Showing posts with label dirty little secrets. Show all posts
Showing posts with label dirty little secrets. Show all posts

Thursday, November 18, 2010

Dirty Little Secrets...


WORKING HOLIDAY PROGRAMS

It’s 10:00 am on a Monday morning and I am on the tenth floor of an office building in downtown Auckland. The tenth floor is home to IEP (International Exchange Programs) in New Zealand. In the lobby are about thirty foreigners. Like most of the people here, I am waiting for the Work New Zealand orientation. Before I continue, I should tell you how I got here.

About eight months ago, Heather and I, your humble founders of Dirty Hippies, decided that we want to live abroad. In the end, it came down to two countries: Argentina and New Zealand. After researching visas and working holiday programs it was clear that New Zealand was the right destination for us. Since I am over the age of thirty I had no choice but to join an organization called BUNAC to obtain my visa. Heather, who is under 30, could have done it a few different ways, and decided not to use any agencies, and to get her visa for free. BUNAC cost me about 530 USD, plus their mandatory health insurance. I paid the fees, totaling nearly 1000 USD and all the while I thought that I had overpaid; I thought that I would get my visa from this organization and that would be that, our relationship would end there.

Over the next few months I became more and more impressed by BUNAC. The application process was a breeze and each time I called with a question, the staff answered everything, and even seemed to remember me. With hardly any effort of my own, I was issued my Working Holiday Visa and sent an information packet in the mail. I was told to go the IEP office in Auckland, upon my arrival. Heather and I were now ready to head to New Zealand, completely on our own, not knowing anyone.

We arrived in Auckland on a Saturday morning. BUNAC had arranged our transportation from the airport and the first two nights in a hostel, with free breakfast. In my head, I subtracted the cost of the transportation and hostel and sarcastically thought, “Okay, I only spent about $500 for my visa.”

Monday morning was orientation at IEP. I stood in the lobby with those thirty other backpackers, until we were called into a room. During the two-hour orientation we were shown videos, slides, and took a virtual tour of New Zealand. We were also assisted in setting up important bank and tax accounts, given resources to find housing and setup our phones, and loads of other practical information. There was also time set aside for us travelers to get to know one another, and IEP told us about nights designated for members to meet up at a pub or at the IEP office for a movie, which would further introduce us to our peers and the New Zealand lifestyle.

Before orientation was over, IEP shared with us everything they do as an organization. Their services include but are not limited to: travel bookings, work mentoring, an online community with country-wide events and job listings, one-on-one counseling, help formatting your CV (resume), free internet at the office with printing capabilities, incoming mail forwarding, luggage storage, 24 hour emergency phone line… As the list of services kept coming I was left with only one thought: Maybe I underpaid IEP for my Working Holiday? Heather even started to wish she had gone through IEP, rather than doing it all on her own.

Needless to say, Heather and I were so impressed with IEP that we wanted to do a piece on them for DIRTY HIPPIES. Bex Ghilchrist, Director of IEP, was more than happy to sit down with us and discuss the inner workings of the company.

Bex started with some background information on the working holiday programs. BUNAC, she informed, first came on the scene in 1962, as a way for young UK and US residents to swap countries for a year and have an “overseas experience”. The beauty of BUNAC was that it gave participants the ability to gain employment, really letting them feel what it’s like to live in a foreign country. As the years went on, BUNAC and working holiday programs grew in popularity. A result of that growth, IEP New Zealand started in 1997. The non-profit organization began as a small working holiday program, but today has over 3,000 participants from eighteen partner organizations, such as BUNAC. Bex has been at IEP since the beginning, giving support to travelers on Working Holiday Visas.

Looking after those 3,000 participants, surprisingly, are only ten employees. The IEP staff are a huge part of what makes the organization successful. They are an international, vibrant bunch, made up of foreigners, locals, bungy jumpers, mountain bikers, and even a former member of the circus. The IEP employees are not only fun, but also a caring, friendly and knowledgeable bunch. “Each employee has had his own O.E. (Overseas Experience), which helps the staff relate to the participants,” explained Bex. “The staff work hard and believe in one simple principle: A working holiday is the best education. And when it comes to making participants’ experience the best it can be, IEP follows an equally simple motto: Whatever it takes.

