{"id":809,"date":"2015-01-13T16:54:02","date_gmt":"2015-01-13T16:54:02","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=809"},"modified":"2015-01-13T16:54:02","modified_gmt":"2015-01-13T16:54:02","slug":"moussaka-2015","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=809","title":{"rendered":"MOUSSAKA (2015)"},"content":{"rendered":"<ul>\n<li><strong><span style=\"color: #000000; font-size: small;\">3 large eggplants<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-size: small;\">salt<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-size: small;\">2 pounds lean ground lamb<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-size: small;\">\u00bc -1\/2 cup olive oil<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-size: small;\">2 medium onions chopped<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-size: small;\">4 cloves garlic minced<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-size: small;\">1 \u00bd T. ground cinnamon<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-size: small;\">\u00bd T. grated nutmeg<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-size: small;\">2 t. dried oregano<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-size: small;\">1 can (14.5 oz) whole tomatoes, un-drained<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-size: small;\">1 cup dry red wine<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-size: small;\">Freshly ground pepper to taste<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-size: small;\">5 cups (3\/4 pound) grated Kasseri cheese or Italian sharp.<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-size: small;\">\u00a0<\/span><\/strong><\/li>\n<\/ul>\n<p><strong><span style=\"color: #000000; font-size: small;\">Peel eggplant in lengthwise strips leaving a strip of skin every so often.<\/span><span style=\"color: #000000; font-family: Arial; font-size: small;\">\u00a0 <\/span><span style=\"color: #000000; font-size: small;\">Cut in \u00bd inch slices, sprinkle with salt and let sit on paper towel for a while to absorb moisture.<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-size: small;\">Place lamb and 1 T. oil in skillet.<\/span><span style=\"color: #000000; font-family: Arial; font-size: small;\">\u00a0 <\/span><span style=\"color: #000000; font-size: small;\">Cook, crumbling meat with a fork over high heat until just brown (3-4 minutes).<\/span><span style=\"color: #000000; font-family: Arial; font-size: small;\">\u00a0 <\/span><span style=\"color: #000000; font-size: small;\">Add onions and garlic and cook for 10 minutes.<\/span><span style=\"color: #000000; font-family: Arial; font-size: small;\">\u00a0 <\/span><span style=\"color: #000000; font-size: small;\">Season with herbs and cook 1 minute.<\/span><span style=\"color: #000000; font-family: Arial; font-size: small;\">\u00a0 <\/span><span style=\"color: #000000; font-size: small;\">Stir in tomatoes, wine, salt and pepper.<\/span><span style=\"color: #000000; font-family: Arial; font-size: small;\">\u00a0 <\/span><span style=\"color: #000000; font-size: small;\">Simmer uncovered 25-30 minutes.<\/span><span style=\"color: #000000; font-family: Arial; font-size: small;\">\u00a0 <\/span><span style=\"color: #000000; font-size: small;\">Remove from heat.<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-size: small;\">\u00a0<\/span><\/strong><strong><span style=\"color: #000000; font-size: small;\">Pat eggplant dry with paper towel.<\/span><span style=\"color: #000000; font-family: Arial; font-size: small;\">\u00a0 <\/span><span style=\"color: #000000; font-size: small;\">Dribble little olive oil in pan and saut\u00e9 in batches until lightly browned on both sides.<\/span><span style=\"color: #000000; font-family: Arial; font-size: small;\">\u00a0 <\/span><span style=\"color: #000000; font-size: small;\">Don\u2019t add too much oil.<\/span><span style=\"color: #000000; font-family: Arial; font-size: small;\">\u00a0 <\/span><span style=\"color: #000000; font-size: small;\">Heat oven to 300 degrees.