feta – TasteFood

Appetizers, Condiment, gluten-free, Middle Eastern, Vegetarian

Mad for Mezze

July 31, 2020July 31, 2020by Lynda Balslev3 Comments

Traveling abroad may be on hold right now, but there’s no reason why we can’t bring the taste and ambiance of travel home to our kitchens and gardens with mezze.

Mezze is an appetizer tradition essential to the cuisines of the Middle East, Turkey, and Greece. The word “mezze” derives from the Arabic term t’mazza, which translates as “savor in little bites.” The tradition consists of just that – a sampling of simple and fresh bites enjoyed with a refreshing drink, meant to whet the appetite before a meal. It’s a daily ritual and social tradition enjoyed with family and friends, centered around the table, often al fresco in the warm weather season.

This is a tradition we can all get behind. What could be a more convivial and pleasurable way to begin a meal with than with a sampling of mezze accompanied by a glass of something cool and sparkling on a warm summer evening? Mezze can vary from a simple bite or two to a substantial spread. It almost always includes a sampling of dips, such as hummus, tsatsiki, or baba ganoush, along with fresh crudités, pickles, and olives. For a more substantial selection the samplings are endless, including brochettes of meat and keftas (ground meat patties and meatballs), grilled calamari or octopus, simple salads, and dolmas (stuffed vegetables and filled grape leaves.) The portions should be small and be served in stages, encouraging mingling and lingering at the table.

Here are two basic mezze recipes you can can make in advance and stash in the refrigerator, ready for serving or last minute guests. Get started with these, then pour yourself a glass and enjoy a moment in the sunshine.

Smoky Eggplant and Chickpea Dip

This recipe is inspired by baba ganoush, which is a traditional Middle Eastern dip made with roasted eggplant, tahini, and lemon. In this version, extra flavor-boosting spices are added, as well as chickpeas for more structure. Select an eggplant that is firm, shiny, and smooth and has a nice heft to its weight.

Active time: 10 minutes
Total Time: 50 minutes, plus draining and cooling time
Makes about 2 cups

1 medium globe eggplant, 1 to 1 1/4 pounds
1 cup cooked chickpeas or canned chickpeas, drained and rinsed
1/4 cup tahini
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil, plus more for serving
2 large garlic cloves
1 teaspoon ground cumin
3/4 teaspoon salt, or more to taste
1/2 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper

Chopped Italian parsley leaves for garnish
Pita bread for serving

1. If grilling, prepare the grill for direct and indirect cooking over medium-high heat. Pierce the eggplant all over with a fork. Grill the eggplant over direct medium-high heat first, until charred on all sides. Move to indirect heat and continue to grill until the eggplant is slightly collapsed and very soft when pierced with a knife, about 40 minutes, depending on the size of the eggplant. Remove and cool to the touch, then slice in half.

2. If using an oven, preheat the oven to 450°F. Slice the eggplant in half, lengthwise. Brush with olive oil and arrange cut-side-down on a rimmed baking sheet lined with parchment. Roast in the oven until collapsed and very tender, 35 to 40 minutes, depending on the size of the eggplant. Remove and cool to the touch.

3. Scoop the eggplant flesh into a strainer over a bowl and let drain for 30 minutes. Discard the skins.

4. Combine the eggplant and all of the remaining ingredients to the bowl of a food processor and pulse to blend to your desired consistency. Transfer to a bowl and refrigerate for at least 1 hour to let the flavors develop. Serve at room temperature with pita bread and crudités for dipping. The dip may be prepared up to 3 days in advance and refrigerated. The flavors will diminish slightly with time.

Marinated Feta with Lemon

This appetizer is impossibly easy to make and best made ahead of serving. The longer the feta can marinate, the better the flavor.

Active time: 10 minutes
Total time: 10 minutes, plus marinating time
Makes about 2 cups

8 ounces feta cheese, rinsed and patted dry, cut in 3/4-inch cubes
Zest of one lemon, peeled with a vegetable peeler
2 to 3 thyme sprigs
2 to 3 oregano sprigs
1 teaspoon cracked black peppercorns
1/2 teaspoon crushed red pepper flakes, or more to taste
Extra-virgin olive oil, about 1 cup

Thoroughly clean a 16-ounce glass jar with a lid. Layer all of the ingredients, except the olive oil in the jar. Pour in the olive oil to cover. Let stand at room temperature for 30 minutes for immediate serving, or cover and refrigerate for up to 1 week. Bring to room temperature before serving. Serve with crostini, fresh bread or pita bread.

