Comments on: Flaming Cheese Saganaki

By: laura

laura — Mon, 06 Aug 2012 13:05:48 +0000

We used to run to Greektown just for some saganaki, wine and crusty bread! Oh I miss living in Chicagoland…OPA!!

By: Batzos Saganaki - Kalofagas - Greek Food & Beyond

Batzos Saganaki - Kalofagas - Greek Food & Beyond — Wed, 09 Nov 2011 17:01:42 +0000

[...] is often enjoyed in the style of “saganaki”, that is to say it’s fried in the two-handled vessel and often flambeed with Tsipouro (local [...]

By: Saganaki Recipe (Flaming Greek Cheese) « Cooking with Alison

Saganaki Recipe (Flaming Greek Cheese) « Cooking with Alison — Mon, 03 Oct 2011 10:14:44 +0000

[...] that is set on fire table side. A lot of people complain that this dish is too salty, but this website provides excellent information on the different types of cheese (with varying levels of saltiness) [...]

By: Gavros Saganaki (Γαύρος Σαγανάκι) - Kalofagas - Greek Food & Beyond

Gavros Saganaki (Γαύρος Σαγανάκι) - Kalofagas - Greek Food & Beyond — Thu, 01 Sep 2011 07:28:25 +0000

[...] vessel that it’s served in and there are many varieties of saganaki dishes. Think beyond the “flaming cheese”. fishing as the sun sets over the Thermaic [...]

By: Roast Chicken With Wine & Herbs - Kalofagas - Greek Food & Beyond

Roast Chicken With Wine & Herbs - Kalofagas - Greek Food & Beyond — Tue, 22 Mar 2011 11:04:33 +0000

[...] cheese on the chicken from Toumba had to be a Kefalotyri (a sharp cheese often used for grating or Cheese Saganaki) but for this recipe, I’ve decided to use a milder cheese in a grated dry Mizithra cheese. Dry [...]