After witnessing the close relationship between Bex and her IEP staff, Heather and I were intrigued to know about IEP’s relationship with the New Zealand government, local businesses, and IEP members. First off, Bex told us that IEP’s relationship with the government is a really good one. In the beginning when it came down to working with the New Zealand government, IEP gave them a straightforward proposal and the government gave IEP everything they had asked for (including the age limit of 35 for IEP participants, extending the governments’ own age limit of 30, which is why I’m able to be here today.)

Thanks to IEP, some of the businesses in New Zealand don’t have to look too hard to find employees. Quite often, local businesses will contact IEP with seasonal, part-time, and full-time gigs. All IEP participants have to do is go on the IEP website and look under job listings. It’s that simple. IEP also offers special discounts for its participants through their relationship with local hostels, tour companies, car rental agencies, extreme sports companies––the list goes on and on. Since IEP does so much for its participants, the participants feel close to IEP, often spending hours at the office in a single day.

The relationship between IEP and its participants is no doubt a strong one. No better was that relationship displayed than the recent Canterbury Earthquake. After the quake struck, Bex and her team were the first line of communication between participants and their families abroad. Fortunately, no participants were injured, but the first few hours of not knowing were very emotional ones for Bex and her crew. Just recalling the incident brought tears to Bex’s eyes. A large part of IEP’s role is just being there to support its participants. Bex recalled a member from Germany who was having a hard time adjusting, so she asked one of her newest employees, who also hadn’t quite adjusted yet, to speak with her. In the end, that’s all it took for this girl; she just needed someone to relate to.

Since starting with IEP in 1997, Bex has seen it all. Watching the participants come to New Zealand and grow as individuals is a part of her job that never seems to get old. “You seem like the nurturing parent who would tell their kid to go bungy jump off a bridge,” Heather remarked to Bex. Bex then explained how she tries to encourage members to partake in something they wouldn’t normally consider at home in their everyday lives. For example, WOOFING (Willing Workers on Organic Farms) is very popular with IEP members. While this work doesn’t pay, it does give members free room and board, food, and an opportunity to live with Kiwi families on their cattle, dairy, vegetable farms, and vineyards.

Heather and I ended the interview by asking Bex about the future of IEP. Bex talked modestly of expansion to other countries and some more marketing, but in general, she is happy with the organization at its current state. “It’s nice when you are a non-profit and not constantly thinking about the bottom line. We don’t need to make millions. Keeping IEP small is what allows us to focus solely on the betterment of the organization.” Makes sense to us. “However,” Bex added, “It would help if more people knew about IEP and the opportunity it gives to those wanting an education like the one we support.” Heather and I agreed and promised to do our part.

If you are interested in a Working Holiday in New Zealand, check out IEP at www.worknewzealand.org.nz. If you have any questions about our experience, feel free to contact Dirty Hippies at dirtyhippiesblog@gmail.com.





Thursday, August 5, 2010

Dirty Little Secrets...


MUSIC FIND
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The Whitest Boy Alive are a German-based quartet with singer/guitarist Erlend Øye, from the band Kings of Convenience. Their sophomore disc "Rules" is a calm breezy Folk/Pop/Jazz affair, remniscent in places of Øye's alumnus, Michael Franks, or even long forgotten eighties Swiss Pop duo, Double.

Much of the album comprises laid back grooves with jamming instrumental breaks, like opening cut "Keep a secret", the groovy "Intentions", the stunning ballad "Rollercoaster ride", and the similar "Gravity". "Dead end" is a bouncy Pop affair. The other songs are upbeat, funky, disco-tinged songs, similar to what Jamiroquai does: the piano sprinkled "Courage", "High on the heels", "1517", "Promise less or do more", and "Island" (with a light Latin feel and a lengthy instrumental break). The songs are so simple, yet grow maddeningly addictive each time you listen to them. Incredibly groovy and hugely enjoyable!

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Thursday, July 29, 2010

Dirty Little Secrets...

