{"id":217398,"date":"2019-06-04T22:23:08","date_gmt":"2019-06-05T02:23:08","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=217398"},"modified":"2019-06-04T22:23:08","modified_gmt":"2019-06-05T02:23:08","slug":"get-your-skillet-tonight-and-pan-sear-slabs-of-firm-cheese","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2019\/06\/04\/get-your-skillet-tonight-and-pan-sear-slabs-of-firm-cheese\/","title":{"rendered":"Get your skillet tonight and pan sear slabs of firm cheese"},"content":{"rendered":"
\"\"<\/a>
FILE: Pan fried Halloumi with tomato (Photo<\/a>: Stuart Webster\/Flickr<\/a>, CC BY 2.0<\/a>)<\/figcaption><\/figure>\n

Named for the small frying pan traditionally used to prepare this dish, Greek saganaki is an appetizer made by pan-searing slabs of firm cheese. We chose to create a version using halloumi.<\/p>\n

To achieve the classic crisp, browned exterior that would offer a satisfying contrast to the chewy interior, we tried pan frying the halloumi plain and dusted with flour, bread crumbs and cornmeal.<\/p>\n

A combination of stone-ground cornmeal and a little all-purpose flour provided just the right golden-brown, textured crust. A squeeze of bright lemon juice offered welcome tang.<\/p>\n

To make a slightly more dressed-up version, we made a quick sauce with thinly sliced garlic, fresh parsley, and red pepper flakes to drizzle over the top. The pan-fried halloumi also tastes great with a drizzle of honey.<\/p>\n

PAN-FRIED HALLOUMI<\/p>\n

Servings: 6-8<\/p>\n

Start to finish: 20 minutes<\/p>\n

2 tablespoons cornmeal<\/p>\n

1 tablespoon all-purpose flour<\/p>\n

1 (8 ounce) block halloumi cheese, sliced into 1\/2 inch-thick slabs<\/p>\n

2 tablespoons extra-virgin olive oil<\/p>\n

Lemon wedges<\/p>\n

Combine cornmeal and flour in shallow dish. Working with 1 piece of cheese at a time, coat both wide sides with cornmeal mixture, pressing to help coating adhere; transfer to plate.<\/p>\n

Heat oil in 12 inch nonstick skillet over medium heat until shimmering. Arrange halloumi in single layer in skillet and cook until golden brown on both sides, 2 to 4 minutes per side. Transfer to platter and serve with lemon wedges.<\/p>\n

Variation:<\/p>\n

Pan-Fried Halloumi with Garlic-Parsley Sauce<\/p>\n

After frying halloumi, discard oil left in skillet and wipe out skillet with paper towels. Add 2 tablespoons extra-virgin olive oil to now-empty skillet and heat over medium heat until shimmering. Add 1 thinly sliced garlic clove, 2 tablespoons chopped fresh parsley, and 1\/4 teaspoon red pepper flakes and cook until garlic is golden brown and fragrant, about 1 minute. Drizzle oil mixture over pan-fried halloumi and serve with lemon wedges.<\/p>\n

\u2014\u2014\u2014<\/p>\n

Nutrition information per serving: 135 calories; 100 calories from fat; 11 g fat (6 g saturated; 0 g trans fats); 21 mg cholesterol; 301 mg sodium; 2 g carbohydrate; 0 g fiber; 0 g sugar; 6 g protein.<\/p>\n

\u2014\u2014\u2014<\/p>\n

For more recipes, cooking tips and ingredient and product reviews, visit https:\/\/www.americastestkitchen.com<\/a>\u00a0. Find more recipes like Pan-Fried Halloumi in \u201cThe Complete Mediterranean Cookbook .\u201d<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Named for the small frying pan traditionally used to prepare this dish, Greek saganaki is an appetizer made by pan-searing …<\/p>\n","protected":false},"author":44,"featured_media":217399,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69],"tags":[],"class_list":["post-217398","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","mauthors-americas-test-kitchen","mauthors-the-associated-press"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/217398","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=217398"}],"version-history":[{"count":1,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/217398\/revisions"}],"predecessor-version":[{"id":217400,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/217398\/revisions\/217400"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/217399"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=217398"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=217398"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=217398"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}