hello from new member

[frygirl]

To my new cooking light community:

My sister, eas11, has been bugging me for a long time to join this board. I didn't see the point until I met with her and her Cooking Light buddies last weekend in Manhattan. (Yes, I'm the lousy photographer who gave everyone a good laugh by cutting off their heads.) They were all so friendly and welcoming, and love cooking and shopping like I do, so I decided that I must try it for myself.

I've always been interested in reading about food and eating out, but only started cooking for real about 3 years ago. I took two techniques courses at Peter Kump's (now Institute for Culinary Education), learned lots of basics and gained confidence in myself. Now my favorite thing to do is to plan menus and cook.

I realize that "frygirl" may not be a politically correct user name for this community, but I can't deny that I love my deep fryer!

I'm looking forward to sharing with you all.

Susan

[yorkshirepud]

Welcome to the board Susan. I'm glad you finally decided to give in to your sister and join us.

You'll find a great bunch of people here, that are great to 'hang' out with regardless of whether the talk is centered on food.

No worries on the username, yorkshirepud isn't much better considering it's plopped into a searing puddle of lard!! We all have our weaknesses right?

Have fun and I'm looking forward to sharing your recipes!

Adele aka YP

[valchemist]

welcome susan. glad to have you here. what took you so long?

truth be told, my name should be sugar girl since I have such a sweet tooth. but now that I am on a self-imposed six week hiatus from sweets, I guess sugar girl wouldn't be so apt.

Valerie
(happily eating a banana for dessert as we speak)

[HRJ]

Hi Susan!

Welcome to the BB! It will be nice to have the chance to visit with you "virtually" now, as well as in person occasionally.

I can definitely vouch, to everyone else on the board, that Susan is an excellent cook -- last weekend, she made perhaps the best moussaka I've ever had.

The board can be a little slow on the weekends -- make sure to come back during the week and check it out as well.

Good to see you here!

Helene

[JaneStarr]

Welcome!

Oh,and I really got a good laugh out of the headless photo just when I needed a lighter moment.

Thanks,
Jane from CT

[eas11]

Hi Sue, it won't be long now until I can get back at you for teasing me about my BB addiction- you'll have one too, I'm sure!
I'm glad you're here

Yeah, I never knew you were such a lousy photographer BUT, you are a great cook! It's been a long time since I've had a bad meal at your house.
Helene is right- that was the best Moussaka I've ever had too- and since you didn't give me the recipe you might as well share it on the Great Food board for everyone. With all the things you served that night, I'm thinking a Greek themed supperclub night would be wonderful.

I know you'll have fun here!
Ellyn

[Ohioan]

Welcome, welcome! And do share your recipes with us. What kinds of things do you make in your (gasp) deep fryer? And, to keep everyone from yelling at me to stop soliciting contraband , what kinds of things don't you make in your (double gasp) deep fryer?

Cheers,
Phoebe

[yorkshirepud]

Originally posted by eas11
Helene is right- that was the best Moussaka I've ever had too

With reviews like this, you have to share. It's part of your iniatiation test to the boards!

I've never had Moussaka before, must try it!

[pwrmom]

Welcome Ellen's sister! I met Ellen @ a Cooking Light gathering @ Loren's house and felt after meeting Ellen that she was one of those women who would stick by you through thick and thin (lucky you Helene!). To have a sister as special as she is something for which to be grateful! (I have 3 special sisters so I know from which I speak). I know you'll have fun here!
Linda

[kima]

Hi frygirl!!! Love your name!!!
Please please do share the Mousaka recipe! Didn't your sister tell you that you must post a recipe before you are allowed to post here!!
(I am kidding-but you will soon learn no one can mention a great recipe in passing without being barraged with requests!!)
Welcome-we need more sisters here!

[Kayla]

Hi there!

Welcome to the boards. I'm positive you're going to find this such a warm and welcoming new community of friends. Pay heed to the warning though - it will become an addiction

Take care and have fun!

Kayla

[Lrimerman]

Welcome frygirl,

I wish my sister was into cooking, she buys lots of kitchen stuff, but can't really cook, yet. I hope she will learn, she is definetly interested, but can't get her on the bulletin board.

I am sure we will all be happy to have you among us, especially since it seems you have some great recipes to share (hint, hint). I have been wanting to tackle greek food, now will be my chance I hope.

Lisa

[phantomcg]

Susan - Welcome to the boards! You'll soon find that you are as addicted to them as the rest of us!

Please feel free to share tips/recipes for your deep fryer. Before we got married DH lived on deep fried foods. However, I don't own a deep fryer and, therefore, he rarely gets to enjoy anything fried. I do have to admit that I'm intrigued by the "new" flash fryers. Do they really cook fried foods that aren't greasy? That's my biggest problem with fried foods (yep, even more than the fact that they have so many calories) - they always seem greasy to me. It would be nice to be able to make DH some of his favorite foods once in awhile.....

Anyways, enough rambling, welcome to the board!

Cheryl

[AzAnne]

Glad you decide to join us.

This is a great board with wonderful people and recipes!

I really don't consider it an addiction, more of a penchant for cuisine knowledge

[knunes]

I met Ellyn at the CL Weekend in Boston. She's a great person and I'm sure you are too. Glad to have you on the BB! Katie

[frygirl]

Originally posted by kima
Hi frygirl!!! Love your name!!!
Please please do share the Mousaka recipe! Didn't your sister tell you that you must post a recipe before you are allowed to post here!!
(I am kidding-but you will soon learn no one can mention a great recipe in passing without being barraged with requests!!)
Welcome-we need more sisters here!

