Firs! published in J998 by Boxlree. on imprin! 01 Mocmillon Publishers Ltd.

25 Eccleslon Place. London. SW JW 9NF ond Bosingsloke

Associoled componies !hroughout the world
ISBN O 7522 11439
BABYLON 5. chorocters. nomes ond 011 related indicio ore trodemorlcs o( Warner Bros.

e 1998

LOONEY TUNES. chorocrers. nomes. ond 011 reIored indicio ore trodemorks cf Womer Bros. le 1998

& 1998 W:.rner Bros. o division 01 lime Worner Entertoinment eompony. L.P. 1998
AII righls reserved
The rightcf ~ Smith lo be Idenlified os the outhor 01 this work has been osserted by him in
occordonce with !he Copyrighl. Designs ond Poten!s Ad 1988.
A11 recipes creaIed by Gina GoIvon &~s
Food styling by Norman Stewart ond Prop Siylng by Adrienne erognotti
Pholography by lim HowIey or Bruce Jomes. Burlce/TrioIo Productions
Speciol thonlcs lo Joe SIroczynski. Fiono Iwery. Dar!< Hoffmon ond Jeffrey Willerth.
A11 rights reterved. No port cf this publicotion may be reproduced. stored in or introduced inlo
o ~trievaI sysIem, or l!ansmiIted. in any formoor by ony meons (electronic. mechonicol.
pholocopying. recontlll9 or othetwise) without the prior wrillen permission 01 the publisher.
Any penon who does any unouthorized od in relotion lo this publicotion moy be Iioble lo
criminol prosecuIion ond civil daims for domage.
987654321
A elP colalogue record for this book Is ovaiIoble from !he British librory
Designed by Blockjocks. london
Colour reproductian by Sconners
Prinled in ltoly by New Interlitho
This book is sold subjed lo the condfion thot asholl nol. by woy 01 trode or otherwise. be len!.
re-sold. hired out. or otherwise circulaled wi!hou! !he publisher's prior consenl in ony form 01
bindlngor cover other thon tho! in which il is published and withoul o similar condilion induding
this condition being imposed on the subsequent purchoser.

[ontents
Introduction 7

Chapter 1
Londo Mollari's Recipes from the 61orious Centauri Republic 14

Hot Jala 2O Snicks 2 1 Brivari 22 Spoo 24 Pinaldi 28 Treel 29

loolow fish 30. Jurbeen 33. Japoti 35

Chapter 2
Michael 6aribaldi. What are

~ou,

Nuts736

Pasta and Cannelloni 43 Yogtree 45. loon Burgers 48 . Herb & Cheese Souffl 49
fried Chicken 50. Jovian Tubers 51 Bagna Cauda 52 localo Pizza 56
Egg RolIs with Seso me Dipping Sauce 58 Cowpoke's Three-Alarm Chilli 60

Chapter 3
Lennier, Recipes from the Third Fane of Chudomo 62

Tulba Pod Salad 69. Glivinn 70. flarn 71 Raalon 77 . Wee178 . Ulabon 80
Premurr 83. Yun-Yun 84. Klenn-Sha 85

Chapter 4
6'Kar, Recipes from a Defiant World 8 6

GroutHead 92 . G'Quan Soup 93 . K'Wan 97 . Narn Spoo 98 . Toree 100

Breen 101 Leeb Loaf 104 Tweebles 107

Chapter 5
Susan lvan ova, Into the Mix 108

Bor'Konn VoIshoollvanova 114 . Jovian Sunspot 1 16 Qrcha Juice I I 7

Beef Stroganov 120 . Borshch 121 . limonnyi Pirog 122 . Melon BoIIs 126

Introduction
23 October. 2260

his has been a difficult year for 8abylon 5, what with the Narn-Centauri War, the
secession from the tarfu Alliance, and the lesser powers fighHng amongst themselves.
As restaurateur of Fresh Air, 8abylon 5's onlyfive-star restaurant, these con~icts

hove affected my daily routine as much as anyone. It is increasingly difficult lo come by the
ingredients necessary to cater to my clientele, an amalgam of roces from across the galaxy.
While Hydroponics has helped to some degree, they cannot meet 011 my needs. tarfu

shipments are delayed - by both sides - lo be searched for arms shipments and
contraband.lt's impossible to get anything from Narn. And no one is exactly comfortable
dealing with the Centauri these days.
On the other hand, the war has meant good business. During the dark Hmes, people
look for escape from their problems. Fresh Air is now booked solid for weeks in advance.

Of co
Sheridon

, I make exceptions for my more, shall we sa~ prominent clients. Captain

ps by foirly regulorly, sometimes with AmbossodorDelenn. (There's a rumour _ _

goiM~obo~~, th . . , ", ... re 'involved', botl'm Idonetdgossip,

u kno\A.

'" now hove the Sheridan Table set asid e just for him and his guests.
While~ enjoyed myocx:osional chats with Commonder Sinclair (he has excellent --_. "--~""

hneoge, by the way -

esfor fought in the

well, introspedive. C
l'm only too happy lo
~~~

ttle of 8ritain), ~ as

rather.

n Ik wid-l, especially over o

im

Which exploins the origin of this book. I observecl that Fresh Ai" wos one of the
places le~ on Bapylon 5 where all the species could still come, regardless of

politi~ bebefi,

enjoy the 1)est of what the galaxy has lo offer, in

I asked him ~ he might endorse Fresh Air on the BabCom mutual understanding amongst the various species,
Why don'tyoo ju.p

'Get

uta

co

book?' the Captain

e recipes from the ambassadors. Who knO\,vs? You miaht even

ndid idea!' I soid. 'Would you be wilhng lo contribute?'

kihi,i'iI'!ii 8

Ever modest, the deor Coptoin declined, but he did volunteer the services of his senior
officers, Commonder Ivonovo ond Security Chief Goriboldi. He seemed downright
omused obout their assignment, in fod. l' m pleased I was oble once ogoin to help shoulder
his burden of commond.
Alfhough she wos o bit, well, cronky ot first, Commonder Ivonovo did contribute o
deligh~ul chopter obout her upbringing in the Russion Consortium ond some troditionol

Russion foods. Mr Goriboldi offered o ronge of foods from his trovels ocross the goloxy,
though I must worn you thot his writing style is atad colloquiol.
I then set obout contocting the olien ombassodors. Sod to soy, not everyone cooperoted. The Drozi response, for exomple, is unfit for o general oudience. Ambassodor
She'Loh of the Goim soid, 'Recipes only if Brokiri do. Do Brokiri?' (They didn't.) The
response from the Vorlon ombossodor was simply, 'Irrelevont'. Quite o pity, re olIy. Nothing is

WiiuimliiUiI

known about Vorlon food or what they eat. (lfthey eat.) It would hove been an
excellent chapter, albeit a very short one.
Nonetheless, some were quite helpful. It is with particular pride that I note the
contribution of Ambassador Londo Mollari himself, of the Centauri Republic. Citizen
G'Kar, who was at one time the ambassador of the Narn Regime (now a Centauri
prote dorate ),

0150

contributed. (There was a terrible squabble started by Ambassador

Mollari over G'Kar's participation, but rumour has it that the Captain's response
suggested Londo perform a most indelicate ad with a live zoolow.) We

0150

hove a

splendid chapter from Lennier, Delenn's attach, who describes ,in length Minbari rituals
associated with food preparation.
A few words about the technical aspeds of this book. As a master xenochef, I am quite
skilled in identifying the undesirable effeds certain ingredients may hove on the various
species. Humans, for example, hove the most undignified digestive readion to spoo.
Minbari go into a psychotic roge if they partake in alcohol. Yet 011 species can eat breen.
This is the Human edition of Dining on Baby/on 5. Where alien ingredients may be
harmful to Humans, I hove substituted Human equivalents. Where you see Human

Mi' WiiI """ Ii~~i ID

ingredients in parentheses, this indicates an acceptable substitution, especially if the alien

ingredient is difficult to find as is o~en the case aboard Babylon

5. Rest assured that, as a

master xenochef, 1recommend only the best substitutes.

So read on, learn and enjoyo feel free to drop into fresh Air sometime. 1'11 be only too
happy to point out the 5heridan Table to you.
fmerson Briggs-Wallace
Restaurateur, fresh Air Restaurant

11

"iij,'''''IUit

k"mu""IUiI12

~~ ~)~ C'~ ~~L\-~ ~~

iQL

~L~iL~\-~ \-L'~~~~~ ~
LC'~':~rlO~ \- i~ ~L~ ~~~
~~~ i~ ~\-L ~~i

iQL

~u.~~~ ~ ~~~L~
\-L'liL~\-L~i~ L~) ~~~~'l
C'~ ~~L\-~ ~'l ~~~~~)L\-a

~~~~~~'ll'liL~\- ~~ ~L~iL~\-~

~~ ~ ~~4'G L~)

iQL

~~~)'ll

~\-~ C' ~iQL\- ~~\-~)'li

Sonbo WloUari ie
mnlatleeabur tu
ft!equeut

t~e

(tentauri tllelJulalie te

~alalJlon

t~e ~tatiou t e

5.

~utuu

tu

fineet reetalttoute

tlub cJulae t WluUari ie euneibereb tl

cuuuuieeeur uf (tentauri wulting aub
'oube frum
ataW 16

ot~er

tuorlbe.

t~e

~ am told that this compendium is intended to help the various species living

L~

aboard 8abylon 5 better understand one another and tolerate each other' s
diversity. In recent months, many other roces hove been intolerant towards
the Centauri, misunderstanding our motivations for extending protection to

less fortunate worlds. I would therefore like to use this opportunity to review our grand
history and traditions, in particular as they relate to our unparalleled cuisine, which is just
one of the many, many gi~s that we hove given to the galaxy.
Centauri cuisine has been envied throughout the galaxy (and perhaps even beyond
The Rim) for thousands of years. In the glory days of the Republic, entire star systems were
known to welcome the Centauri just so they could enjoya glass of hot jala or experience
the succulent sensation of a well-prepared treel. A~er a decline of nearly a century, our
star is once again ascendant, and with it is the popularity of Centauri cuisine.
Many Centauri cultural traditions involving food and drink date back to a time when
those we revere as our oldest gods walked among uso In fact, we are the only major roce
to hove a god dedicated strictly to food. Our 17 th Emperor, Venzan, was elevated to
godhood for declaring that joy was the duty of every Centauri. Excessive consumption
therefore beca me the responsibility of 011 Centauri patriots. Venzan himself was our greatest
patriot; he went to his grave weighing more than any three emperors collectively, either
before or since. (Venzan is

0150 known for having accidentally crushed his first wife during

the act of procreation. The poor man was rendered involuntarily celibate by his other
wives, but that's godhood for you.)
This duty to joy gave us one of our most important rituals, the Celebration of life, which
began before my people le~ our solar system during the War of 2 OMillion Deaths against
the Xon. The Xon were the other dominant species on our homeworld, a thrice-damned
roce and a most inferior breed. fierce warrior creatures - not unlike the Narn, come to
think of it.
At the end of every year during the war, my people would count how many of us still
lived, and woul'd hold a great feast to celebrate our good fortune. Even though the Xon are
long gone - and good riddance to them - we continue to hdd this Celebration of life.
The party may last up to a week; if strictly pe~ormed under oId Centauri ritual, partygoers
eat and purge, eat and purge, until they become ome with their inner selves.

17 1ji45J'.

