Five Dishes The Reagans Would Never Serve From 'The Blue Bloods Cookbook'
Fans of CBS’s Blue Bloods, now in its sixth season, know that Sunday family dinners play a significant role in each episode. Each week, the Reagan clan dines together and celebrates their Irish-Catholic heritage while hashing out what is happening in everyone’s very dramatic lives (seriously, why do all the major police cases involve a member of the Reagan family?).
Bridget Moynahan, who plays Erin Reagan, has teamed up with author Wendy Howard Goldberg (wife of Leonard Goldberg, executive producer of Blue Bloods), to capitalize on this integral part of the series by penning The Blue Bloods Cookbook.
The cookbook is filled with funny anecdotes about the eating habits of the cast, Blue Blood Kitchen Tips, and, according to the cover, “120 recipes that will bring your family to the table.” From what viewers see on the series, the menu for this working-class family usually consists of some form of meat and potatoes, and the book is filled with many options in honor of that tradition. However, there are a handful of recipes for dishes that Frank Reagan, played by Tom Selleck, and his clan would most likely never serve. Here is our top five:
1. Shrimp Cocktail. It is highly doubtful, on the salary that these civil servants make, that they are starting off any meal with such an extravagant menu item.
2. Rumaki. According to the Internet, this hors d'oeuvre is of “mock-Polynesian origin” and was popular at cocktail parties in the 1960s. But despite the fact that the description says these bacon-wrapped chicken liver appetizers are “at home on a dinner party table or buffet,” perhaps Det. Danny Reagan can help solve the mystery of why this recipe was included in the book.
3. Crab Cakes. Unless the Reagans relocate to the Chesapeake Bay, we don’t think this seafood dish stands a chance at the Reagan family table in Bay Ridge, Brooklyn.
4. Sole Piccata. Sandwiched between obvious staples like Corned Beef and Cabbage with Guinness and Irish Stew, there is something fishy about this recipe’s inclusion in the book. Traditionally piccata is made with veal, but this recipe calls for fillet of sole, and it’s doubtful that anyone in the Reagan clan would trade out beef or chicken for fish.
5. Roulade Léontine. The cookbook claims that this “jaw-dropper” is a traditional Irish dessert that gets rolled out for special occasions. It’s doubtful that even if Moynahan’s character was appointed judge that any family member would ever have enough time to make this when it’s their turn to bake.
The Blue Bloods Cookbook will be released Nov. 3 by St. Marin’s Press. Blue Bloods airs Fridays at 10 p.m. on CBS.
Photos: The Blue Bloods Cookbook/St. Martin’s Press
