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-=> Ruth Haffly wrote to Dave Drum <=-

 >> CONTINUED FROM PREVIOUS MESSAGE <<

 DD> the local Star 66 truck stop restaurant .... Spanakopita, gyros,
 DD> sometimes (rarely) moussaka. But never avgolemono.

 RH> We've got some down in Raleigh but usually don't go down there just for
 RH> a meal unless it's a special occaision. If we're down there, we'll get
 RH> something, sometimes fast food, sometimes more upscale. Yesterday was
 RH> Steve's birthday so we went to the local Texas Roadhouse. I also made a
 RH> pumpkin roll; that's been his birthday cake ever since his mom gave me
 RH> the recipe in 1992.

This is my other favourite Greek speciality - especially when someone else
is making it.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Moussaka - Part One
 Categories: Lamb/mutton, Cheese, Potatoes, Casseroles, Sauces
      Yield: 8 Servings
 
MMMMM-------------------------MEAT SAUCE------------------------------
      2 lb Ground lamb (or beef)
      2 tb Olive oil
      1    Chopped onion
      4 cl Garlic; chopped
      1 ts Allspice
      1 ts Cinnamon
      1 ts Black pepper
      1 tb Dried oregano
      2 tb Tomato paste
    1/2 c  Red wine
           Zest of a lemon
      2 tb (or more) lemon juice
           Salt

MMMMM--------------------------BECHAMEL-------------------------------
    1/4 lb Unsalted butter
    1/2 c  Flour
      1 ts Salt
      4 c  Whole milk
      4 lg Egg yolks
    1/2 ts Ground nutmeg

MMMMM--------------------------MOUSSAKA-------------------------------
      3 lg Globe eggplants
    1/2 c  Salt
      8 c  Water
      3    Yukon gold potatoes
      1 c  Grated mizithra cheese *
           Olive oil
 
  * A word on the cheese: All sorts of cheese can be used
  here, and to be most authentic, use kefalotyri. We used
  mizithra, which is becoming increasingly available in
  supermarkets. No need to search the globe for these cheeses,
  however, as a pecorino or any hard grating cheese will work
  fine.
  
  PREPARE THE MEAT SAUCE: Heat the olive oil in a large sauté
  pan over medium-high heat and brown the ground meat. By the
  way, the meat will brown best if you don't stir it. Add the
  onions about halfway into the browning process. Sprinkle
  salt over the meat and onions.
  
  Once the meat is browned and the onions have softened, add
  the garlic, allspice, cinnamon, black pepper, oregano and
  tomato paste. Mix well and cook for 2-3 minutes.
  
  Add the red wine and mix well. Bring the sauce to a simmer,
  reduce the heat and continue to simmer gently, uncovered for
  20 minutes. Turn off the heat. Taste for salt and add more
  if needed. Add the lemon zest and the lemon juice. Mix well
  and taste. If the sauce needs more acidity, add more lemon
  juice.
  
  Set the sauce aside.
  
  PREPARE THE POTATOES AND EGGPLANTS: Mix the 1/2 cup salt
  with the 8 cups of water in a large pot or container. This
  will be the brine for the eggplants.
  
  Slice the top and bottom off the eggplants. Cut thick strips
  of the skin off the eggplants to give them a striped
  appearance. A little skin on the eggplant is good for
  texture, but leaving it all on makes the moussaka hard to
  cut later, and can add bitterness, which you don't want.
  (Some moussaka recipes leave the skin on and have you slice
  the eggplants lengthwise, which is an option if you prefer.)
  Slice the eggplant into 1/4" rounds and drop them into
  the brine.
  
  CONTINUED TO PART TWO
  
  From: http://simplyrecipes.com/recipes/moussaka
  
  Uncle Dirty Dave's Kitchen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Moussaka - Part Two
 Categories: Lamb/mutton, Cheese, Potatoes, Casseroles, Sauces
      Yield: 8 Servings
 
           Continued from Part One
 
  Let the eggplants sit in the brine 15-20 minutes, then
  remove them to a series of paper towels to dry. Place a
  paper towel down on the counter, layer some eggplant on it,
  then cover with another sheet of paper towel and repeat.
  
  As the eggplants are brining, peel and slice the potatoes
  into 1/4" rounds. Boil them in salted water for 5-8
  minutes - you want them undercooked, but no longer
  crunchy. Drain and set aside.
  
  To cook the eggplant, broil or grill the rounds. You could
  also fry the eggplant rounds but they tend to absorb a lot
  of oil that way. To grill the eggplant rounds, get a grill
  very hot and close the lid. Paint one side of the eggplant
  rounds with olive oil and grill 2-3 minutes. When they are
  done on one side, paint the other side with oil and flip.
  When the eggplants are nicely grilled, set aside. To broil,
  line a broiling pan or roasting pan with aluminum foil.
  Paint with olive oil. Place the eggplant rounds on the foil
  and brush with olive oil. Broil for 3-4 minutes until
  lightly browned on one side, then flip them over and broil
  for a few minutes more. Set aside.
  
  PREPARE THE BÉCHAMEL: Heat milk in a pot on medium heat
  until steamy (about 160ºF/70ºC). Do not let simmer.
  
  Heat the butter in a small pot over medium heat. When the
  butter has completely melted, slowly whisk in the flour. Let
  this roux simmer over medium-low heat for a few minutes. Do
  not let it get too dark.
  
  Little by little, pour in the steamy milk, stirring
  constantly. It will set up and thicken dramatically at
  first, but keep adding milk and stirring, the sauce will
  loosen. Return the heat to medium. Add about a teaspoon of
  salt and the nutmeg. Stir well.
  
  Put the egg yolks in a bowl and whisk to combine. Temper the
  eggs so they don't scramble when you put them into the
  sauce. Using two hands, one with a whisk, the other with a
  ladle, slowly pour in a couple ladle's worth of the hot
  béchamel into the eggs, whisking all the time. Slowly pour
  the egg mixture back into the béchamel while whisking the
  mixture. Keep the sauce on very low heat, do not let simmer
  or boil.
  
  FINISH THE MOUSSAKA: Preheat the oven to 350ºF/175ºC.
  Layer a casserole with the potatoes, overlapping slightly.
  Top the layer of potatoes with a layer of eggplant slices
  (use just half of the slices).
  
  Cover the eggplant slices with the meat sauce. Then layer
  remaining eggplant slices on top of the meat.
  
  Sprinkle half the cheese on top. Ladle the béchamel over
  everything in an even layer. Sprinkle the rest of the cheese
  on top.
  
  Bake for 30-45 minutes, or until the top is nicely browned.
  
  Let the moussaka cool for at least 15 minutes before serving.
  
  Serves 8.
  
  UDD Notes: You can use potatoes only and omit the
  eggplant. Simply increase the amount of potatoes to the
  equivalent of the deleted eggplant. Yukon Gold potatoes
  are nicely colourful but not necessary. Any potato that
  will work in a stew will work well here.
  
  I hate to open a jug of wine just to make a moussaka. So,
  I usually substitute a mix of half Welch's grape juice and
  half red wine vinegar.
  
  From: http://simplyrecipes.com/recipes/moussaka
  
  Uncle Dirty Dave's Kitchen
 
MMMMM
 
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