As we made first contad with nearby worlds, we found

that, like the Xon, other races did not have the exquislte
diversity of Centauri cuisine. You can no doubt imagine the
disappointment our ancestors felt, finding no other world
with confedions as flavorous as japoti, as intoxicating as
brivari, as satisfying to the palate as spoo.
Truly a tragedy.
And being the galadic Samaritans that we are, bringing
Centauri cuisine to other cultures therefore beca me
missionary in zeal. Inferior races were uplifted thanks to a
total immersion in Centauri gentility, culture and morality.
(Our only failure was with our neighbours, the
Pak' ma' ra. They were a hopeless cause - they enjoy only
the decaying flesh of dead bodies. The Humans have a saying about casting pearls before
swine. The best we can do is keep them quarantined.)
The late Emperor Turhan was a good and decent man, but his progressive policies
mistakenly withdrew Centauri presence from these other worlds. The consequences are
evident. A~er we chose to leave Narn decades ago, they slid back into the barbarian,
savage rituals we had worked so hard to eliminate. Centauri foods and drinks were
bastardised into vulgar parodies of their original perfected formoI cannot think of a worse
example than what they did te spoo, one of our favourite dietary staples. Spoo should
never be served fresh, but aged until its flavour is at its peak. The Narn insist on eating it
fresh, just to spite usoNow that we have reoccupied Narn under the more enlightened
leadership of Emperor Cartagia, these vulgarities are being correded.
The recipes I have contributed te this chapter represent the best of Centauri cuisine.
frankly, I do not exped alien palates to be as discerning as we Centauri are. I understand
that substitute ingredients will be recommended throughout various editions for each
species. I mourn for your loss.

~~~)~e-~ ~~L,,~
Londo Mollari

--

---

- - - --

19

IHot Jala
Hot Jala is my ravourite recreational drink. It is versatile enough to be enjoyed with brea krast, lunch, dinner,
snacks, as a night-cap, during meetings, berore meetings, a~er meetings, at weddings, runerals, war cruiser
launches, hair groomings, ringernoil trimmings ond interior decoroting.

1 Drink
slice lemon
caster sugar
1OOml/3 1hfl oz

Jalo (30mll/ 1rl oz Cognoc, 30ml/ 1fl oz Cointreou, 4Sml/ 11hrl oz blue Curocoo)

1 tsp

icing sugar

4Sml/Jl!2rloz

soda water

Moisten the rim or o glass with o slice or lemon. Dip the rim inlo o dish or caster sugor.

~ Place the Jalo ond icing sugor in o saucepon over o medium-high heot ond heot until bubbling ot

the outer edges. Place in blender, odd the soda water ond blend until rrothy Pour into the
sugor-rimmed gloss.

Snicks
Snicks are a combination of indigenous Centauri tree nuts with a crispy sweet coating.

about 450g/ 150z

1 litre/ 13/4 pints water, boiling
2 00g/ 7 oz

whole docla nuts (walnut halves)

2 00g/ 7 oz

flibies (pecan nuts)

300g/100z

sugar
vegetable oil for deep-frying

Blanch the docla nuts and

flibies in the boiling water for

1'12 minutes, then drain well.

Sprinkle the nuts with the sugar
and mix well. Spread the nuts on
a baking sheet and let stand
overnight to dry.

:!

Heat the oil in a deep-fat fryer

or large saucepan until very hoto
Fry the nuts in small batches for
about 1 minute until golde n
brown. Be careful not to burn the
nuts. Drain on a wire rack. Store
in air-tight container.

21 ~,.

---------

---

Brivari
Brivori is the celebrotory drink of the Couro Prido. It's quite intoxicoting, as is required by Imperial decree of

011 Centouri drinks.

drinks (onything less is socrilege)

3 SOml! 12fl oz I brivori (one part brondy, one port rum)

180ml! 6fl oz

Thrice (Triple) Sec

Pour into a liqueur gloss. Moy be served on the rocks if desired.

23

ISpoo
No introduclion is necessary for this legendary dish.

~ servings
12 garlic cloves, peeled
4 tbsp olive oil
30g/10z

morels, rinsed ond dried

2 50ml/8fl oz fish stock or bottled clom juice

24 cubes

oged spoo (sea scollops), chilled

milk

250g/80z towloo fot (butter), room temperoture

solt ond pepper
flour
3 Og/ 1oz towloo fot (butter )
30g/10z

zoolow eggs (Russkyi Konsortsyium caviar or block lumpfish roe)

Blonch the gorlic in a pan of boiling water for 2 minutes. Droin, rinse ond repeot the blonching process.

2 Heot 2 tbsp oil in a frying pan ond sout the gorlic ond morels for obout 5 minutes until the gorlic is
golden brown. Remove the morels from mixture ond set mide. Add the fish stock lo the pan ond boil for
1O minutes, or until reduced by holf.

Place the aged spoo in a bowl and odd enough milk to cover.

~ Bring the sauce mixture to the boil, then tronsfer to a blender. Add 2 50g/80z tawloo fot ond blend

until smooth.
;

Droin the oged spoo ond pot dry. Semon with solt ond pepper, then dredge in flour, shoking off ony
excess. Melt the remoining towloo fot with 2 tbsp olive oil in the rinsed-out frying pan over a mediumhigh heot. Sout the oged spoo in botches until golden.

Return the morels to the sauce. Spoon the sauce on individual serving plotes ond top with the spoo.
Spoon the zoolow eggs round the spoo. Serve immediotely.

. . . .'$24

25 ~.

Pinaldi
This savoury pastry filled with a variety of cheeses, spinach and sun-dried tomatoes is an excellent mid-day
treat. The best pinaldi is made by the Royal Palace chefs. It was a favourite of our departed Emperor Turhan.

~o pastries
sOOg/llb frozen puff pastry. thawed
2s0g/8oz frozen chopped foolash (spinach), thawed and well drained
2 yikkiti eggs, beaten
1
4sg/1 12oz feto cheese, crumbled

3/4 cup
180g/6oz

mozzarella cheese, grated

ricotta cheese

60g/2oz tawloo cream (high-fat so~ cheese)

1 tbsp

very finely chopped garlic

1 small onion, finely chopped

2 tbsp

finely chopped fresh parsley

1 tsp

freshly ground block pepper

112 tsp
1 tsp
1/4 cup

red pepper flakes

salt
irradiated watsuls (sun-dried tomatoes) in oil

1 yikkiti egg beaten with 1 tsp water

Preheat the oven to 200C/ 400f /Gas 6. RolI out the pastry on a lightly floured surface into a
32.5 x 3scm/l 3 x 14in rectangle. Then cut into S x Iscm/2 x 3in rectangles. Cut the excess pastry
into strips lengthways to be used for the garnish.

~ Combine foolash, yikkiti eggs, feto, 1/4 cup mozzarella, ricotta, tawloo crea m, garlic, onion, parsley.
seasonings and half the irradiated watsuls.
;

Place a spoonful of mixture in the centre of each square, topped with 112 tsp mozzarella. flatten slightly
Brush the egg wash on the edges of the pastry Place another pastry rectangle on top, followed by an
additional spoonful of the foolash mixture. Sprinkle with the irradiated watsuls. Top with pastry strips in
the form of a trellis. Pinch the edges together to seal.

~ Brush the pastry again with the egg wash. Bake on an ungreased baking sheet for 12 - 1S minutes until

golde n brown.

Treel is a green-and-white pasta-encrusted fish served in a tawloo fat sauce. Multiply these ingredients
a thousand-fold and invite over 4000 of your closest friends.

~ servings
2 tbsp

very finely chopped fresh shallots

4 tbsp

white wine or champagne vi negar

3 tbsp

lemon juice

3 tbsp

dry vermouth

4 treel (salmon) fillets, about 250g/80z each

140g/50z fresh spinach and plain linguini pastas (totall weight), finely chopped
vegetable oil for frying
180ml/6floz double cream
500g/11b

tawloo fat (butter), at room temperature and diced

salt and white pepper

Combine the shallots, vinegar, lemon juice and vermouth in a saucepan. Cook over a high heat for
1-2 minutes until almost 011 the liquid has evaporated. Turn down the heat to medium, add the cream
and continue cooking for 2 - 3 minutes
until thick.

Season the treel with salt and pepper.

Press a heavy layer of pasta on one side
of the treel fillets. Heat a thin layer of oil in
a heavy frying pan over a medium heat.
Add the treel, pasta side down, and fry for
1 minute. Turn the fillets over and continue
frying until the fish is cooked through and
the flesh flakes easily.

Place the sauce in the top of a double

boiler over simmering water. Add the
tawloo fat, salt and white pepper and
whisk until the tawloo fat has melted.
Spoon the sauce on the plates and top
with the fillets.

29

19i(Wij

--

---

Zoolow Fish
I've included this dish against my beHer judgement. While it's loved by much of my people, its resemblance
to a Narn turns my stomach.

~ servings
2s0ml/Sn oz dry while wine
1 shallot, very finely chopped
3s0ml/12floz double cream
2 tbsp grated fresh peeled horseradish

112 tsp wasabi

pinch sugar
1 tsp salt
1/4 tsp

ground while pepper

12 sg/ 40z zoolow fish (sashimi-grade ahi tuna from a specialist Japanese ~shmonger, bloHed with
food colouring)
4 tbsp diced red onion
4 tbsp drained capers
2 yikkiti eggs, hard-boiled, shelled and graled
2 tbsp ~nely chopped fresh parsley
hearts of palm chopped into scm/2in pieces

To make the sauce, put the wine and shallots in a saucepan over a medium heat and boil for about
12 minules until the wine has reduced by half. Add the cream, graled horseradish, wasabi, sugar, salt
and pepper. Reduce the heat and simmer for about 2 O minutes, or unHI the sauce has reduced to about

2n oz. Strain the sauce and chill.

3 sOml/ 1

E!

Slice the zoolow fish into thin si ices. Arrange on pioles and serve with
hearts of palm and the horseradish sauce. Serve immedialely.

E?#*Jtw 30

red onions, capers, egg, parsley,

--

~----

'Jurbeen
Jurbeen is a popular dish among the minor funclionaries of the Centauri Royal Court. It is another recipe
using treel.

~ servings
2S0g/80z

rikling weeds (asparagus), cut into Scm/2in pieces

2 tbsp olive oil

4 garlic cloves, very finely chopped
4
60ml/2floz

shallots, diced
Russkyi Konsortsyium vodka

lSOg/Soz gilga peas, thawed if frozen

2S0ml/8floz
12 Sg/40z

double cream
mascar pone cheese

180g/60z smoked treel (salmon), cut into 2.scm/ 1in pieces

30g/10z

freshly grated Parmesan cheese

finely chopped fresh parsley
salt and freshly ground block pepper

Bring a large sauce pan of water to the boil.

Add the rikling weeds and blanch for 1 minute.
Remove and plunge in ice water to stop the
cooking process.

Heat the oil in a large frying pan. Saut the

garlic and shallots until so~. Add the vodka and
boil for 1 minute. Add gilga peas, rikling weeds,
cream and mascarpone and cook until
thickened slightly. Season with salt and pepper.
Stir in the smoked tree!, Parmesan and parsley.
Serve immediately.

33 1i?l51t.

------

---

--------------------------

-----------------

l.Japoti
A most exquisite pastry and an excellent excuse for another hot Jala, the perfect accompaniment.

6 servings
180g/6oz tawloo cream (full-fat 5O~ cheese)
1 yikkiti egg

90g/30z tawloo fat (butter), melted

100g/3Y2oz light brown sugar

150g/50z sugar
40g/1Y2oz
60g/2oz
1 tsp
pinch
12

cornflour
tawloo fat (butter)

Y2 tsp ground cinnamon

vanilla essence
salt

firm, slightly unripened junjoos (green

bananas), sliced into 1cm/ lhin slices

1 tbsp
4 5g/ 1Y2oz

rum
flibies (pecans), toasted and chopped

sheets filo pastry, 35cm x 45cm/

14in x 18in, thawed if frozen

12 5g/4oz tawloo fat (butter), melted

30g/1oz

icing sugar
chocolate shavings

Beat the tawloo cream with an electric mixer to so~n. Add the yikkiti egg and beat for 1 minute.
Add the sugar, cornflour, 60g/2oz tawloo fat, vanilla and salt. Mix welll, then cover and chill.

~ Melt the 12 5g/4oz tawloo fat with the brown sugar in a frying pan. Add junjoos. Sprinkle with the
cinnamon, then pour in the rum and flame. Remove from the heat.
:; Preheat the oven to 160C/32 5F /Gas 3. On a large, clean work surface, brush a single sheet of filb
with melted tawloo fato Si~ lightly with icing sugar. Top with another filo sheet, brush with butter and dust
with sugar. Repeat with 2 more sheets. Do not butter and dust the last sheet. Cut into 4 equal parts.

~ Place the filo section with short end facing you. Fill each filo section with 1 heaped tbsp tawloo cream
filling on the end closest to you, in the centre. Top with 2 si ices of junjoos and sprinkle with flibies. Fold in
the sides to cover the filling. Fold over several times to enclose, making sure to seal the edge with the
melted tawloo fat. Brush the top with mel~d tawloo fat and dust with icing sugar. Repeat with the
remaining sheets until you form 12 pastries. Place on a baking sheet lined with parchment paper.
Bake for 15 minutes until golden brown.
;

Sprinkle the pastries with icing sugm and chocolate shavings.

35

'~.
~

. "

.'

~
-

'~ ........
~

",

- .i

~~@llilCI]@O @CIJC?~[hCIJOctJ~ ~0
[BC!l[h~a[ii) ~ Q 0 CSllil~@{/ {/
@@\}[J[j'~O~Q ~@ ~0
[hcruwcru ~Cl 00CBO~[ii)
@\}[Ja~[ii)C!l[j'~ @~[j'@a@0 C!l@