Note: If you desire to add garlic to the oil for flavor, add 2 thinly sliced garlic cloves to the oil and refrigerate the marinated cheese. Do not store at room temperature or allow to stand at room temperature for more than 2 hours to prevent the potential growth of bacterium. Optionally, stir 1 to 2 minced garlic cloves into the oil mixture when serving.

Lamb, Main Course, meatballs

Braised Lamb Meatballs with Roasted Red Pepper Sauce and Feta

January 28, 2019January 28, 2019by Lynda Balslev2 Comments

– It’s a Meatball Time of Year –

When the weather is cold, wet, and snowy, nothing is more comforting than a platter of comforting meatballs, browned and braised in a fragrant and spicy tomato sauce. These meatballs take inspiration from my two favorite types of meatball, a Moroccan lamb kefta and an Italian meatball, and roll them into a spicy and oh-so satisfying dish. In this recipe, the ground lamb is seasoned with North African spices, and each ball is filled with a nugget of feta cheese nestling in the center. After a quick browning in a skillet, they are popped into the oven to braise and finish cooking in a blanket of roasted tomato-pepper sauce infused with spices and a kick of heat, harissa-style. It may be chilly outside, but these meatballs will surely warm you up.

Braised Lamb Meatballs with Roasted Red Pepper Sauce and Feta

Active Time: 40 minutes
Total Time: 1 hour and 15 minutes, plus 1 hour chilling time
Makes about 20 meatballs and 2 1/2 cups sauce; Serves 4 to 6

Sauce:
1 (14.5-ounce) can fire roasted tomatoes with juices
1 (12-ounce) jars roasted peppers, drained
2 garlic cloves
2 tablespoons tomato paste
2 tablespoons ground chili paste, such as sambal olek
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper

Meatballs:
2 pounds ground lamb
1/4 cup finely chopped yellow onion
1/4 cup panko (Japanese breadcrumbs)
2 tablespoons finely chopped Italian parsley
2 tablespoons finely chopped fresh mint
2 garlic cloves, minced or pushed through a press
1 teaspoon dried oregano
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
3 ounces feta, cut into 1/3-inch cubes, plus 1/4 cup, crumbled, for garnish
1/4 cup chopped fresh cilantro or mint leaves

1. Combine the sauce ingredients in the bowl of a food processor and process to blend.
2. Combine all of the meatball ingredients, except the feta, in a bowl. Using your hands, gently mix until the ingredients are evenly distributed.
3. Shape the meat into 1 1/2 inch balls. Make a small indentation in the centers with your thumb and insert a feta cube, then close the meat around to seal it. Place the meatballs on a plate, cover with plastic wrap, and refrigerate for 1 hour.
4. Heat the oven to 350°F. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add the meatballs in batches, without overcrowding, and brown on all sides, turning as needed, about 5 minutes. (The meatballs will not be cooked through at this point. They will continue to cook in the sauce.) Transfer to a plate and repeat with the remaining meatballs.
5. Add the sauce to the skillet and cook briefly over medium heat, scraping up any brown bits in the pan. Return the meatballs to the skillet and nestle them in the sauce, turning to coat. Transfer the skillet to the oven and cook until the meatballs are thoroughly cooked through, about 30 minutes. During the last 5 minutes of cooking time, sprinkle the crumbled feta over the lamb.
6. Serve with couscous or rice and garnish with chopped mint or cilantro.

