Photo Credit:  Greek Moussaka – All Recipes

The second in this series of Global Recipe Cards is Greek Moussaka.  This is another one to try for those who love to cook with ground beef or hamburger.  I chose this recipe because I am thinking wishfully about going to Greece this summer.   I am admittedly what you might call a Grecophile and was planning to take a trip last year but it didn’t happen due to the pandemic.  Making a recipe like this is the next best thing.

Category:  Entree, Comfort Food

Global Flavor:  Greece

Prep Time:  45 mins

Cook Time:  1 hr

Yield:  8

Method:  Oven

Continue reading “Traditional Greek Moussaka – Global Flavors Recipe Cards”

 

 

 

 

 

 

 

 

 

 

Photo Credit:  Daily Express – Albert R Broccoli

Buon Giorno, Brassica Oleracea Italica! Or otherwise stated “Hello, Broccoli!”.  Inspiration for these blogs comes from all kinds of unusual sources!  This one comes from the old James Bond 007 movies.  I rewatched several last week because they remind me so much of the nostalgic 1970’s Christmases of my childhood.  In those days we would sit down in front of the television after a huge Christmas lunch (usually a joint of roast beef with all the trimmings) and watch the afternoon movie.  Invariably it would be a Bond movie which enjoyed the same kind of acclaim as today’s Harry Potter series.  Curious where this is all leading?

 

Continue reading “Buon Giorno, Brassica Oleracea Italica!”

Photo Credit:  August Escoffier School of Culinary Arts.

Even though I enjoy cooking from scratch I’ve always been slightly intimidated by the challenge of making certain savory sauces.  Especially any involving flour.  Undoubtedly making a good sauce is a skill that requires careful measuring, immaculate timing, patience and a watchful eye.  Above all, practice is key and to be honest I haven’t got the hang of it yet.  However, what helps is knowing that many sauces are variants of 5 basic French recipes. Once you’ve mastered these five mother sauces, you’re all set to make variations effortlessly.  If you’re unfamiliar with these sauces, why not add them to your cooking repertoire and impress your family and friends?  I think I’m going to make mastering these sauces a personal goal for 2021.

Continue reading “How to Make The Mother of All Sauces – or Five”

One of the things I miss most about British eating habits is the Sunday roast.  In some ways it looks like one of the easiest meals to prepare – no complicated sauces, no special seasonings to worry about.  On the other hand, it is one of the most difficult because it requires careful timing of the main event (the roast meat) while several side dishes cook to perfection so they are ready to serve simultaneously.  In addition, it is annoyingly easy to overcook the green vegetables, create soggy roast potatoes and bake Yorkshire puddings that fail to rise.  Why on earth would anyone want to go to such trouble?  The answer is because practice makes perfect and the end result is spectacular!

Continue reading “The Sunday Roast: A Beef-eater Tradition”