Thursday, December 23, 2010
Apparently many French people have dropped this tradition or moved on to the ice-cream version. This is in part due to the traditional use of butter cream which can be sickening for some. I bûche de Noël (Christmas log), being a bit more than I had bargained for when I saw the amount of butter I had to include.
Posted by Yetunde at 16:40
Monday, December 6, 2010
Kids love dinosaurs, right? I did, I remember playing with plastic dinosaur figurines on a patch of earth in my garden trying to recreate the drought scene from Fantasia... well that's besides the point. The point is, I still like dinosaurs. So last year when I was just visiting Paris I went to the museum of Natural History to check them out first-hand (well, just their bones, obviously).
Posted by Elinor at 23:05
Friday, December 3, 2010
Know your raclette: "Le raclette" (masculin) refers to a pressed, uncooked Swiss cheese made from cow's milk from the region of Canton du Valais. Pasturized versions of this cheese exist today in France in Auvergne, Savoy, Franche-Comté and Brittany. "La raclette" (feminine) is a Valasian dish which consists of a large half wheel of cheese which melts slowly while in proximity to a source of heat. You scrape the cheese off little by little to spread over your food. Melted cheese, yummy!
Home-made raclette is something that I have had before using our Tefal electric raclette machine. The Raclette consists of several individual pans (look like frying pans), into which you place your "fromage à raclette" till melted to then pour over your potatoes, ham or veges, but I had NEVER had a traditional raclette with the rather impressive table-side iron. I was wide-eyed when I saw the large quarter wheel of cheese the waiter brought out for just two of us. Was I supposed to consume ALL that? The cheese oozed down melted by the heat of the copper-colored radiator (not it's technical name), it was really a delightful sight to see. Makes me feel warmer just thinking about it.
We list a few restaurants specializing in raclette in our apartment welcome binders that I have included here:
La Pierrade (Raclette)
93, Rue Martyrs - Paris 75018
Tel: 08 99 78 67 56
Metro: Abbesses (line 12)
You’ll feel like you are in the Swiss Alps. Especially when they bring a giant wheel of cheese to your table.
Le Brasier (Raclette and Fondue)
52, Rue de Douai - Paris 75009
Tel: 01 42 82 16 92
Metro: Place de Clichy (lines 2, 13)
A cozy restaurant where you cook the raclette at your own table.
If you would like to have your own raclette party, here's how:
- 1.5 kg raclette cheese (about 200 grams per person) - you can use Gouda, Alspburg or Gruyere
- 2 kg of potatoes
- 8 slices of cured ham
- 8 slices of white ham
- 8 slices of "viande des grisons" air-dried beef
- 8 slices of "saucisson rosette" or salami
- 100 grams of cornichons (the little French pickles)
- 100 grams of pickled onions
- Wash and cook the potatoes in salted water.
- Spread the hams and other meats on a platter and keep refrigerated till ready to serve.
- Cut the cheese into 5 mm thick slices.
- Place the potatoes on another plate once they are cooked.
- Eat along with cheese melted in the raclette machine. If you don't have a raclette machine you can melt the cheese in a pot or in your fondue pot.
Posted by Yetunde at 14:53
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