Thanks to everyone for the warm welcome. It is already obvious to me why this board is so addictive. Here's the Moussaka recipe. It is a bit of an ordeal, but I think it's worth it. Enjoy!

* Exported from MasterCook *

Moussaka: Eggplant Casserole

Serving Size : 8


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Eggplant:
3 medium eggplants
Kosher salt
Freshly ground black pepper
4 ounces olive oil (preferably Greek)
Meat Filling:
2 tablespoons butter
2 onions -- finely chopped
2 pounds ground beef
4 ounces dry white wine
2 tablespoons tomato paste
4 ounces water
3 tablespoons fresh parsley -- chopped
Salt and freshly ground black pepper
Pinch cinnamon
Bechamel Sauce:
6 tablespoons butter
6 tablespoons flour
3 cups milk
Pinch nutmeg
Kosher salt
Freshly ground black pepper
8 ounces Kefalotyri cheese (or romano) -- grated
2 eggs -- separated

Preheat oven to 350 degrees.

For the eggplant: Wash eggplant and cut off both ends. Peel 1/2-inch strips of peel from the eggplant, making stripes of skin. Slice crosswise into 1/3-inch rounds. Salt and pepper both sides and let stand for 30 minutes. Rinse and dry.

Coat 2 baking sheets with olive oil and place eggplant rounds on the sheets in single layers. After 15 minutes brush the tops of the eggplant pieces and turn. Cook for another 15 minutes or until they feel tender.

For the Meat Filling: Heat the butter in a large skillet. Add the onions and cook until tender, 3 to 4 minutes. Add the beef and cook until brown, about 6 minutes. Add the wine and reduce until it is almost dry. Add in tomato paste, water, parsley, salt, pepper, and cinnamon. Simmer for 30 minutes, remove from heat and cool.

For the bechamel: In a medium saucepan, melt the butter without browning. Blend in the flour, and gradually stir in the milk. Cook, stirring, until thick and smooth. Add in the nutmeg, salt and pepper. Remove from heat and add 4 ounces of cheese and 2 egg yolks and blend well.

For the assembly: Butter a 9 by 12 by 2-inch baking dish. Line the bottom of the pan with half the eggplant slices, then cover completely with the meat mixture, spreading evenly with a spatula. Layer the remaining eggplant slices over the meat. Cover with the bechamel sauce, and the remaining cheese. Place in the oven and bake for 40 minutes. Remove to a rack and let cool for 20 minutes. Cut into 3-inch squares and serve warm.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 411 Calories; 31g Fat (68.0% calories from fat); 17g Protein; 15g Carbohydrate; 3g Dietary Fiber; 124mg Cholesterol; 196mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 5 Fat.

NOTES : Combination of Recipes from Food TV & The Food of Greece.
It's like lasagna, it falls apart if served just after cooking; holds together beautifully on the second day and tastes just as good.
[B]

[HejazSunKat]

Hi Susan! Just adding another voice to welcome you to the boards. Hope you'll enjoy it as much as we do.

[maizeyoats]

Welcome to the board, Susan, but darn it it's only 7 A.M. and I want Moussaka for breakfast!

[eas11]

Originally posted by maizeyoats
Welcome to the board, Susan, but darn it it's only 7 A.M. and I want Moussaka for breakfast!

OK,this is my cue to fess up- its such good moussaka I DID have it for breakfast the next day (and lunch ). Geez- I can't get enough of a good thing when I taste it!

It's not too early for moussaka, Maizeyoats....but- Is Sue already BB addicted?? She posted the recipe for us at 3:00 a.m.

Ellyn

[cherylopal]

welcome!

one of my many addictions is mcdonald's french fries!

now to find that mossaka recipe!
cheryl

[Shirley Panek]

Welcome to the boards!

[greysangel]

Welcome Susan and it was great meeting you Can't wait to try that Moussaka!!!

JeAnne

[claire797]

Hooray! Welcome!

Now I'm not the only one who owns a deep fryer

[Mamasue]

Welcome Susan! Pull up a chair and join us whenever you can. Once you post, you are addicted and will spend many hours here whether it be sharing, giving advice, laughing or shedding a few tears.
Looking forward to meeting you in the future. BTW, we lobb your sista so go gentle on her here at the boards!

[KathrynY]

Welcome Susan! I enjoyed meeting you last weekend, and I'm sorry I missed out on that Moussaka. Looking forward to seeing you around the BB!

[gertdog]

Hi Susan! Welcome to the boards. I'm sorry I missed meeting you last weekend in NYC. Darn blizzard. But very glad to meet you here!

Stephanie

[shoefling]

Hello Susan! Another welcome to the boards! I look forward to virtually getting to know you.

Sarah

[eas11]

Originally posted by greysangel
Welcome Susan and it was great meeting you Can't wait to try that Moussaka!!!

JeAnne

I'm planning on making it with ground turkey. How else will you lighten this Jeanne? Is it possible to lighten the Bechamel????

Ellyn

[greysangel]

hmm...not sure on that one...although for a start 8 servings in a 9x12 is a pretty generous serving. Sub turkey and reduce the oil. Use cooking spray to saute the onions and turkey. If you compromise there, you don't need to do as much to the bechamel. I would sub evaporated 2% for the whole milk and maybe cut down on the butter.

That would knock it quite a bit without compromising flavor.

JeAnne