I think it’s safe to say that I love English things. I have an English dog (hi Amelia), an English car (hi Mini Cooper), I love baking scones and drinking tea with a splash of milk in it and I love reading English literature. I also grew up watching English dramas on PBS, including most recently Downton Abbey.
Next month I’m headed to London with Grey Poupon to visit a few Downton Abbey locations, including Highclere Castle. Imagine forty exclamation points because I feel like that expresses my true excitement. I can’t wait to sip tea in the same rooms as Edith and Mary and Sybil. (I miss her!)
To kick things off, I’m sharing this recipe for Welsh Rarebit.
Now, when I first heard the name of this recipe I swore it had rabbit in it or something. I dunno! It’s confusing! Rarebit…rabbit. They sort of look alike.
If you don’t know what it is, Welsh Rarebit is basically a beer sauce that’s typically poured over a piece of toast. I love melted leeks so I added that to the bread for a bit of an onion flavor.
When I was in third grade I had in a role in my first play ever and it was my all-time favorite, Oliver Twist. I sadly was only given one line in the whole dang thing (I was gunning for the role of Dodger but didn’t get it) and that was, “Can I have some more porridge, please.”
I made sure to make my eyes look really sad and puppy dog-like and used the best fake English accent I could muster up. I’m pretty sure it was awful. I remember never really knowing what porridge was at the time, and honestly my opinion of it as I grew older was scarred from that experience. I figured it must’ve been awful if all “orphans” could get their hands on was a big bowl of mushy porridge.
Porridge has made a big 180 in my head. Porridge would be pressed to find a bigger fan. This porridge love story starts with persimmons, the other love of mine.
I love a good scone. Maybe it’s because I love English things like Downton Abbey, Mini Coopers and corgis. I’m not sure, but scones, tea and my pinky out is my current mood. I feel like I have another part of me that loves sweet tea, rollers in my hair, fried green tomatoes (the food and the movie) and Nashville. But that’s for another day. (ALSO CAN WE DISCUSS LAST NIGHT’S EPISODE?!)
Today we’re exploring my more dainty, English, proper side. I had leftover cherries hanging in my fridge and chocolate chilling in my pantry. I figured I couldn’t let this combination pass. It needed to be done.
I’ve been wanting to make some sort of buckwheat scones for a long time now. I adore buckwheat. It really does have a bad reputation because it has the ability to turn fluffy, light baked goods into heavy, door stoppers. But if done right (read: cut with all-purpose flour) it can really add a nice nutty, earthy flavor. These scones aren’t hockey pucks. No sireee. No. They’re tender, buttery, with a big, hearty, scone-like crumb. I li-it-uh-lot.
I love Jane Austen and Hunter boots and rainy weather and wild flowers and PG Tips and corgis (her!) and I love, LOVE shepherd’s pie. Like, love.
I know on Pinterest we’re getting all Easter and Spring crazy. Like, seriously let’s just chill on that for now. The time when we shuck fresh peas, go on scavenger huants and wear pastels is near, but for now, let’s just eat some warm potatoes and mutton, okay?
It’s been crazy cold this week in Los Angeles. And I know in places that have real winters (hello east coast!), it’s even colder. A bowl of this stuff is what cold-weather dreams are made of.
Let’s just enjoy the now and stop trying to make Spring happen in February!
If there were an award show like, say, the Golden Globes (for vegetables), celery root wouldn’t be invited. Celery root would be the bathroom attendant handing napkins to chantrelle mushrooms. Or celery root might be hired to direct the limos, which would be full of fancy, purple cauliflower and haricot vert.
Celery root would go home after the award show to hang out with her kids and put food on the table. Celery root is a good lady; a humble, good lady. Not glamorous, not fancy, not famous but totally awesome.
This celery root mash is like an updated, more interesting version of mashed potatoes.
It’s made similarly by boiling the celery root and single potato.
The cooked celery root and single potato are then pulsed in a food processor until they’re somewhat smooth.