I say Bring on the cheese...the stinkier the better!!! I do love cheese in pretty much any size, shape or form. When I ran across Tyler Florence's recipe for Sauteed Feta Cheese, I knew it was something I wanted to try. I've had the page bookmarked for quite a while and finally got around to making it a couple of days ago.
Sauteed Feta Cheese w/ Parsley, Raisin, Caper and Pinenut Sauce
slightly adapted from Tyler Florence's Eat This Book
for the Parsley, Raisin, Caper and Pine Nut Sauce:
1/4 c. golden raisins, coarsely chopped
3 Tbs. capers, drained and coarsely chopped
3 anchovy fillets, finely chopped
3 Tbs. Pine Nuts, coarsely chopped
1/2 bunch fresh flat-leaf parsley, chopped (1/2 c.)
1/4 c. extra virgin olive oil
juice of 1 lemon
kosher salt and freshly ground black pepperStir up all of the ingredients together in a bowl and season with salt and pepper. Cut the feta into 1/2" thick slices. Put flour on a plate. Put a large nonstick skillet over medium-high heat and coat with a 2 count of oil. When the oil is smoking, dredge the cheese slices in the flour, and add as many slices as will comfortably fit in the pan. Brown about one minute on each side, until golden brown. Squeeze some lemon juice over them, then use a spatula to carefully transfer to a platter. Repeat with the rest of the cheese, adding a little more oil to the pan if you need to . Spoon the chopped-herb sauce over the cheese and serve. My thoughts on this recipe: I loved it! The cheese is so pungent and in-your-face...but the sauce adds so many layers of flavor to the dish. A slight crunch from the pine nuts, a little sweetness from the raisins, the bright flavors of the parsley, the richness of the anchovy, the saltiness of the capers...YUM! Tyler notes that this "goes down great at a cocktail party".
all the rest:
all the rest:
1 large block (1 1/2 lbs.) feta cheese
1 c. AP flour
extra virgin olive oil
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