Tag Archives: shallots

Welsh Rabbit – The Hobbit

Thoughts:

Although the dish can be sourced back to the early 1700s, the origin of the name is unclear. In any case, this is the ultimate Bag End variety of grilled cheese, this recipe is equally well suited to the savory spread of First Breakfast, or the mouthwatering array of Dinner.

The basic concept is that one combines cheddar, beer, and mustard, fluffs it up with some egg, then broils the whole thing on slices of toast. The resulting snack provides a wonderful array of textures, from the crunch of the toast to the rich, fluffy give of the topping. The taste is reminiscent of beer mustard on a pretzel, although the choice of a darker rye bread gives the whole dish a wonderful, rich earthiness that perfectly suits those agricultural savvy hobbits.

Welsh Rabbit Recipe

Ingredients:

  • 2 Tbs. butter
  • 1 shallot, sliced thin
  • 1 cup grated cheddar
  • 1/3 cup ale or lager
  • 1 tsp. mustard
  • pinch of salt
  • 2 eggs, lightly beaten
  • 4 slices of bread, your choice
  • black pepper

Melt the butter in a saucepan, then add the shallot until it has softened. Add the cheddar, ale, mustard, and salt. Stir over low heat until the cheese has just melted. Add the eggs and stir until the mixture has slightly thickened, around 2 minutes. Be sure to not overcook, or you’ll end up with scrambled eggs!

Toast the bread, then spoon the cheesy mixture over the top of the toast. Cook under a hot broiler until the top is puffy and golden. Sprinkle generously with black pepper, and serve. 

      

Tywin’s Rack of Venison

Tywin’s Rack of Venison

Our Thoughts:

Although rack of venison is not specifically mentioned in A Song of Ice and Fire, venison is mentioned often and would be an obvious food source through most of Westeros. In episode seven of the television series, viewers meet Tywin Lannister, and, in a slightly heavy-handed metaphor, he is skinning a deer carcass. We’d like to think a man of his refined tastes would enjoy his venison ribs prepared in a manner similar to that of our recipe.

When ordering venison ribs, be prepared for their ridiculous size. Usually frenched by the butcher, ribs acquired straight from the hunter, as these were, are undressed. The long cook time of this recipe tenderizes even the stringy bits between the ribs, creating a delicious, authentic eating experience. The loin meat was succulent and sweet, offset by a bit of gaminess. Overall, this is a wonderfully sweet seasonal dish.

This post is especially for the Gillespies, who insisted on venison. :)

Continue reading →