Sunday dinners are always special chez nous because from time to time my lovely nephew Brian (I have to be nice, he reads my blog) comes over for dinner, and yesterday was the day! Other than mushrooms (and he’s trying them to see if he might like them now), he’ll try almost anything, and he usually brings a good appetite so I am challenged to make something new, sometimes unusual and always delicious! Year’s ago I started keeping a food diary detailing what I cooked for whom and when so that I don’t duplicate (too often) — you know, we all have our favourite meals to cook, so I know what I served the last time he was here, or even a year ago. I now keep this diary on the cloud so I have access to it on my mac, my iPhone and my iPad! It’s very handy particularly when I’m at the grocery store and they are out of what I had planned, I can check back for an alternative option that hasn’t been had in a while (who are you calling “type A”? Hmmmmm!).
Last week, JT and I were mulling around at the grocery store, checking out what’s new and we both (at the exact same time) spotted the Saganaki cheese in the deli section! We looked at each other and went for it. Now this is not one of those foods you read the nutritional values for, you either commit to it or you decide for the better and put it back. It was not very expensive and we found a piece that was not too large and we both thought, OK, let’s do it. As it turned out, it was our supper that night, it’s a very filling dish.
Saganaki is a very fatty cheese that is pan fried until golden and then doused with Ouzo and set a flame (en flambé), and served to the table. Wikipedia claims that the flaming tradition was developed in 1968 at The Parthenon restaurant in Chicago’s Greektown (John or Bill, you’ll have to verify that for us!). I didn’t have Ouzo on hand, so I used the Pastis (French version with the same anise taste) and it worked out beautifully. We are going to start our dinner with Brian with this cheese dish ; it’s not light, but it will help us with the absorption of the copious amounts of alcohol we generally consume with the man — he is such a bad influence!
Saganaki
Ingredients:
- 1 container baking soda or 1 fire extinguisher (always be prepared 😉)
- 100-400g Saganaki cheese
- 1/4 cup plain white flour
- 2-4 tablespoons of oil (something with a high smoke point, like peanut oil)
- 2-3 tbsp Ouzo (or Pastis as I had on hand)
- 1 fresh lemon
- Fresh bread (JT made his no knead bread and we added sesame seeds to it for extra flavour)
Directions:
- Have the baking soda handy or bring out the Fire Extinguisher to a handy location.
- Remove the packaging from the Saganaki cheese. Dredge with flour, coating both sides really well.
- Heat the oil and add the cheese and cook until it is golden brown, flip and repeat.
- Douse the cheese with the Ouzo and light.
- Present to the table with sliced bread and wedges of lemon. A quick squeeze of lemon juice with stop the flames.
This is a dangerous appetizer, it’s best to have it with adult supervision!
Oh ya, I almost forgot. I must say a HUGE thank you to all who have participated in my very first give away. What fun I had reading your comments and I was so pleased that some of you found interesting posts from the past, and thank you for commenting on them. This is the best part of blogging, the feedback that we get and give. We had a great turnout, and I am very pleased that we had some new folks enter too, thank you and welcome. But I am also pleased that many of my loyal followers participated! I am so excited about giving away the salts. I have tabulated the entries and will be making the draw soon, so you’ll have to come back this week when I reveal the winner. Good luck to everyone, and THANK YOU!
[…] and serve in espresso cups. A dip and bread may be considered as a course. A simple course might be Saganaki. I try to alternate previously prepared or easy courses with something a bit more complex. […]
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what a fantastic appetizer. That cheese is amazing and I love the idea of a food diary. I must do that as I never like to make the same thing twice for someone or I make something and say I need to make this for so and so and then I forget when the time comes! Great idea
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Thank you Jessica. Year’s ago (likely about 30 now!) my brother’s then wife gave me a dinner party diary but it was hand written, I much prefer the cloud so that I have access to it from where ever.
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I don’t think I had this before..but I know I love anything that involves cheese!
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It tastes totally like the end of a fondu; you know that part that is a little burnt, but still yummy? It’s really delicious!
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What a fabulous appetizer Eva – I don’t think I’ve ever had saganaki before (or, at least not prepared it at home), what a great idea and I love the photo too all aglow! How fun – hope you had a great evening with your nephew.
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I love saganaki, but don’t know if I’d be brave enough to make it since I set off smoke alarms just making roast pork! Still, the appeal of fried cheese and ouzo might make me attempt it. A fun post, Eva!
