Text 5599, 79 rader
Skriven 2006-09-18 02:40:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Weggies 251
=======================
 -=> On 09-17-06  00:24,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: Weggies 251 <=-

 DSac> Mmmf.  I prefer to wander into the store and see what's on sale
 DSac> and/or markdown.  Can't see the point in storing a lot of meat
 DSac> in the freezer to get freezer burned/forgotten/whatever when there
 DSac> are so many deals out there at any given time. YMMV. :)

  Your area seems to get better deals than our area, based on what you
  have said here from time to time.   We like to have a selection to
  choose from as the mood hits us, all purchased at sale prices.   And
  yes, some of it does get forgotten and burned -- but not much.  The
  worse disaster is going down for the first time in a couple of days
  and finding the freezer door open!


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Simpoog Moussaka (Aubergine, Meat & Tomato Casserole)
 Categories: Main dish, Armenian, Lamb, Vegetable
      Yield: 4 Servings
 
      2 md Aubergines (Eggplants)
           Salt
    1/2 c  Clarified butter (approx)
      1 lg Onion; finely chopped
      1 lb Lean ground lamb
      2 md Tomatoes; concassee
      1 ts Cinnamon
           Salt & pepper
      3    Eggs

MMMMM---------------------OPTIONAL VARIATION--------------------------
           Omit cinnamon and use
      2 tb Parsley; finely chopped
      2 tb Dill; ""  "" -=OR=-
      2 ts Basil or mint fine chopped
           Add above with tomatoes.

MMMMM----------------------OPTIONAL TOPPING---------------------------
    1/2 c  Grated parmesan or Romano
           Paprika
           On top of beaten eggs
 
  Note (IMH) The authentic meat to use in the recipe is lamb (mutton),
  but ground beef may also be used if ground lamb is unavailable.
    Remove stems and hulls from aubergines (eggplants), cut crosswise
  into 1/2" slices Sprinkle generously both sides with salt, layer into
  a sieve or colander, weight and leave to disgorge 30 minutes.
    Meanwhile, in a heavy frying pan (skillet) heat 1/4 of the butter
  over moderate heat. Add the onion and saute (sweat) until soft but
  not browned, stirring frequently. Raise the heat and add the meat.
  Cook until lightly browned, breaking up any lumps with back of the
  spoon. Stir in the tomatoes, cinnamon (or herbs) and salt & pepper.
  Cook 5 minutes, or a little longer, then set aside until aubergines
  are done.
  :    Dry the aubergine slices carefully with fresh paper towels. Saute
  (fry) in the remaining butter until golden brown on both sides. (you
  may have to use more oil or butter if this gets absorbed). Arrange
  half the aubergine slices in the bottom of a buttered baking dish.
  Spread the meat mixture over them and cover with the remaining
  eggplant slices. Cover and bake in a preheated 375F oven 35 minutes.
  :    Beat the eggs until frothy. Uncover the dish, pour the beaten egg
  over (top now with optional cheese and paprika) and bake 15 minutes.
  Serve with plain or tomato rice pilaff.
  
  From "The Cuisine of Armenia" by Sonia Uvezian ISBN 0-06-014472-6
  
  From: Ian Hoare                       Date: 08-09-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:39:01, 17 Sep 2006
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