February 27, 2026 • 36 mins
This cheese and the dish made with it are events unto themselves. Anney and Lauren melt over the science and history of raclette.
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Speaker 1 (00:09):
Hello, and welcome to Saber Prediction of iHeartRadio.
Speaker 2 (00:11):
I'm Annie Reese and I'm Lauren Bobo Bam, and today
we have an episode for you about Reklet.
Speaker 1 (00:18):
Yes, the cheese and the dish both uh huh uh huh.
Speaker 2 (00:22):
They are a little bit inseparable.
Speaker 1 (00:26):
Indeed, was there any particular reasons was on your mind? Lauren?
Speaker 2 (00:31):
I think it's been on my list for a while,
and I was looking for a cheese episode to do,
because you know that we love a cheese episode. And
I was like, yeah, that sounds really good that I
just want to be eating that right now because it
seems like a really good cold weather treat and I
(00:52):
don't believe I've ever had it, So the cravings in
this one were real weird. It's always real strange when
I have intense cravings for something I've never tasted.
Speaker 1 (01:04):
Yes, Yes, And it is a tragedy that you've never
had it. I was telling Lauren, I know for sure
that I have had it, but the memories are painted
with this kind of like golden brush of I was
cold and maybe i'd just done something outside and had
(01:27):
Reclet and it was so lovely. But I hate that
I can't really remember the taste of it necessarily other
than it was wonderful.
Speaker 2 (01:39):
It's all just kind of fuzzy and sepia toned.
Speaker 1 (01:41):
Yeah, yeah, exactly exactly, which I kind of think is
the vibe of it. But I wish, I wish that
I could remember it more clearly than I do.
Speaker 2 (01:55):
We'll just have to go get some again. This is Oh,
you'll have to form some memories.
Speaker 1 (02:02):
Okay, on board easy. You don't have to convince me.
Speaker 3 (02:11):
Well.
Speaker 1 (02:12):
You can see our past cheese episode that we've done.
Speaker 2 (02:16):
Perhaps especially Immantale, which is Swiss cheese and gray air.
Also our fondue episode.
Speaker 1 (02:25):
Yes, yes, very related, very related. But I guess this
brings us to our question.
Speaker 2 (02:31):
Sure, raclette, what is it? Well, Raclette is both a
type of cheese and a dish made with that cheese.
The cheese itself is a semi hard cheese with a
firmer washed rind, made traditionally with raw cow's milk. It's
(02:52):
a creamy yellow in color with some tiny holes scattered
throughout the body, and the rind is like a deeper gold.
The flavor is mostly mellow, like nutty and buttery, with
a little sweetness and funky earthiness, traditionally a little bit
of like herbal and fruity notes in there too. It's
typically aged only briefly so that it doesn't harden too much.
(03:12):
Like everything about this, cheese is pointed towards making it meltable.
As for the dish, reclette, in which you melt the
cheese into a lovely gooey mess and pour it over
a plateful of stuff like slices of bread, small boiled potatoes,
pickled vegetables, grilled vegetables, salad, greens, and various cured meats,
(03:36):
giving you just like a real warming stick to your ribs,
like salty, starchy cheesy meal with little bursts of savory
and tartness. The classic way of doing this is to
take half a wheel of cheese and arrange it with
the sliced side close to a fire and let the
(03:57):
surface get all bubby and maybe a little bit, and
then scrape that melted layer off onto your plate of food.
Especially when done in that manner reclet, the dish is
sort of celebratory, like like a special occasion or holiday
sort of thing, a dish to be enjoyed with friends
and family, and perhaps especially to help warm you up.
(04:18):
During winter gatherings. The cheese certainly can be enjoyed in
different ways, perhaps aged longer, maybe eaten as a table cheese,
but it's sort of made for melting, so most applications
are melt related. Reclette is like a comfy cozy blanket.
It's it's like giving your dinner a comfy cozy blanket.
Speaker 3 (04:43):
It is. It's so warm and delightful.
Speaker 2 (04:51):
Man really mad that I'm not eating this right now? Okay,
all right. Cheese bas cheese is a way of preserving
the nutrients in milk and making them fun to eat.
You do that by getting a bunch of the water
out of the milk and convincing the solids to form
(05:11):
up together. In the case of recklet, you accomplish this
with both rennet and some friendly lactic acid bacteria. Rennet
is an enzyme that young cattle and other ruminants have
in their stomachs to help them digest milk. These days,
rennet is often lab produced from plant sources or by
farming microbes to produce it. Rennet helps coagulate the milk.
(05:33):
Lactic acid bacteria are a category of bacteria that eat
some of the sugars in milk. And poop acids. Bacteria
poop acids also help coagulate the solids in milk. Both
of these products can work to do that basically because
milk is made up of fats and fat soluble stuff
(05:53):
and water and water soluble stuff, and like fats and
water don't like being mixed together to begin with. So
for reklet, you coagulate your milk into curds that is
the fats and stuff, and whey that is the water
and stuff. You separate out the way and press the
curds into molds, either wheels or squares. You brine the
cheeses for about a day to get some salt in
(06:15):
and some more water out and to start to form
a rind. Then you take them out and smear them
with the culture of microbes, both yeasts and bacteria, and
then put them in storage for like three to six
months to develop their flavors and textures. During this time,
you like brush or rub down each cheese with brine
and turn them regularly to develop that rind. Some cheesemakers
(06:38):
do add herbs and spices to their cheese, maybe like peppercorn, garlic, mustard, seed, chilis,
et cetera. Reclet may also be dry aged for at
least nine months to produce a hard cheese suitable for grading.
The wheels are typically about like twelve to fourteen inches
across and around three inches high. That's like thirty to
(06:59):
thirty five centimeters by eight centimeters. They weigh right around
twelve pounds, which is like five and a half kilos.
The squares are like about equivalent in volume, but can
be made smaller, and it can also be packaged in
wedges or slices, so you don't have an entire twelve
pounds of cheese on hand. Although why that's a problem.
Speaker 1 (07:18):
I don't know.
Speaker 2 (07:22):
Cheesemakers around the world make different versions of raclette, but
there is a protected designation of origin for one, and
that is Reclette du Valet. I know I'm saying that wrong.
I'm so sorry. Valet is a canton or state in Switzerland.
It's in the mountains in the southwest like bordering France
and Italy. Like it's where the matter Horn is. The
(07:44):
region is renowned for its dairy due to their tradition
of bringing cows up into these mountain pastures for the
summer to graze on like a lovely biome of grasses
and flowers and herbs. As always, there are like real
specific rules about how the pdo cheese is made, the
valleys where it's made, the breeds of cows that the
(08:06):
milk comes from, the production and aging process, like down
to the material used to build the shelves that the
cheeses are aged on. It's red pine. It's only red pine.