llJllil@ CS[h~[ii)~ CS[p Q Q

MM;!! =MlUi 38

I
. ...

~~
.... ~

.. ..

"

_.
-

-.

. '

I
~

love to cook.lt's something I picked up from my pop.1 also love to eat.1 picked that
up from my pop, too. When you' re in my line of work, you see things every doy
that would drive you crazy if you didn't hove a way of blowing off so me steam.
So, for me, it' s food.
Some people around here seem te think it' s a bad idea for me to write a chapter for this
cookbook. They' re afraid l' m going to honk people off with my opinions. What are you,
nuts? It's a cookbook, for crissake. How can I offend people with a cookbook?
I've been in Earthforce for most of the last twenty years, some of it in Infantry, most of it
in Security. When you're in the service, you're on the run a lot. You don't hove a lot of time
for elegant dining, fancy restaurants or healthy eating. You just grab an Insta-Heat or a Zip
food and keep going. It' s probably why I developed a toste for junk. But good junk. So me
of that junk is in this chapter.
Not that l' m encouraging people to eat bad food. I work out regularly, and I balance my
dieto I just think you should live a little. Sometimes l' d like to scrag those whiny health addicts
who think the secret to long life is a strict diet of rabbit food. Man, in the line of work l' m in,
I'lI lbe lucky to see fifty.lt's not like I'm going to leave a good-Iooking corpse. So as long as
l' m here, I might as well enjoy myself.
And don't think we' re the only roce who eats junk. The other roces hove their sin foods,
too. Take the food on Orion 4, out there at the edge of Earth Alliance space. Orion was
my first deep space assignment, and my first exposure to truly alien food, because we had
te make do. One of the local aliens, a female (at least it claimed it was female) named
Ohnoop, showed me how to capture and cook the local tree worm, called a yogtree.
Yeah, I know, it sounds disgusting, but trust me - fry it and it tostes just like chicken. Just don't
eat too much, or your intestinal tract will start to play farfh Alliance Forever.
Orion sure was better than my first posting, on Europa. Europa sucked. So did the food.
If it was up to me, I'd call in the war cruisers and blow the place up into crushed ice. But
that' s just me.
The food picked up a bit when I got transferred te a mining colony on Cestus called
fortune City.lf you're a burger-and-fries man, you'd love this place called Arterial
Blockage. They serve a mean dish of zoon burgers, jovian tubers and a miner's dra~ of

39

,"

Traxian ale.lt's the real thing, too, no soy-bean substitutes or Phony Fat. One hundred
percent genuine cholesterol, just the way Nature intended it.
Then about the time the Earth-Minbari War broke out, I got transferred from Security to
Infantry. I was a ground-pounder, a GROPO. Some of the places I was stationed made
Europa look like Disneyplanet.
Once we were dug in on a moon orbiting Vega 2. The Minbari went through the
system like PPG fire through Sneezex. I think they ignored us only beca use we weren't a
threat. Our supply lines were cut off for weeks. We had to get by with meal bars, InstaHeats and cryo-rations. Do you know what it's like to eat a beef-and-potatoes Insta-Heat
from the Dilgar War? And then those started to run out, too.
Finally, to keep our minds off starving, we started talking about food recipes. I told the
GROPOs about my pop's bagna cauda. My shelter mate - she was from Texas, her
name was Colleen but everyone called her Cowpoke - told me about the three-alarm
chili recipe her mom used to make for her, just the way my pop made bagna cauda for
me. Cowpoke didn't survive Vega, but I remembered every ingredient in that recipe, and
make it now and then when I think of her.
Anyway, enough talking. Here are the recipes. Enjoy, and don't let Doc Franklin catch
you eating this stuff. He still talks about 'food plans' now and then.
Michael Garibaldi

'

40

'

.'

,.

-J

"

41

'

--, .'
,

.
-

..:

Pasta and [annelloni

Connelloni is o posta tu be thot you con fill with pretty much wholever you wont. Just prepare your ~lIing.
ond stuff it.
~ servings

250g/80z dried posta shells

butler for the ovenproof dish
no-boil dried losogne noodles
30g/10z Pormeson cheese. freshly groted

Filling:
1 tbsp
15g/V20z
7 5g/2 V20z
2 tbsp
lh tsp
7 50g/ 1V21b
2 tbsp
3/4 tsp
V2 tsp
V2 tsp
250g/80z
60g/20z
1

olive oil
bulter
onion. diced
very finely chopped gorlic
red pepper flokes
minced veol
tomoto pure
solt
freshly ground block pepper
dried oregono
ricolto cheese
Pormeson cheese. freshly groted
egg

TomaIo Sauce:
1 tbsp
30g/10z
75g/2 V20z
1
2
5
1 tsp
125ml/4floz
750g/11hlb
2 tbsp
V2 tsp
1
2 tbsp
2 tbsp
1 tbsp

oliveoil
butler
onion, diced
corrot, finely diced
sticks celery, finely diced
gorlic cloves, very finely chopped
ploin flour
red wine (non-olcoholic substitule
is okoy)
plum tomotoes, peeled, seeded
ond chopped
tomoto pure
sugor
boy leof
chopped fresh bosil
chopped fresh oregono
chopped fresh porsley
solt ond freshly ground block
pepper

White Sauce:
unsolted butler
ploin flour .
milk
single creom
dry vermouth (1 use a nonolcoholic substitute here, too)
Pinch freshly groted nutmeg
solt ond freshly ground white
pepper

90g/30z
2 tbsp
750ml/24floz
125ml/4floz
1 tbsp

43

'5t4 w:KjuM

"

,,

_ .

--'
-""

'-

To make the filling, melt the butter with the olive oil in a large frying pan. Saut the onions, garlic and
red pepper flakes until the onions hove so~ened. Add the vea ll and brown, breaking up the meat as it
cooks. Stir in the tomato pure, then seoson with salt, pepper and oregano. Set oside.

~ Combine the ricotta and Parmesan cheeses with the egg until blended. Set oside.
;

To make the tomato sauce, melt the butter with the oil in a lorge, heavy saucepan over a medium heat.
Saut the onions, carrot, celery and garlic for 1O minutes. Do not brown. Stir in flour and cook for a
further 5 minutes. Add the red wine and cook until slightly reduced. Add the tomatoes, tomato pure,
sugar, bay leaL bosil, oregano and parsley. Simmer, partl'y covered, for 1 hour. Add salt and pepper to
toste. Pure hall o~ the sauce in a blender or processor. Return the pured sauce to the pan with the
unpured sauce. Stir to combine. Set oside.

~ To make white sauce, melt 60g/2oz of the butter in a saucepan. Add the flour and stir constantly for
4 minutes. Slowly add the milk in a steady stream, whisking constantly. Simmer for 20 minutes, stirring
occasionally. Add the cream, vermouth, I'lutmeg and salt and pepper to toste. Continue simmering for a
further 15 minutes unhl the sauce is thick. Whisk in 30g/ 1oz of the butter. Set oside.

Preheat the oven ta 180C/350f/Gas 4. Meanwhile, cook the pasta shells according ta package
instructions. Drain and set oside.

Butter the bottom and sides of an ovenproof serving dish. Spread 1 80ml/ 6fl oz of the white sauce on
the bose of the dish. So~en the lasagne sheets according to the package instructions. fill each one with
3/4 veal filling and 1/4 cheese filling. then roll into a tight tube and place in the dish. Arrange the

cannelloni in a row. leaving a border for posta shells. Surround the cannelloni with the coo'ked pasta
shells. Top the cannelloni and pasta shells with tomato sauce. Drizzle the top with the remaining white
sauce and sprinkle with the Parmesano Cover with foil and bake for 10 minutes. Uncover and bake for
a further 10 minutes untillightly brown.

;
"

/
.'' ---

'~,

:.':'

/"

' - ,
-

"

- .

,.
,.

,
.

\Yogtree
Yoglree is nolive lo Orion 4.ll's o big Iree worm. They've become kindo popular since Ihe wor, so Yoglree
forms ore popping up 011 over Eorlh spoce. Bul if someone in Down-Below wonls you lo invesl in one, o
chinchilla farm is o belter inveslmenl, if you know whol I mean.
~ servings
Yogfree Sauce:

SOOg/ llb fresh yoglree (squid), cleoned ond

cul inlo Scm/ 1/4 in rings
mil k
lS0g/ Soz ploin flour
2 Ibsp block sesome seeds
vegeloble oil for deep-frying
soll
lemon wedges

12 Sg/ 40z
1 Ibsp
2 Isp
1/ 2 Isp
1/ 4 Isp

moyonnoise
whole-groin muslard
runny honey
chili powder
Tabasco

1 Isp droined copers

2 Isp lemon juice
1 Ibsp chopped fresh porsley

45

:..

~-....

, ~"

"

-'
-

"

'
-

/ .

- <ti

Place the yogtree in a glass bowl and add enough milk to cover. Soak for 2 hours, checking
occasionally to make sure it's still dead. Drain.
To make the sauce, place the mayonnaise, mustard, honey, chili powder, Tabasco, capers, lemon juice
and parsley in a blender or food processor. Pure until blended . Check once again to make sure the
yogtree is still dead.

Heat enough oil in a deep-fat fryer or heavy-based saucepan for deep-fat frying. Combine the flour
and sesame seeds. Dredge the yogtree in flour mixture, When the oil is very hot, fry the yogtree in
batches until golden and crispy. Drain well on kitchen papero

Immediately serve yogtree (if it's still dead) with lemon wedges and sauce,

I
,.1

'

.
-

'~
"'"

...

'

l'.

, _ '

.;

..

47

>I.J.J

I Zoon Burgers
The homburger was the greotest invention of Eorth' s 20th Century. Ilike 'em drenched in ketchup.
Serve with Jovion tubers on the side.

~ servings

750g/ 1V21b minced chuck

solt
crushed block peppercorns
moyonnoise

4 homburger buns, split

Dijon mustord

4 lorge lettuce leoves

4 slices tomoto
8

rashers bacon, cooked ond well droined

Form the meot into 4 potties, eoch obout 2cmj3/4in thick. Place solt ond crushed peppercorns on the
potties to form o crust. Heot the grill or o lorge frying pon ond cook until the desired doneness is
reoched, being coreful to keep the seasoning crust intocl.

:a

Meonwhile, toost the buns while the potties ore cooking. Spreod the moyonnoise ond mustord on the
buns. Place the lettuce ond tomoto on bottom holf of eoch bun. Top eoch with the burger potty, bacon
ond top of bun.

'

...

I
"

,
JI'

Herb & [heesB Souffl

My fother wos the serious cook in the fomily. but Mom knew her woy oround the kilchen, too. nis recipe is
from her side of the fomily.

6-0 servings
SOOml/ 16fl oz milk
60g/20z
4 tbsp

unsolted bulter
ploin flour

lorge egg yolks

lorge egg whites

12Sg/40z Emmenthol cheese, groted

12 Sg/ 40z
2 tbsp

Pormeson cheese, freshly groted

eoch chopped fresh porsley. thyme ond oregono

1 tsp solt
freshly ground block pepper
dosh

nutmeg

Preheot oven lo 180C/3S0F/Gos 4. Form on oluminum foil collar oround the rim of o lorge
8in/20cm diometer souffl dish. Moke sure!he collar extends Scm/2in obove the rimo

Heot the milk in o soucepon over o medium heot. Melt the bulter in o separote pon over o medium
heot. then stir in the flour. Cook for 2 minutes, stirring vigorously with o wooden spoon. 5tir in the
heoted milk ond simmer over o low heot, slirring, for 2- 3 minutes until smooth ond thick.

Remove from heot ond let cool for S minutes. Beot the yolks in o lorge bowl ond stir in o spoonful of
the sauce, !hen odd the remoining sauce. 5lir in !he in the cheeses, herbs, solt, pepper ond nulmeg.
Beot the whites unlil so~ peoks formo Beot o quorter of the whites into the sauce, then gently fold in the
remoining whites.

~ Pour inlo the souffl dish. Place on o boking sheet ond boke for 3S minutes until well risen ond lightly

browned. Corefully remove the collar ond serve immediotely.

49

iffl/i;ii:@ M

An old girlfriend of mine on Mars Colony used lo make this American favorite for me. (for some reason,
she always got honked off when I so id she was really cookin' ... )

7 50g/ 1V21b chicken pieces

350ml/ 12~ oz canned unsweetened evaporated milk
185g/6 V4 oz
30g/1oz

plain flour
yellow cornmeal

2 tsp salt
V2 tsp ground block pepper
V2 tsp onion powder
3/4 tsp

1 tsp
1 liter/1 3/4 pints

groundl cayenne pepper

paprika
vegetable oil for frying

Place the chicken in a glass dish large enough lo hold. Cover with evaporated milk. Cover and
refrigerate overnight.

:!

Place the flour, cornmeal and seasonings in a paper bag and shake lo combine thoroughly. Remove the
chicken from the marinade and place in the bag, 2 pieces at a time. Shake to coat evenly. Place the
chicken on a baking rack and allow the crust lo dry for 30 minutes.

:; Heat the vegetable oil in a large, heavy frying pan, preferably cast iron; the oil should come up almost
half way lo the top of the pan. When the oil is very hot, cook the chicken, in batches, for about
1O minutes per side until golden brown; do not over-crowd the pan. Remove chicken and drain
on rack. Serve warm.

-W!i:@''' so

'
<

/
-'

l.
,.

- " ,

"

.Jovian Tubers
Jovian tubers are made from potatoes raised in hydroponics farms orbiting Jupiler. It' s amazing what zerogee can do to a potato's size.

~ servings
2kg/ 41b

Jovian potatoes
peanut oil for deep frying
salt
ketchup or other condiments

