Unicorn (Unicorn@Indenial.com)
Mon, 11 Oct 1999 07:37:01 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
I love kids, but most "from the mouths of babes" food funnies are more
cute than funny. Here is one that is actually funny, thanks to reader
David Black.
We were invited to spend a weekend at a friend's cabin in Southern
California. We were the first family there that Friday evening and my
3 year old daughter asked what I was making for dinner. Not having
seen many pre-made, frozen dinners, I told her they were pot pies.
She got this perplexed look on her face and then the light bulb came
on as she smiled and said, "Oh, like pot pie the sailor man!"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
My favorite type of menu is one that features the cooking of several
nations. Call it a "world peace through cooking" thing, but I like
the variety and contrasts that such a menu provides. Therefore, as
if you hadn't already guessed, here we have another "World Wide
Recipes World Tour"
The Swiss have fondue, the Mexicans have queso fundido, and the Greeks
have saganaki. A visit to a Greek restaurant anywhere in the world is
likely to feature waiters setting this dish ablaze and parading it
through the room, accompanied by an appreciative "OPA!" from the
guests.
Greek Fried Cheese (Saganaki)
4 Tbs (60 ml) butter
1 egg, well beaten
1 tsp (5 ml) flour
1/2 lb (250 g) kasseri cheese*, sliced 1/2 inch (1 cm) thick
2 Tbs (30 ml) brandy
Juice of 1/2 lemon
*Available in finer supermarkets and Middle Eastern specialty shops.
Parmesan or Romano cheese may be substituted.
Heat the butter in a large heavy skillet over moderate heat. Beat the
egg and flour together, and dip the slices of cheese slices in the
mixture. Fry until well browned on both sides. Remove from the heat
and add the brandy. Carefully ignite the brandy with a match, and
shake the skillet until the flame is extinguished. Squeeze the lemon
juice over the cheese and serve from the skillet along with crusty
bread. Serves 6 to 8.
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