BEHIND ALL THE WINDOWS

We are all still in. Maybe not all of us all of the time, but most of us most of the time. How many of you are sighing right now? Looking out your window into the evening darkness, wondering what all the other people are doing? Let’s talk about stuff you might do out there in COVID land tonight. Not OUT out there. You know what I mean.

What are you cooking? Bread is so yesterday. Nutrition is the one constant that we all rely on to sustain us through this. That and masks. I don’t make masks. I have bought hundreds of them, it seems like, but most of them fog my glasses. This is a digression from the topic sentence. Ahem. So. What am I making?

My partner, who  I am married to, but “partner” sounds so current–is getting tired of pasta. I cannot understand how any human can get tired of pasta. As a result, I am looking for other things to have for dinner, and I found the best recipe for Welsh Rarebit ever. Since fresh tomatoes are so plentiful right now, this recipe goes so well with them on what Ina Garten would call “good toast.” If we ate bacon, I would put that on the toast first, then the tomato slices, then the rarebit. But it is just fine without the bacon.

Serve it with what Ina would also identify as “good salad greens.” Now, in my case, since I am ordering my groceries online, I take whatever greens I can get, good or otherwise. Furthermore, since I don’t excel at salad dressing, sometimes I skip the whole salad idea and move on to frozen peas.

So. Here is this recipe, and you can send me hundreds of emails using the contact form on this blog to thank me.

WELSH RAREBIT

2 T butter, they say unsalted, but really, I am not Ina–use any kind

2 T flour

1 t Dijon mustard, and yes, the Poupon

1 t Worcestershire sauce (spelling that took three tries)

1/2 t salt–Ina would just throw some in, and it would be Kosher salt

1/2 t freshly ground “good” pepper–my pepper is just average, to be honest

1/2 porter beer–my husband hates porter beer, so I just use beer

3/4 cup heavy cream and DON’T USE HALF AND HALF OR MILK HERE

6 oz. or 1 1/2 cups shredded sharp cheddar, and yes, Ina, good cheddar. Here I just have my husband grate a small mountain of cheddar and use it all

2 drops (come on–3 won’t kill you) of hot sauce

Toasted rye bread or any kind of GOOD bread you like. But I can tell you that Wonder Bread does not cut it in this recipe

 

Melt the butter in a saucepan on medium heat. This is so confusing if you just moved and got a new electric stove. These stoves are SO DAMN HOT. So be careful not to get it ramped up too high, or you will burn everything. Gradually stir in the flour, and I mean GRADUALLY, or it will clump all up and make you so nervous. Cook the flour paste for some seconds so that the raw taste goes away. Ina says to do this, so I do, but actually I have no idea how long it takes for flour/butter to not taste raw, because I DON’T TASTE IT.

Now. Gradually stir in the beer. Let that sort of thicken around. Gradually add the cream, and bring to a simmer until the entire sauce is thick. Add the mustard and the W sauce, which I am not going to spell AGAIN. And the hot sauce. And the pepper. Cook for a while, until you think it is time to add the cheese. Add that gradually as well, and stir until it melts. Sometimes I add in a Sargento cheese stick or two as well, for the whole thoroughly cheesy, melty experience.

This stuff will be very thick. So thick that you might be worried that you went overboard. You didn’t.

Butter the toast, put on the tomatoes, and ladle the rarebit over that. Dish up the peas along side, unless, of course, you are a salad maven.

We have wine with this, but of course it’s Bota Box. Ina would have Cabernet or something.

Try this. It will make your evening at home. Afterwards, look out your window and gloat.

 

 

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