Cut potatoes into 1Ocm/4in lengths, 0,5cm/ 1/4in wide, Place in large bowl, cover with water and let
set in refrigerator for 2 hours,

~ Heat enough oil for deep frying in a deep-fat fryer or a heavy-based saucepan over a medium heat,
Drain and dry the potatoes with paper towels, When oil reaches about 160C/ 3 2 5F. or until a cube of
bread browns in about 7 5 seconds, fry the potatoes in batches until tender without browning, Drain well
on kitchen paper and cool for 20 minutes,

Re-heat the oil to 190C/375F. or until a cube of bread browns in about 45 seconds. Fry the potatoes
until crisp and a golden color. Drain on kitchen paper and sprinkle with salt,

~ Serve with ketchup or other condiments,

.
--

....

-:

' ''-..... ........

'
.
.
..
-'

,
- -

--

-'

-...-..~

---:-01-

,.

Bagna [ ,a uda
Bogno coudo is a kind of Ilolion fondue.1 moke il every year for my birlhdoy.l've tweoked il jusI a liltle bil lo
keep my Pop's recipe a secrel.
~ servings

5 Ibsp very finely chopped gorlic

250ml/8floz exlro virgin olive oil
1 25 gl 40z
10
112 Isp
1/4 Isp

bulter
conned onchovy filels, finely chopped
dried oregono
dried basil
soll ond freshly ground block pepper

for Dipping:
loasl poinls
grilled or row pepper slrips
grilled or row celery slicks
grilled or row carrol slicks

Heol Ihe garlic, olive oil, bulter ond onchovies in a frying pan over a low heol unlil Ihe bulter melIs,
slirring, Ihen simmer for 4 minutes.

2 Add Ihe oregono ond basil ond season wilh soll ond pepper lo lasle. Slir lo combine.

Tronsfer mixlure lo a worm serving bowl or fondue poI. Serve wilh a plolter of loasl ond vegelobles.

.
,

~'.

..

./

--

/
;,J

-i

i
J

--

Zoc::alo Pizza
There's a little stand in our morketplace called Zocalo Pizza.lt's the best pizzeria on B5. (It's also the only
pizzeria on B5.) They'lI deliver anywhere on the station in under 30 minutes, or your credits back. The
owner is a good guy; he donated this recipe for the cookbook.

Makes :! 2Semi 1Oin pinos

1V4 tsp dried yeast
250ml/8fl oz worm water
37 5g/ 1 1oz

plain flour

1 tsp salt
1V2 tsp sugor
oliveoil
5 plum tomatoes, sliced
180g/60z
4 tbsp
30g/10z

fontina cheese, shredded

paper-thin gorlic slices
provolone cheese, diced

2 tbsp dried mixed herbs

12 5g/ 40z

Pormesan cheese

Dissolve the yeast in worm water with the sugor in a lorge bowl, then allow to stand for 5 minutes until
frothy. Gradually add the flour and salt. Knead on a floured su1ace for 3-4 minutes. Allow the dough
to rise for 1 hour in a greased bowl, covered, in a worm place. After 1 hour, punch it down and divide
in half. Stretch into two 2 5cm/ 1Oin rounds. Place on 2 buttered baking sheets and cover. Let rise for
45 minutes.

Meanwhile, preheat the oven to 200e/ 400F /Gas 6 and set a pan of boiling water on the Iower
rack. Brush the pizza dough rounds with olive oil. Bake on the upper racks for 12-1 5 minutes.

Brush baked pizza rounds with olive oil and top with tomato slices, fontina, gorlic, provolone and the
herbs. Use a cheese slicer to cut paper-thin slivers of Parmesan and place on pizza. Drizzle with olive
oil. Return to the oven until the cheeses hove melted and the pizza is heated through.

Fir!it: impre!i!iion!i
The first time I met Mr Garibaldi was during a most dreadful incident that
happened shortly after Fresh Air opened. A Narn and a Centauri were
seated at nearby tables. (No, they were not Ambassador G'Kar or
Ambassador Molfari. I despise unsubstantiated gossip.) The Centauri had a
bit too much to drink. To show his appreciation tor the exquisite Treel I had
prepared for him, the Centauri decided to climb up on his table and start to
dance. Then he leapt on to the other tables and started to dance. Finally, he
leapt on to the Narn's table, took the Narn's napkin and pretended he was
trying to wipe off the Narn's spots!
This is the most dreadful insult imaginable in Narn culture. Needless to say,
that started quite a rumpus. So I had to call upon Mr Garibaldi and his
officers. which only worsened matters. They were, shall we say, prone to
violence. And worse yet. they were not properly attired for a five-star
restaurant. I dare say that the patrons were shocked and horrified by the
entire incident. It nearly ruined my reputation!
Since tllen: I've taken to segregating hostile species to opposite ends of
the restaurant. Mr Garibaldi is welcome any time. so long as proper etiquette
is observed.
Emerson Briggs-Wallace

'''-.... ~

.'.

"

-'

.
-

/.

- -1

,-

.: _ _ ;

Spring RolIs with

Sesame Dipping Sauce
Spring rolls supposedly storted os o Chinese recipe, but I heor it wos reolly invented somewhere else.

!;-;O spring roIls. clepending on how fot you ~1I'em

vegetoble oil
1 pocket I won-ton wroppers, thowed if frozen

Meat Mixture:
SOOg/ llb
1 tbsp
1V2 tsp
1 tbsp
1 tbsp
2 tsp
2 tsp
1 Isp
1 Isp

I minced pork
sauce
mushroom soy sauce
~nely chopped gorlic
sesome oil
light brown sugor
rice vinegor
corn storch
chili oil
freshly ground block pepper
sO{

VegetobIe Mixture:
12 Sg/ 40z
lSOg/Soz
7Sg/2V20Z
lOOg/3 1hoz
60g/2oz
lOOg/3 1hoz
60g/2oz
2
1 tbsp
2 tsp
2 tsp
1 tsp

58

Chinese cobboge, shredded

jicomo, peeled ond finely chopped, or 8 water chestnuts, finely choppedl
onion, finely chopped
spring onions, chopped
celery, diced
beonsprouls
enoki mushrooms
corrots, julienned
egg, beoten
bottled sweet chili sauce
very finely chopped gorlic
soy sauce
very finely chopped peeled root ginger

t
-

Dipping Sauce:
3 tbsp

sesame seeds

2 SOml/8fl oz chicken stock

4 tbsp

sesame oil

1 tbsp

soy sauce

90g/30z
1 tsp

runny honey
salt
freshly ground block pepper

To make the meat mixture, combine

011 the ingredients, except the vegetable oil, and mix thoroughly

with your hands. Cover with cling film and place in the refrigerator for 12 ~ 2 4 hours.

~ To make the vegetable mixture, combine 011 ingredients in a large bowl; set aside. Heat a wok or large
heavy-based frying pan over a high heat until a bead of water evaporates on contad. Add 3 tbsp oil,
then reduce the heat to medium-high. Add the pork mixture, breaking up the meat with a wooden
spoon, and cook until the por k is cooked through and tender and juicy.

Add the pork mixture lo the vegetable mixture. Add half of the juices from the pan and combine.

~ To fill the won ton wrappers, place 1 heaping spoonful of the mixture in the center of each. Fold over
2 facing ends lo form a redangle, then roll along the unfolded si de to form a cylinder. Where the 2 ends
meet, seal the spring roll by brushing water along the inside edge and then pressing the opposite edge
over it.
;

Heat enough oil for deep-fat frying over a high heat in a deep-fat fryer or heavy-based sauce pan - a
sliver of won ton wrapper should sizzle and rise to the top when added to oil. Fry the spring rolls in
batches for 3-4 minutes, turning the rolls to ensure an even brown color. Remove the rolls from the oil
and place on a double layer of kitchen paper to drain. Serve with the dipping sauce.

To make the dipping sauce, toast the sesame seeds for about 1 minute in a small saucepan over a high
heat, shaking o~en to prevent burning. Add the stock, oil, soy sauce, honey and salt to toste to the pan
and whisk until the mixture comes lo a boil.

Lower the heat to medium, add pepper totaste and cook, whisking, for about 3 minutes. Remove from
heat. Serve immediately. (The sauce may be stored in an air-tight container for 1 doy; re-heat over
a low heat.)

"

~".
-

;--'
-

-'

..

- .,

[owpoke's
Three-Alarm, [hili
This is Cowpoke's recipe which she gave to me while orbiting Vega 2. She was o Texas native, so keep o fire
extinguisher handy.

8 servings
3 tbsp olive oil
1.2kg/2V21b sirloin, top or botlom, trimmed offat, cut into 2.5-5 x lcm/1-2 x V2 in chunks
500g/11b minced chuck sleak
225g/80z chorizo sausage, casing removed
6 garlic eloves, very finely chopped
500g/11b onions, diced
12 5g/4oz celery. diced
2- 3 jalapeo chilies, more if desired
300g/100z green peppers, cored, seeded and diced
2 tbsp maso harina or plain flour
2 tbsp ancho chili powder, or regular chili powder, more if desired

t tsp ground cayenne pepper

2 tsp ground cumin

112 tsp dried thyme

112 tsp dried oregano
2 bay leaves
850g/1 3/4Ib

canned chopped stewed tomatoes

500ml/ 16fl oz beef broth

500g/11b cooked or canned pinto or block beans, droined
1 tsp salt

112 tsp ground block pepper

i

Cheddar cheese
red onion, diced
sour cream

I
~

.,
-

':',

,....
"

.,

..
-

/ ..

.
-

----

- ;

t .

MeotRub:
4 tbsp

paprika

3 tbsp

salt

2 tbsp

garlic powder

2 tbsp

dried oregano

1 tbsp
2 tsp

cayenne pepper
sugar

Combine

011 the ingredients for the meat rub; set aside. (Any not used can be stored in an air-tight

container.)

~ Heat 2 tbsp oil in a large saucepan over a high heat. Pat the sirloin dry with kitchen papero then sprinkle
with the meat rubo Brown the sirloin in batches, taking care not to over-crowd the pan, then remove and
set aside. Add the minced chuck to the pan and stir until browned. Remove from the pan. Add the
chorizo to the pan, breaking up sausage as it browns, then remove from the pan.

Wipe out the pan. Heat the remaining oil in same pan and saut the garlic, onions, celery, chili and
peppers until tender. Stir in the masa harina or flour, chili powder, cayenne, cumin, thyme, oregano and
bay leaves. Boi!, stirring frequently, for

3- 5 minutes, then simmer for 2-4 minutes. Add the tomatoes,

reserved meat and beef stock and continue simmering for 30 minutes until the meat is tender. Add the
beans, salt and pepper and continue cooking for 15- 20 minutes until the flavors blend. Serve with
Cheddar cheese, red onion and sour cream.

61

'Q4\j!=(i''W

j!ellnter (~

the attao/z to- Afn6M~ad(}r

Defenn {}!tlze 1fIln6art 7ederation.
M WM tauglzt (J(}{)-lung t>n 1n:n6tlJ; ll
jJrep aratto-n Ior lu~ role ag De!e/ZIZ~ t1Lde,
aJzd tlzerelcrre "laL! 6e o(}/Zgriered n eKfeli
(}/l miz6arl !(}{){/g. Ba6t!(}1l 5 ~ Izt.~ !iroft
Mgtgnment oI!h~ H(}lneWl>rld.

64

ervice to others is the highest calling of the religious caste.

My clan, the Third fane of Chudomo, has served for over 500
years. Novitiates undergo many years of rigorous training and
education before accepting their first assignments.
The universe may call us to serve in unseen ways, so we must be prepared to answer
that call no matter what it may be. In preparation, we become proficient not only in the
skills of the physical world - mathematics, language, astrophysics, self-defence - but also
in the less tangible. We study humour. Terror. Joy. Sadness. tcstasy. Despair.

AII of which applies to the delicate art of meal preparation.

Valen said, 'lhe Minbari march on their stomachs.' I understand the Humans have a
similar phrase. lihus after the last Great War 1000 years ago each of our three castes worker, religious and warrior - was given a distind role in rebuilding our agricultural
system. The worker caste was responsible for raising the crops and livestock. The religious
caste sandified the foods before consumption. The warrior caste protected our agricultural
colonies from attack.
After the war, we prospered and grew, but one-quarter of Minbar is covered with polar
ice caps, and the planet is rich in crystalline deposits. While this makes Minbar perhaps one
of the most beautiful planets in known space, it does pose problems for agricultural growth.
One reason our people reached out into space was that Minbar would soon have
exhausted its agricultural resources due to overpopulation.
Today, the worker caste operates agricultural centres on fourteen different worlds within
a radius of 50 light-years from homeworld. tach colony is divided into three settlements,
one for each caste. tach settlement is laid out as an equilateral triangle; these converge at
a caste-neutral central administrative facility. There they holdl colony meetings and
sandification rituals, pradising ski lis passed down from the time of Valen.
I recently received a data crystal from a fellow clan member serving in the agricultural
centre on Kordat IV He told of performing the annual Renewal of Life sandification
ceremony upon the flarn fields. Water drawn from wells deep beneath the Tchok' an
mountains outside Tuzanor, the sacred ancient city of Valen, is sprinkled on the newly
sprouting crops. Three drops of water are placed on each seedling, honouring each caste's

65

role in raising the crops. The three castes then mingle in a great fes~val much like the
Humans' 'country fair'. Unfortunately, we do not have an equivalent for what is known as a
'hog calling' ritual. A shame, because we Minbari believe that all sen~ent life should follow
its calling.