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That’s true Betsy, plus it’s a really nice thing to have when you go out!
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Oh, I’ve actually had that at a Greek Restaurant – it’s delicious! I loved it…and it was a little hole-in-the-wall in Georgia that I wouldn’t be able to find again on a BET!
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Those are always the best little spots, aren’t they Ann?
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Any time someone says OPA I feel like drinking. Perhaps I’ve watching My Big Fat Greek Wedding too much. 🙂
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So true, Jed. Did you know that the girl (Nia Vardalos) in the movie Big Fat Greek Wedding is a Toronto girl? We have a huge Greek community in the city, lots of great Greek restaurants along one strip! We are really quite fortunate!
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I didn’t know either of those two facts. When we moved to Salt Lake City, but Liz and I were surprised to find the largest Greek community west of Chicago…or something like that. 🙂
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Who would have thought Utah would have a large Greek community, Jed!
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Oh Eva – this looks fabulous, and I’ve never heard of it at all! What an exciting discovery! (This is why I love the blogging community so much! 🙂 ).
I can well agree it looks a little dangerous but SO much fun!!! I bet it’s absolutely delicious, but I gotta ask – would it work well with any other spirits because I’m sorry to say I absolutely can’t stand aniseed flavoured drinks (too many bad memories from working in a bar of mopping up sticky, disgusting sambucca or ouzo spills… urgh). I hate to be *that* guy, and I hope that by not using ouzo or pastis it’s not completely destroying the dish. It’s something I’d love to try though!
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Hi Charles, thank you for your kind words. I suppose you can also do it with cognac, Kirschwasser or anything you would drink with cheese! I hope you do try it one day.
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I have never heard of saganaki. I wonder if the cheese goes by a different name in Australia. What a fun dish. Great story Eva.
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I did a quick search Charlie and found a recipe that calls for kefalotyri or kasseri. I hope you have a chance to try it sometime!
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Oh this is new to me. Sounds really decadent and fun.
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The cheese is is truly delicious (kind of like the bottom of a cheese fondu!). Hope you have a chance to try it sometime, Greg.
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What an unusual recipe — this is the sort of thing I leave to restaurants. Deep-frying is my bete noir (caught the stove on fire twice the last time I did it — and I do mean “the last time”). Hot oil and I don’t mix well.
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I hear you Sharyn, if you are any way nervous of this type of thing (it’s not deep fried, btw, but just fried in a tablespoon of oil) I would leave it to the experts. Fire is not something to play with!
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LOL! Thank you for the reference. 😉 I have no doubt I’d have both the baking soda and fire extinguisher on hand. When we deep fried our chicken I had both at the ready. I’m so impressed that you made this at home. I’ve had it in Chicago’s Greektown and the presentation is always so much fun! I don’t know if I’ve eat the Parthenon or not. I know we’ve been to a few places down there, but I can never remember which ones. I think I need to start a restaurant journal! I love that you catalog all of your recipes on the cloud. So high tech you are! And you know I love the Type A-ness. 🙂
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Thanks Kristy, it was so easy to make, and inexpensive too! I bet your kids would love the flambé! I really like Greektown in Chicago too!
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What a coincidence! I’ll be going to a Greek restaurant for lunch later today, Sadly, it won’t be the Parthenon which, to my knowledge, is indeed responsible for the flaming Saganaki, “Opa!” et al. Although I hadn’t planned on it, guess what we’ll be having for an appetizer? Yes, you’ve inspired me. 🙂
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Thanks for checking on that fact, John. I hope you enjoyed your Greek lunch today.
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Love the blue napkins in the picture. I have a blue tablecloth that I bought in Greece that I like to use when serving Greek food. I know you will appreciate that since I know you do the same! I have always wanted to make this so I will give it a try!
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Thanks Barb,
It was such fun, to flambé the cheese just like they do in Greek restaurants! I have a variety of napkins; I may have an addiction to buying them!
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I remember the first time I had this wonderful appetizer in a Detroit restaurant called Xochimilco. Still my favourite place even if I haven’t been back in many, many years. 🙂
Unfortunately, I didn’t get a chance to enter the giveaway but I look forward to hearing who won and what tasty ideas they have for the prizes.
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Hi Maria, We haven’t had it in years, but it was a lovely treat and very showy. It’s a nice appetizer to serve to guests! I’m sorry you didn’t get a chance to entre the give away, I’m sure I will have more in the future!
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