Binging with Babish: Breakfast from The Phantom Thread

[Movie Clip] "A Welsh rarebit with a poached egg on top, not too runny, and bacon... Scones: butter cream, jam- not strawberry." "Raspberry." "I'll have a pot of lapsang please. And some Sausages." "and some sausages" [Move clip ends] Hey what's up guys. Welcome back to Binging with Babish where this week we're taking a look at the breakfast order from "The Phantom Thread" thanks to an idea from fellow youtuber Lindsey Daly. Now this breakfast requires a few things to be prepared a few days in advance so let's start with jam. Raspberry- not strawberry. Last thing I want to do in the world is piss off Daniel Day-Lewis. We're simply measuring out two cups each: sugar and mashed up raspberries; that we're gonna place into a small saucepan mix them all together and applied medium heat. You could add a little bit of cinnamon or lemon zest but just raspberries and sugar is gonna make a damn fine jam. Simmer gently for 5 to 10 minutes scrape the foam off the top once you have discontinued the heat, let cool a bit and pour into a mason jar. Normally I'd show you how to properly can this but since there's so little of it I'm just gonna fridge it and let it firm up. It should last in the fridge for about three weeks. Now to take a page out of my man Brad Leone's book and make some cultured butter we are simply combining three and a half cups of heavy cream with a few tablespoons of yogurt which is going to act as our active live culture. You could also use kefir if you have it on hand it's a little bit easier to mix- either way, we're covering it with four layers of cheesecloth securing with a rubber band or zip tie and letting sit for 48 to 96 hours at room temperature. After which time we end up with a thick, spreadable cream fraiche that we are going to turn into butter. If you want to skip the culturing part you can just do this with heavy cream. Just place it into the bowl of a stand mixer with the whisk attachment and whisk until it goes well beyond the whipped cream stage and separates into butter and buttermilk like so. An important side note: do not use ultra pasteurized heavy cream for either of these processes once you've got butter strain it through a few layers of cheesecloth, reserve the liquid. This is just buttermilk and it's the best buttermilk you're ever gonna get your hands on hang on to this because we're gonna be using it later to make scones. For now we need to wash our butter, this is an important step to keep it from spoiling in the fridge, we're going to massage it into ice water up to six times until the water runs relatively clear then we can salt it using fine sea salt or table salt if desired. Normally I'm against this but this eatin' butter so I want to have a little bit of seasoning in there.. and there you go you just did the impossible and made butter in your own home. We're gonna put this to a few good applications momentarily. Next up: clotted cream which first we got to get the heavy cream out of the jug here give it a nice shake so you can get all that extra milk fat. Make sure you're using non ultra pasteurized cream placed in a shallow baking dish and place in a 180 degree fahrenheit oven for 12 whole hours. Best to do this in an electric or toaster oven if possible. If you do this in a gas oven just be extra careful and make sure that your apartment doesn't smell like gas like mine did. Once this cools down a bit we're going to wrap it in plastic wrap and very carefully place it in the fridge for an additional 12 hours. Just one more step to go here, we need to drain off the liquidus parts of the mixture and then we are left with clotted cream one of life's very very few true unabashed pleasures. You can leave the brown bits on top separate if you like but I like to mix it all up into a creamy paste. Use caution when making this you will get addicted to it and it is hilariously unhealthy. Now on to the business of making scones. Into a food processor we are combining ten ounces of flour with four teaspoons of baking powder, and 2 teaspoons of kosher salt- or one teaspoon of table salt- and a third of a cup of sugar. Pulse just a few times to combine before adding 6 tablespoons or about 3 ounces of our recently cultured butter. Process this together for 10 to 15 seconds with your chin rested atop the feed tubes is sort of keep an eye on thing..s there we go. Pour this crumbly sandy mixture into a mixing bowl and measure at two-thirds of a cup of buttermilk into which we are going to beat a single egg. Pour this into a well you've dug in the middle of your flour mixture and gently fold together and just as it becomes a cohesive shaggy mass we're going to turn it out onto a generously floured worktop. Where we are going to gently knead the dough, taking care not to over mix because these are just kind of like the British version of our biscuits too much kneading leads to gluten development, which leads to tough, tiny, terrible scones. We're going to roll this out to about a half inch thickness I'd go thicker if you want to be more movie accurate. But, either way we are placing them on a parchment lined baking sheet and brushing them with our buttermilk. We are then placing these into a 450 degree fahrenheit oven for 12 to 15 minutes or until gorgeously brown. Now, as you can see mine came out a little dinky so you might want to roll yours out thicker and make sure that you're using fresh baking powder. Now scones are best eaten while still warm so we got to work in making the rest of this meal we're going to start making our Welsh rarebit which I'm sure I'm not pronouncing correctly by making a roux into which we're going to pour some stout beer while whisking constantly. We're then going to add just a huge amount of English cheddar again I'm not doing things totally right here you probably want to double the amount of cheddar that I used. And then we're gonna add a little bit of Worcestershire and English mustard powder. Now we're gonna slice us a thick slice of bread that we're going to thoroughly toast before spreading with our cheese and beer mixture. Which we've given a few minutes to let cool we're then going to broil this and again messing up a little bit here the beer that I used made mine come out very very dark here should come out sort of golden and almost mustard colored. A poached egg on top, some crispy sausages and bacon on the side, and a steaming mug of lapsang tea or as I like to call it barbecue tea because this stuff is smokey. Clotted cream, jam, and butter flanking the plate and we're ready to eat now. My Welsh rarebit might not look totally correct but it tasted really good if you want to see a better iteration of this go check out Lindsey Daly's video in this episode's description. the real pleasure here is fresh clotted cream, fresh jam, on a fresh english scone. Sometimes something is so good that when you take your last bite you just kind of got a walk off camera think about things, take stock of your life, and this breakfast did join the clean plate club because I fasted all day to make sure that I could finish it.