Each of the three castes has its own unique traditions and rituals for preparing meals.
Even within the castes, the rituals may differ. Each fane of Chudomo, for exampl'e, has
various sanctification prayers and ceremonies. for example, before preparing flarn, a
member of the first fane must immerse himse~ in Tuzanor water for one hour. A member
of the Second fane must rub a balm called fwaloff' s Oil on the tips of his fingers.

As a

member of the Third fane, I must pe~orm a series of purification rituals.

food preferences are distind among the three castes as well. The religious caste is
vegetarian; we believe that all animals are a projedion of the universe's soul itself. To
consume another creature would be lo consume ourselves.
The warrior caste partakes in the ea~ng of meat, but only those creatures they have
hunted themselves. To honour the animal, it must be killed by hand, without using any
weapons. Various seds within the warrior caste hove different rituals for consumption of
the slain animal, but in most cases eating it must be preceded by a series of prayers and
rites giving thanks lo the universe for bringing the creature inlo existence, setting aside onethird of the creature as a hedge against future famine, and sharing another third with a
member of the worker caste te symbolise their role in raising the creature.

Of the three castes, the worker caste is perhaps the least ritualistic. Many a worker will
SO home at the end of the day, prepare a quick meal and saya short prayer of gra~tude,
before plopping down on the trichair with a bowl of yun-yuns and watching the kwanball
matches. But they work hard, which helps lo burn off the calories.
Recipes from all three castes are offered here, as a symbol of our unity and
understanding. May it help you lo find understanding of us and other species as well.
In Valen' s name.

l'

-g~~ .~{ -g I~
Lennier

66

67

Tulbo pod salad is enjoyed as a mid-doy meol by mony religious coste members.

1kg/2lb
2 tbsp
75g/2V20Z
12 5g/ 40z
250g/80z
1V2

young hylox seeds (smoll red potoloes or new potoloes), sliced into thirds
beebo (oIive) oil
onion, diced
new yedor roots (baby corrots)
chudomo seeds (horicots vert)
solt ond freshly ground block pepper
tbsp gol'sho nuts (hozelnuts), toosted, shelled ond coorsely chopped

Dressilg:
4 112 tbsp
, 2 Isp
4 tbsp
2112 tsp
112 tsp
2 tsp
1 tsp
1 tsp

sour temple oil (sherry vinegor)

roosted jenn bulb (gorlic) pure
gol'sho nut (hozelnut) oil
freshly squeezed xenn (Iemon) juice
owolo paste (Dijon mustard)
chopped fresh slenn (thyme)
solt
ground block pepper

Preheot the oven lo 180C/3 50f /Gos 4. Toss the hylox seeds with the beebo oil ond seoson with solt
ond pepper. Place the hylox in on ovenproof dish ond roas! for 20 minutes.
Add the onions, mix Iogether ond roost for a further 15 minutes.
Bring a lorge soucepon of water lo the boil. Boil the yedor roots for 3 minutes, then immediotely rinse
with cold water to stop the cooking process. Drain ond set aside. Cook the chudomo seeds in boiling
water for 1 minute, then immediotely rinse with cold water. Drain ond set aside.
To moke dressing, odd sour temple oil lo the jenn bulb pure ond whisk lo combine. Add xenn juice,
owolo paste, slenn, solt ond pepper. Whisk in gol' sho nut oil.
Combine the hylox ond onions with the chudomo seeds ond yedor rools.
Toss with the dressing ond gol'sho nuts. Moy be served immediotely or served chilledl.

69

61ivinn
Glivinn is a troditionol dinner of the Third Fone of Chudomo. It moy be prepored ond eoten only on
Volen's Doy.

_ servings

1 tbsp
Two 30cm/ 12in
60g/20l
8

glomo fruit (courgette), thickly sliced

summer tyr (squosh), thickly sliced
guol'fho (red pepper), cored, seeded ond thickly sliced
purple onion, quortered
beebo (olive) oil
ylo leof cokes (tortillas)
reod'y-mode so~ cheese ond herb spreod
baby ylo (cos lettuce) leoves

Herb Dressing:
12 Sml/ 4fl Ol
3
2 tbsp
2S0ml/8flol
30g/10l
2 tbsp

sweet temple oil (red wine vinegor)

jenn bulbs (gorlic cloves), very finely chopped
owolo paste (Dijon mustord)
beebo (olive) oil
fresh Volen's herb (bosil), shredded
finely chopped fresh pil' sho (porsley)
solt ond freshly ground block pepper

Prepare a borbecue or preheot a grill. Toss the glomo, tyr. quol'fho ond purple onion with the beebo oil.
Sea son with solt ond pepper. Grill the vegeta bies until borely cooked ond not mushy. Dice into
2cm/ 3f.1in pieces.
:1 To moke herb dressing: combine the jenn bulbs, owolo paste ond sweet temple oil in a bowl ond whisk

to combine. Add the beebo oil in a slow streom, whisking constontly. Add Volen's herb ond pil'sho ond
seoson with solt ond pepper to toste. set oside.
;

Heot the leof cokes in a lorge frying pan or o'n a griddle. spreod cheese spreod over the cokes,
leoving a Scm/2in border. Toss the vegeta bies with dressing to toste. Place baby ylo on cheese to cover.
RolI into a tight roll enclosing both ends (Iike a burrito).

Flarn
Florn is a dinner served by Minbori religious caste members to honour speciol guests. In considerotion of
our Human riends, this recipe does not inelude the eloborote sonctificotion rituols.
servings

2 tbsp
75g/2 1/2oz
2 tbsp
11/2 tbsp
2 tsp
400g/140z
450g/ 150z
2
90g/30z
60g/20z
1/2 tsp
1/2 tsp

temple (concia) oil

onion, diced
very finely chopped jenn bulbs (garlic el ove 5)
very finely chopped zossa (jala peo chillies)
garom masa la
protein blocks (tofu), rinsed, dried ond cut into 2.5cm/ 1in cubes
shelled ryllo pods (peas), thowed if frozen
temshwee eggs, whisked with fork
ploin dried breodcrumbs
blonched wyso buts (olmonds), toasted ond ground
solt
ground block pepper

71 _---=.-=---_ _--1

Flarn

74

Flarn [continued]
Preheot the oven to 180C/350F/Gas 4.
Heot the temple oil in a lorge soucepon. Add the onion, jenn bulbs ond zasso ond sout for 2 minutes.
Stir in the gorom masa la, solt ond pepper ond sout for a further minute.
Add the protein blocks to the pan. Carefully turn the cubes in order to cook on 011 sides. Add the ryllo
pods, cover pan ond cook for a further 4 minutes until the pods are tender. Remove from heot ond
ollowtocool.
Place the protein block mixture in a food processor ond odd temshwee egg. Pulse on and off severol
times to blend ingredients, scroping the sides if necessary. Tronsfer to bowl ond odd breadcrumbs ond
wyso nuts. Mix with a wooden spoon to combine ingredients.
Grease a 20 x 20cm/8 x 8in ovenproof dish.line the base with porchment poper ond grease
the poper.
Place the mixture in the dish ond spreod out evenly. 80ke for 2 O minutes until firmo Allow to cool,
then cut inlo 2.5cm/ 1in cubes.

75 _.;.:.:;..::...1.1._ __

Raalon
WARRIDR CASTE RECIPES

The raalon is a beast specifically raised for hunting by the worker caste te be slaughtered and prepared by
the warrior caste.

servings
1kg/2lb

raalon (Iamb) meat for stewing,

trimmed andl cut into 2cm/3f4in dice

Parmeson Crusf:
90g/3oz

fresh breadcrumbs

90g/3oz

Parmesan cheese, freshly grated

150g/50z onion, cut into 2.scm/ 1in dice

60g/2oz

butter, melted

300g/1 Ooz I mature hylax seeds (potatoes),

11 tbsp

3tbsp beeba (olive) oil

peeled andl cut into 2.scm/ 1in dice

/2

very finely chopped fresh pil'sha

1 tsp

very finely chopped jenn bulbs

150g/5oz yedor roots (carrots), peeled and cut

inte 2.scm/ 1in dice
2 tbsp very finely chopped jenn bulbs (ganic cloves)
2 tbsp

finely chopped shallots

1 tbsp

(parsley)
(garlic cloves)

plain flour

1 bay leaf
2 50ml/8fl oz taalor (beef) stock
1 tbsp finely chopped fresh rosemary
1 tbsp finely chopped fresh thyme
salt and freshly ground black pepper

Blot off the excess moisture on the raalon pieces with kitchen paper. Season the raalon with salt
and pepper.
Heat the beeba oil in a flameproof casserole over a high heat. Add the raalon and saut in batches,
taking care not te over-crowd the casserole and shaking to brown the raalon pieces evenly. Transfer the
raalon to a platter and keep warm. Add the onion, hylax and yedor roots and saut fer 1 minute. Stir in
the jenn bulbs.
Return the raalon to the casserole. Sprinkle over the flour and stir to coat. (ook for 30 seconds.
Add the bay leaf, stock, rosemary and thyme and bring te the boil. (over, lower the heat and simmer
for about 1V2 hours until the meat is tender.

Meanwhile, combine the ingredients for the Parmesan crust. Preheat the grill to high.
Uncover the casserole and sprinkle the Parmesan mixture over, smoothing to make a level surface.
Place under the grill and grill until golden brown. Serve straight from the casserole.

IWeel
Weel is a ~ying ~sh found in the Strait of Weel. It is served on a bed of mashed weel hylax, found only on
the strait' s coasHine.

2 tbsp beeba,( olive) oil

four 200g/7ol weel fillet5 (sea bms)
salt and freshly ground block pepper

Mashed Wet>J HyIax:

1kg/2lb weel hylax (Yukon gold potatoes or russet new potatoes), peeled and cut into chunks
12Sm1/4~

Ol

raalon secreHons (milk), warm

60g/2ol butter, at room temperature

2 tsp salt

V2 tsp

ground block pepper

4 drops red food colouring

Sauce:
12 Sml/ 4~ Ol

beeba (olive) oil

3 tbsp sour temple oil (sherry vinegar)

4 tbsp water
2 tbsp finely diced glomo fruit ( courgette )
2 tbsp finely diced yellow summer tyr (squash)
2 valeria fruit (plum tomatoes), peeled, seeded and diced
2 shallots
2 tbsp shredded fresh Valer herb (basil)

Preheat the oven to 220C/42Sf/Gas lPlace the hylax in a large saucepan with enough water to
cover and bring to the boil. Add salt and cook until so~. Drain and mash the hylax or put through a food
mili. Add the warm secretions, butter and food colouring and mix until smooth.

~ Place the oill in a shallow ovenproof dish. Pat the fish dry with kitchen paper and semon with salt and
pepper. Place the fish in the dish and roast in middle of oven for 7- 1O minutes until cooked through
and the flesh flakes easily.

:J Meanwhile, te make Ihe sauce, combine bolh oils, Ihe wate~ glomo, Iy~ valerio fruit and shallots in a
sauce pan and bring te Ihe simmer. Hect for 2- 3 minutes un~1 Ihe Iyr is barely translucent. Remove from
heat and s~r in Valen' s herb.
~ Place hylax on a pi ate. lay Ihe ~sh over and top wilh Ihe sauce.

Ulabon
Ulabon is a great sea fish found off the waters of the Almara Archipelago. This dish features a sweet glaze
and a savoury Almora meal.

O servings
960g/320z ulabon (swordfish), cut into 2.5cm/ 11in pieces
8 lime slices
Eight 2. Scm/ 1in pieces cored and seeded qual'fha (red pepper)
Eight 2.5cm/ 1in pieces cored and seeded qual' nha (green pepper)
8 lengthways slices glomo fruit ( courgette )
8 sacred (pearl) onions

Almora Mea (Couscous):

3 yedor roots (carrots), peeled
and sliced

Glaze:
7Sg/21/2oz brown yl'fost (sugar )
2 tbsp plus 2 tsp owala paste (Dijon mustard)

2 tbsp beeba ( olive) oil

7Sg/21f20z Valen's onion, sliced

1 tbsp soy sauce

21f2 tsp Almara temple oil (rice vinegar)

2 glomo fruit (courgettes), sliced

4Sg/11f20z sun-dried valeria fruit (tomatoes) in oil. drained
2 jenn bulbs (garlic cloves)
7S0ml/24floz kloo (chicken) stock, hot
4 drops red food colouring
SOOg/160z Almara meal ( couscous)
1 tsp finely shredded fresh Valen's herb (basil)
2 tbsp finely chopped fresh coriander

To make the Almara meal, heat the oil in a large saucepan. Saut the yedor roots in the beeba oil for
2 minutes. Add the onions and glomo fruit and saut until slightly tender. Add the valeria fruit and jenn
bulbs. Snr in the hot kloo stock, red food colouring and Almara mea!. cover and let sit for five minutes.
Add the Valen's herb and coriander, then ~uff the Almara meal with a fork. Set aside.

:a

To make glaze, combine brown yl'fosl, owala paste and soy sauce in a bowl and whisk to blend.
Transfer 1 tbsp ofthe glaze to a small bowl and snr in the temple oil. Set aside. Prepare a barbecue.

To prepare the brochettes, thread ulabon, lime slices, qual'fha, qual'nha, glomo fruit and sacred onions
alternatively on to kebab skewers. Brush with the glaze and barbecue until the ulabon is cooked. Brush
with remaining glaze and serve with the Almora meal.

Pren,l urr
Premurr is a simple flatbread enjoyed by the worker coste during their mid-morning prayer break.

pieces
300g/100z
12 5g/ 40z
1112 tsp

plain flour
semolina flour
salt

250ml/8floz Tuzanor water

112 tsp green food colouring

beeba (olive) oil
temple salt (coarse sea salt)
seso me seeds
Preheat the oven to 230C/450f/Gm 8.
Combine the flours and salt in a bowl. Add the
food colouring to the water, adding extra
colouring for a darker colour. Add the coloured
water to the dry ingredients and mix well to form
a thick, stiff dough.
Place the dough on a lightly floured work surface
and divide in half. Divide into 4 pieces. Set 3
pieces mide and cover with cling film. flour both
