Greek Beef, Vegetable, and Couscous Skillet

April 15, 2013 By Leave a Comment

When it gets warmer outside, I crave Greek food, all day every day.

I love the bright, fragrant flavors. I love how many vegetables it uses.

And I love any chance to eat my favorite medi-mexi dip, which is totally tasty with Greek food.

This dish a lot easier than moussaka with a lot of the same flavors. Just be sure that whatever meat you use is as lean as possible – you don’t to have to drain a whole bunch of grease. You will also note that I don’t use dill in this recipe – that’s because I serve it alongside a dip that is made with fresh dill, and I’m not a fan of dill overload.

I am, however, a fan of Greek overload.

Greek Beef, Vegetable, and Couscous Skillet

Ingredients:

3/4 pound lean ground meat (chicken, lean beef or pork, buffalo, etc.)

1 cup Israeli couscous, cooked

2 large or 4 small zucchini, diced

3 scallions, diced all the way up to the green part

1 tsp. cinnamon

1 tsp. dried mint

2 tsp. dried oregano

2 tsp. salt

2 tsp. pepper

2 tomatoes, diced (or 1 small can crushed tomatoes, drained)

1/4 cup roasted bell peppers, chopped

4 oz. feta cheese, crumbled

2 tbsp. olive oil

juice of half a large lemon

1. Heat the olive oil in a large skillet until it is shimmering, then add the zucchini to the pot. It will sizzle quite a bit -that’s what you want. Leave the zucchini undisturbed in a single layer until the bottoms are browned (about 4 minutes) , then start moving the zucchini around to let all sides brown. Add the scallions. 2. Add the meat, the other spices, and the bell peppers. Cook until the meat is no longer pink, and then drain fat if necessary.

3. Towards the end of the process, add the tomatoes, lemon juice, and bell peppers. Cover the pan with a lid to let the tomatoes break down.

4. In about 5 minutes, the tomatoes should be soft and juicy. When they are, taste for seasoning.

5. Add the couscous…

and top with feta. Cover the pan with a lid and in a few minutes, the feta will have melted.

6. Serve with Medi-Mexi  dip and tomato cucumber salad.

This dish is just delicious. Yes, it falls apart when you serve it, but it looks great while whole in the pan! The taste is very fresh and bright from the lemon juice, savory form the meat, and faintly sweet from the cinnamon. The vegetables are  crunchy in some parts, soft in others, and the scallions provide a gentle onion-like flavor without overpowering the other ingredients. This is very satisfying, without being heavy, and when it is served with fresh salad and yogurt sauce, it really constitutes an entire meal.

Get ready, blog. This blog is gonna get real Greek this summer.

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Low Carb Chopped Greek Salald

February 6, 2013 By Leave a Comment

One of my biggest pet peeves is misrepresentation.

Just say your real age.

Just admit that you don’t like kittens.

Just say that it’s a regular salad unless you are REALLY GOING to chop it.

By that, I mean it should really be pre-masticated. I don’t want to have to chew something more than 3 times if it says it’s pre-chopped. Some say that I’m lazy. I say that I’m particular.

This salad isn’t very hard to cook, but it’s time-consuming. Don’t turn on the tv, don’t play around with the radio. Just keep your head down and chop these veggies finely. Feel free to add some tapenade or cannellini beans to the mix, too – they would be tasty additions!

Low Carb Chopped Greek Salad

Ingredients:

1 head lettuce, finely diced (romaine works well)

8 cherry tomatoes, diced (or 1/2 cup diced tomato

1/2 cucumber, diced

1/4 cup artichoke hearts, diced

1/4 onion, diced

1/3 cup crumbled feta cheese

1/2 cup steamed cauliflower and/or broccoli, cooled and diced

6 hot cherry pepper slices, diced (optional)

1/2 cup tzatziki (thinned with olive oil, if necessary for dressing)

1/2 lb. ground chicken

dried onion, garlic, oregano, rosemary, and thyme to taste (about 2 tbsp. total)

salt and pepper to taste

1. Sautee the chicken and spices in a nonstick skillet until it is browned and cooked (if you don’t do it in a nonstick skillet…this is the mess you end up with!). Set it aside to cool.

