Moussaka

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             FOOD FUNNY
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Thanks to Sharon Mitcheltree for this observation:

The Lord's Prayer is 66 words, the Gettysburg Address is 286 words,
there are 1,322 words in the Declaration of Independence, but government
regulations on the sale of cabbage total 26,911 words.

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             TODAY'S RECIPE
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If Greece had a national dish, this would be it. I believe moussaka was
served in every restaurant I ever ate in while in Greece, and once you
have tasted it you will see why it is so popular.

Naturally, every recipe is different, and every cook has a special way
of preparing it. Some versions include potatoes or squash, but my recipe
is for what I think of as the "classic" eggplant moussaka. Traditionally
the eggplant is fried in olive oil before being assembled with the other
ingredients, and anyone who has ever fried eggplant will marvel at the
amount of oil it soaks up. My method involves less work and considerably
less oil, resulting in a lighter, healthier dish.

Moussaka

2 Tbs (30 ml) olive oil
1 1/2 lbs (750 g) ground lamb or beef
1/2 cup (125 ml) chopped onion
1/2 cup (125 ml) white wine or water
3 Tbs (45 ml) tomato paste
2 Tbs (30 ml) chopped parsley
Salt and freshly ground black pepper to taste
3 lbs (1.5 Kg) eggplant (aubergine)
4 - 6 Tbs (60 - 90 ml) olive oil
1 recipe Béchamel sauce (see below)
1 cup (250 ml) bread crumbs
1/2 cup (125 ml) grated Parmesan cheese
3 Tbs (45 ml) melted butter

Heat the 2 tablespoons of olive oil in a large skillet over moderate
heat. Add the chopped meat and onion and brown, stirring frequently to
crumble the meat. Add the wine or water, tomato paste, parsley, salt,
and pepper, and bring to a boil. Reduce the heat to low and simmer
covered for 30 minutes, until most of the liquid has been reduced.
Meanwhile, cut the eggplant into slices 1/2 inch (1 cm) thick and
arrange on baking sheets. Brush both sides with olive oil and bake in a
preheated 350F (180C) oven for 25 to 30 minutes, until the eggplant is
tender. Arrange half the eggplant slices in the bottom of a medium-sized
baking dish. Sprinkle with half the bread crumbs. Spread the meat
mixture over the eggplant, followed by half the Parmesan. Add another
layer of eggplant, followed by the béchamel. Sprinkle the remaining
Parmesan and bread crumbs on top and drizzle with the melted butter.
Bake in a preheated 350F (180C) oven for 30 to 40 minutes, until the top is lightly browned.
Serves 6 to 8.

Béchamel Sauce

6 Tbs (90 ml) butter
8 Tbs (120 ml) flour
4 cups (1 L) milk
Salt and white pepper to taste
A grating of fresh nutmeg

Melt the butter in a saucepan over moderate heat. Stir in the flour and
cook for 3 to 5 minutes, until it has lost the floury aroma. Do not
allow to brown. Add the milk and stir, making sure to dissolve any lumps
that have formed. Heat, stirring frequently, until the sauce boils and
becomes thick. Add the salt, pepper, and nutmeg.
Makes 4 cups (1 L).
Received on Tue Jun 2 18:51:27 2009