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 Post subject: Re: Christmas Menu
PostPosted: Wed Dec 15, 2010 11:27 pm 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
Mary,

What can I say? They're $6/lbs in oregon rigtht now ... it's shaping up to be a really good crab season. I plan to eat at least three over the holidays.

JB,

What recipe do you use for roesti?

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 Post subject: Re: Christmas Menu
PostPosted: Thu Dec 16, 2010 2:55 am 
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
Just shoot me and get it over with Josh, this is just too painful.

This is from myswitzerland.com so I didn't have to translate. The only thing I do differently is grate rather than slice the potatoes but I doubt that makes a major difference.
The best tip for making rösti is to just leave it be until a good crust forms so you get a good cake. You might also need more butter than shown here. I can get something called Bratbutter (frying butter) which is clarified butter and I love it for things like this (also breaded things). The finished rösti makes a good base. Stick a slice of ham on it, a couple eggs, some raclette cheese and stick it under the broiler and you have some stick to your ribs goodness There are a million variations to this including, spinach, wild mushrooms and even pizza toppings. We went to a restaurant once that only served rösti.

(Prepare on day in advance)
750 g firm-cooking potatoes boil the previous day. Peel when still warm. Cool and
keep covered in the refrigerator. Slice finely the next
day
Approx. 1½ teaspoon salt salt the potatoes
2 tablespoons of butter heat in a frying pan, add the potatoes, turn and push
with a spatula to form a cake
2 tablespoons of cold milk spread milk over potatoes and reduce heat. Cover
frying pan with a well-fitting lid or a large plate. Fry
for 30 minutes until a crisp brown crust has formed.
Invert the Rösti cake on the lid or plate; slide the unbaked
side of the cake into the frying pan. Bake uncovered
for another 10 minutes. Slide it onto a Rösti
platter or invert it with the help of the lid and place
on the warmed plate.
Important: Never flip the Rösti dish with a spatula if you want to obtain a beautiful Rösti cake.
Tips
– This dish can be prepared with left over boiled potatoes.
– Peeled potatoes should not be stored in the refrigerator for more than a day.
Unpeeled potatoes will keep for 2–3 days, but will then be more difficult to peel.


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 Post subject: Re: Christmas Menu
PostPosted: Thu Dec 16, 2010 6:46 am 
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Joined: Mon Dec 22, 2008 11:01 am
Posts: 1287
Location: Denver
Mary
Thanks for posting recipe...it sounds yummy and something I know my friends (carb lovers) will enjoy
ilene

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 Post subject: Re: Christmas Menu
PostPosted: Thu Dec 16, 2010 9:52 am 
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
Nothing not to love about a fried potato. CI's rösti recipe is good too. It uses raw potatoes.

Mary


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 Post subject: Re: Christmas Menu
PostPosted: Thu Dec 16, 2010 10:04 am 
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Christmas Eve is always at my house. Because my house is so small, we don't do a sit down meal, but Appetizery type things. One item I make every year is Bacon Wrapped Dates stuffed with Almonds. I started making these about 10 years ago and it has become a tradition that I have them every Christmas Eve. I really haven't figured out what else I am going to make this year. I guess I better start planning.


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 Post subject: Re: Christmas Menu
PostPosted: Thu Dec 16, 2010 2:36 pm 
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I just do CI's roesti. Might have to try Mary's sometime, especially with ham, egg, and cheese on top. Mmmmmmmmm. I don't think I've ever come across anything called "raclette cheese", though. Any idea what name it might be assuming in the U.S.?


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 Post subject: Re: Christmas Menu
PostPosted: Thu Dec 16, 2010 2:45 pm 
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Also called raclette cheese in the U.S. (raclette is yet another Swiss dish using cheese, this time broiled and poured over potatoes). I think Wegman's carries it or some other snooty cheese place. You can melt whatever you feel like melting over your fried potatoes though.

Mary


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 Post subject: Re: Christmas Menu
PostPosted: Thu Dec 16, 2010 9:00 pm 
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Check out this link for an award winning Raclette made right here in Michigan.

http://www.blackstarfarms.com/creamery/


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 Post subject: Re: Christmas Menu
PostPosted: Thu Dec 16, 2010 10:39 pm 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
We never cook on Christmas, it's a big gathering of my dad's family and we get it catered.....there are anywhere from 60-90 of us. We all bring a dessert though and I'm bringing marilyn's toffee and pretzels dipped in pennie's caramels and then covered in chocolate. New Year's eve we'll do fondue and raclette, my dh's favourite meal.


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 Post subject: Re: Christmas Menu
PostPosted: Thu Dec 16, 2010 11:00 pm 
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Thanks Talanhart. Plum Market in Farmington Hills carries a ton of Michigan-made foods. Maybe I'll get lucky there.


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