ISO: ISO: 'Got a pound of French feta - any ideas? I'll search the T&T, but thought I'd ask here, too.

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evelyn's baked feta is to die for...check out the recipe...

Baked Feta

8 sheets aluminum foil
8 slices thick feta (one per person, about 4" x 3" x 1/2-inch per slice, patted dry)
8 slices fully ripened tomatoes
8 garlic cloves, minced
8 tablespoons olive oil
oregano (Mediterranean is best if you have it)
red pepper flakes


1. Preheat oven to 380 degrees F.
2. Centre a slice of feta on each of the 8 sheets of foil.
3. Centre a slice of tomato over that; sprinkle with garlic and oregano and a light sprinkling of red pepper flakes.
4. Drizzle 1 tblsp of olive oil over each feta parcel and seal foil.
5. Bake for 15-18 minutes.
6. Place one packet per plate (allowing guests to open their own packet and inhale lovely fragrance) and serve with crusty bread as an appetizer.

 
The best breakfast: Farmer's scramble. . .

take a big handful of washed, fresh spinach, saute in a little oil till it starts to wilt, add a chopped green onion, some skinny asparagus (optional) sliced on the bias, saute till the asparagus turns bright green (a teaspoon or so of water will help to steam speedily), then add a couple of eggs, lightly beaten and about 1/4 cup crumbled feta. Stir fry till the eggs are just barely set.

Good stuff.

 
This is really good: Chicken Souvlaki Salad

Note: I added a little onion powder, garlic powder, and cumin powder to the marinade.
I preferred the chicken breasts left whole, rather than cut up and added to the salad, so I served them separately.

CHICKEN SOUVLAKI SALAD

List of Ingredients

1-2 teaspoons minced garlic (I used more)
1 teaspoon fresh lemon juice (I used about 2 tsp - 1 Tbsp)
1 teaspoon extra-virgin olive oil (I used about 2 tsp - 1 Tbsp)
1/2 teaspoon dried oregano
1/4 teaspoon salt (I used less)
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast

3 cups cubed peeled cucumber (about 3 cucumbers)
1/2 cup vertically sliced red onion
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons chopped pitted kalamata olives
2 ripe tomatoes, cored and cut into 1-inch pieces (about 1 pound)

1/2 cup plain fat-free yogurt
1/4 cup grated peeled cucumber
1 teaspoon white wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper

Recipe

Preheat grill or broiler.

Combine garlic, lemon juice, olive oil, oregano, salt, pepper and chicken breast in a large ziptop plastic bag. Seal the bag and shake until coated. Remove chicken from the bag. Grill or broil the chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces.

Combine chicken, cubed cucumber, red onion, feta cheese, olives and tomatoes in a large bowl. Combine yogurt, grated cucumber, vinegar, garlic powder, salt and red and black peppers in a small bowl. Pour over chicken mixture and toss well.

Serve with pita bread wedges.

Makes 4 servings of 2 cups each.

Edited from Cooking Light

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=347741

 
I love feta and have a few recipes that I like...

Spinach and Feta Puff Pastry Bites Recipe
courtesy Dave Lieberman

1 (10-ounce) package frozen spinach
1/4-pound firm feta cheese, coarsely crumbled
2 cloves garlic, pressed
About 20 grinds black pepper
Small dash nutmeg
Flour, for dusting
1 (10 by 9.5-inch) piece of packaged puff pastry

Preheat the oven to 375 degrees F.

Thaw frozen spinach in microwave according to package
directions or by running under warm water. Drain spinach,
squeezing the excess liquid from it. In a bowl, mix the
spinach, feta, garlic, pepper, and nutmeg together.

Flour a clean, dry countertop or other flat working surface.
Lay out the puff pasty on the floured surface. Flour the top
of the dough. Roll out the puff pastry until it is half as
thick (about 1/8-inch) and about 24 by 12 inches. Trim edges
to size if necessary. Cut into 3-inch strips crosswise and
lengthwise, making 32 (3-inch) squares. Make sure the squares
are well floured then stack them in a little pile.

Fill a little dish with some room temperature water. Imagine
each square you work with is separated in half by a diagonal.
Place a couple teaspoons of filling in the top half. Dip a
finger into the water and moisten the edges of the top half
with water. Fold the bottom half to meet the edges of the top
half. Use a fork to seal the edges.

Place finished pockets on a nonstick baking sheet and bake
about 15 minutes until golden brown and puffy. Serve warm.

Episode#: DA0202
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Moosewood Restaurant's Feta Garlic Dressing

1 cup olive oil
2-3 Tbs. vinegar
2-3 garlic cloves, pressed
1 tsp. dried dill weed or 1 Tbs. chopped fresh dill
Salt and freshly ground black pepper to taste
1-1/2 cup feta cheese
1 cup milk or buttermilk

In a blender or food processor, whirl all the ingredients except the milk,or buttermilk, for one minute. With the blender running, slowly pour in the milk. As soon as the dressing thickens, turn off the blender, or the dressing will separate and become runny. It should be think and creamy. Chill at least 30 minutes so the flavors meld. Refrigerate, tightly covered. Feta Garlic Dressing will stay fresh for three or four days. If the dressing separates, simply reblend it.

Makes about 3-1/2 cups

 
I came here to day to post a "thank you" for this recipe... it really is

very good. I had to hunt around for the pink peppercorns (I'm in Ontario, Canada) but eventually found some at a specialty grocer. Anyway, I served it last night and it was a bit hit. As someone else said, it packs a big punch for little effort. I'm looking for an excuse to have it again tonight!

 
Fressca, I'm also in Ontario, Ottawa to be exact. I get my pink peppercorns at my local Bulk Barn.

 
Really, Sylvia? That's great news. The specialty grocer is a bit out of my way,

so I'll be checking the Bulk Barn at the mall next time I'm there. It would be a lot handier!

 
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