sides and use a rolling pin to roll out one piece of
dough m thin m possible. flip the dough over and
dust with flour and roll again. Continue rolling and
flipping until you achieve a dough that is thin
enough to see your hand through. Sprinkle with
sesame seeds and rolllightly so the sesame seeds
are imbedded into the dough. Cut into triangles.
Line a baking sheet with parchment paper. Place
the triangles on sheet and brush with beeba oil,
then sprinkle with temple salt. 8ake for 2 - 3
minutes per side until crispy. Remove from oven
and place on a rack to cool.

83

IYun-Yun
Yun-yun is a faltening dessert typically enjoyed a~er dinner. Working caste members, not quite as disciplined
as the religious caste, sometimes consume yun-yun as dinner.

large temshwee egg yolks

yl'fost (sugar)

pinch

salt

3 tbsp

freshly squeezed orange juice

100g/3 hoz

1V2 tsp grated orange rind

250g/80z
60g/20z
3 50ml/ 12fl oz

dark or plain chocolate, chopped

bulter
whipping cream

2 5g/ 1oz

chocolate-covered toffee bar. chopped

30g/10z

slivered wysa nuts (almonds)

sweetened whipped cream

Place the temshwee egg yolks in a stainless steel bowl. Add the yl'fost and salt and whisk until
incorporated. Stir in the orange juice and orange rindo
Melt the chocolate and bulter in the top of a double boiler. stirring frequently. When melted and smooth,
remove from the double boiler and set aside.
Fill a bowl one quarter full with ice water and set aside.
Place the first bowl with the egg mixture over a pan of simmering water. Whisk the mixture constantly
for about 5 minutes until thick. Immediately place bowl over the ice bath to ccol, whisking constan~y.
-

Whip cream until so~ peaks formo Fold the cream, chocolate mixture, wysa nuts and the toffee pieces
into the egg mixture. Freeze the mousse overnight. Serve in bowls with whipped cream.

_ ......_ _ 84

,K lenn-Sha
Klenn-sha is o dinner enjoyed in the autumn semon by worker coste members every third doy. alternating
with klenn-fha and klenn-jha. It is often followed by yun-yun for dessert.

7 50g/ 11/2 lb
500g/11b
1 tbsp
75g/21/2oz
6
3 tbsp
S
1 tsp
V2 tsp
V2 tsp
V2 tsp
V2 tsp
12 5ml/ 4fl oz

spicy taalor tubes (Itolian sausages)

dried penne posta
beeba (olive) oil
onion, chopped
jenn bulbs (garlic eloves), very ~nely chopped
valeria fruit (tomato) pure
valeria fruit (plum tomatoes), peeled, seeded and diced
dried Valen's herb (basil)
dried slenn (thyme)
red qual (pepper) flakes
salt
ground block pepper
whipping cream
fresh Valen's herb (basil), sliced
60g/20z pine nuts, toasted
Parmesan cheese

Heat o large frying pon over o high heat. Remove the casings from the taalor tubes and cook, stirring to
break up the meat and to brown evenly. Remove from the pon and set mide.
(ook the posta in large saucepan of boiling water according to the package instructions. Drain and
set mide.
Heat the beeba oil in pon over o medium-high heat. Saut the onion and jenn bulbs until Ironslucent.
Stir in the fruit pure, valeria fruit, Valen's herb, slenn, red qual flakes, salt and pepper. (ook for
8 minutes until the juices hove been released from the valeria fruit. Add the tubes and mix well.
Add penne posta and creo m and stir to combine. Top with pine nuts, fresh Valen' s herb and Parmesan
cheese. Serve immediately.

85

- -

-- - -

--

--

.r.:"I:I" .r"l:l"r:-'1:I 111 L.r:L "1:1"1:1

.rFL - l=n.r:LU-.r:L
LU'LI:ICL.n.r:LI=.r:LnU
.rFL- "1:IL.r:L"1:I .r:L -Ul"I:I"U.rFL- "1:IL.r:L"1:I
FLnU-:'In.r:Ll& "I:I"C
.r.:=.r:L.r:L -"1:I.rI"'L L
,.,. .r:Ln.r-.r.:.rn.r:LL.r- nl=
.rFL - .r.-'1:I.rL=.r:L "1:1"
.r:L -,.,. ='''I:I''.r. 111 L.r:L
FLLC '--"1:1 111.r:LL'1:I.rLC"'LI=U n'1:l 'L'"'Lln"1:l
'"'L .r.L,.,..rL "1:1""1:1
CFL - .r:L "I:I"IIL '1:1
!E-C"" "I:I".r- FL "1:1" C
,.,.nI"I:I" .r"l:l" .r:LI :'In-c
111 L.r:L C.r"l:l"1 FLLC L '1:1
"I:I"'1:I.r-.r:L -c.r "1:1"'1:1
.r:nn -.r:L"'L L"1:I.
n.r:.r:LC "I:I"n "1:1 LI"'L
,.,. .r:L -""LA-C
....,n.r:LL.r- U-LlC

Citizen G'Kar is the former ambassador

from the Narn Hegime. The Narn
Homeworld is rurrently a protectorate of
the Centauri Hepublic; G'Kar has been
granted asylum on Babylon .3 by Captain
Sheridan. Despite his political woes,
G'Kar stiU has an interest in cookerv and
occasionaUy prepares elaborate meals.

he universe is a very strange place.

So me argue that the universe, vast though it may be, actually curves back
upon itself. If that is true, then inevitably we wind up back with ourselves - a
lesson that food can teach us all.

There are few universal constants, but whether we are Narn, Human, Minbari, or even

Centauri, we all need to eat and drink to sustain ourselves. Without sustenance, our bodies
will die. The universe, in its cosmic wisdom, has given us this commonality. It humbles us all.
In the Ibst few months, I have given great thought to this. We all must eat to survive, yet
we must do so by eating other organic life forms preventing their own survival. What we
have in common sets us against one another in the greatest of alllife-and-death struggles.
Perhaps this is some brilliantly subtle message from whatever entity, force or god created
the universe. Or perhaps it is just so me grand cosmic joke. I would hate to believe that the
purpose of existence is simpl,y to be laughed at.
I sometimes wonder if this explains why the universe has chosen once again to pit my
people against the Centauri to defend our freedom. for millennia, Narn was an agrarian
world. We took little interest in the affairs of others. We had our own foods, our own
customs, our own dining rituals.
Then the Centauri came.
Believing their civilisation superior, the Centauri attempted to obliterate every aspect of
our native culture. Many livestock native to Narn were exterminated, or exported to new
Centauri colonies for transplantation. It is a historical fact that the zoolow, a fish common in
many Centauri recipes, originated on Narn.
My people fiercely resisted this occupation. Many chose to starve themselves rather
than eat Centauri food. The Centauri rounded them up into 'culture camps', to be educated
in the Centauri way of life. In their education, my people were force-fed foods such as
tree!, jurbeen and that great Centauri dietary staple, spoo. In extreme cases, mechanical
devices were attached to their faces, opening their mouths so the food could be forced
down their gullets.
I remember my first taste of spoo as a child. I was little more than a pouchling.
My brood mother, Na'laq, was the slave of a nearby Centauri spoo ranch owner. Her job

89

1111'8_

wos to turn over each spoo twice daily to ossure a consistent colouring. Despite the labour
and the depression it inducedl, she would manage to smuggl1e home a couple spoo in her
pouch to nourish us when Centauri food allotments ron low. To this doy, I still hove a toste
for spoo, despite its origins. I susped it is probably because it reminds me of my chil'd hood
and my brood mother's perseverance.
Thirty years ago, the Centauri were finally driven out, but the

130 years' indodrination

of Centauri culture wos more difficult to remove. No one wos le~ alive who had eaten
native Narn food, or imbibed native Nbrn drinks. We had to rely on descriptions in the
Book of G'Quan and the few other remaining reference works in an attempt to rebuild our
civilisation.
Which again brings me to the point that the universe is a very strange place. Although
there is much blood between the Narn and the Centauri, the fad remains that the
ingredients in many popular Centauri dishes had their origin on Narn, and most Narn
recipes today are bosed on Centauri foods. Our commonality is rooted in our differences.
Perhaps the universe is a cosmic joke a~er
One year ago, the Centauri
once again occupied Narn. We
drove them out before, and shall do
so again. The recipes I contribute to
this chapter are in the name of
preserving our new culinary history.
No matter if the Centauri destroy
every Ibst cookery book on Narn,
our food willlive on in these pages.

111 L..A.
G'Kar

011.

-------------------------------

---- -

-----

91 1111'9 _

--

---------

---

--

16rout Head
Grout is o rother ferocious swine thot is one of the few remoining indigenous Norn livestock. They were
originolly tronsplonted to o Centouri colony but o few were brought bock os o delicocy.

oservings
2 OOg/ 70z
12Sml/4n oz

brown sugor
toree (red wine) vinegor

6-ISkg/1S-18 3/4Ib grout heod (suckling pig), slit down the centre of the underside, through the heod
100g/3Y20Z sugor

6n oz

SOOml/ 1

water, boiling

12Sml/4floz brood mother milk (single creom)

90g/30z tohini paste
1 tbsp

very finely chopped goiolo root (root ginger)

3 tbsp

turok (groundnut) oil

3 tbsp ryddi (sherry)

2 tbsp

mushroom soy sauce

2 tbsp

very finely chopped swoz (gorlic)

Dissolve the brown sugor in the toree with

the water ond boil until it forms o syrup.
Brush over the skin of the grout. Hong in
on oiry place for severo I hours until the
skin is dry.

Meonwhile, prepare on open pit ond light

cools so they become very hot ond glowing.

Place the remaining ingredients in a pan

over o low heot ond stir until the sugor has

dissolved. Coot the inside of the grout ond
rub ony remoining mixture on the skin.
Pierce the grout with lorge forks on
eoch end in order to hold the grout open.
Cook the grout for 3-4 hours in the open
pit over the cools. If possible, rotote the grout
throughout the cooking time.

---

- - - - - - - - - - - -

6'[Juan Soup
G'Quan soup is a medley soup handed down from ancient times. Feel free to alter os you wish.

10 servings
2 tbsp
7Sg/2 1/2oz

olive oil

7Sg/2 1/2oz

leeks, white part only

onion, thinly sliced

1 tsp crushed red pepper flakes

1/2 tsp

very finely chopped jala peo chilli

1 tbsp very finely chopped swoz (garlic)

2 litres/3V2 pints

vegetable stock

lS0g/Soz Centauri crimson ruti pods (red potatoes, or use ordinary white potatoes), quartered
lS0g/Soz carrot, chopped

1
1 tbsp
1 tbsp
1 tsp
2 tsp

alba frond (bay leaf)

finely shredded fresh basil
finely chopped fresh parsley
fresh thyme leaves
salt

2 tsp ground block pepper

2 00g/7 oz
60g/2oz
2S0g/8oz

corn kernels
fresh young wyqlat (spinach) leaves, stalks removed if necessary
posta of choice, cooked until al dente and drained

60g/2oz white pod balls (mange-touts), trimmed

Heat the oil in a large saucepan over a medium heat. Saut the onion, lee k. pepper [Iakes, jala peo
and swoz until the onion and leek are tender and swoz aroma is releosed.

:!

Add the stock, ruti pods, carrots, herbs, salt and pepper and continue simmering until the ruti pods
are tender.

:; Add the corn, wyqlat and pasta. Cook for 5 minutes. Add pod balls and cook for a further 5 minutes.
Adjust seosonings to toste.

93 .111'8 _

------

--

-----

---

-----

K'Wan
The k'wan is a semi-edible crayfish, served as an hors d'oeuvre. Due to its original taste, the Centauri never
took much interest in eating it. With much experimenting, we made it palatable. I prefer them live.

6 servings
8 litres/ 14 pints

water

2 bottles

lager

15

alba fronds (bay leaves)

onions, quartered

lemons, halved

1 head
6 tbsp

swoz (garlic), cut in half crossways

coriander seeds

2 tbsp ground allspice

2 tbsp

dill seeds

2 tbsp

crushed red pepper flakes

2 tbsp

cayenne pepper

1112 tbsp
2 tsp
1112 tsp
11/ 4 tbsp
500g/ llb
3 ears

polbi (mustard) seeds

celery seeds
eloves
salt
tujula tubes (Kielbasa sausages)
corn, cut in half

5kg/ l0lb

live k'wan (crayfish)

500g/11b

Centauri crimson ruti pods (red potatoes, or use ordinary white potatoes), scrubbed

Put water, beer, salt, crimson ruti pods, onions, lemons, swoz and remaining seasonings in a large
saucepan and bring to the boil. Cover and simmer for 1O minutes.

Add the tujula tubes, corn and k'wan. Stir well. Cover the pan, return to the boil and boil for 5 minutes.
Turn off heat and let stand for l5 minutes. Drain and serve the k'wan with the corn, crimson ruti pods
and tujula tubes.

97 1111'9 _

I Narn Spoo
In perhaps one 01 our grealest acts of defiance. the Narn adapted spoo to our own tostes. This is the recipe
my brood mother used.

~ servings
4 large gollifs (open cup mushrooms). washed
olive oil
750g/1V21b fresh spoo (sea scallops)
salt and freshly ground block pepper
cayenne pepper
plain flour
45g/ 1V20z tawloo fat (butter)

Preheat the oven to 200e/ 400f / Gas 6. Remove the stalks from the gollifs. Turn the gollifs upside
down and scoop out some of the flesh so they resemble bowls. Brush with oIive oil and seoson with salt
and pepper. Place in an ovenproof dish. Roost for 1O minutes until they are so~ but still holding their
shape. Set oside.

:!

Seoson the spoo with salt. pepper and cayenne. Dredge the spoo in flour, shaking off the excess.
