Raclette
Peasant Pastoral
Fondue isn’t the only Swiss peasant dish featuring cheese -- another is Raclette.
Raclette is a pungent Swiss cheese somewhat reminiscent of Gruyere. It’s typically softer and a bit more oily than Gruyere. The French also make a Raclette, but in my experience it’s milder than the Swiss variety and not as good.
To make the dish, you boil potatoes, then hold up a large chunk of Raclette to a fire. As the cheese melts you scrape it off and put it on the potatoes. The characteristics of the process mean that Andre gets some cheese on a chunk of potato; the wheel is again exposed to the fire and, when suitably melted, Michele gets the next helping of cheese; the process is repeated and Guy gets some cheese; this rotation continues until everyone has had enough.
In the meantime, as everyone waits their turn, they munch on assorted pickles, olives, and sliced meats such as salami or cold ham. This approach makes for a great, lingering meal filled with munching and conversation. You can find electric Raclette machines that imitate the traditional fire (and so lend themselves to eating in rotation), and others that melt individual portions of cheese. I typically place slices of cheese over boiled potatoes in ramekins and then broil them in the oven. Not as much fun, but cheap and convenient.
Raclette is most available in the late fall and early winter. You can usually find it in specialty cheese stores, occasionally in supermarkets, Trader Joe’s sometimes has it, and if all else fails you can order it over the Internet. Again, I recommend the Swiss variety, but the French Raclette is still good.
Raclette
Raclette cheese (about 1/4 lb per person plus another 1/4 lb per every two people)
Assorted pickles (Cornichons, which are tiny dill pickles, are addictive and traditional and I usually include sweet gherkins and pepperoncini)
Assorted olives
Sliced meats (salami, summer sausage, and cold roast beef, ham, and turkey)
Firm-fleshed potatoes (6 - 8 oz. per person plus another 6 oz per every two people -- I recommend small red-skinned potatoes)
Freshly ground black pepper
Boil unpeeled potatoes in salted water until tender. In the meantime, make up a platter of pickles, olives, and meats.
Place potatoes in individual ramekins and, using a fork, break up potatoes into bite-sized chunks. Slice cheese and layer generously over potatoes. Place ramekins in oven beneath broiler and cook until cheese melts and bubbles. Generously grind black pepper over melted cheese (or allow each individual to do so) and serve.
Ideally this should be served with a crisp, fruity white wine. But a hard apple cider would also be good. Pick a cold snowy or rainy winter night, build a fire, and enjoy it as an impromptu picnic on the floor.
Kevin
Fondue isn’t the only Swiss peasant dish featuring cheese -- another is Raclette.
Raclette is a pungent Swiss cheese somewhat reminiscent of Gruyere. It’s typically softer and a bit more oily than Gruyere. The French also make a Raclette, but in my experience it’s milder than the Swiss variety and not as good.
To make the dish, you boil potatoes, then hold up a large chunk of Raclette to a fire. As the cheese melts you scrape it off and put it on the potatoes. The characteristics of the process mean that Andre gets some cheese on a chunk of potato; the wheel is again exposed to the fire and, when suitably melted, Michele gets the next helping of cheese; the process is repeated and Guy gets some cheese; this rotation continues until everyone has had enough.
In the meantime, as everyone waits their turn, they munch on assorted pickles, olives, and sliced meats such as salami or cold ham. This approach makes for a great, lingering meal filled with munching and conversation. You can find electric Raclette machines that imitate the traditional fire (and so lend themselves to eating in rotation), and others that melt individual portions of cheese. I typically place slices of cheese over boiled potatoes in ramekins and then broil them in the oven. Not as much fun, but cheap and convenient.
Raclette is most available in the late fall and early winter. You can usually find it in specialty cheese stores, occasionally in supermarkets, Trader Joe’s sometimes has it, and if all else fails you can order it over the Internet. Again, I recommend the Swiss variety, but the French Raclette is still good.
Raclette
Raclette cheese (about 1/4 lb per person plus another 1/4 lb per every two people)
Assorted pickles (Cornichons, which are tiny dill pickles, are addictive and traditional and I usually include sweet gherkins and pepperoncini)
Assorted olives
Sliced meats (salami, summer sausage, and cold roast beef, ham, and turkey)
Firm-fleshed potatoes (6 - 8 oz. per person plus another 6 oz per every two people -- I recommend small red-skinned potatoes)
Freshly ground black pepper
Boil unpeeled potatoes in salted water until tender. In the meantime, make up a platter of pickles, olives, and meats.
Place potatoes in individual ramekins and, using a fork, break up potatoes into bite-sized chunks. Slice cheese and layer generously over potatoes. Place ramekins in oven beneath broiler and cook until cheese melts and bubbles. Generously grind black pepper over melted cheese (or allow each individual to do so) and serve.
Ideally this should be served with a crisp, fruity white wine. But a hard apple cider would also be good. Pick a cold snowy or rainy winter night, build a fire, and enjoy it as an impromptu picnic on the floor.
Kevin
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