There you go. I will say, though, that the alpine
bits of France and Italy do have particular varieties of
raclett that they've developed for themselves over the years, and
(08:29):
that enthusiasts do have like opinions about and really value
for their own their own properties. The cheese and the
dish gets its name from that scrape of the melted
layer off of the wheel and onto your plate. It
roots from the French term rack layer, meaning to scrape.
(08:50):
But it's like relatively rare to have a whole half
a wheel and like melt layers of it off by
a fire. These days there are specialty pans for melting
slices of raclette under a broiler, and home appliances like
a type of electric grill called a ralconette that you
can set up like right at the table to melt
pans of cheese and also grill like meats and vegs.
(09:13):
There are also fancier electric options that are built to
hold a half wheel of cheese and heat it for scraping.
If you have a good local cheese boonder, they might
rent these out for reclet parties. Reclet parties, yeah, because
if you're hosting a party and you need a theme,
(09:34):
why not make it a racklet party?
Speaker 1 (09:38):
Oh my goodness, Yes, there's advice online for how to
throw one.
Speaker 2 (09:48):
Apparently they were a little bit big and around like
the Washington DC area back in like twenty twenty three.
I don't know. Well, I will investigate. I need to
more about this, right. If you learn more, tell me
share absolutely. However you cook your rec let, you want
(10:14):
to cook it low and slow and catch it just
when it starts to bubble, when it's like glossy, but
before the fat start melting out. From what I have gathered,
serving specifically cornichons and pickled onions alongside reclet is like
basically necessary. Those are like two of the things that
you need on the plate. Specific fresh veg to be
(10:38):
served either raw or grilled. It's kind of a matter
of taste. But I've seen tomatoes, mushrooms, and onions mentioned
a lot. The salad greens seem important, perhaps especially in France.
I think that salad is just important in France in general, though,
so I don't know. Also, a nice dry white wine
would not go wrong here. I think something like nice
and crisp, like like a pinogree or a proper reaseling.
(11:01):
The American thing where weaselings are usually sweet is a travesty.
But that's a different episode, Uh Christmas kind of what
you're going for in terms of any beverage pairing here,
like light red wines, nice Pilsner's, maybe a black tea. Yeah.
Because the Pdo cheese is made with raw milk, you
cannot get it imported in the United States. However, pasteurized
(11:23):
versions from the area, plus from elsewhere, including state side dairies,
are becoming more available due to recent trends featuring the cheese,
perhaps especially on social media. It is a very visually
visceral food, yes, Like you see video of someone doing
the scrape and you're like, why am I not consuming
(11:45):
that right now?
Speaker 3 (11:48):
Oh?
Speaker 1 (11:49):
Yeah, especially if you like cheese. To witness cheese being
scraped off onto French fries for instance.
Speaker 2 (11:58):
Oh no, I just you keep saying things that make
it worse.
Speaker 3 (12:04):
I know, I know, Well, Lauren, what about the nutrition.
Speaker 2 (12:18):
Cheese is a nutrient dense food. That is the purpose
of cheese. You know, you've got lots of protein and
fats and raclette watch your portion sizes eat a vegetable
treats are nice. I will say that Raclette typically has
very little lactose due to its production process. So if
that's something you're watching out for.
Speaker 1 (12:39):
Yeah, yeah, yes, indeed, Well we do have some numbers
for you.
Speaker 2 (12:44):
We do.
Speaker 4 (12:45):
So.
Speaker 2 (12:46):
Total production of the pedio Reclet Dublat is something like
two three hundred metric tons a year, mostly produced by
about twenty commercial dairies, but a lot more than that
does get made around Switzerland and internationally. I read an
estimate of like one hundred thousand metric tons a year.
(13:09):
Apparently France produces about twenty thousand metric tons. There is
a world record for the biggest reclut party. It was
achieved in twenty twenty five in Ballet. Some two hundred
and fifty volunteers served four eight hundred and ninety three
(13:29):
guests pdo Reclet. This did beat out a French record
from the previous year of a party with a mere
two two hundred and thirty six guests.
Speaker 1 (13:41):
Yeah, ridiculous, right, Pilly, what are you even doing? Oh?
Speaker 3 (13:51):
That party?
Speaker 1 (13:52):
That sounds amazing?
Speaker 2 (13:54):
Yeah, yep, while you're still pondering that, okay. There has
been research into the microbiome of Pdio raclet. It was
published in twenty twenty one. It looked at twenty one
different wheels of cheese and it identified forty six different
(14:14):
species of bacteria in the cheese's body or bodies, i
should say, and two hundred and three different species in
their rhnes. Love this and there were significant differences in
the microbiomes of cheeses from different producers.
Speaker 1 (14:31):
You gotta love the science of cheese.
Speaker 2 (14:33):
Yes, yes, there are a number of festivals devoted to Raclett.
There's the Raclett World Championships, held every October in Switzerland.
I think they only started up in twenty twenty four,
but as of twenty twenty five, one hundred and fifty
varieties of raclet were entered. There are different categories of
(14:56):
winners for cheeses made in the Alpine region versus elsewhere,
and for those made with raw milk versus pasteurized. I
had to put this note in so Okay, there's a
restaurant in Alexandria, Virginia. I haven't been to it, but
it's called Cheese Teak Sure, and they host a Raclette
(15:16):
Fest every year. It's actually running right now. It's this year.
It's February twenty second through March fifteenth, and they run
an alpine menu during that time and we'll scrape raclette
table side for you. Their typical platter is like potatoes, bagat, salad,
green sausages and cornerschons and pickled onions. But they do
(15:37):
also have an option where you can get raclette scraped
onto anything on their menu for twelve bucks. Yes, and
their menu is small, but like I was just looking
at it and nose and I was laughing out loud
because it was just so like like, yeah, you can
(15:57):
do that, of course we'll do that for you. And
it's just like, yeah, I don't know, like fried cheese curds, sure,
waggy slider, yeah, spinach and artichoke dip. That could use
some some more, Yes, delightful. If anyone has been, If
anyone is familiar, let us know World Reclet Day is
(16:21):
December thirteenth. Totally missed that one. I Recklet gets looped
into a lot of European Christmas markets, and I think
the day developed out of that as part of like
industry marketing. Also in Vallet, there is an annual festival
or like not like a not like an organized festival,
but like a series of local happenings around hurting the
(16:44):
cow's home for the winter at the end of the
summer grazing season. And apparently it can involve cow parades
and yodeling, and like a lot of cheese, including reclette,
the cow parades can involve just really lovely accessories for
(17:05):
the cows, like floral garlands or arrangements, large bells, really
really beautiful love it.
Speaker 1 (17:14):
The cows deserve it, you know, they do, they do. Yeah,
we should spotlight them more often, we should.
Speaker 2 (17:24):
We should.
Speaker 1 (17:27):
Well, there is quite the interesting history behind this one.
Speaker 2 (17:32):
There is, and we are going to get into that
as soon as we get back from a quick break.
For a word from our sponsors.
Speaker 3 (17:47):
And we're back.
Speaker 2 (17:48):
Thank you sponsors, Yes, thank you.
