friederike's Reviews
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Käse & Wein
By Gregor Schaefer
Hölker Verlag - 2006
Raclette : page 44
There is little to review about Raclette as there is next to nothing to 'cook' in the classic sense. Basically, Raclette is melted Raclette cheese, either served melted or you melt it yourself on a special Raclette Table Grill. It is accompanied by boiled (normally unpeeled!) potatoes, salt and pepper, cured slices of meat (typically Bündnerfleisch), pickled gherkins and pearl onions, and, if you want to keep it very classic Swiss, a corn salad. The latter three are all pretty sour or bitter respectively; this is probably to balance the heaviness of the cheese.
Because we were slightly short on cheese, I also boiled an egg - not because it goes so well with the raclette, but because eggs in general (and specifically deviled eggs) go well with corn salad. You could, of course, do what my brother used to do - he hates cheese, and therefore always used the grill to fry marinated meat, mushrooms, and even make a fried egg in one of those pans.
My mother's tip: place a few saucers with ground coffee on the table to prevent your house from smelling of cheese the next day.
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