Sunday, August 7, 2011

Saganaki, sort of

Cheese. That's all this post is about. Cheese. 

Though it sounds Japanese, Saganaki Cheese is a Greek appetizer comprising a hard cheese — Feta, Kefalograviera or kasseri — that can be withstand the heat of a warm pan without getting all oozy and gooey. The only hard cheese I had was halloumi which I figured would do just as well.

If I were to describe Saganaki Cheese, I'd say it was flaming, drunken cheese. Seriously. There are basically just five steps to making Saganaki cheese. 

Step 1: Cut the cheese into rectangles or squares or triangles. It's up to you.

Step 2: Coat the cheese in plain flour, dip it in egg and then flour again

Step 3: Heat up 3 tbsp olive oil in a skillet and sear the coated cheese in the oil till the cheese develops a nice, deep golden crust on both sides (flip over halfway)

Step 4: Once golden, transfer the cheese to a shallow bowl and pour the hot oil from the pan over it. Douse it with 2 tbsp brandy and set it on fire. Yes, fire!

Step 5. After about 30 seconds, douse the flames with a squirt of lemon juice.

Eat with bread or on its own.

Because any of these hard cheeses are already quite salty, the only seasoning necessary is black pepper. Or not. It's up to you.

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