Raclette

Many of you are familiar with Cheese Fondue which has its roots from Switzerland.  Raclette is another Swiss innovation.  It is melted cheese (broiled) that is served over boiled baby potatoes and accompanied by pickled vegetables, pickles and olives.  A few models of Raclette ovens have a grill pan on the top of the broiling elements where you can cook meats, seafood, bacon or grill vegetables if so desired.  My parents gifted us with a wonderful Raclette oven a few years ago (link) and we have enjoyed it over the past few years.  My daughter especially likes shrimp and though I know that shrimp and cheese do not typically get served together I do make some for the kids.  There is even a Raclette cheese.  I buy mine at Trader Joe’s, but you can find them at well stocked grocery stores from time to time.  I have had success in freezing the cheese too – to keep it until the day I make it. If you cannot find Raclette cheese Gruyere will make an excellent substitute as it is similar in taste and texture.  Preheat the Raclette oven for about 10 minutes before using.  The cheese is melted in non stick trays under the broiler.  The meats and vegetables are grilled above on the grill pan if your Raclette oven has that option.

Melt the cheese and serve over boiled baby potatoes that you have roughly mashed with your fork. Season with caraway seed if desired, and dried minced oregano.  Serve with pickled vegetables, roasted bell peppers, pickles and an assortment of olives.  For meats I cooked Filet Mignon cut into 1 inch pieces and jumbo shrimp that had been peeled and cleaned.

Enjoy!

 

 

 

 

 

 

 

Jacket Potatoes with Bacon & Mushroom Sauce

I have been part of food forums for a few years and this recipe was recommended by someone on such a site.  I tried it and it was an instant hit.  The recipe is originally from Paula Deen on the Food Network.  As all things Paula Deen it is a rich recipe!  Ingredients are bacon, heavy whipping cream, mushrooms, and brandy (which you ignite to burn off the alcohol content) — but it makes for a well loved recipe.  Her original recipe also has peppercorns, but my kids don’t care for it, so I add ground fresh pepper instead.

Just a word of caution, you might want to warn your family you are about to ignite brandy — I forgot to mention that once and my husband was willing to douse our dinner with a fire extinguisher – do remove it from the burners – I almost melted my microwave!  Oh it’s so much fun to  cook.  You never know what will happen!

Jacket Potatoes with Bacon & Mushroom Sauce

adapted from Paula Deen

Serves 6

Ingredients:

• 6 large baking potatoes, scrubbed and sprinkled with kosher salt
• 1 package Hormel Low Sodium Bacon
• 1 package sliced mushrooms (Baby Portobella mushrooms are nice for variety)
• 1/4 cup brandy
• 1 – 1 1/2 cups heavy whipping cream
• 1/2 tsp salt
• 1 tsp black ground pepper

Directions:

1. Bake the potatoes at 425 for 60-75 minutes until they are soft and cooked through.
2. Cut the bacon up into small pieces and cook over medium high heat in a large skillet.  Remove the crisp bacon from the fat and fry the mushrooms in the baking fat until they are browned.  Pour off the excess bacon drippings.  Add 1/4 cup of brandy to the mushrooms.  (Do NOT pour directly from the bottle, measure first, pull the skillet from the heat and add the brandy from a measuring cup.  Ignite the brandy with a lighter, keeping the skillet away from face, hair, smoke detectors and the like- once the flame dies down you can put it back on the burner).
3. Add the bacon bits back into the skillet and add the heavy whipping cream, bring to a boil and reduce the liquid into a sauce.  Season with salt and pepper and serve over the baked potatoes with additional butter of course!

Thank you Paula Deen – it is one of our favorites.

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