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Are you making saganaki or? I did a quick "google" and one site said it is somewhat similar to a mild cheddar but who knows?
I'm making Greek Stewed Chicken and it calls for 1/4 cup grated Kasseri cheese. I thought I'd look for a substitute instead of driving all over the place for such a small amount of cheese.
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Originally Posted by daytripper
I'm making Greek Stewed Chicken and it calls for 1/4 cup grated Kasseri cheese. I thought I'd look for a substitute instead of driving all over the place for such a small amount of cheese.
Your best bet might be going with something your familiar with and that will go well with the other ingredients, authenticity can always wait for another day
yeah, I looked around and one web site said a mild cheddar or colby would
do. I've got that in the fridge already. With the price of gas today I don't like to make special trips for such a small thing This recipe sounds good, healthy and not to technically challanging. Just what I need for a middle of the week dinner.
We're having leftover lasagne & salad, and I bought some pizza dough so I'm gonna make some garlic knots and try to make a small pizza for my son.
Also got some fresh seeded semolina bread from our local Italian food store...they only get it from St. Pete on Wednesdays & Fridays, and it's usually all gone by 2PM so you've gotta call & put a loaf on hold. Can you imagine having to do that in NY or NJ?
Switching what we are making. Hubby doesn't want soup and after doing laundry all day I don't feel like making it so we are having hot turkey sub sandwiches with french fries. Yummy.
I'm making Greek Stewed Chicken and it calls for 1/4 cup grated Kasseri cheese. I thought I'd look for a substitute instead of driving all over the place for such a small amount of cheese.
Don't do it. Kasseri is a unique cheese and you'll definitely be rewarded. If you absolutely must, use good quality romano.
I so miss a good sourdough! Can't find it in my area. I't been 12 years!
Could you share the recipe please?
Here is my Wife's recipe...enjoy
SOUR DOUGH BREAD
BREAD STARTER
Ingredients
I package yeast ½ cup warm water + 1 cup warm water 3 TBSP instant potatoes ¾ cup sugar
Dissolve 1 package of yeast in ½ cup warm water. Add instant potatoes and 1 cup warm water. Add sugar, mix well and let sit out for 8 to 12 hours.
TO MAKE BREAD
Ingredients
1/3 cup sugar ½ cup oil 1-1/2 tsp salt 1 cup bread starter 6 cups bread flour 1-1/2 cups warm water
Mix sugar, oil, salt, bread starter, 3 cups bread flour and warm water. Mix in mixer for 3 to 4 minutes, then add the rest of the bread flour. Mix by hand until it pulls away from the sides of the bowl. Knead on floured surface for 5 to 10 minutes. Grease a large bowl generously with oil, put dough in and turn it over to put oily side up. Cover with plastic wrap and let stay out to rise 5 to 6 hours in a non draft place (in oven without heat) until it doubles in size. Punch down dough. Divide into 2 parts. Knead each part on a floured surface for 5 minutes. Put dough in oiled loaf pans and brush with melted butter. Let this rise 4 to 5 hours. Bake at 350 degrees for 30 to 35 minutes until golden brown. Remove from oven and brush with melted butter.
Note: Starter keeps for 2 days in a covered jar.
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This recipe sounds good, healthy and not to technically challanging. Just what I need for a middle of the week dinner.
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