Posted on 09/29/2018 5:48:07 PM PDT by Jamestown1630
I recently discovered Raclette – which term can refer to a type of cheese, a kind of dinner party, or a unique table-top grill. As a dish, Raclette is similar to Fondue, and evolved from the practice of Swiss cowherds taking cheese with them as they tended their herds in the mountains, and melting the cheese over campfires to eat on bread. Traditional accompaniments are potatoes, gherkins, pickled onions, and various cured meats.
It looks like a fun way to entertain in that it’s a dish or dinner where everyone is involved in choosing and cooking their own portion; but it’s less messy than fondue, and offers more variety in terms of ingredients and ways to cook them. You can grill or warm over various meats and vegetables on the top of the grill, while melting portions of cheese in the little pans underneath. And if you don't want to make a meal of it, I'm thinking it could be a nice break-the-ice hors d'oeuvre with drinks, to get a dinner or cocktail party started.
It also seems uniquely suited to low-carb eating, adding interest and variety.
Raclette cheese can be be purchased online; but it can be difficult to source locally in many areas of the US. I believe it will become more available, but in the meantime you can substitute Gruyere, Emmental, Fontina or Appenzeller.
Here, from the website Viva, is a typical recipe for two:
http://www.viva.co.nz/article/food-drink/raclette-and-vegetable-grill-recipe/
and here’s an ad/demonstration for one of the popular brands:
https://www.youtube.com/watch?v=9Wfqts9weaY
Raclette machines come in various shapes and sizes; I think I’m in the market for one, and if anyone has one they like, let me know!
Here are reviews of some of the other brands; the Boska Holland ‘mini’ looks great if you just want to try it out, or want one just for your small family:
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I also discovered ‘Texas Tornado Cake’, from Phyllis Stokes of ‘Southern Frugal’; it’s a cake with fruit cocktail, brown sugar, nuts and coconut; a little more complicated than the average ‘dump’ cake, but looks really wonderful. There are lots of variations on this cake, including one using canned pineapple instead of the fruit cocktail. Phyllis includes links to the recipes she used/adapted:
https://www.youtube.com/watch?v=i8jyrEl31vs
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I’ve been an avid birdwatcher all my life, and while searching for something bird-related I happened to find the YouTube channel of Maurice Baker, a gentleman in Shropshire, England who photographs the feathered life in his garden. He has many informative and beautiful videos about birds, but also many of Nature and wildlife in general, with outstanding photography accompanied by restful, ambient music:
https://www.youtube.com/watch?v=GN73qE3TWmg
https://www.youtube.com/watch?v=3_fzRygNIUY
About Maurice:
https://www.youtube.com/user/MauriceBaker100/about
-JT
(Disclaimer: I am not associated/compensated in any way with regard to the promotion of the various appliances and other items - or the websites - that I write about on this thread. They are simply things that I’ve personally found interesting and want to share.)
Gruyere, love me some on homemade French onion soup.
Looks lethal.
Yes, I’ve seen that one.
I kind of like the double-decker grills, for cooking other stuff alongside...
Here’s a demonstration of how the traditional ‘melters’ work:
https://www.youtube.com/watch?v=2IVxRPLfMwc
I remember reading ‘Heidi’ when I was a kid, and drooling over the description of the Grandfather’s ‘grilled cheese’:
https://www.chowhound.com/post/cheese-detectives-cheese-featured-heidi-873259
And here’s another 0:31 sec clip showing how a single heat source is used in the French Alps.
The first and only time I had it was at a Swiss restaurant in mid-town Manhattan, more than 30 years ago. Can’t recall its name. Liz?
I like that, especially the burned-bits that come down. That’s where the real flavor is ;-)
There is a Swiss restaurant called “Raclette” on E 12th, NYC.
We had Saanen dairy goats for over 25 years and I made hundreds and hundred of pounds of cheese, lots like what the Grandfather made. Other kinds too but that was my favorite and the easiest and the most versatile.
Looked at that post it’s too old to bother answering. It’s basically a fresh cheese, pressed not aged. Just think cultured curds pressed so it’s firm and dry enough. When heated it will melt or brown with no whey dripping out.
Oddly enough
;>)
Thanks, but pretty sure the one I mentioned was mid-town, at lunch hour, within short walking distance from the Plaza a block from our offices. Need to get CBF recovered memory therapist on the job.
Are goats easy to keep? I’ve only been ambitious enough to think of chickens, and maybe one of the miniature cows - like a Dexter - as a retirement hobby. But with the mini cattle, you’d have to be someplace where others are raising them, too.
So much work if you want to do it right and I think we did. We were heavily involved in 4H and I was a county goat superintendent for 5 years. Keeping them in milk was our goal and we had registered Saanens so we could get good homes selling the kids. We did not keep a buck, and went to a couple of nearby breeders who had Saanens also. The Swiss breeds are best IMO. Quiet and friendly good dispositions. Goats need routine worming (herbal works), hoofs trimmed, annual shots - we did all ourselves. Plus dehorning (hubby was great at that). Our vet had a small herd of Dexters for awhile but now he has Jerseys. And goats.
I just started going to one near me. I now buy my milk there - the cashiers are all so much nicer than any in the area and they get things done quickly without fuss or pushing something on you. Can’t wait for Christmas. I do buy some of their German chocolate. And since I like to support a local food pantry, I often buy cheap items there and deliver it.
That’s a beautiful photo!
We should broaden this discussion to Welsh Rarebit. The best I ever had was at The Garrick Club in London after a show. It was so delicious. Ale, cheese, hot English mustard...
We often buy canned veggies there - mainly string beans - and haven’t found them much different in quality from the big name brands. We also bought our Thanksgiving turkey there a couple of years ago, and it was excellent - but that was the year we did the ‘salt brine’, which may have made a difference.
They’ve also offered a ‘ready to bake’ sourdough bread that is sort of half-baked, and you bake it the rest of the way at home. I really liked that.
Oh, so good! And I love the cafeteria breakfast cheese toast. I have a fantasy that we will have a cheese toast eating contest & I will be asked to be a contestant.......
Actually, after that college girl choked & died at some college donut contest I would never cram my mouth with a bunch of food. That was horrifying.
Sorry, Debbie downer here.
That is my weakness! It is so expensive & I eat giant chunks. That salty, tangy, nutty.........oh my....hunk of goodness. Now I’m hungry & we just ate......
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