Making pumpkin soup tonight (with fresh baked bread), using puree pumpkin instead of fresh and so far is looking a little thin...but I'll let you know how it turns out.
Yes, with salmon stock and goat cheese. It continues to be one of my favourite fall recipes. Added a dash more cayenne pepper this year, which wasn't a bad thing!
Recipes for moussaka are up! Recommendations for week after next are appreciated - feel free to pull from the bucket list, or just one off the top of your head. It's close to American Thanksgiving, but doesn't necessarily have to be related to that!
Gonna be honest, I've only ever had fried eggplant and I didn't care for it...I might give this one a shot
If you or someone in your family isn't so sure about eggplant, I'd recommend salting and sweating the eggplant even if the recipe doesn't call for it. Slice it up, lay it out in a single layer in a baking sheet, sprinkle with kosher salt, and let it sit for an hour or two. Then wipe off the excess salt with a paper towel and proceed as usual.
The salt draws out excess moisture and makes for a better texture, but most importantly it draws out a lot of the bitter undertone that's the flavor most people don't like if they don't like eggplant.
Dang, I hope I have an oven by next week, I haven't had moussaka in years.
+3
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
Can vouch for salting eggplant.
I'm excited to try this one this week. I'll be going food shopping at some point during the week, so I'll have to settle in a recipe and go from there.
If anyone's interested in more moussaka and all Greek cooking, this site is pretty good and goes a bit deeper into some Greek recipes. https://cucinacaruso.com/
My wife swears by it. Although the Greek language site has a lot more content.
The moussaka version on the English site is a bit involved https://cucinacaruso.com/moussaka-smoked-aubergine-ragu/
Moussaka has an interesting texture, definitely would have been better with the panko flakes on top. I used a red onion and I would recommend it. Only thing I'd probably change is I'd add greek olives to give it a little brine/sharpness.
*edit* also I cannot stress enough, cook down that meat sauce until it barely qualifies as a "sauce" mine ended up soupy.
A good mix of cooking skills but probably not something I'll make again any time soon.
Moussaka has an interesting texture, definitely would have been better with the panko flakes on top. I used a red onion and I would recommend it. Only thing I'd probably change is I'd add greek olives to give it a little brine/sharpness.
*edit* also I cannot stress enough, cook down that meat sauce until it barely qualifies as a "sauce" mine ended up soupy.
A good mix of cooking skills but probably not something I'll make again any time soon.
According to my wife the secret of ggod Moussakka is the preperation of the eggplants so they turn themselves and the rest of the dish into soup. Also grated chees on top for the last few minutes in the oven.
For something way easier that that scrathces a similar itch there's the modern Tselementés version of pastitsio. More or less Greek lasagna, but the seasoning makes quite a difference I think.
Added a tooouch too much salt but it's otherwise quite good! Was runny initially, even after eggplant sweating, but after chilling it in the fridge, it's a lot more cohesive
I did a mixture of the Tin Eats and the Akis recipes, with potato at the bottom. Doodmann, your recommendation of panko was on point!
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
Thinking back, it definitely needed some more oomph in flavor.
Adding olives or capers or sundried tomatoes would be an idea.
My sauce was both too dry and too wet at the same time. like it was too dry to really get a good spread out, but then rather watery when cutting it. though I think that might hae been from me just not succeeding at getting the water out of the zucchini/eggplant enough.
The Bechamel, for me, definitely needed to have more cheese. and there was WAY too much for the casserole that i made.
So that's getting turned into an alfredo sauce for my lunch today and i'm a happy ducky with that.
Overall, I can see adding this into a weekend routine after some tweaking.
tons of potential variations, and the idea that you customize it and put your own spin on it is literally in the name (roughly "how you like/what you like + cooked/fried)
JedocIn the scupperswith the staggers and jagsRegistered Userregular
Since I was in cryogenic storage last weekend, I went ahead and made moussaka this week!
Unfortunately, both of the grocery stores I went to were out of ground lamb, so I had to make it using ground beef like some kind of degenerate Corsican.
The good news is that the bechamel sauce came out perfect, despite the fact that I haven't made it in years.
All in all, just a lovely fall dish. I missed you, moussaka. Let's never drop each other from our regular dinner rotation again.
Doodmann, you are incredible in keeping up the recipe streak. I do want to make a cassoulet, but my Giant Tub of Chicken Vegetable Soup has been lasting me near the whole week and I've gone back down to irregular grocery shopping One of these days!
Doodmann, you are incredible in keeping up the recipe streak. I do want to make a cassoulet, but my Giant Tub of Chicken Vegetable Soup has been lasting me near the whole week and I've gone back down to irregular grocery shopping One of these days!
Choosing more vegetable chicken soup this week probably wasn't the best idea then! :razz:
Also I made way too much cassoulet so it's going in the freezer. Fun to do but way too involved a process.
Got on this one early because what else is there to do.
Made chicken stock using the bon appetit recipe and then used themediterraneandish.com for the rest of the soup. Personally I would have put in slightly less lemon, slightly less orzo, and added some mushrooms to fill out the meatiness.
