Book of Days Tales

Today is the September equinox this year. The September equinox (or Southward equinox) is the moment when the Sun appears to cross the celestial equator, heading southward (it’s the earth that is moving – not the sun !!). Due to differences between the calendar year and the tropical year, the September equinox can occur at any time from the 21st to the 24th day of September, so this day counts as a movable feast (sort of). At the equinox, the Sun rises directly in the east and sets directly in the west. As the Southward equinox approaches, the Sun rises and sets less and less to the north, and afterwards, it rises and sets more and more to the south. Technically the equinox is the precise moment when the sun crosses the celestial equator, but for practical purposes we call the day when this occurs the equinox. It is the autumnal equinox in the northern hemisphere and the vernal equinox in the southern.

Because for everyone on the globe the equinox has equal day and night, I want to talk about recipes with equal parts. Now, “equal parts” is potentially ambiguous because it could mean equal parts by volume or weight. Depends. Let’s start with roux which is basic in numerous recipes. It begins with equal parts butter and flour by volume (by eyeball). In a large, heavy skillet melt the butter over medium-low heat, then add the flour and stir. Now you have choices. If you avoid allowing the roux to take on any color it is called a blond roux which is the basis for béchamel, mornay, and velouté sauces. For a dark roux you need to keep heating and keep stirring until the roux begins to change color, first to amber, then brown. Dark roux forms the basis of Cajun dishes including gumbo.

Classic Yorkshire pudding is made of equal parts flour, milk, and eggs (by volume). Decide how many eggs you are going to use, crack them into a cup and then add equal amounts of flour and milk to a bowl. Whisk vigorously until smooth and then add the eggs (one at a time if you can) and beat. Bake in the pan under a roast so that it catches the drippings.  You can also use this batter for English pancakes, toad in the hole, or deep fried fish.

Your challenge is to find a recipe that begins “take equal parts of . . .” For example, a sponge cake requires equal parts (weights) of flour, eggs, butter, and sugar.