#9 Welsh Rabbit

Shownotes for #9 Welsh Rabbit!

Please ignore the reference to show #10 in the podcast. THat's next week. I always try to prepare a week ahead (so I can give you the shopping list) and some how #10 got stuck in my head. I'm mean, I'm there; but the show won't be till next Monday!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for is less than 20 minutes.

All these recipes melt cheese in some way. One melts it in beer, another in tomato soup, and third melts it in milk and eggs. The four just melts it. There are probably other ways of melting cheese in a flavored liquid. So experiment away.

The podsafe music used in the show:

Today I am featuring "Three Kinds of Sideways" by Three Legged Dog out of San Diego. Check out the videos on their website.

Here is the recipe I describe in the show:

Welsh Rabbit (adapted from James Beard's American Cookery)

1 tbs butter

1 pound cheddar cheese, shredded

1 c. ale or beer

1 egg, slightly beaten

1/2 tsp salt

1/4 tps tabasco

1 tsp dry mustard

Put one pot into a second that is 1/3 full of boiling water. Melt the butter and add the cheese to the upper pot. When it begins to melt, add the beer or ale, stirring until it is nicely thickened. Carefully stir in the beaten egg (to avoid having it cook before it is incorporated) and the seasonings. Ladle the melted cheese onto toasted bread, english muffins or even toasted hamburger buns on a plate.

Here are some additional recipes from the show:

Blushing Bunny (adapted from James Beard's American Cookery)

1 tbs butter

1/2 pound cheddar cheese, shredded

1 can tomato soup

1 tbs worcestershire sauce

1/2 tsp dry mustard

toast or crackers

Put one pot into a second that is 1/3 full of boiling water. Melt the butter and add the cheese to the upper pot. When it begins to melt, add the tomato soup and worcestershire sauce. Stir in the mustard. Heat until the mixture thickens. Serve on toast or crackers as you did with Welsh Rabbit.

Potted Brie

8 tbs butter at room temperature

6 slices of bread, white or wheat, crusts removed

1 1/2 c. milk

1 tsp salt

dash of tabasco

3 eggs

1 pound under ripe Brie, rind removed.

Preheat oven to 350 degree Fahrenheit. Butter a 1 1/2 quart baking dish. Butter one side of the bread slices and cut each slice in thirds. Whisk together the milk, the salt, the tabasco and the eggs. Coarsely grate the brie.

Arrange half the bread slices, butter side up, on the bottom of the dish. Sprinkle on half the brie. Repeat with the remaining bread and brie. Carefully pour the egg mixture over the bread. Let stand at room temperature for at least 30 minutes.

Bake for 25 to 30 minutes or until bubbling and golden.

Here is the shopping list for next week:

Next week I'm going to tell you about . You'll need the following:

1 dozen eggs, Dijon mustard, Tabasco sauce, a green chili, jalapeno or Serrano, as you like, fresh cilantro, a bottle of pimento stuffed green olives, and a small piece (2-3 oz) of Roquefort or gorgonzola cheese.

 

Here is a list equipment you will need for next week:

nothing special