The Official Cookbook and Relived Movies
Food is probably not thought to play a major role in jurassic park movies, but I disagree. Of the many scenes from the first episode that stood out to me as a young child (on reflection, the age of six was Most likely too young for a first viewing), one in particular definitely put me off Jell-O.
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In it, brother and sister Tim and Lex Murphy are left in an abandoned restaurant while Dr. Alan Grant goes in search of the others. They eat a scintillating array of cakes and other treats, including, most importantly, a wonky bowl of lime Jell-O. That’s when Tim notices the look of fear in Lex’s eyes. The dollop of Jell-O in his hand is shaking. Then, the realization: velociraptors can open doors. Fall for the panic! I haven’t been able to eat Jell-O since.
All that to say that when I learned that Jurassic World: The Official Cookbook
was slated for an April 12 release, I felt a mixture of excitement and apprehension. Naturally, I had to fight over a copy in advance.
At first glance, the book looks like a souvenir you buy straight from the Jurassic Park kiosk, complete with facts about dinosaurs, places to spot them in the park, and, of course, plenty of dino-themed recipes. most popular and guests of the chef”. the most requested drinks and dishes.
Opening the book, I found chapters on the subject of different types of dinosaurs and where they “resident” in the park: “Eats for Herbivores” are all vegan and vegetarian meals from the grass. Gyrosphere Valley; “Marine Meals” is seafood-themed, a nod to the Jurassic World Lagoon; and “Cretaceous Cuisine” includes dishes inspired by the Cretaceous cruise, meaning the flavors of Central America. If Jurassic World was real (hey, we can dream!), it looks like its food options would rival Disney’s Epcot Center. One unfortunate disappointment, though: I noticed that only about half of the recipes included in the cookbook came with photos, which was a little frustrating.
Flipping through the pages, I found plenty of theme park-friendly fares. There’s the T-Rex Kingdom Turkey Leg, a gigantic, buttery piece of meat only suitable for the most voracious carnivores; sticky Amber Lollipops, featuring a preserved “mosquito” recreated with poppy seeds; and the Instagrammable Ceratops Pastry Crests, which are sweet, cinnamon-flavored, apple-filled, skull-shaped puff pastries from Sinoceratop. (I can only imagine that Ceratops Pastry Crests would achieve Universal Studios butterbeer-level cult status if Jurassic Park actually existed.)
Personally, I was most drawn to the dinner-friendly dishes, especially the armored artichoke plates, a homage to Stegosaurus spikes. Naturally, I had to try it. I steamed the artichokes in a bath flavored with lemon juice, garlic and herbs, before cutting them into quarters and cleaning them. Once plated, the artichokes indeed looked spiky and tough, just like the tough skin of a dinosaur. But the flavor was not so intimidating. Accompanied by a creamy but spicy garlic mustard aioli, the plate quickly died out, I mean disappeared.
Then Volcanic Hummus proved to be a dormant success. The book offers two versions, neither with the traditional chickpeas; instead, one is made with a red lens base, the other with black. I made the red lentil version, which is topped with roasted red peppers and paprika.
It lacked the characteristic creaminess of regular hummus, but one imagines the slightly thick texture reminiscent of the muddy path Dr. Ellie Satler travels when Robert Muldoon realizes the raptors are hunting them. Joking aside, it was pretty good thanks to the unexpected addition of vegetable broth paste, which gave a rich umami flavor that I have never tasted in hummus. I served the red lentil hummus with root vegetable crisps – the recipe for them is also included in the book—which aptly looked like fossilized shards of sweet potato.
Meanwhile, the Jurassic Dog added a nice splash of color to my table. It’s the park’s version of a classic hot dog, slathered in a fiery homemade ketchup made with chipotle peppers. The quick-marinated veggies—a tangy mix of carrots, cauliflower, jalapeño, radishes, garlic, peppercorns, and herbs—delivered a vibrant taste. The whole dish is spicy, tangy, crisp and colorful with major holiday vibes.
My favorite dessert turned out to be the Dino Tracks shortbread cookie. I love shortbread cookies, and this one was no exception with a soft texture and a buttery vanilla flavor. (My cookies came out with a slightly more cake-like texture than traditional shortbread cookies, but I didn’t mind that at all.) I especially liked the addition of a dark, creamy chocolate smear , which brought a touch of bitterness that balanced the sweet notes of the cookies. But the decorations are what really make this treat shine. The recipe encourages readers to use the feet of a toy dinosaur (I used a butter knife) to score small marks on the cookies. Visually they are so much fun – they look like the little dinosaurs of this scene dipped their feet in chocolate and rushed to the baking sheet.
Even if you don’t plan to cook a feast worthy of a voracious raptor, jurassic park superfans and amateur paleontologists will definitely find this cookbook delicious. As for me? I have every intention of borrowing recipes for a dinner scheduled for the next film in the franchise, Jurassic World Dominion, which is set to hit theaters on June 10.
But rest assured: no Jell-O will be served.
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