Speaker 1 (17:51):
Okay, So standard cheese disclaimer. Cheese was probably accidentally invented,
discovered in multiple places at different times based on environment
and circumstances. A lot of cheese origin stories are embellished
(18:11):
because as humans we love cheese.
Speaker 3 (18:14):
We love cheese.
Speaker 2 (18:15):
It boils down to that.
Speaker 3 (18:17):
Yep.
Speaker 1 (18:18):
Yes, So in this outline, in this timeline of the history,
we are going to be talking about reclette as a
dish and as a cheese and people do love it.
So some of it has been embellished, I think.
Speaker 4 (18:34):
Yeah.
Speaker 2 (18:34):
Yeah, as with all cheese episodes, a little bit of
a great assault with the history here.
Speaker 1 (18:39):
Yes, yes, but okay, let's get into it. Historians believe reclet,
the cheese and the dish originated in the Swiss Alps
and specifically with herders in the Fallet region of southern Switzerland.
As we've discussed in our past cheese episodes, the environment
and the food source of the the animal, dairy producer
(19:02):
and this case cows, influences how cheeses come to be
and the ultimate taste, which is what happened here. High
altitude grazing and short blades of grass imparted an earthy
flavor to the cheese. The earliest ancestors of racclet cheese
were most likely developed with improved cheesemaking methods being discovered
(19:26):
in the fourteenth and fifteenth century, although some do note
early monastery bread cheeses from the twelfth or thirteenth century
as a precursor to those as well, so that this
was basically a cheese that melted and you would dip
your bread in or something like that. Many learned to
(19:46):
make it at home, and it was a good way
to stretch foods during the winter. It's very it's nice.
It's nice that being said timeline wise, Swiss legends of
folk hero William Tell describe him eating raclette prior to
(20:07):
shooting an apple off his son's head. This was in
twelve ninety one and it was probably pretty different from
what we think of today, but a big, a big tail.
According to some sources, melting cheese by a fire in
Europe has been a practice since the twelfth century CE,
(20:30):
if not for far longer. Oh yeah, melting cheese is great.
Speaker 2 (20:33):
Yeah, I just.
Speaker 1 (20:34):
Feel like that's one of those things that just makes sense.
But yes, several places in the Alps have traditions of
roasting cheese by are over a fire, which was first
documented in Ballet in fifteen seventy four. In the early
days shepherds from the Valet region may have placed a
wedge of reclet around a fire until the edges melted,
(20:57):
and then would scoop or scrape it on to something
like potatoes, perhaps roasted potatoes over the fire or bread,
sometimes accompanied with a type of pickled vegetable. Historian suggests
that they might have started this practice because they needed
a cheese and or other types of foods like potatoes
(21:18):
that didn't spoil in the summer as they transversed the
Alps for days or weeks. Again, just a nice, rewarding,
filling dish.
Speaker 2 (21:30):
Yeah, yeah, good. Good for keeping your strength up when
you're hiking around mountains.
Speaker 1 (21:38):
Yes, I would love reclut or hiking around mountains. It
seems that raclett really settled into what we think of
it today in Vallet towards the end of the eighteen hundreds,
though there were several written mentions of it prior to that.
(21:58):
Some of the earliest written uses of the word reclette
to describe a dish of roasted cheese appeared in French
sources as far back as eighteen seventy five. An eighteen
eighty six document on cheese making techniques described the process
of making the cheese itself. So yeah, really settling. In
(22:21):
Writing from the late nineteenth and early twentieth century describes
roclette as this really special dish, and the association of
it with Valet deepened traditions and customs formed around the
cheese too. It was given as a gift, or, according
to some sources, aged to be served at one's funeral.
(22:45):
Here's a quote from Yvonne price Work's nineteen eighty three
novel The Meal of Death. My father, who died in
nineteen forty two, had a cheese from eighteen ninety eight
and we ate it when he died. Ay four year
old cheese. Wow.
Speaker 2 (23:04):
Yeah, right, this is a great tradition. I know.
Speaker 1 (23:09):
That's amazing.
Speaker 2 (23:10):
I am so into this. Okay, all right, yes.
Speaker 1 (23:15):
I'm so into it too. Reclect, the cheese and the
dish stayed fairly local until the twentieth century. The dish
was featured as Valet's national dish at an exhibition in Scion,
a town in the Canton of Valat. While the event
attracted many visitors, it was still sort of an in
(23:37):
the no situation. Like some chefs in France knew about it,
so they were making it okay, yeah, Yeah, Valet cheese
producers organized after World War One, which shifted how the
production of the cheese worked and who controlled it. Up
until the nineteen sixties, production of the cheese stayed pretty
(24:00):
much in Valat. That changed after Raclette appeared at the
nineteen sixty four Swiss National Exhibition, which really put Klette
on the national and international map. The popularity of the
cheese and the dish soared, and producers in Valet were
(24:21):
unable to keep up with the demand. Other producers started
making their own takes on it, and by the early
two thousands, while Valet was producing about two tons of
the cheese, the rest of Switzerland was producing about ten
tons of it. Yes. Helping along with Raclett's popularity and
(24:44):
accessibility around the world was the invention of the reclette
grill in the mid twentieth century.
Speaker 2 (24:51):
Yeah, I think this was in the nineteen seventies and
just saying there have been a lot of different specifics
and innovations in the electric reclet grill market over the years.
Speaker 1 (25:06):
Yes, yes, And it allowed for easier indoor preparation of
the dish without needing a full or half wheel of cheese,
and it facilitated it spread across Europe and eventually to
North America. It was also one piece of many that
(25:26):
transitioned it from something shepherds ate to sustain themselves to
a really celebratory food. Notably, though plenty of places in
Valet still serve it traditionally melted over a fire. Yeah.
Speaker 2 (25:43):
Yes, yeah, and it really is much loved. For one
example that I have for you, because I was googling
the term raclette and science together. In nineteen ninety six,
a pair of German scientists working with eider like the
Nuclear Fusion Research Project, they published this paper about a
(26:04):
heat transfer model that they had developed that they named
a little bit of a stretch RECLET, which is an
acronym for the rate analysis code for Plasma energy Transfer
Transient Evaluation, pulling the L from plasma instead of the P.
(26:24):
But I adore this. It's fantastic.
Speaker 1 (26:34):
Raclette du Valet received a protected Designation of Origin or
PEDIO in two thousand and seven, and from what I read,
around the twenty tens, Reclett's popularity started growing in the
United States. Before then, it had been relatively unknown or
overshadowed by fondue, in part due to barriers around importing
(27:00):
good quality French or Valet cheese.
Speaker 2 (27:04):
Yeah, and the aforementioned social media boost really did help.
It is again just visually striking.
Speaker 1 (27:13):
It really is. And Switzerland's alpine pasture season was listed
as part of UNESCO's Intangible Cultural Heritage in twenty twenty three.