2. Throw all the diced (they had BETTER be chopped into pieces so small they could fit inside a dollhouse, people) veggies and cheese into a large bowl.

3. Add the (almost room temperature by now) meat.

4.  Toss and chill for up to half an hour, or…

4. Serve immediately.

This is a great healthy and tasty lunch or dinner. I didn’t even mean to make it low carb, it just turned out that way. The tzatziki is the perfect creamy, tart counterpart to this dish. the vegetables all compliment each other – crunchy, salty, juicy, sweet, with a pungent punch of feta cheese. This is a great salad to take to work, because it is easy to eat – hello, chopped!

Like I said – don’t make this salad and not chop it all the way…you know how I feel about misrepresentation.

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Medi-Mexi Dip

September 13, 2012 By 2 Comments

Sometimes, I am so good, I even surprise myself.

Sure, I made an Animal Style grilled cheese. Yeah, I introduced the world to Kimchi Latkes. And I am extremely proud of my sweet and spicy Tabasco nuts. However, this may take the cake. Not just because it is so easy to make, but because the tastes are so complex. This condiment totally transforms everything it touches, elevating and enhancing it. I’m going to stop describing and start explaining, here:

Medi-Mexi Dip

Ingredients:

1 medium size (17.6 oz) container nonfat Greek yogurt

1 bunch scallions, washed and chopped entirely

1 tbsp. fresh dill, washed and chopped

1 jalapeno pepper, diced (remove the seeds if you are a total wimp)

1 tsp. each dried mint and oregano

1 tbsp. cilantro, washed and chopped

2 cloves garlic, smashed and pasted with salt

pepper to taste

Now, pay attention to this recipe. Try not to mess it up…

1. Put  all the ingredients in the yogurt container. Stir. Taste for seasonings.

2. Serve.

I know that you think this is a cop-out blog post, but it isn’t – I promise! It is what may be the world’s perfect condiment. This is the melding of 2 flavorful and vibrant cuisines – Mediterranean and Mexican.  This has the grassy flavor of dill, the sharpness of cilantro, the edge of the dried mint, and the citrusy heat of the jalapenos. The oregano, garlic, and scallions are all crossovers from both cuisines, bridging the worlds together and creating an entirely new and delicious flavor profile.  This lasts about a week in the fridge, the flavors getting stronger as they sit. Use this as a topping for grilled chicken or as a dip for sweet poato fries – it brings out the sweet flavor in anything it pairs with since it is so heady and savory. This is fabulous with tortilla chips, on burgers, or even spooned atop lettuce as a salad dressing.

What’s next? Greek Tacos? Turkish Enchiladas? Chile con Feta?

 Well, the very next thing is a spoon and my mouth.

That’s what she said.

Damn, I really am good.

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Halloumi Watermelon Salad Pitas

June 7, 2012 By Leave a Comment

Don’t you love something that can fry on its own without any breading? That’s where halloumi comes in! This Mediterranean sheep’s milk cheese is firm, with a salty feta-like taste and a texture like firm mozzarella. The coolest thing about this cheese is that it can be fried without melting! This means that the outside can get crispy while the inside is just barely soft…incredible! Like a grilled cheese sandwich with a crust of cheese. The flavor is a natural with mild or sweet vegetables or fruit, and when paired with watermelon it results in a complex but easy dish that can be a vegetarian appetizer or a quick lunch. Just be sure to prepare this as close to serving as you can, because the hot halloumi contrasted with the cool watermelon is one of the best parts of the salad.

Halloumi Watermelon Pitas

Ingredients:

2 cups cubed watermelon

1 package halloumi, cut into slices.

2 Tsp. each dill and mint

1 package pitas or mini pitas, split in half

2 tbs. balsamic vinegar, or to taste

Olive oil to sautee

salt and pepper, to taste

1. Dice the watermelon into bite size squares and set aside

2. Put some olive oil into a pan on medium high heat. When it starts to ripple, set in the halloumi.

3. Let it cook for about 2 minutes, or until the bottom is crisp, then flip it. If it sticks a little to the pan, that is okay.

