Inspired by Saveur - Welsh Rarebit Bites with Apples and Granville Cheddar

welsh rarebit with granville cheese
I always wondered about Welsh Rarebit.  I have long known it was not made with rabbit, yet still it is there in my head that it is. I found a recipe for the British favorite in Saveur.  Sometimes rarebit is prepared like a fondue, but this one is more like grilled cheese on steroids.

This weekend I traveled up the road apiece got apples at Nestrovich and aged cheddar from my favorite country store.  I am thinking this is a terrific recipe for a Monday evening meal.  The absence of rabbit will it a much easier sell to the men at my kitchen table.

Granville country store

 

Welsh Rarebit with Granville Cheddar

Heat a grill pan over medium-high heat. Brush bread with melted butter; working in batches, grill, flipping once, until golden on both sides, about 2 minutes. Transfer to a parchment paper-lined baking sheet. Layer 2 apple slices on each toast; set aside.

Roasted apple on toast for wlsh rarebit

Arrange an oven rack 4″ from broiler and heat broiler to high. Mix cheese, yogurt, Worcestershire, mustard, honey, salt and pepper in a small bowl. Spread about 1 tbsp. of the cheese mixture over each toast. Broil until topping is melted and golden brown, about 4 minutes.

Simple ideas for busy weeknights:

 

 

 

Photo Credit: Julie Cecchini


Ffwd: moules marinière

moules marinière

One summer I rambled.  It was a luxury and on the busiest and harshest of winter days I look back and remind myself of that day in Antibes, afternoon in St Tropez and or evening in Cannes.  Always warm and always under the blue sky with a gentle breeze to air condition my skin.  My favorite place to ramble was on the docks.  Not the fancy all white gargantuan yacht people's docks but the docks of the real people, the ones full of a rainbow of colors shapes and sizes.

moules marinière

These were the places I found one of my favorite comfort foods; Moules marinière - Fisherman's mussels.  It is as simple as that.  Just off the boat and quickly cooking in a pot full of onions and a savory stock.  Often served with pommes frites, it is still just minutes and your belly is full and palate is pleased.   Thank you Dorie for bringing this bit of Provincial sunshine out on a dreary, drizzly New England night.

Ffwd: moules marinière
Here is my most recent translation:

In your rice cooker, saute onion and herbs in butter and 1/3 of the wine by placing them in the bowl and setting it to steam.  Add the remaining wine, mussels and Midwestern Garden Radish.  Set to steam again, tossing every couple minutes so that the favor seeps into all the shells.

The mussels are done when the shells are open.  Disgard any of the little buggers resistant to your coaxing.  Serve with fresh bread or french fries.

Ffwd: moules marinière

 

Adapted from Dorie Greenspans Around My French Table.

 

 

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Photo Credit: Julie Cecchini