A Welsh Rarebit Recipe As My Worlds Collide
What do Bill Maher, Gary Hirshberg and a Welsh Rarebit Recipe have in common? Find out here!
Earlier this week I asked for your thoughts on the meaning of the word natural when it comes to food labeling. The inspiration for the question is of course California’s Prop 37 which will be on the ballot this November. This proposition would have California join the many places that already require products that are genetically modified to be labeled as such.
On Friday evening, Gary Hirshberg of Just Label It and co-founder of Stonyfield Farm spoke with Bill Maher on Real Time about Prop 37 and the danger of genetically engineered foods. You can watch their conversation here.
It’s funny how sometimes your worlds collide. Real Time with Bill Maher is one of my favorite shows, I’ve had genetically engineered foods and Prop 37 on my mind a lot lately, I love Stonyfield and have recently joined the Stonyfield Clean Plate Club and only last week I sent them a recipe to publish on their site.
This union of things that I love and care about makes me want to share the Welsh Rarebit Recipe with you, my readers, whom I also adore.
It’s a play on a Welsh Rarebit Recipe which would usually consist of a rich cheese and ale sauce poured over toast. For this version I’ve made the dish a bit less sloppy, turning it into canapés that you can easily pick up with your fingers. I’ve used Stonyfield Organic Yogurt, of course, as well as Peak Organic IPA, cheddar cheese, mushrooms and thyme to make these canapés just as tasty as the classic dish that inspired them.
I’ve recently added it here as well:
- 1 tbsp olive oil
- 1 tbsp butter
- 16 oz crimini (baby bella) mushrooms (sliced)
- 1⁄2 tsp paprika
- 1⁄4 tsp black pepper (coarsely ground)
- 1 clove garlic (minced)
- 1⁄2 cup IPA Beer, such as Peak Organic IPA
- 1 tbsp thyme leaves (chopped or 1 tsp dried thyme)
- 1 tbsp Dijon mustard
- 8 slices French baguette (medium thickness)
- 1⁄2 cup Whole Milk Plain Yogurt, such as Stonyfield Organic Whole Milk Plain Yogurt
- 3 oz sharp cheddar cheese (about 1 and ½ cups loosely packed)
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the mushrooms and stir to coat. Leave the mushrooms alone for 3-4 minutes until they’ve begun to brown underneath. Stir and leave them for another few minutes. Repeat one more time until mushrooms are nice and brown all over. Remove the skillet from the heat.
- Immediately add the salt, paprika, pepper and garlic. Stir for 30 seconds or so and then pour in the beer. Scrape the bottom of the skillet so that all the mushroom brownings are picked up and dissolved into the beer.
- Put the skillet back onto the stove over medium-low heat. Stir and cook until most of the beer has disappeared leaving only a trace coating the mushrooms and making them glisten, 2-3 minutes. Remove from the heat.
- Stir in the thyme and the mustard. Allow everything to cool down for at least 5 minutes (you can alternatively transfer it all to a bowl, cover and refrigerate for up to 2 days).
- Meanwhile, toast the baguette slices.
- Prepare the broiler: Set your broiler to high and place an oven rack as far away from the broiler’s heating coils as possible.
- Stir the yogurt into the beer infused mushrooms. Arrange the baguette slices on a broiler pan. Scoop ⅛ of the mushrooms onto each slice of baguette. Top each with ⅛ of the cheese. Set the pan on the lowest rack in the oven and broil until the cheese is melted, bubbling and starting to brown on top. Pair the toasts with a fireplace, friends, laughter and several bottles of IPA to drink.