Raclette for a snowy night

Some outlying areas had more, but only an inch of snow fell yesterday in the D.C. area, and the city and suburbs fell into panic mode.

A TasteDC event I was to tutor that evening — sort of a Beer 101 — went on, nonetheless, albeit with a smaller band of eight hardy souls.

To go with our beers, host Charlie Adler cooked up delicious raclette.

Cheese is melted to almost the point of browning, and scraped over small boiled potatoes seasoned with fresh cracked black pepper. Served with pickled onions and cornichons. The cheese to use is, naturally, raclette, a semi-firm Swiss and French cow's milk. Adler used Gruyere, which seemed to work just fine.

Think of this as comfort food for a winter's night — which it was.

It paired well with Clipper City's Balto MarzHon, the lead-off beer for the evening.