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Post by Deleted on Apr 30, 2011 23:27:17 GMT
If I told you we had a Raclette for dinner last night, would you know what I was talking about? ;D It's much better than a fondue and good fun too! Guests do their own cooking - so if it's over or undercooked then they have no one to blame but themselves! ;D Raclette is a cheese - which melts to almost the consistency of a sauce - we put a thin slice of the cheese over the top of cooked sliced potatoes then pop under the grill, it's wonderful too on top of a small piece of gammon and pineapple. www.st-luc.co.uk/Raclette.htmThis is my Raclette grill -  and a photo on the side of it's box -  |
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Post by Deleted on Apr 30, 2011 23:30:59 GMT
We cook a variety of things on the top and under the grill - steak, tuna, prawns, sliced mushrooms, peppers, onions and small home made burgers.
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Post by auntieannie on May 2, 2011 9:39:40 GMT
I am ignoring this thread *closes eyes and starts whistling*
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Post by Deleted on May 2, 2011 10:10:42 GMT
I have the same problem, Annie -- a desire for raclette and nobody to participate.
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Post by spindrift on May 2, 2011 10:42:53 GMT
I'm going to Switzerland soon. I shall indulge myself with Raclette  |
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Post by mich64 on May 2, 2011 15:24:27 GMT
Hi Rita, I too enjoy Raclette!! We were invited to a cousin in France on one of our trips and we ate and ate and ate. She had a large pot of boiled potatoes, some outstanding ham and an assortment of pickles. It was delicious and entertaining.  Cheers, Mich |
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Post by hwinpp on May 3, 2011 7:43:19 GMT
The problem with raclette is that the portions are so small. Ideally the friends you invite also have a raclette grill  |
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Post by auntieannie on May 4, 2011 9:33:53 GMT
if I had a raclette grill, I would invite Kerouac for raclette!
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Post by Deleted on May 4, 2011 16:50:05 GMT
I have the same problem, Annie -- a desire for raclette and nobody to participate. Oh that is soooo sad K2!  |
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Post by Deleted on May 4, 2011 16:54:58 GMT
Hi Rita, I too enjoy Raclette!! We were invited to a cousin in France on one of our trips and we ate and ate and ate. She had a large pot of boiled potatoes, some outstanding ham and an assortment of pickles. It was delicious and entertaining. Cheers, Mich Oh it sure is Mich, and it's more entertaining than a fondue! |
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Post by mich64 on May 4, 2011 18:16:36 GMT
I agree Rita. We had a cheese fondue when on a trip to Switzerland as our evening meal. I would not recommend this. I think cheese fondue is too much as a meal and if could somehow be served in a smaller portion I would have it again. However, it is an experience that I think you should do if you have the opportunity.  Cheers, Mich |
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Post by Deleted on May 5, 2011 16:26:08 GMT
Fondue's were all the rage in the UK in the late 70's and early 80's, never hear mention of them now though.
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Post by auntieannie on May 8, 2011 16:08:20 GMT
I would eat a cheese fondue, but for lunch rather than dinner.
Problem with raclette served commercially is indeed that the portion is tiny. a "normal" portion would be about 4 raclettes from the half-cheese ... which would compare volume-wise to about 8 portions of the raclette oven you are showing in a link earlier in this thread.
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Post by Deleted on May 8, 2011 16:55:14 GMT
I found myself looking at the pre-sliced raclette cheese at the supermarket yesterday, wondering how I could use it without a raclette set.
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Post by bixaorellana on May 8, 2011 20:21:12 GMT
Could it be made in the oven broiler/grill?
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Post by joanne28 on May 9, 2011 1:24:31 GMT
There used to be a Swiss restaurant called Le Mazot in Montréal and my mother and stepfather used to take us there occasionally and I always had the raclette. I loved it. Unfortunately the restaurant is long gone - this was back in the 70s.
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Post by Deleted on May 9, 2011 7:41:47 GMT
I found myself looking at the pre-sliced raclette cheese at the supermarket yesterday, wondering how I could use it without a raclette set. As Bixa has suggested Kerouac - afterall the raclette set is just a table top grill and griddle, although I wouldn't recommend putting raclette cheese into a frying pan or onto a griddle. |
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Post by auntieannie on May 9, 2011 13:10:54 GMT
K, what I would do with that pre-sliced raclette cheese is as follows:
Slice a few tomatoes, pan fry in a little olive oil with pepper, herbs to taste and maybe even finely chopped garlic or onion.
soak day old bread in milk or white wine
put the wet bread in an oven-proof dish, cover with the tomatoes, top with the cheese slices and put under the grill in the oven until the cheese is nicely golden.
you could even add cooked ham or bacon somewhere in the mix.
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Post by Deleted on May 9, 2011 19:33:30 GMT
But the whole point of raclette is to share it "live" with friends, not just pull something out of an oven to eat alone.
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Post by auntieannie on May 9, 2011 20:56:25 GMT
agreed... what about some of us on here prepare the same dish one night and it would be like eating together virtually? ;D
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Post by bixaorellana on May 10, 2011 0:50:58 GMT
Huddled in front of our lonely toaster-ovens?
;D
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Post by auntieannie on May 14, 2011 9:15:52 GMT
;D
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Post by fumobici on May 14, 2011 14:25:27 GMT
I had raclette rösti at a Swiss restaurant Sunday night while my aunt and uncle had traditional raclette. The raclette rösti was apparently finished in an oven and required nothing more of me than eating it. It was wonderful though probably not diet food. The restaurant had a raclette set like in the original post in the center of the table and then a variety of things to make the raclette with. I think the gherkins were the most interesting. The portions in the restaurant were anything but skimpy hence the sharing. I think you are supposed to be huddled around a fireplace with the raclette iron heated in the coals to be authentic though.
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Post by auntieannie on May 14, 2011 16:53:12 GMT
the authentic way is to have the half-cheese on a flat stone - usually a thick slate, in front of an open fire or rather the live coals after an open fire. No raclette iron.
Usually outside like on a corner of your vineyard during harvesting time as you'd have the cheese melting and the workers would take turns getting one on a piece of bread whilst harvesting continuously.
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Post by lagatta on May 15, 2011 0:16:57 GMT
Joanne, Le Mazot is no more - I also remember that restaurant; it was very nice and not a tourist trap like Alpenhaus. However, there is a restaurant called "La Raclette" in the Plateau-Mont-Royal district. Their menu is a bit more extensive - food generally from la Suisse romande and Rhone-Alpes (you will pardon me, I am not in Mtl and am typing on an anglo keyboard) but they do raclette, and it is good. www.montrealfood.com/restos/raclette.html Very nice terrace on a quiet street in la belle saison. It is a bring your own wine, unknown in France and as far as I know in Switzerland (I've only been there briefly, alas). Alas wine is overtaxed here and we love wine, so byows make decent wine with good meals affordable. Joanne, I have young romantic memories of Le Mazot! |
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