Melt the tawloo fat in a lorge frying pon over o high heot. Saut the spoo for obout 1 minute on eoch
side until golden. Place the gollif caps on plates. top side down. Place the spoo in the gollifs.

99 1111'p _

----

Taree
Toree is a ruby-coloured wine drink flovoured with a voriety of fruits ond klogo bork spice.

odrinks
One 7S0ml bottle
60g/2oz
4
2S0ml/8floz

toree juice (red wine)

brown sugor
klogo bork (cinnomon) sticks
oronge juice, preferably freshly squeezed

1 orange, thinly sliced ond seeded

lemon, thinly sliced ond seeded
2 stor fruit, thinly sliced
mango, peeled, seeded ond diced
180g/6oz

peeled pineopple, chopped

600ml/ 1 pint goiolo (ginger) ale

1 tbsp

gronuloted sugor (optionol)

seeds from 1 pomegranote (optionol)

Combine the toree juice, brown sugor

ond klogo bork sticks in a lorge
pitcher. Stir until the sugor dissolves.
Add orange juice ond fruits ond stir
ogoin. Let sit for 30 minutes.

Just before serving, odd the goiolo ale.

Stir in 1 tbsp granuloted sugor if
needed ond the pomegronote seeds if
desired. Serve over ice.

- -

- -

- - -

- -

Breen
Breen is virtually idenlical lo o dish enjoyed by olmosl every senlienl species in Ihe known goloxy. Ambossodor
Mollori is Ihe only person I know wilh Ihe oudocily lo cloim his species invented il.
~ servings

4 5g/ 1'hoz
2 Ibsp
350g/120z
I Ibsp
Breen:
1 5g/ 'hoz
4 5g/ 1'hoz
1
60g/202
15g/ V20z
1
2 Ibsp
180g/602
180g/60z
180g/60z
60ml/2floz
1 Isp
3/41sp
pinch
1 Ibsp

lowloo fol (butter)

vegeloble oil
yikkili egg noodles (Iogliolelle)
chopped fresh porsley

lowloo fol (butter)

onion, diced
swoz (gorlic clove), very finely chopped
moshed ruli pods (pololoes)
dried breodcrumbs
yikkili egg, whisked wilh fork
groled peeled horserodish
minced breen (beef)
minced groul (pork)
minced lowloo liver (veol)
double creom
soll
ground block pepper
nulmeg
finely chopped fresh porsley

Sauce:
2 Ibsp towloo fol (butter)
1 Ibsp ploin flour
180ml/ 6fl oz double creom

101

""'9 lIIIIIi

I
I

,
I

---

To moke the breen, melt the towloo fot ond saut the onions ond swoz. Remove from the heot.

~ Combine mmhed ruti pods, sauted onions, breodcrumbs, yikkiti egg, horserodish, meots, creom, salt,
pepper, nutmeg ond porsley. Mix untillight ond blended. Shope into 2.5cm/ 1in bolls. Ploce on o boking
sheet, cover with cling film ond chill for 1 hour.
:; Melt 30g/ 1az of the towloo fot with the vegetoble oil in o lorge frying pon over o high heot. When the
foom subsides, odd the meotbolls in botches ond cook on

011 sides until brown. Set the meotbolls mide

ond keep worm.

~ To moke the souce, melt the towloo fot in the some pon, then sprinkle with the flour ond stir to blend.
Stir n the creom ond continue stirrng until the mixture thickens slightly
;

Meonwhle, bol the ykkt egg noodles n o lorge pon of solted woter. Droin well ond toss with the
remoining 15g/ Ih az towloo fot, then ploce on o plotter. Top wth the breen ond cover wit~ the souce.
Gornsh with the porsley.

111 LA

- ---

Breen: the univer!ial con!itant

When 1 openerJ Fresh Alr Ilere on Babyloll ') ttlree yr;are, aCJo, natllrally 1
endeavoured to ofler a '/lIde vanety 01 thfC: Ilrlf:st loode, !hrougllou! !tle known
qalaxy, BasecJ on my schoolln9 at !tle Ecole ele JUllll;: In Pans, 1 ;:Ire;:cly km~'!/
Illall'j superb I'eclpes Imm tllr, rllaJor sentlenl S[)"?cles, But th;:t ,,':as 110
substitutfC: lor 'U10 lront Ilnes', as one rlllqhl say
I soon dlscovered l \jf;ry stl'anqe cOlnclrlr:nce One HUIIlZ"lI'l food I placeeJ 011
tile rllenu Vias SV/ecllsh rlleatt)alls, (A lonq '/Jlth th'j approprla!e ll{Jlatlons ZtS lo
'/lhat a meatb;:11 IS. Ane! ,!/hat a SIl/eelen IS.) AmbassacJor G'Kar Clrll8 to Fresll
Alr ,sa'N a HlIIllan eatlnq tllls dlSll, and sald, 'Ah' You Ila'le breenl' I trlecJ to
r:xpllln to IlIrn tha! It v/as SVledlsh meatballs, but he Inslstecl that I brlllq 111111
thr:: slme mell.
Then AmbasslcJor rvlollan vlsltee! Fresh Alr

'RooprJ

B~Jls",

he (jxcl;:lIrlluL

' 1 ha'len't had anyln '!/coks, Bnnq me some"

He '//as soon loll'!'JecJ by AmbassarJor Kallka 01 Ihe Abb;:1 Ambassador
Vlzak 01 lhe Drazl EVl'1n AmrJassacJor She' Lall o f Ihe Gallll. (PleasF; d o llol
ask hOVi Gaim Inqest lood, It IS not ap[)roprlate lor all openly avallable
publlcatlon,) ElCh one asked lor the SViedlsll rneatballs by a llame 101' an
Identlcal load 10uncJ on tt181r llorne\:'JorlrJs, 1 llave 110','; harJ 27 cllHerent
speCles com,~ throuqh Fresh Alr clalilllng tllat Swedlsh mE:atballs are
actually a (Jlsh crealecJ by Ihelr o'!m race,
Some parlnold pUlldltS arque that tlllS 15 cllrlCrllllq proo! 01 asole sllllster
consplracy behlnd eV8nts 111 lile unlverse, Tlley clallll that 3 fev! Ijastly
SUp8r10r belngs are 1ll31llpulatlng us, creatlllCj tllls IInposslbly Illoglcal
COlllc ldence to orJserve our response , Ilke rats In a maze, Sorne xenopllobes
qo ane step further and say that lhe Vorlons are In lacl lhe guilty p3tiy,
Tlle Vorlons marllpulatlnCj LIS? Plsh-posll'
Emerson Bng9s-Wallace

\03

1111'9_

I Leeb Loaf
The leeb is a fat, bloated Centauri bovine that stomps a Iot but does little except eat. (It reminds me of the
Centauri ambassador.) It is another creature imported from Centauri Prime during the occupation.

6-0 servings
4Sg/1 1hoz
lS0g/Soz
90g/30z
1 stick
2 tbsp
12 tbsp
2 tbsp
180g/600z
lS0ml/Sfloz
1
1V2 tsp
1/4 tsp
1 tsp
1/4 tsp
V2 tsp
4 tbsp
4 tbsp
1 tbsp
1

unsalted tawloo fat (butter)

onion, finely chopped
spring onions, finely chopped
celery. finely chopped
finely chopped cored and seeded green pepper
finely chopped cored and seeded red pepper
very finely chopped swoz (garlic)
dried white bread, cubed
tawloo milk
yikkiti egs
ground block pepper
ground nutmeg
ground cumin
cayenne pepper
salt
ketchup
bottled chilli sauce
Dijon mustard
yikkiti egg
yikkiti egg yolk
12 Sml/ 4fl oz brood mother milk (single cream)
1kg/2lb minced leeb (beef), preferably chuck
300g/100z minced grout (pork)
mashed ruti pods (potatoes), lo serve

1
!

Preheatthe oven to 180C/3S0F/Gas 4.

Melt the tawloo fat in heavy-based frying pan. Add the onions, celery. peppers and swoz. Stir often and,
cook until mest of the moislure has evaporated. Set asid e and cool, then refrigerate for 1 hour.
Place the bread cubes in a bowl. Beat together the tawloo milk ond yikkiti egg, then pour over bread

and stir. Leave to soak for 15 minutes,

,,1I1'p' I04

Combine 011 the seasonings, the kekhup, chilli sauce, mustord, yikkiti egg, yolk ond brood mother milk in
lorge bowl. Add the leeb, grout, bread cubes ond cooled vegetoble mixture. Mix thoroughly with your
honds ond kneod for 5 minutes. If time permits, cover ond chill for 3 hours.

Place the meot in a bundt pan or 1.8 litre/3 1/4 pint ring mould ond smooth the surfoce. 80ke for
35-40 minutes. Let cool for 5 minutes, then invert ond remove the pan. Serve with mashed ruti pods
in the centre, topped with spicy onions (recipe follows).

Spic::~

Onions

6-0 servings
1 litre/1 3/4 pints turok (groundnut) or corn oil
450g/150z

ploin flour

2 tsp coyenne pepper

2 tsp

popriko

2 tsp chilli powder

solt, to taste
freshly ground block pepper
brown onion, thinly sliced into rings
red onion, thinly sliced into rings

1
i!

Heot the oil in a deep sauce pan to 180C/350f, or until a cube of bread browns in 1 minute.
Combine the flour, coyenne, popriko, chilli powder, solt ond block pepper. Dredge the onion rings in
the flour mixture, shoking oft ony excess. Corefully place a few rings ot a time in the oil ond fry for
4- 5 minute until golden.

Remove with slotted spoon ond droin on o plote lined with kikhen poper.

105 1111.p _

--

--

Tweebles
Tweebles ore a Centauri confection left over from Ihe occupation. I must admit that they are satisfying lo my
sweet Iooth. Perhaps the Centauri have made one lasting contribution to the universe a~er all.

:!~ servings
SOOg/ 160z Iyrpa (vanilla pod ice cream)
2S0g/80z
30g/ 1oz
12 Sml/ 4fl oz
90g/30z

dork or plain chocolate, chopped

tawloo fat (butler )
double cream
crystal grains (Frosted Flokes breakfast cereal)
botlled raspberry sauce (optional)

Form the Iyrpa into sixteen 30g/1 oz balls using an ice-cream scoop or spoon. Place in plastic
container and put in freezer for 2 hours to firmo

:!

When the Iyrpa is hord, place the chocolate, tawloo fot and cream in a small saucepon over a low heat
and melt. Stir to combine.

:; Place the crystal grains on a plate.

~ Insert o fork into a Iyrpa ball and place over the chocolate sauce. Spoon sauce over the Iyrpa to coat
completely and evenly. Immediatel'y roll the tyrpa ball into the crystal groins. Return to freezer to firmo
Repeat the with remaining tyrpa. A~er 30 minutes in the freezer, Iweebles ore ready to serve. May be
served with raspberry sauce.

107 1111'9 . .

--

--

--

---

--.

susun IVUnOVU is the first officer

of Bubvlon 5. servincs under
cuptuin John sheridun, she is
responsible for the stution's duilV
operutions. she hus been known
to find creutive solutions to
diplomutic pfoblems.

--

et' s be clear about this. l' m not a cook. l' m not a writer. l' m a military
officer. About the closest I come

te" being a cook is ordering food in the

Officers' Mess.
10m Human despite rumors to the contrary, and there's o~en a

tendency among other species te lump tegether our many different cultures and cuisines.
So l' d Ike te expose you te the foods and drinks I enjoyed growing up and on my travels
while serving with farthforce.
I was raised in St Petersburg, in the Russian Consortium on farth. The Russian recipes in
this chapter were often served in the Ivanov family when I was growing up, or were
popular in my region. Some are not strictly Russian in origino Hundreds of years ago, before
the revolutions, the many regions that comprise today's Consortium were culturally distinct
and diverse. In the

20th Century, those distinctions began te disappear, as did many other

cultural barriers on farth. But Russian families are fiercely traditional, so many of our
custems hove survived the centuries to this doy.
In the Ivanov home, a typical doy began with a small breakfast and strong tea brewed
in a china pot, diluted with boiling water dispensed from our family samovar passed down
from tsarist times. While father was at work, Mother would prepare a simple lunch. In the
late a~ernoon, just about when father would return home from work, we would begin with
the zakuska, a feast of appetizers set out on a small table in the alcove just inside our
entrance hall. If guests were expected, bottles of vodka would be set out with shot glasses
for the adults. Mother took great pride in carefully decorating the zakuska dishes with
flowers from the garden. She served dishes traditionally found on zakuska tables
throughout Russia - salted herring in mustard sauce, red caviar on a slice of buttered
pumpernickel, a pat called pashfef. Many evenings were spent on the town - lectures, the
ballet, or just a night at the vids - so Mother usually prepared a large zakuska and then
we' d eat a late supper when we come home.
In my teens, I travelled abroad to study at the Lyce Volfaire in Paris. This was where
I had my first chance to sample extraterrestrial foad. I found a small Centauri restaurant
nearby on the Avenue de la Rpublique, and sampled treel. The Centauri waiter was
shocked that I ordered vodka with my treel. I explained to him that Russians drink vodka the
way fish drink water; it was therefore logical that I hove vodka with his fish.

111

--

--

One bite, and I was hooked! (So was the fish, no doubt to its regret.) I tried 011 the

off-

world food I could find. Thank goodness that teenagers burn calories like a fusion reador,
otherwise I would hove expanded like the Imperial Russian frontier.
When I joined Earthforce, one of my first assignments was on the transfer station off the
jump point at lo. The spaceport bar there has the best Jbvian Sunspots in the galaxy.
Yes, I know, you're thinking, 'What's the big deal? A Sunspot is a Sunspot is a Sunspot.'
Wrong!
The Sunspot was nvenfed at the lo Transfer Station! And I was there!
The next time you pass through lo, get diredions to a little dive called Zeus. Look up a
guy named floyd. You can't miss him. He's the bartender with one eyebrow. Ask floyd who
it was that suggested he use vodka in his Sunspots.
Years Ibter, I had a similar experience when a~er resolving a dispute between two
fadions of Drazi, the Drazi took a bit of a liking to me, as much as any Drazi can like a
Human. The Drazi make this drink called a Bor'Kaan. If your fusion core ever goes down,
pour some of this stuff into the reador.l'm proud to note that the mix in this chapter is a
local Drazi variant made in my honor, that adds a touch of vodka. They call it Bor'kaan
