Hi All! My kitchen is full of painting projects. I can’t wait for you to see these lovely pieces! I also think I’ll be able to share some news with you on the home sale front next week. I haven’t said too much about that because I’m a little superstitious, but I think I’ll have a bit of news for you….
Today, I thought I’d profess my LOVE for Halloumi cheese!
While we were over in Brighton at PBS Kids Lab last weekend, we picked up some beautiful halloumi cheese from Russo’s in Watertown. This little trip was filled with happy thoughts from Memory Lane. When John was just a baby we shopped at Russo’s frequently and I was transported back in time while we perused. Russo’s was made for foodies. It is filled to the brim with fresh everything. If you are looking for something unusual they probably have it here. We found horseradish root (although didn’t need any this time), curry leaves, Chinese eggplant, ugly fruit, rainbow carrots, fresh pastas, beautiful flowers and amongst their amazing cheese selection was my Halloumi! When I saw it, I felt as if a halo was glowing around it and I could here the distant sound of harps. Ah, I had to have it!
The weather has been sunny in New England this week and we got our first real taste of spring. Conor and I have been enjoying picnics out on the deck. What better weather for Greek food. I’m a big fan of hummus and fresh veggies, stuffed grape leaves and, if you hadn’t already guessed, fried halloumi is at the top.
This is what we had last night for dinner:
Here’s a mental image for you, my counters are filled to the brim with wood from a wine cabinet I’m working on and littered with cans of wax, paint stirrers, brushes and minwax stain for another project. There was no prep room for my halloumi cheese. This is why I desperately need a separate studio space than my kitchen. But I digress…..
If you’re interested in making this for your family. Here’s the recipe from Delia Smith:
Fried Halloumi Cheese with Lime and Caper Vinaigrette
from Delia Smith’s Summer Collection
1 halloumi cheese
2 tablespoons olive oil
2 level tablespoons well-seasoned flour
For the dressing:
juice and zest 1 lime
1 heaped tablespoon capers, drained
1 tablespoon white wine vinegar
1 clove garlic, finely chopped
1 heaped teaspoon grain mustard
1 level tablespoon chopped fresh coriander leaves
2 tablespoons extra virgin olive oil
salt and freshly milled black pepper
few sprigs coriander
First of all, unwrap the cheese and pat it dry with kitchen paper. Then, using a sharp knife, slice it into 8 slices, including the ends. Now prepare the dressing by simply whisking all the ingredients together in a small mixing bowl.
When you’re ready to serve the halloumi, heat the oil in a frying pan over a medium heat. When the oil is really hot, press each slice of cheese into seasoned flour to coat it on both sides, then add them to the hot pan as they are done – they take 1 minute on each side to cook, so by the time the last one’s in, it will almost be time to turn the first one over. They need to be a good golden colour on each side.
|Frying the Halloumi|
We enjoyed this dish last night with warm pita bread, hummus, green salad and cut up veggies. From the first bite of the salty halloumi and the tangy dressing I was transported to our little flat in Hammersmith on Brackenbury Road, the one with the avocado bathroom and no central heat. It was in this little flat that we discussed our dreams for the future. Those dreams included having a home, a family and a dog. How far we have come, not just in years, but in miles and in dreams. Do you ever find yourself transported by a taste or a dish you used to make? The crisp, golden fried cheese and the tartness of the lime and capers brought back so many wonderful memories. I hope you enjoy this recipe as much as we do!