Moussaka

Recipe Ingredients

		Meat Filling
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - diced (large)
2 lbs	908g / 32oz	Ground lamb
		(leftover lamb can be ground and used)
2 tablespoons	30ml	Pureed garlic
4		Tomatoes - peeled, seeded,
		And diced
1/2 cup	118ml	Brandy
1/2 cup	118ml	Tarragon vinegar
2 tablespoons	30ml	Ground cumin
1/2 teaspoon	2.5ml	Freshly-ground white pepper
		Eggplant
3		Eggplants - with skins (large)
		Coarse salt
2 cups	474ml	Olive oil
		Vegetable Filling
3		Carrots - peeled, sliced thin
1 cup	237ml	Chinese snow peas - (4 oz)
2		Leeks, white and light green parts - cut in half
3		Celery stalks - peeled, and
		Cut into 1" lengths
2 cups	474ml	Mushroom caps
4 tablespoons	60ml	Unsalted butter - (1/2 stick)
1/2 teaspoon	2.5ml	Salt
		Custard
9		Eggs
2 1/4 cups	533ml	Heavy cream
1 1/4 teaspoons	6.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
1/4 teaspoon	1.3ml	Freshly-grated nutmeg
3/4 cup	109g / 3.8oz	Grated Parmesan cheese
		For Serving
1		Pimento Sauce - see * Note

Recipe Instructions

* Note: See the "Pimento Sauce" recipe which is included in this collection.

For the meat filling: Preheat oven to 400 degrees. Heat oil in a large ovenproof skillet over moderate heat. Cook onions until soft. Add lamb and garlic, and cook until browned, stirring occasionally. When meat is well browned, stir in remaining ingredients. Transfer to oven and bake until quite dry, about 45 minutes. Set aside to cool.

For the eggplant: Cut eggplant into 1/4-inch slices, lengthwise. Sprinkle with salt on both sides, and let rest on a rack until moisture rises to surface, about 30 minutes. Pat dry with paper towels. Heat oil in a large skillet over medium-high heat. Fry eggplant briefly, 1 to 2 minutes per side. Set aside to drain on paper towels.

For the vegetable filling: Wash and dry all vegetables, then cut into fine julienne. Blanch carrots and peas in a small saucepan of boiling water just until water returns to a boil. Refresh in cold water, drain, and reserve.

Melt butter in a medium skillet over moderate heat. Cook leeks along with salt 1 minute, add celery and cook 1 minute, then mushrooms and cook an additional minute. Set aside to cool. Toss all vegetables together in a large bowl and reserve.

For the custard: Combine eggs, cream, salt, pepper, and nutmeg in a bowl. Whisk until smooth. Pass through a strainer to remove any stray eggshells. Whisk in Parmesan cheese and set aside.

To assemble: Preheat oven to 350 degrees. Stir one third of custard into meat filling. Combine remaining custard with vegetable filling.

In a 9- by 13-inch roasting pan or casserole, arrange one-third eggplant slices to completely cover bottom. (The slices may overlap. That's fine.) Spread half meat filling on top, then cover with another third eggplant slices. Pour all vegetables in custard on top. Cover with remaining eggplant, then spread remaining meat mixture evenly over top.

Place the moussaka pan inside a larger roasting pan and pour boiling water into roasting pan until it rises halfway up the sides of the moussaka pan. Bake, uncovered, until custard is set in center, about 1 1/2 hours. You can test for doneness by sticking a knife in the center. If custard oozes out, cook longer.

Cut into individual portions and lift out with a spatula. Serve immediately, topped with Pimento Sauce. Moussaka can be made 1 or 2 days in advance and reheated in a 325 degree oven for 25 minutes.

This recipe yields 10 to 12 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A41 broadcast 11-27-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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