Greek Fried Cheese

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            FOOD FUNNY
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Here's some imported food humor from Paulette in North Vancouver,
Canada:

The customer in the Italian restaurant was so pleased that he asked to
speak to the chef. The owner proudly led him into the kitchen and
introduced him to the chef. "Your veal parmigiana was superb," the
customer said. "I just spent a month in Italy, and yours is better
than any I ever had over there."

"Naturally," the chef said. "Over there, they use domestic cheese.
Ours is imported."

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            TODAY'S RECIPE
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Like good wines, good recipes improve with time. Here is one of the
many recipes aged with tender care by your beloved Chef until fully
developed and ready for your discriminating taste. There are more
than 300 similar recipes, lovingly nurtured in the World Wide Recipes
vault for over five years, in Archive Edition #2 at
http://www.worldwiderecipes.com/extra.htm

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.
Received on Mon Feb 28 09:54:04 2005