Raclette, a new individual way of preparing it.

Raclette:

It's been around since Medieval Times in the Mountainous Regions of Switzerland and France.

Raclette is a dish indigenous to parts of Switzerland. The Raclette Cheese Round is heated, either in front of a Fire or by a Special Machine, then scraped onto Diners' Plates; the term Raclette derives from the French word racler, meaning "to scrape", a reference to the fact that the melted cheese must be scraped from the unmelted part of the Cheese onto the Plate.

Traditionally the melting happens in front of an open fire with the big piece of Cheese facing the heat. One then regularly scrapes off the melting side. It is accompanied by small firm Potatoes, Gherkin Pickles (French Cornichons),  Meat, such as thin slices of Ham or Prosciutto and Pearl Onions.

A modern way of serving Raclette involves an Electric Table-Top Grill with small pans, known as Coupelles, in which to melt slices of Raclette Cheese. 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 and Charcuterie. 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. Alternatively, Slices of Cheese may be melted and simply poured over food on the plate. The emphasis in Raclette dining is on relaxed and sociable Eating and Drinking, the meal often running to several hours. French and other European Supermarkets generally stock both the Grill Apparatus and ready-sliced Cheese and Charcuterie selections, especially around Christmas. Restaurants also provide Raclette evenings for parties of diners.

We first experienced Raclette in France with our friends. We returned home and bought a Raclette Grill. We've also had some of our best Raclette in Borough Market, London.

The following photographs are from London's Borough Market. It's one of our favorite places to visit in London.

It's a very social event to share Raclette.

This version is quite different. It make individual servings. We make this when it's just the two of us and not a group of friends of family.

Boil Whole Potatoes.
Slice off the top.
Hollow out the potato.
Filled with French Fry sized pieces of Raclette Cheese and a few Pearl Onions.
Wrap the exterior with Bacon. (I use a vegetarian bacon that's been brushed with some Olive Oil for mine)
Stand them up in a Roasting Pan.
Bake at 350 degrees for 20 - 30 minutes.
Transfer to a serving Platter.

Serve Garnished with Sliced Cornichons and Pearl Onions.

Enjoy!
Peace in the Kitchen!

Camembert Baked in Puff Pastry

Here's a great appetizer for the Holidays.

Place the bottom half of Camembert Cheese onto the Circle of Pastry.
Top it with Cranberry Sauce and Pecans.

Add the Top Round of Cheese.

Begin by cutting into fourths.

Make 4 additional cuts.

Trim the edges with a drinking glass or small glass bowl.

Start folding the Petals over the Cheese
and brush with the Egg wash.

Continue folding and brushing each Petal.

Sprinkle lightly with Sea Salt.

Camembert Baked in Puff Pastry

Here's what you'll need:
Preheat the oven to 350 degrees.
A Sheet Pan lined with Parchment Paper.

1 Round of Camembert Cheese
2 TBS Whole Cranberry Sauce
2 TBS Chopped Pecans
1 Large Circle of Puff Pastry
1 Large Egg beaten
Flaked Sea Salt

Slice the Cheese  through the center into two Rounds.
Put the bottom half on in the center of the Puff Pastry.
Spoon the Cranberries and Pecans on top.
Top it with the other half of the Cheese.

From the outer edge of the Cheese Round, slice the Pastry into quarters and then into eighths.
Place a round glass at the ends of each section of the Pastry and trim to make them round.

Begin folding one flap over the Cheese and Brush with Egg Wash.
Continue folding all of the flaps and brushing with Egg.
Sprinkle lightly with Sea Salt.
Bake 30 minutes, until Golden Brown.

Transfer to a Serving Patter and garnish the top with additional Cranberry Sauce and Pecans.

Enjoy!
Peace in the Kitchen!

The 12 Days of Christmas Cookies

I created this Cookie for the Annual Dallas Morning News/Central Market Holiday Cookie Contest that I enter every year. I try to enter original recipes. The concept for this cookie is a basic Dough with 12 added Holiday ingredients. It's a very colorful and flavorful cookie. It's filled with a variety of ingredients.