FOOD FIND













Chipa Guazu is a traditional dish from Paraguay, and is thought to be “as old as history.” Corn is a beloved ingredient in Paraguayan cuisine, and is the star of this recipe, along with cheese, onions, and eggs. Chipa Guazu is somewhere between cornbread, pudding, and a corn soufflé. It is cheesy and firm, yet creamy, and is best served warm or, at least, at room temperature. It may not encompass exotic spices or South American “flare,” but this savory classic is comforting and, wherever you are in the world, eating chipa guazu will, for some reason, make you feel right at home. Plus, it goes great with nearly anything! Chipa guazu can be made several different ways and is traditionally served in place of bread and/or as a casserole. It is often sold on the streets of Paraguay and, in the winter, it is barbequed on a grill, giving it a toasty crunch, and the name “Kavure”. Fresh corn makes all the difference in this staple dish; therefore, Chipa Guazu is especially favored during the months of the sweet corn harvest. Other traditional Paraguayan ingredients, like pig fat, add an extra layer of flavor to chipa guazu, but if you can’t make it to Paraguay, simply follow the below recipe, and enjoy!

Chipa Guazu

12 ears of Fresh Corn

4 Eggs

1 Stick of Butter

1 Onion (Sliced long)

1 10oz package of Swiss Cheese

Flour and Salt

Directions:

Shuck corn. Pour corn and 4 eggs into blender and mix well. Sprinkle flour in bottom of deep baking dish. Then pour in corn mixture. Add butter, 1 tablespoon of salt, sliced onion and cheese (cut into pieces). Place in oven at 350 degrees until top is brown.

*Photo from flickr.com/photos/marytoad

*Recipe from sites.google.com/site/fitzfamilynet

Have your own Food Find to share? Let us know and we'll post it for everyone to see!

Thursday, July 22, 2010

Dirty Little Secrets...

FOOD FIND
Although found on nearly every dessert menu in South Africa, Malva Pudding actually comes from the Dutch, so I’m crediting this “Food Find” to The Netherlands. Malva Pudding (some know it also as “De Wet Pudding”) is a sweet pudding that is best served hot with custard, ice cream, or a sauce made from cream and sugar (Malva Pudding sauce). Some people even like to serve it with dolce de leche, poached apricots on top, and sometimes the extra Malva Pudding sauce on the side. It’s really a matter of personal taste. “Pudding” in this case refers to the English sort, as this dessert is more of a spongy cake with a caramelized texture. Sounds good already, doesn’t it!? The cake is rich and moist, and simply wonderful. There are a few variants of the pudding too, like Tipsy Tart, which has brandy in it, or Cape Brandy Pudding, which has both brandy and dates. Any version will surely satisfy your sweet tooth, but Malva is the classic of the bunch. There are many theories as to why this pudding is called “Malva,” but one that I found plausible is that the name “Malva” comes from Malvacea, or Malvasia (a.k.a. “malmsey”) wine from Madeira. The pudding and dessert wine used to be served together after meals in and around Cape Town. Malva Pudding has become so popular that it can now be bought, already made, in some shops around the world, and reheated before serving. Although, I personally feel that fresh is always better, so try out the easy recipe below and be sure to make enough, because you’ll definitely want more!


Malva Pudding Ingredients

1 cup of milk

1 cup of (light) brown sugar

3 teaspoons of apricot jam

1 teaspoon of bicarbonate of soda

1 teaspoon of vinegar

1 cup of plain white flour

1 egg

4 teaspoons of butter


Malva Pudding Sauce

1 cup whipping cream (not whipped)

6 ounces butter

1 cup white sugar

1/2 cup hot water

To make Malva Pudding, first beat the egg and brown sugar together until the mixture is thick and light, then stir in the apricot jam.

Sift the flour and bicarbonate of soda together.

Melt butter and vinegar together and then add the milk.

Add the sifted dry ingredients to egg mixture alternating with milk mixture.

Pour batter into greased oven-proof dish. Bake at 180 C for about 30 minutes, or until lightly browned.

For the Sauce: Melt together the ingredients for the sauce and pour over the pudding as it comes out of the oven.

*Photo from justeasyrecipes.co.za

*Recipe from chirundu.com

Want to share any foods you've discovered? Contact Dirty Hippies and we'll post it here!

Thursday, July 15, 2010

Dirty Little Secrets...