volshoollvanova. (1 don't ask what 'volshool' means; they seem to laugh a lot when they
soy it, though.)
Enjoy these recipes, and remember: never be afraid to experiment in the name of
galadic diplomacy.
Susan Ivanova

112

--

- - -- --- - - --- - - --- -

--

---

113

-- -

Bor'Kaan,
Volshool Ivanova
Bor'kaan is one nasty Drazi drink. This is the version they named for me, probably beco use they 'diluted' it
with vodka for me, or so they claim.

! cocldoils
2SOml/8fl oz sparkling water (such os Pellegrino)
180ml/ 6fl oz

lemon juice

100g/W20z sugar
90ml/ 3fl oz Bor'Kaan (1 part bourbon, 1 port light rum)
3 tbsp vodka
1 tbsp grenadine
extra sugar for glasses
ice
mint sprigs for decoration
Combine the sparkling water, lemon juice and sugar in o small pitcher. Stir well. Add the remaining
ingredients, then chill. Pour into sugar-rimmed glasses ~lIed with ice. Garnish with mint sprigs.

----- -

.Jovian Sunspot
The original recipe still served in Zeus on the lo Transfer Station.

1cocktail
ice
60ml/2floz

cream of coconut

3 tbsp

bottled cranberry-apple juice

2 tbsp

vodka

2 t'sp

orange juice

Place ice in old-f05hioned cocktail glO5s. Add the remaining ingredients in order listed above.

--- -

---- - - - - - - ---- -

- - - --

- -

-- -

lO rcha Juice
This blend of fruit juices is a fovorite of our chief medicol officer, Dr Stephen Franklin.lt's originolly a
Morkob drink.

1 serving
lSOml/Sfloz venda juice (2 parts orange, 1 port pineopple, 1 part lime, 1 part lemon juices)
90ml/3floz

ginger ale

1SO/Soz ice
1 tbsp sugar
fresh mint leoves, to gornish
PI'ace 011 ingredients in a blender. Blend ond pour into gI05S. Gornish with mint.

117

--

- -

--

--

----

--

- -

--

--

--

---

119

--

--

--

-- -

--

--

Beef 5troganov
This dish originated during tsarist times, created in the lale 19th Century for a Russian count. It guickly
beca me an international favorile on Earth.

1kg/2lb
600g/200z
2 tbsp

beef fillet, cut into strips

onions, thinly sliced
diced shallots

1 bay leaf
1 sprig

fresh thyme
white wine

90g/30z
150g/50z
2 tbsp
180ml! 6fl oz

butler
mushrooms, cleaned and sliced
brandy (optional)
whipping crea m

112 tsp Worceslershire sauce

1

salt and freshly ground block pepper

500g/11b

dried egg noodles, cooked according to package instructions and tossed with butler, lo serve

Sprinkle the beef with salt and pepper. Place in a glO5s ovenproof dish and add half the onions, the
shallots, thyme and bay leaf. Pour in enough wine to cover the meat and leave to marinale overnight.

Drain the meat and reserve the marinade in a small sauce pan. Place the marinade over a high heat
and boil until reduced by half. Set O5ide.

:; Melt 30g/ 1oz of the butler in a large frying pan and mut the remaining onions until so~ and lightly
brown. Remove the onions and set O5ide. Melt another 30g/1 oz butler in same pan and saut the
mushrooms. Remove and set mide. Melt the remaining butler over a medium-high heat and saut the
meat until browned, stirring freguently. Add the brandy and flame if desired, or let it reduce. Add the
onion, mushrooms and marinade to the pan. Stir in the cream and Worcestershire sauce and simmer
until the sauce is thick. Serve over butlered egg noodles.

iIIIiIIiIliIIIII 120

- -

--

--

--~

,B orshch
This is a soup from my homeland. Originally it was nothing but beetroots and a few other vegetables, but
more ingredients were added over the yeors.

6 servings
1 liter/ 13/4 pints

beef stock

1 liter/ 13/4 pints

water

300g/1 Ooz

beetroots, peeled and chopped

1S0g/Soz cabbage, shredded

350g/1 2 oz

lomato pure

3 gorlic cloves, very finely chopped

2 carrots, thinly sliced
2 sticks celery, trimmed and thinly sliced
2

lorge potatoes, diced

lorge onion, chopped
leek. white and pale green ports finely shredded
sachet of flavorings (2 tsp cracked peppercorns, 1 bay leaf, 1112 tsp dried thyme
lea ves, 4 chopped parsley stalks; see below)

2 tbsp
1 tbsp

balsamic vinegar
lemon juice
salt and freshly ground black pepper
dill, to garnish
mur cream, to serve

Combine all the ingredients, except the balsamic vinegor and lemon juice, in a lorge saucepan and
bring to a boil. Lower the heat and simmer about 1112 hours. Remove the sachet of flavorings and
add the vinegar. lemon juice and salt and pepper to taste.

Gornish with dill. Serve with sour cream.

Sachet of Flavorings:
Place the spices in a 1Ocm/4in square of muslin. Gather up edges and tie with kitchen string, leaving a
long tail of string lo be tied to the pan handle.

121

These lemon cakes are a fond memory from childhood. My mother prepared these for Orthodox Easter.

oservings
Crust.
90g/3oz
12 Sg/ 40z
1V2 tsp
1
300g/1 Ooz

icing sugar
unsalted butter, at room temperature
vanilla extract
egg
plain flour

Lemon Cusford:
12Sml/4floz
1 tbsp
6
2
180ml/ 6fl oz
4 tbsp
100g/3 1hoz
plus 1 tbsp
60g/2oz

double cream
corn starch
egg yolks, lightly beaten
eggs, lightly beaten
lemon juice
orange juice
sugar
unsalted butter

Candied lemons:
200g/7oz sugar
2S0ml/8floz water
rind o~ 2 lemons, cut into S x 0.2cm/2 x l/Sin strips
raspberries (optional)
blackberries (optional)

--

---

--

To make pastry, beat the sugar, butter and vanilla together with an eledric hand-held mixer until just
incorporated. Add the egg and beat for 1 minute. Add the flour and continue beating until smooth.
Be careful not lo over-mix the pastry. Cover with cling film and chill for at least 8 hours.

Unwrap the pastry and knead gently on a lightly floured surface lo so~en slightly. RolI out until
0.Scm/l/4 in thick and carefully transfer into a 2 2.Scm/9in tart tin with a removable base. Trim off
any excess pastry. Cover with cling film and chill for 2 O minutes. Preheat the oven lo 160C/3 2 SF /
Gas 3. Line the pastry with foil and weigh down with dried beans or pie weights. Bake for 15 minutes.
Remove the foil and beans and bake for a further 7 -1 O minutes until golden brown. Place strips of foil
around the outer edge of the pastry to prevent excess browning. Place the tart tin on a rack lo cool.

To make lile custard, whisk Iogether the cream and corn starch until combined. Let the mixture stand for
5 minutes, then whisk again. Whisk in the egg yolks and eggs.

~ Bring the fruit juices, sugar and butler to a boil and boil until butler has melted. In a slow steady stream,
pour the hot liquid into the egg mixture, whisking very fast as you pour. Combine well, making sure the
mixture does not curdle. Return mixture to the saucepan and return lo a boil over a medium heat,
whisking constantly, and boil for 1O seconds. The mixture should be smooth and free of clumps.
:; Pour the custard into the baked Iort case and spread evenly. Allow the tart to cool, then decorate with
candied lemon and raspberries if desired.

To make candied lemons, dissolve the sugar in the water in a small saucepan over a high heat, then
bring to a boil. Add the lemon rind and boil for 5 minutes. Drain and set aside.

- -

. --

---

- ---

I Melon Salls
The doys of limonnyi pirog ore long gone! I o~en hove melon bolls for breokfost, lunch or both.

6 servings
45g/ 1V20z

wotermelon, cut into 2cm/3J4 in bolls

45g/ 1V20z

honeydew me Ion, cut into 2cm/% in bolls

4 5g/ 11hoz contoloupe, cut into 2cm/% in bolls

4 tbsp freshly squeezed oronge juice
2 tbsp

freshly squeezed lemon juice

2 tbsp

freshly squeezed lime juice

2 tbsp

rice vi negar

2 tsp finely groted lime rind

1/4 tsp crystollized ginger. very finely chopped

V2 tsp

very finely chopped fresh mint

Combine 011 the ingredients ond' marinote in the refrigerotor for 1 hour. Droin off the excess juices ond serve chilled.

- -

--

- -

- --

---

The Real Story Behind the Cookbook

I was the free-lance writer hired to write the book. Contrary to what I've read here and
elsewhere, I'm definitely not British. But I did watch a lot of Monty Python to get the
attitude for the fictional author, Emerson Briggs-Wallace, who is very loosely based on John
Cleese's Basil Fawlty character.
Here's how the idea for the book came up ... The folks in WB Licensing were sitting around
trying to come up with ideas for B5-related products to license, as B5 was taking off in the
ratings and becoming somewhat of a hot property. They'd recently licensed a cookbook
based on "Friends," so someone jokingly added a B5 cookbook to their list of ideas.
To their shock and horror, someone actually showed an interest, a U.K. publisher called
Boxtree.
I'd written for other B5 licensees, and had a good working relationship with B5 creator Joe
Straczynski, so the Licensing folk gave me a call to ask if I could write it.
"The only way it will work," I said, "is if we go over the top."
While I knew B5, I didn't know squat about cooking. WB hired a "food consultant" who
designs recipes for food chains. She knew cooking, but didn't know squat about B5.
So we began by my going through all the aired episodes to date. I compiled a clip video
with any scenes I could find showing or referring to food, e.g. the infamous flarn dinner
prepared by Lennier for Sheridan and Delenn, and Garibaldi talking about his pop's bagna
cauda. I gave her the dishes, both human and alien, to concoct, while I went off to write
the rest of the book.
I decided that this book was to be firmly rooted in the B5 universe. I chose late third
season, in the lull before the alliance defeats the Shadows who then send Anne Sheridan to
B5. (You might recall the recently enlightened G'Kar was a bit loopy around that time, so I
wrote him that way.)
We'd seen Fresh Air, the true five-star restaurant at the end of the universe, so I came up
with the idea of Emerson Briggs-Wallace, a rather arrogant, pompous gossipmonger who
owned the joint. (As I said, he's loosely based on Basil Fawlty.) Viewing himself as a man
of importance on the station yet clueless that he's generally disliked by the command staff,
he approaches Sheridan with the idea for the cookbook, who as a practical joke sends him
off to see Ivanova and the other characters in the book. (The joke is lost on poor Emerson,
but the others suspect they've been set up.)

If you pay close attention, you'll find some cross-references in the book. For example,
G'Kar quotes a "wise Human who said: Stuff it." If you look at Garibaldi's recipe for
Cannelloni, he writes, "Just prepare your filling, and stuff it."
When the recipes came back, I came up with alien names for some of the ingredients. If
you look throughout the book, you'll find the alien names are totally consistent. Beeba
(olive) oil is beeba (olive) oil anywhere it's listed as an ingredient.
The food consultant worked with WB Licensing to take the photos of the prepared dishes. I
helped pull the slides and screen-grabs taken from the episodes you see in the book.
Is the book canon? Obviously, anything that came from the show is canon. But the stuff I
made up? If you watch the fifth season episode "A View from the Gallery," there's a scene
where the maintenance workers Bo and Mac are waiting out an alien attack in a shelter.
You'll see one of them pick up a book lying on the floor, flip through it, and toss it aside.
That book is a mockup of "Dining on Babylon 5" which hadn't been published at the time of
filming.
I didn't know Joe was going to do that, and only found out when the episode aired. (I think
I peed all over the floor when I saw it ...) So far as I'm concerned, if it airs on the show
then it's canon. If you assume the book was published in late third season, then by the
middle of the fifth season it would make sense that this book made the rounds for its semitabloid nature and was quickly tossed aside. Finding it lying about in an air raid shelter
seems entirely appropriate.
Joe did tweak the spoo recipes, because he had a reference to it in an upcoming episode, so
he wanted to be sure the book was consistent.
The Boxtree license only allowed the book to be published in the U.K. and I think a couple
other European countries. Del Rey, the U.S. publisher with the rights to the B5 novels,
showed no interest at all in the cookbook, which is why it never surfaced here in the States.
Any copies in the U.S. were shipped from the U.K.
It's a shame it never got a reprint, here or there, because it's a fairly unique, if not bizarre,
piece of B5 spinoff merchandise. I'm still surprised it was ever published in the first place -but then B5 always had its unique bizarre sense of humor, so I guess the cookbook fits in
just fine.
Stephen C. Smith, reviewing the book on Amazon
http://www.amazon.com/review/RAF85GCZ129U9/ref=cm_cr_dp_title?ie=UTF8&ASIN=075
2211439&channel=detail-glance&nodeID=283155&store=books

9 O 1 O O>