This is the season from May through October when livestock clut, cow,
sheep and goats grays at high altitude. Yeah, but Raclutte
(27:38):
has it's an interesting journey raclutt has had from kind
of the shepherds. We just need to sustain ourselves to
the very fancy I'm visiting Switzerland or skiing to now.
Speaker 2 (28:00):
Yeah, and I mean, and it is. It is like
it's spoken about with a lot of nostalgia. And also
it's definitely a thing that you might have like at
a at a holiday party or like a wedding, you know,
like that level of celebration.
Speaker 1 (28:15):
Yeah, it is lovely, It really is. So listeners, Oh
my goodness, if you have any thoughts, experiences, experiences, yes,
we would love to hear from you. I understand that
(28:37):
it is also definitely the kind of thing that's like
low key unavoidable if you go on a skiing trip.
Speaker 2 (28:44):
Yes, in the Alps. So oh my goodness, let us know,
let us know. But that is about what we have
to say about Raklett for now. We do already have
some listener mail for you, though, and we're going to
get into that as soon as we get back from
one more quick break for a word from our sponsors.
Speaker 1 (29:09):
And we're back.
Speaker 4 (29:10):
Thank you, sponsor, Yes, thank you, And we're back with
melt yeah.
Speaker 3 (29:28):
Our grope.
Speaker 1 (29:30):
The red beans and rice episode came out a few
days after I.
Speaker 3 (29:33):
Had made it.
Speaker 2 (29:35):
Mine don't take that long, but they do require an
overnight soak. I generally shoot for roughly twenty four hour
soak with some bicarb, added rints a couple of times
and refresh. I then slowly cooked down some onion, celery,
and red bell pepper. Green bell and I do not
(29:55):
get along. I then add.
Speaker 1 (29:58):
My spices and cook for about two minutes, and then
dump in my beans for a minute, and then cover
and simmer for four hours. At four hours, I fry
up some and dewey and then slice that in for
thirty minutes. Then comes my step That drives a lot
of traditionalists crazy, but I really like the way it works. Out.
(30:22):
I rinse my rice and then dump rice into the mixtures.
Add additional liquid if needed, generally chicken stock, bring to
a brief boil, and then simmer for about twenty minutes.
I always make sure I have more liquid than needed
to keep it a little wet. Then serve won't hit traditional,
(30:43):
but it does hit the spot for me and I
actually made it on a Monday. Now onto raspberries. They
are one of my favorites, along with blackberries. I think
a combination of the two is absolutely wonderful. I also
love to use frozen ones in a number of dishes.
(31:04):
A good one is a mix of Greek yogurt, milk, honey,
chia seeds, peanut butter, oats, and frozen raspberries. Mix together
and let it sit overnight. I don't measure anything, I
do it by heart. You do want it a little
runnier when you put it in, as the chia seeds
and oats will thicken it up overnight. I think it
(31:27):
gives you a nice breakfast to start the day with.
What is nice is there seems to be a nice
little window where you can get local, seasoned fresh raspberries, blackberries,
and peaches. I'll maserrate a mix of those, then get
some ricotta and whip that up with some honey, lemon zest,
and lemon juice. Put the berries on top of some
(31:49):
of that, and enjoy a wonderful dessert. Oh that does
sound wonderful. That does sound good. I feel like we're
getting a lot of summer crave. Yeah, I'm not sure
what to do at this current moment.
Speaker 2 (32:07):
Yeah, I do have a bag of frozen berries in
my freezer, which is where they would be, I suppose.
And yeah, I maybe I'll do something with that. I've
been meaning to do something with that. I tend not
to cook desserts like for myself, but why why shouldn't I?
Why wouldn't I? You should be right or like an
overnight outs kind of thing.
Speaker 1 (32:28):
Yeah, yeah, yes, yes, uh, And I'm glad. I'm very
happy to hear that you did red beans and rice.
Speaker 2 (32:39):
Oh yeah, and that we snuck in with you there, yeah,
just right after you made it one of those kiss
me kind of things. Yeah, I'm sure that someone out
there is mad about the way that you make it,
but it sounds lovely.
Speaker 1 (32:55):
Yes, honestly, if it's good for you, I think engaging
in conversation about why someone is mad about it is fun.
Speaker 2 (33:07):
Yeah, exactly right, right. I do love cooking rice, and
with the cooking liquid of a whole dish, it really
makes the whole thing come together. Oh man. And this
is also some like good advice for I. I am
planning on making my own red beans and rice that
(33:28):
necessarily is going to be non traditional because the normal
recipe includes a number of things that I cannot consume.
I'm really looking forward to it though, Like I've got
like a bean delivery coming tomorrow.
Speaker 1 (33:41):
Oh my gosh, I am so excited for you. I
just got so.
Speaker 2 (33:48):
I went with the traditional Camillia beans. I also ordered
some some like Louisiana medium green rice and yeah, going
to do it.
Speaker 3 (33:59):
Oh my gosh, you have to report back, Oh I.
Speaker 2 (34:01):
Will, I will. MICHAELA wrote sharing a quail recipe that
is not mine and that I haven't tried but just
happened to pass my awareness. Right before listening to the
European quail episode. There is a book called Coma Agua
Parachacolte like waterfruit Chocolate by Laura Esquival. I've never heard
(34:22):
her name out loud anyway, and each chapter and the
story in general revolves around a recipe. One of those
is quail and rose petal sauce. There are tons of
variations of this recipe online. My mom shared this book
with me as a teen, and it is sad but beautiful.
The book was turned into a movie in the nineties,
and more recently into a series on HBO. A Season
(34:43):
one of the series is set up like the book,
with one recipe featured heavily in the episode. I've seen
the movie, but really love the production of the series.
The cinematography of the cooking scenes is beautiful. Oh, I
didn't know that they made a series.
Speaker 1 (34:57):
I didn't know that either.
Speaker 2 (34:59):
This is really excite.
Speaker 1 (35:01):
Yes, yes, Oh. Also I'm very intrigued by this recipe overall.
Quail and rose petal song.
Speaker 2 (35:13):
Oh yeah, yeah, it's the one that Christine wrote in
about as well, and and right. I The more that
I look at that combination of words, the more I'm like,
oh no.
Speaker 1 (35:27):
Yes, yeah, HBO finally catching on to what they should
be episodes about.
Speaker 2 (35:39):
Yeah yeah, more more more food shows. More food related
shows should be out there. Absolutely, yes, yes.
Speaker 1 (35:49):
Indeed wow. Thanks to both of these listeners for writing in.
If you would like to write to us. We would
love to hear from you. You can Emil at Hello,
atsavorpod dot com. We're also on social media. You can
find us on Blue Sky and Instagram at saver pod
and we do hope to hear from you.
Speaker 2 (36:09):
Save is a production of iHeartRadio. For more podcasts from
my Heart Radio, you can visit the iHeartRadio app, Apple Podcasts,
or wherever you listen to your favorite shows. Thanks as
always to our super producers Dylan Fagan and Andrew Howard.
