The exact origins of this dish are unknown, but it is believed that the Welsh have loved the idea of toasted cheese since the middle ages. The origin of this dish doesn't matter. What does matter is that this is a delicious dish and is not as boring as it sounds. Some people just like to place mounds of cheddar or American cheese on toast and broil it. I believe a more complex amount of flavors should be obtained through this dish. So I was writing recipes for my college menu project and I was revisiting the ingredients of a soup we serve in our student restaurant. I arrived at beer, onions, bacon, and of course the cheese! You start out by cooking up some bacon, then you saute onions in that fat. From there, you go on to make a Bechamel type of sauce with flour, cream, and cheddar cheese. You then add beer and seasonings to this sauce and allow it to thicken. You then serve it over some good toasted bread and top with the bacon and some chives or herbs. A simple yet delicious and elegant dish. Bon Appetit!
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This is a recipe I came up with myself. I was trying to come up with a new recipe for chicken that I could make for my fellow culinary students at Allegany College of MD. We make lunch for each other every day, and we use chicken the most because it is not as expensive as other meats. So I started thinking that we make a beer cheese soup that is delicious. I though, it would be even more delicious thickened up and served over chicken. So I came up with the recipe below. It is wonderful. This would be great served with a nice German or English beer and some soft pretzels and potatoes. Just thinking about this dish is making my mouth water. Bon Appetit! P.S. Sorry I couldn't find a picture for this. I guess that is to be expected since I wrote this recipe myself!
Although we beat the bloody Gerries twice in the last hundred years, anyone with taste has to admit...they have some good damn food! This is a classic starter dish made "Vinnie Style"! You have all of the classic ingredients for a German soup: cheese, potatoes,and BEER! Then, you have the Vinnie ingredients: Bacon and hot sauce. Although a usual German dish would have caraway or anise seeds, I find that to harsh of a flavor. It overpowers the taste of whatever ingredients are in the dish. All I can say is, get yourself some soft pretzels, a big old bowl of this, and a large lager and you will have a great meal. Simple as that!!!
I first discovered this dish while watching one of my favorite shows, the classic British Romantic Comedy "As Time Goes By" starring Judi Dench and Geoffrey Palmer. Judi's character Jean makes this dish on the first night Geoffrey's character Lionel moves in with her. After laughing at the hilarity of the episode, I decided to research the recipe further. I was led to learn that it is in Julia Child's first book Mastering the Art of French Cooking. It is just a fancy name for Beef and Onions Brasied in Beer. You brown the beef in a dutch oven or flameproof casserole. You then brown the onions. Then you add beef stock, beer, and flavorings. You then bake it in an oven. After it has cooked, you strain out the sauce and thicken it. After making Beef Borguignon a couple of times at my school, I wanted to try something else. My friends loved it. As a side dish I would suggest some roasted potatoes or some kind of starch. Bon Appetit!
This is comfort food British style. Any pub worth its whisky will have this on their menu. I mean with all that beer, there should be a reason to have it besides drinking it. Simple as can be as well. It is so simple and yet so delicious and satisfying. Sausages browned and served with a hearty portion of mashed potatoes and a delicious gravy chock full of onions, beer, and seasonings. I try and make this whenever I can. If you make it, the one thing I must stress is to use good English style sausages. The worst possible idea is to use Italian sausages or breakfast sausages. You may have to search around but most grocery stores have plain pork sausages. Try this and you will want it every week. Click on the link below for the recipe. NOTE: the picture above is the closest I could find that matches the recipe below. Cheers!
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