AFTERNOON RAMEN
Provided by Claire Thomas : Food Network
Categories main-dish
Time 3h45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the broth: Preheat the oven to broil. Place the onion and ginger on a baking sheet and broil until blackened on top, about 10 minutes.
- Cook the bacon in a large pot over low heat until all of the fat is rendered out and the bacon is crisp, about 10 minutes. Put the roasted onion and ginger, the garlic, green onions, leek, broth, soy sauce, mirin and salt into the pot. Simmer for 2 to 3 hours, while you cook your pork belly. Strain to serve.
- For the pork belly: Preheat the oven to 350 degrees F. Sprinkle the belly with the salt, sugar and pepper. Throw the seasoned belly in a roasting pan and pour the sake over it. Roast for 1 hour 30 minutes, and then bring the heat up to 450 degrees F and let it caramelize. It should be tender but not mushy.
- Let the belly cool to room temperature. Wrap it up tight in plastic and put it in the fridge until it¿s thoroughly chilled through. At that point, slice it into nice, thick slabs. Set aside for ramen.
- To assemble the ramen: Cook the ramen noodles according to package instructions. Place the noodles into a bowl, followed by pork belly and top with broth. Add whatever toppings you like!
RACLETTE
Raclette is a traditional Swiss dish that dates back to the time when cowherds would pasture their animals high in the Alps and camp alongside them. There, they would cut open their wheels of cheese and warm them on a rock by the campfire, scraping the edge of the cheese as it melted over cooked potatoes, pickles and ham for the most rustic of meals. Raclette comes from the French verb racler, to scrape.
Provided by Food Network
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Have a knife ready and small plates to serve. Arrange potatoes, pickles, onions, caper berries, ham, and tomatoes on a serving platter. Place cheese on a clean stone or a heatproof board or tile as close to the fire as possible. As the top of the cheese melts, scrape off cheese onto potatoes and accompany with garnishes. It takes some time between servings for the cheese to continue to melt, so have some wine or kirsch handy to keep guests happy.
RACLETTE RAMEN
Provided by Food Network
Categories main-dish
Time 7h35m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- For the tonkotsu stock: Place the onions, garlic and ginger in a large, heavy-bottomed stockpot. Turn the heat to high and begin to sear until the edges are nice and charred, 4 to 5 minutes. Toss in the pigs' feet, chicken feet and char siu ends and fill with water. Bring to a rolling boil, then cover. Let boil for 6 hours, checking the water level periodically and adding more if needed. (Having a rolling boil is important, as it will emulsify the fats and gelatin, resulting in a creamier broth.)
- Strain the stock. Whisk in the cream cheese, mushroom salt, soy sauce, sesame oil and white pepper.
- For the char siu: Meanwhile, preheat the oven to 350 degrees F.
- On a cutting board, place the pork belly skin-side down and rub the garlic, ginger and sugar evenly on the surface. Roll the pork belly into a spiral shape, then truss the belly like you would porchetta.
- In a braising pan, pour the soy sauce, mirin and 4 cups water. Add the pork belly, then cover and bake for 2 hours. Flip the belly, then re-cover and continue to bake for another 2 hours. Transfer the char siu to a baking sheet and let cool completely in the fridge. (Char siu needs to be chilled to slice; otherwise it will fall apart.) Slice.
- To serve: Boil the ramen noodles for 1 to 1 1/2 minutes. Place the noodles in bowls and garnish with green onions, char siu, corn, pickled radish, kimchi, soft-boiled egg (be creative; the sky is the limit). Ladle in the broth and top each with a slice of raclette cheese. If you have a kitchen torch, broil the cheese until nice and toasty.
BAKED RACLETTE
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Place the potatoes in a medium pot, cover with water by one inch, add 1 tablespoon salt, and bring to a boil. Simmer for 10 to 15 minutes, until the potatoes are barely tender when tested with a wooden skewer. Drain and cover with a kitchen towel to steam for 5 minutes. Cut in half lengthwise and set aside.
- Meanwhile, heat 2 tablespoons olive oil over medium heat in a large (12-inch) sauté pan, add the chorizo, and cook for 8 to 10 minutes, turning often, until browned. Drain all but a tablespoon of the fat from the pan, add the potatoes, and toss to combine with the chorizo and fat. Off the heat, stir in the wine, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Divide the sausage and potatoes among four gratin dishes. Arrange the raclette in one layer over the potatoes and chorizo. Distribute the thyme sprigs on top. Bake for 8 to 10 minutes, until the cheese is hot and bubbly.
- Remove the gratins from the oven, place the cornichons on top, and serve hot with the bread and mustard.
RACLETTE
Raclette is the ultimate cheesy sharing platter and an après-ski tradition. Try it for an informal party served with potatoes, cured meats and crusty baguette
Provided by Miriam Nice
Categories Buffet, Cheese Course, Starter, Treat
Number Of Ingredients 16
Steps:
- Start by making the vinaigrette. Put the mustard and red wine vinegar into a bowl or jug and whisk together. Add salt and pepper then slowly add the sunflower oil, whisking as you go until the mixture is thick and smooth. Stir in the chopped chives and store in the fridge until needed.
- Boil the potatoes for 15-18 mins or until tender. Drain, leave to steam dry for a few mins then add the butter, keep warm until serving.
- Arrange all the other ingredients in bowls, plates and platters on the table. Set up and turn on the raclette machine according to manufacturer's instructions - you may want to set the raclette machine on a heatproof tray to catch any melty cheesy drips.
- Let your guests help themselves to ingredients - if your raclette machine has a top hot plate use this to keep the potatoes warm or crisp them up and use to cook the peppers if you don't want them raw.
- Get stuck in! Everyone should have their own mini handled tray on which to put a slice or two of raclette cheese. This then sits under the central grill until melted. With an arrangement of potatoes and/or cured meats etc on their plate, your guests can then scrape their own portion of melted cheese on top with a wooden paddle or spoon. Leave the jug of vinaigrette on the table so it can be drizzled over the potatoes or salad leaves to taste. Serve with crusty bread on the side.
Nutrition Facts : Calories 774 calories, Fat 44 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 3.1 milligram of sodium
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