Raclette - it sure was good!

A Sunday dinner with a Swiss born fellow missionary introduced Lou and Leona to traditional Swiss meal - Raclette.

Raclette table ready for the meal
photo from flickr

Leona described the meal this way: 

22 January 1990 - Yesterday we had “raclette” (however it is spelled). It’s more fun than fondue. There is a “pan” with a handle on it for each person. They fit in an electric appliance that is a little bigger than a waffle iron. The cheese is cut in thick slices that just fit in the “pan.” Then the pan is put in the oven (appliance) to melt the cheese. In the meantime, there is a bowl of small potatoes cooked with the peeling on. You take several potatoes – take the peeling off and pour the hot, melty cheese on them. There’s a little wooden paddle at each plate to push the cheese with. Wow, is it ever tasty! Lou started slicing his potatoes and leaving the peeling on. It was just as good, and a lot less trouble. There were also bacon, eggs and sliced tomatoes on the table. We cooked them right in our little pans, and they were so good. At first I thought the bacon wasn’t done, but it was, and tasted so delicious. We had this at the Cardon’s. She was born in Geneva, Switzerland. The Swiss are really smart to let everyone cook their own dinner on Sunday. I want one of those appliances before I leave. 

 

Raclette is the name of the cheese as well as the name of the meal

photo from flickr

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According to Wikipedia, raclette is part of Swiss culture.  Traditionally, the Swiss cow herders used to take the cheese with them when they were moving cows to or from pastures up in the mountains. In the evenings around the campfire, they would place the cheese next to the fire and, when it had reached the perfect softness, scrape it on top of some bread.

Raclette grill

photo by flickr

 A modern way of serving raclette involves an electric table-top grill with small pans, known as coupelles, to heat slices of raclette cheese in. Generally the grill is surmounted by a hot plate or griddle. The cheese is brought to the table sliced, accompanied by platters of boiled or steamed potatoes, other vegetables, charcuterie, and perhaps seafood. Diners create their own small packages of food by cooking small amounts of meat, vegetables and seafood on the griddle. These are then mixed with potatoes and topped with cheese in the small, wedge-shaped coupelles that are placed under the grill to melt and brown the cheese.

Lou summed up their inaugural raclette experience like this:

I ate too much and I am sure that I shouldn't eat that kind of a meal very often . . . but is sure was good!