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REC: feta with olive oil and pink peppercorns (appetizer you will NOT be able to stop eating!):
Joined: Jan 9, 2006
Posted to Thread #3298 at 11:43 am on Aug 31, 2006
*One block Feta cheese - best if about 1/2 inch thick. I like Mt. Vikos brand for its size.
*Herbs de Provence
*Extra virgin olive oil
*Pink (sometimes called red) peppercorns (which are not actually real peppercorns but have a lovely peppery taste).
Place the cheese block in a shallow bowl or small lipped dish.
Pat on Herbs de Provence all over the top with a few sprinkles around the dish.
Pour pink peppercorns over all liberally, crushing some with your fingers. Press the ones on top into the cheese. Have lots around the sides.
Pour EV olive oil liberally over all - enough so it's pooled.
Let sit out at room temp for about an hour before serving with little spreaders and plain crackers. I like the "Petit Toasts" best,or water crackers. Petit Toasts look like little tiny slices of bread and come in a cellophane wrap. Make sure you get all components on your cracker. It's so addicting!! The most wonderful combination of flavors. You may have to add a bit more oil if, halfway through, if it's running out.
Other messages in this thread:
- 3298. ISO - Feta recipes - just returned from Costco w/huge block of it... - Music City Missy - 2:12am on 08/31/06 (44)
- REC: Feta Peppers. One of my favorites. [NT] [LINK] - Joe - 2:37am on 08/31/06
- REC: Zucchini-Feta Pancakes, and a smoked salmon variation [NT] [LINK] - Joe - 2:40am on 08/31/06
- Michael's Rice w/Spinach & Feta is excellent. [NT] [LINK] - AndreainDC - 2:40am on 08/31/06
- I made some stuffed zucchini with it in the filling, along with ground lamb, fresh herbs, - LisainLA - 3:23am on 08/31/06
- REC: Chicken Souvlaki Salad - Meryl - 3:36am on 08/31/06
- I really like to make Chicken Souvlaki and stuff it in pita bread. - Lin_in_Seattle - 7:06am on 08/31/06
- Meryl, you might try rinsing the feta to remove some of the salt. [NT] - Sylvia - 10:00am on 08/31/06
- Thanks, actually it was the salt added to the chicken that I found to be too much. Probably because - Meryl - 6:58pm on 08/31/06
- This acropolis salad is very good. [NT] [LINK] - AngAk - 4:17am on 08/31/06
- Greek Pasta Salad with Roasted Vegetables and Feta - Meryl - 4:39am on 08/31/06
- REC: Moosewood Restaurant's Feta Garlic Dressing - Junebug - 5:29am on 08/31/06
- Thanks. This sounds wonderful! [NT] - Lin_in_Seattle - 6:39am on 08/31/06
- Greek Chicken with Feta - Lin_in_Seattle - 7:29am on 08/31/06
- Shrimp with Feta Cheese - Lin_in_Seattle - 8:13am on 08/31/06
- And Lisa/La's Greek-Style Stuffed Chicken Breasts are really good too! [NT] [LINK] - Lin_in_Seattle - 8:15am on 08/31/06
- Thanks for the reminder, Lin. I'm making these tonight for dinner. [NT] - LisainLA - 4:49pm on 08/31/06
- REC: Tuscanish Chicken [NT] [LINK] - rvb - 10:31am on 08/31/06
- REC: Rolled Stuffed Flank Steak - rvb - 10:37am on 08/31/06
- This is also great with a layer of fresh spinach or arugula in the roll - one of my favs. [NT] - LisainLA - 5:55pm on 08/31/06
- REC: Italian Chickenherd’s Pie - rvb - 10:40am on 08/31/06
- REC: German Shepherd's Pie - rvb - 10:43am on 08/31/06
- lol! - skyastara - 6:54pm on 08/31/06
- The things kids do. - Richard in Cincy - 7:40pm on 08/31/06
- sadly i am a german and thus have tenacity. [NT] - rvb - 8:42pm on 08/31/06
- Some would say stubborn. But that's just semantics ; ) [NT] - Richard in Cincy - 2:13am on 09/01/06
- This REC: Chicken baked with tarragon and leeks begs for crumbled feta - rvb - 11:03am on 08/31/06
- REC: feta with olive oil and pink peppercorns (appetizer you will NOT be able to stop eating!): - kpinky - 11:43am on 08/31/06
- REC: Scallops and Shrimp Angelhair Pasta with Feta Cheese - Dawn_MO - 2:28pm on 08/31/06
- And Ruth's feta zucchini fritters just above, look terrific. [NT] - Marg CDN - 4:13pm on 08/31/06
- Spanikopita or Tyropita and freeze. I like to make spanikopita in those disposable - Melissa Dallas - 4:50pm on 08/31/06
- Do you make a brine to store it in? I read about this in FC mag, but I buy feta in a brine. The - Curious1 - 5:28pm on 08/31/06
- I need a recipe for brine since there wasn't enough.... - Music City Missy - 7:39pm on 08/31/06
- Fine Cooking wasn't specific, a few pinches of salt to the water. You need a little salt because - Curious1 - 10:43pm on 08/31/06
- According to JSonline.com, the ratio is ˝ teaspoon salt to ˝ cup of water. See link. [NT] [LINK] - DawnNYS - 8:11pm on 08/31/06
- or 2 cups per gallon if you're making a lot of brine... - rvb - 8:21pm on 08/31/06
- Is this right? If the brine is 1/2tsp per 1/2C I think that makes - Teri - 4:14pm on 09/01/06
- Funny, though. The other night I was cleaning out the refrigerator, and I... - DawnNYS - 8:13pm on 08/31/06
- i think you'd do better with water... - rvb - 10:24pm on 08/31/06
- rvb, do you mean water instead of brine, or brine instead of vinegar?... - DawnNYS - 8:06pm on 09/01/06
- Vinegar is a good preservative for regular cheeses and probably - Teri - 2:26am on 09/02/06
- Here is a link to Evelyn/Athens recipes using Feta cheese. [LINK] - Dawn_MO - 1:45pm on 09/01/06
- Yum, that is great.I just got a bunch of feta also. [NT] - Teri - 5:45pm on 09/01/06