Entree: United States – Illinois (Midwestern United States) – Saganaki

Serving Size: 4

Approximate Time

Prep 35 min

Cook 35 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) kasseri cheese, rind removed, cut into 4 slabs (approx. 4 oz / 113 g each)
- 1/4 cup (30 g) all-purpose flour, for dredging
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) extra-virgin olive oil, divided
- 1/4 cup (60 ml) brandy (for flambé)
- 1 lemon, juiced (about 2 tbsp / 30 ml), plus wedges for serving
- 8 slices (approx. 8 oz / 225 g) crusty country bread, for serving
- 1 1/2 cups (270 g) dry orzo
- 3 cups (720 ml) low-sodium chicken or vegetable stock
- 1 small yellow onion, finely chopped (about 4 oz / 115 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (15 ml) extra-virgin olive oil (for orzo)
- Zest of 1 lemon
- 2 tbsp (8 g) fresh parsley, chopped, plus extra for garnish
- 2 tbsp (12 g) grated Parmesan cheese (optional)
- 2 medium zucchini (about 1 lb / 450 g), halved lengthwise and cut into 1/2-inch slices
- 1 pint (approx. 300 g) cherry tomatoes
- 1 medium red bell pepper, seeded and cut into 1-inch pieces (about 6 oz / 170 g)
- 1 medium red onion, cut into wedges (about 6 oz / 170 g)
- 2 tbsp (30 ml) olive oil (for roasting)
- 1 tsp (1 g) dried oregano
- Kosher salt and freshly ground black pepper, to taste (use about 1 tsp / 5 g salt for orzo water and 1/2 tsp / 3 g for vegetables)

Instructions

Short Description:
A Greek-American Saganaki served as a complete main course: kasseri cheese flambéed with brandy and lemon, accompanied by lemon-herb orzo, roasted Mediterranean vegetables, and crusty bread for dipping.

Regional Notes:
This Illinois (Midwestern United States) version follows the Greek-American restaurant tradition of using kasseri cheese and flambéing with brandy, finished with a squeeze of lemon and served with crusty bread. To make it a full Midwestern entree, it is plated with lemon-herb orzo (starch) and roasted seasonal vegetables (vegetable) so the dish stands alone as a main course.

1. Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss zucchini, cherry tomatoes, bell pepper, and red onion with 2 tbsp (30 ml) olive oil, 1/2 tsp (3 g) kosher salt, 1/4 tsp (1 g) black pepper, and 1 tsp (1 g) dried oregano. Spread in a single layer and roast 20–25 minutes until vegetables are tender and slightly caramelized; set aside and keep warm.
2. Meanwhile, bring 3 cups (720 ml) stock to a simmer in a medium saucepan. In a separate medium saucepan, heat 1 tbsp (15 ml) olive oil over medium heat; add chopped onion and cook 4–5 minutes until translucent. Add minced garlic and cook 30 seconds more.
3. Add 1 1/2 cups (270 g) dry orzo to the onion mixture and stir to coat. Pour in simmering stock, return to a simmer, reduce heat to low, and cook, stirring occasionally, until orzo is tender and has absorbed most liquid, about 8–10 minutes. Stir in lemon zest, 2 tbsp (8 g) chopped parsley, 2 tbsp (12 g) grated Parmesan (if using), and taste for salt and pepper. Keep warm.
4. While orzo cooks, prepare the cheese for saganaki: pat kasseri slabs dry with paper towels. Lightly dredge each slab in 1/4 cup (30 g) all-purpose flour, shaking off excess; season with a pinch of black pepper.
5. In a heavy 10–12 inch (25–30 cm) cast-iron or stainless-steel skillet, heat 2 tbsp (30 ml) butter with 1 tbsp (15 ml) olive oil over medium-high heat until foaming. Add two cheese slabs (do not overcrowd) and sear 1½–2 minutes per side until a deep golden crust forms.
6. Reduce heat to low. Carefully pour 2 tbsp (30 ml) brandy into the pan (reserve remaining brandy if searing second batch); ignite immediately with a long match or lighter if safe to do so, or tilt pan slightly away from you and ignite with a long match. Allow flames to burn off (about 10–20 seconds). If you prefer not to flambé, simmer gently 30 seconds to evaporate alcohol.
7. As soon as flames subside, squeeze about 1 tbsp (15 ml) lemon juice over each slab and transfer to a warmed serving plate. Repeat steps 5–6 with remaining two cheese slabs.
8. To plate: divide lemon-herb orzo among 4 plates, spoon a portion of roasted vegetables alongside, place one flaming kasseri slab atop or beside the orzo, and arrange slices of crusty bread for dipping. Garnish with remaining chopped parsley and lemon wedges. Serve immediately so the cheese remains warm and melty.