4. Let it cook on the other side for about 1 minute, or until the bottom is crisp. Remove the halloumi and drain it oa paper towel.

5. Dice halloumi in the same size dices as the watermelon. Add it to the bowl with the watermelon.

6.  Add the remaining ingredients to the bowl, and taste for salt and pepper.

7. Stuff into pitas and serve.

This is such a great snack. It is unexpected and really interesting – the way that the pepper plays off the sugary watermelon is really special. The pita soaks up the sweet and savory watermelon juices, rendering it soft and flavorful. And that halloumi – melting and warm on the inside, salty and crisp on the outside. Cool and warm, sweet and salty, fatty and light. This salad is really everything that you desire at one time.

Including cheese that you can fry on its own.

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Taboonette – The Homeland of Middleterranean Food

June 1, 2012 By 1 Comment

I’m gonna cut to the chase:

Taboonette is the best cheap lunch in the city.

This tiny storefront in the Union Square area specializes in Middleterranean food, that mish mash of all things Middle Eastern, Mediterranean, and North African. Harissa, chickpeas, lamb, pita, and herbs all collide in a cuisine is so cohesive that it seems that it must come from a region.

That region is Taboonette.

Order at the front then wait for your number to be called while seated at one of the long communal tables. The feel is incredibly casual – clean and minimalistic, perfect for a fast workday breakfast or lunch.

Taboon roasted cauliflower, grilled eggplant, hummus, tahini, and cilantro

The taboon is the large dome-shaped oven that cooks most of the bread and some of the food here. The cauliflower does well in the oven’s heat, becoming crispy and charred in places while turning soft within. It is a wonderful vehicle for the nutty tahini and the creamy hummus. Eggplant is done well here – silky but not slimy, and the rice is outstanding. It must be boiled in chicken broth, because it has a very rich, buttery taste. This dish is satisfying even for a carnivore.

Chicken Shawarma with hummus, thyme roasted Yukon gold potatoes, homemade pickles, tahini and chopped salad

A fantastic rendition of an often greasy and salty classic. This chicken schwarma is rubbed with smoky cumin then grilled to reinforce that deep, woodsy flavor. The chicken is incredibly tender and also tastes of garlic and onions. Mixed with sour pickles, crispy fried potatoes, fresh cucumbers and tomatoes, and a creamy hummus and tomato mixture, this is just what a schwarma should be. It is na explosion of flavors, textures, and temperatures, all in an almost exceedingly delicious laffa wrap. One of the best parts of the sandwich is right at the end, when the juices from the chicken and the vegetables soak into the soft bread.

Kebab with ground lamb and beef, grilled eggplant, chopped salad, tahini, fresh mint and cilantro

Soft patties of grassy lamb and juicy beef cooked until there is still some pink inside. Redolent of mint and fragrant cilantro, it tastes bright and light with the fresh Israeli salad. Don’t forget to top it with some of the spicy cilantro laden hot sauce on the table – you might, as I did, start taking some of the excellent house baked pita chips and just start eating it straight with the hot sauce. These kebabs are only missing some yogurt sauce, as the tahini on them takes away from the complex, subtle flavors of the kebab.

Taboonette is delicious, fast, and nothing on the menu is over $12! Nothing I ordered was even over $11, and I walked away so full it was uncomfortable.

I love that feeling.

Taboonette is a must-go for anyone who loves Middleterranean food. After all, don’t you want to see its homeland? Well now you can, right near Union Square.

Taboonette on Urbanspoon

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Periyali – Elegant Greek Seafood

February 14, 2012 By 2 Comments
Where did I first hear about Periyali? Was it on Chowhound? Egullet? Serious Eats?
Somehow, was in my (never ending)mental index of restaurants to try, and last week, its number came up.

As I descended the steps of a Flatiron area building, I entered into a large, elegant dining room. Graced with billowing fabric, wall hangings evoking the sea, and whitewashed furniture, the mood was undeniably Greek and inevitably charming. Almost as charming as our server, who, upon discussing the menu with us, snatched it out of our hands and proceeded to do all the ordering for us. Shrinking violets may not do well here…this server was a hoot and a half, and he really appreciates a table that likes to banter and loves to eat. 

