The Swiss have fondue, the Mexicans have queso fundido, and the Greeks have saganaki. A visit to a Greek restaurant anywhere in the world is likely to feature waiters setting this dish ablaze and parading it through the room, accompanied by an appreciative "OPA!" from the guests.
Saganaki (Greek Fried Cheese) 4 Tbs (60 ml) butter 1 egg, well beaten 1 tsp (5 ml) flour 1/2 lb (250 g) kasseri cheese* sliced 1/2 inch (1 cm) thick 2 Tbs (30 ml) brandy Juice of 1/2 lemon *Available in finer supermarkets and Middle Eastern specialty shops. Parmesan or Romano cheese may be substituted. Heat the butter in a large heavy skillet over moderate heat. Beat the egg and flour together, and dip the slices of cheese slices in the mixture. Fry until well browned on both sides. Remove from the heat and add the brandy. Carefully ignite the brandy with a match, and shake the skillet until the flame is extinguished. Squeeze the lemon juice over the cheese and serve from the skillet along with crusty bread. Serves 6 to 8. ============================================= Fried Green Tomatoes 4 medium-sized green tomatoes, sliced 1/4 inch (5 mm) thick 1/2 cup (125 ml) buttermilk 2 eggs 1/2 tsp (2 ml) salt 1/2 tsp (2 ml) freshly ground black pepper About 1/2 cup (125 ml) flour seasoned with salt and pepper to taste Vegetable oil for deep frying In a large bowl combine the buttermilk, eggs, salt, and pepper, and mix well. Put the tomato slices in this mixture, toss to coat, and let sit at room temperature for 5 to 10 minutes. Dip each slice of tomato in the seasoned flour mixture and fry, a few at a time, in a deep fryer with 3 to 4 inches (8 to 10 cm) of oil that has been heated to 350F (180C). Fry for 3 to 5 minutes, until golden brown. Drain on paper towels and serve immediately. Serves 4 to 6. [Non-text portions of this message have been removed]
