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      RECIPE TITLE "Fried Cheese Recipe"
    ource: Casual Cuisines of the World - Taverna,
    courtesy of Cooking.com

    yields Serves 4 time--- difficultyeasy

    Saganaki, fried cheese, is named for the two-handled pan in which it is fried. Some cooks include the flourish of flambéing the cheese with brandy, but this dramatic touch adds little flavor and may toughen the cheese. Offer freshly cracked pepper and some crusty bread at the table, and pour a good ouzo.

      RECIPE INGREDIENTS

    1/2 lb kefalotiri or kasseri cheese
    About 1/4 cup all-purpose flour
    1 teaspoon freshly ground pepper
    Olive oil for frying
    1 tablespoon dried oregano
    2 tablespoons fresh lemon juice, plus lemon wedges for serving

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      RECIPE METHOD

    Cut the cheese into slices 1/2 inch thick, about 3 inches long and 2 inches wide. Rinse the cheese in cold water to remove excess salt, then pat dry with paper towels. Spread the flour on a plate and season it with the pepper. Dip the cheese pieces in the seasoned flour, turning to coat evenly on both sides.

    In a large, heavy sauté pan, pour in olive oil to a depth of 1/4 inch. Place over high heat until very hot but not smoking. Working with 2 or 3 cheese pieces at a time, carefully slip the pieces into the hot oil and fry, turning once, until golden brown on both sides, about 2 minutes per side. Using a slotted spoon, transfer the cheese to paper towels to drain. Keep warm until all the pieces are cooked.

    Arrange the cheese on a warmed platter and sprinkle with the oregano and lemon juice. Serve hot with lemon wedges on the side.

    Recipe reprinted by permission of Weldon Owen. All rights reserved.

      Nutrition Facts
    Serves 4
    Facts per Serving
    Calories: 284 Fat: 21g Carbohydrates: 11g
    Cholesterol: 57mg Sodium: 537mg Protein: 15g
    Fiber: 1g % Cal. from Fat: 67% % Cal. from Carbs: 15%

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    In beautiful prose and with more than four hundred unusual recipes— many of them never before recorded — invites us to a Greece few visitors ever get to see. Along the way she serves up feast after feast of food, history, and culture from a land where the three have been intertwined since time immemorial.

    In an informed introduction, she sets the historic framework of the cuisine, so that we clearly see the differences among the earthy mountain cookery, the sparse, ingenious island table, and the sophisticated aromaticcooking traditions of the Greeks in diaspora. In each chapter she takes stock of the local pantry and cooking customs. From the olive-laden Peloponnesos, she brings us such unusual dishes as One-Pot Chicken Simmered with Artichokes and served with Tomato-Egg-Lemon Sauce and VineLeaves Stuffed with Salt Cod. From the Venetian-influenced Ionian islands, she offers up such delights asPastry-Cloaked Pasta from Corfu filled with cheese and charcuterie and delicious Bread Pudding from Ithaca with zabaglione. Her mainland recipes, as well as those that hail from Greece's impenetrable northwestern mountains, offer an enticing array of dozens of delicious savory pies, unusual greens dishes, and succulent meat preparations such as Lamb with Garlic and Cheese Baked in Paper. In Macedonia she documents the complex, perfumed, urbane cuisine that defines that region. In the Aegean islands, she serves up a wonderful repertory of exotic yet simple foods, reminding us how accessible — and healthful — is the Greek fegional table.

    The result is a cookbook unlike any other that has ever been written on Greek cuisine, one that brims with the author's love and knowledge of her subject, a tribute to the vibrant, multifaceted continuum of Greek cooking, both highly informed and ever inviting. The Glorious Foods of Greece is an important work, one that contributes generously to the culinary literature and is sure to become the definitive book of Greek cuisine and culture for future generations of food lovers — Greek and non-Greek alike.


     

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