Marination Nation: Feta For The Win

I needed an easy appetizer to take to the annual gathering of "lady food writers" the other night—spectacularly talented writers, cookbook authors and cooks all—and was not feeling inspired. That is, until I saw that one of my favorite cheesemakers, Fraga Farmstead Creamery, had posted on social media that they would have fresh feta at their farmers' market booths over the weekend.

Simply chop and stir…

As luck would have it, one of those farmers' markets happened to be in our neighborhood, and I knew this crowd would be the perfect audience for Fraga's stellar cheese. So I got myself dressed and out of the house Saturday morning, shimmied over to the market, bought a jar of snow-white feta cubes swirling in whey brine, and rewarded myself for the effort with a breakfast bowl of Umi Organic noodles. (I think I deserved it, don't you?)

…marinate and serve!

The day of the gathering I simply drained the whey, reserving the brine for later use, and transferred the cubes of cheese to a bowl where I added chopped herbs from the garden, olive oil, chile flakes and garlic. I left it on the counter for a couple of hours, swished it around a few times, placed it on a platter lined with grape leaves foraged from my neighbor's vines, added triangles of pita, and took it to the party. Raves ensued.

I can't wait to crumble more of this amazing feta into a shrimp salad this summer, or tuck it into a hamburger patty for stuffed cheeseburgers. Yes, it's that good!

Feta Marinated with Herbs, Garlic and Lemon

1/2 lb. brick feta cheese
Olive oil
Fresh herbs (oregano, thyme, tarragon)
Zest of half lemon
1 medium clove garlic, minced
1/4 tsp. red chile flakes

Cut feta into 1/2" cubes. Place in medium-sized mixing bowl along with herbs, zest, garlic and chile flakes. Add enough oil to barely cover and mix gently. Place in refrigerator for at least two hours, stirring occasionally. Serve with pita wedges.

Love Those Lamburgers

The first time I had a burger made with lamb, prepared by my brother, a 'cue-meister of the first degree, it was like I'd been living in a forest and had never noticed the trees. If I was Homer Simpson, I would have slapped my forehead and said, "D'oh!" A light went on, I woke as if from a dream...use whatever hokey phrase you want, but I couldn't believe I'd never had one before.

Step 1: Form 1/4 of burger mix into two patties and top one with cheese.

What really got me was how simple they were to make. All it takes is ground lamb, some chopped garlic and herbs and, to take it to the level of celestial, all that's required is a slice of cheese inserted in the center. Throw them on the grill and you've got one of the most flavorful, delicious sandwiches the world has ever seen.

Step 2: Slap "blank" patty on top and seal edges, then get 'em on the grill!

Oh, and it also helps to have small ciabatta rolls (way better than hamburger buns) crisped on the grill, fresh-from-the-garden tomatoes and our favorite Kosher dills from Bubbies. It's dinner in your hand!

GoodStuffNW Lamburgers

Makes 4 burgers

2 lbs. ground lamb
1/2 c. pitted, chopped, oil-cured black olives
2 tsp. oregano
1 Tbsp. olive oil
1/4 c. bread crumbs or crushed water crackers
4 slices cheese (feta or cheddar work fabulously)
4 ciabatta rolls, halved lengthwise
Fixin's

Mix lamb, olives, oregano, olive oil and bread crumbs in mixing bowl till well-combined (mixing with your hands works best). Separate into fourths, then take each portion and form into two thin patties. Lay cheese slice in middle of one patty, slap the other patty on top and seal the edges. Repeat for other three patties.

Grill over hot coals, turning once, for four minutes on each side. Brown rolls on grill, insert burgers and apply whatever fixin's you prefer.