Double, double toil and trouble!
Fire burn and cauldron bubble!! 🙂 the witching week is upon us. I love this holiday. It’s one where we get to eat candy and dress like our heroes (and villains). We can depart this world for a little commune with those that have passed like in Mexican Culture where it’s called “Dia de los Muertos” or “day of the dead”. Either way you slice it: haunted houses, candied apples, goblins and ghouls. It’s all a party and little trick or treat and fear does the body good. Enjoy some pumpkin patches and corn mazes with your hot cider, tis the season after all!
THE DINNER: We took a trip across the pond for this weeks meal. We also revisited breakfast, which for those keeping tabs is our favorite meal in brovskyland. In our culinary journey to Wales this Sunday we decided breakfast was the card to play, so Sunday brunch in Wales was a lovely departure from Colorado. We picked Welsh Rarebit to make as our meal– and it’s glorious. For those not versed in this particular culture, this meal is a staple and is basically a broiled toast with cheese fondue and an egg (either fried or poached) that will leak all it’s yolky goodness all over the rest of what I mentioned. It’s heaven. Typically this is made with Cheddar cheese, though as with anything else, variations are seen and welcomed.
There’s a whole lotta legend surrounding this meal, actually. I mean, you know how those Britannic nations are with their legends. One source mentioned in the Betty Crocker Cookbook is that peasants were not allowed to hunt or eat rabbits so they broiled cheese on bread instead and called it “rarebit”. It also was rumored to be the favorite food of the People’s Princess, Diana Spencer. So if it’s good enough for the Princess of Wales it’s good enough for me!!
Welsh Rarebit Recipe: http://www.closetcooking.com/2011/03/buck-rarebit-welsh-rarebit-with-spinach.html?m=1
OVERALL COUNTRY SCORE:
Ease of prep and cooking: TWO STAR out of five this meal!
You’re basically making a béchamel sauce here. It’s not quite a hollandaise sauce like we were anticipating. It’s got Dijon mustard and sometimes even beer in the recipe so it’s more of cream sauce much like the bechamel but not nearly garlic filled like that can be, nor is it as thin. It had some body to it, and this making of rue that often accompanies that type of sauce is something of a trick for a lot of chefs. It’s tricky to 1) not burn the butter/flour and also to 2) eliminate lumps when re-incorporate it with the heavy cream or cheese. So all that considered it was about a two. Also you have the basting or poaching of eggs here too. We used a nifty little invention that my great grandmother used, called an egg poaching pot, but if you go that traditional water swirling route, it’s known to be super difficult. So you can also fry the eggs sunny side up to achieve a similar effect without the heartache. Dealer’s choice.
Best dish of all time scale: FIVE out of five for Meal!!
I can’t even get into the lovely things that cheese and butter and cream do when they are heated together. Coupled with the addition of Dijon, which was the best part of this meal’s flavor profile, it was unspeakably beautiful. I could eat that sauce on a shoe and give it a five. It was just that much better with the bread soaking up the sauce with the yolk. I can’t oversell this enough. It’s a five, plain and tall. Enjoy at all times of the day and night and explore variations, you won’t be sorry.
We will be heading to Colombia for country #74 for Halloween weekend!
Technically it’ll be November 1st but that’s also daylight savings time… lots happening ’round here folks!
– L & K