Thanks to you for listening, and we hope that lots
more good things are coming your way.
Hello, and welcome to Saber Prediction of iHeartRadio.
Speaker 2 (00:11):
I'm Annie Reese and I'm Lauren Bobo Bam, and today
we have an episode for you about Reklet.
Speaker 1 (00:18):
Yes, the cheese and the dish both uh huh uh huh.
Speaker 2 (00:22):
They are a little bit inseparable.
Speaker 1 (00:26):
Indeed, was there any particular reasons was on your mind? Lauren?
Speaker 2 (00:31):
I think it's been on my list for a while,
and I was looking for a cheese episode to do,
because you know that we love a cheese episode. And
I was like, yeah, that sounds really good that I
just want to be eating that right now because it
seems like a really good cold weather treat and I
(00:52):
don't believe I've ever had it, So the cravings in
this one were real weird. It's always real strange when
I have intense cravings for something I've never tasted.
Speaker 1 (01:04):
Yes, Yes, And it is a tragedy that you've never
had it. I was telling Lauren, I know for sure
that I have had it, but the memories are painted
with this kind of like golden brush of I was
cold and maybe i'd just done something outside and had
(01:27):
Reclet and it was so lovely. But I hate that
I can't really remember the taste of it necessarily other
than it was wonderful.
Speaker 2 (01:39):
It's all just kind of fuzzy and sepia toned.
Speaker 1 (01:41):
Yeah, yeah, exactly exactly, which I kind of think is
the vibe of it. But I wish, I wish that
I could remember it more clearly than I do.
Speaker 2 (01:55):
We'll just have to go get some again. This is Oh,
you'll have to form some memories.
Speaker 1 (02:02):
Okay, on board easy. You don't have to convince me.
Speaker 3 (02:11):
Well.
Speaker 1 (02:12):
You can see our past cheese episode that we've done.
Speaker 2 (02:16):
Perhaps especially Immantale, which is Swiss cheese and gray air.
Also our fondue episode.
Speaker 1 (02:25):
Yes, yes, very related, very related. But I guess this
brings us to our question.
Speaker 2 (02:31):
Sure, raclette, what is it? Well, Raclette is both a
type of cheese and a dish made with that cheese.
The cheese itself is a semi hard cheese with a
firmer washed rind, made traditionally with raw cow's milk. It's
(02:52):
a creamy yellow in color with some tiny holes scattered
throughout the body, and the rind is like a deeper gold.
The flavor is mostly mellow, like nutty and buttery, with
a little sweetness and funky earthiness, traditionally a little bit
of like herbal and fruity notes in there too. It's
typically aged only briefly so that it doesn't harden too much.
(03:12):
Like everything about this, cheese is pointed towards making it meltable.
As for the dish, reclette, in which you melt the
cheese into a lovely gooey mess and pour it over
a plateful of stuff like slices of bread, small boiled potatoes,
pickled vegetables, grilled vegetables, salad, greens, and various cured meats,
(03:36):
giving you just like a real warming stick to your ribs,
like salty, starchy cheesy meal with little bursts of savory
and tartness. The classic way of doing this is to
take half a wheel of cheese and arrange it with
the sliced side close to a fire and let the
(03:57):
surface get all bubby and maybe a little bit, and
then scrape that melted layer off onto your plate of food.
Especially when done in that manner reclet, the dish is
sort of celebratory, like like a special occasion or holiday
sort of thing, a dish to be enjoyed with friends
and family, and perhaps especially to help warm you up.
(04:18):
During winter gatherings. The cheese certainly can be enjoyed in
different ways, perhaps aged longer, maybe eaten as a table cheese,
but it's sort of made for melting, so most applications
are melt related. Reclette is like a comfy cozy blanket.
It's it's like giving your dinner a comfy cozy blanket.
Speaker 3 (04:43):
It is. It's so warm and delightful.
Speaker 2 (04:51):
Man really mad that I'm not eating this right now? Okay,
all right. Cheese bas cheese is a way of preserving
the nutrients in milk and making them fun to eat.
You do that by getting a bunch of the water
out of the milk and convincing the solids to form
(05:11):
up together. In the case of recklet, you accomplish this
with both rennet and some friendly lactic acid bacteria. Rennet
is an enzyme that young cattle and other ruminants have
in their stomachs to help them digest milk. These days,
rennet is often lab produced from plant sources or by
farming microbes to produce it. Rennet helps coagulate the milk.
(05:33):
Lactic acid bacteria are a category of bacteria that eat
some of the sugars in milk. And poop acids. Bacteria
poop acids also help coagulate the solids in milk. Both
of these products can work to do that basically because
milk is made up of fats and fat soluble stuff
(05:53):
and water and water soluble stuff, and like fats and
water don't like being mixed together to begin with. So
for reklet, you coagulate your milk into curds that is
the fats and stuff, and whey that is the water
and stuff. You separate out the way and press the
curds into molds, either wheels or squares. You brine the
cheeses for about a day to get some salt in
(06:15):
and some more water out and to start to form
a rind. Then you take them out and smear them
with the culture of microbes, both yeasts and bacteria, and
then put them in storage for like three to six
months to develop their flavors and textures. During this time,
you like brush or rub down each cheese with brine
and turn them regularly to develop that rind. Some cheesemakers
(06:38):
do add herbs and spices to their cheese, maybe like peppercorn, garlic, mustard, seed, chilis,
et cetera. Reclet may also be dry aged for at
least nine months to produce a hard cheese suitable for grading.
The wheels are typically about like twelve to fourteen inches
across and around three inches high. That's like thirty to
(06:59):
thirty five centimeters by eight centimeters. They weigh right around
twelve pounds, which is like five and a half kilos.
The squares are like about equivalent in volume, but can
be made smaller, and it can also be packaged in
wedges or slices, so you don't have an entire twelve
pounds of cheese on hand. Although why that's a problem.
Speaker 1 (07:18):
I don't know.
Speaker 2 (07:22):
Cheesemakers around the world make different versions of raclette, but
there is a protected designation of origin for one, and
that is Reclette du Valet. I know I'm saying that wrong.
I'm so sorry. Valet is a canton or state in Switzerland.
It's in the mountains in the southwest like bordering France
and Italy. Like it's where the matter Horn is. The
(07:44):
region is renowned for its dairy due to their tradition
of bringing cows up into these mountain pastures for the
summer to graze on like a lovely biome of grasses
and flowers and herbs. As always, there are like real
specific rules about how the pdo cheese is made, the
valleys where it's made, the breeds of cows that the
(08:06):
milk comes from, the production and aging process, like down
to the material used to build the shelves that the
cheeses are aged on. It's red pine. It's only red pine.
There you go. I will say, though, that the alpine
bits of France and Italy do have particular varieties of
raclett that they've developed for themselves over the years, and
(08:29):
that enthusiasts do have like opinions about and really value
for their own their own properties. The cheese and the
dish gets its name from that scrape of the melted
layer off of the wheel and onto your plate. It
roots from the French term rack layer, meaning to scrape.
