Frecossais Posted March 22, 2011 Share Posted March 22, 2011 I have been invited several times to French neighbours' homes for a raclette meal. I've been surprised to find that it's only used for melting cheese that you then pour on to cold meats. When I use mine at home, I buy chicken breast or lamb steak or beef steak which I cut into strips and cook on the raclette. I've also used cut up fish, (tuna and salmon). Does anyone else use their raclette differently? I find it such a relaxed way of eating, with all guests contributing to the cooking. Link to comment Share on other sites More sharing options...
Théière Posted March 22, 2011 Share Posted March 22, 2011 Cook the odd prawn and scallop to Link to comment Share on other sites More sharing options...
idun Posted March 22, 2011 Share Posted March 22, 2011 A few years ago on here Miki and I had a few words about what a raclette constitutes.I am for the traditional. Where I used to live, everyone served it tradionally. A plate of very good charcuterie and a selection of sliced raclette cheeses, preferably with the skin removed, including brezain which is mildly smoked (miam miam) and a big bowl of hot potatoes. A few cornichons to accompany and what could be better.For quite different meal we had pierrade where an assortment of fish meats and some veg would be cooked at the table on a stone. And another meal was the varieties of fondues. The most superb fondue savoyarde (recommend Resto Les Pietons in Chambery for that), or the one where there is hot oil and meat is dipped in, OR hot wine where meat is dipped in and cooked.Mountain dishes are on a theme and are usually simple and delicious if the best of ingredients are bought and they are kept as simple as they should be.I do believe I would boude is someone gave me a raclette and had messed around with it. I'm sure I would. I would have so looked forward to a raclette and then be given something quite different, by the sounds of it, what a deception it would be. Link to comment Share on other sites More sharing options...
Mr Coeur de Lion Posted March 23, 2011 Share Posted March 23, 2011 Used to love raclette. Even taught the French what to do with bacon - cook it! Link to comment Share on other sites More sharing options...
Pierre ZFP Posted March 23, 2011 Share Posted March 23, 2011 I'm with Idun on this . A raclette on a winter's evening, very simple, cheese, potatoes, sliced meats etc fantastic (I don't like smoked cheeses generally but hey, that's just me)To my mind a pierrade is different where you get to cook your own bits and pieces be it veg or meat. I don't offer fish at the same time as I find it can taint the meats and everything ends up 'fishy'Either way, both are delicious Link to comment Share on other sites More sharing options...
Gardener Posted March 23, 2011 Share Posted March 23, 2011 Our raclette takes forever to get hot and then we'd struggle to cook meat on it. Cheese straight to microwave for us heathens. Link to comment Share on other sites More sharing options...
idun Posted March 23, 2011 Share Posted March 23, 2011 Mr Coeur de Lyon, that is a terrible waste of very very expensive jambon de parme when a person is having a decent plate of charcuterie. I know it can be cooked, I have the odd special recipe where I cook it, but not with a raclette. I'll stick with what the montagnards prefer thankyou. Link to comment Share on other sites More sharing options...
Frecossais Posted March 23, 2011 Author Share Posted March 23, 2011 My raclette, and it appears to be called a raclette, also has a smooth circle on top that can be used to make crepes. Have never done that, that's where I cook the fish. I do believe Idun, that the ridged top of the hotplate suggests that it is used to cook meat on. I serve new potatoes and a salad with mine. But you have obviously eaten in this purist way far oftener than me, and so prefer it. I won't invite you for a raclette chez moi as Id rather cook on its top. What is it they say? A chacun son gout, nein? Link to comment Share on other sites More sharing options...
pachapapa Posted March 23, 2011 Share Posted March 23, 2011 Stuff your raclette![:)]Get a plancha and make a decent meal!http://www.ff-cuisine-plancha.fr/images/menu.pdf Link to comment Share on other sites More sharing options...
idun Posted March 23, 2011 Share Posted March 23, 2011 Purist, yes, fault of those montagnards and their good food.Surely your neighbours got you to pour the cheese onto the hot potatoes? My raclette set is very old and has nothing on the top other than the lid and a sort of dip in it to place the bowl of potatoes. Just a fairly typical raclette set. Eventually they started to change them into what everyone seems to know now with grills on the top and places even for mini crepes. I have seen the half moon ones for sale in specialist shops, and I have certainly had raclettes served to me on the half moon ones in mountain restos in France and Switzerland, and they always make me think of Heidi. There is another aspect of this too. I always spent a lot of money on a raclette meal. The cheese was expensive and the charcuterie too. As the traditional dish marries beautifully, I cannot see why I would go to all the expense of buying other things to cook up which would not necessarily add to the meal. Link to comment Share on other sites More sharing options...
Théière Posted March 24, 2011 Share Posted March 24, 2011 [quote user="pachapapa"]Stuff your raclette![:)]Get a plancha and make a decent meal!http://www.ff-cuisine-plancha.fr/images/menu.pdf[/quote]If you haven't got a Raclette, you can't play [:P] Link to comment Share on other sites More sharing options...
Charly Posted March 24, 2011 Share Posted March 24, 2011 Oh how mean, Theiere - I think he should be allowed to play if he can share with us his recommendation for a raclette stuffing !!! [;-)] Link to comment Share on other sites More sharing options...