<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-size: small;\">\u00a0<\/span><\/strong><strong><span style=\"color: #000000; font-size: small;\">Prepare b\u00e9chamel sauces:<\/span><\/strong><\/p>\n<ul>\n<li><strong><span style=\"color: #000000; font-size: small;\">\u00a0<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-size: small;\">\u00bd cup unsalted butter melted<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-size: small;\">6 T. flour<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-size: small;\">4 cups hot milk<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-size: small;\">\u00bd t. grated nutmeg<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-size: small;\">salt and pepper<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-size: small;\">3 large eggs beaten<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-size: small;\">\u00a0<\/span><\/strong><\/li>\n<\/ul>\n<p><strong><span style=\"color: #000000; font-size: small;\">Add flour to butter and whisk until smooth.<\/span><span style=\"color: #000000; font-family: Arial; font-size: small;\">\u00a0 <\/span><span style=\"color: #000000; font-size: small;\">Cook, stirring constantly for 1 minute.<\/span><span style=\"color: #000000; font-family: Arial; font-size: small;\">\u00a0 <\/span><span style=\"color: #000000; font-size: small;\">Gradually whisk in milk and cook stirring constantly until smooth and thickened.<\/span><span style=\"color: #000000; font-family: Arial; font-size: small;\">\u00a0 <\/span><span style=\"color: #000000; font-size: small;\">Season with nutmeg, salt and pepper.<\/span><span style=\"color: #000000; font-family: Arial; font-size: small;\">\u00a0 <\/span><span style=\"color: #000000; font-size: small;\">Stir \u00bd c. hot sauce into beaten eggs and then add egg mixture to remaining sauce.<\/span><span style=\"color: #000000; font-family: Arial; font-size: small;\">\u00a0 <\/span><span style=\"color: #000000; font-size: small;\">Cook several minutes longer, stirring constantly.<\/span><span style=\"color: #000000; font-family: Arial; font-size: small;\">\u00a0 <\/span><span style=\"color: #000000; font-size: small;\">Remove from heat.<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-size: small;\">\u00a0<\/span><\/strong><strong><strong><span style=\"color: #000000;\">Arrange \u00bd eggplant in rectangular casserole. <\/span><span style=\"color: #000000; font-family: Arial; font-size: small;\">\u00a0<\/span><span style=\"color: #000000;\">Spread lamb sauce over eggplant and sprinkle with 1\/2mcheese.<\/span><span style=\"color: #000000; font-family: Arial; font-size: small;\">\u00a0 <\/span><span style=\"color: #000000;\">Top with remaining eggplant.<\/span><span style=\"color: #000000; font-family: Arial; font-size: small;\">\u00a0 <\/span><span style=\"color: #000000;\">Pour the b\u00e9chamel over all and sprinkle with remaining cheese.<\/span><span style=\"color: #000000; font-family: Arial; font-size: small;\">\u00a0 <\/span><span style=\"color: #000000;\">Bake for 1 hour.<\/span><span style=\"color: #000000; font-family: Arial; font-size: small;\">\u00a0 <\/span><span style=\"color: #000000;\">Let cool to room temp, then refrigerate overnight.<\/span><span style=\"color: #000000; font-family: Arial; font-size: small;\">\u00a0 <\/span><span style=\"color: #000000;\">Let come to room temp before baking in 350 degree oven about 30 minutes.<\/span><span style=\"color: #000000; font-family: Arial; font-size: small;\">\u00a0 <\/span><span style=\"color: #000000;\">Makes 12-14 servings<\/span><\/strong><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>3 large eggplants salt 2 pounds lean ground lamb \u00bc -1\/2 cup olive oil 2 medium onions chopped 4 cloves garlic minced 1 \u00bd T. ground cinnamon \u00bd T. grated nutmeg 2 t. dried oregano 1 can (14.5 oz) whole &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=809\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[239],"class_list":["post-809","post","type-post","status-publish","format-standard","hentry","category-main-courses","tag-moussaka"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/809","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=809"}],"version-history":[{"count":1,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/809\/revisions"}],"predecessor-version":[{"id":810,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/809\/revisions\/810"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=809"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=809"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=809"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}