Something about raclette cooking reminds me of the Cold War. Hanging out in the bomb shelter watching Moose and Squirrel and Boris and Natasha on TV. One step forward, two steps back, waitin' in the shelter for the counterattack. This is simple if you have a raclette maker which enjoyed a brief Cold War revival in food catalogs not so long ago. What is kind of cool about it is that your guests cook their own apps while you check for incoming bomb blasts and ambient radioactive particles. —pierino
8 I hope
6 to 8 ounces raclette style cheese
bockwurst or similar sausage
Good french mustard
chanterelle or morel mushrooms
salt and pepper
In This Recipe
Serious equipmen' time. Heat up your raclette maker which should have two tiers.
Using a cheese plane thinly slice your raclette style cheese and when you done with that you slice up your bread. And then you slice you sausage into coins.
Meanwhile (the dreaded "meanwhile") you thinly slice your mushrooms. Chanterelles being best, morels being second best, portabella coming in dead last. Sautee those in buttah. Hold back as a condiment.
Your guests come in and pick up a raclette tray, put a slice of bread on it, drizzle that with a little white wine and top with a thin slice of cheese. Stick the little trays on the bottom tier of the maker until the cheese melts.
Keep sausage slices going on the top tier. Provide toothpicks and mustard and cornichons. Dish out mushrooms on the side as another topping. Keep away from 'shroom phobics.
Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.