http://www.tigersandstrawberries.com/2006/08/29/making-moussaka/ Cook Local, Eat Global Thu, 09 Feb 2012 10:50:54 +0000 hourly 1 http://wordpress.org/?v=3.2 http://www.tigersandstrawberries.com/2006/08/29/making-moussaka/#comment-195565 Tigers & Strawberries » Twisting Traditions: Eggplant and Pork with Garlic Sauce (and Green Beans….) Fri, 16 Sep 2011 17:09:35 +0000 http://www.tigersandstrawberries.com/?p=585#comment-195565 [...] (and there’s nothing wrong with that, mind you), fairly early on in life I was introduced to moussaka and baba ganoush through Mom’s Greek friends, Pete and Sylvia, and my Aunt Nancy, who’s [...] [...] (and there’s nothing wrong with that, mind you), fairly early on in life I was introduced to moussaka and baba ganoush through Mom’s Greek friends, Pete and Sylvia, and my Aunt Nancy, who’s [...]

]]> http://www.tigersandstrawberries.com/2006/08/29/making-moussaka/#comment-184072 Tigers & Strawberries » Cooking Ahead: The Slacker Method Fri, 24 Jun 2011 02:25:45 +0000 http://www.tigersandstrawberries.com/?p=585#comment-184072 [...] frozen moussaka, pastitsio and lasagne this way and baked them both thawed and frozen and they all come out of the [...] [...] frozen moussaka, pastitsio and lasagne this way and baked them both thawed and frozen and they all come out of the [...]

]]> http://www.tigersandstrawberries.com/2006/08/29/making-moussaka/#comment-78067 Lizah Sun, 18 Jan 2009 20:01:49 +0000 http://www.tigersandstrawberries.com/?p=585#comment-78067 We had this tonight and it was amazing. Thanks again for such well-written recipes, I enjoy your writing and learning about techniques and ingredients almost as much as I enjoy eating the results. We had this tonight and it was amazing. Thanks again for such well-written recipes, I enjoy your writing and learning about techniques and ingredients almost as much as I enjoy eating the results.

]]> http://www.tigersandstrawberries.com/2006/08/29/making-moussaka/#comment-48874 Jack in SF Wed, 19 Dec 2007 13:01:26 +0000 http://www.tigersandstrawberries.com/?p=585#comment-48874 Haven't tried this yet, but will soon. Am hoping to achieve a light and fluffy custard like that which topped the best pastitsio I ever eaten — at a restaurant in San Antonio, of all places. Haven’t tried this yet, but will soon. Am hoping to achieve a light and fluffy custard like that which topped the best pastitsio I ever eaten — at a restaurant in San Antonio, of all places.

]]> http://www.tigersandstrawberries.com/2006/08/29/making-moussaka/#comment-21428 Eating my way from Greece to Southern China « Hand to Mouth Sun, 06 May 2007 20:06:48 +0000 http://www.tigersandstrawberries.com/?p=585#comment-21428 [...] Moussaka, I think, is possibly the most perfect food on the face of the Earth: It combines savory and creamy and hearty and if you make your bechamel just right, the most wonderful flirtation of nutmeg sweet on the back of your tongue, and this moussaka was excellent. The best recipe I’ve found for this delightful treat on the internet has been by written up at the fabulous Tigers & Strawberries and is available with accompanying photographs here, in case you want to try on your own. The version being sold at the festival was made with beef instead of lamb, and heavy on cream and starches — with creamy whipped potato and cream topping and delicious boiled potato psuedo-crust, that cooked itself in all the wonderful juices from the eggplant and beef and vegetables in the filling of the moussaka during the baking process. It was unreservedly indulgent. [...] [...] Moussaka, I think, is possibly the most perfect food on the face of the Earth: It combines savory and creamy and hearty and if you make your bechamel just right, the most wonderful flirtation of nutmeg sweet on the back of your tongue, and this moussaka was excellent. The best recipe I’ve found for this delightful treat on the internet has been by written up at the fabulous Tigers & Strawberries and is available with accompanying photographs here, in case you want to try on your own. The version being sold at the festival was made with beef instead of lamb, and heavy on cream and starches — with creamy whipped potato and cream topping and delicious boiled potato psuedo-crust, that cooked itself in all the wonderful juices from the eggplant and beef and vegetables in the filling of the moussaka during the baking process. It was unreservedly indulgent. [...]

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