Golden Grilled or Sautéed Cheese

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by: Baker Guy






Halloumi is the cheese you can grill—it says so right on the package—-and you can sauté it too. You can also sauté queso blanco, a mild Mexican cheese that’s delicious with salsa of roasted tomatoes and garlic. Both cheeses turn soft, color beautifully, and hold their shape. The Halloumi is a bit salty, like feta, but denser, and it squeaks when you cat it. Queso blanco is milder, and both are as close to being an instant meal of real food as you’re likely to get. Halloumi keeps for a long time, so keep a pack on hand along with your aseptic boxes of tofu for one of those nights when you need to eat now. Although it’s very satisfying and filling, you won't be eating a big portion, so the rest of the meal is especially important. Anything that isn't creamy or based on cheese would go here. Any number of chilled soups and vegetables salads would round out supper, such as a chilled melon or tomato soup, a lentil salad, or several small vegetable salads. Consider something to hold the cheese—a flatbread, tortilla, or seeded cracker—and varied accompaniments such as seasoned olives, roasted peppers, grilled pepper and chile strips (rajas), or corn. For wine, a neutrally oaked Chardonnay, such as a Pouilly-Fuisse, would cover all these bases in a refreshing and noncompetitive manner.




ingredients

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serves: 4

1/2 pound queso blanco or Halloumi cheese

olive oil

Nutrition Facts
Golden Grilled or Sautéed Cheese

Servings Per Recipe: 4

Amount per Serving

Calories: 176

  • Total Fat: 13.8 g
  •     Saturated Fat: 7.8 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 39.7 mg
  • Sodium: 399.5 mg
  • Total Carbs: 1.4 g
  •     Dietary Fiber: 0 g
  •     Sugars: 1 g
  • Protein: 11.6 g
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preparation

1.  Slice the cheese lengthwise into 4 pieces, each about 1/2 inch thick. Heat a nonstick skillet and brush it with a little olive oil. Add the cheese and cook until golden, 3 to 4 minutes, then turn and cook the other side. Serve immediately with any of the suggested sides or with a cool vegetable salad.

Cooks' note:
Sides and accompaniments:
- Peel a cucumber then keep paring off the flesh, down to the seeds, making long, thin strips. Toss them with a little salt, lemon, and fresh dill and pile them on the plate.
- Make a salad of finely diced cucumber, peppers, celery, fennel, scallions, and dill. Toss it with olive oil, add a squeeze of lemon ,and server it with the cheese.
- Chop cold cooked broccoli rabe or spinach and season it with a squeeze of fresh lemon juice. Or serve it with Sauteed Heirloom Tomatoes.
- In winter "fried" cheese is very good served with stewed lentils covered with crisped bread crumbs and chopped parsley. In summer, the lentils can become a salad.
- Drizzle over hot cheese Salsa Ranchera or another lively sauce, such as Chimichurri or Romesco Sauce.

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