Saveur.com: Daily Fare: Moussaka

Saveur.com: Daily Fare Latest Daily Fare from saveur.com

Moussaka Mar 18th 2013, 11:00 SERVES 12 to 16 INGREDIENTS 2 cups plus 3 tbsp. extra-virgin olive oil 6 bay leaves 2 sticks cinnamon 1 large yellow onion, finely chopped 2 lb. ground beef ¼ cup tomato paste 1½ tsp. ground cinnamon, plus more for dusting ½ tsp. freshly grated nutmeg ¼ tsp. ground cloves 1 tbsp. red wine vinegar 1 tsp. sugar 1 (28-oz.) can whole peeled tomatoes in juice, crushed 1½ tsp. kosher salt, plus more to taste Freshly ground black pepper, to taste 8 tbsp. unsalted butter 1 cup flour 4 cups milk 4 eggs, beaten 3 large eggplant, cut into ¼″-thick slices 5 medium russet potatoes, peeled, thinly sliced crosswise 1 cup coarsely grated graviera or Gruyère INSTRUCTIONS 1. Heat 3 tbsp. oil in a 6-qt. saucepan over medium-high heat. Add bay leaves, cinnamon sticks, and onion; cook until soft, about 5 minutes. Add beef; cook until all liquid evaporates and meat is browned, about 30 minutes. Add tomato paste, 1¼ tsp. ground cinnamon, ¼ tsp. nutmeg, and cloves; cook until lightly caramelized, about 2 minutes. Add vinegar, sugar, tomatoes, and 2 cups water; boil. Reduce heat to medium-low; cook, covered partially, until almost all liquid is evaporated, about 1½ hours. Remove from heat; discard cinnamon and bay leaves. Season with salt and pepper; set meat sauce aside. Heat butter in a 2-qt. saucepan over medium-high heat. Add flour; cook until smooth, about 2 minutes. Add 1½ tsp. salt, remaining cinnamon and nutmeg, and milk; cook until thickened, about 10 minutes. Remove from heat; pour into a blender with eggs. Blend until smooth; set béchamel aside. 2. Heat oven to 350°. Heat remaining oil in a 12″ skillet over medium-high heat. Dust eggplant with cinnamon; working in batches, fry in oil until golden brown, about 10 minutes. Transfer to paper towels to drain; set aside. Bring a large pot of salted water to a boil. Add potatoes; cook until barely tender, about 10 minutes. Drain; transfer to a bowl of ice water to stop cooking. Drain; set aside. 3. Spread 1 cup béchamel on bottom of a 10″ x 14″ baking dish; sprinkle with ⅓ cup graviera. Spread potatoes over cheese; top with eggplant. Pour meat sauce over eggplant; spread remaining béchamel over meat sauce. Sprinkle with remaining graviera; bake until golden brown, about 1 hour. See all 150 classic recipes featured in our 150th issue »

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