Recipe Thread - Page 5

Mmmmmm Bee looking good. I have kitchen help too but mine stick a lot closer because I am known to drop a crumb here and there. They especially hang tight when I grate cheese...........

Melissa I think we should have a PDB meeting in the morning with those Pumpkin Rolls the center of attention!!!!!

Bee you're right--this is an awesome fun thread. Thanks a lot Jackie for starting it.

Yay! Glad everyone is having fun! My mouth is watering, I'm gonna have yummy dreams tonight! My bad KPK9s like to counter-surf, LOL! jackie harris

OMG the Pumpkin cinnamon rolls were heavenly!!!!!!!!!!!! Definitely a do again recipe :)

Melissa

And you didn't take a picture to share? LOL

Here is my second try to show the making of the moussaka, I left off with the eggplant. Which to answer vonissk's question, those eggplants were not mine, I grew a different variety. They did come from the local farmer's market, instead.

When I make eggplant parmesean, I always fry it in the least bit of olive oil possible. I don't bother with the salting and draining. The other difference is first the eggplant is dipped in flour, then the egg, and finally the Italian flavored bread crumbs. When cooked like this, it looks and tastes great with cheesy mozzarella. Baking them for the moussaka, they just looked, well drier, and that turns out fine because it is a casserole. The panko bread crumbs worked out great too, because the flavors were all greek and lamb in the end.

Here's a question I don't know, and would love a cook's explanation. Why is it they always say salt and set the eggplant to drain in a collander, to bring out the moisture? And then they say to rinse off the salt. That just makes NO sense to me. I only used a bit of salt, and then wiped and blotted the eggplant with a paper towel, before breading them.

Okay, the ground meat mixture, uses lamb, onions, garlic, sauce, paste, and interesting spices like cinnamon and allspice. And bit of sugar.

  

And then the layering: Bread crumbs, cooked sliced potatoes, eggplant, meat mixture with sprinkled cheese, eggplant, bechamel sauce and topped with more cheese. Bake 350° Approx. 45 mins.
 
 
 

Awww....Bee! And I have to go to work! jackie

Oh, & I think that you do that salt thing to pull out any moisture & make them denser, so they don't absorb as much oil? Just my best guess......
Oh, & Melba, we definitely need muffin pix, they sound awesome!
jackie harris

Next, the bechamel sauce for the final layer...
  
 ....Sprinkle with more cheese and bake,  let sit on counter for 20 minutes before cutting into the moussaka!

It is a fair amount of work, but worth it when the right produce happens all at the same time... and perhaps... that I was looking for ground meat on sale for the pup, and saw the ground lamb and I thought, hmmm that's for our dinner! ....    

Yum!!!!!!!

No pics Melissa--all I see is a red X................

Hmm... it shows a pic to me.... odd.



How about now??

Melissa