Autumn, Fall, Fruit, Vegetables and Salads, Vegetarian

Fig and Farro Salad with Mint and Feta

August 26, 2018August 26, 2018by Lynda Balslev1 Comment

It’s fig season and I am figging out:

There is a magical window of time when fresh figs are abundant, and this is it. Soft and fragrant, fresh figs are oh-so ethereal to eat. Their flavor is delicate yet nuanced. Depending on the variety, they can be sweet and winey, honeyed, or grassy. Black mission figs are the smallest, dark and furtively sweet. Brown Turkey figs are larger, striated in brown and yellow, and pleasingly sweet like honey, while Calimyrna are perhaps the prettiest – green and golden like wheatgrass, with a nutty vegetal flavor. When figs are ripe, they are luscious to eat straight up, but if you are lucky to have too many, then layer them into sandwiches and salads, or on pizzas and bruschetta.

This recipe makes a hearty salad full of farro grains. If you prefer a more leafy salad, then halve the amount of farro.

Fig and Farro Salad with Mint and Feta

Serves 4

1/2 cup semi-pearled farro
1 1/2 cups water

Dressing:
2 tablespoons sherry vinegar
1 tablespoon lemon juice
1 small garlic clove
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

3 cups arugula
1 cup shredded radicchio
6 Brown Turkey figs, quartered
2 ounces crumbled feta or fresh goat cheese
1/4 cup mint leaves, coarsely chopped
2 tablespoons coarsely chopped pistachios
Finely grated lemon zest, for garnish

1. Cook the farro: Combine the farro and water in a large saucepan and bring to a boil. Reduce the heat to medium-low, cover the pot and simmer until the farro is tender, about 30 minutes. Drain any excess liquid and cool the farro to room temperature.

2. Make the dressing: Combine the vinegar, lemon juice, garlic, honey, mustard, salt, and pepper in a small bowl. Add the oil in a steady stream, whisking to emulsify.

3. Assemble the salad: Combine the arugula and radicchio in a serving bowl. Scatter the farro over the salad and top with the figs, cheese, and mint. Drizzle with the dressing and gently toss to combine. Garnish with the pistachios and lemon zest and serve.

Breads, Pasta, Rice, Grains, Vegetables and Salads

Shrimp and Tabbouleh Salad

March 5, 2014December 29, 2020by Lynda Balslev5 Comments

Shrimp and Tabbouleh Salad

There is something intrinsically satisfying about a grain salad. Hearty, fresh and toothsome, brimming with greens and chopped vegetables, it’s both nutritious and versatile. Tabbouleh is a Middle Eastern salad made with cracked wheat or bulgur. The grains are softened with water, lemon juice and oil and tumbled with spices and fresh herbs. I like to add shredded kale and grated carrot to tabbouleh. The sturdy greens are tenderized by the oil and lemon, and the sweetness of the carrot rounds out the tangy citrus and spices. The salad is delicious as is or stuffed into pita pockets with crumbled feta and a dab of harissa. In this recipe I’ve topped the salad with pan roasted shrimp for a light and healthy meal. If you prefer another grain, feel free to substitute quinoa, wheat berries or couscous for the bulgur. For a vegetarian option, sprinkle with feta cheese.

Shrimp and Tabbouleh Salad
Serves 4.

For the bulgur salad:
1 1/2 cups bulgur
1 1/4 cups hot water
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon Tabasco or hot sauce
6 large green kale leaves, tough stems removed, caorsely chopped
2 scallions, white and green parts thinly sliced
1 large carrot, finely grated
1 small red bell pepper, stemmed and seeded, finely diced
1 garlic clove, minced
1/2 small red onion, finely chopped, about 1/2 cup
1/4 cup each chopped fresh flat leaf parsley, mint and cilantro

For the shrimp:
1 tablespoon extra-virgin olive oil
1/2 teaspoon crushed red chili flakes, or to taste
1 pound medium shrimp, shelled and deveined
1/2 teaspoon salt
1/2 lemon

Freshly ground black pepper
Chopped fresh flat leaf parsley
Extra-virgin olive oil

Prepare the salad:
Place the bulgur in a large bowl. Pour the water over the bulgur and stir to combine. Add lemon juice, olive oil, salt, pepper, cumin and Tabasco. Stir again. Set aside until the liquid is absorbed and the bulgur is tender but chewy, about 20 minutes. Add the remaining ingredients and stir well. Taste for seasoning. If necessary, add more olive oil to moisten the salad.

