Moussaka Bobby Flay Recipe 395 Recipes

MOUSSAKA - BOBBY FLAY RECIPE - (3.9/5)

Steps:

• For the lamb: Soak the currants in warm water for 30 minutes. Drain. Heat 1 tablespoon of the olive oil in a 6-quart saucepan over high heat. Add the lamb, cinnamon, ginger, allspice, cayenne, and salt and pepper and cook, stirring to break up the meat, until browned, about 5 minutes. Transfer the lamb to a large strainer set over a bowl and drain; discard any liquid left in the pan. Return the pan to the heat and add the remaining 3 tablespoons olive oil and heat until it begins to shimmer. Add the onions and bell pepper and cook until soft, about 5 minutes. Add the serrano and garlic and cook for 1 minute. Add the tomato paste and cook for 1 minute. Return the lamb to the pan, add the wine, and cook, stirring occasionally, until almost completely evaporated, about 5 minutes. Add the tomato puree and currants and bring to a boil. Reduce the heat to medium-low and simmer until thickened, about 30 minutes. Stir in the parsley and oregano and season with salt and pepper and honey, if needed. Remove from the heat. For the eggplant: Heat the canola oil in a 12-inch skillet over medium-high heat. Season the eggplant slices on both sides with salt and pepper. Working in batches, add the eggplant slices and fry until tender and lightly golden brown on both sides, about 5 minutes. Transfer the eggplant slices to paper towels. For the bechamel: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking constantly, until pale and smooth, 2 minutes. Still whisking constantly, add the milk and bay leaf and cook until thickened. Season with salt, pepper, and nutmeg and discard the bay leaf. Let the sauce cool for 5 minutes. In a small bowl, whisk together the egg yolks, goat cheese, and lemon zest and whisk into the bechamel sauce until smooth. Preheat the oven to 400 degrees F. Butter a 3-quart baking dish or casserole dish. To assemble: Put half the eggplant slices in the dish and cover with half the meat sauce. Top the sauce with the remaining eggplant slices, and then the remaining meat sauce. Pour the bechamel over the top of the meat sauce and spread evenly with a rubber spatula. Sprinkle Romano evenly over the top, place the dish on a baking sheet, and bake until browned and bubbly, 45 to 50 minutes. Top with more chopped parsley, if desired. Let cool for at least 20 minutes before serving.

MOUSSAKA

Steps:

• For the vegetables: Preheat the oven to 400 degrees F. Cook the potato slices for 5 minutes (do not cook longer) in heavily salted, boiling water. Meanwhile, slice the eggplant into 1/4-inch slices, brush with the olive oil and sprinkle with 1/2 teaspoons salt and the pepper on both sides. Place on a baking sheet and cook in the oven, 6 to 7 minutes per side. Set aside the potato and eggplant slices for assembly.
• For the meat sauce: In a large saucepan, sweat the onions with some salt in the olive oil over medium heat. After 5 minutes, add the ground beef and cook until golden brown, 7 to 8 minutes. Add the oregano, cinnamon, nutmeg and garlic, and cook until fragrant. Turn the heat up to high, and then deglaze the pan with the red wine, allowing to bubble and reduce for 1 to 2 minutes. Add the tomato sauce and lower the heat to simmer for 5 minutes. Remove the sauce from the heat and set aside.
• For the bechamel: In a large saucepan over medium heat, melt the butter and add the flour, whisking to make a paste. Whisk constantly for 2 minutes, allowing the mixture to bubble. Add the warm milk slowly, whisking constantly to avoid lumps. Once the sauce starts to come to a boil, reduce the heat to low and cook until thickened, about 10 minutes, whisking very frequently. Add the salt, pepper and nutmeg, and set aside.
• For assembling the moussaka: Preheat the oven to 350 degrees F. Before assembling, taste each of the 4 layers and confirm that they are properly seasoned. Grease a 9-by-13-inch baking pan with vegetable oil. Lay out the potato slices, pressing gently into the pan. Sprinkle with 3 tablespoons of the Parmesan. Place the eggplant on top of the potatoes. Sprinkle with another 3 tablespoons of the Parmesan. Spoon the meat sauce on top, followed by 3 more tablespoons of Parmesan. Finish with pouring over the bechamel and top with the last 3 tablespoons of Parmesan. Cover with foil (sprayed lightly with vegetable oil) and bake for 30 minutes, then uncover and continue baking for an additional 30 minutes.

