by cooklynveg
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A&M's Testing Notes:
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Expand4 slices of good, sturdy bread (i used a very nice gluten free flax seed bread by glutino - any will do, but please, no wonderbread!) Ask a question about this ingredient
1 cup of grated cheddar cheese (I used Denhay English cheddar) Ask a question about this ingredient
1/2 teaspoon of Colman's mustard powder (or 1 teaspoon of a milder mustard) Ask a question about this ingredient
1/2 teaspoon worcestershire sauce Ask a question about this ingredient
a little ground black pepper Ask a question about this ingredient
dash of milk (probably about a teaspoon) Ask a question about this ingredient
2 cups of fresh spinach or 1/2 cup frozen. Ask a question about this ingredient
If you're using fresh spinach, heat in a pan until wilted then leave to cool. When cooled, squeeze out the excess liquid and chop roughly. If using frozen, simply defrost and squeeze out excess liquid. Place the slices of bread under the grill (or broiler) until lightly browned on one side.
Ask a question about this stepMeanwhile mix together the cheese, mustard, worcestershire sauce, pepper and milk. Next, stir in the chopped spinach. Turn the slices of bread over and top with the cheese mixture, so it's evenly distributed over each slice. Place under the hot grill for 2 - 3 minutes until the cheese is melted and golden.
Ask a question about this stepI made this with frozen spinach and 1/2 cup was way too much. It was tasty and quite good but the spinach overtook the cheese. Next time I'd just double the cheese and have more to server later!
this is really good! i quartered the recipe for lunch for one person and it worked out very well. it's important to keep the flavors in balance as you say, so it's worth bringing out the measuring spoons for the 1/8 tsp. would you mind if next time i put an egg on top?
This was a post-Thanksgiving cooking extravaganza recovery meal (with good Vermont cheddar ;0) ). So easy and delicious!
Even without having the proper cheese for your recipe, I still enjoyed it! http://midnitechef.wordpress.com/2010/11/17/a-welsh-rabbit-of-sorts/
Congrats! This looks delicious :)
this looks great - esp for the cold days coming ahead!
My grandpop used to tell a funny story about being a MP during the war. He was in England and went on a double date. The girls ordered Welsh Rarebit and he had no idea what it was and was worried it was expensive. He and his friend didn't have much money and they actually went to the bathroom to see it there was a window big enough to climb out of if they they couldn't afford to pay their bill. They were so relieved them the food came out and it was just a (cheap) cheese sandwich!
Congrats! Now I am hungry!
This looks much nicer than the stuff Dad used to make... You've improved the recipe!
with a poached egg, i think you've shown me what everyone gets for post thanksgiving brunch.
along with cold turkey, of course.
Congrats on the win, great recipe!!
Congrats on the win :) I'll have to try this out, I'm a cheese fiend!
I'll make this for my British MIL when she comes for Thanksgiving, which, as you might imagine, is not one of her favorite holidays. Thanks for sharing.
Thanks all - I'm thrilled to be a winner! I'll have to make this for dinner tonight to celebrate!
YUM! Will be making this soon. Congrats on the Wildcard win!!
Congratulations on being the Wild Card Winner!! I love this recipe...
Sounds like a yummy snack! Congrats on the wildcard and EP, cooklynveg! Yes, do try the Cabot aged cheddar - it's pretty darn good!
I missed this when you first posted it, but it sounds really wonderful... Congratulations on the Wildcard win!
Definitely try to cloth bound aged Cabot!! I have some right now and it's wonderfully potent and crumbly. This looks awesome! One of the best meals I ever had was Welsh Rarebit and a good beer. Heaven!
Right, that's the second recommendation for the cloth bound aged Cabot - I'm gonna have to try it! Thanks for the tip!
Love the addition of spinach. But do try an aged VT cheddar - Shelburne Farms (online) makes a really good 3yo, Cabot (a special cloth bound aged), and another 3yo from Cabot, black waxed. The last one's available at Costco. All are sharp (too sharp for some), dry and crumbly, melt well over low heat and less expensive (but not by much) than true imported cheddars. Worth looking for.
I'll have to look out for those - I must say, Vermont cheddar is the best I've tried in the US. Still loyal to my British cheeses though! :) Thanks for the comment.
Agreed! As a Vermonter living in the UK I feel especially compelled to back VT cheddar. Grafton is excellent if you can find it.
Lovely!! This was a family favorite of ours when I was growing up (in Virginia), where my mother made it in much the same way . . . but never with tomatoes. Good sharp cheese and Worcestershire are the keys to this castle. I so like your addition of spinach. We love any dinner that's served on toast. Thanks for posting this!! ;o)
I haven't tried the Costco Irish cheddar - the Irish varieties are usually pretty good though, so I'm sure it'll be good!
This photo is very appetizing; I thought it was called Welsh Rabbit, when I was a kid too! There is an Irish cheddar at Costco, wondering if you know that one...it is the one I will use when I try this recipe....and thanks for sharing!
Thanks for this recipe. The photo's got me hungry.
simple yet delicious!