Comfort Food, With a Reason

Here's what I'm making for dinner tomorrow night. I'm in desperate need of comfort food and this is what does it for me: Welsh Rarebit. I don't know how you beat hot cheese and bread. Serve this with a broiled tomato on the side and dinner is served. The last week has been so hard that I need pats on the tummy and this recipe takes me there. I've spent the last two days professionally with bird flu and I can't stand another moment of death and destruction. Oh, you all have read The Great Influenza, right?

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 (approximately 1 1/2 cups) shredded Cheddar
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.

If you want to hear the contrarian voice on the avian flu, Dr. Marc Siegel is available on the link. He's treated me like I'm some tatty whore and I'm not fond of him, but you can make up your own mind.