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.)
You are very welcome. All of his videos are very beautiful, and restful to view.
We talked with a Swiss girl that was on her way back from a year in the US, and she suggested it as "Swiss" food, and sure enough, you could order a plate of it. Can't remember what it came with, though, such as mustard, horseradish, etc.
Our hummers have all gone, now. We keep the feeder up for weeks past the date when we expect to see them, in case there are some stragglers coming down from the North.
Funny you mention Texas, and ‘Birds and Blooms’.
My friend in Texas introduced me to ‘Birds and Blooms’ by giving me a subscription as a gift one Christmas;
Huh.
Have you ever had this? I grew up on it, and LOVE it:
https://www.cooksinfo.com/shit-on-a-shingle-recipe
great magazine with beautiful photos and NO ads.
Feeding hummers: DH very consistent in feeding hummers. Moving at the time of migration travel, he staked feeders across the road (a friend’s pasture) just to feed those hummers who might be passing thru during this time period.
Once moved into the new location, he promptly made ‘soup’ to fill the new feeders placed here. We’ve seen several fliers eating this week. LOL - and a squirrel. I’ll be missing the absence of viewing the occasional deer.
Another box to unpack before bed. Only 99 more- “99 bottles of beer on the wall. 99 bottles of beer”
My husband takes care of the hummer feeders, too.
I wish you the best in your new space, VK!
That raclette grill is a beauty.....I want one, too.
King Arthur flour web site has these Cheddar Cheese and Scallion scones.
FRENCH ONION SOUP
METHOD Peel onions and slice 1/8 inch thick, preferably in a food processor. Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally. (The long cooking time makes the onions mellow and sweet.) Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more, stirring frequently.
Pour in 6 cans broth and wine. Increase heat and bring to a boil. Dissolve flour in remaining 1 can broth. Stir into boiling soup. Reduce heat and simmer slowly for 2 hours. Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight.
To serve, reheat soup. Pour into ovenproof crocks or bowls. Top with baguette slice, grated cheese; broiler util cheese melts and bubbles, 5 min.
ING 5 lbs onions, 2 cup butter (1 stick) 2 teaspoons black pepper, freshly ground 2 tablespoons paprika bay leaf 7 (16 ounce) cans beef broth, divided (recommend Swanson's) cup dry white wine (optional) 3⁄4 cup flour or 3⁄4 cup instant Wondra Kitchen Bouquet coloring (optional) 2 teaspoons salt French baguette swiss or gruyere
thanks, :-)
I’ve discovered queso frenco for my salad (picked it up in Aldi’s which has good cold items like Spanish bacon and Lebanon salami) and ricotta salata for Pasta Alla Norma.
My southern real estate agent just gave me a recipe for a Butterfinger Cake which, like most southern recipes, is very sweet. But I had never heard of it before. If he sells me a house, I’ll be making him the best banana pudding. I have gotten tired of eating bad ones on the road.
Glad to hear you are feeling ok. That was a horrendous event and I’m sorry you were caught up in it.
Aldi’s. Their packaged German Oktoberfest salami. Is very tasty, thin sliced, and nice price. When available.
I would imagine that would be right around now. I’ll look for it.
IMO, it is the best packaged salami, almost melts in your mouth. German Christmas cookies and marzipan coming soon. ;>)
Can I ask a stupid question? Did the way Dill pickles are made change? I used to really like the vinegary taste of dill pickles but when I buy a jar now they seem like they a brined in salt. I miss the vinegary taste.
Chipped beef slices usually end up in a sandwich of some sort.
With cheese, and potato chips, if at hand.
BURP!
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