Well, I finally got down to Penzey's to use the $50
gift certificate my brother and sil sent me for
Xmas. I got one of their small wooden pepper grinders.
Got some vanilla beans. They're something I can't
normally afford and thus rarely buy. Got some Maharajah
curry powdered, smoked Spanish paprika, peppercorns (European
style - white and black mixed), and some ground ancho chile
powder.

Turns out they're right next door to my favorite Middle
Eastern grocer where I get my Bulgarian feta. Since I'd
been out of that for a while I went in and got a 2-lb.
tub.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Steve Wertz > wrote in message
...
> I go through at least a pound of Bulgarian sheeps-milk feta
> every
> month.

So what's the difference between Bulgarian and Greek fetas? Brine,
consistency? That's significantly cheaper than any fetas I've
priced lately.

The Ranger

Steve Wertz wrote:

> On Mon, 16 Apr 2007 13:36:08 -0400, Kate Connally wrote:
>
>
>>Turns out they're right next door to my favorite Middle
>>Eastern grocer where I get my Bulgarian feta. Since I'd
>>been out of that for a while I went in and got a 2-lb.
>>tub.
>
>
> I go through at least a pound of Bulgarian sheeps-milk feta every
> month. It's a steal from the Mediterranean grocer (Phonecia Deli
> and Bakery) at $3.29/lb. The gourmet grocer (Central Market)
> charges $8/lb.
>
> And it beats the wool off of the French feta.

I love Bulgarian feta. This is the only place in town
that I know of that sells it. A 2-lb. tub costs $8.

One of the things l like to make is a breakfast dish.
You butter a small individual casserole dish and put in
a square of feta and top it with tomato (slices or chunks)
and green pepper (strips or diced) a chunk of butter and
a little salt and pepper. You bake it for a while and then
break an egg on top and sprinkle with a little more salt and
pepper and paprika on top and bake until egg is done (yolk
still runny, it the way I like it). It doesn't say to do
this but I toast a couple of slices of good Italian bread
(Mancini's - a Pittsburgh legend) and put half of it on each
slice of bread. It is a heavenly breakfast.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

The Ranger wrote:

> Steve Wertz > wrote in message
> ...
>
>>I go through at least a pound of Bulgarian sheeps-milk feta
>>every
>>month.
>
>
> So what's the difference between Bulgarian and Greek fetas? Brine,
> consistency? That's significantly cheaper than any fetas I've
> priced lately.

The Bulgarian doesn't seem as salty to me and also has
a milder flavor. I think Greek feta is too strong, although
I do eat it.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"Kate Connally" > wrote in message
...
> The Ranger wrote:
>
>> Steve Wertz > wrote in message
>> ...
>>
>>>I go through at least a pound of Bulgarian sheeps-milk feta every
>>>month.
>>
>>
>> So what's the difference between Bulgarian and Greek fetas? Brine,
>> consistency? That's significantly cheaper than any fetas I've priced
>> lately.
>
> The Bulgarian doesn't seem as salty to me and also has
> a milder flavor. I think Greek feta is too strong, although
> I do eat it.
>
> Kate
>
> --
> Kate Connally
> “If I were as old as I feel, I’d be dead already.”
> Goldfish: “The wholesome snack that smiles back,
> Until you bite their heads off.”
> What if the hokey pokey really *is* what it's all about?
>

I found a green grocer that sells bulgarian feta. To die for. Has more of
a zing than grocery store feta by far.
-ginny

RoR wrote:

> On Tue, 17 Apr 2007 10:42:47 -0400, Kate Connally > wrote:
>
>
>>Steve Wertz wrote:
>>
>>
>>>On Mon, 16 Apr 2007 13:36:08 -0400, Kate Connally wrote:
>>>
>>>
>>>
>>>>Turns out they're right next door to my favorite Middle
>>>>Eastern grocer where I get my Bulgarian feta. Since I'd
>>>>been out of that for a while I went in and got a 2-lb.
>>>>tub.
>>>
>>>
>>>I go through at least a pound of Bulgarian sheeps-milk feta every
>>>month. It's a steal from the Mediterranean grocer (Phonecia Deli
>>>and Bakery) at $3.29/lb. The gourmet grocer (Central Market)
>>>charges $8/lb.
>>>
>>>And it beats the wool off of the French feta.
>>
>>I love Bulgarian feta. This is the only place in town
>>that I know of that sells it. A 2-lb. tub costs $8.
>>
>>One of the things l like to make is a breakfast dish.
>>You butter a small individual casserole dish and put in
>>a square of feta and top it with tomato (slices or chunks)
>>and green pepper (strips or diced) a chunk of butter and
>>a little salt and pepper. You bake it for a while and then
>>break an egg on top and sprinkle with a little more salt and
>>pepper and paprika on top and bake until egg is done (yolk
>>still runny, it the way I like it). It doesn't say to do
>>this but I toast a couple of slices of good Italian bread
>>(Mancini's - a Pittsburgh legend) and put half of it on each
>>slice of bread. It is a heavenly breakfast.
>>
>>Kate
>
>
> This sounds really good. I'm going to try this one soon.
>
> Rick R

Rick, here is the actual recipe. I think I got
this off a web site with Bulgarian recipes:

BULGARIAN SHOPPE-STYLE CHEESE

500g brined sheep’s cheese (feta)
40g butter
1-2 tomatoes
1-2 peppers
black pepper
paprika
5 eggs

Cut the cheese into 5 equal slices and place into
buttered earthenware bowls. Top with tomato slices,
pepper rings, and some butter. Bake in a hot oven
some 5-6 minutes. Break an egg a top of each bowl
and add the remaining butter with pepper and paprika.
Bake until a crust is formed. Serve hot, garnished
with slices of tomato, parsley, and a chilli, as desired.

Of course I only make one portion at a time since it's
for just me, but I think if I wanted to make it for
guests I would just put everything in a larger pan,
say, an 8" square pyrex baking pan, and bake it all at
once. Then spoon out portions to each person. And I'd
use the garnishes which I don't bother with for myself.
Maybe I'll make this for my sister the next time she
visits. I think she'd like it.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?