The Greek King of Pasta

What are your go-to dishes for company?  Do you find yourself always making the same few things?  Read on...

This is by far one of my favorite dishes.  If the first course for Sunday dinner isn't lasagna or macaroni with meat sauce, it's this.  And it's GOOD.  

The creaminess of the bechamel along with the tanginess of the tomatoes is just an amazing combination.  Add to that your typical Greek flavors and you have a wonderful baked pasta dish, perfect for a dinner party or for an intimate dinner for two.

You can make this more of a casserole by using long pasta, or as seen here with a shorter shape.  Either way it's great - just a matter of personal preference.

I've been eating this for as long as I can remember...it brings back lots of memories for me.  It's true comfort on a plate.  Please try this soon - you'll be crowned a Greek goddess by anyone you serve it to :)

Pastitsio

from Mom

1 1/2 pounds macaroni (pastitsio #2 or bucatini...penne can also be used)

1 cup butter

2 eggs, separated

1 3/4 pounds ground lamb (can substitute beef)

1/2 pound kefalotiri or parmesan cheese, grated

1 medium onion, chopped

1/2 cup white wine

1 1/2 pounds ripe tomatoes, peeled and stewed OR 1 tablespoon tomato paste, diluted with 1 cup water

salt and pepper to taste

1 piece of cinnamon stick

1 cup bread crumbs

1 recipe Bechamel sauce (see below)

Preheat oven to 350 degrees.  Parboil macaroni in salted water for 6 minutes, drain.  Brown half the butter and pour over macaroni.  Beat egg whites (reserve yolks) and add to macaroni.  Sprinkle with half the cheese.  Brown remaining butter (but keep 2 T. aside to use later) with the chipped meat and onion. 

Add the wine, tomatoes, salt, pepper and cinnamon, and simmer until all liquid is absorbed.  Remove from heat, remove the cinnamon, and add half of the remaining cheese and half the bread crumbs.  Mix well.

Prepare the bechamel.  Butter a pan and sprinkle with bread crumbs.  Spread half the macaroni evenly, cover with chopped meat.  Add remaining macaroni.  Pour bechamel over the top.  Sprinkle with remaining cheese, then with the rest of the bread crumbs.  Drizzle remaining butter over the top. 

Bake for 30 minutes, or until golden brown.  

Serves 6-8.

Bechamel sauce:

6 tablespoons butter

7-8 tablespoons flour

4 cups milk, scalded

1-2 egg yolks

salt and pepper to taste

Melt butter but do not brown.  Add flour slowly, mixing constantly.  Remove from heat.  Slowly mix in scalded milk.  Return to heat and stir until sauce thickens.  Beat egg yolks well, and add them with salt and pepper to the mixture, stirring constantly until blended.  If you don't serve this immediately, stir it occasionally to prevent a crust from forming.

Greek on the grill

It's grilling season, which means it's also burger season.  I LOVE burgers.  I lived on them while I was pregnant (bun-less, of course, which is still how I usually eat them) and still crave them often.

The truth is, I rarely make them at home.  Why, I have no idea!  So, one of the challenges I've given myself this year is to make a wide variety of burgers, using lots of different ingredients.  I hope you enjoy the first in my series :)

This was seriously mouthwatering.  And in the spirit of full disclosure, I had two of them (again, sans bread).  I couldn't help myself.  The combination of spices was perfect, and I really love the taste of lamb, so everything together was great.  Before I tried it, I thought I'd need a slice of raw onion (a MUST when I eat a standard cheeseburger!) or some feta cheese on top of it...when really, a dollop of tzatziki was good enough.

Tzatziki, by the way, is something I've been making for years...I love its versatility.  It's great with meats and vegetables, or even as a dip with toasted pita chips.  Keep in mind that I am a garlic fiend, so cut back on it if feel the need.  I highly recommend that you don't, but hey, your choice.

Minted Lamb Burgers
adapted from Epicurious

1 1/4 pounds ground lamb
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
dash of salt and pepper
pita bread

Gently combine all ingredients in a bowl.  Do not overmix.  Form into 4 one-inch thick patties.  Grill for approximately 3 minutes on each side for medium well burgers.  Serve on pita with tzatziki.

Tzatziki
1 cup plain greek nonfat yogurt
1 cup chopped cucumber (peel and seeds removed)
1/4 cup chopped mint leaves
salt and pepper to taste
3 garlic cloves, chopped

Put all ingredients in a bowl and mix.  Taste as you go along and adjust ingredients accordingly.  Chill before serving.

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