|Size does matter|
I have nothing against eggplant, in fact I really like it but I didn't have any. C'mer Philip, I have a knife that wants to get to know you. MWAAHAHAHAHA.
If you DO have 3 good sized eggplant then use those. Look for ones that are heavy for their size.
The best way to get thru Moussaka is to break it down into steps. Meat part. Vegetable part. Sauce part.
I broke down your mise-en-place just like that. We'll do each one separate.
1# ground beef or lamb or half-half
1 medium onion, small dice
2 cloves of garlic, minced
1 TB tomato paste
salt-pepper (kosher, fresh ground please)
1 tsp ground Cinnamon
1 TB Oregano
1 TB+ fresh parsley chopped
1 solid pinch Nutmeg
1 tsp lemon zest
juice from one lemon
8 oz dry red wine
3 good sized eggplant or one Philip. He's somewhere around 5#'s I think. Peeled in stripes (pictures)
Salt and pepper (again)
grill to 400 degrees
Sauce: Classic Béchamel
1 part butter to one part flour (roughly 1 TB each)
small pinch nutmeg
Salt-pepper (ok you get it)
1 egg-yolk, beaten
2 cups whole milk, scalded. this means bring it to a boil and remove from heat immediately
For the top:
1 cup shredded Parmesan or Asiago or Romano. If you can find Mizithra use that. It's getting easier to find specialty cheeses.
Some chopped fresh herbs. I used Basil, Parsley, Mint and Thyme. Yes I said Mint, it's a Greek dish. Mint isn't just for garnishing dessert plates ya know.
OK Meat first.
Heat up a heavy pan
Add a splash of olive oil and add your meat in crumbles.
It will brown better if you don't stir it too much so LEAVE IT ALONE
Season with salt and pepper
Add your spices (cinnamon, nutmeg)
ok NOW you can stir it around
Add your onion and garlic once the meat is cooked about half way thru.
Sweat those around until clear.
Add your lemon peel and lemon juice. Stir.
Add your Tomato paste. Stir again.
Keep stirring until it reduces and doesn't look watery.
Remove from heat and put in a bowl or whatever to cool.
DIE PHILIP DIE !!! Vegetable second
Grab your peeler
Make stripes by dragging along lengthwise
It's not just for pretty, it makes it cook more evenly and removes a bit of the bitterness that peels have.
Slice into 1/2 inch slices (like wheels)
Toss in salt. Add more salt. No, more.
We need to sweat out some of the water. We don't want soggy. Maybe you do. Maybe you're just a big ol' soggy lover.
Lay in layers of paper-towels and let sit for 30 minutes. The salt will pull out the water and transfer it to the towels. The water will remove most of the salt. Neat huh?
Toss it all in olive oil and pepper.
Normally you would brown these off in a big pan adding more and more oil until Greece calls and tells you that they're out. I have a better idea. Because I'm using Zucchini I decided to grill. Ok not a big stretch because I live in Arizona and grilling is our State Sport. I Heated up the grill to 400 degrees and laid them down just enough to put some light grill marks on both sides.
Hopefully this works. Remove to a cool plate.
SAUCE: This is Béchamel. Sadness, none of my pictures survived. No I don't know why.
No worries. Easy stuff.
Heat up the milk until just boiling, remove from heat quickly. Set aside
In a separate pot melt your butter (medium heat, let's not go nuts)
add the flour and pinch of nutmeg
stir around until it stops smelling "starchy" you'll know, trust me.
Add your milk and with a whisk...whisk until it thickens. Remove from heat.
Now you could stop there, it'll still work. If you want to GUARANTEE it will work, then do the next part.
If you have your beaten egg-yolk handy add a small amount of the sauce to it and stir quickly. This is called "tempering." It will increase the temperature of the yolk without cooking it. We need both the yolk and sauce to be the same. Once stirred together add the egg part to the sauce part and whisk again over low heat. It will thicken and get all pretty and glossy. Remove and set aside.
* Don't forget to grate your cheese and chop your herbs
Now we assemble.
pre-heat oven to 350 degrees
Layer your vegetable along the bottom of a baking dish. Over-lapping slightly.
Add another layer of vegetable
Add the rest of the meat and half the herbs and cheese
cover it all with the Bechamel Sauce.
Get it all down along the sides and all the way to the bottom.
Top it all with the rest of the cheese and herbs.
Bake it in oven for 45 minutes to an hour until the top browns lightly
Let it sit for AT LEAST 15 minutes before you try to cut it.
Thanks Dad. Thanks Philip.
We are cooking poor, eating rich. Get your grub on. Ciao.
AAANNNDDD just because I love my nephew Hayden and he kept me company in the kitchen today. Here he is in all his shirtless glory.
|yeeaaahhh that's his smile|