His flight home was delayed, it was cold, raining- some comfort food was is order. The hotel we stayed at had a "cheddar stout soup" on the menu, and rarebit was on my mind.
from Mark Bitman's How to Cook Everything
- 1lb cheddar, shredded; Irish, sharp, aged--something strong enough to stand up to the stout
- 3/4+ cup stout; I used Guiness
- Worcestershire sauce; 2 Tbsp or to taste
- Dash cayenne; I was out (shocking!) so used hot paprika
- 1 Tbsp mustard; should be dry, but I used Dijon
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- In heavy-bottomed sauce pan heat butter over medium-low until melted
- Gently add in flour. Cook, stirring occasionally, until it's golden brown. 3-4 minutes.
- Whisk in cayenne and mustard
- Slowly pour in stout, whisking until texture is homogeneous
- Reduce heat to low and whisk in handfuls of cheese until completely melted
- Be careful not to overheat, or yours will breakdown like mine. Also, don't be lazy and chop cheese instead of shredding- it makes it heat unevenly and breakdown, like mine.
- Remove sauce from heat; it will keep a day.
- When you're reheating don't forget and leave sauce on the stove while you go to get husband from the airport; it'll overheat and breakdown like mine.
- If this does happen, you can kinda rescue the sauce with careful additions of more flour, beer and cheese. I do not recommend getting your sauce in a situation where it needs rescuing.
- Have grand ambitions to do this eggs benedict style.
- Realize it's late and you don't have the time for a multi-dish broiling process.
- Toast both sides of thick bread slices under the broiler until pretty dry
- roast any veggies you have on hand (I had leeks, broccoli and cauliflower) until tender
- poach one egg per person
- Put toasts on large cookie sheet and spread each lightly with sauce
- top toasts with a few of the roasted vegetables, and a healthy (really not healthy) scoop of sauce and broil until bubbly
- place toasts in bowl or on plate with remaining veggies and top with egg
- serve immediately