This particular recipe is from
Nigella Lawson's How to Eat. I love her. I chose Moussaka because it was under her "Cooking in Advance" section, which is useful for me, to reheat stuff before class. Otherwise, I eat frozen buffalo chicken. And that's a bad idea. Also, my mom has always liked Moussaka, although probably the Greek version over this one. The reason I love
Nigella Lawson is not because her recipes are particularly amazing (although I do like them) but because she used to be a food writer for
Vogue and
The Spectator (UK). Here's the introduction to my Moussaka:
Turning back to Elizabeth David reminded me of the smoky, satiny wonderfulness of eggplant stews.
This is a Lebanese recipe, very different from the traditional Greek one of the same name. Boldly, strongly flavored, but mellow, the spices and seasoning dovetail into a perfect, aromatic whole. The recipe is adapted from a wonderful book of Lebanese home cooking by Nada Saleh, called, evocatively enough, Fragrance of the Earth.
Mmm...it makes me want to eat the page. Well, here's how it turned out:
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