(Sidebar: my dad is one of those people who is ashamed of telling his real age - although I'm sure those aren't the words he'd use. If you know him, ask him. He'll tell you he's 39. From my perspective, if I'm 31 and he's 39, it's starting to get awkward.
So to celebrate my 31st birthday, and to celebrate this summer's upcoming blockbuster release, I sat down and watched all eleven Star Trek movies. I promise you, people think I'm five years younger than I am because of my youthful good looks - not because of my maturity level.
I could go into my opinion of all the movies (Search for Spock and Insurrection are underrated. Nemesis is overrated - which is hard, because I'm pretty sure it's been described as the worst movie of all time... by me... just a few weekends ago) but I am not a movie reviewer. If you'd like to read a good movie review, please check out The Mundane Adventures of a Fan Girl. It's worth your attention. Seriously, I know you're just wasting time at work anyway.
I'm good at a few things: making pasta, gardening, talking myself into an extra dessert... and theme parties.
Theme parties are my jam.
So, as a huge nerd throwing a big nerdy party, you'd better believe that I made some nerdy food to go along with it. I have been watching Star Trek since as long as I can remember, and while I never directly thought "hmm... that gagh looks delicious," once I realized this was going to be a themed food party, my mind started racing.
(For those of you who don't know, Gagh:
For those of you who do know, I apologize for the fact that Dr. Pulaski was in that video, and for the fact that the Gagh in this video does not appear to be fresh.)
I do actually own the official Star Trek Cookbook, and that is where I went first, but as is the case all too often with my extensive collection of cookbooks, I just couldn't find what I was looking for. Honestly, I'm pretty sure the Star Trek Cookbook was written by TV Producers and not chefs.
Here's what I ended up with:
- Gagh (Beet Risotto with Squid)
- Klingon Blood Wine (Cranberry and Blood Orange Sangria) and Romulan Ale (It's illegal - thanks Chris!)
- Klingon Blood Pie (Cherry Pie - Thanks D!)
- Ferengi Tube Grubs (Cheesy Orzo with tomatoes and zucchini)
- Cardassian Vole Belly Sandwiches (Italian Beef Sandwiches)
- Build your own Bajoran Hasparat (Veggie Wraps)
- Vulcan Plomeek Soup (Veggie Soup)
Everything turned out pretty well. The tube grubs were probably my least favorite (Orzo is not a good vessel for mac and cheese) but it looked right so that's important. The gagh was my most favorite. It looked right and tasted great. Okay, so it didn't move... but I think it was the next best thing.
Here are my recipes. Feel free to use them the next time YOU sit down to watch all the Star Trek movies in order. Into Darkness comes out on May 17th, and I will be there at the Midnight showing! In costume? Who knows...
Thanks to everyone who came over to celebrate with me. It really meant a lot! To those of you who had something better to do, I totally get it. To those of you who RSVP'd yes but didn't show, remember - revenge is a dish best served cold!!
- 1 lb cleaned squid - as many legs as possible
- 1 tablespoon olive oil
- 2 teaspoons chopped fresh oregano, or to taste
- 1/2 teaspoon chopped fresh rosemary
- Pinch of dried hot red pepper flakes
- 1/4 cup minced onions or shallots
- 4 garlic cloves, minced
- 2 large beets, fully cooked and cut into small cubes
- 5 1/2 cups fish or vegetable stock
- 1 1/4 cups Arborio rice (8 oz)
- 1 cup dry white wine
- 3/4 cup fresh flat-leaf parsley
- 1 teaspoon fresh lemon juice, or to taste
This, by the way, was about 100 times better than a regular butternut squash soup, or a regular tomato soup. Not sure why the combination worked out to be so very good, but it was just absolutely amazing.
- 2 tablespoons olive oil, divided
- 1 head garlic
- 2 cups butternut squash puree (or any other winter squash)
- 1 onion, chopped
- 2 teaspoons grated ginger (I'm far too lazy to ever peel ginger, and I have no idea why recipes call for that!)
- 2 teaspoons kosher salt plus more for seasoning
- 1/2 teaspoon ground turmeric
- 1 quart jar whole peeled tomatoes and juice
- 1 1/2 cups cups vegetable broth
- 1 large bunch kale
- Freshly ground black pepper