RECIPE: REC: Moussaka for Marianne

RECIPE:
R

richard-in-cincy

Well-known member
From: "Sharing Favorites of our Greek American Cuisine" by the Greek Orthodox Metropolis of Detroit (Michigan, Ohio, New York, Indiana, Kentucky)

How the ladies decided on whose Moussake recipe went into the cookbook is a closely guarded secret I'm sure...

Notes: This classic takes time and effort. It can be made up to 2 days ahead, refrigerated and reheated at low temp. Also freezes well, defrost in the fridge before reheating. Use a baking pan plenty big to accomodate all the ingredients, you do not want any spills in the oven.

3 eggplants

salt

Olive oil

2 onions, chopped

1 1/2 lbs. ground beef (I used lamb)

1 1/2 tsp. salt

pepper to taste

1 tsp parsley, chopped (I used 1/4 cup fresh)

1/4 cup red wine

1/4 tsp. cinnamon (I used 1 tsp.)

(1/2 tsp. allspice--not specified, I used)

1 tbls. tomato paste disolve in 1 cup water

1/4 cup breadcrumbs or cornmeal

Sauce Bechamel:

2 tbls. butter

4 tbls. flour

4 cups milk, room temp

4 eggs, room temp

1/2 cup grated parmesan or romano, plus another 1/4 cup for sprinkling on top (I used 1 cup and 1 cup for a total of two cups)

Abbreviated directions:

Slice eggplants into 1/2" slices, salt, and drain in colander, weighted down with a plate on top for one hour. Melt butter, saute onions, add meat and stir until browned. Add seasonings, tomato paste, and wine. Cover and simmer for 45 minutes.

Dry eggplant, brush both sides with olive oil, and place on baking sheets to broil for about 4 min. on each side, or until browned.

Brush baking pan with olive oil and coat with breadcrumbs on bottom and sides. Lay 1/2 to 2/3 of the eggplant in the bottom of the pan, filling in the spaces as necessary. Spoon meat mixture over eggplant. Top with a layer of the remaining eggplant.

Bechamel: Melt the butter in a saucepan and form a light golden roux with the flour. Gradually add the milk gently stirring constantly and the sauce thickens. Add 1/2 cup of cheese and stir until melted. TAke off heat. Beat eggs well in separate bowl. While whisking, slowly add on ladel at a time, a little of the clightly cooled milk mixture to the eggs. When the temp of the eggs has reached the temp of the milk, return all the the saucepan and blend.

Pour bechamel sauce over the eggplants. Spring remaining cheese on the top. Bake at 350F for 45 minutes or until brown. If not browning after 30 min., raise the temp to 400F.

Normal serving is a 3-inch square.

Number of servings not listed.

 
REC: Pastitsio

1/2 lb. butter, divided
1 onion, chopped fine
6 cloves of garlic
3 lbs. ground beef
16 oz. tomato sauce
2 tsp cinnamon
1 tsp. allspice
salt and pepper to taste
1 1/2 lbs. macaroni
2 cups romano
8 eggs, lightly beaten with 1 cup milk
cornmeal

Crema:
12 oz. butter
3/4 cup flour
6 cups milk
1 tsp. salt
6 eggs, beaten

Melt 8 oz. butter, add onion, garlic, meat, and simmer. Stir in tomato sauce and spices. Cook until meat and onions are lightly browned.

Boil macaroni in salted water until al dente, rinse well with cold water and drain. Melt remaining 8 oz. butter and cook to a golden nut brown. Add butter and cheese to the macaroni. Brush a 13X16X3 inch pan with olive oil, coat bottom and sides with cormeal.

Spread half of the macaroni in bottom of pan. Pour the meat sauce evenly over the macaroni, smooth, then top with remaining macaroni. Pour the beaten eggs over the pasta. Run a knife through a couple times to make slits through the layers for the mixture to run through.

Make crema: Melt butter over low heat. Sprinkle in flour and stir until lighly brown. Add milk slowly, stirring constantly. Salt to taste. Slowly addd beaten eggs over low heat, constantly whisking stirring so as not to scorch or burn, until thickened. Pour the crema over the prepared pan of macaroni, slightly tapping and shaking the pan to settle the sauce.

Bake at 350F for 1 hour or until golden brown. Cut into squares, makes 24-28 servings, depending on size.

 
Thanks, Richard. This looks like the one I;ve been searching for. I'm on my way to the lamb store

now. What size pan did you use? 9"x13", or larger? Did you make the Pastitsio? Thanks, again.

 
No, I'm being facetious. It's the only store in a 100-mile radius (Fresh Market) that carries fresh

ground lamb. Living in Manhattan many years ago spoiled me, and here in the piney woods in the deep South I am gourmet-ingredient deprived. When Fresh Market opened about two years ago (45 miles away), I was like a kid in a candy store, looking for every excuse to visit the big city. To top it off, a Publix opened up only an hour away, just last month. Yaay!

BTW, on the way to the "lamb store", I saw that a nearby (40 minutes away) movie theater was showing "Julie and Julia" at 2:30 pm, so I detoured there and the moussaka will have to wait for another visit to the big city (Mobile, AL). LOL

 
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