Ingredients: |
Ingredients: Butter for the potatoes
2 lbs. new, red or fingerling potatoes
Salt
For the marinated vegetables
1/2 cup Balsamic or sherry vinegar
2 T. sugar
1 tsp. kosher salt
2 T. chopped fresh thyme
12 oz. small mushrooms
3 red or yellow bell peppers, cored and sliced
For the accompaniment
4 oz. prosciutto
4 oz. dry salami sliced
1 lb. raw shelled shrimp
1 cup pearl onions
1 cup marinated artichokes
2 lbs. raclette cheese, sliced
Gherkin or Comichon pickles
Small veal/pork sausage, brotwurst, (about 1 1/2 to 2 inches long and 3/4 inch in diameter). Can get at a European Deli
Canned pears
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Directions: |
Directions:Boil the potatoes in a bath of salt water. Cook until fork tender. Pour off water and return the potatoes to pan and cover with lid. In a med. sauce pan bring vinegar, sugar, salt, paprika and pepper to a boil. Stir to dissolve the sugar and salt. Combine thyme, onions, peppers and mushrooms in a bowl and pour hot mixture over vegetables. Place marinated vegetable on a platter. The pearl onions, marinated artichokes, Gherkin and Comichon pickles need to be in separate bowls. Meat accompaniments are to be grilled on top of the raclette machine. When the meat is cooked take the potatoes out of the pan and place in a large bowl. Melt the cheese using the grill broiler. Each person basically cooks their own meal. When the cheese is melted, scrape the cheese onto the warm potatoes. The process can take a couple of hours. The pears are eaten at the same time. |
This recipe for Raclette is from