FOOD FIND

In honor of winning the World Cup, this week’s Food Find goes to Spain! Tortilla Española is a traditional Spanish dish that is eaten for breakfast, lunch, dinner, or as a tapa. It is served hot, cold, or at room temperature. Basically, it’s acceptable to eat however you want, whenever you want, which, once you taste it, could be quite often. When eaten as a meal, it is traditionally served with a mixed salad and some fresh crusty bread. My personal favorite is a freshly made tortilla that has been cooled off to room temperature. In Spain, you’ll find this dish on every tapas menu you see, and if you don’t you should probably go somewhere else! Many people confuse the tortilla, also known as tortilla de patatas, with the Italian frittata, but the two are not the same. The Spanish tortilla is cooked only in a pan on the stovetop, not baked in the oven. The tortilla de patatas is also much different than the Mexican tortilla, which is in an entirely different category of food! The tortilla española is quite thick (about an inch) and consists mostly of potatoes that have been thinly sliced and cooked in oil. The entire thing is bound together by egg and flavored with onion, salt and pepper, and is gently fried on both sides, until brown and crisp. It is moist, but not wet, on the inside, and holds together well, but is not rubbery. It is traditionally served in slices, or wedges, like a pie. A properly made tortilla is not only delicious, but quite satisfying too, and a great food to eat or make on the cheap, since it originated from the poor. It’s also a fun dish because you can adapt the ingredients to your liking. Popular additions are ham, spinach, and green and red bell pepper. If you can’t make it to Spain anytime soon, just try out the below recipe. No matter what you put in it or when or how you eat it, the tortilla española is a great way for the budget traveler to enjoy a delicious taste of Spain!


Tortilla Española

1 cup olive oil

four large potatoes (peel and cut into small pieces about 2mm thick)

salt to taste

one large onion, thinly sliced

four large eggs

Some people add thin slices of red pepper together with the onion.

Heat the oil in a 9-inch skillet, add potato pieces, one slice at a time so that they don't stick. Alternate layers of potato and onion. COOK slowly, medium flame. DO NOT FRY!! Turn occasionally until potatoes are tender, but NOT brown. They must be loose, not "in a cake".

Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add potatoes to beaten eggs, pressing them so that eggs cover them completely. Let sit for 15 minutes. Heat 2 tbsps of the oil in large skillet. Add potato-egg mixture, spreading quickly. Lower the heat to medium-high. Shake pan to prevent sticking (crucial step!!) When potatoes start to brown, put a plate on top skillet and flip to cook other side, adding another tbsp of oil. Brown on the other side. Can flip three or four times for better cooking.

*Photo from farm3.static.flickr.com

*Recipe from Dean Derhak at www.xmission.com/~dderhak/recipes.html

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Thursday, July 8, 2010

Dirty Little Secrets...

FOOD FIND
If you’re visiting South Africa right now, for the World Cup, be sure to try some Ouma Rusks with breakfast, or anytime as a snack. Beskuit (known as “rusk” in English, and similar to an Italian biscotti) is a crunchy biscuit-type snack made to go along with hot coffee or tea, and they are best eaten after being dipped in your drink, to soak it up. This crunchy and subtly sweet snack is made from dough and is twice baked, giving it extra crunch. Many people have a family recipe for beskuit, but Ouma Rusks is the most popular brand on the market, and have even become a South African icon. Back in 1939, in the Eastern Cape town of Molteno, in an effort to help her community recover from the Great Depression, Ouma Greyvensteyn used her family recipe to bake her rusks to perfection and sell to visiting farmers. Since then they have become outrageously popular and can be bought online and shipped all over the world. There are as many different rusk variations as there are people to eat them, and Ouma Rusk brand has several as well: The original is always popular, but some of the other flavors include Buttermilk, Marmalade, Aniseed, Blueberry, and even Nutri, which is enriched with vitamins, fiber, low in saturated fat, and is low glycemic for diabetics, so you don’t have to feel guilty enjoying your rusks! If you’re not in South Africa and still want to try some rusks, experiment with the below recipe, and enjoy with your favorite coffee or tea! Or you can click here to purchase Ouma Rusks online!


