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.)
Yeah. I think those contests are horrible insults to the people who are dumb enough to take part, and to personal health.
I think one would have to be a little nuts to take part in something like that.
Besides: it’s gross to watch.
Ping for later...
They sure didn’t have any problem dive-buzzing me every time I went out to refill the feeders! I really do miss them.
They always come back :-)
Yeah, just not where we are now. {{{{sniff}}}}
There are lots of nice Winter birds and year-around ones, on the Eastern Seaboard - and if you’re still in Florida, you’ve probably got an amazing collection:
I’m courting a beautiful Cardinal, right now ;-)
He and his missus have been with me all summer; and they stay around here all year. They are very smart and discriminating birds, and take a while to get used to you; but once they do, they’ll come to you when you’ve accustomed them to food and call them.
You’ve probably got them down there - put out some hulled safflower seed and black-oil Sunflower seed:
http://legacy.myfwc.com/bba/docs/bba_noca.pdf
I gave my sister all my hummingbird feeders though as she has a nice backyard at her house so at least they are being put to good use. My other seed feeders I gave to a friend who still lives in Charlotte. I so enjoyed getting to know all the critters we would get there. We even had a deer camp out under our dining room window one day!
My Mom used to make Welsh Rarebit.....we loved it. She served it with great flourish....we felt like gourmets.
But it was an end of the week dish....when the cupboard was getting bare. Served here with arugula salad.
ING (makes 2 sandwiches) 4 slices Pullman loaf, Virginia baked ham, 1 1/2 c Gruyere/Parm, Dijon.
METHOD layer on sheetpan, oven-toasted slices Pullman bread, Dijon, ham slice, Gruyere,
2nd toasted bread slice then Cheese Sauce, more Gruyere; bake 5 min. Broil lightly/topping bubbly.
SERVE topped W/ sunny side egg; greenery on the side.
CHEESE SAUCE whisk on low 2 tb ea melted butter/flour, adding hot milk;
cook/thicken; offheat, add s/p/pinch nutmeg, 1/2 c grated Gruyere, 1 1/2 c Parm.
CALIFORNIA BREAKFAST: cottage cheese stuffed french toast, topped w/ 1/4ed figs cooked
in syrup, whipped cream quenelle, candied pistachios, maple syrup w/ vanilla bean added.
One of my favorite brunch or supper dishes! We recently made Rachel Ray’s Croque Madame. It is an easy recipe for an open faced version that we really liked.
https://www.rachaelray.com/recipes/croque-madame/
SHIRRED EGGS/ baked w/ butter, h/cream, cheese
METHOD Layer in lavishly buttered ramekin (can use muffin pan) h/cream, fresh raw egg, add s/p,
grated Parm (Swiss or Gryuere), chp chives. Bake 325 deg 12-15 min (whites set--yolks still soft). Remove to counter; set 2-3 min.
The French brown top a bit under broiler before serving showered w/ minced parsley.
SERVE w/ fresh-baked croissants, butter and jam.
Looks yummy.
I wonder what the reason is for not even allowing plants? That seems weird.
When it rains and is windy, the dirt and items can fly off and impact the units below as well as the city sidewalks and streets. That’s my guess.
Right; I didn’t think of that.
When I was young my friend’s mother always had Stouffer’s Welsh rarebit in the freezer. The first time she made it for us as a snack I thought it was so glamorous & sophisticated. I haven’t had it in forever. Now I want some. Going to see if Kroger has it in the frozen section.
I need to start filling our feeders. I love your story about Mr. & Mrs. Cardinal. So, if they don’t fly south, what do they do & where do they live????
Northern Cardinals don’t migrate, though they have been pushing their territories more northerly.
They’re here all year. Usually they come around me more in the Winter, but this Summer they’ve been here all the time. They are seed and berry eaters in Winter, and they especially like Black Oil Sunflower seeds and Safflower seeds. They are wary and circumspect compared with other birds but eventually get used to birdfeeders and people.
They mate for life, and if you see the bright red male, the female is usually very nearby.
Stouffers made everything it seems.
Liz, remember when Top of the Sixes served Stouffers food along with its cocktails?
We should talk about how it got the name “Welsh Rabbit”. I don’t know the answer to it.
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