Here's what you'll need:
Preheat the oven to 375 degrees.
Sheet Pans lined with Parchment Paper or Silpat.

The 12 Days if Christmas Cookies

Dough:

16 TBS Butter, room temperature
1 C Granulated Sugar
2/3 C Brown Sugar
2 TBS Pure Maple Syrup
1 Large Egg
1/2 tsp Vanilla
1 1/3 C Flour
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Salt

The 12 Days of Christmas additions:

1 C Pink Yogurt Coated Pretzels
3/4 C Green Mint Baking  Chips
1/2 C White Chocolate Chips
1/2 C Green M&M Mini Baking Bits
1/2 C Red M&M Mini Baking Bits
1/2 C Dried Cranberries
2 1/2 C Powdered Milk
1/3 C Rolled Oats
1/2 C Slivered Almonds
1/4 C Crushed Candy Canes
1/3 C Graham Cracker Crust (use a pre made Pie Crust)
1/4 C Flaked Coconut


In a Stand Mixer with a Paddle Attachment:
Butter
Granulated Sugar
Brown Sugar
Maple Syrup
Mix for 3 minutes.
Scrape down the side of the bowl as needed.

Add:
Egg
Vanilla
Mix for 5 minutes on Medium Speed.
Scrape down the side of the bowl as needed.

Reduce Speed.
Add:
Flour
Baking Powder
Baking Soda
Salt
Mix for only 1 minute, just to incorporate.
Scrape down the side of the bowl as needed.

Carefully fold in the remaining 12 ingredients by hand. Try not to crush them into small pieces.
Transfer Dough to a large bowl, cover with Plastic Wrap and refrigerate at least 2 hours or overnight.

Use a 1 3/4" Cookie Scoop and drop the dough 4" apart onto the Sheet Pan.
Bake 10 minutes.
Remove pan to a rack to cool 5 minutes.
Transfer the cookies to the rack to cool completely.

Enjoy!
Peace in the Kitchen!

Fried Biscuits

This is certainly an interesting concept. I fry them on a Round Cast Iron Tortilla Griddle.
Serve them with a combination of the following, Butter, Honey, Maple Syrup, Jam.

Fried Biscuits

Here's what you'll need:

1 - 16.3 oz. package of refrigerated Grands Flaky Biscuits.
A Cast Iron Skillet or Griddle.
Butter

Open each Biscuit to make two.
Heat the Skillet.

Add:
Butter until melted.
Fry as many Biscuits as you can based on the size of your Skillet or Griddle.
Brown one side and flip to brown the other side.
Add additional butter as needed.

That's all!
Transfer to a Bread Basket and cover with a Tea Towel to keep them warm.
Serve with your favorite topping listed above.

Enjoy!
Peace in the Kitchen!

Individual Nutella Soufflés

I discovered Nutella many years ago in France. The children spread it on toast for breakfast. I like it in Cookies, Pastries, Cakes and of course, Crêpes.  It can also be enjoyed in a very simple Soufflé.
Minimal ingredients with a delicious Chocolate/Hazelnut flavor.

Traditional French Crêpes filled with Nutella.
Corner Crêpes stands in Paris serve hot, fresh  Nutella Crêpes.

These are the Ramekins I use.
They're 3 1/4" in Diameter and 1 1/2" Deep.
I love the Terra Cotta color for these Soufflés.

Nutella:
Pietro Ferrero, a pastry chef in Piedmont, Italy, ingeniously created a sweet paste made from Hazelnuts, Sugar and Cocoa. He shaped it into a loaf that could be sliced, served it on Bread and called it Giandujot, after a famous local Carnival Character. On May 14th, 1946, the Ferrero Company was founded.

Nutella Soufflé
This recipe makes 2 individual Soufflés.
Just know that you can't double or triple the recipe for a Soufflé.
Make additional recipes of the batter.

Here's what you'll need:
Preheat the oven to 350 degrees.
2 individual Ramekins.

1/2 C Nutella
2 Eggs, separated.
1 tsp Granulated Sugar

Softened Butter
Baking Cocoa Powder ( I only use Rodelle)
Butter the Ramekins and dust them with Cocoa Powder. Shake out the excess Powder.

