pavane wrote:
> "JimLane" > wrote in message
> ...
>
>>Zspider wrote:
>>
>>
>>This is a bit late, I know, but ran into a food section of the San Diego
>>Union-Tribune that was about wine and cheese from Greece.
>>
>>Here is the bit on Saganaki (serving eight as an appetizer):
>>
>>1 pound Kasseri, Graviera or Kefalotyri cheese
>>Cornstarch
>>1/2 cup pure olive oil (not extra virgin)
>>1/4 cup lemon juice
>>2 T brandy (optional)
>>
>>Cut the cheese into four 1/4-inch slices. Place the cornstarch on waxed
>>paper, then dredge each piece in the cornstarch.
>>
>>Place the cheese in the freezer for 30 min before frying. Remove from
>>the freezer just before frying. (The secret to the dish is to have the
>>cheese very cold and the oil very hot.)
>>
>>Heat the oil in a non-stick frying pan. When it is very hot, fry the
>>cheese on both sides until they are lightly browned. Put them on a plate
>>and sprinkle each slice with lemon juice.
>>
>>Warm the brandy, then carefully ignite it and pour over the cheese.
>>Serve as an appetizer with good bread and a salad.
>>
>>My note: I think I would want to flame this in the pan then serve to the
>>plate. I don't know if a plate would break.
>>
>
>
> Good sounding recipe, thanks. If you do this often get a metal
> plate (the type sold for serving steaks works beautifully) and use
> it for both flaming and serving.
>
> pavane
>
>


Come to think of it, I have four of those! Until you mentioned them,
they have been forgotten in the back part of a rarely used cupboard.


jim