(a.k.a. flamin' cheese)
* We made the Moussaka in an 6-inch springform pan (by Martha of course) in a method as seen on "Secrets Of The CIA" cooking show on PBS from a few years ago -- thin eggplant slices are cut on a mandolin or Benriner, and arranged so they overhang and overlap around the edges of the pan and are then stuffed with a rice, tomato, thyme, oregano, coriander, cinnamon mixture combined with a bechamel sauce. Then baked at 375 for about 45 minutes, cooled for 15, inverted, cut into cake shaped wedges and served.
The Saganaki is simply floured soy cheese pieces deep-fried for a minute or so, doused with some hot ouzo, and then flambéd...
Monday, April 15, 2002