STAY WARM THIS JANUARY WITH GOOD MANSION WINES! MOUSSAKA WITH NAOUSSA This belly-warming, classic Greek dish has a 20th century French twist with a cheese bechamel. It is one of our January favorites and is meant with a tight, lean Naoussa red wine from the foothills of Macedonia. Moussaka can be made with ground beef or lamb, but we prefer the sweetness of lamb with the combination of all spice and cinnamon. Youll need to come to Good Mansion Wines to get the Naoussa, Gruyere, and Pecorino Romano. Simply saute chopped onions and garlic in a bit of olive oil, add about a pound of ground lamb or beef (pre-saute these meats without oil and drain the fat for a lighter dish), then add an inch of cinnamon stick, ground all spice, bay leaves, salt, pepper, two cups crushed tomatoes and a cup of dry Naoussa. Let simmer for an or so. In the meantime, make a bechamel or cheese sauce. Ours had a cheese sauce made by melting some butter, adding flour to make a rue, then adding dry white wine and stirring for several minutes until everything is smooth, then adding about a cup or two of grated Gruyere cheese, stirring over low to medium heat for at least 5 minutes until the cheese melts in full. Slice two large potatoes thinly and par boil, and thinly slice two large eggplants and sprinkle them with salt. Saute the eggplant in a bit of oil briefly. Then take a baking dish and spread some bechamel/cheese sauce first, add layers of eggplant and potato, then add a layer of all the meat sauce, then sprinkle with about 1/2 cup of grated Pecorino Romano cheese. Add another layer of bechamel, eggplant, potatoes, then one more layer of eggplant. Add one final top layer of bechamel and another 1/2 cup of grated Pecorino Romano. Cook for a bit over an hour at 350F. Serve with a lovely Naoussa wine from producer Boutari. If you are looking for ways to keep warm and cozy this weekend, come into Good Mansion Wines today to get all your goodies to make this dish. Open Monday to Saturday 11 am to 7 pm. 95-14th Street, East Wheeling.
Posted on: Thu, 22 Jan 2015 12:54:42 +0000
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