RACLETTE – This cheese that perfumes the whole living room and then flows nonchalantly on our plate, these potatoes just waiting to be peeled, these pickles that add to the party, and this glass of red wine that sublimates the most convivial of meals, which is also the favorite dish of the French. O divine raclette!
Spring will not take long to point the tip of its nose but we still have a few weeks to enjoy you and the joy you bring to any table.
At HuffPost as at home, raclette, we love it more than anything. We appreciate it in all its tradition but we also love to shake it up, to question it, to push it to its limits! What ingredients to buy and in what quantity? Which recipes to choose to vary the pleasures? How to optimize your digestion (difficult, we will not lie to each other)? All these questions, we asked ourselves, and, as Zone C begins its winter holidays this Saturday, February 19, all the answers are compiled in this folder which is the ultimate guild of the raclette.
SUMMARY
- Before raclette: choosing the right ingredients
- Five alternatives to raclette cheese
- For a raclette without cold cuts, follow these tips
- Calculate the ideal amount of ingredients for your raclette
- What to drink with a raclette? You’re not going to like the answer
- During raclette: test these original recipes
- Replace the potatoes in the raclette with the omelette
- A raclette without potatoes is possible, the proof with this recipe to the avocado
- The raclette of the sea also exists, and you have to deal with it
- A burger-style raclette recipe for a change
- After the raclette: digest well and start again
- Survival Guide to Digesting a Raclette
- Three recipes for cooking leftovers
BEFORE RACLETTE: CHOOSING THE RIGHT INGREDIENTS
Five alternatives to raclette cheese
Raclette cheese is good, but cheese is good. So why not vary the pleasures? For this “crash-taste”, HuffPost went to the cheese factory to be advised on the best alternatives to traditional raclette cheese.
The cheesemaker offered us to test five of them, which melt perfectly. Their tastes do not change once even after cooking.
For a raclette without cold cuts, follow these tips
Tonight, it’s vegetarian raclette! Raclette what?! But does that mean there really won’t be a sausage?
Do not panic: it is quite possible. It is even very good and just as simple to prepare. Moreover, it seems that the original recipe of raclette consisted only of a mixture of cheese to be scraped and potatoes. The association with charcuterie would have appeared more recently, with our devices consisting of parades and pans.
Calculate the ideal amount of ingredients for your raclette
You always buy too many potatoes or too much cheese for your raclette and you are “forced” to eat them the next day? Do not panic, this site has found a solution. Raclette. The world is the first “ingredient quantity calculator” for this dish.
This “post-quantum artificial intelligence”, the site’s founders laugh, can help you calculate the number of ingredients to buy based on the number of people. It allows you to choose the ingredients you want to put in your dish, to specify if you are very hungry or not, and especially how many people will eat with you.
What to drink with a raclette? You’re not going to like the answer
Raclette cheese: it’s good. Potatoes: it’s good too. Charcuterie: we have everything we need. It still remains to buy the best drink to accompany the winter dish. And there, you surely have everything wrong.
White wine? Or red? Water? To sublimate your raclette (and better digest), the ideal drink is not the one that first comes to mind.
DURING RACLETTE: TEST THESE ORIGINAL RECIPES
Replace the potatoes in the raclette with the omelette
A good raclette that is not a little difficult to digest is not a raclette worthy of the name. Certainly, but to avoid chaining a dozen per winter, it is good to sometimes dare to change to turn to recipes a little lighter. This is what we have decided to do, at the risk of offending the most purist among you.
To help us break the codes, we took a look at the book Haute raclette, written by Jennifer and Arnaud Favre, supported by Pierre Crepaud and Dorian Rollin. As we read, we came across a recipe with omelet.
A raclette without potatoes is possible, the proof with this recipe to the avocado
Despite many alternatives to traditional raclette cheese or particular flavors, you can quickly go around in circles when trying out variations of raclettes. What new things to try when you have already tasted everything?
To help us in this culinary questioning, Jennifer and Arnaud Favre, supported by Pierre Crepaud and Dorian Rollin, shared their best ideas to spend a good meal around a raclette, but without really doing any. In their book Haute raclette, they share a recipe with this famous cheese and an avocado. And in the face of gluttony, HuffPost Life could not resist.
The raclette of the sea also exists, and you have to deal with it
Why should we become sectarian when it comes to raclette? Why should we not “give the product a chance”, as the expression goes? The raclette of the sea or Nordic raclette exists. That is a fact. We can be surprised, moved by it, criticize it too.
A burger-style raclette recipe for a change
We love raclette. We love burgers. Why not combine the two?! With this new episode of “crash-taste”, the star recipes of social networks made in realistic conditions, HuffPost has found a dish that revisits this coveted dish: the raclette-style burger.
As you can see in the video, we followed the instructions on the Marmiton website for a meal for four people. As with the traditional recipe, you have to bring potatoes, cheese, cold cuts (we had ham) and pickles. The realization is quite fast, you can count about forty minutes.
AFTER RACLETTE: DIGEST WELL AND START AGAIN
Survival Guide to Digesting a Raclette
Our body does not need a detox cure, it knows very well how to do its own little inner cleaning. This does not mean that we should put obstacles in the wheels for it. When we sit down for a raclette, the mixture of food results in a cocktail of the kind very heavy.
To the question “how does our gut manage to digest so much fat, salt, and ethanol at the same time?”, science does not yet have a precise answer. But there are elements of the answer, especially concerning foods taken in isolation.
Three recipes for cooking leftovers
When you get into a raclette, you are never very sure of the quantities to buy. We obviously want to make sure that everyone has enough to eat. But we often have eyes bigger than our stomach.
Between pasta with leftover raclette and bruschettas, here are 3 recipes from food bloggers that will help you not to waste your leftovers… without having to relaunch a small raclette.
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