The Food Blog

Tuesday, January 31, 2006


1 lb. casseri or kefalotere cheese
12 tbsp. butter
Juice of 2 lemons
1/4 c. Cognac
1 c. flour
1 c. bread crumbs
Ice water

Cut cheese into 1/2 inch slices, allowing about 4 ounces for each serving; chill slices in ice water; pat slices dry and dust with flour and bread crumbs.
For each serving, melt 3 tablespoons butter in skillet until it sizzles but does not brown; add cheese slices and saute quickly on both sides; do not overcook or cheese will melt and stick to pan. For each serving squeeze juice of 1/2 lemon into skillet and sprinkle with a few drops of Cognac; ignite. Serve when flames die down.
Available at most Greek or Middle Eastern groceries or gourmet food shops.


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