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

 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.

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

 DD>       Title: Moussaka - Part One
 DD>  Categories: Lamb/mutton, Cheese, Potatoes, Casseroles, Sauces
 DD>       Yield: 8 Servings

 RH> I've eaten it different times but not (yet) tried making it. It may be
 RH> like some things, enjoy it when somebody else has taken the time/effort
 RH> to make it.

It's sorta/kinda like a Greek lasagne using potatoes/eggplant for the pasta
sheets. I will note, too, that nat all moussaka uses bechamel. I've had some
very tasty moussaka made with red gravy.

I've made this recipe - once only - and it was quite tasty. Almost converted
me to red moussaka. I'dgladly eat it if someone else made it.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: A.T.K. Moussaka
 Categories: Beef, Vegetables, Potatoes, Herbs, Sauces
      Yield: 8 servings

  3 1/2 lb Eggplant; in 3/4" cubes
    1/2 c  + 2 ts + 3 tb EVOO; divided
      2 ts Table salt;  divided
    3/4 ts Pepper; divided
  1 1/2 lb Yukon Gold potatoes; peel on
           - sliced crosswise 1/4"

MMMMM------------------------MEAT SAUCE------------------------------
      1 tb Extra-virgin olive oil
      1 lg Onion; chopped fine
    1/2 ts Table salt
      4 cl Garlic; minced
      1 tb Tomato paste
    1/2 c  Dry red wine
      2 ts Paprika
      2 ts Dried oregano
    1/2 ts Red pepper flakes
    1/4 ts Ground cinnamon
      1 lb Ground chuck beef
 14 1/2 oz Can crushed tomatoes
      2 ts Red wine vinegar

MMMMM-------------------------BECHAMEL-------------------------------
      6 tb unsalted butter
    1/2 c  A-P flour
  2 1/2 c  Whole milk
      4 oz Kasseri cheese; shredded
    1/4 ts Table salt
    1/8 ts Ground nutmeg
      3 lg Egg yolks; lightly beaten

  FOR THE VEGETABLES: Adjust oven racks to middle and
  lower-middle positions and heat oven to 450ºF/232ºC.
  Line 2 rimmed baking sheets with aluminum foil and spray
  with vegetable oil spray. Divide eggplant evenly among
  prepared sheets. Toss each batch with 1/4 cup oil, 1/2
  teaspoon salt, and 1/4 teaspoon pepper until evenly
  coated, and spread eggplant into single layer. Roast
  until eggplant is softened and lightly browned, about 30
  minutes, switching and rotating sheets halfway through
  roasting. Transfer sheets to wire racks to cool. Reduce
  oven temperature to 400ºF/205ºC.

  While eggplant roasts, grease 13" X 9" baking dish with
  2 teaspoons oil. In medium bowl, toss potatoes with
  remaining 3 tablespoons oil, 1 teaspoon salt, and 1/4
  teaspoon pepper. Cover and microwave until potatoes can
  be easily pierced with tip of paring knife, 8 to 10
  minutes, stirring halfway through microwaving. Transfer
  potatoes, along with any accumulated liquid, to prepared
  dish and let rest until cool enough to handle, about 15
  minutes. Shingle evenly in dish.

  FOR THE MEAT SAUCE: Heat oil in Dutch oven over medium
  heat until shimmering. Add onion and salt and cook,
  stirring occasionally, until just starting to brown, 6
  to 8 minutes. Add garlic and stir constantly until
  fragrant, about 1 minute. Add tomato paste and cook,
  stirring frequently, until paste darkens, about 2
  minutes. Stir in wine, scraping up any browned bits from
  bottom of pot. Add paprika, oregano, pepper flakes, and
  cinnamon and cook, stirring frequently, until wine is
  almost completely evaporated, 2 to 3 minutes. Add beef;
  increase heat to medium-high; and cook, breaking up meat
  with wooden spoon, until no pink remains, 4 to 5
  minutes. Add tomatoes and cook, stirring occasionally,
  until liquid has almost completely evaporated and spoon
  leaves trail when dragged through sauce, 6 to 8 minutes.
  Stir in vinegar, cover, and remove from heat.

  FOR THE BÉCHAMEL: Melt butter in medium saucepan over
  medium heat. Whisk in flour and cook until golden, about
  one minute. Slowly whisk in milk and cook, whisking
  constantly, until mixture is thick, smooth, and comes to
  boil, about 5 minutes. Off heat, whisk in kasseri, salt,
  and nutmeg. Cover and let stand for 5 minutes. Whisk in
  egg yolks and cover to keep warm.

  Cover potatoes with eggplant, lightly pressing into even
  layer. Spread meat sauce in even layer over eggplant.
  Top with béchamel. Place dish on rimmed baking sheet and
  bake on middle rack until top of moussaka is deeply
  browned in spots and is bubbling at edges, about 30
  minutes. Let cool for 30 minutes before serving.

  By: Steve Dunn

  RECIPE FROM: https://www.americastestkitchen.com

  Uncle Dirty Dave's Kitchen

MMMMM

... Americans will put up with anything provided it doesn't block traffic.
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