I was in Greece in mid May this year and was lucky enough to have this dish in a few places. The restaurants always used local honey and some used sesame seeds. The cheese itself was so delicious, I kept ordering it 😂 My two favourite dishes that I had there were Beef Stifado and Moussaka (and I hate aubergines!😮 which I hope shows you how delicious it was)
I just want to say I discovered you today on the chicken breast vid. And was hoping you had your own channel! I think your techniques speak a lot to how I cook but with a ton of refinement and control. :) Thank you for sharing your knowledge with cooking enthusiasts such as myself.
Always happy to see a new Video on your Channel. I love your Videos. I made some Kässpatzn (cheesy german pasta) with the Briette, i added some „Bergkäse“ , it was delicious.
I love saganaki! This little Greek restaurant in my hometown has this as an appetizer and it's delicious 🤤 This looks like a fun twist, but I like the classic at the restaurant and it's lit up by a delightful granny😊
Chef Frank, I've been watching for years, all of your cameos on other channels, I'm so glad you've made your own channel now. Thank you for the inspiration and thank you for company.
That flambe moment was **definitely** dramatic, Chef!!! 🤣🤣🤣 Glad your overhead camera survived. We enjoyed loads of fried saganaki during our summer in Thessaloniki a few years ago. Sometimes it was served with an herbed lemon sauce, and other times it was drizzled with honey. Haven't tried any that received the fire treatment yet; my Greek neighbor insisted that was an American thing. 😉
I just purchased a green-lid shaker bottle of ‘Parmesan’ cheese so clearly we’re not on the same page, but if we were, I’d make my saganaki just like that 👌🏼
I make a pretty good oxtail stew that people enjoy, but I'd love to elevate it. Maybe ravioli? Something a little more elegant than picking through bones on your plate when company comes over. I would love to see your version!
You can never go wrong with brie. Although, I found the rind is bit strong when I eat big pieces of brie. II can handle it in smaller pieces. Never had a flavoured brie. When I worked as a sales/demo person at Costco, during Christmas, we'd put red pepper jelly on top of pieces of brie. Classic combination. I always had people coming to my cart to trying my samples. When it's the weekend, you are always busy. I tried warming up brie once. Wasn't gooey as I was expecting. I Didn't heat it up long enough. Something I need to work on.
Hello Frank (and a very brave Karen). Lovely to see a new video. Did you start with room temp cheese or was it straight from the fridge? Gotta love flambéed food, if you’re re not missing some body hair you need more booze! 😂 💗❤️🧡💛💚💙💜🖤🤍🤎 Hope the camera wasn’t fried!
Here in Italy unfortunately I cannot find Briette. In my area we prepare something similar and it's called tomino and here at home we usually cook it with speck. Thanks for the recipe anyway, I will try to apply it to tomino :)
Hey, Chef Frank. 2:08 Regarding almond toasting. I was very surprised to discover that a microwave works well for toasting nuts and is very hassle-free! I 'toasted' mainly walnuts and sunflower seeds this way, and they tasted really good. I generally don't like using microwave, so it's something unusually useful for me :)
Its ok. No one will notice- did he even mention greece? He made it look like the recipe is spanish. Next thing you know , he s gonna introduce us to chinese paella with black beans paste.
Frank, love the video and your energy......... love to try this but this cheese is not available where i live. What would be the closest substitute for this cheese? Keep the videos rolling. Thanks
Wouldn't a better name for this dish be queso frito, other then the OPA moment there is not much in common with traditional Saganaki, I am just saying.
Chef Frank: Never use a metal spoon in a non-stick pan.
Also Chef Frank: *serves from a non-stick pan with a metal spoon*
I was just thinking, "man it's been a while since Frank uploaded." Now I'm happy lol.
I made this tonight. I added rosemary because we had it. One of the best things ever, and it's so easy!
Thanks Chef Frank!!
I was in Greece in mid May this year and was lucky enough to have this dish in a few places. The restaurants always used local honey and some used sesame seeds. The cheese itself was so delicious, I kept ordering it 😂
My two favourite dishes that I had there were Beef Stifado and Moussaka (and I hate aubergines!😮 which I hope shows you how delicious it was)
I had the oportunity to work with chef Frank when he was in bwb, and he is one of the coolest chefts I had the honor to meet.
I just want to say I discovered you today on the chicken breast vid. And was hoping you had your own channel! I think your techniques speak a lot to how I cook but with a ton of refinement and control. :) Thank you for sharing your knowledge with cooking enthusiasts such as myself.
Frank, I don't want to be that guy, but you used metal spoon on your non-stick pan. =]
I realize that and was very careful not to scratch the pan. Do as I say not as I do😂
[Uncle Roger haiya in the background]
Do as i say, not as i do. Kitchen BARS! Hahahaha
Try halloumi or fetta cheese in phyllo pastry. Fry it and then drizzle with honey and some sesame seeds.
Yay! Chef Frank is back! We missed you. I guess Epicurious is keeping you busy.
Always happy to see a new Video on your Channel. I love your Videos.
