Dave wrote:

For a good hearty Greek dessert try making a batch of galaktabouriko...

************
Thanks for the recommendations on the galaktabouriko. I couldn't
find any recipes at recipesource.com, but I found several elsewhere.
I've eaten calamari several times but never cared for it. It wasn't
the flavor, but the texture. It was always tough and chewy.

We did the Greek dinner this evening and it came out OK, but not
great. Probably the most interesting part wasn't the actual dinner,
but our first visit to the Sahara Mart in Bloomington. They had a
wonderful selection of unusual items. They had Key Lime juice! I
bought some. I'm going to try out a Key Lime pie some time soon.

We ended up buying already prepared tzatziki sauce, falafels, and
dolmas. We wanted to put up the tree this evening so we cut back
to just making the gyros, hummus, saganaki, and Artemis cake, all
for the first time.

I have a question about the saganaki. I always thought the idea
of frying cheese to be impossible. What would keep it from just
melting? That's the problem we ran into. We sliced feta into
one-third inch pieces about the size of a playing card. The
recipe suggested frying them with a full stick of butter. I
thought that was way too much and cut it down to a quarter-stick,
but the cheese melted instead of nicely browning. What is the
best way to fry it so that it browns instead of melting? We
still managed to salvage it and flamed it with brandy and doused
the flames with squeezed lemons.

Thanks,