The usual way many Americans are served Halloumi: Flaming SaganakiDarlings, La Diva has recently discovered that my very musically-gifted brother-in-law has another talent I knew nothing about: he likes to cook! After our recent reunion in Sydney, I found that Mr. Tea (he drinks it constantly) is a FOODIE and reads my blog! Yay!
One of the food faves we share is our fondness for the Cypriot goat and sheep's milk cheese: halloumi. What is HALLOUMI? I know you've had it before, darlings, but are used to it being called something else.....
You might have had it come to your table in Greek restaurants as SAGANAKI: sizzling hot and flaming in a heavy-bottomed pan, with a squeeze of fresh lemon and the waiter's yell of OPA as you scoop up it's salty, gooey-ness with some fresh Greek bread. Sigh....sooo good!
But, if you live in Sydney, you'll find halloumi served in myriad ways out side of Greek restaurants as well. La Diva has enjoyed it on toast with roasted tomatoes and poached eggs for breakfast, featured in salads with arugula (rocket) and grilled and served as bruschetta, to name a few.
Here, Mr. Tea shows us HIS favorite way to enjoy the salty, mozzarella-like cheese!
One of the food faves we share is our fondness for the Cypriot goat and sheep's milk cheese: halloumi. What is HALLOUMI? I know you've had it before, darlings, but are used to it being called something else.....
You might have had it come to your table in Greek restaurants as SAGANAKI: sizzling hot and flaming in a heavy-bottomed pan, with a squeeze of fresh lemon and the waiter's yell of OPA as you scoop up it's salty, gooey-ness with some fresh Greek bread. Sigh....sooo good!
But, if you live in Sydney, you'll find halloumi served in myriad ways out side of Greek restaurants as well. La Diva has enjoyed it on toast with roasted tomatoes and poached eggs for breakfast, featured in salads with arugula (rocket) and grilled and served as bruschetta, to name a few.
Here, Mr. Tea shows us HIS favorite way to enjoy the salty, mozzarella-like cheese!
Carefully cut the halloumi into thin slices and dredge lightly flour. Shake off excess.
Put halloumi slices into a fry pan with hot olive oil.
Cook over a medium high heat and turn over when one side browns. The cheese is "done" when both sides are browned.
Serve with a squeeze of fresh lemon. Mr. Tea served HIS halloumi with salad, bread and grilled gourmet sausages! The flour coating adds a nice crunch to the texture of this tasty cheese!Want to try your own halloumi dish? Here's a website where you can not only learn more about halloumi cheese but heck, you can even order some. Click HERE. Luckily, La Diva can get this particular brand just up the street!
O Soundtrack my Heart: latest release from Pivot
Oh, and as for Mr. Tea? He's the drummer extraordinaire for several very popular bands, including Warp Record's Pivot who is currently touring in Europe. You can learn more about Pivot and Mr. Tea here and follow Pivot's tour and get their music here.
Enjoy!
(Happy Birthday, Laurence!)cooking class, cocktails, parties, cocktail party, Miami, coral gables, events, bartending class, cocktail class, Laura Lafata, Miami Beach, miami cooking classes, bachelorette parties, bachelorette party
O Soundtrack my Heart: latest release from PivotEnjoy!
(Happy Birthday, Laurence!)cooking class, cocktails, parties, cocktail party, Miami, coral gables, events, bartending class, cocktail class, Laura Lafata, Miami Beach, miami cooking classes, bachelorette parties, bachelorette party
Saganaki, of course, was invented in Chicago!
ReplyDeleteI just found that out! (that is if Wikipedia is anything to go by!)
ReplyDeleteIt's true! Every so often, they'd have it on the local news. I think it comes from The Parthenon on Halsted. Greek Town! Now I actually miss it!
ReplyDeleteOh well, Peggy and I should come and visit and then I'll make it for you! OPA!
ReplyDeleteYES!!!!!!!!!!!!!!!!
ReplyDelete