I made some Kässpatzn (cheesy german pasta) with the Briette, i added some „Bergkäse“ , it was delicious.
Wonderful video, I'm not sure how i missed this when first posted, the variety of your recipes continues to delight.
I love saganaki! This little Greek restaurant in my hometown has this as an appetizer and it's delicious 🤤 This looks like a fun twist, but I like the classic at the restaurant and it's lit up by a delightful granny😊
An enjoyable video as usual, so many nice cheeses to work with.
Chef Frank, I've been watching for years, all of your cameos on other channels, I'm so glad you've made your own channel now. Thank you for the inspiration and thank you for company.
That flambe moment was **definitely** dramatic, Chef!!! 🤣🤣🤣 Glad your overhead camera survived.
We enjoyed loads of fried saganaki during our summer in Thessaloniki a few years ago. Sometimes it was served with an herbed lemon sauce, and other times it was drizzled with honey. Haven't tried any that received the fire treatment yet; my Greek neighbor insisted that was an American thing. 😉
It probably is an American thing. We tend to have a flair for the dramatic
@@ProtoCookswithChefFrank It's funny, 'cuz it's true! 🤣
I’ve learned so much about food from you. Keep up the good work
I just purchased a green-lid shaker bottle of ‘Parmesan’ cheese so clearly we’re not on the same page, but if we were, I’d make my saganaki just like that 👌🏼
As a Greek- I love this.
Fried cheese? Where do I sign.
Looks delicioso, Chef Frank! (I might try my own take on it but it might set off our smoke alarm. ;)
I did!!!😂😂😂
Chef frank, why a metal spoon on the pan? 😂
I am very careful not to damage my pan.
Can’t wait to try!
That cheese wrapped in a crescent with cranberry sauce is perfect for thanksgiving!! Definitely on my list this year
I make a pretty good oxtail stew that people enjoy, but I'd love to elevate it. Maybe ravioli? Something a little more elegant than picking through bones on your plate when company comes over. I would love to see your version!
Thank you, Mr. Chef Frank! I'd really, really like to try this!
That looks delicious!
You can never go wrong with brie. Although, I found the rind is bit strong when I eat big pieces of brie. II can handle it in smaller pieces. Never had a flavoured brie. When I worked as a sales/demo person at Costco, during Christmas, we'd put red pepper jelly on top of pieces of brie. Classic combination. I always had people coming to my cart to trying my samples. When it's the weekend, you are always busy.
I tried warming up brie once. Wasn't gooey as I was expecting. I Didn't heat it up long enough. Something I need to work on.
Hello Frank (and a very brave Karen). Lovely to see a new video. Did you start with room temp cheese or was it straight from the fridge? Gotta love flambéed food, if you’re re not missing some body hair you need more booze! 😂
💗❤️🧡💛💚💙💜🖤🤍🤎
Hope the camera wasn’t fried!
Here in Italy unfortunately I cannot find Briette.
In my area we prepare something similar and it's called tomino and here at home we usually cook it with speck.
Thanks for the recipe anyway, I will try to apply it to tomino :)
Sounds great!
Hey, Chef Frank.
2:08 Regarding almond toasting. I was very surprised to discover that a microwave works well for toasting nuts and is very hassle-free! I 'toasted' mainly walnuts and sunflower seeds this way, and they tasted really good. I generally don't like using microwave, so it's something unusually useful for me :)
Never used the microwave. I will now though. Thanks for the tip.
Am I the only one who yelled "Opa!!!" when the sherry caught fire?
I always like funny sherry!!!!!!!!!!!!!!!!!!!!!!!!
5:35 FranK: Don't use metal in your nonstick pans, please. It ruins them.
7:13 Also Frank -- Scoops out the saganaki with a metal spoon.
Do as I say not as I do!;)
try once feta cheese covered with sesame seeds and fried, then to plate, you pour some honey on top and you have a top saganaki
That sounds amazing
@@ProtoCookswithChefFrank of course it does. Its the original saganaki greek recipe
Im even mad that he changed the recipe this looks fire(I'm Greek)
Its ok. No one will notice- did he even mention greece? He made it look like the recipe is spanish. Next thing you know , he s gonna introduce us to chinese paella with black beans paste.
Frank, love the video and your energy......... love to try this but this cheese is not available where i live. What would be the closest substitute for this cheese? Keep the videos rolling. Thanks
Try feta
The scraping of the metal spoon on the nonstick was painful...
Yummy though.
I think I would like Chery over Uzo since I don't love licorice.
Great video. What do you recommend substituting sherry with?
Brandy, rum, whiskey, Madeira, port
@@ProtoCookswithChefFrankA dark rum would be fantastic.
Do not use metal spatula on non-stick pan -
... proceeds to scrape it with a metal spoon when plating the finished dish.
Do as I say not as I do😂
Wouldn't a better name for this dish be queso frito, other then the OPA moment there is not much in common with traditional Saganaki, I am just saying.
Saganaki sounds like japanese
7:15 my mom would disown you if you were her son. SHAME!
I was noticing the new vertical camera and how the image felt smoother? but then the tall flame hit and I thought rip new camera
We thought so too