Frecossais Posted March 24, 2011 Author Share Posted March 24, 2011 I was going to do my version of a raclette when our French visitors come over. Now I'm in two minds. Hmmmmm! Link to comment Share on other sites More sharing options...
idun Posted March 24, 2011 Share Posted March 24, 2011 As I said, Miki and I had a big of a debate about eating raclette and he was all for eclectic raclette and I was not.You are a couple of hours drive north, from my old home in the Alps so maybe the people there would be happy enough with a bit of a change. Also La Bourgogne has it's own specialities and will probably not be so 'fussy' about what those montagnards eat. Link to comment Share on other sites More sharing options...
Frenchie Posted March 25, 2011 Share Posted March 25, 2011 [quote user="Pierre ZFP"]I'm with Idun on this . A raclette on a winter's evening, very simple, cheese, potatoes, sliced meats etc fantastic (I don't like smoked cheeses generally but hey, that's just me)To my mind a pierrade is different where you get to cook your own bits and pieces be it veg or meat. I don't offer fish at the same time as I find it can taint the meats and everything ends up 'fishy'Either way, both are delicious[/quote]I agree 100% ! Link to comment Share on other sites More sharing options...
Loiseau Posted March 25, 2011 Share Posted March 25, 2011 I'm with Idun, too. Much better with just spuds, cheese and cold meats. Plus gherkins and small pickled onions, of course.Angela Link to comment Share on other sites More sharing options...
pachapapa Posted March 25, 2011 Share Posted March 25, 2011 Viva la Plancha!http://www.lanouvellerepublique.fr/vienne/ACTUALITE/24-Heures/Viva-la-plancha Link to comment Share on other sites More sharing options...
theboy Posted March 26, 2011 Share Posted March 26, 2011 I use raclette in a cauliflour and broccoli bake, along with finely sliced onion, and bechamel. I just poke slices between the florets, lay some on top then pour over the bechamel. Breadcrumbs can be sprinkled over before baking but I prefer not to.Regards, the boy. Link to comment Share on other sites More sharing options...
Doodle Posted March 26, 2011 Share Posted March 26, 2011 Some of our friends are vegetarians so its melted cheese, mixed peppers and cherry toms cooked on the raclette, with jacket spuds, salad and garlic bread followed by a quick wipe of the raclette ready for peaches, plums or whatever soft fruit served with vanilla ice cream - that's all!Chris Link to comment Share on other sites More sharing options...
Chancer Posted March 26, 2011 Share Posted March 26, 2011 By all means indulge your food fantasies but dont mess with tradition, at least not with guests.My raclette deception was as follows, I was invited for a raclette in France by friends (I will let you guess the nationality), the raclette was fired up and loaded up with bacon, beef and horror of horror whole prawns whilst the correct raclette cheese was bubbling underneath, eventually a sort of salad composée arrived and when I asked about the potatoes I was met with a confused stare and told that they could do some if I wanted.I wont mention the winebox that carried a well known supermarket name many years before the advent of the shopping delivery companies, talk about coals to Newcastle.I always take raclette and charcuterie with me when I visit England as I bought a machine (luckily unused) cheaply at a car boot sale as they didnt now what it was for.What I dont get is how much people in my neck of the world are willing to pay for a raclette in a restaurant, I have had some great ones in the Haute Savoie with a huge great cheese being rotated on something similar to a kebab grill and the melted cheese shaved off of it but to pay a fortune in a branché restaurant in Arras or Lille to trip over extension leads trailing across the floor and to prepare your own meal using ingredients bought from the same supermarkets and using the same machine that you do at home seems crazy to me, but then so does paying a fortune for super trendy Welsh Rarebit. Link to comment Share on other sites More sharing options...
Frecossais Posted March 26, 2011 Author Share Posted March 26, 2011 On the other hand, cooking on top of the raclette differently is just an extension of its use. Have decided to cook a meal for French visitors, and keep my raclette for British friends!Sorry Pachapapa, need a picture of that Plancha, can't figure it out. Link to comment Share on other sites More sharing options...
pachapapa Posted March 26, 2011 Share Posted March 26, 2011 [quote user="Frecossais"]On the other hand, cooking on top of the raclette differently is just an extension of its use. Have decided to cook a meal for French visitors, and keep my raclette for British friends!Sorry Pachapapa, need a picture of that Plancha, can't figure it out. [/quote]http://www.youtube.com/watch?v=ry-oHL5vhNg&feature=player_embedded#at=99 Link to comment Share on other sites More sharing options...
ViVienne Posted March 26, 2011 Share Posted March 26, 2011 never had a raclette, so don't know what you are all talking about. Now I feel deprived.. Link to comment Share on other sites More sharing options...
Théière Posted March 26, 2011 Share Posted March 26, 2011 [quote user="Frecossais"]Sorry Pachapapa, need a picture of that Plancha, can't figure it out. [/quote]It's an anti social thing where some bloke goes off to cook stuff, whereas with a Raclette eveyone sits round and cooks and shares.Plancha, a snake oils salesman's BBQTwo can play at that game [:P]http://www.youtube.com/watch?v=blLdoY71y9Q Link to comment Share on other sites More sharing options...
Frecossais Posted March 26, 2011 Author Share Posted March 26, 2011 Thanks Pachapapa. Looks like it's more for outdoors than round the table.And thanks Theiere for the elegant description! Link to comment Share on other sites More sharing options...
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