Monday, April 18, 2011

Drive-Ins, Diners and Dives

I love food networks and cooking shows.  As inspiring as they are, I love most watching whip together food quickly, efficiently and plating it beautifully.  That doesn't happen at our house.  I may whip it together quickly, sometimes efficiently, but the plating is lost in the six of us wolfing it down without stopping to admire the beauty of the dish.  Hence the lack of pictures lately.  Sorry, we're hungry.

Last time Shane and I sat down to watch Triple D (yes, the title post, it's too long to type again) Guy Fieri watched a chef make Pastitsio.  Shane fell in love, but of course the restaurant didn't expose all of it's little secrets or the recipe in total, so we googled it...

This is the closest we could find, from Ina Garten...the restaurant we watched make it used only beef, no lamb.  If I make this I will be using only beef too.


2009, Ina Garten, All Rights Reserved
Picture of Pastitsio Recipe

For the Tomato Meat Sauce:

For the Bechamel:

  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper
  • 1 1/2 cups freshly grated Parmesan or Kasseri cheese
  • 2 extra-large eggs, beaten
  • 2/3 cup Greek-style yogurt, such as Fage Total
  • 3/4 pound small shells


For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb, and saute over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.
Preheat the oven to 350 degrees F.
For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.
Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't over-cook because the pasta will later be baked. Drain and set aside.
Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.

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