For the shrimp:
Heat the olive oil and the chili flakes in a skillet over medium high heat. Add the shrimp in one layer and cook until pink in color and just cooked through the center, about 2 minutes per side. Remove from heat. Sprinkle with salt and drizzle with juice from half a lemon.

To serve, arrange salad on a platter or divide among serving plates. Top with shrimp. Garnish with freshly ground black pepper and chopped parsley. Drizzle with extra oil if desired.

Breads, Pasta, Rice, Grains, Cooking for Your Health, salad, side dish, Vegetables and Salads, Vegetarian

Cooking for your Health: Greek Couscous Salad

March 11, 2012March 12, 2012by Lynda Balslev25 Comments

For the latest installment of Cooking for your Health, which nicely coincides with the Meatless Monday initiative, I present you with this recipe for Greek Couscous Salad. It’s still winter in this part of the world, although the weather is behaving more like spring. Hefty winter salads are a healthy, satisfying and an economical way to get our daily dose of vitamins and nutrients during the cold season, while providing light yet substantial sustenance. This recipe looks to the Greek salad for inspiration. Chopped cucumber, onion, sweet peppers and fresh herbs, rich in Vitamins A and C, are tumbled with whole wheat couscous and protein-rich chickpeas, then topped with a sprinkling of feta cheese. Boosted with lemon, garlic and cayenne, this salad is at once healthy and ridiculously good. I like to serve it simply as-is or scooped into pita bread with a dollop of tsatsiki and harissa. Healthy and meatless don’t get better than this.

Greek Couscous Salad

This salad is very forgiving in its ingredients. The couscous may be substituted with another favorite grain such as farro or quinoa. Feel free to add more or less of the vegetables to the couscous to your taste. The important thing is to have a variety of texture and lots of crunch. Serves 4 to 6.

1 1/4 cups water
3 tablespoons olive oil, divided
1 teaspoon salt, or more to taste
1 1/2 cups whole wheat couscous
1/4 cup fresh lemon juice
2 scallions, green and white parts thinly sliced
1 small red bell pepper, seeded and diced, cut in 1/4 inch dice
1/2 small English cucumber, seeded, cut in 1/4 inch dice, about 1 cup
1/2 small red onion, finely chopped, about 1/4 cup
1 small red jalapeno or Fresno pepper, seeded, minced
1 garlic clove, minced
1 – 15 ounce can chickpeas, drained and rinsed
1/2 cup Italian parsley leaves, chopped, plus extra for garnish
1/2 cup mint leaves, chopped
2 teaspoons finely grated lemon zest
1 teaspoon Tabasco, or to taste
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 cup crumbled feta cheese
Black olives (kalamata, oil-cured or niçoise) for garnish

Bring water, 2 tablespoons olive oil and 1 teaspoon salt to a boil in a medium saucepan. Remove from heat. Stir in couscous and lemon juice. Cover and let sit until all of the liquid is absorbed, about 5 minutes. Fluff with fork and transfer the couscous to a bowl. Add remaining ingredients and 1 tablespoon olive oil. Gently mix to thoroughly combine. Taste for salt and seasoning. Serve warm or at room temperature garnished with olives.

Appetizers, Fish and Shellfish, gluten-free, Main Course, recipe, salad, Vegetables and Salads

Shrimp and Feta Salad

August 29, 2011June 6, 2019by Lynda Balslev19 Comments

~ Mixed Greens, Shrimp, Feta, Tomatoes, Cured Olives ~

Shrimp and feta cheese make a perfect couple. The sharp salty cheese is a perfect complement to the briny sweet shrimp. I like to combine these two friends in rice or orzo dishes. I also enjoy baking them in a gratin with tomatoes and olives, drizzled with ouzo – which was my original intention for dinner tonight. However, time got the best of me, and for a super quick fix I tossed the shrimp in this salad instead. What would have been a simple green salad graciously accommodated sautéed shrimp and chunks of feta, transforming itself into a light and fresh main course. As for the ouzo, it was hardly bypassed, but turned into an apertif to launch our dinner. A very acceptable compromise, indeed.

Shrimp and Feta Salad

I also added red corn kernels to the salad, because I had them – and they looked so pretty with the shrimp. Serves 4.

