Saganaki

in , , , on Wednesday, November 9, 2011





In 1980, Bill was employed in Louisville, KY at L&N Railroad.  L&N merged with Seaboard Railroad in Jacksonville, FL (think warm, sunny, no snow, the South) and we were set to move to Jacksonville.  However, Bill was approached by a Chicago company connected with railroads; offered a job he couldn’t refuse and you know where we moved (think long winters, lots of snow, ice and WINDY!) 

I was looking forward to Jacksonville, having grown up in a Southern city but, the move to Chicago was the right move for Bill’s career and as he was originally from Crystal Lake, IL (Chicago NW suburb) with all of his family residing there, it was fine and seemed the correct move.

Bill began working at the Chicago company a month or two before we actually moved here.  One weekend, I came up for a visit; to meet people at his company, to visit his office and Chicago.  I was amazed with the company, its fine people and of course with Chicago.  We were invited to lunch at Greek Islands one day.  It was an unforgettable food experience!

The gentleman we were with said, without a doubt, we had to try this appetizer called Saganaki.  And I was more than happy to try something new.  I had never heard of it, much less eaten it.  All of a sudden, the waiter arrived carrying a plate high in the air with a wonderful aroma.  He yelled “Opaa!” Then lit the Saganaki with a lighter and flambéed the dish!  Next, he had a lemon in his other hand and squirted the juice all over the cheese.  The flame dissipated, we dove into the Saganaki; it was true love at first bite!

Saganaki (say sah-ghah-NAH-kee), takes its name from the two-handled shallow skillet used in the Greek kitchen.  It is very easy to make and smells heavenly.  Since I do not own a saganaki skillet, I just use another small heavy skillet and I do not flambé it. The secret is to get the olive oil very hot, almost smoking.  Then add a slice of cheese coated in flour and pepper into the hot oil.  When it starts bubbling, remove from the skillet, give it a squirt of lemon juice, Opaa!  You have a delicious, savory appetizer!

If you’ve never experienced this and love cheese, you must give this a try, it is easy.  You will not be disappointed!  The aroma is breathtaking and the taste is out of this world delicious!



Saganaki

Ingredients:

½ pound Kasseri cheese
½ cup flour
½ teaspoon pepper
¼ cup olive oil
Juice of 1 lemon, strained

Method:

Cut cheese in wedges about 3” long and 1” thick.
Rinse with water and pat dry with paper towel.
Combine flour and pepper.
Dip cheese wedges in flour to coat on all sides.
In skillet, heat olive oil until it is very hot, not smoking.
Cook cheese in oil for 2-3 minutes, turning once, until golden brown.
Remove cheese from pan with spatula.
Sprinkle with lemon juice.
Serve immediately.
Serves 4

είναι νόστιμο!  OPAA!!!




This entry was posted on Wednesday, November 9, 2011 at 6:02 AM and is filed under , , , . You can follow any responses to this entry through the RSS 2.0. You can leave a response.

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