GREEK MOUSSAKA

Steps:

• To prepare the eggplants: Cut off the stems, remove the skin with a vegetable peeler, and cut lengthwise into 1/2-inch thick slices. Season all the pieces of eggplant with salt and pepper on both sides. Coat a large skillet with oil and heat over medium flame. Fry the eggplant in a single layer, turning once, until brown on both sides- you will need to do this in batches, adding more oil, as necessary. Drain the eggplant as they cook on a paper towel-lined platter.
• Add a little more oil to the pan and toss in the onion, garlic, lemon slices, oregano, and parsley. Cook and stir until soft and fragrant, about 3 minutes. Add the ground lamb, stirring to break up the meat; season with salt and pepper, and toss in the cinnamon stick. Stir in the tomato paste and hand-crushed tomatoes. Simmer until the liquid has evaporated, stirring occasionally. Remove from the heat.
• Preheat the oven to 350 degrees F.
• Line the bottom of a 9 by 13-inch glass or ceramic baking dish with 1/3 of the eggplant slices; they should completely cover the bottom with no gaps. Spread 1/2 of the meat sauce over the eggplant, evening it out with a spatula. Sprinkle with 1/2 of the feta and Parmesan. Repeat the layers again, ending with a final layer of eggplant. Cover the top with a nice even layer of bread crumbs. Bake the moussaka for 30 to 40 minutes or until the top is golden. Let cool 10 minutes before serving.

MOUSSAKA

Steps:

• Preheat the oven to 400 degrees F. Heat 2 tablespoons EVOO in a medium Dutch oven over medium-high heat. Add the ground lamb and cook until well browned. Season with salt and pepper, then stir in the garlic, chile pepper, onions and oregano and cook for 5 minutes. Stir in the tomato paste and cook for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the stock, lemon zest, bay leaf, cinnamon stick and tomatoes and simmer until thickened, about 30 minutes, stirring occasionally. Meanwhile, cut a thin slice from two opposite sides of each eggplant, removing some of the skin. Turn the eggplant cut-side up, then cut lengthwise into 1/4-inch-thick planks. Sprinkle with salt and drain in a colander for 20 minutes. Pat dry. Beat the egg whites with a splash of water in a shallow dish. Mix the panko with the remaining 4 tablespoons EVOO in another dish until well coated. Add half the cheese, the parsley, granulated garlic and granulated onion to the panko and mix well. Set a wire rack over each of 2 baking sheets. Dip each eggplant slice in the egg whites, then coat with the panko mixture, pressing to help it adhere. Arrange on the wire racks. Bake until crisp and golden, 25 to 30 minutes. Melt the butter in a saucepan over medium heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk and season with salt, pepper and a few grates of nutmeg. Simmer at a low bubble until thick enough to coat the back of a spoon. Lightly beat the egg yolks in a medium bowl. Slowly pour in some of the sauce, whisking constantly to temper the yolks. Pour the mixture back into the saucepan and remove from the heat. Make two layers of eggplant and lamb mixture in a medium casserole dish. Pour the sauce over the top and sprinkle with the remaining cheese. Bake until browned and bubbling, 30 to 40 minutes. Cook's Note: The casserole can be covered and refrigerated for a make-ahead meal. Reheat, covered, until heated through, then sprinkle with more cheese and bake, uncovered, to crisp the top.

PYLOS' MOUSSAKA

Steps:

• For the meat sauce: Heat the olive oil in a large, wide pot and saute the onions until soft, 8 to 10 minutes. Add the mushrooms and garlic and meat and stir until the meat takes on some color, about 8 minutes. Add the tomatoes, spices, wine, salt, and pepper. Bring to a boil, reduce the heat to low, cover, and simmer until the sauce is thick, 1 1/2 to 2 hours. (You may need to add a little water to the sauce in the beginning, so that there is enough liquid to bring to a boil.) The sauce may be prepared 1 to 2 days ahead of time and refrigerated.
• For the bechamel: Heat the butter in large saucepan over medium heat. When it melts and is bubbly, add the flour. Whisk until the flour begins to turn a light golden color. (Be careful it doesn't get too much color.) Pour in the milk and whisk until thick. This might take 15 to 20 minutes. Season with salt, pepper, and nutmeg. Remove from the heat and vigorously whisk the yolks into the hot bechamel. Add the cheeses and whisk until smooth. Set aside, covered with a kitchen towel to prevent a skin from forming on the top of the sauce. The sauce may be made several hours ahead, reheated, and thinned as needed.
• For the vegetables: Preheat the oven to 350 degrees F.
• Place the eggplants in one layer on an oiled sheet pan. Brush the top with olive oil. (It is best to use sheet pans with a perforated rack, to let the steam circulate around the vegetables as they bake.) Bake until soft, about 12 minutes. Remove. Repeat with the remaining eggplants slices until all are cooked to tender but al dente. They should not fall apart.
• In a large, heavy, nonstick skillet, heat 2 tablespoons of olive oil and saute the zucchini slices, turning once. Do this in batches if necessary and replenish the oil as needed. Remove and blot dry on paper towels.
• Remove the potatoes from the water and blot dry with paper towels. Heat 3 to 4 tablespoons olive oil in a large nonstick skillet and saute the potatoes over medium heat for a few minutes, just to soften but not to color. You will need to do this in batches. Set aside on platters lined with paper towels.
• To assemble: Spread about 3 tablespoons olive oil on the bottom of a large, deep baking pan (we use hotel pans at the restaurant). Spoon the crushed tomatoes on the bottom of the pan. Place the potato slices in a single layer over the tomatoes. Season with salt and pepper. Place a layer of eggplant on top and season lightly with salt and pepper.
• Mix 6 tablespoons of the bechamel into the meat sauce. (If the bechamel is cold from having been made in advance and refrigerated, warm it slightly and loosen it up with a little additional milk, if necessary.) Spread about 1/3 of the meat sauce over the eggplant slices. Spread a layer of zucchini, season with salt and pepper, and then a layer of meat sauce. Finish with a layer of eggplant slices, salt and pepper, and the last of the meat sauce, spreading evenly on top. Pour the remaining bechamel over the top, spreading evenly with a spatula. Bake the moussaka, uncovered, until the bechamel is set and lightly golden, 45 to 55 minutes. Remove, cool, and cut into serving pieces.

EASY MOUSSAKA

Steps:

• Preheat oven to 375. Brush eggplant rounds with olive oil and season with salt and pepper. Heat 2 tablespoons of oil in large non stick skillet and brown eggplant over medium high heat. Remove to a paper towel to drain. Heat 2 tablespoons of olive oil in same large skillet and cook onion and garlic for 3 minutes. Add the ground beef and brown completely. Add the spices, and tomatoes. Bring to a simmer and cook for 10 minutes. In a second non stick skillet, heat 3 tablespoons olive oil and brown potato slices on both sides. Remove to a paper towel to drain and season with salt and pepper. In a buttered baking dish, layer potatoes, meat, eggplant and top with Parmesan. In a medium bowl, combine yogurt, eggs and cream. Season with salt and pepper and pour over casserole. Let casserole sit for 10 minutes and then bake for 30 - 40 minutes or until golden brown and bubbly. Allow casserole to sit for 15 minutes before serving.

MOUSSAKA

Steps:

• Heat a frying pan over a high heat. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them in several batches for 5-7 mins or until golden brown and beginning to soften. If they look a little dry during cooking, add a dash more olive oil. Set aside on a plate lined with kitchen paper.
• Heat 1 tbsp of the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Add the mince and fry for 8-10 mins until a deep golden brown, regularly stirring and breaking up with a wooden spoon. Tip into a bowl and set aside. Add the remaining oil to the casserole. Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent. Add the garlic, oregano, cinnamon, chilli and bay cooking for a further min. Return the lamb to the pan and pour in the red wine, bring to a bubble and reduce the wine by half. Stir through the tomatoes, tomato purée and brown sugar, along with 200ml water. Season. Lower the heat and simmer gently, uncovered, for 20 mins, stirring occasionally until the sauce has thickened.
• Heat oven to 200C/180 fan/gas 4. Bring a large pan of lightly salted water to the boil. Add the potato slices and cook for 6 mins, drain in a colander and leave to steam dry for 10 mins.
• Melt the butter in a small saucepan, stir in the flour and cook over a medium heat for 1 min. Remove from the heat and whisk in the milk, pouring in a bit at a time, until smooth. Return to the heat and bring to a simmer, cooking for 3 mins. Remove from the heat and whisk through the parmesan, a little grated nutmeg and some seasoning, and finally the whole egg as well as the yolk.
• Take a large rectangular ovenproof dish. Spoon a third of the meat into the dish and spread out evenly, followed by half the aubergine and half the potato, then the rest of the meat and another layer of aubergines, followed by potatoes. Finish with the béchamel, smoothing the top over with a palette knife. Put in the centre of the oven and cook for 50 mins or until deep golden brown. If it browns too much during cooking, cover the dish. Set aside for 10 mins to cool before serving.