For the vinaigrette:
1 small garlic clove, minced
2 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

Whisk all of the ingredients except the oil together in a small bowl. Slowly whisk in the olive oil in a steady stream to emulsify. Set aside.

For the salad:
1 tablespoon olive oil
1/2 teaspoon crushed red pepper flakes
16 medium shrimp, shelled with tails in tact, deveined
8 cups mixed greens, such as red oak, bibb, arugula
1 1/2 cups cherry tomatoes, halved if large
1/2 red pepper, seeded, membranes removed, thinly sliced
1/2 small red onion, thinly sliced
16 black olives (brine cured or kalamata)
6 ounces feta cheese, crumbled
Italian parsley leaves

Heat the oil and red pepper flakes in a skillet over medium-high heat. Add shrimp in one layer, without overcrowding the pan. Cook, turning once, until bright pink on both sides, about 1 minute each side. Transfer shrimp to a plate. Cool.
Combine the greens, tomatoes, red pepper and onion together in a large bowl. Drizzle 1/4 cup vinaigrette over the greens and toss to coat. Divide among plates. Scatter olives and feta over the salad. Arrange shrimp on top. Drizzle with additional vinaigrette to taste. Garnish with parsley. Serve with bread or pita.

Middle Eastern, recipe, salad, Summer, Vegetables and Salads, Vegetarian

Fattoush Salad

July 5, 2011April 23, 2022by Lynda Balslev11 Comments

~ Fattoush Salad ~

I don’t know about you, but I think I ate a month’s worth of meat over the weekend. With July 4th falling nicely on a Monday, it meant a 3 day weekend was entirely devoted to barbecues. Our house, friends’ houses, the beach: all locations involved a fire and platters of smoked and grilled ribs, steak, chicken, salmon. Now it’s time for a little break. To begin this short week, I will invoke a brief barbecue time-out. Dinner tonight will be light, fresh and vegetarian – a Fattoush salad.

Fattoush is a Middle Eastern garden salad with pita bread. Day old pita is toasted, crumbled and tossed with greens in a vinaigrette, adding texture and substance to the salad, while the dressing softens the bread. Extra Mediterranean ingredients, such as olives, feta, mint and sumac (a dried Middle Eastern spice with tart lemony notes) make this salad special and addictively good. When the weather is warm, this is a perfect easy meal and a nice break from the grill – at least for a day.

~
Fattoush Salad
Serves 6

For the vinaigrette:
1 small garlic clove, minced
2 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1/4 teaspoon dried cumin seed
1/4 teaspoon dried sumac
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 cup extra-virgin olive oil

For the salad:
2 large pita breads
Olive oil
Salt
Freshly ground black pepper
2 cups arugula leaves
1 head romaine lettuce, washed, leaves torn in pieces
1 small bunch Italian parlsey leaves
1 small bunch fresh cilantro leaves
1 small bunch fresh mint leaves
1 pint cherry or grape tomatoes, halved
1/2 English cucumber, quartered lengthwise, thinly sliced
1 small red onion, thinly sliced
1 cup kalamata olives
1/2 cup crumbled feta cheese, plus extra for garnish

Prepare the vinaigrette:
Mix all of the ingredients, except the olive oil, together in a small bowl. Whisk in olive oil in a steady stream until emulsified.

Prepare salad:
Preheat oven broiler. Brush pita bread with olive oil. Sprinkle with a little salt and pepper. Cut each pita circle in 6 triangles. Toast in oven, turning once, until crisp and light golden. Remove from heat and cool. Break into pieces.
Toss the pita pieces with the arugula, romaine, parsley, cilantro and mint in a large bowl. Scatter the tomatoes, cucumber, onion, olives and feta over the salad. Drizzle with half of the dressing and toss to combine. Add additional vinaigrette to taste and toss again. Serve garnished with extra feta.

Breads, Pasta, Rice, Grains, Farmers Market, salad, spring, Vegetables and Salads, Vegetarian

Spring “Tabbouleh” – Bulgur Salad with Lemon, Radishes and Snap Peas

April 8, 2011August 10, 2014by Lynda Balslev10 Comments

Try this salad on for spring: Bulgur Salad with Lemon, Radishes and Snap Peas is packed with fresh herbs and greens, studded with radishes and sugar snap peas. It’s a refreshing version of tabbouleh, milder in flavor and bursting with seasonal vegetables.

What is tabbouleh? An addictively delicious Middle Eastern salad featuring bulgur wheat, steeped in water or stock, then tossed with an abundance of fresh parsley, mint, lemon and seasoning. Its name translates to “little spicy” which is probably the tipping point for those of us who can’t get enough of this healthy salad.

As a concept I love playing with variations of tabbouleh. This recipe is inspired by the spring vegetables I purchased at the farmers’ market today. Kale flowers, radishes, sugar snap peas and red spring onions are tumbled with bulgur infused with lemon and olive oil. The spicing is gentle, in deference to the mild sweetness of the vegetables, without ignoring the “little spicy” contingent. Delicious and satisfying, enjoy this as a healthy salad, side dish or light main course. I served it with pita bread and hummus for an easy vegetarian dinner.

Spring “Tabbouleh” – Bulgur Salad with Lemon, Radishes and Snap Peas

The bulgur should be tender but firm when cooked. The kale flowers are optional yet lovely as a bright garnish. Serves 4.

1 cup bulgur
1 1/4 cups water
Salt
1/4 cup olive oil
Juice and zest of 1 lemon
2 spring onions, thinly sliced
1 small garlic clove, minced
1/4 pound sliced sugar snap peas, cut on the diagonal, about 1 cup
1/4 pound sliced radishes, cut in slivers, about 1 cup
1 cup baby arugula leaves
1/2 cup chopped Italian parsley leaves
1/4 cup chopped mint leaves
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1/2 cup crumbled feta cheese, or to taste

Combine bulgur, water and 1 teaspoon salt in a medium saucepan. Bring to a boil; remove from heat. Cover and let sit until the bulgur absorbs all of the liquid, about 20 minutes. Uncover and add 1/4 cup olive oil and lemon juice, fluffing the bulgur with a fork. Cool to room temperature. Add 1 teaspoon salt and all the remaining ingredients, gently tossing to combine. Taste for seasoning. Serve on a bed of greens or in pita pockets.

Greece, Grilling, Lamb, Main Course, Meat

Leg of Lamb with Feta, Mint, and Blood Orange Sauce

March 13, 2010February 25, 2019by Lynda Balslev3 Comments

Lamb, mint and feta are a match made, if not in heaven, then at least in Greece. One of my favorite preparations of lamb is to simply butterfly a leg, smear it with olive oil, garlic and salt and roast it in the oven or on the grill. In this case, I have taken the simplicity of this recipe one sweeping step further to integrate feta, mint and blood orange. A mixture of feta, mint, garlic and blood orange zest is spread on the inside of the leg, which is then rolled up and seared before roasting in the oven. While the lamb finishes in the oven, a sweet-tart reduction is made with blood orange juice, red wine and balsamic vinegar. The final flourish is a garnish of fresh mint and blood orange zest, brightening the entire dish. The angels are singing.

Mint and Feta Stuffed Leg of Lamb with Balsamic Blood Orange Sauce and Pistachio Gremolata
Serves 6

2 1/2 pounds boneless half leg of lamb, butterflied, excess fat removed
3 tablespoon olive oil, divided
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Salt
Freshly ground black pepper
3 garlic cloves, divided
XX ounces crumbled feta cheese, about 1 1/2 cups
1/4 cup mint leaves, chopped
1 tablespoon fresh thyme leaves, chopped
1 tablespoon finely grated blood orange zest
1/2 cup red wine
1 cup freshly squeezed blood orange juice
2 tablespoons balsamic vinegar
1 thyme sprig
2 teaspoons light brown sugar
1 thyme sprig

Pistachio-Mint Gremolata:
1/2 cup (packed) mint leaves
1/2 cup (packed) Italian parsley leaves
1/3 cup shelled pistachios
1 small garlic clove
1 tablespoon extra-virgin olive oil
1 teaspoon finely grated blood orange zest
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Arrange lamb, fat-side down, on a work surface. Place a sheet of plastic wrap or parchment over lamb. Pound with a mallet or heavy skillet to the flatten lamb in the thickest parts. The goal is to have as uniform a thickness as possible. Remove the parchment and make shallow incisions with a small knife in the fat. Cut 2 garlic cloves in slivers and insert a sliver in each incision.

