Saturday, April 16, 2011

Pan Fried Haluomi with Mushrooms and Warm Vinaigrette

Haloumi (ha-loom-e) is a cheese from Cyprus, salty like feta but fry-able or grill-able. It has been on my "I have to try that" list for too long and when Pam posted a recipe at Sidewalk Shoes, I didn't wait any longer.

Now I'm sure that grilled haluomi is great all on its own but add sauteed mushrooms and a warm red wine and lemon zest vinaigrette to an arugula salad and Wow! Toss in some bread and you have a very satisfying one pot meal that even has salad greens!

While the picture is a salad (and I did eat it that way) I could have easily stuffed it all into a baguette, arugula, vinaigrette and all. This one is a serious keeper! It has already graced my dinner table twice in the past week and will be shared with everyone I talk to in the near future.

One package of cheese should break in half (into two flat pieces) and then cut those in half again, carefully, since it is crumbly like a feta. Grill for 5-7 minutes on each side until a crust forms and it is easy to flip it and then add to your favorite salad greens. It couldn't be easier!

Pan Fried Haluomi Cheese with Mushrooms and Warm Vinaigrette from Sidewalk Shoes
(serves 4)

1 package haluomi cheese, sliced in 4 slices, lengthwise
8 oz cremini (baby portabello) mushrooms, chopped in half or quartered
4 tablespoons olive oil
1 lb arugula or other salad green


1 shallot, minced
1 garlic clove, chopped
1/3 cup red wine vinegar
zest from 1 lemon (if you don't have a zester, cut off strips and leave whole
juice from 1 lemon
black pepper

Bring vinaigrette ingredients to simmer in small sauce pan. In large saute pan heat olive oil over medium high heat and add mushrooms. Toss to coat them evenly with oil and cook 2-3 minutes. Push mushrooms to edges of pan and place haluomi slices in middle of pan and cook 5-7 minutes on each side or until a crust forms on each side. The cheese foam a little, but never fear, it will not melt into a gooey mess all over the pan. Divide salad greens among four plates and place a slice of cheese in the middle, spoon mushrooms over greens and drizzle dressing over all. You can strain the dressing if you like or add the aromatics.


Recipes currently inspiring me:

Fruttini - Frozen Delights at Aglio, Olio & Peperoncino
Chicken Tajine with Artichokes and Grapes at Ladyberd's Kitchen
Carrot Almond Cake at Educated Palate


Joanne said...

I have totally been meaning to try halloumi as well and I love the idea to stuff it into a sandwich! But my thighs are saying salad is the way to your pictures make it look so good!

Valerie Harrison (bellini) said...

Now this is a dish I can get my teeth around. I can see it with Spring morels too.