Moussaka
From the blog For Love of the Table
3 c. milk
a quarter of an onion, peeled
1 bay leaf
pinch of nutmeg
1 28-oz can Italian plum tomatoes or 2 lbs. vine ripened tomatoes
3 T. olive oil
1 large onion (about 12 oz.), cut into a small dice
1 1/2 lb. ground lamb
3 to 4 cloves garlic, minced
1 1/2 t. cinnamon
1 1/2 t. dried oregano
1/2 t. cayenne
2 slightly rounded T. double concentrated tomato paste
3 to 3 1/4 lbs. eggplant
Olive oil for brushing—about 1/4 cup
4 T. butter
6 T. all-purpose flour
3/4 c. grated Pecorino
In a medium saucepan, bring the milk, onion, bay leaf and nutmeg to a simmer. Remove from the heat and cover. Let the milk steep for 20 to 30 minutes.
If using canned tomatoes, pulse them in the food processor to get a chunky purée, or pass them through a food mill fitted with the coarse disk. If using fresh, peel and core the tomatoes and place in a bowl. Crush the tomatoes with your hands. (If you prefer, pulse them in the food processor). Set aside.
In a large sauté pan, sweat the onion, along with a pinch of salt, in the olive oil over medium heat until the onions are tender and beginning to caramelize—about 15 to 20 minutes. Add the lamb and cook, breaking up the meat with a wooden spoon. Continue to cook until the lamb is fully cooked (no traces of pink remain) and is sizzling a bit in its fat. If the lamb is very fatty, tilt the pan and spoon off some of the excess fat. (It is likely that the lamb will be very fatty. It is important to take the time to do this.) Season the lamb with salt and add the garlic, cinnamon, oregano, and cayenne and cook until fragrant (just a minute or two). Add the tomato paste and cook, stirring to distribute the paste, for another minute or two. Add the tomatoes. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened—about 30 minutes. Taste and correct the seasoning.
While the sauce simmers, top and tail the eggplants. Slice each eggplant lengthwise into 1/4- to 1/3-inch thick slices. Spread on a baking sheet as many of the eggplant slices as will fit in a single layer and brush both sides with olive oil. Season with salt and pepper. Broil the eggplant until golden brown; turn and broil the other side in a similar manner. Set aside. Repeat with the remaining eggplant.
When you are ready to build the Moussaka, finish the béchamel. Bring the infused milk back to a simmer and keep hot. In a medium saucepan, melt the butter over medium heat. When the foam subsides, whisk in the flour. Cook stirring/whisking constantly for a few minutes—the roux will be bubbly and straw yellow. Remove from the heat and pour in half of the hot milk (through a strainer), whisking constantly until smooth—it will thicken immediately. Strain in the remaining milk. Return to the heat and stir constantly until the sauce returns to a simmer. Taste and season as desired with salt and pepper.
Build the Moussaka: Brush a 13- by 9-inch baking dish with olive oil. Spread one quarter of the meat sauce in the bottom of the pan. Layer one quarter of the eggplant slices over the meat sauce. Repeat these two layers 3 more times, until all of the sauce and eggplant have been used up. Pour the béchamel over all, jiggling the dish to allow the sauce to penetrate. Scatter the Pecorino over all and place the baking dish on a sheet pan.
Bake in a preheated 350° oven until the Moussaka is bubbling and well browned on the top—about 30 to 40 minutes. Let the Moussaka sit for 20 to 30 minutes in a warm place before serving to allow it to set up (somewhat like lasagne). Serves 8 to 10.
Notes:
• The Moussaka can be made and built up through the point of making and adding the béchamel up to a day ahead. Chill the partially built Moussaka. To finish, bring to room temperature, make the béchamel and pour it over as directed in the recipe. Scatter the Pecorino over all and bake.
• When I make this in the fall, I always enjoy some right away. I then chill the rest, cut it into individual portions and freeze in containers of one or two servings. To serve, thaw it in the refrigerator overnight. It may be reheated in the oven (covered) or in the microwave