Sampler Plate with Taramosalata, Melitzanosalata, Tzatziki Salad, Fava Kremidaki,Spanakopita, Tiropita, and Kolokithokeftedes
Taramosalata – whipped cod roe dip. It sounds freaky, and often it is – fishy, and iodine-y, and gross. This is none of those things. Whipped with creamy feta cheese until it is light as air and just vaguely briny. Not at all fishy, just fresh and salty, like the sea air.
Melitzanosalata - grilled eggplant puree. Velvety, earthy, and garlicky. An eggplant lover’s dream.
Tzatziki Salad – cucumber and dill dip. Creamy with yogurt, herbal, and a welcoming mild component of the flavor-packed plate.
Fava Kremidaki - pureed yellow split peas with red onion, lemon and olive oil. A cross between hummus and lentil soup. Hearty, pleasantly grainy, lightened with bright lemon and fruity olive oil. Delicious with the crispy pita wedges.
Spanakopita - feta and spinach pie. Flaky dough surrounding molten, sharp cheese and spinach.
Tiropita - cheese pie. Slightly sweet and creamy on the inside. The Greek version of blintzes.
Kolokithokeftedes - zucchini  fritter. As light and flavorful as latkes, with the natural sweetness of zucchini. Delightful when dunked in the tzatziki.

*note that this isn’t on the menu. Our server suggested he put together an appetizer plate for us, and I feel confident that if you were to ask for a house-selected appetizer plate, you would get a similarly excellent selection.*


Keftedakia Saltsa
These Greek meatballs stewed in tomato sauce were the best meatballs I have had since Alta. So subtle and intricate – the meat is tender and the spices were incredibly varied. I tasted cinnamon, fennel, garlic, and I don’t know what else in there. Sweet, savory, aromatic, slightly sour…these are addictive.

Oktapodi Sharas
Charcoal grilled, red wine marinated octopus that we were assured was the restaurant’s specialty. And it is. The octopus is incredibly tender – it really cuts like a piece of swordfish, barely needing a knife. The taste is not at all seafood-y. It is meaty and light, like a piece of pork tenderloin. It has a slightly charred exterior surrounding its meaty interior, and the light lemony butter sauce served over it brings a layer of acidity to the dish.

Desserts
Walnut Cake, Orange Cake and Greek Cookies were all very tasty, but really…go straight for the orange cake. The other things are good, but this is unbelievable. It tastes like it is made with cornmeal, and has the light, pliant texture of angel food cake. It is soaked in a viscous, vibrant syrup made of honey and oranges that transports you straight to summer. Sweet, light, and a perfect way to end a pretty perfect Greek meal. 

Periyali is a delight. Fantastic service, delicious food, and with a 3 course dinner prix fixe of $35 (which I did not try), what’s not to love? The portions are ample and the octopus is especially amazing (though I can’t wait to try the moussaka next time,which the table next to us tried – it smelled positively intoxicating).
With a restaurant this great, does it really matter who told me about it?
Just remember who’s telling YOU about it.
Periyali on Urbanspoon
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Uncle Nick’s Brings Greece to Hell’s Kitchen

December 6, 2011 By 6 Comments
When I want cheap, wholesome food served in huge portions, a casual setting, and with tons of garlic, there is only one place to head in Hell’s Kitchen: Uncle Nick’s.

Uncle Nick’s is a Greek restaurant (with another location in Chelsea), that is open all day and with a slightly more hip, liquor focused ouzeria next door that really gets hopping at night. When we arrived for an early lunch, the place was pretty empty, but on a Saturday night at 8 pm, good luck getting a table. The atmosphere is incredibly casual in the big and bustling restaurant – people everywhere are ordering plates of flaming saganaki, servers are running around yelling at each other in Spanish, and the scent of garlic and oregano envelopes the place like a heavy cloak.

