Monthly Archives: February 2013


  • bechemel
  • 10 or so medium red skinned potatoes, peeled and sliced into thin slices
  • 2 large eggplant, sliced lengthwise into 0.5 cm wide slices
  • 1 lb lean ground meat (for veggie moussaka substitute 1 lb mushrooms chopped up)
  • 2-3 tomatoes, insides grated, skins discarded
  • 1 small to medium onion grated (this will make you cry)
  • splash of wine red or white. 
  • 1/2 cup grated parmesean or pecorino

Be prepared for a mess and a lot of pots and pans going.  Prepare bechemel. In about a half centimeter of oil, brown the potato slices a little, then set aside on papertowels.  Then slightly brown the eggplant slices—they will drink up oil.  To avoid adding more oil, after you brown one layer of eggplant in the pan, remove them, place the next layer in the pan and then place the slices of eggplant that were already browned on top of the uncooked ones.  The lower layer will suck the oil off of the top layer.  This really helps to minimize the amount of oil used and makes for a lighter moussaka.  If the slices are stickin add extra oil minimally.  When done also set on papertowels.  Brown the meat (or mushrooms in a little oil for vegetarian) add in the onion and grated tomatoes and wine…simmer down until most moisture is gone.  (na me exei zoume says yiayia).  When all these parts are ready. In a large pyrex pan, first layer 1/2 eggplant slices, then 1/2 potatoes, all the meat (or mushrooms), remaining eggplant, potatoes.  Top with bechemel and sprinkle with cheese.  Bake about an hour until golden brown.  This is a heavy meal…have a nice wine and light salad.

From Andromahi ❤ with my modification on cooking the eggplant. IMG_1093



Brown ground meat breaking into crumbles. Drain off any excess fat.  Meanwhile boil noodles according to package and drain.  Butter large cassarole pan and sprinkle with some parmesean cheese.  Place half of the noodles in the pan, then the browned meat, sprinkle 1/4 cheese, then the remaining noodles and another 1/4 of the cheese.  Pour/spread the bechemel on top and sprinkle with the remaining cheese.  Bake about 1 hour until the top is a beautiful golden brown.  Cut into unreasonably large squares like yiayia does.

From Andromahi ❤


  • 1 1/2 sticks butter
  • 6 heaping Tbsp flour
  • 4 cups milk
  • 6 eggs
  • 1/2 cup grated cheese

Melt butter in sauce pan, whisk in flour one Tbsp at a time.  Gradually add milk, beating with a whisk.  Heat on med-med high heat with constant stirring until sauce begins to thicken and just boil.  Keep beating with whisk.  Remove from heat and beat in one egg at a time.  Then stir in cheese.  Use for topping pastichio or moussaka.

From Andromahi ❤


Ti oraio, ti kala, Ti giouvarlakia einai afta!!!

  • 3 Tbsp butter
  • 1 lb ground lamb or ground beef (or a mixture)
  • 1/2 cup of rice
  • 2 eggs separated (another whole if needed for avgolemono)
  • parsley, finely chopped (optional)
  • 1 small onion grated
  • juice 1 1/2-2 lemons
  • zest of 1/2 lemon
  • 2 tsp of corn starch if needed for avgolemono

Put large pot with about 1 1/2 inch of water and butter and bring to a slow boil. Combine meat, rice, 2 egg whites, grated onion, and parsley.  Mix so well combined and form into small meatballs placing each gently into pan of hot water.  Boil very gently for about 45 minutes.

Beat the egg yolks and add extra egg (if desired for thicker avgolemeno) with a mixer add lemon juice and zest (and corn starch if desired for thickening).  Beat well and ladle hot broth into egg-lemon mixture in batches beating with mixer, when most broth has been transfered and avgolemono is frothy, pour it back into pan with giovarlakia.  It should thicken up as it sits for about 20 minutes or so.  Serve warm in a bowl.  Yum.

From Andromahi ❤

giovarlakia after boiling

giovarlakia after boiling


just poured avgolemono back into pot on top of giovarlakia

Key Lime Pie

  • 1 large graham cracker crust
  • 2 14 oz cans sweetened condensed milk
  • 6 egg yolks
  • 3/4 cup key lime juice
  • 1/2 lime zest
  • whipping cream for topping

Combine all ingredients except whipping cream, blending with a whisk until smooth.  Pour filling into crust and bake at 350 deg for 20-30 min–until set.  Cool to room temp to serve.  Just in case there is not enough calories and pleasure—top with homemade whipped cream.

From Mom and Dad ❤

Alexandra’s Rosemary-Walnut Focaccia

  • 1 package yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 2 3/4 cups flour
  • 1 Tbsp olive oil
  • 3/4 cups water
  • toasted walnuts (a cup or so)
  • dried rosemary (about 2 Tbsp)

Combine all ingredients in a bread machine and run dough program.  When complete oil a cookie sheet and press dough out flat on pan.  Sprinkle with water on top and bake approx 20 min at 350 degrees. Check the bottom is golden.

From Alexandra Laffon


Julie’s Cinnamon Rolls

In bread machine combine and run dough program:

  • 1 3/4 c bread flour
  • 1/2 cup all purpose flour
  • 1/3 cup sugar
  • 1 tsp salt
  •  1/4 c butter in chunks
  • 1 egg
  • 1/2 cup milk + water to make 7/8 cup liquid
  • 2 tsp yeast


  • 3 Tbsp butter softened so it spreads easily
  • cinnamon sugar mixture (2:1 sugar: cinn)

Topping (combine and stir until smooth)

  • 1/2 c confectioners sugar
  • 1 Tbsp milk

When dough is ready roll it out into a large rectangle on cutting board.  Spread with butter and sprinkle generously with cinnamon sugar.  Roll up lengthwise into a log and cut into 10 pieces.  Arrange pieces in a large pie pan.  Bake at 375 deg for about 15 min (check for doneness).  Place on plate and drizzle topping over the rolls.

From Julie Dawedeit