Yai Yais Moussaka Recipes

YIA YIA'S AVGOLEMONO

Steps:

• Place the chicken, salt, onion, carrots, celery, and water into a stock pot. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the chicken is tender, about 1 1/2 hours. Skim away any scum that forms as the chicken simmers.
• Strain and reserve the broth in a clean pot. Pick the meat from the chicken, discarding the bones, skin, and vegetables. Cut the meat into small pieces, and set aside. Bring the broth to a boil over medium heat and stir in the orzo pasta. Let simmer 20 minutes.
• While the orzo is cooking, beat the egg whites to stiff peaks, then whisk in the egg yolks until completely incorporated. Measure out 2 cups of the simmering broth, and combine it with the lemon juice. Slowly pour the lemon mixture into the eggs while whisking continuously until incorporated.
• When the orzo is nearly done, return the chicken meat to the soup, and cook until reheated. Stir in the egg mixture, stirring gently until incorporated into the soup. Serve immediately.

YAI-YAI'S MOUSSAKA

Steps:

• Layers:.
• Preheat oven to ''Broil''.
• Wash eggplants and potatoes (peel). Cut lengthwise down the middle, then into ½ inch slices.
• Sprinkle salt on both sides of the eggplant and potato slices.
• Coat 2 baking trays with olive oil (one for each vegetable because potatoes will cook faster than the eggplant).
• Use paper towels to pat the salt absorbed moisture from the eggplant and potato slices (I suggest leaving a little moisture on the potatoes because they tend to dry out).
• Coat eggplant and potato slices with olive oil and place in oven until browned (light to medium). Flip and repeat.
• Coat a non-stick 9 x13-inch baking dish with olive oil.
• Cover the bottom with your eggplant slices (potatoes will be used later).
• Set oven to 350°F.
• Beef:.
• In a saucepan, add olive oil, beef, and preferred amount of onion.
• Cook until beef is brown and the onion is tender.
• Drain excess fluid.
• Add garlic, tomato paste, oregano, salt, pepper, garlic, parsley, cinnamon and nutmeg.
• Very important: taste after mixing and adjust ingredients accordingly (some people might like a little more of a kick).
• Heavy Construction:.
• Pour enough beef mixture to cover eggplant.
• Layer with the potato slices.
• Cover with beef.
• Layer with eggplant slices.
• Make all the layers you can! Have fun with it, but remember to leave enough room for the cream sauce! Set aside.
• Cream Sauce:.
• Melt butter in saucepan.
• Stir in flour, salt, nutmeg, and white pepper.
• Remove from heat and slowly stir in milk.
• Return to heat until slightly thickened.
• In a small bowl beat the eggs and additional yolk.
• Temper the eggs by adding a bit of the hot mixture (If you don't do this the eggs will instantly cook when they are added to the mixture).
• Over low heat: slowly add eggs to mixture. Mix well.
• *** Pour sauce over layers and sprinkle the cheeses.
• *** Bake at 350°F for 45 minutes to an hour (whenever the sauce is brown).
• *** Let the moussaka cool (until room temperature) before refrigeration.