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Bonus pictures of the amazing bread we made and the beer that is currently kicking my ass.
http://imgur.com/a/BzBXW5I
Yes, with salmon stock and goat cheese. It continues to be one of my favourite fall recipes. Added a dash more cayenne pepper this year, which wasn't a bad thing!
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Switch: SW-7603-3284-4227
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If you or someone in your family isn't so sure about eggplant, I'd recommend salting and sweating the eggplant even if the recipe doesn't call for it. Slice it up, lay it out in a single layer in a baking sheet, sprinkle with kosher salt, and let it sit for an hour or two. Then wipe off the excess salt with a paper towel and proceed as usual.
The salt draws out excess moisture and makes for a better texture, but most importantly it draws out a lot of the bitter undertone that's the flavor most people don't like if they don't like eggplant.
Dang, I hope I have an oven by next week, I haven't had moussaka in years.
I'm excited to try this one this week. I'll be going food shopping at some point during the week, so I'll have to settle in a recipe and go from there.
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Zucchini moussaka? https://www.jocooks.com/recipes/moussaka/
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https://cucinacaruso.com/
My wife swears by it. Although the Greek language site has a lot more content.
The moussaka version on the English site is a bit involved
https://cucinacaruso.com/moussaka-smoked-aubergine-ragu/
I used the https://www.recipetineats.com/classic-pumpkin-soup/ recipe, plus that red curry paste, and some herbs and bacon. It needed sage though.
Moussaka has an interesting texture, definitely would have been better with the panko flakes on top. I used a red onion and I would recommend it. Only thing I'd probably change is I'd add greek olives to give it a little brine/sharpness.
*edit* also I cannot stress enough, cook down that meat sauce until it barely qualifies as a "sauce" mine ended up soupy.
A good mix of cooking skills but probably not something I'll make again any time soon.
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I need some comfort food right now. Even if it's not necessarily mine
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According to my wife the secret of ggod Moussakka is the preperation of the eggplants so they turn themselves and the rest of the dish into soup. Also grated chees on top for the last few minutes in the oven.
For something way easier that that scrathces a similar itch there's the modern Tselementés version of pastitsio. More or less Greek lasagna, but the seasoning makes quite a difference I think.
Added a tooouch too much salt but it's otherwise quite good! Was runny initially, even after eggplant sweating, but after chilling it in the fridge, it's a lot more cohesive
I did a mixture of the Tin Eats and the Akis recipes, with potato at the bottom. Doodmann, your recommendation of panko was on point!
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bechamel is done
eggplant and zucchini noodles have been salted, sweated, and baked.
Potato slices have been parboiled.
The only thing I do not have is any kind of breadcrumbs
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Cassoulet recipes are up! They sounded stressfully fancy until one recipe called it "effectively pork and beans, so don't sweat it"
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Adding olives or capers or sundried tomatoes would be an idea.
My sauce was both too dry and too wet at the same time. like it was too dry to really get a good spread out, but then rather watery when cutting it. though I think that might hae been from me just not succeeding at getting the water out of the zucchini/eggplant enough.
The Bechamel, for me, definitely needed to have more cheese. and there was WAY too much for the casserole that i made.
So that's getting turned into an alfredo sauce for my lunch today and i'm a happy ducky with that.
Overall, I can see adding this into a weekend routine after some tweaking.
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https://en.wikipedia.org/wiki/Okonomiyaki
tons of potential variations, and the idea that you customize it and put your own spin on it is literally in the name (roughly "how you like/what you like + cooked/fried)
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I'd start with more broth to keep it wet in the oven...also maybe breadcrumbs even though it's shameful. Also just a shit load more herbs and stuff.
Unfortunately, both of the grocery stores I went to were out of ground lamb, so I had to make it using ground beef like some kind of degenerate Corsican.
The good news is that the bechamel sauce came out perfect, despite the fact that I haven't made it in years.
All in all, just a lovely fall dish. I missed you, moussaka. Let's never drop each other from our regular dinner rotation again.
Doodmann, you are incredible in keeping up the recipe streak. I do want to make a cassoulet, but my Giant Tub of Chicken Vegetable Soup has been lasting me near the whole week and I've gone back down to irregular grocery shopping
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Choosing more vegetable chicken soup this week probably wasn't the best idea then! :razz:
Also I made way too much cassoulet so it's going in the freezer. Fun to do but way too involved a process.
but I am super duper keen to make this soup
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Made chicken stock using the bon appetit recipe and then used themediterraneandish.com for the rest of the soup. Personally I would have put in slightly less lemon, slightly less orzo, and added some mushrooms to fill out the meatiness.
Oh oh yes I am IN so hard. I will take any excuse to make lemon rice soup (with chicken even!). I found a really good way to do it in my Instant Pot
Tell me of this really good way. Spill your chickeny lemony secrets.
This is the recipe I used last time and it turned out really good (barring a lemon seed I missed that was bit into)
https://www.365daysofcrockpot.com/instant-pot-greek-chicken-lemon-rice-soup/