Cookaholics Bulletin Board

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?

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.

Mary
Thanks for posting recipe...it sounds yummy and something I know my friends (carb lovers) will enjoy
ilene

Nothing not to love about a fried potato. CI's rösti recipe is good too. It uses raw potatoes.

Mary

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.

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.?

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

Check out this link for an award winning Raclette made right here in Michigan.

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

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.

Thanks Talanhart. Plum Market in Farmington Hills carries a ton of Michigan-made foods. Maybe I'll get lucky there.