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T R A D I T I O N A L R A C L E T T E
S e rve s 4
12 ounces (375 g) baby red potatoes
2 tablespoons (25 ml) extra virgin olive oil
1
⁄
2
teaspoon (2 ml) salt
1 onion, sliced, approximately 8 ounces (250 g)
10 ounces (300 g) button mushrooms, cut in half
1
1
⁄
2
pounds (750 g) raclette cheese
16 ounces (500 g) varied dried meats, such as prosciutto
and Parma ham
1 10-ounce (300 g) jar cornichons, small gherkins, and/or pickled
onions, drained
1 loaf baguette-style bread
2 tomatoes, sliced (optional)
Assemble raclette, grill side up. Tu r n to medium and preheat for
10 minutes.
Place potatoes in a 2-quart (1.9 L) saucepan and cover with water. Bring to
a boil and then reduce to a rolling simmer until potatoes can easily be
p i e rce d with the tip of a knife, approximately 20 minutes. Remove potatoes
f rom water, slice in halves or thick slices and re s e rve in a mixing bowl.
Toss with 1 tablespoon (15 ml) of the olive oil and
1
⁄
4
teaspoon (1 ml) of salt.
In a separate mixing bowl toss the onions and mushrooms with the
remaining tablespoon (15 ml) of olive oil and
1
⁄
4
teaspoon (1 ml) of salt.
Toss 2 cups (500 ml) of the potatoes, onions, and mushrooms on grill and
cook until vegetables are nicely browned, approximately 8–10 minutes.
Repeat until all vegetables are grilled. Cut cheese into wide slices. Arr a n g e
on table with meats, cornichons, sliced baguette, and sliced tomatoes.
Each guest: place a slice of cheese in a raclette dish. Place under grill,
check after 5 minutes, and remove when cheese is melted and bubbling.
Using the raclette spatula, turn cheese out onto an individual plate of
mixed grilled vegetables and bread. The melted raclette cheese and
vegetables are eaten with the cornichons, gherkins, pickled onions,
sliced meats and breads, and tomatoes.
** This is a traditional version of Raclette. However, this recipe can be
a l t e red in a variety of ways. You can grill the baguette slices. Brush both
sides of the bread with olive oil and grill 2 minutes per side. You could
also place the vegetables and/or bread slices directly into the raclette
dishes with the cheese on top before you place under grill. Also, you
may change or increase the variety of vegetables. We do re c o m m e n d
using raclette cheese, as it is most traditional. Other cheeses, however,
may be substituted to taste.
BASIC CRÊPE BAT T E R
Makes 2 cups (500 ml) batter/ approximately 20 crêpes
1 cup (250 ml) whole milk
1
⁄
4
cup (50 ml) unsalted butter
3
⁄
4
cup (75 ml) unbleached, all-purpose flour
1
⁄
2
teaspoon (2 ml) salt
3 large eggs
Wa rm milk in a small saucepan with the butter until it is melted; set aside.
In a small mixing bowl whisk together the flour, salt, and eggs until mixture
resembles a thick and sticky batter. Whisk in the milk and butter until the
batter is smooth. If time allows, leave the batter to rest in the re f r i g e r a t o r
for at least
1
⁄
2
h o u r. Batter is best used within 3 days.
S AV O U RY C R Ê P E S
Any vegetable, cheese, and even grilled meat combinations
can be used for these delicious savoury bundles
Makes 20 crêp e s
1 recipe Basic Crêpe Batter
12 ounces (375 g) button mushrooms, cut in half
8 ounces (250 g) onion, sliced
2 tablespoons (25 ml) extra virgin olive oil
1
⁄
4
teaspoon (1 ml) kosher salt
1 pound (500 g) Havarti cheese, sliced
7
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