Horta

These dandelion greens are so delicious that they had even my vegetable-fearing father licking the plate. They are dandelion greens, which are like a cross between spinach and rapini – the tender, silky chew of spinach matched with the verdant, slightly bitter taste of rapini. These were steamed then lightly dressed in olive oil, mellowing out the bitterness and rounding off the harsh edges. Doused in bright lemon, this is a great dish for someone who really loves greens like rapini, kale, or spinach.

Gigantes

Though not as perfectly rich as those at Agnanti Mezze, these beans were still delicious. Large, tender white beans in a spicy, tangy tomato sauce filled with sweet onions, fragrant oregano, and a hefty dose of black pepper. Thick and hearty, this could be a meal alone if paired with some of Uncle Nick’s excellent tzatziki and pita bread.

Greek Fries

The best thing at this restaurant, hands down. Thicker than chips but thinner than steak fries, these round, golden spuds are the ideal combination of crispy, creamy, and salty. Dusted with dried Greek herbs and salt, they need no dipping sauces or accompaniments.

Mahi Mahi

There is always a large selection of fish at Uncle Nick’s, and if it’s on the menu, it’s fresh. It is the restaurant’s policy never to serve frozen fish, and every fish I have tried has been excellent. The mahi mahi was an example of how really fresh foods need minimal adornment to shine. The fish was simply rubbed with herbs olive oil, then grilled skin side down on an open grill. The result was a tender, moist, velvety fish that was unbelievably mild, with an enjoyably fatty mouthfeel. A spritz of lemon was all that was needed to finish this fish – if you like fish, you must get some at Uncle Nick’s.

The zucchini, eggplant, peppers, and potato dish served alongside the fish deserves its own mention. Savory, earthy with thyme and oregano, and cooked until all the vegetables were soft and creamy – kind of like gourmet baby food. Sound gross? Well, it wasn’t…it was awesome. One of the best dishes of the day.

Uncle Nick’s is just the best. Cheap food, big portions, good service, and GREAT food. We didn’t even get the fragrant Cretian Meatballs, the garlicky Scordalia dip or the meaty, robust Pasticcio this time. That’s the thing about Uncle Nick’s – no matter how many times you go, you always have stuff you need to order next time. 
And there will most certainly be a next time.
Uncle Nick's on Urbanspoon
Filed Under: Hell's Kitchen Tagged With: , ,

Avgolemono

November 9, 2011 By 2 Comments
Stop lying to me.
No, more than that…stop lying to yourself. 
You have been stuffing yourself silly, haven’t you. You have been eating maple muffins, tamale pie and fig pizza nonstop. And, I will admit…it’s kind of my fault. I’m the one posting all these recipes, after all. But I want you to live a long, healthy life(so you can continue to read my blog). And, also…I’m at that point where I need to get bigger pants. I need a little detox action. And the perfect way to do this is with some Avgolemono. This Greek chicken soup recipe is so much more than plain old chicken soup. It’s incredibly tart, with plump orzo and rich chicken broth. I add cannellini beans and cayenne pepper to make this fully flavored soup, and though it takes awhile, it is incredibly easy to make. 
Avgolemono

Ingredients:
8 Cups boxed chicken stock
6-8 Chicken wings
1 Onion, peeled and roughly chopped
1 Bunch celery, roughly chopped
2 Carrots, roughly chopped
2 Whole cloves of garlic, peeled
1 Bunch oregano (on the stem) washed
Juice of 7 lemons
1 Can cannellini beans
1Cup orzo
4 Eggs, separated
Olive oil, in which to saute
Salt, pepper and cayenne to taste

1) In a large pot, saute the vegetables and red pepper flakes in a small amount of olive oil until translucent.

2) Add the chicken stock

 and throw in the chicken wings.

3) Cover the pot and boil it for at least 1 hour – the longer the better. The reason you use chicken wings is to release the collagen from the fatty, cartilage-y chicken wings into the broth, making it rich and gelled. Taste the soup when you are done boiling it and add salt or pepper as needed. It shouldn’t be insanely spicy – just gently zesty.

4) Using a slotted spoon or a colander, strain the soup so all the veggies and chicken are out of the soup, and toss the veggies. You can toss the chicken or shred the meat to use in the soup. 

