Reportedly, Raclette, a delectable Swiss cheese dish has been popular for many centuries. The origin dates back hundreds of years to when shepherds (Swiss cowboys) would move their herds high into the mountains for grazing in the warm summer months.
Supplies would be limited to what could be carried and consisted of basics, such as potatoes, flour, perhaps some pickled gherkins, a round of cheese produced from the milk of their cows, and of course, a good Swiss wine.
Long lonely evenings were passed in front of the campfire and a simple and primitive tradition was born: A wheel of cheese was cut in half and placed on a rock near the fire's edge. The cheese slowly bubbled and just before dripping into the fire, the wheel was lifted from its perch and scraped onto a waiting plate of potatoes and pickles – the word "raclette" comes from the French word "racier" meaning "to scrape off." From these humble origins, the Raclette tradition was born.
When the General ordered the Swissmar Raclette Party Grill, the only additional thing she ordered was Lot's wife. It is important to have a block of salt to cook with as well. Yesterday, we cooked chicken strips on the block of salt.
It is definitely an enjoyable way to have lunch or dinner and the process of gathering around the grill to watch things cook adds to the ambience and experience of the meal. It was a most enjoyable afternoon.
By the way, there are a variety of things that can be cooked on the Raclette grill. We don't use the grill often and we also invite others to join us. It is the kind of experience that has heightened pleasure when shared with others.
Even though Andrea and Kevin live only twenty-five minutes away, we find that we see more of their dogs than we see of them. The kids travel often and when they are gone, we have the privilege of staying with Samson and Charlette, their two labs. The dogs are no problem, and we enjoy that experience, but nothing comes close to the experience of sharing time with one's family.
All My Best!
Don
No comments:
Post a Comment