Monday, September 8, 2008

On Rarebit

Lately, for one reason or another, I've been in need of comfort. I suppose I could have turned to drink or drugs or religion, but instead I've turned to rarebit. And why not? Rarebit is easy to make, does not require chewing, and is possessed of a name that is WAY FUN to say. Plus tomato rarebit uses seasonal produce (tomatoes) so you can worship at the altar of Michael Pollan while simultaneously ingesting a really significant quantity of cheese. Here's what you do:

Finely chop 2 medium tomatoes
Mix w. 1/4 tsp baking soda and let stand
Melt 2 TB butter in a saucepan
Stir in 2 TB flour and stir constantly until you've got a roux
Add 1 cup warm milk and stir in until mixture is smooth/thickish
Add tomatoes and baking soda
Add 1.5 cups grated cheddar CHEESE!!!!!!!
Add 2 eggs
Add 1 tsp. dry mustard if you want
Add 1/4 tsp cayenne
Add salt
Continue stirring over low heat until you've got rarebit.

You can serve the rarebit over toast, or you can forsake the niceties and spoon it straight from the bowl like soup. The recipe (from Marion Cunningham's book Lost Recipes) is guaranteed to stanch the wound of living. Or something.

And hey, if all else fails, I hear there's a version of rarebit with beer.

No comments: