Archive for ‘Greece’

Moussaka

By , 27 May, 2010, No Comment

Moussaka

Hola Sonia, aquí te dedicamos mi mamá y yo la receta! It’s been a very long time since we have made Moussaka at home.  We adjusted the preparation of the eggplants to save on a few calories … We have been grilling eggplants for so long , that it didn’t seem very appetizing to fry them anymore!

Ingredients:

  • 4 Eggplants
  • 1.5 lbs (750 gr) ground beef
  • 2 large onions – chopped finely
  • 4 garlic cloves – pressed
  • 2 teaspoons salt
  • pepper
  • 1/2 teaspoon cinnamon
  • 1 teaspoon parsley
  • 1 teaspoon Herbes de Provence
  • 1 teaspoon sugar
  • 2 cups chopped tomatoes – peeled
  • 5 Tablespoons flour
  • 3 oz (75 gr) butter
  • 2 cups milk
  • 1 teaspoon salt
  • Pepper and nutmeg to taste
  • 7 oz (200 gr) grated cheese
  • Olive oil

Directions:

Eggplants:

  1. Moussaka 1
    Slice the eggplants lengthwise and place on a lined cookie sheet. Brush olive oil over them, and bake at 350ºF (180ºC) for about 15 minutes.

Meat sauce:

  1. In a large pan, fry the onions and the garlic in a little bit of oil.
  2. Add the ground beef.
  3. Add the chopped tomatoes, salt, pepper, cinnamon, parsley, Herbes de Provence, and sugar, and cook at medium heat for about 1.5 hrs.  The consistency should be that of the meat used for lasagna… not too dry, but not too watery.

For the cream sauce:

  1. In a saucepan, melt the butter at medium heat.
  2. Add the flour and let fry while stirring constantly for about 2 minutes.
  3. Add the milk, salt, pepper, and nutmeg. Bring the heat to medium – high, and continue stirring until it starts to boil.

Putting it all together:

  1. Cover a deep baking dish with a little bit of oil.
  2. Moussaka 2
    Start with a layer of eggplant.
  3. Moussaka 3
    Now add a layer of meat sauce.
  4. Moussaka 4
    Another layer of eggplant
  5. Moussaka 6
    Another layer of meat sauce.
  6. Now comes the cream sauce.
  7. Moussaka 7
    And at the end the grated cheese.
  8. Bake for 1 hour at 320ºF (160ºC)

Greek Salad

By , 18 April, 2010, No Comment

Greek Salad

This salad I learned to make with Chris, a dear friend of mine from Cyprus, while going to school at Indiana University. Ever since, it has been a favorite of mine, specially at large gatherings, for its ease of making, and because it is a salad that you can make a few hours in advance.

Ingredients:

  • 2 large cucumbers
  • 8 tomatoes
  • 3 onions
  • 1/2 cup wine vinegar
  • 1 cup olive oil
  • 3 Tablespoons oregano
  • 2 – 3 teaspoons salt
  • 1 cup olives
  • 1 cup feta cheese

Directions:

  1. Peel the cucumbers lengthwise, leaving some green stripes in-between.
  2. cucumbers
    Cut lengthwise in four and remove the seeds.
  3. Cut in cubes.
  4. tomatoes
    Slice the tomatoes lengthwise and remove the seeds.
  5. Cut the tomatoes in medium pieces.
  6. onions
    Cut the onions in medium pieces (similar in size to the tomatoes).
  7. Making Greek Salad 8
    Add the oil, then the vinegar, salt, oregano, and olives, and let it rest in the fridge until you are ready to serve.
  8. Making Greek Salad 9
    Add the feta cheese ( in small cubes). Mix again and serve!