Channel: Babish Culinary Universe

Views: 5,687,339

Rating: 4.9595132 out of 5

Keywords: breakfast, welsh, rarebit, rabbit, poached, egg, bacon, sausage, lapsang, clotted, cream, cultured, butter, homemade butter, devonshire, raspberry, jam, daniel, day-lewis, paul, thomas, anderson, phantom thread, phantom thread breakfast, breakfast in phantom thread, food in phantom thread, binging with babish, cooking with babish, babbish, how to make clotted cream, clotted cream recipe, how to make jam, jam recipe, cultured butter recipe, how to make cultured buter, how to make scones, scone recipe

Id: yiElOt9cI8k

Length: 5min 53sec (353 seconds)

Published: Tue Sep 04 2018

Reddit Comments

[u/Foghorn225]

Raspberry. There's only ONE man would DARE give me the raspberry... LONESTAR!

[u/PartyOperator]

I see Babish has chosen Devon and 'cone' in the great scone battles. Bold choices.

[u/hootie_hoots]

4:25 - “My God, did he just pour a BCBS into that Welsh rarebit? Unforgivable.”

[u/bobyn123]

I really liked seeing all the basic components being made from scratch and brought together to make a delicious looking dish, but as a welshman, it was hard to miss our boi babish calling it "welsh rabbit" when it is actually "welsh rarebit" but that's probably just me being picky.

[u/Muckman68]

Babby.... did you just use Bourbon County Stout to make Welch Rabbit? Wh.... why? I mean from a flavor, cost, and ease standpoint... why?

[u/Kozlow]

Why does he say saucepin instead of saucepan?

[u/McIgglyTuffMuffin]

I'M SORRY, WHAT THE FUCK ANDREW?! USING BOURBON COUNTY STOUT FOR COOKING?!

THAT IS DRINKING BEER!

Oh the humanity.

[u/inverse_tiresias]

Edit:
What kind of mushrooms do we need to add to the tea and at what point in the steep, /u/OliverBabish?

List of referenced video recipes:

• Welsh Rarebit

• Brad Makes Cultured Butter | It's Alive | Bon Appetit

[u/assessmentdeterred]

I'm Australian - not British, but I've been trying to perfect my scone recipe for the last few weeks. And what I've found is this

• Fluffiest recipe is 3 Cups self-raising flour, 1 cup thickened cream, 1 cup lemonade (Lemon Soda? I don't know what you call it in the US, but it's the clear fizzy liquid rather than the traditional yellow lemonade) and a pinch of salt

• stir minimally with a kitchen knife, and knead as little as possible to combine the ingredients.

• Let the dough sit for ten minutes under a teatowel before cutting into shapes. I'd err on the side of making thicker dough.

• put your gd jam on before the cream you plebian

• consume with earl grey + dash of milk