Joy wrote:BaconButt, thanks for the tip about Saveur! The Saveur website has some great recipes including a ridiculously-easy-sounding feta tart.
I generally find Saveur recipes pretty hit or miss, but one of my biggest hits was the Shrimp with Feta. It cooks for a long time, which is odd for shrimp, but nevertheless is absolutely delicious.
Rick T. wrote:I generally find Saveur recipes pretty hit or miss, but one of my biggest hits was the Shrimp with Feta. It cooks for a long time, which is odd for shrimp, but nevertheless is absolutely delicious.
We make a baked fish, shrimp, and feta casserole with stewed tomatoes, pearl onions, garlic, white wine, and parsley. Boil up some orzo pasta to use as base and it's really nice.
G Wiv wrote:Whipped goat/sheep feta on garlic rubbed toast topped with shallot, garlic, basil, red vinegar marinated cherry tomatoes. Tasty!
Feta, count me a Fan!
budrichard wrote:Feta cheese commonly seen for sale of US origin is too sharp and salty usually.
Fresh Farms Touhy has a very nice selection of Feta in bulk.
We have settled on Dodonis, a sheep/goat Feta with barrel aged taste.
another favorite is the Bulgarian Triple Cream.
Note: this is not the common Dodonis brand Feta.
You can get lost sampling the number of varieties of Feta at Fresh Farms!
-Richard
ronnie_suburban wrote:Re: Dodoni . . . at Fresh Farms, it's available in bulk at the deli counter