My Big Fat Greek Pastitsio Food

GREEK PASTITSIO RECIPE (GREEK LASAGNA WITH BéCHAMEL)

Steps:

• To prepare this traditional pastitsio recipe (pastichio), start with the meat sauce. Place a large pan over medium-high heat and add the olive oil, the chopped onions and sauté for 2-3 minutes. Add the garlic, tomato paste and the beef. Break up the meat with a wooden spoon and brown for 4-5 minutes. Pour in the red wine and wait to evaporate. Add the canned tomatoes, the sugar, cinnamon, clove, the bay leaf and season. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated. (After the meat is cooked, discard the bay leaf, the clove and the cinnamon)
• Prepare the bechamel sauce for the pastitsio. Melt the butter in a large pan over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in small batches, whisking continuously in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat whilst continuing to stir. Remove the pan from the stove and add the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese (50g/ 1.7oz.). Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste.
• Cook the pasta for the pastitsio 2-3 minutes less than the package instructions, so that they don't get mushy after turning out of the oven later. Drain the pasta and stir in the egg whites and the feta cheese (smashed with a fork) and mix gently with a spatula.
• For this pastitsio recipe you will need a large baking dish, approx. 25*35 cm / 10*14 inch. Butter the bottom and sides of a pan and assemble the pastitsio. Layer the pasta, top with the meat sauce and even out. Top the pastitsio with the bechamel sauce and smooth out with a spatula.
• Sprinkle the pastichio with grated cheese and bake in preheated oven at 180C (350F) Fan for about 40 minutes, until crust turns a light golden brown. Let the pastitsio cool down for a while before serving.

MY BIG FAT GREEK SALAD

Steps:

• Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.
• Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
• While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.
• Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
• Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.

MY BIG FAT GREEK PASTITSIO

Steps:

• In a nonstick skillet sprayed with nonstick spray, saute the onion over medium-high heat until translucent, 2-3 minutes or so.
• Add meat to the pan and cook over medium heat until browned all the way through; drain fat.
• Add tomato sauce, garlic,just 1 tsp of the cinnamon, and some salt to taste.
• Simmer on low heat 20 minutes.
• Meanwhile, in a medium saucepan, melt the butter.
• Once the butter has melted, stir in the flour, whisking until blended.
• Remove pan from heat and whisk in the milk slowly until blended.
• Return pan to heat and let simmer over low heat about 5 minutes, stirring often,or until thick and smooth.
• Remove sauce from heat and let cool slightly.
• In a bowl, beat eggs and then add small portion of the cream sauce, whisking quickly as you do.
• Whisk in a bit more of the sauce, then add all the rest and whisk well until smooth.
• (You can to be careful not to add too much at first or you will cook the eggs.) Season sauce with some salt& pepper and a dash of nutmeg to taste, mixing well.
• Grease a 9x13" casserole with deep sides well and place hot macaroni in it.
• Top with meat sauce, then sprinkle meat sauce with remaining 1 tsp cinnamon.
• Pour cream sauce over all to cover.
• You may need to shake the pan a little to make everything settle in (not too hard- you don't want sauce flying everywhere).
• You may have a little extra cream sauce left over, depending on how deep your pan is.
• Bake in a preheated 350 F oven for approximately 40 minutes or until custard is firm (no jiggling).
• Let cool 10 minutes before serving.

MY BIG FAT GREEK MEAT & PASTA CASSEROLE

Steps:

• IN a large food processor, chop 1 large onion, 1 medium bell pepper, one handful pitted kalamata olives, 1 handful flat leaf parsley leaves, and 8-12 garlic cloves.
• HEAT 2 tablespoons extra virgin olive oil in a large saucepan over medium heat; ADD the above chopped vegetables, 1 1/2 lbs lean ground beef, 1 teaspoon fine sea salt and 1/2 teaspoon fresh ground black pepper; SAUTE until meat is browned and vegetables have softened.
• ADD 1 (14 ounce) can diced tomatoes, 3/4 cup dry Greek red wine, 1 (6 ounce) can tomato paste, 2 tablespoons red wine vinegar, 2 teaspoons Greek honey, 1 1/4 teaspoons crushed dried oregano, 1 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 1/4 teaspoon freshly grated nutmeg, 1/2 tablespoon ouzo or 1/4 teaspoon pure anise extract, 1/4 teaspoon fresh grated lemon zest, 1/4 teaspoon crushed dried mint, 1/4 teaspoon fresh ground white pepper, 1 pinch crushed red pepper flakes, and 3 tablespoons grated parmesan cheese; STIR well; COVER; REDUCE heat; SIMMER for 45 minutes or longer (sauce will be thick); RE-SEASON sauce to taste with fine sea salt if needed (leave sauce just slightly under-salted since sauce will concentrate while baking).
• SEPARATE 4 large eggs and retain yolks in a medium to large mixing bowl (refrigerate egg whites sealed, for another use while fresh); WHISK in 4 cups whole milk until smooth; ADD 2 teaspoons extra virgin olive oil, 2 teaspoons fresh lemon juice, 1 level teaspoon fine sea salt, 1/2 teaspoon fresh ground white pepper, 1/4 teaspoon freshly grated nutmeg, 1/8 teaspoon garlic powder, and 1 pinch cayenne pepper; WHISK again until blended; SET aside.
• MELT 1/2 cup salted butter over low heat; ADD 1/2 cup all-purpose flour and cook for just one minute; POUR milk and egg mixture all at once into roux while whisking constantly; CONTINUE whisking often until sauce thickens up and begins to bubble; REMOVE from heat; WHISK in 3/4 cup powdered parmesan cheese until smooth and glossy; COVER loosely with plastic wrap; BLEND 1/2 cup of the BECHAMEL into the fully-simmered SAUCE.
• COOK the PASTA according to package directions for al dente (salt the boiling water and add olive oil to prevent boiling over); ALLOW to drain; MEANWHILE, into previous empty boiling pot add 1 tablespoon extra virgin olive oil, 1 tablespoon fresh lemon juice, 2 tablespoons grated parmesan cheese, 1 tablespoon minced flat leaf parsley, 1/8 teaspoon garlic powder and 1/8 teaspoon fresh ground white pepper; STIR; ADD drained pasta and toss; RE-MOISTEN pasta if needed with water.
• PREHEAT oven to 350 F; SPRAY a 2-3 quart casserole dish with non-stick cooking spray; SPREAD 1/2 (one half) of the PASTA in bottom of baking dish; POUR the entire SAUCE mixture then smooth; ADD the remaining pasta over the SAUCE; POUR all of the BECHAMEL sauce over the pasta; LEVEL and smooth bechamel sauce. NOTE: YOU CAN SPRINKLE THE TOP OF CASSEROLE NOW LIGHTLY WITH GRATED PARMESAN CHEESE (PLUS MINCED FRESH PARSLEY IF DESIRED) OR YOU CAN GARNISH WHILE STILL HOT, JUST AFTER BAKING.
• BAKE for 1 hour.
• ALLOW to set 20 minutes before slicing.
• SERVE and enjoy!