恐怖宠物店（马甲局）【分尸第四天】

克利斯

翻页之前要垫楼

摩德威尔

卖吧卖吧~~~^ ^
克利斯小可爱\(^o^)/~

克利斯

匪帮看不到剩下两匪是：阿澈、爱丽丝匪帮看不到

阿天

克利斯啊……我变 幽灵回来找你啦！
哇哈哈哈！

克利斯

克利斯啊……我变 幽灵回来找你啦！
哇哈哈哈！
阿天 发表于 2010-11-21 13:11

你本来就是幽灵boss嘛，递穆萨卡

摩德威尔

收到\(^o^)/~谢谢克利斯~~~~~

阿天

你本来就是幽灵boss嘛，递穆萨卡
克利斯 发表于 2010-11-21 13:14

穆萨卡是什么？

还boss……我这个boss被你害死了= =||||||

布兰加

睡觉去了~~~~喵咪~~~~~~~
费姆特 发表于 2010-11-21 12:51

【撕花瓣ING】
睡觉……打机……睡觉……打机……睡觉……打机……

D伯爵

我回来了……
于是又是民……亚历山大先生请继续努力吧……

克利斯

穆萨卡是什么？

还boss……我这个boss被你害死了= =||||||
阿天 发表于 2010-11-21 13:17

Moussaka
Prep Time: 2 hours, 30 minutes
Cook Time: 45 minutes
Ingredients:
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)
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
1 cup of grated kefalotyri cheese (or pecorino or parmigiano reggiano)
1 cup of breadcrumbs
1/2 cup of dry red wine
3 tablespoons of tomato paste
freshly ground pepper
béchamel with cheese* or 6 cups of basic béchamel**
Preparation:
* Recipe for Béchamel with Cheese
** Recipe for Basic Béchamel
Build the Moussaka from the bottom up:

PREPARE EGGPLANT

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.

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.
PREPARE MEAT SAUCE

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 sauce aside uncovered until ready to use.

PREPARE BECHAMEL SAUCE

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

Preheat the oven to 350°F (180°C).

BUILD THE MOUSSAKA

Lightly oil a baking or roasting pan and sprinkle the bottom with the remaining 1/2 cup of 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 at 350°F (180°C) 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. Like many Greek dishes, this is even better the next day.

Yield: approximately 8 servings

Serving suggestions:

Moussaka is traditionally served in very large pieces and it is a heavy dish. Serve with a green salad, crusty bread, and a dry red wine. If anyone has room for dessert, a fruit sorbet or cheese with fruit is a light way to end on a sweet note.

Notes:

In Greece, Moussaka is most often made with ground beef.
Moussaka can be prepared up to the béchamel and refrigerated overnight. The next day, add the béchamel sauce and cook. It can also be completely cooked and cooled, then frozen and reheated.