Double Trouble: Cooking the Books with Mur Lafferty & Laura Anne Gilman

cold-eye-cover
Simon & Schuster / B&N / Mysterious Galaxy / University Bookstore / Amazon
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Amazon / Barnes & Noble / Orbit

 

 

 

 

 

 

 

 

 

 

 


For the first Cooking the Books of 2017, we’re delighted to have Mur Lafferty, author of Six Wakes (Orbit, 2017) and Laura Anne Gilman, author of The Cold Eye (Saga Press, 2017) visit to talk about scarcity, intestinal distress, and things that can go wrong on a journey…

… really, these are good things!

Gilman and Lafferty also talked with Cooking the Books about feeding the creative mind during tumultuous times and chocolate, so this podcast has layers, friends.

Both authors are repeat visitors to Cooking the Books, and you can catch up with previous interviews here and here. Their latest books are gaining acclaim (check out The Cold Eye at Library Journal & Six Wakes at NPR) and these two are absolutely authors to watch going forward, with Gilman just announcing a new deal with Saga, and Lafferty’s first series, The Shambling Guide to New Orleans slated for production with Netflix.

Delicious, no?

This month’s Cooking the Books Podcast, #028: Double Trouble – Cooking the Books with Mur Lafferty and Laura Anne Gilman contains:

  • Food printers
  • Jerky
  • Chocolate
  • Phở
  • Clones
  • A deal with the Devil
  • A live pig, sort of
  • An unexpected journey
  • A nod to The Diamond Age
  • Several moments of hilarity & sidetracking

Ready? Subscribe to the Podcast here! Or on iTunes! Or click play below:
(and consider supporting us on Patreon, hmm?)

Podcast #028: Double Trouble with Mur Lafferty and Laura Anne Gilman


Best thing about having two authors on the show? Getting two recipes! As always, caveat comestor...

Laura Anne’s Recipe:  the recipe for the beef pho soup I mentioned on the podcast is “call up the restaurant, make pitiful noises at them, pick it up 20 minutes later.”  I just don’t have the energy (or the time) to do the daylong simmer proper broth requires, and I’ve made my peace with this.

However, I do have a ‘cheat sheet’ version I make when I can plan a little ahead… This is going to be rough, because I tend to approximate amounts.

  • Onion (I use dehydrated, because of allergies, but assume 1 large, white.)
  • fresh ginger, peeled  (2 pieces about the size of your pinkie?)
  • 1 whole cinnamon stick
  • 1 whole star anise
  • 1-2 whole cloves
  • 1-ish teaspoon coriander seeds
  • 3 cups beef broth (low-sodium is smarter, but some days you NEED that salt)
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon fish sauceToast the spices and the ginger in a dry pan – the trick is to warm them through, but not actually burn anything.  Add the onion, broth and sauces, and bring it to a boil, then let it simmer for about half an hour.While it’s cooking, slice the raw steak (I like to freeze it slightly, so I can do really thin slices) and put it into the fridge until needed.  Cook the rice noodles-of-choice in a second pot, then cool them under water to keep ’em from sticking.  By now the broth should be ready – strain out the solids and put the clarified broth back to heat, then prep the toppings (sprouts, scallions, chilis, lime, basil, etc) and assemble the bowls (this makes 2 dinner-sized bowls).Assembling the bowls:  put an equal share of noodles into each bowl, drape the beef over them single-layer, then evenly pour the broth over it, so it cooks the beef evenly.  Add toppings as desired.  Pleasant food coma follows.

Mur’s Recipe: “I call this a “How to cope” – 1 bottle of red wine (Zinfandel or Pinot Noir) and 1 bar of dark (not too dark) chocolate. Salt, caramel, or toffee within the chocolate is optional. Nibble and sip until you feel better.”


bioLaura Anne Gilman is the Nebula- and Endeavor-award nominated author of  Locus bestseller SILVER ON THE ROAD and THE COLD EYE (novels of The Devil’s West), and the short story collection DARKLY HUMAN, as well as the long-running Cosa Nostradamus series, and the “Vineart War” trilogy.

Under the name L.A. Kornetsky, she also wrote the “Gin & Tonic” mysteries.

A former New Yorker, Laura Anne currently lives outside of Seattle, WA with two cats and many deadlines.  More information and updates can be found at www.lauraannegilman.net, or follow her on Twitter as @LAGilman
mur_laffertyMur Lafferty is an author and podcaster. She has won the John W. Campbell Award for Best New Writer, the Manly Wade Wellman Award, and has been inducted into the Podcaster Hall of Fame. She lives in Durham, NC with a husband, teen daughter, dog, and lots of computer and board games. You can find her at Ditchdiggers, Murverse and on twitter @mightymur.

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2 comments

  1. Good mash has exactly the right consistency for comfort food IMO. They can even be very indulgent if you’re good at making them (I have heard of one chef who makes them with creme fraiche, for example).

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