Whisk 2 tablespoons oil, the cumin, coriander, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in a small bowl. Rub the oil mixture all over the lamb. (The lamb may be prepared to this point up to 12 hours in advance. Cover with plastic wrap and refrigerate. Remove from the refrigerator 30 minutes before proceeding.)

Preheat the oven to 375 F. Combine the feta, mint, thyme, orange zest, 1 minced clove garlic, and the 1/2 teaspoon freshly ground black pepper in a medium bowl.

Place the lamb on a work surface, fat-side down. Spread the feta over the lamb, leaving a 1 to 1 1/2-inch border clear on all sides. Starting with a long side, roll the meat up to enclose the filling, tucking in the ends if possible. Tie with kitchen string in 1 1/2 to 2-inch intervals.

Heat one tablespoon olive oil in large skillet over medium-high heat. Add the lamb, seam-side down. Sear until well marked on all sides, turning as needed, 6 to 8 minutes. Transfer the lamb to a baking pan and roast in the oven until an instant read thermometer inserted in the thickest part of the meat reads 140 F, about 40 minutes, basting occasionally. Remove from oven, cover loosely with foil, and let rest 10 minutes.

While the lamb is roasting, deglaze the skillet. Add the red wine to the pan, scraping up any bits from lamb, and reduce by half. Add the blood orange juice, balsamic vinegar, thyme, and brown sugar. Simmer, stirring, until slightly reduced, about XX minutes. Add 1/2 teaspoon salt, or to taste and strain (optional).

Combine the mint, parsley, pistachios, and garlic in the bowl of a food processor and pulse to coarsely chop. Add the oil, zest, salt, and pepper, and pulse to blend without forming a paste. The consistency should be finely chopped with a crumbly consistency.

Discard the strings from lamb. Cut in 3/4-inch thick slices. Serve on warm plates, drizzled with the balsamic blood orange sauce and sprinkled with the gremolata.

Appetizers, Vegetarian

Grilled Feta with Blood Orange, Red Pepper and Mint Salsa

March 3, 2010August 4, 2014by Lynda Balslev4 Comments

This recipe for grilled feta is a perfect contrast in textures and temperatures. Thick feta slices are grilled in a bath of olive oil until golden brown, then served warm with a cool, crunchy, citrus-y salsa. The dish can be served straight from the oven, or if you wish, arrange the feta on a serving plate and spoon the olive oil around it. This rustic appetizer is meant to be eaten family style, so plop the plate in the middle of the table and pass everyone a spoon. Scoop out chunks of feta, spread it on a slice of rustic bread and top with salsa and a dribble of olive oil.Grilled Feta with Blood Orange, Red Pepper and Mint Salsa

Feta cheese lends itself well to grilling; it browns nicely and softens somewhat, but doesn’t lose it’s shape. Serves 4 as an appetizer.

For the salsa:

1 blood orange, skin, seeds and membrane removed, cut in 1/4″ pieces
1 small sweet red pepper, stemmed and seeded, finely dinced
1 small red onion, finely diced
1/4 cup chopped fresh mint leaves
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper

Combine all the ingredients together in a large bowl. Mix well to combine.

For the feta:

1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon black peppercorns
1/2 pound block of feta cheese
1/4 cup extra-virgin olive oil
Fresh whole mint leaves for garnish

Toast cumin and coriander seeds in a dry skillet over medium heat until fragrant, about 30 seconds. Transfer to a mortar with pestle. Add peppercorns. Grind until fine.
Preheat oven broiler. Drain feta and pat dry with a kitchen towel. Pat spices on all sides of feta. Cut in 1/2″ slices. Arrange feta slices in a baking pan. Drizzle with olive oil. Grill in oven until edges turn golden.
Arrange slices on a serving plate. (I like to try and return it to its original block shape.) Spoon olive oil around feta. Top feta with salsa. Garnish with mint leaves. Serve immediately with pita bread, crostini or peasant bread.