Muffin Tin Potato Moussaka

There seems to be a correlation between growing as a home cook and acquiring cooking/baking products. For a recent barefoot bloggers recipe, I ran out to buy a muffin tin. Yes, that's right folks prior to trying this recipe I never needed a muffin pan. I sadly have no intent of making muffins in the near future and I scoured my brain to find ways to use this item in savory recipes like Moussaka Muffins.

Moussaka is one of those things that take time and patience but the rewards are immense. It's often reserved for gatherings where the large quantities equal a large guest list. Omitting the eggplant and concentrating on the thigh bulking items such as potato, ground beef and bechamel- this often laborious recipe becomes manageable and it's certainly easier to serve in 12 equal proportions.

This dish is comprised of three (Potato, Kima,seasoned ground beef or lamb, and Bechamel) separate but equal elements that with the exception of the bechamel can be prepared in advance. The beauty of using the muffin tin as the cooking vessel is each individual piece can be customized. Add zucchini to one, eggplant to another, omit the meat sauce in the next. The combinations are limitless.

You will note that egg is a traditional component in the bechamel based topping for moussaka and pastitiso. Although once again my mother thinks I am crazy, I find omitting the egg(s) makes a less custardy topping which I like. By all means include the egg if that's your preference.

Potato Moussaka

Serves 4

12 count muffin tin

2 large russet potatoes

1 recipe Seasoned ground beef (kima)

1 1/2-2 cups bechamel sauce

4 tablespoons unsalted butter

5 tablespoons flour

2 cups milk, scalded

1/2 cup kefalotyri or parmesan cheese

pinch of nutmeg

1 teaspoon white or black pepper

1/2 teaspoon salt (optional)

Potatoes

Heat oven to 450 degrees. Peel potatoes and cut 24 slices 1/4 inch thick. Place potato slice on a baking sheet. Drizzle a bit of olive oil and season with salt and pepper. Cook until slightly brown about 15 minutes, flipping half way through. Place to the side.

Kima (Meat Sauce)

Grate one small onion and one clove of garlic. Heat 2 tbl. olive oil in large pan, add onion and cook for 1-3 minutes over medium heat. Add garlic and cook for an additional minute. Brown the ground sirloin for a few minutes, add spices and wine, cook for an additional minute until alcohol evaporates. Add tomato paste and mix in, add tomato puree and water. Mix thoroughly and reduce heat to a simmer. Cook for 30-45 minutes on low. Check seasoning.

Bechamel Sauce

In a sauce pan melt butter over medium low heat. Whisk in the flour and cook for 2 minutes, until mixture bubbles. Slowly whisk in the scolded milk, mixture should thicken rather quickly. Turn the heat off, add the cheese, nutmeg, pepper and salt (if needed).

Heat oven to 350 degrees. Place 1 potato slice in each muffin slot. Top with a tablespoon of the meat sauce. Top once again with a potato slice. Pour in enough bechamel to cover the potato/meat sauce. Bake for half hour and serve warm.

Thin Cut New York Strip with Chimichurri Sauce

I love me a thick steak- seared on the outside and red on the inside. Thinner cuts usually dry out and aren't generally that good and remind me of overcooked, tough steaks in Europe. If there is one thing we do well in the US - it's steaks. During my recent grocery shopping trip at Whole Foods this thin cut New York strip caught my eye. Considering the weather is, knock on wood, gorgeous this was a perfect cut for grilling and topped with a slightly spicy chimichurri sauce rivaled a thick cut steak. This came together very quick and I was surprised as to the ease of preparation for the chimichurri that was adapted from the June 2008 issue of Gourmet. A chopped herb sauce prevalent in South and Central America, this chimichurri was light and the lemon complements a somewhat fatty steak. The red pepper flakes add a nice bit of spice. I am a fan of flat leaf parsley but imagine that cilantro would as well work well.

Grilled New York Strip with Chimichurri Sauce
Chimichurri Adapated from Gourmet, June 2008
Serves 2

2 thin cut New York strip steak about 8 oz. each
Salt and pepper to season the steak
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon minced garlic
3/4 teaspoon hot red-pepper flakes
3/4 cup chopped flat-leaf parsley

Chimichurri Sauce
Whisk together olive oil, lemon juice, garlic, red-pepper flakes, and 1/2 tsp each of salt and pepper until salt has dissolved. Stir in parsley. Let chimichurri stand 20 minutes.



















Grilled Steak:
Heat grill. Season steaks with salt and pepper and grill over high heat for 2 minutes on each side. Top with chimichurri sauce.

Biftekia

Bifteki(a), greek groud meat patties, were a staple growing up, easy and flavorful this simple dish delivers great results.

