Sunday, November 06, 2005

Andra moi ennepe moussaka . . .

A lost work of Homer's, the Moussaka, is an ancient epic about the legendary gastronomical delight found on the mythical kitchen island of homo edax. Your palate will invoke the muses when it mangias this!

To start: Go to a therapist and get over your fear of eating fat.

Next: Peel and then slice into 1/8 to 1/4 inch slices BOTH 2 eggplants and 6-8 big russert potatoes. Fry them in olive oil til a nice brown and set aside.

Then: Fry up about 3 lbs lamb and 2 big yellow onions in some olive oil with about 3/4 t. of cinnamon, and 1 t. oregano. Add in 1 small can tomatoes (chopped) and 1 can of tomato paste (2 if you like it more tomatoey), and simmer.

Meanwhile: Make a white sauce of about 1/2 a stick butter, 1/4 c. flour (fry with the butter to make a rue), and 2 c. milk; add in 1 wedge (about 6 oz) fresh grated parmaesan cheese, and stir in 6 eggs (very fast after the sauce has cooled down so as not to cook the eggs).

In a pan, set down a layer of meat, then the potatoes, then more meat, then the eggplant, any more meat, then spread the cheese sauce on top and bake for about 45 min. at 350. I recommend getting a deep dish foil pan that you can throw out when done with the dish (if you do that, be sure to put the foil pan on a cookie sheet while baking). You can sprinkle it with extra cheese if you like.

Serves 1 (OK, 5 or 6, but when I make it I eat the whole darned thing!)


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