Recipes Included On This Page Welsh Rarebit Wild Mushroom and Barley Risotto - 2 pts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Welsh Rarebit Recipe By :Alton Brown, Good Eats food network Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup porter beer 3/4 cup heavy cream 6 ounces shredded Cheddar [approximately 1 1/2 cups] 2 drops hot sauce 4 slices toasted rye bread In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately. Welsh Rarebit Recipe courtesy Alton Brown, Good Eats food network Contributed to the FareShare Gazette by Gonzo in response to a request; 6 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 222 Calories; 22g Fat (89.0% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 77mg Cholesterol; 282mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Wild Mushroom and Barley Risotto - 2 pts Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 ounces fresh chanterelle mushrooms stemmed oyster and/or stemmed shiitake mushrooms -- sliced 1 large shallot -- finely chopped (1/2 cup) 1 garlic clove -- minced (1/2 teaspoon) 1 tablespoon extra-virgin olive oil 1/3 cup dry white wine 3 3/4 cups stock or reduced-sodium broth 1/2 cup regular barley Chopped fresh flat-leaf parsley 1. In a large skillet cook mushrooms, shallot and garlic in hot oil over medium heat for 5 to 10 minutes or until mushrooms are tender and lightly browned. Add wine. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until liquid is nearly evaporated. 2. Meanwhile, in a medium saucepan bring chicken stock to boiling; reduce heat. Keep hot over very low heat. 3. Add barley to mushroom mixture; stir to coat. Add 1 cup of the hot stock to the barley mixture. Cook over medium heat until liquid is absorbed, stirring occasionally. (This should take about 15 minutes. If the liquid absorbs too quickly, reduce the heat.) Repeat with 2 cups more of the hot stock, adding 1 cup at a time and cooking until all the liquid is absorbed before adding more, stirring occasionally. (This should take about 30 minutes.) 4. Stir in the remaining hot stock. Cook until the barley is slightly creamy and just tender. (This should take about 15 minutes. Increase the heat slightly if the mixture is too wet.) Sprinkle with parsley. Makes 5 servings. Prep : 35 minutes. Cook: 1 hour Source : The Sonoma Diet. Copyright © 2005 by Connie Guttersen. Formatted by Chupa Babi in MC: 01.11.06 Contributed to the FareShare Gazette by Chupa; 2 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 37 Calories; 3g Fat (89.0% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 1/2 Fat.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.