(08:50):
But it's like relatively rare to have a whole half
a wheel and like melt layers of it off by
a fire. These days there are specialty pans for melting
slices of raclette under a broiler, and home appliances like
a type of electric grill called a ralconette that you
can set up like right at the table to melt
pans of cheese and also grill like meats and vegs.
(09:13):
There are also fancier electric options that are built to
hold a half wheel of cheese and heat it for scraping.
If you have a good local cheese boonder, they might
rent these out for reclet parties. Reclet parties, yeah, because
if you're hosting a party and you need a theme,
(09:34):
why not make it a racklet party?
Speaker 1 (09:38):
Oh my goodness, Yes, there's advice online for how to
throw one.
Speaker 2 (09:48):
Apparently they were a little bit big and around like
the Washington DC area back in like twenty twenty three.
I don't know. Well, I will investigate. I need to
more about this, right. If you learn more, tell me
share absolutely. However you cook your rec let, you want
(10:14):
to cook it low and slow and catch it just
when it starts to bubble, when it's like glossy, but
before the fat start melting out. From what I have gathered,
serving specifically cornichons and pickled onions alongside reclet is like
basically necessary. Those are like two of the things that
you need on the plate. Specific fresh veg to be
(10:38):
served either raw or grilled. It's kind of a matter
of taste. But I've seen tomatoes, mushrooms, and onions mentioned
a lot. The salad greens seem important, perhaps especially in France.
I think that salad is just important in France in general, though,
so I don't know. Also, a nice dry white wine
would not go wrong here. I think something like nice
and crisp, like like a pinogree or a proper reaseling.
(11:01):
The American thing where weaselings are usually sweet is a travesty.
But that's a different episode, Uh Christmas kind of what
you're going for in terms of any beverage pairing here,
like light red wines, nice Pilsner's, maybe a black tea. Yeah.
Because the Pdo cheese is made with raw milk, you
cannot get it imported in the United States. However, pasteurized
(11:23):
versions from the area, plus from elsewhere, including state side dairies,
are becoming more available due to recent trends featuring the cheese,
perhaps especially on social media. It is a very visually
visceral food, yes, Like you see video of someone doing
the scrape and you're like, why am I not consuming
(11:45):
that right now?
Speaker 3 (11:48):
Oh?
Speaker 1 (11:49):
Yeah, especially if you like cheese. To witness cheese being
scraped off onto French fries for instance.
Speaker 2 (11:58):
Oh no, I just you keep saying things that make
it worse.
Speaker 3 (12:04):
I know, I know, Well, Lauren, what about the nutrition.
Speaker 2 (12:18):
Cheese is a nutrient dense food. That is the purpose
of cheese. You know, you've got lots of protein and
fats and raclette watch your portion sizes eat a vegetable
treats are nice. I will say that Raclette typically has
very little lactose due to its production process. So if
that's something you're watching out for.
Speaker 1 (12:39):
Yeah, yeah, yes, indeed, Well we do have some numbers
for you.
Speaker 2 (12:44):
We do.
Speaker 4 (12:45):
So.
Speaker 2 (12:46):
Total production of the pedio Reclet Dublat is something like
two three hundred metric tons a year, mostly produced by
about twenty commercial dairies, but a lot more than that
does get made around Switzerland and internationally. I read an
estimate of like one hundred thousand metric tons a year.
(13:09):
Apparently France produces about twenty thousand metric tons. There is
a world record for the biggest reclut party. It was
achieved in twenty twenty five in Ballet. Some two hundred
and fifty volunteers served four eight hundred and ninety three
(13:29):
guests pdo Reclet. This did beat out a French record
from the previous year of a party with a mere
two two hundred and thirty six guests.
Speaker 1 (13:41):
Yeah, ridiculous, right, Pilly, what are you even doing? Oh?
Speaker 3 (13:51):
That party?
Speaker 1 (13:52):
That sounds amazing?
Speaker 2 (13:54):
Yeah, yep, while you're still pondering that, okay. There has
been research into the microbiome of Pdio raclet. It was
published in twenty twenty one. It looked at twenty one
different wheels of cheese and it identified forty six different
(14:14):
species of bacteria in the cheese's body or bodies, i
should say, and two hundred and three different species in
their rhnes. Love this and there were significant differences in
the microbiomes of cheeses from different producers.
Speaker 1 (14:31):
You gotta love the science of cheese.
Speaker 2 (14:33):
Yes, yes, there are a number of festivals devoted to Raclett.
There's the Raclett World Championships, held every October in Switzerland.
I think they only started up in twenty twenty four,
but as of twenty twenty five, one hundred and fifty
varieties of raclet were entered. There are different categories of
(14:56):
winners for cheeses made in the Alpine region versus elsewhere,
and for those made with raw milk versus pasteurized. I
had to put this note in so Okay, there's a
restaurant in Alexandria, Virginia. I haven't been to it, but
it's called Cheese Teak Sure, and they host a Raclette
(15:16):
Fest every year. It's actually running right now. It's this year.
It's February twenty second through March fifteenth, and they run
an alpine menu during that time and we'll scrape raclette
table side for you. Their typical platter is like potatoes, bagat, salad,
green sausages and cornerschons and pickled onions. But they do
(15:37):
also have an option where you can get raclette scraped
onto anything on their menu for twelve bucks. Yes, and
their menu is small, but like I was just looking
at it and nose and I was laughing out loud
because it was just so like like, yeah, you can
(15:57):
do that, of course we'll do that for you. And
it's just like, yeah, I don't know, like fried cheese curds, sure,
waggy slider, yeah, spinach and artichoke dip. That could use
some some more, Yes, delightful. If anyone has been, If
anyone is familiar, let us know World Reclet Day is
(16:21):
December thirteenth. Totally missed that one. I Recklet gets looped
into a lot of European Christmas markets, and I think
the day developed out of that as part of like
industry marketing. Also in Vallet, there is an annual festival
or like not like a not like an organized festival,
but like a series of local happenings around hurting the
(16:44):
cow's home for the winter at the end of the
summer grazing season. And apparently it can involve cow parades
and yodeling, and like a lot of cheese, including reclette,
the cow parades can involve just really lovely accessories for
(17:05):
the cows, like floral garlands or arrangements, large bells, really
really beautiful love it.
Speaker 1 (17:14):
The cows deserve it, you know, they do, they do. Yeah,
we should spotlight them more often, we should.
Speaker 2 (17:24):
We should.
Speaker 1 (17:27):
Well, there is quite the interesting history behind this one.
Speaker 2 (17:32):
There is, and we are going to get into that
as soon as we get back from a quick break.
For a word from our sponsors.
Speaker 3 (17:47):
And we're back.
Speaker 2 (17:48):
Thank you sponsors, Yes, thank you.
Speaker 1 (17:51):
Okay, So standard cheese disclaimer. Cheese was probably accidentally invented,
discovered in multiple places at different times based on environment
and circumstances. A lot of cheese origin stories are embellished
(18:11):
because as humans we love cheese.