RUSKS:

450g/ 3 1/2 cups flour

1 1/2 cups bran flakes

1 tsp salt

1 1/2 tsp baking powder

125g/9 tbsp butter

140g/ 3/4 cup sugar

125ml/ 1/2 cup vegetable oil or canola oil

250ml/1 cup buttermilk

1 egg

1. Heat the oven to 180C/350F/Gas 4. Mix together in the flour, bran flakes, salt and baking powder in a large bowl.

2. Melt the butter, sugar and oil in a saucepan. Stir the mixture until all the sugar is dissolved

3. Beat the eggs with the buttermilk and add to the melted butter mixture. Add the butter and buttermilk mixture to the dry ingredients and mix well. Fill your greased loaf pan and bake for 50-60 minutes until lightly golden a skewer comes out clean.

4. Turn out the pan and allow to cool. Turn the oven down to 100C/200F/Gas 1. Cut into finger shaped rusks, about 1 inch thick. Place cut side up on a baking tray (preferably one with holes) and place back into the oven overnight, or for 8 hours.

*Photo from deli-sa.com
*Recipe from londonfoodieny.com

Thursday, July 1, 2010

Dirty Little Secrets...

FOOD FIND

The Dosa is a savory crepe (flat pancake) made from rice and urad dal (black lentils), and cooked on a flat griddle, or "thava". Though its exact origin is unknown, it comes from the Southern region of India and has several variations, and names, like "Attu" or "Masala Dosa." Dosas are hugely popular all over India, and are spreading to other countries around the world. Dosas are high in protein and carbohydrates, making them filling and budget friendly! There are different types of dosas and depending on what region of India you're in, the dosa can be eaten for breakfast, or dinner, or any time of day. The way in which they are prepared and served varies from region to region as well, but a dosa will commonly be served with a side of sambar (a vegetable stew in tamarind broth), different types of chutney, both wet and dry, chicken or mutton curry, curd with chili powder topping, and many others. Sometimes the dosa is laid flat and topped with sides, and sometimes the dishes are rolled up or folded inside, stuffing the dosa. Sometimes the dosa is cooked on one side, and sometimes it is flipped and cooked to a crisp on both sides. Sometimes it is fried in oil, and sometimes ghee (clarified butter). References to the dosa have been found in Tamil literary works which support the belief that the dosa was around 2,000 years ago. So, one has to figure that they're pretty great, to remain popular for 2,000 years! As you an see, the possibilities are endless so, regardless of the preparation, you'll be able to find your favorite kind of dosa! You can even try to make some yourself, by following the below recipe! Experiment with your favorite filling or chutney, or just eat them plain. Enjoy!


Ingredients:

1 cup rice

1 cup boiled rice(ukdo tandul/rosamatta rice)

1/2 cup urad dal

1/2 tea spn fenugreek seeds

1 cup rice flour

Salt

Oil

Method:

Soak both rices, urad dal and fenugreek seeds for about 4-5 hrs. Grind it to a smooth batter. Add rice flour, salt, mix well and leave for overnight. Make the batter thinner than normal dosa batter. Next day make thin dosas.

Serves : 4-5 Preparation time : 30mins

*Photo from unp.co.in

*Recipe from aayisrecipes.com

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Thursday, June 24, 2010

Dirty Little Secrets...

FOOD FIND














Pupusas are one of my favorite foods and I eat them every chance I get! Originally from El Salvador, they have become popular in many countries, such as the United States and Canada, and have taken on a life of their own in Guatemala and Honduras. Such a fundamental part of El Salvadorian culture, pupusas now even have their own National Pupusa Day! Pupusas are like a cross between a pancake and a quesadilla. Think of a small, thick, hand-made pancake, sealed and stuffed with savory goodness. The dough is made from masa (a popular flour made from the large corn, maize, that is used widely in Latin American cuisine), and the stuffing can be any ingredient you desire. But, they are most commonly stuffed with one or more of the following: quesillo (a soft Salvadorian cheese), fried pork, chicken, refried beans, and locoro (the bud of a vine flower from Central America). They are topped with curtido (a pickled cabbage relish, that usually includes hot peppers), and a spicy thin tomato sauce. They are traditionally eaten by hand. Pupusas are filling and cheap, and therefore popular amongst the late night, bar crowd, but really, you can eat them whenever you want. I do! They are small enough to fit in one hand, but hearty enough for a meal to consist of just two or three, depending on your appetite, of course. My mouth is watering just thinking about them! If you live in a major city, or one that has a large Latin population, you may have a Pupuseria nearby, and each pupusa is likely to cost just $1-2 USD. If not, don't fret! Keeping the filling sealed perfectly inside takes some practice, but pupusas are easy enough to make at home, if you want to try out the below recipe. I must point out though, that the curdito makes the meal complete, so I've included a recipe for that also. You might as well make some extra because anyone is sure to love these little discs of deliciousness!


