Saturday, May 8, 2010

Rarebit or Rabbit?

During my stay in Lancashire County in England a few years ago, my English aunt introduced me to Welsh rarebit. It was a late cold evening when she made it, it was so unexpected that bread, cheese and tomatoes could taste so good. She used delicious chewy bread, Lancashire cheese (one of my top 3 favorite cheeses!) to make a béchamel sauce, and sliced tomatoes. 

Last night I tried to re-create her dish using a Swedish cheddar. It was pretty good but I simply have to find Lancashire cheese.

Welsh Rarebit
Serves 4

1 tbs good quality butter
1/2 tbs flour
3/4 cup milk
1 tsp dijon or good English mustard
3/4 cup good cheddar cheese, grated
8 slices of tomatoes
salt & pepper
4 slices of good thick crusty bread, like ciabatta

In a saucepan on medium low heat, melt butter and whisk in the flour and cook for a minute. Slowly pour in the milk, whisking constantly so that there are no lumps. Season with mustard, salt and pepper. Cook until thickened, 3-5 minutes. Turn off heat and stir in the cheddar.

Preheat oven to 450/220. Arrange bread on a rack with a pan with foil or parchment under (to catch any sauce-drippings). Add a slice or two of tomato on the bread, season with salt and pepper, then spread the thick sauce.

Bake for 5 - 10 minutes until blistered with golden on top and crusty on bottom.

Enjoy as a late night snack, dinner or even breakfast!

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