I don’t know about you, but the weekend is my time to cook. During the week I rarely take the time to cook a big dinner – who am I kidding, I rarely take the time to cook a small dinner. It seems like we walk in the door Jason makes something quick and then it’s off to the dog to the park. There’s just not much time for food and that means cheese smokies, hamburgers and a lot of ketchup. And even though it’s super yummy Stonewall Kitchen – Country Ketchup, when it starts becoming it’s own food group there’s just too much ketchup.
And it was on Saturday night, with another hamburger dinner looming on the horizon, that I snapped out of my gastronomic drought. Luckily the fridge was well stocked, so I was able to jump into action without having to leave the house. The first course for the night was a mixed green salad with blood orange vinaigrette and fried Kofalotiri cheese. The sweet & sour dressing and bitter greens were the perfect accompaniment for the salty Greek cheese.
Toss the salad with the dressing before starting the cheese, then the salad can be quickly assembled and served while the cheese is still hot. Cut the cheese into the size you want to serve, but make it about 1/4 to 1/2 inch thick. Heat a non-stick frying pan over high heat and add the cheese to the hot pan. The cheese will start to melt immediately, but don’t worry it will hold it’s shape. Let the cheese melt for several seconds and brown before flipping it and browning on the other side. The cheese will still be quite firm. Arrange it on the plate and then add the dressed greens. Serve immediately.