Re: [CH] French Feta
Eruna Schultheiss (eruna@taom.com)
Sat, 08 Sep 2001 15:07:10 -0600
Since we have been talking about French Feta the last few days, I thought
you might be interested in the following recipe from Salonica, Greece. The
original recipe asks for red pepper flakes, I like it with fresh (or frozen)
red cayenne peppers. I am sure this group will come up with many more
versions. Please let us know.
I think, I am going to the kitchen to make this spread now. However, my 7
year old, who is going through a Non-Chile-Head face, will be complaining if
I am using up HIS French Feta, which he loves so dearly... I guess I need
more Feta cheese...
Enjoy, and regards,
Eruna
* Exported from MasterCook Mac *
Hot Pepper and Feta Spread
Recipe By : Eruna Schultheiss, adapted from Aglaia Kremezi
Serving Size : 24 Preparation Time :0:20
Categories : 3 Condiments, Spreads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 red bell pepper
3 tablespoons olive oil
3 fresh red Cayenne peppers (more to taste)
1 pound crumbled feta cheese -- about 2 1/2 cups
Wash, dry, and seed the pepper, then cut into 1/2-inch rings. Cut the stems
of the Cayenne peppers (I don't mind the seeds; de-seed if you prefer). In
a frying pan, warm the oil, add the pepper rings and the Cayennes and saute
until the pepper rings are soft, about 10 minutes.
Place the crumbled feta and the sauteed peppers with their oil in the bowl
of a food processor. Process, pulsing the motor on and off, until the
mixture becomes a smooth spread. Transfer the spread to jars, pressing down
on it to eliminate all air pockets. Top with a thin film of olive oil and
store in the refrigerator.
Hot Pepper and Feta Spread will keep for 3 - 4 weeks (don't worry, it never
lasts a week...).
Makes about 3 cups.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 66 Calories; 6g Fat (78% calories
from fat); 3g Protein; 1g Carbohydrate; 17mg Cholesterol; 211mg Sodium
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