Raclette Fiend
I'm a half-Irish woman who came of age in France. I guess I should have known that raclette was going to be my all-time favorite dish. If you've read enough already! about raclette here, you can just skip this post and come back tomorrow, 'cause here I go again.Boiled red spuds (again!), smothered in raclette cheese under the broiler (again!) but this time with lightly sautéed pancetta wafers here and there through the cheese and potatoes. I'm in true danger of becoming a raclette fiend. 'Nuff said.
posted by Zoomie at
5:43 AM
9 Comments:
Cheese,pork and taters oh my!
OK - I'm off the the Ferry Building to my myself some raclette. Cheese, port and taters -- Oh my Oh my indeed!
It's so nice to have a favorite fallback dish. That's one of mine, too.
Greg, can't think of a better combo.
Nancy, glad you're a convert.
Cookiecrumb, I'm wondering how I got along before I discovered raclette.
I just noticed my typos. Obviously, I was overcome with excitement and rushed out the door to buy the cheese before I double checked my typing.
Nancy, and here I thought you had invented a new recipe using port instead of pork. :-)
Well, pork simmered in port works too. Add that to potatoes with cheese and you've got real cold weather comfort food. Or to heck with the cooking - just sip the port, chomp on the cheese and potatoes. Works for me.
Well, pork simmered in port works too. Add that to potatoes with cheese and you've got real cold weather comfort food. Or to heck with the cooking - just sip the port, chomp on the cheese and potatoes. Works for me.
Nancy, I might be coming back to work at Hastings for most of January. Wanna have lunch, even if it's not pork simmered in port?
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