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Star
Posts:
3,039
From:
You'll find me in beautiful Fort Lauderdale, FL!
Registered:
1/31/02
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(7 of 7)
Sep 20, 2004 7:22 PM
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I've not tried the recipe yet, Weez, so if you do try it in the near future I'd love to hear what you think!
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Weez Graybiel
Posts:
1,049
Registered:
10/28/03
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(6 of 7)
Sep 17, 2004 8:00 PM
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Wow Star! I've never seen a Moussaka recipe like that - I can't wait to get some company over so I can dazzle them with it.
Thanks!
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Star
Posts:
3,039
From:
You'll find me in beautiful Fort Lauderdale, FL!
Registered:
1/31/02
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(5 of 7)
Sep 17, 2004 3:38 PM
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Weez, this is yet another moussaka recipe that I came across and thought I'd share as it is similar to, but not just like your recipe. I enjoy comparing! This is from Gourmet magazine.
Croation Moussaka
For filling
2 lb tomatoes
4 lb large boiling potatoes
3 cups vegetable oil
2 tablespoons unsalted butter
1 large onion, chopped
5 garlic cloves, finely chopped
2 lb ground chuck
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)
1/2 cup fine dry bread crumbs
For topping
2 tablespoons unsalted butter, melted and cooled
6 large eggs
1 cup whole milk
1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)
1/2 cup fine dry bread crumbs
Make filling:
Cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 6- to 8-quart pot of boiling water 10 seconds. Transfer tomatoes with a slotted spoon to a bowl of ice and cold water to cool. Peel off skin with paring knife, beginning from scored end, and discard. Finely chop tomatoes.
Peel potatoes and cut into slices slightly less than 1/4 inch thick.
Heat oil in a 4- to 5-quart pot over moderately high heat until it registers 370
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Anna Lagarias
Posts:
795
Registered:
1/31/02
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(4 of 7)
Sep 3, 2004 3:14 PM
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Moussaka is one of those favorite meals that stretches back to my childhood, being of Greek descent. Interesting version of this classic, Weez.
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Weez Graybiel
Posts:
1,049
Registered:
10/28/03
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(3 of 7)
Sep 3, 2004 9:08 AM
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For some reason, British names for vegetables are different than they are here - courgette is zucchini, aubergine is eggplant and (in case it ever arises in the future) capiscum is bell pepper.
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Star
Posts:
3,039
From:
You'll find me in beautiful Fort Lauderdale, FL!
Registered:
1/31/02
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(2 of 7)
Sep 2, 2004 6:03 PM
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Weez -- this is a word I'm not familiar with, what is a courgette?
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Weez Graybiel
Posts:
1,049
Registered:
10/28/03
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(1 of 7)
Aug 31, 2004 4:54 PM
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I saw this on the Campbell's UK site and thought it looked fabulous. I just hope that the Canadian "Tomato with Basil & Oregano" tastes the same as the British "Italian Tomato".
Lamb Moussaka
Ingredients
500g (1lb) minced lamb
1 onion, finely chopped
1-2 garlic cloves, crushed
1 courgette about 150g (5oz), chopped
295g can Campbell
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