Speaker 3 (18:14):
We love cheese.
Speaker 2 (18:15):
It boils down to that.
Speaker 3 (18:17):
Yep.
Speaker 1 (18:18):
Yes, So in this outline, in this timeline of the history,
we are going to be talking about reclette as a
dish and as a cheese and people do love it.
So some of it has been embellished, I think.
Speaker 4 (18:34):
Yeah.
Speaker 2 (18:34):
Yeah, as with all cheese episodes, a little bit of
a great assault with the history here.
Speaker 1 (18:39):
Yes, yes, but okay, let's get into it. Historians believe reclet,
the cheese and the dish originated in the Swiss Alps
and specifically with herders in the Fallet region of southern Switzerland.
As we've discussed in our past cheese episodes, the environment
and the food source of the the animal, dairy producer
(19:02):
and this case cows, influences how cheeses come to be
and the ultimate taste, which is what happened here. High
altitude grazing and short blades of grass imparted an earthy
flavor to the cheese. The earliest ancestors of racclet cheese
were most likely developed with improved cheesemaking methods being discovered
(19:26):
in the fourteenth and fifteenth century, although some do note
early monastery bread cheeses from the twelfth or thirteenth century
as a precursor to those as well, so that this
was basically a cheese that melted and you would dip
your bread in or something like that. Many learned to
(19:46):
make it at home, and it was a good way
to stretch foods during the winter. It's very it's nice.
It's nice that being said timeline wise, Swiss legends of
folk hero William Tell describe him eating raclette prior to
(20:07):
shooting an apple off his son's head. This was in
twelve ninety one and it was probably pretty different from
what we think of today, but a big, a big tail.
According to some sources, melting cheese by a fire in
Europe has been a practice since the twelfth century CE,
(20:30):
if not for far longer. Oh yeah, melting cheese is great.
Speaker 2 (20:33):
Yeah, I just.
Speaker 1 (20:34):
Feel like that's one of those things that just makes sense.
But yes, several places in the Alps have traditions of
roasting cheese by are over a fire, which was first
documented in Ballet in fifteen seventy four. In the early
days shepherds from the Valet region may have placed a
wedge of reclet around a fire until the edges melted,
(20:57):
and then would scoop or scrape it on to something
like potatoes, perhaps roasted potatoes over the fire or bread,
sometimes accompanied with a type of pickled vegetable. Historian suggests
that they might have started this practice because they needed
a cheese and or other types of foods like potatoes
(21:18):
that didn't spoil in the summer as they transversed the
Alps for days or weeks. Again, just a nice, rewarding,
filling dish.
Speaker 2 (21:30):
Yeah, yeah, good. Good for keeping your strength up when
you're hiking around mountains.
Speaker 1 (21:38):
Yes, I would love reclut or hiking around mountains. It
seems that raclett really settled into what we think of
it today in Vallet towards the end of the eighteen hundreds,
though there were several written mentions of it prior to that.
(21:58):
Some of the earliest written uses of the word reclette
to describe a dish of roasted cheese appeared in French
sources as far back as eighteen seventy five. An eighteen
eighty six document on cheese making techniques described the process
of making the cheese itself. So yeah, really settling. In
(22:21):
Writing from the late nineteenth and early twentieth century describes
roclette as this really special dish, and the association of
it with Valet deepened traditions and customs formed around the
cheese too. It was given as a gift, or, according
to some sources, aged to be served at one's funeral.
(22:45):
Here's a quote from Yvonne price Work's nineteen eighty three
novel The Meal of Death. My father, who died in
nineteen forty two, had a cheese from eighteen ninety eight
and we ate it when he died. Ay four year
old cheese. Wow.
Speaker 2 (23:04):
Yeah, right, this is a great tradition. I know.
Speaker 1 (23:09):
That's amazing.
Speaker 2 (23:10):
I am so into this. Okay, all right, yes.
Speaker 1 (23:15):
I'm so into it too. Reclect, the cheese and the
dish stayed fairly local until the twentieth century. The dish
was featured as Valet's national dish at an exhibition in Scion,
a town in the Canton of Valat. While the event
attracted many visitors, it was still sort of an in
(23:37):
the no situation. Like some chefs in France knew about it,
so they were making it okay, yeah, Yeah, Valet cheese
producers organized after World War One, which shifted how the
production of the cheese worked and who controlled it. Up
until the nineteen sixties, production of the cheese stayed pretty
(24:00):
much in Valat. That changed after Raclette appeared at the
nineteen sixty four Swiss National Exhibition, which really put Klette
on the national and international map. The popularity of the
cheese and the dish soared, and producers in Valet were
(24:21):
unable to keep up with the demand. Other producers started
making their own takes on it, and by the early
two thousands, while Valet was producing about two tons of
the cheese, the rest of Switzerland was producing about ten
tons of it. Yes. Helping along with Raclett's popularity and
(24:44):
accessibility around the world was the invention of the reclette
grill in the mid twentieth century.
Speaker 2 (24:51):
Yeah, I think this was in the nineteen seventies and
just saying there have been a lot of different specifics
and innovations in the electric reclet grill market over the years.
Speaker 1 (25:06):
Yes, yes, And it allowed for easier indoor preparation of
the dish without needing a full or half wheel of cheese,
and it facilitated it spread across Europe and eventually to
North America. It was also one piece of many that
(25:26):
transitioned it from something shepherds ate to sustain themselves to
a really celebratory food. Notably, though plenty of places in
Valet still serve it traditionally melted over a fire. Yeah.
Speaker 2 (25:43):
Yes, yeah, and it really is much loved. For one
example that I have for you, because I was googling
the term raclette and science together. In nineteen ninety six,
a pair of German scientists working with eider like the
Nuclear Fusion Research Project, they published this paper about a
(26:04):
heat transfer model that they had developed that they named
a little bit of a stretch RECLET, which is an
acronym for the rate analysis code for Plasma energy Transfer
Transient Evaluation, pulling the L from plasma instead of the P.
(26:24):
But I adore this. It's fantastic.
Speaker 1 (26:34):
Raclette du Valet received a protected Designation of Origin or
PEDIO in two thousand and seven, and from what I read,
around the twenty tens, Reclett's popularity started growing in the
United States. Before then, it had been relatively unknown or
overshadowed by fondue, in part due to barriers around importing
(27:00):
good quality French or Valet cheese.
Speaker 2 (27:04):
Yeah, and the aforementioned social media boost really did help.
It is again just visually striking.
Speaker 1 (27:13):
It really is. And Switzerland's alpine pasture season was listed
as part of UNESCO's Intangible Cultural Heritage in twenty twenty three.
This is the season from May through October when livestock clut, cow,
sheep and goats grays at high altitude. Yeah, but Raclutte
(27:38):
has it's an interesting journey raclutt has had from kind
of the shepherds. We just need to sustain ourselves to
the very fancy I'm visiting Switzerland or skiing to now.
