Marinated Feta Cheese
Feta cheese is not something that is very often found in our household. My partner finds its taste too salty for him in raw form, and I have not had occasion to explore it too much in the last few years. However lately I’ve found myself craving it.
This week’s circular for a supermarket near me showed there was a sale on feta, and while it was not the lowest price I could imagine, it was low enough that I decided to indulge myself a bit.
I went out and brought home a 1/2 lb of the little white chunky cubes.
Anticipating the payoff for my week of dreaming, I popped one in my mouth.
Hmmmm. I can see why these were on sale. While fresh and firm, it nevertheless was lacking any robust flavors or the tingly creamy oomph I associate with feta cheese.
At first I was sad, but then I began to think of ways I could use this feta that would mask its inherent lackluster. But all of my thoughts left me thinking that in the end, the slightly raunchy feta-ness would be lacking, and it would sadden me.
So I says to myself, says I, why not recreate it? Without a goat on hand, I most likely could not give it back everything that it should be, but with the proper spices and herbs, and a bit of the magic that is soaking in olive oil, I could marinate these, and make of their blandness a canvas for my art.
And thus, I did.
Marinated Feta
Ingredients:
1/2 pound cubed feta
1 teaspoon lemon juice
1/4 teaspoon poppy seeds, heaping*
1/4 teaspoon crushed hot red pepper, heaping
1/2 teaspoon dried oregano, heaping
1/4 teaspoon dark brown mustard seeds, whole, heaping [can use the more common lighter variety, but I often like to use these for their milder, slightly nuttier flavor]
1/4 teaspoon whole black peppercorns, heaping
5 mint leaves, dried & crumbled
5 spearmint leaves, dried & crumbled
1/2 bulb of peeled garlic, sliced into thirds lengthwise
Quantity of olive oil [I used extra virgin olive oil] enough to cover the feta and spices in the vessel of your choice
*Let’s be honest–I always think more is more when it comes to spicing things, so it is a safe bet that all of my measurements are heaping!
I first placed the feta cubes into my chosen vessel [an old clean salsa glass jar that had retained its lid] to verify there would be enough space, then I began to add the spices. I looked at what I had in my spice cupboard and grabbed things a bit less randomly than has been my wont in the past, with an eye to creating a flavor I think would be reminiscent of the velvety tangy feta of my imagination, with a bit of play thrown in.
The garlic was a given, because there are very few things I do not put garlic, loving it, and I happen to know that olive oil soaked garlic is one of the most wonderful, sweet, nutty, softest things you can do to garlic….mmmm…
Carrying on, then. I do not recommend chopping the garlic up finer simply because while there would be more surface area, it would then become more difficult to fish out the garlic pieces for a heavenly treat once your patience has come to an end–cough–the marinade has had a chance to well blend and mingle together.
When my eyes fell on the mint and spearmint [harvested from my garden before the first frost, and allowed to air dry in little saucers near a window in my living room months ago, and had not yet used up] I thought they would be an interesting addition, lending a different flavor than one usually finds in marinated cheeses, and perhaps a hint of the depth I usually associate with feta.
The crushed red pepper, peppercorns, and lemon juice were put in for the tangy bite I look for in good feta. The oregano got included to give the mixture a good base herby flavor.
For the mustard, I had first reached for the light yellow seeds, before my hand strayed instead to the darker, brown and purple blended mustard seeds I have. I find these should be used in a greater abundance, perhaps, than one would use light mustard seeds, but they reward the taste buds with a gentle, subtler flavor and I thought it would be interesting to see how they went into the mix. I was thinking of using more than the heaping 1/4 teaspoon, but decided in the end if I thought it needed more tomorrow when I tasted it, I could always add more then.
And the poppy seeds I added for a quick burst of sweet nuttiness to complement the other slightly nutty mustard choice as well as the hotter spices.
I then placed the lid on the jar, and shook the mixture together. Once I was content that it was somewhat evenly spread over the clingy, moist feta, I opened it and poured the olive oil in until it covered everything in a healthy 1/4 inch layer of oil. I then sealed the jar and left it on my windowsill. Being winter this window does not get much in the way of sun, but it will still move into the cupboard tomorrow morning when I found space for it. You can store this in the refrigerator as well, and the oil will become a harder thing, forming a solid around the feta. If you wish to do this, I would recommend at least 48 hours outside of the fridge, in a dark, cool place. After that, if there are concerns about bacteria, the fridge should be cool enough to stop them in their tracks.
I plan on coming back to the feta tomorrow evening and tasting a piece to see how well its taking the flavors as well as if I want to add more of anything. I do not expect this to be ready for actual consumption for at least a week (but more likely three) to fully meld and mature. In the past I have not had any problems with bacteria growing in these kinds of situations [being covered with garlic and olive oil]…but obviously, anything you do is yours to judge its safety or not. If something looks or smells or tastes off, do not eat it. If you are very sensitive or concerned about such things, keep it in the fridge. It’s actually much easier and cleaner to measure out a spoonful of the flavorful and excellent for cooking (or dipping) olive oil when its a solid thing than when its in its lovely liquid form. I just occasionally need my fridge space for other things–also, I know I will use up the tasty contents faster than things would have a chance to consider growing.
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