Have you had raclette yet? Do you know what it is?
In my experience, not many people have had it or are familiar with it so I’m here to help! Raclette is a semi-firm cow’s milk cheese from Switzerland which melts easily and is also a dish that originated in the Alps. The traditional cheese meal is served with boiled potatoes, cornichons, pickled pearl onions (cocktail onions) and white pepper. It’s a simple and delicious meal that is best enjoyed in the company of others with lots of wine.
I first had raclette in a restaurant in Switzerland, then at a friend’s house shortly after our return. Both experiences were fun and delicious, though the serving style was very different. I loved the home version because it was participatory and an event. We bought a raclette grill a couple of years later and love hosting dinner at our house during the winter months. If you enjoy fondue or anything that encourages playing with food, this is for you.
Even though I love to cook, I will tell you this is my favorite dinner to host because: 1. It’s fun to introduce people to new foods 2. It’s EASY to pull off (opening jars and pre-sliced meats and cheeses for the win!) 3. Lots of wine (it helps with digestion!) 4. It’s INTERACTIVE CHEESE!
Posted in Cooking, Food, Recipe, Travel
Tagged cheese, dinner, Food, pickles, raclette, recipe, salami, Switzerland, Travel, wine
Last week’s visit to the Minneapolis Farmers Market felt like cheating when I came home with bagfuls of produce. I loaded up on so many fresh (and dried) items which is a bit rare this late in the season, but this warm Minnesota fall has treated us well. I picked up carrots, kale, Brussels spouts, lettuce, potatoes, onions, herbs galore, and more!
Turkish Eggplants hanging out at the farmers market.
Photo from Open Arms of Minnesota’s website.
Volunteer work has become a part of my life in one form or another since I moved to Minnesota, a very important one for that matter. I’ve recently become more active with Open Arms of Minnesota in Minneapolis, “the only non-profit organization in Minnesota that cooks and delivers free meals specifically tailored to meet the nutrition needs of individuals living with cancer, HIV/AIDS, MS, and ALS.” Helping to nourish others while they are sick (and their families) is a cause I care about and am glad to be able to support. Continue reading
Berbere spice is an aromatic and flavorful spice blend from Ethiopia that I love to cook with. You can add it to anything; meats, vegetables, rice, lentils, etc. It was so good I bought some immediately after trying it for the first time. Berbere is available online, specialty food markets, spice stores or you can make your own. I’m not that ambitious (yet!) so have my trusty jar.
I roast a chicken every other week because it provides so many meals beyond a single chicken dinner. I had the butcher remove the backbone on this one which I will save to make stock later. Continue reading
Hummus is one of the most delicious and healthy snacks you can have on hand and is extremely easy to make. Use it as a dip with pitas or veggies, as a spread for sandwiches or on a salad, it is a great staple to have around. Here’s my go-to recipe. Continue reading
Lamb is a favorite protein of mine that I don’t make often enough. My local co-op had ground lamb on sale so it was a no-brainer as to what I would be making for dinner. The sauce is my attempt at tzatziki without using a recipe – remember I am an off the top of my head cook sometimes! I did go back to check on tzatziki recipes before writing this post to see if I was close and noticed several called for the peeling and seeding of cucumbers. I think that is a waste of perfectly good produce. I am all about nose-to-tail vegetable cooking, or something in that vein. Continue reading
I try to always have chicken stock in the freezer because it’s so easy to make and makes everything better. Everything.
Here’s my tip – keep a gallon size Ziploc bag or two in the freezer and add vegetable scraps and chicken parts/bones when you have them. Once the bag is full, make stock. Continue reading
When Rich and I started cooking together, my soup technique freaked him out because I never used a recipe (he likes rules). I use recipes as guidelines and wing it most of the time because it’s fun. These are the reasons I don’t (can’t) bake. Soups are especially fun to wing it with because the possibilities are endless, I doubt I’ve made the same one twice. I like to throw in whatever veggies need to be used and voila! Soup! I am happy to say that Rich is now soup recipe-free and we can make fast and delicious soups anytime.
So here is my standard brothy tomato based veggie soup, the ingredients may change a little, sometimes it’s vegetarian, sometimes it’s not, but whichever way you look at it, it’s a go-to healthy soup. I’ll share with you the one I made yesterday because I finally remembered to take pictures. If you choose to make this with meat, brown your protein, drain, then add the onions. I like to make this with cut up chicken breast so it’s like a chicken chili of sorts.
Yesterday’s chilly weather called for oven-dried tomatoes, so I popped into the Minneapolis Farmers Market for a bucket of Romas. “Just ONE bucket of tomatoes!” I told myself. Of course I wandered around and ended up purchasing a bunch more produce. I really can’t help myself.
The most exciting find was bitter melon, that bumpy, cucumber looking, vegetable thing that is actually a gourd. In researching recipes, I learned that bitter melon is used widely in Asian cooking, including beverages. The most surprising detail was that it is used in beer as a bittering agent in place of hops in China and Japan. Not surprising, after tasting a raw piece. Continue reading
I’m making this one short and sweet. The market is out of control so you have to cook fast or that produce will go bad! I found these great squash blossoms and had a ton of jalapeños so thought “appetizers!”
I am convinced that frying things in the house is not for me so I decided to bake stuffed jalapeños wrapped in prosciutto (inspired by Amanda Paa) and breaded squash blossoms stuffed with goat cheese. Here is a visual guide.
Preheat the oven to 400.
Slice and seed the jalapeños. Slice the cheese into long pieces. I used smoked Gouda.