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I Have Tried Raclette That My Parents Brought Back from Switzerland. I

Ingredients

  • There are Raclette machines sold in Switzerland. One appears to be a stand
  • for the half-wheel of cheese and a heating element to melt it. Another
  • looks like a toaster oven with individual trays to melt slices of cheese
  • with other toppings...

Instructions

am still having trouble finding it in Los Angeles--One store (Trader Joe's). says they normally stock it in the fall.... Lacking both devices, I resorted to gently melting slices of the cheese in a non-stick frying pan and pouring the liquid cheese on the peeled, boiled potatoes. This worked fine and tasted great. I left the original German in case my translation is lacking. RACLETTE Light a good fire. Buy yourself a half wheel of real Raclette cheese, preferably from the Valais (Gosmer, Bagnes, Orsie`res etc.), between three and five months old. Scrape off the rind, top and bottom, so that the cheese can melt more easily. Prepare boiled potatoes in their skins and have a ready supply of gherkins or cornichons, pickled onions and black pepper. When the fire died to a mass of glowing embers, procure yourself a large flat stone and put it before the fire. Set the half cheese on top, its cut surface exposed to the heat. Nearby have a supply of plates. As the cheese melts, scrape it off on to a plate and serve it at once. Continue this way until everyone is full. --------------------------------------- RACLETTES Sicher sind die Kuhhirten der Schweizer Alpen, vor allem des Wallis, diejenigen, die als erste die Vorla"ufer der heutigen Raclette ausprobiert haben. Vor dem Holzfeuer sitzend, hielten sie mit einer langen eisernen Gabel Ka"sestu"cke u"ber die Flammen. Dieser von allen Seiten gebra"unte und butterweiche, geschmolzene Ka"se wurde auf Brotschnitten gestrichen. Spa"ter taucht die Raclette dann in Restaurants auf, nachdem sie sich etwas weiterentwickhelt hat. Man stellt einen halben Ka"selaib vors Feuer, der aufgeschnittene Teil dem Feuer zugewandt. Sobald die Oberfla"che schmilzt, schabt man (schaben = racler, daher der Name) den geschmolzenen Teil auf einen heisser Teller. Man tra"gt sofort auf und reich dazu ungescha"lte Kartoffeln, Gewu"rzgurken und kleine Zweibeln. Heute gibt es elektrische Raclette-Apparate, mit denen man die Raclette am Tisch zubereiten kann. Dabei ist jedem Gast die Wahl der aufgetischen Beilagen u"berlassen. Auch fa"llt dabei die Wartezeit, der Nachteil der traditionellen Methode, weg. The cowboys in the Wallis region are thought to be the first to prepare raclette. Sitting before a hot fire thay held the cheese over the flame with a long iron fork. The cheese browned and became as soft as butter inside. This cheese was served on bread slices. Later raclette appeared in restaurants, where it wwas further developed. The wheel of cheese was cut in half and the cut edge was placed close to a hot fire. As the cheese melts the soft part is scraped off and placed on a plate and immediately served. (the name raclette comes from racler which means to scrape.) It was served with boiled unpeeled potatoes, pickles and small onions. Today, electric raclette machines are available, where raclette is prepared on the table. that way each guest can choose what he or she would like to add. That cuts the waiting time down, which is a disadvantage with the traditional method. ---------------------------------------------------- Raclette 1 (mit dem traditionellen Raclette-Apparat) (with a traditional Raclette apparatus) ---------------------------------------------------- * $$ 20 min Pro Person: per person: 150 g Raclette-Ka"se 150 g raclette 3 bis 4 Kartoffeln 3 to 4 potatoes 2 Tomaten 2 tomatoes Knoblauch garlic Oliveno"l olive oil Petersilie parsley Basilikum basil Salz salt Pfeffer pepper Die Kartoffeln mit der Schale kochen. Die Tomaten auf provenzalische Art zubereiten: in Ha"lften schneiden, gehackte Kra"uter und Knoblauch dau"berstreuen. Mit etwas O"l in einer Pfanne garen lassen. Salzen, pfeffern, warm stellen. Den Ka"se in den Apparat legen, Kartoffeln und Tomaten auftragen. Jeder Gast scha"lt sich seine Kartoffel, nimmt Tomaten dazu und schabt, wenn er an der Reihe ist, den geschmolzenen Ka"se ab. Eine Pfeffermu"hle bereitstellen. Boil the potatoes in the skins. Prepare the tomatoes by cutting them in half and sprinkling with chopped herbs and garlic. Cook lightly in an oiled pan. salt, pepper and keep warm. Put the cheese in the raclette device and serve with the potatotoes and tomatoes. Each guest peels his/her own potatoes and scrapes the cheese in turn. Have a pepper mill handy. --------------------------------------------- Raclette 2 (mit dem modernen Raclette-Gera"t) (with a modern Raclette machine) --------------------------------------------- * $$ 40 min Pro Person: per person 150 g Raclette-Ka"se 150 g raclette 2 bis 3 Kartoffeln 2 to 3 potatoes Beilagen: side dishes 2 Scheiben Lachsschniken 2 slices smoked ham 2 Scheiben Speck 2 slices bacon 2 Scheiben Rollschniken 2 slices rolled ham schwarze Oliven black olives Gewu"rzgurken pickles Tomaten tomatoes Perlzweibeln pearl onions Mixed Pickles pickled vegetables Birnen pears Pilze mushrooms 1 Zitrone 1 lemon Die Kartoffeln mit der Schale kochen und warm stellen. Den Ka"se in du"nne Scheiben schneiden und die Kruste abschneiden. Die Tomaten waschen und in Scheiben schneiden, die Zweibeln scha"len und schneiden. Die Verschneidenen Schinken- und Specksorten auf einer Platte zurechtmachen. Die anderen Beilagen in Scha"lchen anordnen. Jeder Gast hat ein kleines Pfa"nnchen, in dem er den Ka"se mit den Zutaten seiner Wahl schmelzen la"sst. Eine Pfeffermu"hle und Paprika bereitstellen. Boil the potatoes in the skins and keep warm. Remove crust and thinly slice the cheese. Wash and slice tomatoes. Peel and slice onions. Arrance the meats on a plate. Place other side dishes in small bowls. Each guest has a small pan to melt the cheese with side dishes. Have a pepper mill and paprika handy. Raclette auf diese Art serviert, gibt jedem Gast die Mo"glichkeit, seinem Ka"se mit den Beilagen seiner Wahl, Zweibelringen, Tomatenscheiben, Birnenzierteln, halben Essigkurken, sehr feinem Speckstreifen, Lachsschinken oder rohem Schinken zu belegen und so das ganze Essen sehr abwechslungsreich zu gestalten. Each guest may add onion rings, tomato slices, pear quarters, pickle halves, very thin bacon slices, smoked or raw ham to his cheese.

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