There is a day when you wake up and you think, oh my gosh I need a better blog structure. And then you hit a road block. That is kinda the way it’s been in the Kitchen of Throwing Cake. My creative brain went on sabbatical without telling me. So, to coax it back I give you (what I hope to be a regular feature), my current favorite recipe from the internets.
So yummy, so Greek, and so perfect as a snack pre-summer BBQ. You can serve it on thinly sliced bread or pita (which can also go on the grill) and then sprinkle it with either dill or oregano. So simple, and so impressive. Adding this onto my giant “must make” list.
Grilled Haloumi Cheese & Lemon
From Melissa Roberts c/o Gourmet Magazine, June 2007
1/2 lb Haloumi cheese
1 large garlic clove
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 cup plus 2 tablespoons olive oil
4 (3/4-inch-thick) slices peasant or country-style bread
2 tablespoons finely chopped fresh dill
Prepare a gas grill for direct-heat cooking over moderately high heat.
Cut 8 thin slices from lemons, then squeeze enough juice from remainder to measure 2 tablespoons and put in a bowl.
Halve cheese diagonally, then cut each triangle, cut side down, into 1/3-inch-thick slices.
Mince garlic and mash to a paste with a pinch of salt using side of a large heavy knife, then add to lemon juice. Whisk in salt and sugar until dissolved, then add 1/4 cup oil, whisking until combined.
Separately toss lemon slices and cheese each with 1/2 tablespoon dressing.
Brush both sides of bread with remaining 2 tablespoons oil.
Grill bread, cheese, and lemon slices on grill rack, covered, turning over once (use a metal spatula to scrape under cheese to loosen before turning), until bread is toasted (2 to 3 minutes total), grill marks appear on cheese (3 to 4 minutes total), and lemons begin to wilt (4 to 6 minutes total).
Whisk dill into remaining dressing. Divide bread among 4 small plates and top with cheese and lemon slices. Drizzle with dressing and serve immediately.
COOKS’ NOTE: If you aren’t able to grill outdoors, bread, lemon, and cheese can be cooked in a hot oiled well-seasoned large (2-burner) ridged grill pan over moderate heat.
Photograph: Romulo Yanes