3/4 lb. ground sirloin
1/4 lb. ground lamb
1 small grated onion
1-2 cloves of minced garlic
1 tablespoon chopped parsley
1 tablespoon chopped mint
1 tablespoon chopped dill
3 tablespoons olive oil
1/4 cup red wine
1 large egg
1 tablespoon salt and pepper

Combine onion, garlic, parsley, mint, dill, oil and egg. Add sirloin, lamb, wine, salt and pepper. Mix just until combined. If mixture seems too wet add breadcrumbs. Cover and refriderate for at least an hour or overnight. Heat a cast iron grill. Shape beef mixture into 5-6 inch long or short logs. Place on heated grill and cook for 3-4 minutes on each side until cooked through and no longer pink. Serve with french fries and of course feta.

Beef Barbacoa

My dishes tend to focus on European flavors as that best reflect my background and one cooks what they know. The Detroit area boasts many ethnic enclaves many that once again reflect the European flavors prevalent in my kitchen. I am very lucky to have traveled both near and far and have had an opportunity to experience Asian and Latin flavors. I have a great appreciation for flavors from all over the globe. The difficulty I face is bringing those flavors home and keeping the dishes some what authentic.

I live way north of the Mason-Dixon line and have limited experience cooking with authentic Mexican ingredients. Now I recognize that the Ortega or equivalent seasoning pack wouldn't fly south of the border, it is likely the bastardization of authentic seasoning. Now I don't know if people in Mexico consume such a dish but I am proud that I used seasonings outside of a packet. I did a decent amount of online research when putting together this recipe and picked and choose various spices to find something that fits my taste.

I was disappointed that most barbacoa recipes called for a crock pot slow cooker. Now I hate food snobs I really do, if one likes shaky cheese or velveeta more power to you. I do however draw the line with crock pots. I find that most things prepared in a crock pot have a boiled taste. I know it's convenient and works for many it just doesn't work for me. The slow cooked flavor from an oven or stove top always tops the the equivalent dish in the crock pot. I rarely cook with absolutes but, I absolutely dislike items made in a crock pot. Many will disagree and reference their favorite crock pot dish.... you know what they say about people with opinions. Ok vent over, to say the least I made this dish in the oven.

Ingredients

1 2 lb chuck roast

1 large onion thick diced

3 cloves garlic

2 tablespoons canola oil

1 tablespoon cumin

1 tablespoon chili powder

1 tablespoon dried Mexican oregano

1/2 tablespoon whole cloves

3 tablespoons cider vinegar

2 cups low sodium beef stock

1/2 cup chipotle peppers in adobo sauce

2 bay leafs

1 teaspoon salt

1 teaspoon pepper

Pre-heat oven to 350 degrees. Heat oil in large heavy bottom pot or dutch oven, season beef with salt and pepper and sear on all sides. Remove beef and add onions cook on medium heat for 5 minutes. Add garlic cook for an additional 2-3 minutes. Combine cumin, chili powder, oregano, bay leaf and cloves and add to onion garlic mixture. Cook spices for 1-2 minutes. Add chipotles in sauce, beef broth and vinegar. Bring items to a boil and add beef. Bake until fork tender about 3-3 1/2 hours. Using 2 forks shred beef. Strain remaining juices and add to shredded beef. Serve with warm tortillas and shredded cheese.

Lemon Braised Beef Short Ribs

Each miserable winter season I become mildly obsessed with one comforting ingredient, last year was macaroni and cheese, the prior year roasted chicken, this year beef short ribs. Mind you my waiste line pays for these "obsessions" but at least I stimulate the economy with the need to acquire new pants, Banana Republic should send me a thank you card. For Christians, the Lenten season is upon us and this is a time of fast and sacrifice thus it's time to throw in my short rib obsession. I hope next year I can hold on to something like spinach...

Most recipes involving beef short ribs either take an Asian approach or a red wine braise. While both are very good and satisfying, I wanted to try something that combined my love of citrus with this wonderfully fatty and flavorful cut of meat. I enjoyed this version but think a good red wine braise is the best fit for short ribs.

2 lbs. beef short ribs cross cut
1/4 olive oil
2 tablespoons black pepper
2 tablespoons kosher salt
1 small onion chopped
2 carrots chopped
1 tablespoon chopped thyme
4 springs of thyme
2 bay leaves
1/2 cup dry white wine
1 cup freshly squeezed lemon juice
1/2 cold water


Directions
-Rinse ribs and remove from the fridge at least and hour before cooking. Season with pepper and chopped thyme, add salt prior to searing.
-Pre-heat oven to 325 degrees.
-Heat olive in heavy bottomed vessel that holds at least 6 qt. In small batches sear the ribs on each side and remove from pot.
-Add carrots, onions, celery, thyme springs, bay leaf cook over medium heat for 10 minutes until softened.
-Deglaze veggies with white wine
-Add lemon juice and water, bring to a rolling boil, add short ribs cover with tight fitting lid and place in oven for 2 1/2 to 3 hours.
-Ribs at this point should fall off the bone and serve

Barefoot Blogger: Real Spaghetti and Meatballs

Pasta is one of my favorite things and I am always looking for new tricks. One of the best new tricks is trying a different approach to a classic. This recipe is very similiar to my usually spaghetti and meatballs and I found the flavors really fresh and simple and sometimes that's all you really need. I found the meatballs a little on the bready side but that allowed to soak up a really mild sauce. My guests and I really enjoyed and I followed the recipe to the tee.












