We had our first experience with raclette this week at Dinner and Dialogue here at the Art Factory. I was so curious before hand how this meal worked - there's a special cheese, a special electrical appliance, and then all these other accompaniments like potatoes, baby corn, sausage, tomatoes, peppers, pickles, onions, mushrooms. Can you imagine why I was curious? Have you ever eaten a hot entree with all of those foods playing a role?
So what I learned: Raclette: named for the specific kind of cheese that is sliced and placed in little trays under a heating coil to melt. Above the heating coil is a cooking surface where you can cook/heat your various vegetables and meats. On your plate is a boiled potato that you pour the melted cheese over and add all the other stuff in a combination of your choosing. I also learned from my tablemates that the French make it with a very distinct set of ingredients (potentially quite appalled by all the things we were including), that the pickles are a must have to Germans, that we see all the Raclette machines in the store windows right now because "it's the time of year for Raclette" -- and that it tastes really good. :)
2 comments:
no kidding! i googled 'raclette portland' only two days ago because i remember having/loving it in burundi and was curious if there was any place to find it locally. i was unsuccessful so i guess that settles it: i'm coming to visit, so you better get your own grill :)
The great thing about Raclette is that you can add whatever elements to the meal at your own choosing! I like the idea of baby corn! How did you like it??
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