Speaker 2 (28:00):
Yeah, and I mean, and it is. It is like
it's spoken about with a lot of nostalgia. And also
it's definitely a thing that you might have like at
a at a holiday party or like a wedding, you know,
like that level of celebration.
Speaker 1 (28:15):
Yeah, it is lovely, It really is. So listeners, Oh
my goodness, if you have any thoughts, experiences, experiences, yes,
we would love to hear from you. I understand that
(28:37):
it is also definitely the kind of thing that's like
low key unavoidable if you go on a skiing trip.
Speaker 2 (28:44):
Yes, in the Alps. So oh my goodness, let us know,
let us know. But that is about what we have
to say about Raklett for now. We do already have
some listener mail for you, though, and we're going to
get into that as soon as we get back from
one more quick break for a word from our sponsors.
Speaker 1 (29:09):
And we're back.
Speaker 4 (29:10):
Thank you, sponsor, Yes, thank you, And we're back with
melt yeah.
Speaker 3 (29:28):
Our grope.
Speaker 1 (29:30):
The red beans and rice episode came out a few
days after I.
Speaker 3 (29:33):
Had made it.
Speaker 2 (29:35):
Mine don't take that long, but they do require an
overnight soak. I generally shoot for roughly twenty four hour
soak with some bicarb, added rints a couple of times
and refresh. I then slowly cooked down some onion, celery,
and red bell pepper. Green bell and I do not
(29:55):
get along. I then add.
Speaker 1 (29:58):
My spices and cook for about two minutes, and then
dump in my beans for a minute, and then cover
and simmer for four hours. At four hours, I fry
up some and dewey and then slice that in for
thirty minutes. Then comes my step That drives a lot
of traditionalists crazy, but I really like the way it works. Out.
(30:22):
I rinse my rice and then dump rice into the mixtures.
Add additional liquid if needed, generally chicken stock, bring to
a brief boil, and then simmer for about twenty minutes.
I always make sure I have more liquid than needed
to keep it a little wet. Then serve won't hit traditional,
(30:43):
but it does hit the spot for me and I
actually made it on a Monday. Now onto raspberries. They
are one of my favorites, along with blackberries. I think
a combination of the two is absolutely wonderful. I also
love to use frozen ones in a number of dishes.
(31:04):
A good one is a mix of Greek yogurt, milk, honey,
chia seeds, peanut butter, oats, and frozen raspberries. Mix together
and let it sit overnight. I don't measure anything, I
do it by heart. You do want it a little
runnier when you put it in, as the chia seeds
and oats will thicken it up overnight. I think it
(31:27):
gives you a nice breakfast to start the day with.
What is nice is there seems to be a nice
little window where you can get local, seasoned fresh raspberries, blackberries,
and peaches. I'll maserrate a mix of those, then get
some ricotta and whip that up with some honey, lemon zest,
and lemon juice. Put the berries on top of some
(31:49):
of that, and enjoy a wonderful dessert. Oh that does
sound wonderful. That does sound good. I feel like we're
getting a lot of summer crave. Yeah, I'm not sure
what to do at this current moment.
Speaker 2 (32:07):
Yeah, I do have a bag of frozen berries in
my freezer, which is where they would be, I suppose.
And yeah, I maybe I'll do something with that. I've
been meaning to do something with that. I tend not
to cook desserts like for myself, but why why shouldn't I?
Why wouldn't I? You should be right or like an
overnight outs kind of thing.
Speaker 1 (32:28):
Yeah, yeah, yes, yes, uh, And I'm glad. I'm very
happy to hear that you did red beans and rice.
Speaker 2 (32:39):
Oh yeah, and that we snuck in with you there, yeah,
just right after you made it one of those kiss
me kind of things. Yeah, I'm sure that someone out
there is mad about the way that you make it,
but it sounds lovely.
Speaker 1 (32:55):
Yes, honestly, if it's good for you, I think engaging
in conversation about why someone is mad about it is fun.
Speaker 2 (33:07):
Yeah, exactly right, right. I do love cooking rice, and
with the cooking liquid of a whole dish, it really
makes the whole thing come together. Oh man. And this
is also some like good advice for I. I am
planning on making my own red beans and rice that
(33:28):
necessarily is going to be non traditional because the normal
recipe includes a number of things that I cannot consume.
I'm really looking forward to it though, Like I've got
like a bean delivery coming tomorrow.
Speaker 1 (33:41):
Oh my gosh, I am so excited for you. I
just got so.
Speaker 2 (33:48):
I went with the traditional Camillia beans. I also ordered
some some like Louisiana medium green rice and yeah, going
to do it.
Speaker 3 (33:59):
Oh my gosh, you have to report back, Oh I.
Speaker 2 (34:01):
Will, I will. MICHAELA wrote sharing a quail recipe that
is not mine and that I haven't tried but just
happened to pass my awareness. Right before listening to the
European quail episode. There is a book called Coma Agua
Parachacolte like waterfruit Chocolate by Laura Esquival. I've never heard
(34:22):
her name out loud anyway, and each chapter and the
story in general revolves around a recipe. One of those
is quail and rose petal sauce. There are tons of
variations of this recipe online. My mom shared this book
with me as a teen, and it is sad but beautiful.
The book was turned into a movie in the nineties,
and more recently into a series on HBO. A Season
(34:43):
one of the series is set up like the book,
with one recipe featured heavily in the episode. I've seen
the movie, but really love the production of the series.
The cinematography of the cooking scenes is beautiful. Oh, I
didn't know that they made a series.
Speaker 1 (34:57):
I didn't know that either.
Speaker 2 (34:59):
This is really excite.
Speaker 1 (35:01):
Yes, yes, Oh. Also I'm very intrigued by this recipe overall.
Quail and rose petal song.
Speaker 2 (35:13):
Oh yeah, yeah, it's the one that Christine wrote in
about as well, and and right. I The more that
I look at that combination of words, the more I'm like,
oh no.
Speaker 1 (35:27):
Yes, yeah, HBO finally catching on to what they should
be episodes about.
Speaker 2 (35:39):
Yeah yeah, more more more food shows. More food related
shows should be out there. Absolutely, yes, yes.
Speaker 1 (35:49):
Indeed wow. Thanks to both of these listeners for writing in.
If you would like to write to us. We would
love to hear from you. You can Emil at Hello,
atsavorpod dot com. We're also on social media. You can
find us on Blue Sky and Instagram at saver pod
and we do hope to hear from you.
Speaker 2 (36:09):
Save is a production of iHeartRadio. For more podcasts from
my Heart Radio, you can visit the iHeartRadio app, Apple Podcasts,
or wherever you listen to your favorite shows. Thanks as
always to our super producers Dylan Fagan and Andrew Howard.
Thanks to you for listening, and we hope that lots
more good things are coming your way.
Savor News
Hosts And Creators
Anney Reese
Lauren Vogelbaum
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