Re: Raclette


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Posted by louise on November 18, 2000 at 10:55:32:

In Reply to: Re: Raclette posted by Louise on November 16, 2000 at 20:58:41:

: : I'm desperately searching for recipes for any
: : kind of Raclette food so I can use my Christmas gift. I am not sure what you mean by recipes For 15 year s I have been giving raclette parties. --Boiled potatoes (with or without skin) small round ones.
: For some reason most people will consume about 5 potatoes a piece. The meat is "charcuterie" Through experience I have found the meats favored by my guests are sl;ices of corn beef/ pastrami/ good genoa salami, and the like. I have lately added turkey breast for some diet watchers. For cheese, I no longer use the raclette cheese. First of all it is expensive and not too fresh around here. I also find my guests like a variety. We have used Kasseri, Brie, Jarlsberg, Fontina etc. Do NOT use fat cheese such as chedddar or beer kase.(especially no beer kase)

: I have a round raclette grill. I place a plate of the potatoes on the top, passe a plate of sliced cheeses with grape leaves as garnish (paper) and a plate of folded or rolled etc. meat s. The platters can be arranged ahead - cover with plastic and place in ref. until needed. The potatoes are the only things to be cooked. We serve wine or beer- Condiments are cornichons (French pickles) -please no dill. Small pickled onions and capers. It Nice, France it is the custom to also serve sliced hard cooked eggs andz a Belgium endive salad after the raclette. I usually omit that last two items..... It is a fun meal and easy. good luck L/M PS I was told I should have said what to do with the cheese. Well - you place it in the small pans. When sufficiently melted you "racle" (scrape) it on to the potatoes ----- I have wooden spatuals and small individual wooden bread boards for each place setting The spatula for the scraping and the boards to place the hot pan ----- Enjoy LM




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