Comments on: In love with a magical Moussaka http://www.eatingoutloud.com/2008/07/in-love-with-a-magical-moussaka.html Thu, 19 Jan 2012 18:28:37 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Jazzie http://www.eatingoutloud.com/2008/07/in-love-with-a-magical-moussaka.html/comment-page-1#comment-4150 Jazzie Wed, 18 Feb 2009 22:17:40 +0000 http://69.89.22.144/~eatingo1/2008/07/in-love-with-a-magical-moussaka/#comment-4150 Hmm, looks great! Although here in Egypt, they don't add the bechamel sauce on top of it. It's a national dish over here and they usually make it too... oily. So, I don't usually like it. BUT I love the way yours doesn't have so much oil running from it, so I'm definitely trying it. Hmm, looks great! Although here in Egypt, they don’t add the bechamel sauce on top of it. It’s a national dish over here and they usually make it too… oily. So, I don’t usually like it. BUT I love the way yours doesn’t have so much oil running from it, so I’m definitely trying it.

]]> By: Melissa http://www.eatingoutloud.com/2008/07/in-love-with-a-magical-moussaka.html/comment-page-1#comment-3736 Melissa Sun, 05 Oct 2008 03:02:34 +0000 http://69.89.22.144/~eatingo1/2008/07/in-love-with-a-magical-moussaka/#comment-3736 I realize I'm coming in a bit late on this (just found you recently), but to chip in, I have a lightened up version of pastitsio where the light version of the bechamel is made with low-fat milk and eggs. It's a bit time-consuming to make, but has this really interesting, almost fluffy, texture because of the starches used to thicken it up. I whisk together 3 cups of 1% milk, 1/4 cup cornstarch, and 3 large eggs (lightly beaten). Then I heat it, stirring constantly, until the mixture begins to thicken. This takes forever over low heat, so I usually clip a candy thermometer to the side and do it on medium-high heat (shocking!). Around 170 degrees it will suddenly start to thicken very quickly. Stir in 6 tablespoons of shredded parmesan, 1/4 tsp salt, 1/8 tsp pepper, and 1/8 tsp nutmeg. Cover and set it aside until you need it for the top of the dish. I realize I’m coming in a bit late on this (just found you recently), but to chip in, I have a lightened up version of pastitsio where the light version of the bechamel is made with low-fat milk and eggs. It’s a bit time-consuming to make, but has this really interesting, almost fluffy, texture because of the starches used to thicken it up. I whisk together 3 cups of 1% milk, 1/4 cup cornstarch, and 3 large eggs (lightly beaten). Then I heat it, stirring constantly, until the mixture begins to thicken. This takes forever over low heat, so I usually clip a candy thermometer to the side and do it on medium-high heat (shocking!). Around 170 degrees it will suddenly start to thicken very quickly. Stir in 6 tablespoons of shredded parmesan, 1/4 tsp salt, 1/8 tsp pepper, and 1/8 tsp nutmeg. Cover and set it aside until you need it for the top of the dish.

]]> By: Jen http://www.eatingoutloud.com/2008/07/in-love-with-a-magical-moussaka.html/comment-page-1#comment-3113 Jen Wed, 20 Aug 2008 16:04:00 +0000 http://69.89.22.144/~eatingo1/2008/07/in-love-with-a-magical-moussaka/#comment-3113 Hi Allen- I made the moussaka last night (the first time I've ever tried it) and posted it on my blog. If you'd like to check it out, it's here: http://realgoodtaste.blogspot.com/2008/08/moussaka-minis.html<br/><br/>Thanks for posting the recipe- I really loved your low fat topping! Hi Allen- I made the moussaka last night (the first time I’ve ever tried it) and posted it on my blog. If you’d like to check it out, it’s here: http://realgoodtaste.blogspot.com/2008/08/moussaka-minis.html

Thanks for posting the recipe- I really loved your low fat topping!

]]> By: Kevin http://www.eatingoutloud.com/2008/07/in-love-with-a-magical-moussaka.html/comment-page-1#comment-2928 Kevin Wed, 30 Jul 2008 02:15:00 +0000 http://69.89.22.144/~eatingo1/2008/07/in-love-with-a-magical-moussaka/#comment-2928 I really enjoy moussaka as well. Yours looks good! I really enjoy moussaka as well. Yours looks good!

]]> By: canarygirl http://www.eatingoutloud.com/2008/07/in-love-with-a-magical-moussaka.html/comment-page-1#comment-2918 canarygirl Tue, 29 Jul 2008 07:21:00 +0000 http://69.89.22.144/~eatingo1/2008/07/in-love-with-a-magical-moussaka/#comment-2918 Mmmmmmmmoussaka! One of the foods of the Gods, for sure. Peter's version has to be fantastic! Good job "skinny-ing" it up a bit. Mmmmmmmmoussaka! One of the foods of the Gods, for sure. Peter’s version has to be fantastic! Good job “skinny-ing” it up a bit.

]]> By: Tom Aarons http://www.eatingoutloud.com/2008/07/in-love-with-a-magical-moussaka.html/comment-page-1#comment-2916 Tom Aarons Tue, 29 Jul 2008 02:37:00 +0000 http://69.89.22.144/~eatingo1/2008/07/in-love-with-a-magical-moussaka/#comment-2916 Your photo of the grilled eggplant is brilliant. I can almost taste those heat caramelized lines of browned eggplant flesh right now. Yum! Your photo of the grilled eggplant is brilliant. I can almost taste those heat caramelized lines of browned eggplant flesh right now. Yum!

