3.04.2009

Grilled Cheese Party: Raclette and Carmelized Onion Grilled Cheese


That Kurt of mine knows his cheeses. All I know is that I love cheese, and I like it quite stinky. I find his extensive cheese knowledge to be very impressive, especially since I can name a dish, like grilled cheese, for instance, and he will instantly recommend a proper cheese (the perfect cheese!) for it. Like magic.

While browsing the cheese case, he picked out a raclette, which we combined with caramelized onions and rye bread. All his idea. Delicious. We actually made a party out of it. Grilled cheeses for everyone.

It turns out that raclette was always fated for grilled cheeses. According to my wiki findings, medieval Swiss cow herders moving through the mountains would melt it over campfires and scrape it on toast. Today, the cool Euro thing to do is to melt it on electric, table top grills and serve it with onions and potatoes, meats or seafood. Like a less dainty fondue party.

Anyway, our grilled cheese festivities had me swept into such whirlwind (meeting new people, cooking whilst eating, taming my wildly excited small dog) that I failed to take photos. Regrettable but oh well.


I was also able to try two new recipes that everyone seemed to like. Here, I will share them with you.

Firstly, how can you have a grilled cheese without soup (or a pickle, for that matter?). I tried this easy sage-flavored vegetable soup from my favorite food blog, La Tartine Gourmande. It was a really flavorful root-vegetable soup, seasoned with sage and toasted coriander seeds. I have loved all of Beatrice's recipes. They are always seasonal, beautiful and decadent, but also easy and humble enough to inspire a home cook like me.

Photo from Epicurious.

For dessert, I made a tangerine semifreddo with homemade almond brittle from this month's Bon Appetit magazine. I was a bit nervous because I've never successfully made a frozen dessert from scratch before. It was very time consuming but oh so worth it. It tasted like a really rich creamsicle layered with bits of buttery, salted almond toffee. It was annihilated. I may or may not have horded away the last slice in the freezer while no one was looking. Ha! Ha!

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