Greece, Revisited

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View from Oia, Santorini

I visited Greece this Spring for the first time, and like many far-flung places I’ve been to, the memories of the food are some of the most vivid, sticking with me months – sometimes years – after I get home.

So it’s only fitting that I had my fellow travel buddies over for a soiree back in the city, and we recreated our favorite dishes from Crete, Santorini, and Athens, where we found a nice mix of local tavernas and seasonal eats.

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Happy campers. Just add rosé.

I’ll admit I was giddy as a school girl getting ready for dinner:  sprucing up the deck, hanging twinkle lights, and decorating the table with white cheesecloth napkins (maybe a nod to the process of making Tzatziki?), a potted oregano plant, and lanterns.

IMG_2165But back to our travels.  Some of the best dishes from our trip were just awesome ingredients simply prepared, so we did our best to recreate them:  a simple Greek salad, grilled squid with fresh lemon, zucchini fritters, and a team favorite, feta.  While always great plain, I dialed it up a notch and recreated an appetizer we had at Floga, a restaurant in Oia, after a 3-hour hike from Fira:

We were sweaty and nasty and ravenous after the hike, so of course everything we ate at that lunch seemed incredible.  But this one feta dish stood out:  it was rolled in slivered almonds and sesame seeds, lightly pan-fried to a golden brown, and served with a pomegranate reduction.  Talk dirty!

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Golden Fried Feta

So that’s what I set out to make at home (above).  Here’s my attempt to recreate the recipe.  I’ll caveat that it was a mess to make, and certainly not for the impatient.  But after one bite into the toasted nuttiness and warm cheese, I knew it was time well spent.

Golden Fried Feta

Ingredients:
– 1 c. pomegranate juice (ie Pom)
– olive oil
– 1 square block of feta (8 oz)
– 1 egg
– 1 T. milk
– 1/3 c. flour
– 1/2 c. slivered almonds
– 1 t. sesame seeds
– Pita wedges, for serving

Heat the pomegranate in a small saucepan over high heat until it simmers; reduce to half and set aside to cool.  In the meantime, heat olive oil in a heavy pan on medium, enough to coat the bottom by about 1/3″. Beat egg and milk in a large, shallow bowl. Set aside. Combine flour and pepper on a separate plate, set aside. Pour almonds on a third plate, set aside.

Quarter your feta block into 4 equal wedges and prep each as follows: dredge triangle in egg mixture, then flour, then egg mixture. This will give you a gooey base. Sprinkle a few pinches of sesame onto the wedge, then gently press the almonds onto each side, coating as much “cheese space’ as possible. Repeat on remaining wedges.

Fry two wedges at a time, alternating sides until they are golden brown. Drizzle with pomegranate reduction and serve with greens and pita.

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3 thoughts on “Greece, Revisited

  1. This blog post was perfectly timed… Thomas and I are staying in Oia and ate at Floga tonight based on this post. 🙂 The feta dish was delicious!!

    Like

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