Episode 75 - 14/12/2007
Today on the show, the board chairman for the Quinpool Road Business Association lets me in on what's coming up next for the strip. Joy Knight and Michael Best try to de-mystify the moussaka - at home - it's quite a production! Musician Jill Barber and I spend some girl time together and you may know how to dress for cruising - but does your man?
Oops - we didn't get the recipe off cooks.com - it was foodtv.ca - here's the link and the recipe
http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=3324
Lamb Moussaka
Yield: 12
Ingredients:
Vegetable Layers
2 1/2 lb. eggplant, (3 large)
1 tbsp salt
1/4 cup olive oil
3 zucchini, sliced, 1/4 inch thick
Meat Sauce
2 lb. ground lamb
2 medium Onion, chopped
2 cloves garlic, chopped
1 tbsp dried oregano leaves
1 can diced tomatoes, undrained
1 can Tomato paste
1/2 cup dry red wine, optional
1/2 cup chopped fresh parsley
salt and pepper, to taste
White Sauce
1/3 cup butter
1/2 cup all purpose flour
4 cups Milk
1 tsp salt
4 egg, beaten
3 cups mozzarella cheese, shredded
Directions:
Vegetable Layers
CUT eggplant into 1/4” (5mm) thick slices. Layer in colander, sprinkling each layer with salt. Let stand 30 minutes.
RINSE eggplant; pat dry. Place in single layer on baking sheet. Brush with olive oil. Broil, turning once for 4 to 6 minutes on each side, until golden and softened. Set aside. Repeat until all eggplants are cooked. SAUTE zucchini in large oiled frying pan until tender-crisp. Set aside.
Meat Sauce
COOK lamb in large saucepan on high heat, breaking up with spoon, for 5 minutes. Drain off fat. Add onions, garlic and oregano. Cook on medium for 5 minutes. Add tomatoes, tomato paste and wine. Simmer 10 minutes, or until mixture starts to thicken. Stir in parsley, salt and pepper. Set aside.
White Sauce
MELT margarine in large saucepan. Add flour, mixing until smooth. Gradually add milk. Cook, stirring constantly until mixture comes to a boil and is thickened. Add salt and nutmeg. Add a bit of hot mixture to beaten eggs then return to saucepan and cook 2 minutes longer, stirring occasionally.
To Assemble
Tips: · Place pan on a baking sheet or piece of foil to catch any drips that may boil over. · MAKE-AHEAD: After assembling, cool completely, uncovered in refrigerator. Cover with plastic wrap and refrigerate for 1 day or overwrap with heavy foil and freeze up to 3 weeks. Thaw in refrigerator 48 hours before baking. · Replace lamb with beef. · A thin bottom layer of sautéed sliced potatoes can be added.
Jill Barber CD "For All Time"
jillbarber.com
Jill Barber's new Christmas CD with Meghan Smith and Rose Cousins is also available at all Lawton's Drugs locations
PACKING FOR MEN
Whether packing for yourself or the man in your life, here's what TL recommends to pack for men on your next cruise.
White shirt
Several ties
Black jacket
Golf shirts
Black or khaki pants
Tanks and trunks
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