Recipe: Ina Garten from Food Network Website

Ingredients

For the meatballs:
1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil

For the sauce:
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
For serving:nocoupons
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan

Directions
Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

Beef Short Ribs Youvetsi

Greeks tend to be food purists there are something you don't mess with, youvetsi (aromatic braised lamb with orzo) is one of those dishes. While there is certainly nothing wrong with the tried and tested original, I thought beef short ribs sans the aromatics would be an interesting twist. Now my mother thinks I am insane as in her opinion, I mean gospel, youvetsi must have aromatics such as cinnamon and allspice and certainly can not have carrots and celery and she almost lost it when I mentioned wine, port and balsamic vinegar. She insisted I call this something else but the apple doesn't fall far from the tree and I am just as stubborn as she she, as the basic definition of youvetsi refers more to the pot and cooking in an oven more than the actually ingredients.

Rarely can one really claim a recipe as there own. I scoured many sources to put together ingredients I thought would hold true to the spirit of youvetsi. My mom would call bull shit but luckily she is not computer savvy. My previous attempts at short ribs used just red wine and the flavor fell a little flat. There is a lot of fat in short ribs and something needs to cut through that strong flavor, enter port wine and balsamic vinegar.

I was especially excited to use Port wine as Chris and I visited Portugal in 2005 and acquired a few bottles in the town of Sintra. Each time I use this in a recipe it bring me back to an amazing place. The final product with thyme and wine and long cooking time was so flavorful and satisfying. This dish was certainly worth the argument over authentic youvetsi and I promise I will make the original real soon and you can be the judge.

Ingredients
2 servings
2 lbs. beef short ribs cross cut
1/4 olive oil
2 tablespoons black pepper
2 tablespoons kosher salt
1 small onion chopped
2 carrots chopped
2 ribs of celery chopped
1 tablespoon chopped thyme
4 springs of thyme
2 bay leaves
1 cup dry red wine
1/2 port wine
2 tablespoons balsamic vinegar
2 cups low sodium beef broth
1/2 cold water
1/4 cup tomato puree or paste (optional)
2 cups orzo



Directions
-Rinse ribs and remove from the fridge at least and hour before cooking. Season with pepper and chopped thyme, add salt prior to searing.
-Pre-heat oven to 325 degrees.
-Heat olive in heavy bottomed vessel that holds at least 6 qt. In small batches sear the ribs on each side and remove from pot.
-Add carrots, onions, celery, thyme springs, bay leaf cook over medium heat for 10 minutes until softened.
-Deglaze veggeis with red wine, port wine and balsamic vinegar, scrap up bits and reduce this by half.
-Add beef broth, tomato puree and water, bring to a rolling boil, add short ribs cover with tight fitting lid and place in oven for 2 1/2 to 3 hours.
-Ribs at this point should fall off the bone, remove beef and bones, strain liquid mixture and make sure to press down on veggies.
-Add orzo to strained liquid and cook in oven for an additional half hour.

Macaronia Me Kima (Greek Bolognese)

Hands down one of my favorite things to eat. I am so picky about meat sauce I rarely even order at a restaurant. I can not stand large chunks of ground meat, it's just not a great texture. This is a classic Greek dish and the Kima (aromatic meat mixture) is used in pastitsio and mousaka. Aromatic spices such as ground cinnamon, nutmeg and all spice along with bay leaf give the sauce a distinct flavor and a nice alternative to herb based meat sauces. Greeks generally use grated onion in most sauce dishes, this approach I think is very unique and flavors the sauce so that the liquids pick up the onion flavor and one doesn't bite into chunks of onion of garlic rather, it creates the background of the sauce.
The pasta is the Greek Misko brand found at most ethnic markets. While I normally cook pasta al dente, this one needs to be fully cooked. The first time I made this for my now husband, he was so happy with the dish he said it rivaled his mom's and for a Greek boy that is significant, he to this day sites it as a favorite. I was, gasp, out of any real good Greek cheese like mizithra, kasseri or feta, so I skipped the cheese all together. Cut me some slack, it's like Antarctica out there.


