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Home > Steal This Recipe® > Baked Epirus Feta Cheese with Toasted Filberts, Cranberries and Frisée and Ciabatta Croutons

Baked Epirus Feta Cheese with Toasted Filberts, Cranberries and Frisée and Ciabatta Croutons

Stolen on: August 20, 2008

This simple dish, a twist on a classic was stolen from Executive Chef David Ogren of Ammos New York, an upscale Greek fusion restaurant located near Grand Central Station, NYC. Feta cheese, a blend of sheep's and goat's milk, originates from the North-West region of Greece known as Epirus. It is sliced into two slabs, smothered with olive oil and broiled. The cheese develops a golden brown crust with a warm and gooey center. The lemon dressed frisée, croutons, and toasted filberts cut through the creaminess of the cheese. The dried cranberries add a fruit flavor to the dish, while the lemon vinaigrette has a touch of Tabasco.

Using only the freshest of ingredients Chef Ogren has created an eclectic mix of refined Greek cuisine with distinct Mediterranean and North African influences in the menu at Ammos. He imports many of the ingredients directly from Greece, such as sea salt, dried oregano from Mount Paygetos, capers and caper berries and many of the staples used in the dishes like olive oil, honey and the halloumi cheese are produced on a family farm in Cyprus.

Ammos is the Greek word for "sand" and the restaurant's airy, open design, light woods and leathered stones conjure the sun-drenched atmosphere of the Greek Islands. Sandstone pillars, sweeping ceilings and suspended umbrellas create drama at this Greek refuge. The entryway and bar are lined with tiles made of Thassos, a Greek white marble. Leather banquette seating in shades of sand and wood blend organically with the room. A two-story wall of wine stretches to the mezzanine, while an oversized image of a boat drifting on a turquoise sea decorated with ammos transports diners to the isles.

About the chef: Executive chef David Ogren is originally from East Lansing, Michigan, he graduated from the Culinary Institute of America and then trained at the famed French Laundry. Before becoming executive chef at Ammos, David was the Executive Chef of Level Bistro in Cape Cod. In June 2008 Chef he was awarded a 3 star review from Bob Lape, food editor of Crain's New York. Chef Ogren takes pride in using only the freshest of ingredients to produce foods with clean and exciting flavors.

Ammos New York
52 Vanderbilt Avenue
New York, NY 10017
212 922 9999
www.ammosnewyork.com

Baked Epirus Feta Cheese with Toasted Filberts, Cranberries and Frisée and Ciabatta Croutons

Ammos Estiatorio, NYC

Baked Epirus Feta Cheese with Toasted Filberts, Cranberries and Frisée and Ciabatta Croutons is served at Ammos for $12.
This recipe makes one restaurant serving.

Baked Epirus Feta Cheese with Toasted Filberts, Cranberries and Frisée and Ciabatta Croutons Ingredients:
8oz Imported Greek Feta cheese
1 oz Greek extra virgin olive oil
10 Hazelnuts - toasted and cracked
10 Dried cranberries
1 Head frisée
Ciabatta croutons
Creamy Lemon Vinaigrette

Creamy Lemon Vinaigrette Ingredients:
1 oz lemon juice
3oz Greek Extra Virgin olive oil
3 shakes Tabasco Sauce
1 teaspoon honey
3 teaspoons Dijon Mustard
1 Pinch of oregano, white pepper and kosher salt

Ciabatta Croutons Ingredients:
Freshly baked Italian Ciabatta thinly sliced
Small pinch of white pepper, kosher salt
Greek extra virgin olive oil

Steal This Recipe® Step by Step Instructions for the Creamy Lemon Vinaigrette:
In a blender mix one ounce of freshly squeezed lemon juice with three ounces of Greek extra virgin olive oil and the Dijon mustard.
Add three shakes of Tabasco sauce and one teaspoon of high quality honey.
Turn blender on medium speed and season with a small pinch of white pepper, kosher salt and dried oregano.
Blend for one minute, pour into a squeeze bottle and refrigerate for use.

