We’re experiencing our first blast of blustery weather — The lowest barometric pressure ever recorded in Minnesota; wind gusts at 60 mph. We were going to fire the kiln today; but NOT in this howling windy weather.
Instead, I have a taste for something hearty and satisfying — I feel like making a big batch of Greek Moussaka.
The Food – Short-Cut Moussaka
I love an authentic Greek Moussaka — One of the first ‘complicated’ dishes I ever learned to make.
A lovely layered dish with a sauce of ground lamb (or beef), tomatoes and spices, including cinnamon; layered between slices of sauteed eggplant; topped with a layer of creamy ricotta sauce seasoned with nutmeg. Baked to a golden perfection — A wonderful combination of flavors!!
And soooo much work — Especially, sauteeing all those eggplant slices and then draining them on paper towel, and then assembling everything….
Alas, I seldom have time for all of that — Instead, I’ve created a ‘Short-Cut Moussaka‘. Just as tasty, but certainly easier — I can quickly whip up a batch after a day of throwing and trimming pots.
Very simply, I make the sauce — Ground lamb, tomatoes and spices. Then, I cut up the eggplant into small cubes and saute in olive oil (much easier than slices and more slices). I mix the sautéed eggplant right into the meat sauce. Then serve over rice or pasta – Such as Orzo (a Greek Pasta). I then top with crumbled feta cheese. It’s ‘almost’ the same as the baked version (actually, I sometimes miss the nutmeg).
Find the recipe — On my Recipes Page.
The Pottery — New Pasta Plates:
I’ve been experimenting with some new Pasta Plates — Handbuilt, irregular form, with a very constructional ‘overlapped’ statement. These have been so much fun to make, but I’m still working on a preferred glaze/design. For now, they provide the perfect presentation for a hearty, earthy serving of my Short-Cut Moussaka with Orzo.
And the winds are still roaring outside!!