Mother Earth Living

The Mustard Seed: Herbed Rarebit

Something hardy for the mustard-lovers
By Susan Belringer
August/September 1999


Content Tools

Related Content

The Rich History and Taste of Mardi Gras

Indulge on Fat Tuesday with these three Mardi Gras-inspired recipes. Bring the celebration right to ...

Putting the Garden Back in The Garden Gnome

We're still frosting in Kansas but the herbs have gone on sale, and I'm happy to report that even th...

Best Herbs to Use for Grilling

Fire up the grill with these four delicious herbs. Also see some great grilling recipes.

Try This: Layered Bean Dip Recipe for a Skinny Super Bowl Sunday

Super Bowls don't have to leave you in a stuffed, sleepy stupor. Snack on this layered bean dip reci...

 Serves 4 

Shallots, parsley, chives, and a generous shot of mustard enliven this classic peasant dish. For a real treat, place thickly sliced fresh tomatoes on the toast, season with salt and pepper, then spoon the rarebit over all. Spinach salad with vinaigrette and coleslaw are good foils for the cheesy sauce.

• 1 tablespoon unsalted butter
• 1/4 cup finely minced shallot, about 1 medium
• 2/3 cup beer at room temperature
• 3 cups grated sharp cheddar cheese
• 1 teaspoon minced fresh thyme leaves or scant 1/2 teaspoon dried crumbled leaves
• 1 extra-large egg, lightly beaten
• 1 teaspoon mustard powder
• 1/2 teaspoon Hungarian paprika
• 1/2 teaspoon salt
• 1 teaspoon Worcestershire sauce or tamari soy sauce (optional)
• 1 tablespoon chopped fresh flat-leaved parsley or lovage leaves
• 2 tablespoons snipped fresh chives
• 8 slices country-style bread, toasted

1. In a double boiler over barely simmering water or in a heavy-bottomed saucepan over low heat, melt the butter, add the shallot, and cook for 3 minutes or until softened, stirring occasionally. Add the beer, and when it is hot, whisk in the cheese, a handful at a time, adding the thyme with the last handful. Stir in the egg, mustard, paprika, salt, and Worcestershire or tamari sauce all at once. Add the parsley and half of the chives. Stir well until the rarebit just begins to bubble.

2. Place two slices of toast on each of four plates, spoon on the sauce, garnish with the remaining chives, and serve immediately.

Click here for the original article, Herb to Know: The Mustard Seed.








Post a comment below.

 








Subscribe today and save 50%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.