Opa! Dad's Saganaki

Many of my family and friends read my blog (hey guys!), but the one person who I never thought took any interest is my dad. Unless I start writing about classic cars, shark week and Pawn Stars, I don't think its going to be on his top ten anytime soon.

Which is why I was shocked when he asked if I'd like to post his saganaki recipe on my blog?

 Pan-fried salty Greek cheese with liquor poured onto top and set on fire....how could I say no?!?

I remember the first time I introduced my dad to saganaki. We were at the local Greek restaurant and I convinced him to give it a try. One bite and he was hooked. I felt the same way when I first tried it at a restaurant on the Danforth (Toronto's Greektown)

Over the Christmas holidays my dad decided to find the cheese and learn how to make it. It only took a few tries and it was perfected. Now its become a family favorite.

What you'll need:
Greek Cheese: You can use kefalograviera, kasseri or kefalotyri.
Flour
Olive Oil
Brandy
Fresh Lemon

Greek cheese is delishly salty and there are many kinds that you can use to make saganaki, including kefalograviera, kasseri or kefalotyri. We use kefalotyri, which we found at Highland Farms, but you should be able to find it at local cheese shops or specialty grocery stores. You can also ask the deli at your local grocery store to see if they can get it in..

Slice the cheese about 1/4 to 1/2 inch thick.

Place the cheese on a plate of flour and lightly coat it. Make sure to get it all over.

Pour a shot of brandy and have it ready on the side. (Feel free to pour another one for yourself, its thats your thing...)

Quarter the lemon and set aside.

Get out a large cast iron frying pan and a small one.

Saganaki literally means "little frying pan" in Greek, so its no wonder that you're going to need one.

Take your handy dandy Extra Virgin Olive Oil...

 

...and pour enough into the larger cast iron frying pan, so that the cheese will sit halfway in.

Heat the oil on medium heat. You'll know its ready when you insert a wooden spoon into the oil and little bubbles form around the spoon.

Carefully drop the floured cheese slice into the oil.

You can see here that we put in too much oil and the cheese was totally submerged. You want it to only be in halfway.

After about 2 minutes, the bottom side will be browned. Carefully flip the cheese over to cook the other side for another 2 minutes or until it is browned as well.

Using slotted spoons or spatulas, carefully lift the cheese out of the oil and place it on the small frying pan.

Now the fun stuff happens! Pour the shot of brandy all over the cheese.

Then set it on fire and yell "Opa!"

Let it burn, while carefully shaking the pan back and forth several times.

Squeeze one of the lemon quarters over the cheese to stop the flames. Remove any lemon seeds that fall on the cheese.

Now you have delicious saganaki cheese that you can serve with warmed pita bread, or just eat on its own. A fun appetizer that is sure to please adults and kids alike! We like to make several slices over the course of the evening to share. Its eaten up in no time!

Thanks to my dad for doing such a wonderful demonstration and patiently letting me take photo after photo after photo...
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