Show notes
How have we missed this!? Today Wilf Chumbly introduces us to the magic that is Cheese Toast. We debate wearing barrister wigs, the merits of LARPing and where the word "rarebit" comes from all while avoiding the dreaded burnt edges.
Gooey Cheese Toasts with Mustard and Cayenne - from Tasting Hygge by Leela Cyd
2 large slices of 1-inch thick whole-grain or sourdough bread
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1/2 cup beer (I love Guinness for its maltiness)
1 cup shredded sharp cheddar cheese
1 teaspoon mustard powder (Colman's is my favorite)
3 dashes Worcestershire sauce
Pinch of cayenne pepper
Pinch of salt
Optional Toppings
Fried egg
Fresh sage, roughly chopped
Pickled onions
Mango chutney
Grainy mustard
Thickly sliced heirloom tomato
Seared broccoli
Salad of butter lettuce and tangy dressing
Toast the bread until dark golden brown and set aside.
Melt the butter in a small saucepan on medium heat. Then add the flour and whisk to combine. Cook for about 2 minutes, until the mixture begins to smell toasty. Add the beer and cook for 1 more minute. Add the cheese, mustard, Worcestershire sauce, cayenne, and a pinch of salt and cook on medium-high heat for another 4-5 minutes, until bubble and thick.
When the cheese sauce is ready, preheat the broiler and place the toasts on a cookie sheet.
Generously spoon the cheese sauce all over each piece of toast. It's okay if some spills off. Douse the toasts a second time to make sure they are very saturated with cheese sauce. Depending on how absorbent the bread is, you may have a little cheese sauce left over.
Broil for about 5 minutes, until the cheese sauce begins to brown in spots and look golden all over. Serve immediately with assorted toppings.
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