Moussaka/Greek Lasagne

There is no denying that this recipe is labor intensive.  I usually choose to do this on a weekend as it is not something that would be possible to make after work. It has a lot of steps, but I promise the outcome is absolutely worth it!



Ingredients and directions:

2 large eggplant or 3-4 small eggplant (I prefer the smaller variety)
Wash the eggplant and dry.  Remove the stem and bottom of each eggplant.  Using a vegetable peeler, remove the skins.  Sometimes the skin will make the moussaka hard to cut.  So, by peeling a portion of the skin, you will still get texture, but it will be more tender.

Cut each eggplant into half-inch slices.  You will need 21-22 slices.  Place them in a colander and sprinkle generously with Kosher salt.  This step is important because the salt will purge out the bitter juices from the eggplant.  Allow to set for one hour then rinse with cold water and drain well.  Remove eggplant slices and place on towels to absorb any excess liquid.  The slices should be dry when you fry them.  The drying could take one hour.

While eggplant is frying, this is a good time to start the meat sauce.  You will need the following ingredients:

1/2 c. olive oil
2 T. butter
1 c. chopped onion
1 large clove garlic, minced
1 1/2 lbs. ground lamb (or beef)
1 t. dried oregano
1 t. cinnamon
salt and pepper, to taste
28 oz. can crushed tomatoes
1/2 c. hearty burgundy (or your favorite)
1 t. sugar (optional, if you prefer sweeter sauce)

In a large pot, add olive oil and butter.  Add chopped onion and minced garlic.  Saute until tender, but not brown.  Add the meat and saute until brown.  Add herbs and spices, tomato sauce, and bring to a boil.  Add wine and sugar.  Simmer for a half hour uncovered.

Fry the eggplant in olive oil.  Brown in skillet until both sides are lightly browned.  Place fried slices in 9x13 baking pan.  Once the eggplant has been browned, place meat sauce over the eggplant.

Béchamel Sauce:
2 T. butter
2 T. flour
1/2 t. salt
1/2 t. pepper
2 c. milk
2 eggs

Melt butter in a saucepan and add flour.  Stir until flour and butter are absorbed.  Add salt and pepper.  Slowly add 2 cups of milk.  Stir until mixture gets thick. 

Break two eggs in a bowl.  Scramble with a fork.  Slowly add half cup of the sauce.  You need to temper the eggs so they do not scramble.  Add the eggs to the rest of the sauce and stir until thickened.  Pour over the meat sauce.

Topping:

4 T. bread crumbs
1/2 c. grated Parmesan cheese

Mix together and sprinkle over the top of the béchamel.  Sprinkle shredded cheddar cheese over the top.

Preheat oven to 350 degrees.  Place uncovered in the oven for approximately 45 minutes or until the topping is melted and lightly browned.  Allow to set 10-15 minutes before serving.

Chef Randy's Steak Pie

I know that you are going to look at this recipe and this it is too much work.  I will admit that it sounds labor-intensive, but you could make the filling the day before and refrigerate it.  Then, just fill the pie shell the next day.  The cream sherry gives is a sweet flavor and the thyme gives it that savory edge.  I think you will agree that this recipe is a keeper!

Combine the following ingredients in a Ziploc bag and shake to combine:
2c. flour
1 t. salt
1 t. black pepper
1 t. dried thyme
1/2 t. garlic powder
1/2 t. smoky paprika

This mixture will be the coating for the beef cubes.

 

 

 

In a large skillet, add 3-4 T. oil (vegetable or canola) and bring to a shimmer.  Cut 2-2 1/2 pounds of steak into cubes.  I used a T-bone steak and cut into 1 inch cubes.  Shake meat in the flour mixture and shake off excess.  Do not discard the bag of flour, as you will use this again later.  Add to heated skillet but do not over crowd.  Sear on both sides then add to a medium-sized dutch oven.  Continue with all the beef cubes until browned.

 

Slice two medium onions and add to the skillet; sauté.  This step will incorporate all the browned bits left in the skillet.  Place onions in the dutch oven with the beef. 

 

In the skillet, add 1 T. butter and 2 c. sliced button (or your favorite) mushrooms.  Add salt and pepper to taste,  Stir and cook until mushrooms begin to wilt.  Add 4 T. of cream sherry and reduce until all liquids are absorbed by the mushrooms.  Add to the beef and onions.

 

 

 

Using the same skillet, add 2 T. butter and melt.  Add 2 T. of the reserved flour from the Ziploc bag and cook until butter and flour mixture is absorbed.  Slowly add one 10 1/2 oz. can of beef broth ad cook until thickened.  Add this mixture to the pot of beef, onions and mushrooms.  Add 2-3 sprigs of fresh thyme. 

Cover and simmer on stove top for 60 minutes.  Remove the thyme.  Remove lid and allow to cool.

Roll out a prepared pie crust or make your own.  Fill pie shell with cooled mixture.  Cover with top crust.  Crimp and refrigerate for at least one hour.  Remove from refrigerator and cut vents into the top crust.  Brush the top with egg wash.

 

Bake in a 400 degree oven for 30 - 40 minutes or until browned.  Allow to cool for 10 minutes before cutting into it.  Yield: 8 servings.