Steal This Recipe® Step by Step Instructions for the Croutons:
Cut the slices into strips and then in to small squares.
Do not use the crust.
Toss the pieces of bread in Greek extra virgin olive oil, white pepper and salt.
Line a sheet pan with parchment paper and bake the croutons at 350 degrees for 10 minutes, turning frequently, until golden brown.
Cool.

Steal This Recipe® Step by Step Instructions:
Turn your broiler on high.
To clean the frisée, use your fingers to pick off the large green outer leaves and discard.
Pick the inner more delicate yellow leaves into ice water and shake the sand free, then dry on paper towel.
Toast the filberts either in the oven or on the stove. Separately chop the nuts and cranberries.
Cut the Block of feta into two ¼ inch slabs and smother with olive oil, on both sides.
On a sheet pan place the cheese under the broiler for roughly 10 minutes or until a golden brown crust develops.
Take the cheese out of the oven and let it cool slightly, so that it will retain its shape.
Using a large spatula, take the warm cheese and place it in the middle of your plate, in a small bowl dress the frisée with lemon vinaigrette, salt and pepper.
Place the frisée on the cheese.
Using your squeeze bottle make a ring of Creamy Lemon Vinaigrette around the cheese on the plate, then sprinkle the toasted nuts, cranberries and croutons on and around the cheese.
Enjoy!

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	Baked Epirus Feta Cheese with Toasted Filberts, Cranberries and Frisée and Ciabatta Croutons
	Ammos Estiatorio, NYC

	Baked Epirus Feta Cheese with Toasted Filberts, Cranberries and Frisée and Ciabatta Croutons is served at Ammos for $12. This recipe makes one restaurant serving. Baked Epirus Feta Cheese with Toasted Filberts, Cranberries and Frisée and Ciabatta Croutons Ingredients: 8oz Imported Greek Feta cheese 1 oz Greek extra virgin olive oil 10 Hazelnuts - toasted and cracked 10 Dried cranberries 1 Head frisée Ciabatta croutons Creamy Lemon Vinaigrette Creamy Lemon Vinaigrette Ingredients: 1 oz lemon juice 3oz Greek Extra Virgin olive oil 3 shakes Tabasco Sauce 1 teaspoon honey 3 teaspoons Dijon Mustard 1 Pinch of oregano, white pepper and kosher salt Ciabatta Croutons Ingredients: Freshly baked Italian Ciabatta thinly sliced Small pinch of white pepper, kosher salt Greek extra virgin olive oil Steal This Recipe® Step by Step Instructions for the Creamy Lemon Vinaigrette: In a blender mix one ounce of freshly squeezed lemon juice with three ounces of Greek extra virgin olive oil and the Dijon mustard. Add three shakes of Tabasco sauce and one teaspoon of high quality honey. Turn blender on medium speed and season with a small pinch of white pepper, kosher salt and dried oregano. Blend for one minute, pour into a squeeze bottle and refrigerate for use. Steal This Recipe® Step by Step Instructions for the Croutons: Cut the slices into strips and then in to small squares. Do not use the crust. Toss the pieces of bread in Greek extra virgin olive oil, white pepper and salt. Line a sheet pan with parchment paper and bake the croutons at 350 degrees for 10 minutes, turning frequently, until golden brown. Cool. Steal This Recipe® Step by Step Instructions: Turn your broiler on high. To clean the frisée, use your fingers to pick off the large green outer leaves and discard. Pick the inner more delicate yellow leaves into ice water and shake the sand free, then dry on paper towel. Toast the filberts either in the oven or on the stove. Separately chop the nuts and cranberries. Cut the Block of feta into two ¼ inch slabs and smother with olive oil, on both sides. On a sheet pan place the cheese under the broiler for roughly 10 minutes or until a golden brown crust develops. Take the cheese out of the oven and let it cool slightly, so that it will retain its shape. Using a large spatula, take the warm cheese and place it in the middle of your plate, in a small bowl dress the frisée with lemon vinaigrette, salt and pepper. Place the frisée on the cheese. Using your squeeze bottle make a ring of Creamy Lemon Vinaigrette around the cheese on the plate, then sprinkle the toasted nuts, cranberries and croutons on and around the cheese. Enjoy! For more recipes, go to www.archive.supermarketguru.com