Makes 4-5 pupusas
  • Masa harina -- 2 cups
  • Warm water -- 1 cup
  • Filling (see variations) -- 1 cup

Method

1. In a large bowl, mix together the masa harina and water and knead well. Knead in more water, one tablespoonful at a time if needed, to make a moist, yet firm dough. (It should not crack at the edges when you press down on it.) Cover and set aside to rest for 5 to 10 minutes.

2. Roll the dough into a log and cut it into 8 equal portions. Roll each portion into a ball.

3. Press an indentation in each ball with your thumb. Put about 1 tablespoon of desired filling into each indentation and fold the dough over to completely enclose it. Press the ball out with your palms to form a disc, taking care that that the filling doesn't spill out.

4. Line a tortilla press with plastic and press out each ball to about 5-6 inches wide and about 1/4-inch thick. If you don't have a tortilla press, place the dough between two pieces of plastic wrap or wax paper and roll it out with a rolling pin.

5. Heat an ungreased skillet over medium-high flame. Cook each pupusa for about 1-2 minutes on each side, until lightly browned and blistered. Remove to a plate and hold warm until all pupusas are done. Serve with curtido and salsa roja.

Variations

  • Pupusas de Queso: With a cheese filling. Use grated quesillo, queso fresco, farmer's cheese, mozzarella, Swiss cheese or a combination. Add some minced green chile if you like.
  • Pupusas de Chicharrones: With a filling of fried chopped pork and a little tomato sauce. A reasonable facsimile can be made by pulsing 1 cup of cooked bacon with a little bit of tomato sauce in a food processor.
  • Pupusas de Frijoles Refritos: With a refried bean filling.
  • Pupusas Revueltas: Use a mixture of chicharrones, cheese and refried beans.
  • Pupusas de Queso y Loroco: With a cheese and tropical vine flower filling.Loroco can be found in jars at many Latin markets.
  • Pupusas de Arroz: A variety of pupusa that uses rice flour instead of corn masa.
  • Cooked potatoes or finely minced, sautéed jalapeño peppers are also tasty fillings. Try a mixture of different fillings.
  • The above recipe uses masa harina, a special dried cornmeal flour used in making tortillas, tamales, etc. If you are able to get fresh masa, definitely use it instead. The flavor will be much fresher. Just substitute the masa harina and water with fresh masa. One pound will make about 4-6 pupusas depending on size.

CURTIDO
  • Cabbage, shredded -- 1/2 head
  • Carrot, peeled and grated -- 1
  • Boiling water -- 4 cups
  • Scallions, minced -- 3
  • Apple Cider vinegar -- 1/2 cup
  • Water -- 1/2 cup
  • Jalapeño or serrano chile pepper, minced -- 1
  • Salt -- 1/2 teaspoon
  • 1 1/2 teaspoons oregano (optional)
  • sliced jalapenos (optional)

Method

  1. Place the cabbage and carrots in a large heat-proof bowl. Pour the boiling water into the bowl to cover the cabbage and carrots and set aside for about 5 minutes. Drain in a colander, pressing out as much liquid as possible.
  2. Return the cabbage to the bowl and toss with the remaining ingredients. Let sit at room temperature for a couple of hours. Then chill for at least 4-6 hours, and serve as an accompaniment to pupusas or as a side dish.
Makes 4-6 servings

*Photo from webpages.csus.edu
*Pupusa recipe from whats4eats.com

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Thursday, June 17, 2010

Dirty Little Secrets...

