The Stinkier the Better

I say Bring on the cheese...the stinkier the better!!! I do love cheese in pretty much any size, shape or form. When I ran across Tyler Florence's recipe for Sauteed Feta Cheese, I knew it was something I wanted to try. I've had the page bookmarked for quite a while and finally got around to making it a couple of days ago. Sauteed Feta Cheese (p.57)

by Tyler Florence from Eat This Book

1 large block (1 1/2 lbs.) feta cheese

1 c. AP flour

extra virgin olive oil

1/2 lemon

1 recipe Parsley, Raisin, Caper, and Pine Nut Sauce

I am going to give you the recipe for the sauce first, because I think it is good to have it ready and waiting once the cheese comes off the hot pan.

Parsley, Raisin, Caper and Pine Nut Sauce (p.21)

1/4 c. golden raisins, coarsely chopped

3 Tbs. capers, drained and coarsely chopped

3 anchovy fillets, finely chopped

3 Tbs. Pine Nuts, coarsely chopped

1/2 bunch fresh flat-leaf parsley, chopped (1/2 c.)

1/4 c. extra virgin olive oil

juice of 1 lemon

kosher salt and freshly ground black pepper

Stir up all of the ingredients together in a bowl and season with salt and pepper. Cut the feta into 1/2" thick slices. Put flour on a plate. Put a large nonstick skillet over medium-high heat and coat with a 2 count of oil. When the oil is smoking, dredge the cheese slices in the flour, and add as many slices as will comfortably fit in the pan. Brown about one minute on each side, until golden brown. Squeeze some lemon juice over them, then use a spatula to carefully transfer to a platter. Repeat with the rest of the cheese, adding a little more oil to the pan if you need to . Spoon the chopped-herb sauce over the cheese and serve. My thoughts on this recipe: I loved it! The cheese is so pungent and in-your-face...but the sauce adds so many layers of flavor to the dish. A slight crunch from the pine nuts, a little sweetness from the raisins, the bright flavors of the parsley, the richness of the anchovy, the saltiness of the capers...YUM!

Tyler notes that this "goes down great at a cocktail party"....I agree! I was actually tasting some Chardonnay for the Virtual Wine Tasting at Bakespace (thanks Spryte), initially I thought this Chardonnay in particular was overly sweet and crisp...almost bubbly! I'm used to drinking a smoother, deeper type of Chardonnay (and usually I just sip it alone...as in by itself, not by myself. Although I do drink it by myself sometimes). The POW of the cheese was perfectly complimented by the ZING of the Chardonnay!

Name: Yellow Tail Chardonnay (Australia)

price: $5.49 (on sale)

year: 2007

intro from winemaker: The Chardonnay nose leaps from the glass and displays a lovely peachy vanilla and coconut aroma. The wine has a rich creamy toasted finish on the palate whilst being silky smooth and easy to drink.

review: Yes, it was peachy...and a bit sour. It was sweet and fruity and crisp- almost fizzy in the mouth. Kind of a yicky aftertaste.

would I buy it again: Yes, if I'm eating with a pungent cheese or something else that needs "taming" in my mouth. :)

pairing/recipe: Well, Tyler's Sauteed Feta, of course!

BE SURE TO HEAD OVER TO TYLER FLORENCE FRIDAYS TO CHECK OUT EVERYBODY ELSE'S DELICIOUS TYLER OFFERINGS!

AND ALSO HEAD ON OVER TO BAKESPACE IF YOU'D LIKE TO JOIN IN THE VIRTUAL WINE TASTING!