{"id":626,"date":"2014-08-12T15:26:58","date_gmt":"2014-08-12T20:26:58","guid":{"rendered":"http:\/\/tiffanycooks.cyberphreak.com\/?p=626"},"modified":"2018-03-23T12:57:02","modified_gmt":"2018-03-23T17:57:02","slug":"saganaki-pan-seared-greek-cheese","status":"publish","type":"post","link":"https:\/\/tiffanycooks.cyberphreak.com\/?p=626","title":{"rendered":"Saganaki: Pan-Seared Greek Cheese * (Not IC Safe)"},"content":{"rendered":"<div class=\"pf-content\"><p><a href=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/08\/saganaki.jpg\"><img loading=\"lazy\" class=\"alignnone size-medium wp-image-641\" src=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/08\/saganaki-800x600.jpg\" alt=\"saganaki\" width=\"800\" height=\"600\" srcset=\"https:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/08\/saganaki-800x600.jpg 800w, https:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/08\/saganaki.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/a><a href=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/08\/P10003886.jpg\"><img loading=\"lazy\" class=\"alignnone size-medium wp-image-636\" src=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/08\/P10003886.jpg\" alt=\"P1000388\" width=\"1\" height=\"1\" \/><\/a><a href=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/08\/P1000389.jpg\"><img loading=\"lazy\" class=\"alignnone size-medium wp-image-630\" src=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/08\/P1000389.jpg\" alt=\"P1000389\" width=\"1\" height=\"1\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>I only make this recipe every few years because a) I have to go to a special store for the Greek cheese and b) It&#8217;s not that great for you to fry cheese in oil. \u00a0Haha. \u00a0But when I do channel my Greek heritage, I make the following recipe. \u00a0I enjoy my new kitchen too much to try to light the dish afire so I stick to a simple method. \u00a0You can scale this recipe, because a lb. of this cheese is often $9.99-11.99! \u00a0Yikes! \u00a0We used a cast-iron pan! Enjoy&#8230;.<\/strong><\/p>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li><strong>1 lb. Kefalotyri or Kasseri cheese\u00a0<\/strong><\/li>\n<li><strong>1\/2 cup olive oil\u00a0<\/strong><\/li>\n<li><strong>2\/3 cup flour for dredging\u00a0<\/strong><\/li>\n<li><strong>Freshly ground black pepper**<\/strong><\/li>\n<li><strong>2-3 lemons, quartered **<\/strong><\/li>\n<li><strong>(Beaten egg, optional). \u00a0<\/strong><\/li>\n<\/ul>\n<p><strong><span style=\"color: #ff0000;\">**Known IC irritants, tread carefully! It will lose a lot of flavor to remove the pepper and lemon juice, but it can be done to make it safe.<\/span><\/strong><\/p>\n<p><strong>DIRECTIONS:<\/strong><\/p>\n<ol>\n<li><strong>Cut the cheese into slices that are 1\/2&#8243; thick by 2.5-3&#8243; wide. \u00a0<\/strong><\/li>\n<li><strong>Combine flour with a few grinds of freshly ground pepper. \u00a0<\/strong><\/li>\n<li><strong>Moisten each slice with cold water and dredge in the flour. \u00a0<\/strong><\/li>\n<li><strong>If desired, after dredging in flour, you can dip the cheese into the beaten egg at this point. \u00a0<\/strong><\/li>\n<li><strong>In a <a href=\"http:\/\/greekfood.about.com\/od\/greekkitchenglossary\/g\/sagani.htm\">sagani (Greek pan used for this dish)<\/a> or a small heavy-bottomed frying pan (like cast-iron), heat the oil over medium-high heat, and sear each slice in 1 T. of oil until golden-brown on both sides.<\/strong><\/li>\n<li><strong>Serve hot with a last-minute squeeze of fresh lemon juice.\u00a0<\/strong><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>&nbsp; I only make this recipe every few years because a) I have to go to a special store for the Greek cheese and b) It&#8217;s not that great for you to fry cheese in oil. \u00a0Haha. \u00a0But when I do channel my Greek heritage, I make the following recipe. \u00a0I enjoy my new kitchen <a href=\"https:\/\/tiffanycooks.cyberphreak.com\/?p=626\">Continue reading &#8594;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[8],"tags":[],"_links":{"self":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/626"}],"collection":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=626"}],"version-history":[{"count":3,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/626\/revisions"}],"predecessor-version":[{"id":1704,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/626\/revisions\/1704"}],"wp:attachment":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=626"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=626"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=626"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}