]]> By: Allen http://www.eatingoutloud.com/2008/07/in-love-with-a-magical-moussaka.html/comment-page-1#comment-2912 Allen Mon, 28 Jul 2008 23:30:00 +0000 http://69.89.22.144/~eatingo1/2008/07/in-love-with-a-magical-moussaka/#comment-2912 Manggy: Yes, really really rich ... which is why I wanted to make a healthier version that I could enjoy more often :-)<br/><br/>Arundathi: I'm sure you could figure out a solution for removing meat altogether -- beans, lentils, chickpeas?<br/><br/>Peter M: Haha - I wondered what you might think of this concoction :-) I almost sent you an email to give you a heads-up! I realize I diverged pretty drastically from the original ... thank you for not hating me ;-)<br/><br/>Ben: Oooh, give eggplant another chances -- it can be used so many ways. I'm a newbie to photoshop so my skill level is pretty basic, unfortunately.<br/><br/>Peter G: Thanks! I checked your site for a recipe too ... but you didn't have one -- bad Greek boy ...<br/><br/>Fearless Kitchen: I can understand your reaction to my recipe -- as I made it, I worried about what I was doing ... but pushed ahead anyway :-)<br/><br/>Erin: I have issues with some fat-free products but cottage cheese is one that never bothered me. I liked it in this instance.<br/><br/>Kat: Yep, the lighter purple one was so huge ... the photo doesn't do it justice!<br/><br/>Cookie Doctor: I can understand your position on this one -- it won't appeal to many. The leftovers I had today were wonderful though :-) Manggy: Yes, really really rich … which is why I wanted to make a healthier version that I could enjoy more often :-)

Arundathi: I’m sure you could figure out a solution for removing meat altogether — beans, lentils, chickpeas?

Peter M: Haha – I wondered what you might think of this concoction :-) I almost sent you an email to give you a heads-up! I realize I diverged pretty drastically from the original … thank you for not hating me ;-)

Ben: Oooh, give eggplant another chances — it can be used so many ways. I’m a newbie to photoshop so my skill level is pretty basic, unfortunately.

Peter G: Thanks! I checked your site for a recipe too … but you didn’t have one — bad Greek boy …

Fearless Kitchen: I can understand your reaction to my recipe — as I made it, I worried about what I was doing … but pushed ahead anyway :-)

Erin: I have issues with some fat-free products but cottage cheese is one that never bothered me. I liked it in this instance.

Kat: Yep, the lighter purple one was so huge … the photo doesn’t do it justice!

Cookie Doctor: I can understand your position on this one — it won’t appeal to many. The leftovers I had today were wonderful though :-)

]]> By: Mark Boxshus "Cookie Doctor" http://www.eatingoutloud.com/2008/07/in-love-with-a-magical-moussaka.html/comment-page-1#comment-2911 Mark Boxshus "Cookie Doctor" Mon, 28 Jul 2008 22:18:00 +0000 http://69.89.22.144/~eatingo1/2008/07/in-love-with-a-magical-moussaka/#comment-2911 Congrats on trying to "healthanize" the Mousakka. However, you really should try the real thing at least once in your life time. If made correctly (Peter M has a great recipe) it is sublime and very satisfying. And of course, this is not a dish you would want to eat often......only on special occasions. Your version looks creative, but I'm afraid I'll have to stay true and go with the real thing. Congrats on trying to “healthanize” the Mousakka. However, you really should try the real thing at least once in your life time. If made correctly (Peter M has a great recipe) it is sublime and very satisfying. And of course, this is not a dish you would want to eat often……only on special occasions. Your version looks creative, but I’m afraid I’ll have to stay true and go with the real thing.

]]> By: kat http://www.eatingoutloud.com/2008/07/in-love-with-a-magical-moussaka.html/comment-page-1#comment-2909 kat Mon, 28 Jul 2008 15:16:00 +0000 http://69.89.22.144/~eatingo1/2008/07/in-love-with-a-magical-moussaka/#comment-2909 Oh this must be the head-sized eggplants you told me you got in your CSA, great use of them. Thanks for the idea for the faux bechamel, I really want to try it on lasagna this fall to lighten that up a bit. Oh this must be the head-sized eggplants you told me you got in your CSA, great use of them. Thanks for the idea for the faux bechamel, I really want to try it on lasagna this fall to lighten that up a bit.

]]> By: Erin http://www.eatingoutloud.com/2008/07/in-love-with-a-magical-moussaka.html/comment-page-1#comment-2908 Erin Mon, 28 Jul 2008 14:55:00 +0000 http://69.89.22.144/~eatingo1/2008/07/in-love-with-a-magical-moussaka/#comment-2908 Looks lovely! Although I do draw the line at fat free cheese of any kind. Fat free Fage - we're cool, but fat free cottage cheese. I just can't do it. You're too good! Looks lovely! Although I do draw the line at fat free cheese of any kind. Fat free Fage – we’re cool, but fat free cottage cheese. I just can’t do it. You’re too good!

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