Monday, May 22, 2006

Raclette

This is actually a winter dish in Switzerland (like Fondue), but it was nice and cold enough the other day, to eat raclette at night outside. Normally you'd use a special raclette grill for this dish, but since I don't have one here, my favorite toaster oven worked just fine.

I think it's most fun to eat this with several people as you're grilling the cheese directly at the table.



for 2 people:

Ingredients:

about 300 g gruyère cheese (from Trader Joe's); if you like a stronger cheese taste, you might want to find an aged gruyère (sometimes at TJ's as well)
small potatoes (as many as you think you can eat)
pickled cucumbers
pickled pearl onions
paprika


Instructions:

Cut the cheese into thin slices (1/8", a few mm) with a sharp knife. Arrange on a plate and set aside.

Wash the potatoes (don't peel the skin) and microwave them until they're almost completely cooked. This takes only about 2-3 minutes if the potatoes are small.

Preheat a toaster oven to about 400 F. (180 C.)

When you're ready to eat, cut the potatoes lengthwise in half, arrange on your baking dish, put a few slices of cheese on top, sprinkle with paprika and grill until cheese is melted and has a nice, brownish color.

Only put as much at a time in the oven as you can eat in a short amount of time as the cheese will become rubbery if it gets cold.

Eat immediately while hot with a few pickled cucumbers and pearl onions. I like to drink a dry white wine with this dish.

En guete! (Enjoy your meal in 'swiss-german').

4 Comments:

At 10:59 PM, Anonymous Anonymous said...

Daniel,

Thanks for the easy-to-produce dinner idea. Do you pickle your own onions? Got a recipe? Or do you get them off the shelf at Shreiner's?

Robert

 
At 11:56 PM, Blogger Dan said...

I've never pickled anything, actually! But I'm curious now. Those ones I've been using, I got them jarred at either Bristol Farms or Whole Foods, possibly Surfas. But if YOU do have a recipe, I'd love to know.

 
At 7:35 AM, Anonymous Anonymous said...

Daniel,

For spicy pickled onions I use a package of Noh Brand Vinha d'Alhos "Portuguese Fish Mix." I substitute Marukan brand seasoned Japanese rice vinegar for the vinegar and sugar indicated in the recipe for pickled onions on the back of the envelope. Use a Mason jar and keep in the fridge for three days or more. Great stuff! Noh products are in Asian and Hawaiian markets.

For crunchy English-style onions try this recipe:

PICKLED ONIONS
Gourmet March 2005
Yield: about 2 cups

Ingredients:
10 ounces 1” boiling onions, peeled (about 16 medium onions)
1 1/2 cups malt vinegar
1/2 cup water
3 tablespoons packed dark brown sugar
2 tablespoons pickling spice
1 1” piece fresh ginger, peeled and sliced

Method:
Cover onions with water in a 2 to 3 quart heavy saucepan, then bring to a simmer and cook 5 minutes. Drain and transfer to a clean heatproof jar. Simmer remaining ingredients in saucepan 5 minutes, then pour over onions. Cool completely, uncovered. Chill, covered, 1 week to allow flavors to develop. Pickled onions can remain chilled up to 3 weeks.

Hope you enjoy these,
Robert

 
At 9:25 AM, Blogger Dan said...

Great! Thanks for sharing Robert! i hope some of the readers here will try that out as well...

 

Post a Comment

Links to this post:

Create a Link

<< Home