Welsh Rarebit Recipe

Yesterday Mike and I had a little midnight snack! We aren’t really midnight snackers, but I had just finished watching Blue is the Warmest Color and was feeling peckish – there are a lot of spaghetti shots in the movie. Which is very long and very French and very much full of sexy lesbian scenes. It won a Palme D’or in 2013 and is very highly regarded, except on Netflix, where it has a rating of one star. When Mike suggested it I was a little skeptical but was very quickly drawn in. Mike not so much because he fell asleep. The acting was excellent so I recommend it if you like foreign films about the exquisite ecstasy of falling in and out of love.

Anyway, when I finished the movie and woke Mike up, we decided we’d have a little bit of fun and shoot a post, casual style. I’ve always wanted to make Welsh rarebit and we magically had all of the ingredients in the fridge, so we went for it! Welsh rarebit, or rabbit, as it’s called sometime, is a classic British dish of melty beer-y cheese on toast. It sounds pretty simple but like most simple things in life, it is absolutely bomb, especially at 2 in the morning. Welsh rarebit is so much more than cheese on toast, especially when you use quality ingredients. You need good bread and you defintely need aged cheddar.

Cheesy toast forever!
xoxo steph

In a small sauce pan, melt the butter over medium heat. When melted, stir in the flour and cook for 1-2 minutes, until completely smooth and incorporated. Whisk together the IPA, milk, and dijon in a liquid measuring cup and slowly incorporate in a thin stream, whisking constantly. Whisk occasionally until the sauce thickens and comes to a gentle simmer. Stir in the cheese until melted and then remove from the heat and whisk in the egg yolk. Taste and season. Pour or spread onto lightly buttered toast of choice. Enjoy immediately!

Notes: We only had IPA in the fridge so we used that – traditionally porter or ale is used. We liked the slight bitterness that the IPA brought to the party. Also, classically dry mustard is used, as well as a bit of Worcestershire. If, like us, you aren’t going to finish all the sauce, pop it in the fridge and later on, when you’re hungry, either heat it up over low heat or spread it on toast and then broil it for extra delicious rarebit!

Comments

Vietnamese Fish Tacos with Quick-Pickled Carrots and Daikon

Vietnamese Fish Tacos with Quick-Pickled Carrots and Daikon Sometimes it feels like everyday is Taco Tuesday around these parts. I’m not complaining though – I’ll never say no to a fluffy, soft tortilla filled with deliciousness. Especially when that deliciousness is a decidedly Vietnamese take on fish tacos. The fish here is seasoned with fish sauce, sugar, and a wee bit of turmeric for a happy yellow hue. Toss it all up with some dill, tomatoes, mint, and cilantro and you’ve got a happy mash-up of Mexican and Vietnamese flavors. Vietnamese Fish Tacos with Quick-Pickled Carrots and Daikon serves 2-4 prep time: 10 minutes active time: 10 minutes total time: 20 minutes Fish: 1 lb firm white fish, such as cod 2 teaspoons fish sauce 2 teaspoons sugar 1 teaspoon freshly ground pepper 1/4 teaspoon ground tumeric 2 cloves garlic, minced 1 teaspoon oil 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh mint 1 tablespoon sliced green onions 1...

Smoked Salmon and Avocado Summer Rolls

Smoked Salmon and Avocado Summer Rolls Happy Monday friends! Did you guys have a good one? We had a big ol’ Vietnamese eating and drinking party on Saturday. According to Mike, these parties are called “nhậu.” Basically a bunch of people get together, drink and consume massive amounts of beer snacks. It’s kind of like going to an izakaya in Japan, or maybe heading to the bar for happy hour, only we did it at home since there’s no such thing as a Vietnamese bar around here. Funny fact about that: almost all of the Vietnamese restaurants around here are unlicensed because some Vietnamese people get angry when they drink. Just so we’re clear, I have no idea if any of this is true, but considering this theory comes from Mike–who actually is Vietnamese–I’ll take his word for it. Plus, there’s this pretty crazy video of some girls throwing down in a pho restaurant that kinda sorta supports his hypothesis. No word ...

Grilled Vietnamese Pork Meatballs Recipe

Grilled Vietnamese Pork Meatballs Recipe It’s grilling season! Ever since our first mini grilling session , Mike and I have been living the patio life, grilling up anything and everything in sight. We’ve been doing a lot of vegetables, and along with those, we’ve been doing the every so classic Vietnamese nem nuong. If you guys haven’t had nem nuong, you’re missing out. Juicy, perfectly grilled pork seasoned with fish sauce, garlic, pepper, and a touch of sugar. Nem nuong, or nem, which just means sausage, for short, is a staple on most Vietnamese menus. It’s a signature pink color (from food coloring) and you’ll usually see it grilled or pan-fried and served with rice or vermicelli. It comes in patties, balls, or sometimes on a skewer. Sometimes, if you’re lucky, you can order it with a ton of veggies and rice paper so you can roll up your own salad rolls. I love nem so much that it was one of the first things I learned how to say properly, instead of just sayin...

Food and drink

Search This Blog