We have started a tradition of Sunday Dinner at our house. We thought it would be a great time to sit down, relax and enjoy delicious food, some nice wine and good conversation. Yesterday it was my turn this week to be the cook. So I decided I wanted to do something challenging. I am the type of cook who likes to use as little dishes as possible. It is an unwritten rule of mine, a goal, as I like as little clean-up as possible. However, I also decided when I had time on my hands, after moving to FLA and having the pace of a slower life, I would challenge my cooking skills and try more complicated dishes that had many steps, lots of ingredients and was a slow process all around. Kind of spend the day the way my Grandmother used to—in the kitchen! It took me 3 hours to do everything, but I had the best time and man, was it good!


One of my favorite cuisines is Greek. I am a huge fan of all Mediterranean foods – Italian, Turkish, Moroccan, Lebanese, Israeli, you name it, but Greek, Greek holds a very special place in my heart. I think it has to be the copious amounts of olive oil, and the savory mixed with sweet, it just makes my heart and my stomach really really happy.

So if you are up for a challenge and want to spend all day in the kitchen slaving over the stove, having a great time…..or if you just want your dinner to end in applause and a chorus of “Ohhhh”s and “Ahhhh”s try this out. You won’t regret it! And neither will those you feed!

Moussaka:
From Mediterranean Cooking by Reader’s Digest:

There are many variations on this classic dish. It is very filling and when served with a salad, makes a hearty meal. Moussaka is one of the best-known Greek dishes and is believed to have originated in Greece. However, the name is of Arabic origin, and is served throughout the Middle East and Turkey.

INGREDIENTS:
3 eggplants cut in ¼ inch slices
Salt
¾ cups extra virgin olive oil
2 red onions finely chopped
1 ½ lb of ground beef
½ cup of dry red wine
Freshly ground pepper
1 lb peeled and chopped tomatoes
1 TBS chopped fresh parsley
¼ teaspoon nutmeg
¼ teaspoon cinnamon
Water (as needed)
¼ cup of butter
½ cup of flour
2 cups whole milk
½ cup parmesan cheese
2 large egg yolks, lightly beaten

Place eggplant in a colander. Sprinkle with salt and let drain for one hour.
Heat 2 TBS of oil in a large saucepan over medium heat. Sauté the onions for 8-10 minutes, or until lightly browned. Add the beef and sauté over high heat until well browned. Pour the wine in and cook until evaporated. Season with salt and pepper. Stir in tomatoes, parsley, nutmeg and cinnamon. Cook for 45 minutes, adding water if the sauce begins to dry out.
Preheat the oven to 400 degrees.
Melt the butter in a saucepan over medium heat. Stir in 1/3 cup of flour to make a smooth paste. Slowly pour in the milk, stirring constantly until it comes to a boil. Lower the heat to very low, cover and cook for 10 mins. Stirring often. Remove from heat and let cool to warm. At that point stir in cheese and egg yolks. Season with salt and pepper.
Sprinkle the eggplants with remaining 1 TBS of flour. Heat the remaining 2/3 cup of oil in a large frying pan. Fry the eggplant in batches for 5-7 minutes or until browned. Drain well on paper towels. Place half the eggplant in a large baking dish. Cover with the meat sauce followed by the remaining eggplant. Top with the cheese sauce. Bake for 25-35 minutes or until cheese is golden brown. Serve hot or warm. Serves 8.