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   TID: MBSE-FIDO 1.1.2 (Linux-x86_64)   
   -=> 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   
       
   ... Cats took many thousands of years to domesticate humans.   
   --- MultiMail/Win   
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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