Holy Halloumi!
Here’s a no-recipe recipe that might just wow you
I’ve never done this before—created a recipe (a sort of a recipe) and shared it. I have shared other people’s recipes, but never something that feels like I personally did it.
And here’s the big bonus tip that comes out of this. If you’ve never tried Halloumi, give it a shot. Halloumi is an extremely dry goat's milk cheese. It has a very high melting point, and so has become famous as a cheese that can be grilled. Yes, you can put on a barbeque grill and cook it like a piece of meat, poultry, or a large pieces of some veggies.
Cheese Cookery
I’m not a griller—no barbeque grills to be seen around Hedgehog House. And so I sauté my halloumi. For this dish, I slice and crumble the Halloumi into small bite-sized pieces. Then I cook it in a sauté pan with about a tablespoon of olive oil.
Keep it at a medium temp for a while. Keep stirring it every minute or so at least, keep it moving. After a while, the sides of the bits lying against the bottom of the pan will start browning. From there, things happen quickly, the cheese starts to brown all over. When it looks good: toasted and browned, it’s done.
So Here’s the Recipe.
Petite Cassoulet et Halloumi
About 10 Minutes. About two servings.
Ingredients:
About one cup of cooked white beans — drained.
About a half cup of canned petite diced tomatoes — drained.
Roasted red peppers drained. About two ounces, cut into small, bite-sized pieces
About a tablespoon of balsamic vinegar
About a half teaspoon of Herbes de Province
About a quarter to a half teaspoon of Aleppo pepper (see Notes)
Olive oil, salt, and pepper
Maybe three ounces of Halloumi
Preparation
1. Drain your beans and put them in a medium-sized, microwavable bowl.
2. Drain your tomatoes and add them to the bowl.
NOTE: If the beans and/or tomatoes are refrigerator-cold, I would stir them, put the bowl in the microwave, and heat them a little bit. It’s to warm them; not cook them. Ideally, I think they should be a little bit warmer than room temperature.
3. Add balsamic vinegar, Herbes de Province, and Aleppo pepper. Mix and taste.
4. Adjust. Do your tasting and consider the possibilities. A little more balsamic? More Herbes (or the spice you chose to use (See Notes)? I would consider adding a ¼ teaspoon of aminos or a dash of Worcestershire sauce. If the dish has a little too much acid bite for your taste, add your salt and pepper. I think the salt tends to mellow out acids a little bit. If the dish still has too much bite, add a pinch of brown sugar. So taste often and adjust.
5. Cook your Halloumi. The crumbles should end up with color everywhere and with some browned, almost crispy bits.
6. Plate your dish. Put the mixture in an appropriately sized bowl and top it with the Halloumi.
NOTES: For my dish, I used cassoulet beans from Ranch Gordo. These are tarbais beans, a cultivar that originated in the south of France, per Rancho Gordo. Any big white beans will do in a pinch.
Re: Aleppo peppers. I think Aleppo pepper is a little milder and more savory than standard dried red pepper blends. Use what’s in your pantry and, when the time comes, adjust.
Re: Herbs de Province: You can substitute dry or fresh herbs that strike your fancy. I buy a French blend of Herbes de Province, and it’s my all-purpose, simple decision choice for no-recipe cooking.
If you try it, or if all you do is try cooking up some Halloumi, let me know what you think.
Anon.
Ridge
p.s. Taste your Halloumi before and after cooking. I think you’ll say “wow.” Credit for getting me interested in Halloumi goes to Dan Pashman and the Anything’s Pastable cookbook.