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How I Cured Morgellons
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4/10/2018 5:13:03 PM |
Have you ever heard of Welsh Rarebit? I "discovered" it many years ago and fell in love because it's so delicious! It’s an English treat that’s basically a savory seasoned cheese sauce (with beer being one of the “seasonings), poured over toasted bread and served piping hot. From what I’ve read it’s considered “pub food.” Now...I’ve never even been to the UK, but in my mind’s eye I can see enjoying this dish in a darling little pub by a cozy fire in a room filled with with dark wood, low ceiling beams and many fellow merry makers. Of course...in my mind’s eye, I can also see making this dish with real aged cheddar cheese, a special stout beer and served with crusty toasted yeast bread. Well...since that little scenario would keep me stuck in only living in my “mind’s eye” for the rest of my life because I’d go into immediate symptom overload, and not ever really having an opportunity to go out and actually live, I decided to see if I could make this recipe into something that is friendly for our dietary restrictions. I did it! Here’s how: Basically...you just make a hollandaise sauce (recipe follows), and add nutritional yeast, a tiny bit of worcestershire sauce, another dot or two of brown mustard, salt, white pepper and dash of cayenne pepper. The nutritional yeast takes the place of the “cheese” and it’s really very good for you. I’d asked John B. about it in an earlier post and he said it’s ok for us and has some great health benefits as well. Interestingly, it’s used pretty often in the food industry to enhance the taste of food. I’m sure they don’t include this ingredient to benefit the health of mankind...it’s probably more for taste and economy, but the bottom line is it tastes good! My daughter told me it’s actually the “cheese” in Nacho Doritos, and we’re going to use it as the “cheese” in this dish too. Here’s how you make the hollandaise sauce: Put three egg yolks, one tablespoon of lemon juice, and one tablespoon of water into the top of a double boiler and whisk it until it’s nice and frothy. Now put that pot on top of steamy (not boiling) water and whisk away. Move the whisk around to make sure you get the edges because your goal is to keep this velvety and not let the eggs start to scramble. If you see egg particles starting to look scrambled, take the top pot off the hot water and keep whisking. Once you’ve done this for a bit and it starts to thicken, take it off the stove and add one stick of European butter that’s been softened...add this a little at a time. Keep whisking until it’s nice and smooth and then put it back on top of the water pot for just a minute or two and keep on whisking. Make sure the fire is low though...or even turned off. The hot water will retain its heat and still be enough to cook the egg a bit more. Just keep whisking and watch it closely so it doesn’t scramble. This sounds like a lot of trouble, but it’s really not. It just cooks fast so you have to move fast to keep it from scrambling. If you don’t have a double boiler, that’s ok. You can use two pots or a metal bowl on top of a pot of hot water. Or...you can just use a pot on the stove, but just be careful and move it off the heat intermittently while whisking so it won’t curdle. Add the seasonings and nutritional yeast to taste, and stir it well. Serve this hot on top of split, buttered, and toasted Carrie’s Hamburger Buns (recipe in this section...scroll down a lot...they are the greatest and so so easy too) and sprinkle with a bit of cayenne. Enjoy! Love, Karen | |||
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