In a Medium Mixing Bowl:
Nutella
Egg Yolks
Whisk well.

In another Medium Mixing Bowl:
Egg Whites
Whisk until they just begin to foam.
Add:
Sugar
Whisk to Stiff Peak.

Fold 1/3 of the Egg Whites into the Nutella Mixture until well incorporated.
Add:
Remaining Egg Whites and gently Fold until incorporated and Creamy Smooth.

Divide the batter evenly into the Ramekins.
Wipe the Rims clean. It helps the Soufflé rise.

Bake for 15 - 17 minutes.

Serve Hot

Enjoy!
Peace in the Kitchen!

Turmeric and Ginger Hot Tea

Turmeric:
For Aches and Pains, Sore Throat and it has Anti Inflammatory Properties.
You can add a Pinch to Cooked Corn, Cauliflower, Rice, and Soups.

Turmeric and Ginger Hot Tea

1 C Water
1/4 tsp  Ground Turmeric
1/4 tsp Ground Ginger
A Splash of Half and Half or Almond Milk.
Honey to Taste.

In a Saucepan on Medium Heat:
Water
Heat to a Boil.

Add:
Turmeric
Ginger
Stir well.
Reduce Heat .
Simmer 10 minutes.

Add:
Milk
Stir well.
Strain into a Mug.

Add:
Honey to taste.

Enjoy!
Peace in the Kitchen!

Individual Green Bean Casserole

I love Green Bean Casserole. It's such an Iconic American Recipe from the 1950's. We've enjoyed it at Thanksgiving since the 50's. I recently came across this concept to make individual servings. I think it's an incredible idea. We're adding it to our Thanksgiving menu this year.

Individual Green Bean Casserole
This recipe make 12 individual servings in either 2 - 6 C Muffin Tins or 1 - 12 C Muffin Tin.

NOTE:
When I made these for the first time, the recipe makes a lot of the Mixture.
I would try to find deeper Cupcake Pans or Muffin Tins. Popover Tins would be great too.
I simple added the additional Mixture to another Muffin Tin, topped it with
Crushed Crackers and Baked.

Make sure the crust cup dough is consistent in thickness. You can blind baking the Cups for 10 - 15 minutes to make sure they're  done and crispy.

Baked!

This is the Iconic All American Green Bean Casserole
Baked in a 9" X 13" Pan.
We all know it, we all grew up eating it
at every Thanksgiving Dinner.
Now we can enjoy it in Individual Servings!

Chopped Fresh Green Beans, no other will do!

This mixture has the texture of dough. I divided it into 12 balls ,
flattened them into a disc and used a Muddler to form the cups.

Cups are filled and topped with additional crushed Ritz Crackers.

Here's what you'll need:
1 - 12 C Muffin Tin sprayed with a Vegetable Cooking Spray.
A Food Processor
Preheat the Oven to 350 degrees.

2 Sleeves of Ritz Crackers (set aside 6 Crackers)
5 C Condensed Cream of Mushroom Soup
2 C French Fried Onions, divided.
4 C Chopped Green Beans (Fresh or Frozen, thawed) Do not use Canned Green Beans.
1 1/2 C Shredded Sharp Cheddar Cheese
1 C Whole Milk
Pepper to taste.


In a Food Processor:
All of the Crackers (Except the 6 Reserved)
1 C Fried Onions (Reserve the other Cup)
Pulse until it forms fine Crumbs.

Add:
1 C of the Condensed Soup.
Pulse until well combined.
It should have a Pliable consistency. (if too wet, add a small amount of crushed crackers.)

Put a Spoonful of the mixture into each Cup of the Muffin Tin.
Press and Mold it on the bottom and up the sides to form a Cup.

In a Large Mixing Bowl:
Green Beans
Cheese
Milk
Remaining Condensed Soup
Remaining Fried Onions
Pepper to taste.
Mix well by hand.

Spoon the mixture evenly into the Cups.
Crush the remaining Reserved Crackers.
Top each Cup evenly with Crushed Crackers.

Bake 15 - 20 minutes, until Golden Brown.

Enjoy!
Peace in the Kitchen!