5) Add the orzo to the soup and simmer until it is al dente, about 20 minutes.

6) While the orzo simmers, beat the whites until they are at medium stiffness…

then add the yolks

and the lemon juice to the whites.

Be sure to incorporate the yolks and juice gently so they don’t deflate the whites.

7) With a ladle, take a bit of the broth and put it in the bowl with the egg and lemon mixture, whisking the mixture furiously the whole time.

This is called tempering, and it gently brings the eggs up to the soup’s temperature without curdling them. You MUST keep whisking or the eggs will scramble.

8) Add the egg mixture to the soup.

9) Taste for seasonings again and adjust according to your preferences, add add the cannellini beans. 

This is so delicious. Incredibly bright yet also rich with that fortified chicken stock. It is deceptively creamy and decadent feeling, though there is no butter or cream in here. It has the texture of Turkey Tetrazzini and the bright zing of lemon with firm cannellini beans and a kick from the cayenne pepper. Serve this with a Greek or Cucumber Salad for the ultimate indulgence.

Well, the ultimate sinless indulgence, that is. 

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Fig and Olive – The Whole Shebang

October 5, 2011 By 2 Comments
What’s the last time that you ordered everything off the menu? That you just gave into all of your gustatory whims with reckless abandon and tried every damn thing that struck your fancy?
The last time I did that was at brunch at Fig and Olive.
 The casually upscale mini chain, with several NYC outposts, features a Mediterranean menu with a plethora of appetizers, main courses and tasting plates.
 The large Meatpacking branch of the restaurant was elegantly decorated, classic and inviting enough for bunch with my parents but also classy enough for drinks with a coworker.
 Bread Basket
This really should come gratis to every table. When you are at a nice restaurant, you should just get a basket of bread. I’m not asking for a slab of pate or an escargot amuse bouche, but a nicely made loaf of sourdough? That isn’t asking too much. 
 This was certainly a delicious bread basket, with crusty French bread, tangy country bread and crispy-doughy croissants among other tasty treats. The sweet whipped butter, tangy marmalade and homemade fig spread were tasty as well, but to charge for a bread basket at brunch? That was a little pretentious. I mean, they know all brunch customers are hungover. They KNOW we need carbs, stat!
 Every Crostini on the Menu
That’s right. My father and I decided to share every crostini on the menu. Soft prosciutto, tangy yogurt, nutty cheeses and a plethora of other ingredients topped these crunchy breads. Though they were all delicious – really, every SINGLE one was fresh, vibrant and light – there were a few standouts:
Crab, Avocado, Cilantro, Pine Nuts – the most fragrant, intoxicating crab I have had in recent memories. Crab is so often sweet, but here it was earthy and savory. A heavy hand with garlic and cilantro grounded the crab, making it meaty and breaking up its inherent richness. The avocado echoed the buttery texture of the crab while adding a decadent, fatty texture. It was perhaps my favorite crostini.
Crushed Tomato and Olive Oil – everything I hoped the Pan con Tomate at Socarrat Paella Bar would embody. The crisp crostini was rubbed with a garlic clove, it’s pungent taste mingling with the wheaty bread and the sweet, acidic tomatoes. The olive oil mellowed the strong flavors of the garlic and the brightness of the tomatoes – it was an entirely cohesive dish. 
Roasted Bell Pepper, Ricotta, Capers – the bell peppers were heavy with sweetness, velvety and thick. The capers added bursts of salt and the ricotta enveloped the whole dish with its mild sweetness. The strength of all the ingredients worked well, playing off each other. 
Salmon, Ricotta, Citrus, Cilantro - I would NEVER have put these ingredients together, but hey worked so well! The salmon was done ceviche style – cured with lime and lemon, so the outside was barely “cooked”, adding a slight snap to the bite outside the silky, decadently fatty fish within. The predominant tastes here are sour and fragrant, with the cilantro providing a grassy, spicy punch. The ricotta acts as a backdrop, not as greasy or rich as mayonnaise, but creamy enough to temper the citrus. This was out of this world. 
Every Single Ceviche and Tartare on the Menu
I love ceviche – fish that is “cooked” by marinating it in lime juice until the fish’s flesh is cooked on the outside and still incredibly rare within. It is Peruvian in origins, but here there is a decidedly Mediterranean flare. Tartare is just something served raw. Two of the ceviches/tartare – the salmon and the crab – made an appearance on the crostinis, and were huge hits. The other two were:
Sesame Tuna Tartare with Chive, Shallot and Cucumber – this was the most Asian influenced dish of those that we tried, and while it was good, it was not outstanding. The tuna was fresh and tender, but not mushy, well accented by biting shallots, mild cucumber and salty soy. Unfortunately, the sesame flavor was not prebalent enough, and the dish felt a bit one dimensional – all bite and salt, with no lush or nutty notes. It was good, but not a must order. 
Branzino Lemon Ceviche with Red Onoin, Tomato, Fennel and Dill - the BEST dish on the table – and, as you see, we ordered quite a few dishes. The branzino, cut into large but not unwieldy slices, was saturated with the fresh taste of lemon, verdant dill, pungent red onion and sweet fennel. The branzino itself was tender and pleasantly salty – it tasted incredibly fresh and bright. The tomatoes were added in right before we got the dish, so it was not mushy or mealy. The fennel added a crunchy texture and the marinade itself was so fresh and mouthwatering that I was spooning it into my mouth like soup. This was remarkable. 
The whole brunch was pretty remarkable. The ambiance was lovely, the prices were fair and the food was inventive and flavorful. Plus, I got to fulfil my lifelong dream of ordering everything off at least one section of the menu.
Fig & Olive on Urbanspoon
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Moussaka – Greek Lasagna

