Well it’s official, winter is here.
OK, I’m sure you’re thinking to yourself, “now hold your horses Sara Louise, winter doesn’t start until December 21st” and you would be right, except in Le Petit Village (and the Southern Hemisphere of course). Here in The LPV winter starts when the Raclette starts and the first Raclette was Friday the 30th November, at Chez Gatz.
That’s right. I said Chez Gatz. He finally moved out of his grandparent’s house and into his very own apartment (they grow up so fast) and feeling like a grown up, decided he wanted to host an evening, and what better way to Christen one’s new home, then with melted, gooey cheese.
We (and that we includes Fifty) arrived just in time for l’apéro and my first surprise of the evening…
Gatz’s kitchen table was set with a table cloth and place mats. SAY WHAT NOW?!Â
Who are you and what have you done with my husband’s husband???Â
And then as if Fifty wasn’t already on cloud nine by just being invited, his first surprise of the evening occurred when Honey Jr and Honey’s Honey arrived. I thought my little furry homeboy was going to freak right the F out. The excitement was almost too much for him. And then he saw this plate of Charcuterie, and almost passed out.Â
Unfortunately for Fifty, he got an unpleasant surprise when I told him that none of it was for him, but Tonton Gatz had a nice bowl of water if he was interested. (Have you ever seen a dog make a sad face? It’s heart breaking, I assure you).
Now a large platter of meat is all well and good, but a Raclette just isn’t a Raclette without the cheese…
 |
| {And on the 8th day, after a rest, God created cheese}
BEHOLD! CHEESE!
So we sat down and got to it.Â
Boiled potatoes (skin left on) were plopped on top of the grill and the mini skillets were slid inside.
|
As this is my third Raclette Season, I have learned that not everyone Raclettes the same. For instance, Honey Jr and Honey’s Honey like to place the meat on top of the grill and cook it a bit, while The Husband and Gatz, don’t even bother. They simply pour the melted cheese directly on top of whatever is on their plates. I on the other hand, like to place a slice of meat under the cheese and then cook them both together. It’s what works for me. (When the cheese is melted all gooey on top of the meat, I take it out and pour it on top of a mashed up potato… it’s mmm mmm good.)
Besides the set table, and perfectly plattered meats and cheeses, Gatz had another surprise up his sleeve… Champagne… which he decided to pour like he works on a cruise ship or something…
Surprisingly, he only spilled a sip.Â
But since Champagne does not a digestif make, Gatz broke out the Disaronno and Grappa (he works in Italy a lot). I went with the Grappa and after a couple of sips, it was like all that cheese had never even happened.Â
Digestif accomplished.Â
 |
| {Husband Approved}
All in all, it was the perfect Winter kickoff and Gatz was the perfect host. Thumbs up Gatz.Â
Color me surprised.
bisou
|
It's Me, Sara Louise 
Leave a Reply