ISO: ISO - Feta recipes - just returned from Costco w/huge block of it...

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This REC: Chicken baked with tarragon and leeks begs for crumbled feta

pat! (REC inside) we fixed the chx but we didn't have a broiler or fennel or ginger or a clay pot or onions so we...

stuffed the cavity of a fryer with two 4" lengths of leek quartered lengthwise and separated, 6
cloves of garlic and almost a 1/2 cup of fresh tarragon leaves plus a little salt.

we put the chicken in a baking pan with some small red potatoes and a handful of green olives (if
weda had carrots, we'd've added some) and about a cup of white wine plus a bit more salt.

we sealed everything with foil and baked at 350F for an hour, then removed the foil and finished
uncovered at 425F (about another 35-40 minutes).

we ditched the stuff in the cavity and removed meat from the bird and served with the potatoes
and juice. if weda had any energy, weda thickened the juice into a gravy and maybe added some
sour cream.

the olives did little for the chicken, but the chicken did WONders for the olives (which was my
intent).

tarragon was the obvious choice cause it needed pruning, but other herbs would work well, too.

we've been into simple lately and this worked very well.

 
REC: feta with olive oil and pink peppercorns (appetizer you will NOT be able to stop eating!):

*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.

 
REC: Scallops and Shrimp Angelhair Pasta with Feta Cheese

I adapted this recipe from one of my favorite dishes, from one of my favorite restaurants in San Diego, called California Cuisine.
* Exported from MasterCook *

SCALLOPS WITH FETA CHEESE PASTA

Recipe By : Dawn
Serving Size : 2 Preparation Time :0:00
Categories : Dawn Dawn's Recipe
Pasta Pastas
Seafood

Amount Measure Ingredient -- Preparation Method

1/2 pound large fresh scallops, sliced in half -- horizontally
1/2 pound butterflied, peeled, deveined shrimp
6 cloves garlic, chopped in large chunks
1/2 pound crimini mushrooms -- sliced
1 tablespoon butter
fresh ground black pepper
1/8 cup chicken broth
2 ounces herb and garlic feta cheese -- crumbled
8 ounces angel hair pasta -- kept warm
freshly grated Parmesan cheese -- if desired
fresh minced basil -- if desired

Melt the butter in a frying pan. Over medium-low heat, slowly saute the mushrooms and garlic until the garlic is soft, but not browned. Add the scallops and shrimp, and continue cooking until the scallops and shrimp are almost cooked. There will be liquid in the pan from the scallops. When you get to this point add the chicken broth to the pan, and scrape up any browned particles from the bottom of the pan. Add the crumbled feta cheese, and stir until the cheese starts to melt. Add freshly ground pepper to taste. Add the warm pasta to the frying pan, and stir to coat the pasta. When the cheese is almost all melted, remove and place on plates. Top with fresh grated Parmesan and basil. Serve immediately.

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Spanikopita or Tyropita and freeze. I like to make spanikopita in those disposable

foil tart tins that are the size of a chicken pot pie. I just cut squares of filo big enough to catty-corner and flop the points over the top of the filling. These bake in about 30 minutes straight out of the freezer and make a great light dinner or lunch.

 
Do you make a brine to store it in? I read about this in FC mag, but I buy feta in a brine. The

article also said you can make crumbly feta more creamy by adding a bit of milk to the brine, or remove some of the salt by using plain water for a short time.

 
lol!

I always researched rather heavily, the subject of any alkaloid containers that I heard about. I once saw someone spending hours scraping and blending a certain cactus product then vomiting, and was very invested in avoiding any such experience.

All the research I did left me undrugged but well read lol.

 
Thanks, actually it was the salt added to the chicken that I found to be too much. Probably because

I also used some garlic powder and onion powder, which added a little bit of a "salty" taste.

 
I need a recipe for brine since there wasn't enough....

if anyone knows what the ratios are for that brine, I would love it. This feta was not quite as crumbly as the last and I actually like it crumbly.

 
The things kids do.

I had to laugh, a group of us in college heard about the amazing nutmeg and decided we were going to try it as well. It's like eating Old Spice flavored sawdust. After a spoonful or two most everyone gave up. Too funny.

 
Funny, though. The other night I was cleaning out the refrigerator, and I...

washed my block of bulk feta in some vinegar. I must have remembered that from somewhere, and I think it preserves it too, but next time I will try brine. Thanks for the tip.

 
or 2 cups per gallon if you're making a lot of brine...

boiling the brine and cooling is a pain in the patootie. use 1/2 the water hot. the salt will dissolve. then top with cold water.

 
i think you'd do better with water...

feta is already salty and more would be too too. sort of like brining a country ham.

 
Fine Cooking wasn't specific, a few pinches of salt to the water. You need a little salt because

plain water will leach out all the salt in the cheese. I wish they had been more specific. I think the secret is to maintain the saltiness, but try not to add more or less, wish I had a better answer, perhaps someone will.

 
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