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.)
What a great thread with one of greatest things ever invented! Cheese glorious cheese! I have never had raclette(sp?), but I have eaten fondue with a spoon ; )
I could SO devour those right now!
I have never made a cheese cracker before, wonder what kind of cheese works best.
That looks soooo good!
MONTEREY JACK WAFERS / Makes 36-48 wafers
METHOD Cut lb Jack Cheese into 1/4" slices, then in circles 1-1/2" in diameter.
Bake on non-stick sheetpan, 3" apart (will spread) 10 min 400 deg.
Do not overbake. Remove immediately; cool. Store airtight.
That’s it! And I have some Monterey jack in the fridge. Thanks!
POMMES ANNA
PREP Soak 4-5 Idahos sliced 1/8" thick, ice water 30 min. Drain; p/towel dry. Combine 1/4 c melted butter/2 crushed gar/cl.
ASSEMBLY Layer in deep 10" greased plate 1/3 potatoes slightly overlapping---circling outside-to-center.
Layer 1/3 of 2 onions in rings, then 1/3 gar/butter, s/p, paprika, 3/4 c Parm. Repeat twice, end w/ cheese.
Bake, covered 400 deg an hour. If not brown on top, broiler 4-5 min.
SERVE in wedges.
BTW....you know its sensational b/c it’s a Jr League recipe.
agreed!
PREP Wax paper-line bottoms 2-8x1-1/2" round cake pans; grease/flour-dust pans.
PREP Combine 2 c toasted nuts, 2 tbl flour, 2 1/2 tea b/powder.
BATTER Blender/combine 4 eggs, 3/4 cups sugar; then cover/blend smooth. Add prepared nut mixture. Cover/blend smooth.
Spread evenly in pans. Bake 350 deg 20-25 min (spring back when lightly touched---centers may dip slightly).
Cool on wire racks 10 min. Liftout layers to cool on racks.
FINAL Spread cooled layers w/ Mocha Frosting; stack layers; frost top and sides. Apply chopped nuts to sides.
Loosely cover; chill frosted cake 2-24 hours.
SERVE topped w/ chocolate curls garnish.
FROSTING In chilled small bowl dissolve tsp instant coffee crystals in cup h/cream; add 1/3 cup sugar, 1/4 cup
cocoa powder, 1/2 tsp vanilla. Elec/mixer on medium just til stiff peaks form (tips stand straight).
One of the biggest things I miss now that we are in a high-rise condo in Florida from our house and half-acre property near Charlotte, NC is the birds. In the nine years we lived there, we had entire families of bluebirds, cardinals, tufted titmice, black and brown headed nuthatches, bluejays, goldfinches, wrens, sparrows, four or five kinds of woodpeckers, mockingbirds and the seasonal cedar waxwings and hummingbirds. I loved them all! They cost a fortune to feed but they were worth it. I even loved the squirrels!
I was watching a cooking show on Netflix recently and they were talking about Wagyu steaks (I think it was Hairy Bikers Asian Adventures). Interestingly, "wagyu" is the Japanese word for "cow". I know it's supposed to be Kobe that are the prime beef steaks that are super expensive, but they are also produced in America. I agree with you about the richness. The fat marbling is high which equates to flavor and richness. I balk at spending hundreds of dollars a pound, though I wouldn't refuse if someone treated! ;o)
I could eat French onion soup once a day ; )
I think the hummingbirds were my favorites! One year we had so many come to the feeder I bought two more (eight ports each) and had to refill them three times a day! I probably went through 20 pounds of sugar that month. They were worth it!
I think my discount was 25% off, so they ended up at $75/lb (special occasion). Sous vide at 135 for 2 hours, then finished them on charcoal grill. Melted like butter, but paid for it later that night and into the morning. Still have two discounts of $125 off to use at NY Prime Beef online, probably pick up some dry-aged Porterhouses and dry-aged Cowboy ribeyes with them,
The funny part about the Hairy Bikers show was they were in Japan and visited a farm that produced the special Kobe beef. It was indeed beautifully and extremely marbled and then the idiots used it to make sukiyaki for the owner! I think they said it was 2000 euros per kilo.
Oh no! I’m sorry to learn that we’ve lost Swampsniper. I used to love his posts.
The Breakfast Sandwich
Layer on a large oven-fresh buttery croissant, thick oven-roasted tomato slices, cooked
maple-black pepper bacon slices, sharp Cheddar cheese omelette, dab of Chipotle Aioli.
SERVE w/ a side of redskin home fries tossed w/ herbs.
(could use leftover steamed redskins from the night before)
Chipotle Aioli
Steep 10 min 2 tea ea water, ancho chili powder. Then combine w/ 1 1/2 cups mayo, 1/4 cup fine-chp red onion/dill pickles,
2 Tb ea chp capers/fine-chp flat-leaf parsley/ fine-chp fresh tarragon/snipped fresh chives, lemon juice, 1/4-1/2 tea ea salt, cayenne.
French Glacé Cherry Shortbread Cookies
Ing 125g butter 50g caster (superfine) sugar 125g plain flour 50g ground rice 150g French glacé cherries, or use maraschinos
METHOD Cream butter, sugar; beat pale/fluffy. Stir in flour and ground rice to bind together.
Add Glacé Cherries or maraschinos; knead to dough consistency.
On lightly floured surface roll out 10mm thick; cut out rounds or use fancy cutters.
Place on greased baking sheetpan;fork/ prick tops. Bake golden 180°C 15 mins; just firm to touch. Cool on rack.
VARY As an exquisite variation, when cool, flood cookies with caramel and allow to set. Then dip in chocolate.
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