Friday, February 20, 2009

the spice of life

Welsh rabbit

Sweet jesus fry cook.

I am a Welshman, I do love cause boby, good roasted cheese.

Quite by mistake, while looking for something else, I came across a recipe in my cookbook for Welsh Rabbit. Scanning it briefly (asking myself, "WTF is Welsh Rabbit?"), I quickly noticed that it involved the same small saucepan and the same base and procedure of butter, flour, milk, and cheese as the baked mac and cheese I make perhaps too often. Except you (my eyebrow arched a bit at this) add a lot of pepper and pinch of cayenne/half a teaspoon mustard (i.e. make it spicy) and (my jaw dropped at this part) then just spoon the whole sauce over buttered toast (I love toast!)!

For all of 2 seconds I decided to make this for myself for breakfast the next day. Then I decided to just have it for dinner.
  • start toasting two three pieces of bread

  • melt 1 tablespoon (eighth of a stick) butter in a small saucepan on medium low heat til it starts to froth a bit. Turn the heat down to real low

  • add 1 tablespoon of flour. Mix til the flour and butter have combined in the manner of a sauce.

  • add 1/4th cup of milk, stir til you have a consistent sauce again. Add another 1/4 cup milk and repeat.

  • Add a cup of shredded or finely chopped cheddar cheese. stir til the cheese has melted into the sauce. Add pepper to taste. Add a pinch of cayenne if you want. I put a bunch of Tapatio hot sauce in mine - just make sure its not Tabasco or some shit like that where its just vinegar.

  • take your toast, butter it, put on a big plate. Pour the sauce all over it. I eat mine with a fork (this is what I call a meal) but I guess you could eat it with you hands too

  • Prob a killer post-drinking meal.

  • I haven't tried it yet, but you can substitute beer for the milk

  • also, you can add, like, some beans or chopped tomato to the mix.
  • I will never make fun of the cuisine of the British Isles again.



    1 comment:

    Brian Carrick said...

    You might like that old British staple "Toad in the Hole" but I'd stear clearly of those cockney delicacies "Jellied Eels" or
    Tripe and Onions if I were you!
    Best wishes BRIAN