Picture from http://www.raclette.com.au/
Table set up before guests arrive
Different garnishes of sweet and pickled things
Tray before it goes on griller, that's paprika on top!
Melted raclette poured on potatoes!A few months ago, some friends approached me about having a Raclette party at my digs. They explained to me that I didn't have to cook and that they'd bring all the wine! I'm IN!!!
One of our friends, Miriam is from Switzerland and wanted to share a lesson in Raclette parties with us. I had no idea what this would entail so I did a bit of research beforehand. The website that came up; www.raclette.com.au didn't explain much. I even pulled up images on google (see first picture above). I'd just have to be patient, let go of all inhibitions and appreciate what Miriam was cooking!
Miriam arrived early to set up and I was immediately fascinated by her raclette 'tools'. Out came a grill type thing with 6 small individual trays for 'melting'. Once all the guests arrived we were treated to crab cakes and salad as a side since Raclette-ing is all about carbs and rich ingredients.
You start by decorating your individual trays with raclette cheese, mushrooms and choices of many pickled things such as cornichons, onions, jalapenos, top off with a few pineapple pieces for a touch sweetness. Then you stick your tray under the coils of the raclette grill and let it melt away! When the cheese starts bubbling and browning you know it's ready. Next, poor this goodness all over you potatoes. We were lucky enough to have enjoy a variety of salts courtesy of our friend/owner, Bronwyn of Spice Station in Silverlake. We lesiurely sprinkled Black sea salt, Himalayan pink salt, and everyones' favorite, Truffle salt all over our potatoes.
One of our friends, Miriam is from Switzerland and wanted to share a lesson in Raclette parties with us. I had no idea what this would entail so I did a bit of research beforehand. The website that came up; www.raclette.com.au didn't explain much. I even pulled up images on google (see first picture above). I'd just have to be patient, let go of all inhibitions and appreciate what Miriam was cooking!
Miriam arrived early to set up and I was immediately fascinated by her raclette 'tools'. Out came a grill type thing with 6 small individual trays for 'melting'. Once all the guests arrived we were treated to crab cakes and salad as a side since Raclette-ing is all about carbs and rich ingredients.
You start by decorating your individual trays with raclette cheese, mushrooms and choices of many pickled things such as cornichons, onions, jalapenos, top off with a few pineapple pieces for a touch sweetness. Then you stick your tray under the coils of the raclette grill and let it melt away! When the cheese starts bubbling and browning you know it's ready. Next, poor this goodness all over you potatoes. We were lucky enough to have enjoy a variety of salts courtesy of our friend/owner, Bronwyn of Spice Station in Silverlake. We lesiurely sprinkled Black sea salt, Himalayan pink salt, and everyones' favorite, Truffle salt all over our potatoes.
Overall, it was a very fun experience, especially since you can take your time and gab with friends for hours over a few bottles of wine. Thanks everyone who came, especially Miriam who taught me a new tradition!
1 comment:
This sounds like the type of party I wanna have too! Can't argue with wine, cheese, potatoes, pickled things and good friends.
Love your blog and website, Tammy!
Post a Comment