Ingredients
1 lb. quality ground sirloin or 1/2 lb. ground sirloin, 1/2 lb. ground lamb
1/4 cup dry red wine
1/4 cup of tomato paste
1 cup of tomato puree
1/2 cup of water
4 tablespoons extra virgin olive oil
1/2 tablespoon of table salt
1/2 tablespoon ground pepper
1/2 teaspoon ground cinnamon
dash of freshly ground nutmeg
dash of freshly ground all spice
2 bay leafs
1 500g bag of Misko #5

Directions:
1.) Bring to a boil a large pot filled with cold water and cook pasta per package directions.
2.) Grate one small onion and one clove of garlic
3.) Heat 2 tbl. olive oil in large pan, add onion and cook for 1-3 minutes over medium heat. Add garlic and cook for an additional minute.

4.) Brown the ground sirloin for a few minutes add spices and wine, cook for an additional minute until alcohol evaporates.

5.) Add tomato paste and mix in, add tomato puree and water. Mix thoroughly and reduce heat to a simmer. Cook for 30 minutes on low. Check seasoning.

6.) After draining pasta, add 2 tbl. olive oil to pasta pot. Heat oil for a minute and add pasta, turn off the heat. Pasta will sizzle, place on plate and serve with sauce mixture.

Pan Seared Ribeye and Oven Fries

Oven Fries

A quick weeknight meal with strong flavors. I used Gruyere but truly any cheese will do. Same goes for herbs.

3 large potatoes, peeled and hand cut in 1/8 inch portions

2 tbls. olive oil

1 teaspoon lemon zest

1 teaspoon chopped parsley

1 tbl. Gruyere cheese

Salt and fresh ground pepper

1.) Cut potatoes in 1/8 sliced and place on baking sheet and mix with olive oil, salt and pepper.

2.) Cook for 30 minutes at 450 degree oven until potatoes are golden.

3.) Remove from heat and sprinkle, parsley, lemon zest and cheese.

Pan Seared Ribeye

2 8-10 oz. rib eye steaks
1 tbls. olive oil
1 tbls. Montreal steak seasoning


1.) Bring steaks to room temp
2.) Meanwhile heat olive oil in heavy bottom pan
3.) When pan begins to smoke carefully place seasoned steak and sear for 3-4 minutes on each side (medium rare)
4.) Remove from heat and let steaks rest for 3 minutes until serving.

NY Strip Steak Sandwich

I truly love this dish. I adapted a recipe from my favorite cooking show, Barefoot Contessa. I am not a huge fan of mayo but I couldn't resist trying this. I make this at least once a month and have used flank steak and ribeye but truly NY strip is the best for this recipe. Kali Orexi

1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak
Kosher salt
Freshly ground black pepper
Olive oil
2 yellow onions, sliced in rings
1 medium green or red pepper
1/2 teaspoon fresh thyme leaves
1 recipe Mustard Mayo, recipe follows
2 greek pitas

Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until medium in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.

Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion, peppers and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.

To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom of each pita. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings.

Mustard Mayo:
3/4 cup good mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
1/8 teaspoon kosher salt
Whisk the ingredients together in a small bowl. Serve at room temperature

Lemon Pot Roast

In my house lemon is the fruit of the Gods. I often think Chris would trade me for a bushel of lemons. While the traditional pot roast uses winter veggies and a tomato base. Substitute the acidity of the tomato with lemon and omit the veggies and end up with a truly unique roast.

Ingredients:
1 2-3lb boneless chuck roast (look for a good ratio of fat to meat)

2 tablespoons extra virgin olive oil

2 tablespoons of kosher salt

2 tablespoons of freshly ground pepper

1 lemon juiced

2 cups chicken broth

1 cup of red wine

1 bag white pearl onions

Meat thermometer (optional)

Directions

1.) Pre-heat oven to 325 degrees.

2.) Wash chuck roast with cold water and pat dry.

3.) In a shallow frying pan add olive oil over medium heat. Now is our chance to add some color, skip this step and you end up with cafeteria style boiled beef. Season beef with salt and pepper and add to the heated frying pan. Cook on each side until seared and crispy.

4.) Remove beef from pan and place in casserole dish with tight fitting lid.

5.) Reduce heat and deglaze pan with wine. WATCH the flame as wine and heat don't often give good results. Allow wine to cook for 2 minutes.

6.) Add chicken broth and juice of one lemon and bring to a simmer. CHECK the seasoning and let your palate decide if you need more salt or pepper.

7.) Carefully add the liquid to the beef and cover.

8.) Cook for 2.5 hours. While beef cooks, peel the pearl onions and boil for 2 minutes. Let the onion cool and place to the side.

9.) After 2.5 hours, check the temp. Beef should be fork tender.

10.) Add the onions to the roast and cook for another 1/2 hour.

11.) Let roast rest prior to serving.

Optional: For a more lemony flavor place cooking liquid in sauce pan over medium heat bring to a boil and reduce until liquid is half.

Kali Orexi!