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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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