August 5, 2011 By 1 Comment
Moussaka. It is basically Greek lasagna.
Or is it Greek Shepherd’s Pie?
Maybe it’s an entity all its own.
A spicy-savory combination of lamb, squash, potatoes and custard, it is a hearty meal that is perfect for using the late summer produce that is all over the farmers markets right now.
And it’s a great way to spend 3 hours when you have air conditioning and it is over 90 degrees outside.

Ingredients:
4 lbs assorted eggplant (standard, fairytale, white, etc)
8 large zucchini or yellow squashes
1 lb. potatoes, boiled until tender, peeled and sliced into 1/4″ thick rounds
2 lbs. ground lamb
2 each onions and garlic cloves, diced
1 tsp. each ground cinnamon, allspice, nutmeg and dried oregano
6 fresh tomatoes, or 1 can peeled tomatoes
1 small can tomato paste
1 tsp sugar
1 cup grated Parmesan cheese
2 sticks butter
1 cup flour
4 cups milk
8 egg yolks
Salt and pepper, to taste
First, preheat your oven to 350 degrees and line a large cookie sheet with tinfoil. Also, set a large pot of water to boil.

Now you are going to slice your eggplant into 1/4 inch thick rounds.

  If the eggplants tiny, like Japanese or Fairytale varieties, feel free to leave the skin on.

 If they are larger, you will want to peel them with a vegetable peeler,

 and then slice them. No matter what variety of eggplant you choose, you want eggplants that are firm and smooth skinned, with a hefty weight for their sizes.

 Now, place your eggplants in a colander, then set the colander in a bowl.

 Sprinkle the eggplant liberally with salt,

 and put a plate on the eggplant. Make sure the plate is small enough to fit INSIDE the colander, so it can be weighted down with a few cans. This step is used to press the excess moisture and bitterness out of the eggplant. Let it sit for at least 30 minutes, or up to an hour. Water will collect in the bowl.

In the meanwhile…

 Chop both ends off…

 of your zucchini and squash.

 and slice each squash lengthwise into 3 long strips.

 Put it on the foiled pan, drizzle it HEAVILY with olive oil (squash just soaks up that oil so quickly, you will want to use more than you think you need), and put it in the preheated oven.

 Now, take your tomatoes, cut a small cross mark in the bottom of the tomato (not the stem end), and

drop it into the pot of boiling water for about 20 seconds. When it comes out, put it into a bowl of cold water to stop the cooking process and…

Voila!

