I think I want to marry this: Nigel Slater

M

marilynfl

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The recipe

Thinly slice 1 large leek, discarding any particularly thick, dark green leaves, and wash thoroughly. Put the sliced leek in a deep saucepan over a low heat with 30g of butter and cover with a lid. Let the leek cook in the butter for 10-15 minutes until they are softened. Don’t let it brown.

Stir 1 heaped tbsp of plain flour into the sliced leek, continue cooking for a couple of minutes, then pour in 250ml of double cream. Coarsely grate 100g of Caerphilly cheese into the leeks, season with 1 tbsp each of grain and smooth mustard, then a little salt and black pepper.

Heat an overhead grill. Place 4 rounds of thick sliced bread on one side, toast them under the grill then turn them over. Spoon the leek and cheese mixture over them and return to the grill. Cook until the leek and cheese has turned patchily golden. I like mine blistered dark brown here and there. Serves 2.

https://www.theguardian.com/food/2019/apr/23/nigel-slater-midweek-meal-cheese-toast-leeks-caerphilly

 
mmmmmmmmmmm like a highbrow Welsh rarebit. Any suggestion for a Caerphilly sub?

You know, like cheaper. I have not had any for a few hundred years.

 
I made this tonight (with aged cheddar)

Very good and very rich. Would make a nice warm spread broiled by itself in a shallow dish and set out with bread or crackers. Would really be good with crab added.

 
Here

Sub dry white wine for 1/4 cup of the cream to lessen fat broiling out and cut richness. Use a little dry mustard instead of the two tbsps of wet mustard. I wasn’t a fan of the acidity of the mustard.

 
No, I cooked them in a small heavy bottomed saucepan on fairly low.

My cream was “heavy cream” and it would have been better with regular whipping cream, or preferably the partial wine sub. It was very fondue-like, and the wine and dry mustard would be more in keeping with what I wanted it to taste like and the desired texture.

 
On the bright side, I did find my serrated knife I cut the bread with

that had been picked up with the sink full of leek tops and put in the trash can before it went to the alley. Good thing I started looking for it to use again.

 
I have an old recipe for open-faced Tomato cheddar sandwiches. Cheddar is grated and mixed with

some other ingredients and piled on top of tomato slices on buttered rye bread, then broiled til cheese melts and browns slightly. Absolutely delicious and the tomato cuts some of the richness. Have been making them for lunch occasionally. I'm wondering if this leek and cheese mix could be adapted to use like that. I love leeks, may try it with tomato slices added after the bread is toasted and turned before the leek and cheese.

For the record I've made changes to the recipe over the years, lightly toast bread before buttering and use a bit of Dijon mustard instead of dry. I don't use specific amounts of the mustard and Worcestershire, just kind of eyeball it and probably not as much per sandwich of the latter as the recipe calls for. Plenty of minced onion and sometimes minced jalapeno instead of green bell pepper.

http://finerkitchens.com/swap/forum1/156958_And_Im_reminded_of_this_broiled_tomato_and_cheddar_cheese_sandwich

 
This is essentially "my" eggplant sandwich. Slice eggplant and bake on an

oiled sheet. Then layer wwith the tomato, cheese and bacon.
Alternatively I make the eggplant by dipping in a mixture of mayo, lime juice and feta cheese, coating both sides and then dipping in seasoned fine fresh bread crumbs.. Bake this for 10 minutes per side and then make the tomato, bacon cheese sandwich.

 
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