Subj : Re: Extra Sweet To : Ruth Haffly From : Dave Drum Date : Sat Nov 08 2025 09:15:00 -=> 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. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .