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#496316 - 11/11/07 05:47 PM Hey Michael B. (PoStTeNeBrAsLuX)
jon-nyc Offline
2000 Post Club Member

Registered: 02/09/05
Posts: 2023
Loc: NY
Raclette for dinner?

Thats so.... decadent.

I'm jealous.
If you don't talk to your children about equal temperment, who will?

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#496317 - 11/11/07 06:03 PM Re: Hey Michael B. (PoStTeNeBrAsLuX)
pianojerome Offline
9000 Post Club Member

Registered: 01/01/05
Posts: 9868
I'd never heard of raclette. Sounds cheesy.

Traditional Raclette is a semi-firm, salted cheese made from cow's milk. However, varieties exist made with white wine, pepper, herbs, or smoked. The cheese originated in the Swiss canton of Valais, but is today also produced in the French regions of Savoie and Franche-Comté.

The cheese is usually fashioned into a round of about 6 kg (13 lb).

Raclette is also a dish indigenous to parts of Switzerland, Wallonia and France. The Raclette cheese round is heated, either in front of a fire or by a special machine, then scraped onto diners' plates; the term raclette derives from the French racler, meaning "to scrape". Traditionally, it is accompanied by small firm potatoes (Bintje, Charlotte or Raclette varieties), gherkins, pickled onions, dried meats (such as prosciutto and viande des Grisons), sliced peppers, tomato, onion, mushrooms, pears, and dusted with paprika and fresh-ground black pepper.

In the Swiss canton of Valais, raclette is typically eaten with tea or other warm beverages, or with a type of white wine called Fendant, made from the Chasselas grape. Drinking water along with your raclette is said to interfere with the digestion of the cheese, although this is likely an "old wives' tale" as there is no scientific basis for this. It is normally accompanied by a white wine, such as the traditional Savoie wine, a Riesling or a Pinot Gris.

Raclette was mentioned in medieval writings as a particularly nutritious meal consumed by peasants in mountainous Switzerland. It was then known in the German-speaking part of Switzerland as Bratchäs, or "roasted cheese." Traditionally, the Swiss cow herders used to take the cheese with them when they were moving cows to or from the pastures up in the mountains. In the evenings around the campfire, they would place the cheese next to the fire and, when it had reached the perfect softness, scrape it on top of some bread.

A modern way of serving raclette involves an electric table-top grill with small 'pans' to heat slices of raclette cheese in.

Did you know there is a Swiss Raclette Association ?

As for me, I'm having chicken soup with kreplach. Another good meal for a cold day.

#496318 - 11/11/07 06:50 PM Re: Hey Michael B. (PoStTeNeBrAsLuX)
PoStTeNeBrAsLuX Offline
2000 Post Club Member

Registered: 10/31/05
Posts: 2618
Loc: Geneva, Switzerland
Thats so.... decadent.[/b]

One should never skimp on the good things in life... though I don't need to say that to a fellow Bosie owner, do I now? ;\)

A modern way of serving raclette involves an electric table-top grill with small 'pans' to heat slices of raclette cheese in.[/b]

Over the years we seem to have accumulated a variety of raclette sets of differing sizes up to a monster 12 pan version. As there were only four of us we used our 4-pan device. Accompanied by the obligatory small firm potatoes plus green salad, courgettes, gherkins, red and yellow peppers, and indeed a few glasses of Chasselas (though of Genevan rather than Valaisan origin.) Temperatures have dropped here over the past week (witness the first snowfall on the Jura ridge opposite PoSt Towers last Thursday), so something hot, heavy and cholesterol-laden was definitely the seasonal order of the day.

Did you know there is a Swiss Raclette Association?[/b]

I like the look of their Recipe of the Week... sweet and sour raclette sounds like a good idea \:\)

ObPiano (now listening): Isn't Kreisleriana a gorgeous piece of music, especially when played by Radu Lupu?

-Michael B.
There are two rules to success in life: Rule #1. Don't tell people everything you know.


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