Turkey Moussaka

Traditionally this dish is made with potatoes, yogurt, lamb or beef.  I am omitting all of these and substituting turkey.  It makes for a lighter version of this classic and a nice change of pace.


2 large eggplants (about 2 3/4 pounds), unpeeled and cut lengthwise into 1/2-inch slices
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

MEAT SAUCE
2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, chopped
3 cloves garlic, minced
1 pound ground turkey
1/2 teaspoon dried oregano
1/8 teaspoon ground allspice
Pinch of ground cloves
1 cinnamon stick, broken in half
1/2 teaspoon kosher salt, plus to taste
Freshly ground pepper
1 1/2 cups whole, peeled, canned tomatoes (with puree), roughly chopped
1 bay leaf

CUSTARD SAUCE
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
3 cups whole milk, room temperature
1 1/2 teaspoons kosher salt
Pinch of ground nutmeg
1 large egg
2 large egg yolks
1/2 cup dried breadcrumbs
3 tablespoons Pecorino Romano

Directions
Bake the eggplant: Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with the oil and lay on 2 small or 1 large foil-lined baking sheet. Season with salt and pepper. Cover with foil and bake until the eggplant is soft, about 25 minutes. Set aside covered.

Make the meat sauce. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the turkey, oregano, allspice, cloves, and cinnamon. Break the meat up into small pieces and season with the 1/2 teaspoon salt and pepper to taste. Cook, stirring occasionally, for about 2 minutes. Lower the heat to medium and cook, stirring, until just cooked but still slightly pink inside, about 1 minute more. Add the tomato and bay leaf and bring to a simmer. Cover, and cook until the sauce is thickened and fragrant, about 20 minutes.

Meanwhile, melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Remove the pan from the heat and add the milk, salt, and nutmeg. Return to the heat and while whisking constantly, bring to a boil. Simmer 2 minutes. Transfer the sauce to a bowl and stir to cool. When the sauce is cool, whisk in the egg and yolks.

Lower the oven to 350 degrees F. Brush a 9 x 13 x 2-inch casserole dish with the oil. Scatter the breadcrumbs over the bottom of the pan. Lay half of the eggplant in the pan, overlapping the slices if needed. Cover with half of the meat sauce and smooth with a rubber spatula. Repeat with the remaining eggplant and meat sauce. Pour the custard sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with the Pecorino Romano and bake, uncovered, until lightly browned and the custard is set, about 1 hour.

Remove the moussaka from the oven and let rest for 10 minutes. Use a slotted spoon or spatula to serve on warm plates.  Enjoy!

Hungarian Goulash

4 tbsp. sunflower or canola oil
2 yellow onions, chopped
1 1⁄2 lbs. beef chuck, trimmed
   and cut into 1⁄2" cubes
1/2 c. Red wine
Kosher salt and freshly ground
   black pepper, to taste
1⁄4 cup sweet paprika
2 tsp. dried marjoram
2 tsp. caraway seeds
2 cloves garlic, finely chopped
2 medium carrots, cut into 1⁄2" cubes
2 medium parsnips, cut into 1⁄2" cubes
1 1⁄2 #medium new potatoes, peeled
   and cut into 1⁄2" cubes
1 tomato, cored and chopped
1 Italian frying pepper, chopped

Heat oil in a 5-qt. dutch oven over medium heat. Add beef and season with salt and pepper. Cook, uncovered, stirring only once or twice, until the meat is lightly browned, about 6 minutes.

Add onions, cover, and cook, stirring occasionally, until soft and translucent, about 10 minutes. Increase heat to high. Stir in paprika, marjoram, caraway, and garlic and cook until fragrant, about 2 minutes.

Add wine and using a wooden spoon, make sure to scrape the brown bits off the bottom of the pot.  Reduce liquid by half.  Add carrots, parsnips, and 4 cups water. Bring to a boil; reduce heat to medium. Simmer, covered, until the beef is nearly tender, about 40 minutes.

Add potatoes and cook, uncovered, until tender, about 25 minutes. Stir in tomatoes and peppers; cook for 2 minutes. Season with salt and pepper to taste and serve with rye bread, if you like.  Serve and Enjoy!

SERVES 4 – 6

Weekly Menu Feb. 18th - Feb. 22nd

Monday-
Chicken and White Bean Cassoulet

Tuesday-
Pasta Bake with Sausage and Fennel

Wednesday-
Turkey Moussaka

Thursday-
Vegetable and Bean Enchilada

Friday- 
Hungarian Goulash
Brown Rice with Peas

Italian Rice and Peas

5 c. reduced-sodium chicken broth
1 garlic clove
1 medium onion, quartered
1/4# sliced pancetta
2 (2- by 1-inch) strips lemon zest
1 Tbsp. extra-virgin olive oil
2 Tbsp. unsalted butter, divided
1 (10-ounce) box frozen baby peas
1 c. Arborio rice
1/3 c. grated parmesan


Bring broth to a simmer in a saucepan, then keep at a simmer.

Meanwhile, turn on a food processor and drop in garlic, processing until finely chopped. Turn off processor, then add onion and pancetta and pulse until finely chopped.

Cook onion mixture with zest in oil and 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat, stirring once or twice, until onion is softened and just beginning to turn golden, about 6 minutes.

Cook peas in broth 2 minutes. Strain broth into onion mixture, reserving peas, then stir in rice. Cook, covered, over high heat, stirring once after 5 minutes, until rice is al dente, 10 to 12 minutes. Stir in peas, cheese, remaining tablespoon butter, and 1/4 teaspoon pepper.  Transfer to a warm bowl, serve and Enjoy!

Broiled Chicken and Artichokes

8 skinless boneless chicken thighs (2 1/2 pounds)
12 oz.  bottled marinated artichoke hearts, drained and quartered if whole
3 Tbsp.  extra-virgin olive oil, divided
2 Tbsp. chopped parsley
2 to 3 Tbsp. grated parmesan

Preheat broiler.

Toss chicken and artichokes with 2 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl, then broil on rack of a broiler pan 3 inches from heat, turning chicken once (do not turn artichokes), until lightly browned and cooked through, about 10 minutes.

Transfer chicken and artichokes to a platter and stir remaining tablespoon oil into chicken juices in bottom of broiler pan. Pour juices over chicken and sprinkle with parsley and cheese, serve and Enjoy!

Capellini with Shrimp and Creamy Tomato Sauce

3 Tbsp. olive oil
1# peeled large shrimp
3 large garlic cloves, forced through a garlic press
1/4 tsp. dried oregano
1/2 c. sweet (red) vermouth
1 (14- to 15-ounce) can diced tomatoes, drained
3/4 c.  heavy cream
1/2 tsp. fresh lemon juice
1/2# capellini pasta


Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total. Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.

Meanwhile, cook capellini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta.

Serve immediately on warm plates, topped with shrimp and sauce. Thin with some of reserved water if necessary.  Enjoy!

Roasted Potatoes and Asparagus with Parmesan

Ok, you got me, I'm already longing for Spring and the beautiful baby asparagus which goes so great with the nuttiness of the Parmigiano-Reggiano cheese.  This is one of those recipes that I make year round, it's terrific.


1# asparagus, trimmed and cut into 1-inch pieces
1# Yukon Gold potatoes, cut into 1-inch pieces
3 Tbsp. olive oil
1/3 c.  grated Parmigiano-Reggiano

Preheat oven to 450°F with rack in upper third.

Toss together asparagus, potatoes, oil, and 1/2 teaspoon each of salt and pepper in a large shallow baking pan, spreading evenly. Roast, stirring once, 20 minutes. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 3 minutes more.  Serve and Enjoy!