The skin will peel right off.

Cut the tomatoes into slices and set them aside.

 Now it’s time to take your diced onions and garlic,

 and set it to gently saute in a new pot until golden and translucent.

 Meanwhile, slice your potatoes thickly. We used Yukon Golds, but feel free to use Russets. Just be aware that russets will dissolve more and become more like mashed potatoes, while Yukons will retain their form and be more like baked potatoes. It’s all what kind of texture you like.

 When the onions are translucent, you want to throw your lamb and all the dried spices EXCEPT the nutmeg into the pot. The minute the spices hit the pot and the lamb starts to cook, you should be hit with an intoxicating aroma. Sweet, earthy, meaty, spicy…if this doesn’t make you drool, there’s something wrong with your drooler.

 Move the lamb around so it starts to brown (it should do so quickly), and then toss in your can of tomato paste,

stir it in

and let it cook on low for about 15 minutes, or until the lamb is fragrant but no longer pink. Then remove it from the heat, and reserve it for later.

Your squash should be done by now – soft in the center and crispy and caramelized at the edges. You don’t want a deep brown color here – just a light golden one. If the squash still has a little crunch, that is okay. It will continue to cook in the oven later.

 Now, it’s time to release your eggplant from it’s watery, salty bath.

 Be sure you REALLY rinse off your eggplant, unless you want a layer of salt and inch thick in your moussaka.

 Then, pat dry your eggplant,

 and layer it on the pan with a lot of olive oil. It’s okay if there is some overlapping here. And…once again…you need a LOT of oil here. You are basically oven sauteeing this.
Wow, I just made up a cooking term.

In about 40 minutes, this is what you will have. A pan full of eggplant chips, ranging from crispy and almost black to soft and barely golden.

On to the custard:

In a new pot, gently melt your butter. You want the heat pretty low here, because you don’t want it browned at all.

 Once it is melted, add your milk, and

 your flour. This is the genius of this custard. Unlike bechamel, where there is a lot of whisking involved to get rid of lumps, adding the flour into the liquid creates a smooth, thickened liquid with almost no lumps at all!
 
Now, it’s time to add your lightly beaten egg yolks,

 your nutmeg,

 and some salt and pepper! In about 12 minutes, you will have a thick custard that is mostly tasteless, but don’t worry…it will develop the right taste once it cooks in the oven.

 Now, for the assembly:

 1)Custard

 2)Potatoes

 3)Tomatoes

 4)Lamb

 5)Custard

 6)Rosemary (optional, but it really does add a wonderful woodsiness that enhances the lamb’s slightly gamey taste)

7)Squash

 8)Custard

 9)Eggplant

 10)Custard and cheese

 11)Repeat steps 1-10 until all ingredients are used.

 You may have more potatoes and meat than anything else. In that case, the last few layers might be more meat and potato centric than the others.

 As long as you finish the top with custard and cheese, it’s all good!

 Pop this thing into the oven for about 1 hour, or until the potatoes are soft and the smell invading your kitchen is a little too delicious. If the top gets too brown whilst cooking, feel free to cover the top with foil.

 Let it cool if you can. Moussaka is just delicious room temperature. Of course, if you are me…

 You won’t be able to wait for it to cool. This meat pie is so fragrant, so luscious looking beneath it’s darkened crust, so soft to the touch that you will REALLY have to eat it whilst piping hot. The lamb is spicy with allspice, and the cinnamon and rosemary bring out the lamb’s natural grassiness. The squash and eggplant are soft and melting, The potatoes, buttery and tender, soak up the rich egginess of the custard. The tomatoes release all of their sweet acidity and melt into the caramelized onions and garlic. The Parmesan cheese brings a sharpness to the dish that makes the whole thing bright and multifaceted. This is a dish for someone who likes lamb. If you don’t like it, you won’t like this. This is all about the lamb – well, maybe it’s all about the vegetables. Well, it’s really kind of about the custard.

Really, it’s all about eating it out of the pan. Which is just what I did. 
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