Two Great Recipes: Brussels Sprouts and Moussaka

I really wanted to talk this week about how very grateful I am to all you readers out there. I love to talk about food and of course make it. What I have found in this last year is how wonderful we all click together in the food community.

I never have a week go by that I am not calling someone to borrow a warmer or ask for a suggestion about something. I am constantly waiting to get that next fun recipe from a friend to share with everyone in reader land too. I have recently hooked up with one of Fargo’s voted “Best Places to Eat,” Josie’s Corner , downtown on Broadway. They have helped me out soooo much.

Anyway I guess having this forum to write I feel I should just let you all now how grateful I am, and you know who you all are. As I mention before I love sharing recipes with you as well.

Here are two, one from Linda Coates and the other from Deb Pullen. Occasionally Linda will send out new recipes that she has put together. They are always very good. Deb’s recipe I had requested after having this at our Dinner Club. Hope you enjoy them too.

Brussels Sprouts with Bacon and Tortellini

3 cups brussels sprouts (trim off ends, halve or quarter larger sprouts)
1/4 large onion, diced
1/2 package bacon, cut into small pieces
1/2 package fresh cheese-stuffed spinach torellini
2 Tbsp mascarpone cheese or sour cream
1/4 cup white wine
fresh ground pepper
gorgonzola cheese crumbles (or feta)

In large saute pan, brown bacon and onions, pour off excess fat. While bacon and onions are cooking, simmer brussels sprouts in salted water.
When sprouts are beginning to soften, add pasta.
When sprouts and pasta are tender, drain in colander.
Add wine to bacon/onion mixture, simmer one minute, add mascarpone (or sour cream) and pepper.
Add sprouts/pasta to bacon/onions, mix well.
Top with cheese crumbles

Moussaka

5-6 medium Globe eggplants (about 5-6 pounds)
Sea salt
Olive oil
4 medium onions, chopped
2 1/2 pounds of ground beef or lamb (I used lamb)
3 cups of chopped ripe tomatoes with juice (or canned tomatoes)
3 cloves of garlic, minced
6-8 whole cloves
1/2 teaspoon of ground cinnamon or a small stick (break off around 1 inch long)
1/8 teaspoon of ground allspice
2 bay leaves
(I also added 1/4 teaspoon dried thyme and 1 teaspoon balsamic vinegar)
1 cup of grated kefalotyri cheese (or pecorino or parmigiano reggiano)
1 cup of breadcrumbs (I used Italian breadcrumbs)
1/2 cup of dry red wine (I also added a can of pumpkin puree)
3 tablespoons of tomato paste (and I added 1/2 teaspoon italian seasoning)
Freshly ground pepper
Béchamel with cheese or 6 cups of basic béchamel

Bechamel Sauce

2 cans of evaporated milk (14.5 ounce cans)
8 tablespoons of cornstarch (or cornflour)
4 cups of water
2 eggs, beaten
1/2 cup of grated kefalotyri cheese (or pecorino)
1 tablespoon of butter-flavored vegetable shortening or butter
1 teaspoon of salt
pinch of grated nutmeg

In a large saucepan, bring the water to a boil. Once it boils, dissolve the cornstarch in one can of evaporated milk, and add to the water, stirring briskly with a wire whisk.

Lower the heat to medium and add the second can of milk, the salt, and shortening or butter.

Wash eggplants and trim off stems. Cut off 1/2-inch wide strips of the skin lengthwise, leaving about an inch in between, all around the eggplant, then cut eggplant lengthwise into 1/2-inch slices.

Put slices in a large bowl or on a tray, sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry. Brush slices lightly on both sides with olive oil and run them under the broiler on an ungreased cookie sheet until lightly browned and soft. Remove and set aside to cool. and set aside to cool.

Note: If you’ve never fixed this before, there are two reasons often given for salting the eggplant: (1) to remove any bitterness, and (2) to absorb some of the natural liquids.

Preheat the frying pan or skillet over low heat. When the pan is hot, add 2 tablespoons of oil and increase the heat to medium low.

Sauté the onions with a wooden spoon, until onions are translucent.

Add the meat and continue to sauté until lightly browned.

Add tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic, cinnamon, cloves, bay leaves, allspice, wine, and tomato paste, and mix well.

Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to an hour.

Note: If there is still liquid in the pan, continue to simmer uncovered, stirring to prevent sticking, until the mixture is as dry as possible. To prevent the final dish from having too much moisture, this step is crucial.

When dry, remove the cloves, bay leaves, and cinnamon stick (if used), and set aside uncovered until ready to use.

While the sauce is simmering, make the béchamel with cheese or 6 cups of basic béchamel, cover, and set aside.

Preheat the oven to 350F (180C).

Lightly oil a baking or roasting pan and sprinkle the bottom with the remaining breadcrumbs.

Place a layer of eggplant slices on the breadcrumbs (it’s ok to overlap) and spread the meat mixture evenly on top. Cover with the remaining eggplant slices, and carefully pour the béchamel sauce evenly over the top.

Bake for 30 minutes, then sprinkle the cheese over the top, and continue to cook for another 15 to 30 minutes, until golden brown.

Remove the moussaka from the oven and allow to cool for 20-30 minutes. Moussaka is traditionally eaten warm, not hot, and can also be eaten at room temperature.

Tomato-Free Moussaka

1 medium eggplant
1 tablespoon olive oil
1/2 teaspoon italian seasoning
1 lb ground lamb, lean
1 cup onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 (15 ounce) can pumpkin puree
1 1/2 cups water
1/2 teaspoon italian seasoning
1/4 teaspoon dried thyme
1 teaspoon balsamic vinegar
1/4 cup croutons or breadcrumbs, mixed with small amount Italian seasoning (optional)
2 tablespoons feta cheese, grated (optional)

Slice the eggplant lengthwise into 1/2 inch slabs.

Place on a nonstick cookie sheet, and brush tops of slices with 1 tbsp oil.

Sprinkle with Italian seasoning.

Bake at 400F for 12-15 minutes or until just tender.

In a large frying pan, saute ground lamb, onions and garlic in 1 tbsp oil until onions are soft and meat is no longer pink.

Add the pumpkin puree, water, Italian seasoning, thyme and balsamic vinegar.

Bring to a boil, stirring, then remove from heat.

Crush croutons into crumbs with blender, food processor or plastic bag and mallet.

Arrange half the eggplant slices in a single layer in a well-oiled 8 inch square baking pan.

Spread with half the meat mixture.

Top with another layer of eggplant and then the remaining meat sauce.

Sprinkle with croutons or bread crumbs mixed with small amt of Italian seasoning.

Stay safe and eat well.