum flour, and guar gum. In addition, I did add more flour (about ½ cup) since I am 7,800 feet above sea-level. The result was scrumptious. For those of you who bake gluten-free bread, the dough will rise, but not to the extent of all-purpose flour. However, the consistency and flavor was amazing and this bread was my daughter’s favorite of the evening.
Auld Ian’s Buttered Leeks, Fergus’s Roasted Tatties, Broccoli Salad, Corn Muffins, and Almond Squirts are next on my to cook and eat list, and I can’t wait!
In conclusion? My kitchen smells awesome and I’m in love with this cookbook. I’m entertained by the excerpts from Claire and Jamie’s story, relieved at the ease of the cooking instructions, and satiated by the deliciousness of the recipes.
Learn more about or order a copy of Outlander Kitchen: The Official Outlander Companion Cookbook by Theresa Carle-Sanders, available now:
Tanya is a fanatic of all things romance, dabbles in Happily Ever Afters under the pen name of Lily Kay, and teaches sociology part-time. You can follow her on twitter @tamushamu, @AuthorLilyKay, or on facebook.com/Authorlilykay.