Archive for February, 2015
Snowed in? Too cold to venture outside for more than a few minutes? Me, too. That’s why you might want to try this cooking technique and recipe from Jessie Voigts–the force behind Wandering Educators.
I’ve found the perfect way to cook in winter. It warms up our kitchen, is participatory, and encourages long conversations at the dinner table, while simultaneously feeding us. What is it?
A raclette grill!
Let me share the joys of this unique kitchen item with you.
Raclette is a cheese from Switzerland (a gooey, delicious, melty cheese that is well worth purchasing if you can find it). Traditionally, you’d purchase it as a large round, and melt the edges by the fire. But it is also a way of cooking food – presumably, from the herdsmen up in the Alps that put their food near the fire, melting cheese and cooking meat and veggies to go along with that melty, cheesy goodness.
And, of course, now you can buy an electric raclette grill. It comes with a non-stick griddle on top (ours is double-sided, more on that later), and 8 little pans for melting things underneath. It has a turn dial to control the heat.
Here’s how to use your raclette grill:
Chop up sausages, cooked potatoes, sliced onions, sliced peppers, and other vegetables you’d like to eat with your dinner. You can arrange them all on a central plate, or have people choose their own and keep them near to hand to facilitate the ease of cooking for each person.
Prepare some cheese. If you don’t have raclette, don’t worry. Use a melty cheese (jack, gouda, havarti) or even a sharp cheddar (although this does not melt as well). Shred the cheese or cut it into pieces.
Garlic butter is a good idea. Chop up some garlic and put a bit in the melting pan, and add a knob of butter. This is especially delicious over potatoes.
We’ve also made mini nachos, with just a few chips and some shredded Mexican cheese.
Heat up your grill, and then top with the things you’d like cooked. When they are almost done, you can do one of two things:
- Melt your cheese in pans underneath and pour it over the cooked items on your plate.
- Put some of the grilled items in the melting pans, and top with cheese. Let it melt for a bit.
To be honest, I prefer method #2. It results in gooier cheese to pour over your food items. That little tray of melted cheese is a beautiful sight.
The other side of our raclette grill has two large indentations to make pancakes – or crepes. We had chopped chicken that I mixed into a savory béchamel sauce, and put into the crepes. Of course, there were a few crepes left over, so the nutella jar also found its way to the table.
This way of cooking is similar to fondue, in that you sit around the table, watch your food cook, interact with it, eat slowly (those melting cheese pans are small), and laugh a lot. The kitchen warms up, time slows down, and winter seems to be held at bay by more than just the walls of your home. You can almost imagine being in the Alps, cooking your meals by the fire, and eating slowly, enjoying every bite.
What might you make on a raclette grill?