Moussaka

Salt, place in colander, and let drain at least 30 minutes:
· 2 large eggplants, slided lengthwise into 1/4-inch slices

Meanwhile, heat in a deep, heavy skillet over medium high heat:
· 1 inch olive oil

Fry briefly in the oil, 2 to 3 minutes, without letting them cook through:
· 1 pound of potatoes, peeled and cut into 1/4 – inch slices

Remove to paper towels to drain. Layer the potatoes in a lightly oiled 9x13-inch baking dish at least 2 ½ inches deep. Set aside.

In the same oil, cook over medium-high heat:
· 3 large green bell peppers, seeded, quartered lengthwise, and cut into 1-inch pieces

Cook, stirring often, until they begin to brown, about 10 minutes. Remove to paper towels, and place in a medium to large skillet over medium heat. Add and sauté, stirring often, for about 10 minutes.
· 1 pound ground lean lamb
Add:
· 1 ½ cup chopped onions
Continue to sauté, stirring often, for another 10 minutes or until onions become translucent. Add:
· ½ to 1 ½ tsp ground red pepper
· 1/3 cup red wine
· ½ cup currants
· 1 lb. ripe tomatoes, finely chopped, or 2 ½ cups canned chopped tomatoes in their juice

Lower the heat and simmer for about 15 minutes. Season with:
· Salt
· ¼ tsp black pepper
· 1 to 2 pinches nutmeg
· ½ to 1 tsp Ras el Hanout* [DON'T FORGET TO MEASURE IT OUT:)]

Remove from the heat and set aside. The mixture should be spicy. Preheat the broiler. Rinse and dry the eggplant and place them on a baking sheet. Brush both sides with oil, and broil until golden on both sides, about 3 minutes each side. Preheat oven to 400 degrees. Arrange eggplant over the potatoes. Spoon the lamb and tomato sauce over the eggplant and layer with the peppers. Pour over:
· Yogurt and Olive Oli Bechamel*
Bake for one hour, until the top starts to color and the moussaka becomes bubbly. Let sit for 15 minutes before serving.


Ras El Hanout
· 2 tbs ginger
· 2 tsp black pepper
· 2 tsp allspice
· 2 tsp nutmeg
· 2 tsp mace
· 2 tsp cardamom
· 2 tsp cinnamon
· 2 tsp turmeric
· 1 tsp coriander
· ¼ tsp ground cloves
· ¼ tsp red pepper


Yogurt and Olive Oli Bechamel
Whisk together in a saucepan over medium heat:
· 4 tbs olive oil
· 4 tbs all-purpose flour

Cook, whisking, for about 1 minute until the mixture starts to froth. Remove from heat, whisk for a couple of minutes, then pour in, whisking constantly:
· 2 cups cold whole milk

Whisk in:
· 1 cup whole-milk yogurt

Set over the heat and, whisking, bring to a boil to thicken. The mixture may look curdled, but it will smooth once it has boiled and thickened. Stir in:
· 2/3 cup grated Gruyere cheese
· Salt
· Pepper

Stuffed Grape Leaves

For vegetarian version, omit the lamb, double the rice, and add ½ cup dried currants and 2 tbs. pine nuts to the filling mixture, then pour an additional 1 cup of liquid into the pan before cooking.

Drain:
· Two 8-oz jars grape leaves in brine

Separate the leaves in a large bowl and cover with boiling water. Soak for 1 hour, changing the cold water twice to remove excess salt. Drain them and pat dry. Mix together until well combined:
· 1 ½ lbs. lean ground lamb
· 1 medium onion, finely chopped
· ½ cup finely chopped mixed fresh herbs (parsley, dill, mint)
· 1/3 cup white rice
· 1 tbs. salt
· 1 tsp. dried thyme
· Black pepper

Line a Dutch oven or large saucepan with several grape leaves. To stuff the remaining leaves, place each on vein side up on a plate. Put a heaping tablespoon stuffing on the leaf near the stem. Fold this end over the stuffing, then fold in the 2 sides and roll up the leaf like a small cigar, tucking in the edges to make a neat package. Squeeze gently and place seam side down in the prepared pan. Continue stuffing the leaves in the same manner, packing them in tightly together in a single layer. Repeat with a second layer. (Leave a few leaves unstuffed.)

Drizzle over the top:
· 3 tbs. olive oil

Pour in:
· 2 cups chicken or beef stock or water

Cover the top with more grape leaves and weight with a small plate. Cover the pan and simmer over low heat until the lamb is cooked and the packages are hot, about 30 minutes. Serve hot or cold.

Dinner Spanakopitas (Barefoot Contessa recipe)

· 1/4 cup good olive oil
· 1 cup chopped yellow onion
· 3 scallions, white and green parts, chopped
· 2 (10 ounce) packages frozen chopped
· spinach, defrosted
· 4 extra-large eggs, lightly beaten
· 3 tablespoons freshly grated Parmesan cheese
· Plain dry breadcrumbs
· 2 teaspoons kosher salt
· 1 teaspoon freshly ground black pepper
· 1 teaspoon ground nutmeg
· 2 cups small-diced feta cheese (12 ounces)
· 3 tablespoons toasted pine nuts
· 16 sheets frozen phyllo dough, defrosted (about 8 ounces)
· 1/4 pound (1 stick) unsalted butter, melted
· Shaved sea salt and ground pepper for sprinkling

1. Preheat the oven to 375 degrees.

2. Heat the olive oil in a medium saute pan, add the onions, and cook for 5 minutes over medium-low heat. Add the scallions, and cook them for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.

3. When the onions and scallions are done, add them to the spinach. Mix in the beaten eggs, Parmesan, 3 tablespoons of breadcrumbs, salt, pepper, and nutmeg. Gently fold in the feta and pine nuts.

4. Place one sheet of phyllo dough flat on a work surface, placing the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of breadcrumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter and sprinkle lightly with breadcrumbs. (Use just enough breadcrumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with breadcrumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the end and roll the phyllo up diagonally (see left).
Then fold the phyllo over straight and then diagonally again, enclosing the filling. Continue rolling diagonally and straight until you reach the end of the phyllo. The filling should be totally enclosed.
Continue assembling phyllo layers and rolling the filling until the filling is gone.

5. Place on a baking sheet, seam side down. Brush with melted butter, sprinkle with flaked sea salt and ground pepper, and bake for 30 to 45 minutes, until the phyllo is browned and crisp. Serve hot.

Whipped Feta With Roasted Peppers

Combine in a food processor:
· 1 lb. feta, crumbled
· 2 tbs. extra-virgin olive oil

Pulse until feta is creamy. Add:
· 1 red bell pepper, roasted, peeled, seeded, and coarsely chopped
· 2 or 3 fresh jalapeno peppers, seeded and minced
· 2 pickled pepperoncini, rinsed, seeded, and minced
· Black pepper

Ulse unitl mixture is well combined while gradually adding:
· 3 tbs. extra virgin olive oil
· 2 tbs lemon juice

The feta should be creamy and spreadable. Taste and add more olive oil and lemon juice if desired. Serve with pita or crackers.

September - Greece