If you can’t be a starship captain, at least you can eat like one.
Stage 9 – Kitchen Goddess Dorth confers with head of the Enterprise prop department Craig “Bink” Binkley, Charlie Russo “The Propfather”, and John “Johnny Props” Nesterowicz. Background right is dashing production designer Herman Zimmerman, making sure that the NX galley is good to go for the upcoming shot.
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Dorth’s report from the Galley -
In “Desert Crossing”, Archer and Trip are enjoying an exotic feast provided by host Zobral. There are bowls of fruits, cooked grains, roasted game and a jug of Yalasat wine, made from cacti. Zobral asks the Captain how he likes his roasted teracaq. “Very good,” Archer replies. “When Trip and I were in the Outback (practicing survival techniques), we never ate this well.” Servants enter with bowls of a dark, viscous stew. “Looks interesting,” Trip comments. “What is it?” “Blood soup,” Zobral proudly explains. “What are these…little chunks?” Trip politely asks. “The essence of the male, chopped and seasoned” is Zobral’s reply. Archer and Trip bravely taste the stew, then opt for diplomacy by diverting attention away from the meal.
This scene took the better part of the day to shoot, with the actors actually eating during every take. When I offered Connor my condolences on his having to eat, eat, then eat some more, he replied “I’m sure there are people who have worse jobs…” In between takes, Scott amused himself with his own special version of Billy Joel’s “Anthony’s Song – Movin’ Out” by singing quietly “Who needs a house out in Teracaq? Is that all you get for your money?” I’m still chuckling…
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Roasted Teracaq (aka Cornish Game Hens)
4 1½ pound Cornish game hens
12 whole, peeled garlic cloves
6 sprigs fresh rosemary
2 lemons
salt and pepper
olive oil
Preheat oven to 450 degrees.
Rinse games hens inside and out and pat dry with paper towels. Spray 13×9x2” roasting pan with non-stick spray.
Arrange hens, breast side up, in roasting pan. Drizzle with olive oil, sprinkle with salt and pepper. Cut lemons in quarters and squeeze juice over hens. Place squeezed lemon quarters in pan with hens. Place rosemary sprigs and garlic cloves around hens.
Bake in center of oven for 30 minutes, basting once.
Reduce oven to 350 degrees and continue to bake for another 30-45 minutes, basting several times, until hens are golden brown.
Remove roasting pan from oven, tent with aluminum foil and let hens rest 15 minutes before serving. Serve with couscous, sweet potato puree and steamed bok choi.
Makes 4 servings.
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Next week: starfleet chilli.
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The NX galley was an impressive, fully outfitted kitchen. Dorothy swooned when she first saw it’s bank of industrial ovens. Note Okudian button pads, labels, and graphic tape.
having been fortunate enough to taste more than a few of the Kitchen Goddess’ offerings, I can say I’d be pretty darn happy to be eating it again and again all day long
Aurore
Wasn’t chopped and seasoned essence of the male last week’s secret ingredient on “Tritanium Chef”?
L.M. – You never disappoint! Who is your writer!? – Doug
Henny Youngman’s ghost lives in my treehouse. I pay him a penny per.
A very good story. I am sure the kitchen goddess’s meals were tasty, take after take.
I will attest to that. It’s a miracle that I don’t weigh 300lbs – Doug
This would be a great place for The Cooking Captains…remember ST:Generations?
Dill.
Jim
I seem to recall something about the Sisko family’s history with cuisine. Might be another good theme for food postings down the line…
Dwight! Great idea! Dorth put together the menu for Sisko’s kitchen. I’ll dig that up and run it, along with an interesting story about Vulcan’s and catfish. – Doug
Very nice, eh. That kitch’ is too cool too. Now where did Dorth pick up her mad cookin’ skillz? Self-taught via the love of it, or did she attend school or culinary classes of some sort?
LLP,
deg
deg!
It’s genetic — maternal grandfather was a chef in the Navy, mom was a fabulous, adventurous cook and Aunt Lois could, and did, bake anything and everything. There was no escaping food! Also hung out a lot next door when I was a kid — the Consolaziones had some of the best food around, and plenty of it. Have always loved eating and cooking!
Got published in Gourmet, Bon Appetit and Cooking Light. Worked as the Assistant Food Editor at the LA Daily News. Connected with a friend at the gym, Karen Gillingham, who was a food stylist. Did a shoot for Bon Appetit magazine as Karen’s assistant and was hooked. Met propmaster Craig Binkley on a visit to the Enterprise Art Department, and the rest is history! Live long, eat well, be happy!
AH, well thanks for so much chimin’ in and answerin’ my Q so comprehensively, Dorth! Very cool, and congrats on all those culinary accomplishments, and fun had. You really do have your hand in it, eh.
I’ve said it before, but really, your Trek dishes are works of art, eh. The TOS ones esp. as TOS always had a very specific look, and Doug wasn’t kiddin’ when he said; I’ve got the gal for you! You nailed the TOS feel with those dishes, and then some, I’m tellin’ you, eh!
So thanks again, and thanks for your unique Trek contributions, and I look forward to hearing more about your adventures in Trek, and your sharings on stuff.
Oh, and best of luck and success with those two projects you mentioned on the radio interview, eh. Look forward to hearing some more about those as well.
LLP, and yummy in the tummy!
deg
I’ll second deg’s thanks, Dorothy. I appreciate you taking the time to interact with us. My grandfather is a fantastic home cook, and so I became interested in cooking partly because I love him and partly because I love eating good food. So over time I’ve realized I’m a “Foodie” (as if being a Trekkie weren’t bad enough). If the Food Network did pledge drives like PBS, I would be getting the mug and tote bag. I just find food endlessly fascinating: its part science, part history, part anthropology, part sociology, and plus you get to eat it, so I don’t see what’s not to like.
And anytime you want to do a guest blog on your experience recreating the TOS food cubes, you have at least one attentive reader
deg and Jay — thanks so much for your insight and kind words!