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Skillet Raclette with Chef Tom Bivins

What's Cooking -- January 6, 2012

Chef Tom Bivins with Crop Bistro & Brewery joins us to make a delicious appetizer.

Skillet Raclette

Yield: 4 individual servings

4 slices of Spring Brook Farm Reading Raclette

1/2 lb. New Potatoes, sliced into 1/4 inch rounds, cooked to just tender in chicken stock

1 white onion, chopped fine

1/4 cup Small sour pickles, such as a cornichon or small sour pickle, chopped fine

1 cup diced ham, sliced salami, or other cured meats

salt an pepper to taste

1/4 cup chicken stock

Olive Oil

Additions:

Croutons, fresh and toasted

Roasted Peppers

Toasted Nuts

Smoked Meats

In individual skillets or 1 large skillet, pour a small amount of oil and place skillet in broiler oven. When the pan is hot, remove and layer with chopped onion, pickle and ham. In between each layer, place a layer of potato. Season each layer of potato. Drizzle with a small amount of chicken stock. Top with a slice of Spring Brook Farm Reading Raclette. Broil until the cheese is bubbling and brown. Serve hot with fresh or toasted bread.

If desired, add toasted nuts as garnish. Roasted peppers and smoked meat may be served on the side as well.

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