FOOD FIND
Raclette has been a wintertime staple in Switzerland since as far back as the year 1291, and is any cheese lovers’ favorite dinner. The word Raclette is derived from the French word “racler”, meaning “to scrape”, as the cheese was traditionally scraped from the heated half-wheel onto a plate. Farmers and herdsmen used to make a meal, by campfire, of melted cheese, potatoes and pickles. Some historians believe that the cheese got too close to the fire and melted, giving birth to the dish. Today, however, Raclette cheese is most commonly melted on a special grill, also called a Raclette, and is served with potatoes, gherkins (small dill pickles), Bündnerfleisch (air dried beef, a specialty from the Swiss Alps), and pickled vegetables. Portions of Raclette cheese are heated on a tabletop Raclette oven in individual trays and, when hot and bubbly, are scraped onto each plate over the accompaniments. In old-fashioned style, some people still melt the cheese over an open fire, and scrape it up as it melts. Don’t confuse Raclette with fondue though, because it is quite different, and most Swiss will tell you that they prefer Raclette. If cheesy dinner sounds like something that might clog up your tummy, then drink some white wine with your meal, or wash it down with some pear liquor to aid with digestion, and you should be okay. Whether or not you have the proper equipment, if you feel like experimenting invite some friends over and follow the below recipe. Raclette cheese can usually be found in any cheese shop, but you can substitute with Gruyere, Fontina, or most other semi-firm cheeses. Have fun!


Makes: about 6 servings

1 large wedge Raclette preferably Gomser, Conches or Bagnes if you can find it. (About 1 pound)

1 dozen cooked small new potatoes, unpeeled

Assorted pickled garnishes: cornishons, pickled onions, caper berries

1/2 pound sliced Bundnerfleisch (air dried beef)


Traditional Raclette Machine

If you have a traditional Raclette machine (with heat coils) prepare as directed by the manufacture. Heat the cheese and scrape onto warmed plates. Serve with accompaniments.


Raclette Grill

If you have Raclette grill slice the cheese and place on the warmer trays. Heat according to manufacturer's instructions. Serve with accompaniments.


No Special Equipment?

Not a problem. Slice a 4oz portion of cheese for each serving. Remove the rind from the cheese and place on an ovenproof plate. Place plates in a preheated 450°F oven until melted and almost liquid. Serve with accompaniments.

*Photo from cuisineaz.com

*Recipe from gourmetsleuth.com


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Thursday, June 10, 2010

Dirty Little Secrets...

FOOD FIND
Croque monsieur is almost too delicious to write about without having one in front of me to devour! Originally from France, we are all lucky that this classic sandwich can now be found all over the world, with new twists and variations popping up constantly. The croque monsieur, or "crispy mister," first appeared on French cafe menus in 1910, and was a simple ham and gruyere cheese sandwich that had been fried in butter, making it golden brown and crispy, and served gooey and hot. Some believe it was accidentally created when French workers left their lunch pails by a hot radiator and came back later to discover the cheese in their sandwiches had melted. I guess that sounds plausible, but regardless of how this sandwich came to be, the world is a happier place since its creation. Quite often cheese is fried on the outside of the sandwich as well, making it extra gooey and extra delicious! This rich sandwich is served almost anywhere in France, from elegant restaurants, to street vendors, to the "Croque McDo" at McDonald's. It is eaten as a meal, snack, or appetizer, which is great, since you're likely to crave it during all hours of the day! Lucky, again, for all of us, this sandwich couldn't be easier to make. Just follow the directions below. If you're feeling saucy (pun very much intended), try adding some bechamel sauce for a "croque madame." Anything with melted cheese and fried in butter can't be bad, so play around with your own ingredient combination, try melting the cheese on the outside, and have fun! Bon appetite!

Ingredients:

2 tablespoons Dijon mustard
8 slices sandwich bread
4 ounces baked ham, thinly sliced
2 1/2 cups grated Gruyere cheese, divided
4 tablespoons butter, softened

Preparation:

Preheat the broiler to the lowest heat setting. Evenly divide and spread the mustard on 4 slices of bread. Place a few slices of ham, followed by 1/2 cup Gruyere, on the mustard-side of the bread. Cover the cheese with the remaining slices of bread and spread the butter on the outside surfaces of the sandwiches.

Place the sandwiches on an ungreased baking sheet and broil for about 5 minutes, turn them over, cover with the remaining cheese, and continue cooking until they are crispy and golden brown, about 5 additional minutes.

This recipe makes 4 sandwiches.

*Photo from image3.examiner.com

*Recipe from frenchfood.about.com