Moussaka

I have been doing some experimental cooking since the holidays using eggplants and some other less commonly used (for me) ingredients.  I got a one pound package of ground goat (!) at the farmer's market a couple weeks ago and decided it might be good as part of a moussaka casserole.  I haven't made moussaka in decades.  When looking online for ideas for using the ground goat, moussaka was recommended.  I spotted a Bobby Flay recipe for moussaka and was inspired by his recipe but took quite a number of liberties based on the ingredients I had available.  Here is a link to his recipe.  

First, some of these things can be assembled in advance. I would recommend mixing the cheese ingredients (except for the Manchego) in advance and refrigerate.  Also, I think you could cook the ground meat mixture in advance and refrigerate (or even freeze!) until the actual assembly of the dish.  There are a lot of ingredients, so be sure to look over the list before you dive in (unlike me).  

A note about spices:  if you haven't updated your spice shelf in a while, do it!  It makes all the difference.  I pulled out a container of ground allspice and opened it.  I couldn't even smell the spice.  Then I opened a package of whole allspice and ground them in my spice grinder.  Oh my goodness.  Night and day. It is worth updating them every 6 months.  You won't believe the difference it makes in the quality of your cooking.

Moussaka

One pount ground lamb, beef goat, or pork (or a combo)

Olive oil

½ tsp ginger

½ tsp cinnamon

2 tsp ground allspice

¼ tsp ground cardamom (optional)

¼ tsp cayenne pepper

½ onion thinly sliced

1 red pepper, chopped

5 garlic cloves finely minced

1 cup red wine

3 Tablespoons tomato paste

salt

1 eggplant, peeled & cut crosswise into ¼ inch slices and brushed with olive oil.

ricotta or similar cheese, about one cup

goat cheese, about 1/2 cup or use what you have..

fresh chopped flat-leaf parsley to taste and appearance

¼ cup pesto

2 or 3 egg yolks

1 cup of semi hard cheese such as manchego, or similar.

Combine the ricotta, goat cheese, chopped parsley, pesto, and egg yolks and set aside. 

Sautee the ground meat(s) in a pan with the various spices and salt. Remove from the pan and allow the juices to drip into a bowl.  Discard juices.

Add a bit more olive oil and sauté the onions until translucent.  Add garlic and continue cooking for one minute.  Add meat back into the pan, and add the wine and the tomato paste.  Cook until most of the fluid is evaporated.  Remove from pan into a bowl and cool.

In a skillet heated to medium-high add a bit more olive oil and sautee the  eggplant slices until golden brown on each side.  Remove to a paper towel to drain and allow to cool.

Coat the inside of a casserole with olive oil.  Layer half of the eggplant slices, then half of the meat mixture, then half of the cheese mixture.

Scatter half of the lemon zest over the top.  Repeat.

On the surface scatter the grated cheese.  Bake in a 375 degree oven for 45-50 minutes.  Allow to cool for 20 minutes before serving.

Eggplant slices are brushed with olive oil before browning in a skillet.

Here the meat is being mixed with the sautéed onions and garlic.

First layer of sautéed eggplant going into the casserole dish.

First meat layer.

Then the cheese-egg layer.

More eggplant and I put half of the lemon zest over it (because I forgot to do it on the cheese layer!)

Spreading the final cheese-egg layer

Now sprinkling the layer of Manchego cheese on the top.

I served it with a tossed green salad. 

It was delicious!  I was pleasantly surprised about the ground goat:  it was really good.

I think ground lamb or beef would have been very tasty in this dish, too.

Mediterranean Casserole

I'm always trying to figure out what else I can do with leftover roast chicken besides a batch of chicken salad.  I'm happy that I tried a new dish because it was so delicious!
Ingredients:
3 cups chicken, dark and white meat, shredded and/or cut into 1-inch cubes
an assortment of autumn vegetables:  3/4 cup sweet potato, skinned, cross-cut into slices, then into halves
1-2 onion bulbs and greens, sliced
approximately one dozen brussels sprouts, cut into halves
one medium turnip, cross-cut into slices, then cut into halves
one can of soup (I used a type found in Central Market, but I recommend any sort of middle eastern or mediterranean-seasoned soup).
olive oil for sauteing vegetables.
Garam masala (click link for recipe on this blog, or use purchased)

In a nonstick pan put about 2 tablespoons olive oil.  Once warm add the vegetables and saute until slightly browned and fragrant.  Add about 1 to 2 teaspoons garam masala (or to taste).

While vegetables are browning, preheat oven to 350.  Arrange shredded chicken in the bottom of a cast-iron enamel (or glass) dish that has been coated with oil.  Once vegetables are slightly browned and fork-tender, spread evenly over the chicken.
Spread soup over the top of the ingredients.  If the soup requires some liquid for smoothness, add sparingly.
Bake approximately 20-25 minutes.

This dish was wonderful:  tasty, fragrant, and perfectly satisfying.  This would be very tasty as a vegetarian dish, as well.  Try it!  I served it with a salad and fresh fruit cut into slices.  Delicious!

"Day After Quilt Festival" Fall Frittata

A frittata is basically a baked egg casserole.  I love making them.  I enjoy the consistency of the eggs in the dish, and find that combining unusual ingredients will often generate pleasant-tasting results.

Ingredients (serves 2):

4 eggs, beaten

fresh arugula, coarsely chopped

1/2 small onion, chopped

1/2-2/3 cup fresh baked pumpkin, mashed and at room temperature

1/2 cup shredded cheese (I used Manchego)

1-2 T grapeseed or olive oil 

salt and pepper to taste

Preheat oven to 350.

Chop arugula and onion.  Set aside in separate containers.  Shred cheese.

Heat a non-stick pan to medium.  Add oil.  Saute onion until aromatic and slightly brown.  Add arugula and toss until wilted.  Remove from pan.  Add pumpkin and sautee until warmed through.  Remove from pan.

Prepare individual casserole dishes by spraying with a release agent and place on a baking sheet with a non-stick liner.  Pour equal amounts of egg into casseroles.  Distribute onion/arugula mixture in each; repeat with pumpkin.  Salt and pepper, then sprinkle the shredded cheese over the top.  Place in oven and bake for approximately 18-20 minutes, or until center is firm.  Remove from oven and serve immediately.