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PostPosted: Fri Jun 06, 2008 11:56 pm 
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Location: Massachusetts
Hello Mary, Chef, and everyone.

Can either of you or anyone recomend a good recipe for Moussaka.

Thank you - Jay

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PostPosted: Sat Jun 07, 2008 11:00 am 
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Location: Halifax, NS Canada
Jay, I'm going to be honest, I've never made Moussaka. There are plenty of recipes out there on the web but I'm sure someone here has made it - hopefully they'll post a good one (because I now want to try it myself)!! :)


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PostPosted: Sat Jun 07, 2008 4:42 pm 
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Location: Valhalla
I had to look that one up.
http://en.wikipedia.org/wiki/Moussaka
One of my students moms was born in Greece and I'll ask her for a recipe.
Would be great when my eggplant and peppers are ready in the garden.

F.

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PostPosted: Sat Jun 07, 2008 7:30 pm 
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Hello Mary & Fred.

Thank you both very much.
My wife and I will look forward to different recpies.

Thanks, Jay

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PostPosted: Mon Jun 09, 2008 2:18 am 
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Location: London, Ontario
We've made moussaka a few times over the years - darned if I can find the recipe, sorry -- I'll keep looking. It was really good!

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PostPosted: Mon Jun 09, 2008 11:47 am 
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Hi Chris.

Thank you very much.

Take Care - Jay

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 Post subject: Found it!
PostPosted: Wed Jun 11, 2008 8:45 pm 
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Joined: Thu May 24, 2007 4:43 pm
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Location: London, Ontario
From Canadian Living's Family Cookbook...a little modified...

need:

1 eggplant (perhaps one of fred's :) )
1 tbsp salt
1 tbsp dry bread crumbs

Meat sauce:
1 lb ground lamb
1 onion (diced)
1 sm tin of tomatoe paste
1/2 cup red wine or beef stock
1 tsp cinnamon
1 tsp dry oregano (2 or 3 fresh)
salt and pepper

White sauce:
2 tbsp butter
2 tbsp flour
1/4 tsp ground nutmeg
salt and pepper
1 cup milk
1 egg slightly beaten
freshly grated parmesan (I like lots, but they call for 2 tbsps)

1) Cut the eggplant into 1/2" thick slices, spinkle w/ salt and let sweat -- occassionally pad the moisture off with a paper towel -- about half an hour total.

2) simmer the eggplant for 2 or 3 minutes then remove from water and set aside. You could rinse them with cold water before setting aside - which allows the eggplant keep some of it's texture, but rinses the salt off.

3) In a heavy skillet, sweat the onion then add the lamb and cook till it's brown. drain the fat off, stir in the tomato paste, wine/stock, cinnamon, oregano, salt and pepper and simmer for about 5 minutes or until it thickens.

4) In a sauce pan, melt the butter over medium heat, stir in the flour and continue stirring for about a minute. Add the nutmeg, salt and peper and slowly whisk in the milk till the sauce is smooth -- then cook for about 5 minutes whisking constantly -- you're looking for the sauce to thicken and you don't want it to burn so keep whisking and as soon as it starts to thicken take it off the heat!

5) stir a drop or two of the hot sauce in to the egg and mix that then add it back to the pan and cook for another minute.

6) remove from heat and stir in the parmesan.

7) grease a casserole and sprinkle it with the bread crumbs then arrange half of the eggplant on the bottom of the dish. Spread meat sauce on this, cover with the remaining eggplant and pour the white sauce on top.

8) bake uncovered at 375 for 30 to 40 minutes, or until bubbly.

Makes about four servings.

Can be prepared before hand and refigerated or frozen.

Have fun!

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PostPosted: Wed Jun 11, 2008 11:25 pm 
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Location: Massachusetts
Hi Chris.

Thank you very much. My wife will try it very soon.
I will let you all know how it is.

Thank you again.

Jay

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PostPosted: Tue Jul 15, 2008 12:21 am 
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Location: State of Confusion
I just saw this. Funny, Jay, I just made Moussaka for my family two nights ago. Great recipe...but I'm prejudice since I'm Greek.

If you want another recipe, shoot me a PM and I will email it to you as an attachment.

I cooked my eggplant a little differently. I put olive oil in a 9 X 13 pan and coated each side of the eggplant. I then baked it for 30 minutes in a 350 degree oven, 15 minutes a side. Make sure you don't cut it too thin or it will brown too much and be crispy. They recommended 1/4" but it can be closer to a 1/2" if you back it this way.

You can also use freshly grated Romano cheese as well. Fresh is always better.

Happy cooking!

Regards,
Vicki

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