HUNGRY GERALD

BSK cooked a creative version of Greek Moussaka last night—-a wow of a doubleheader. Traditionally, Moussaka is a Greek version of England’s “Shepherd Pie”. Lamb substitutes for beef and a yogurt based topping replaces mashed potatoes. HG prefers  BSK’s Moussaka, a riff on Yotam Ottolenghi’s  Lamb, eggplant  and yogurt casserole. The addition of eggplant is inspired. BSK cooked ground lamb and cubed eggplant in olive oil, chicken broth, canned plum tomatoes, tomato paste, garlic, onion, chopped parsley and a host of spices plus red pepper. It went into the oven –heated to a high temperature–and cooked until all was soft, rich and spicy. When done, it was topped with a mix of Greek yogurt, egg yolks, flour, chopped garlic and pine nuts. It all went back in the oven until the topping was bubbling. Spectacular eating. BSK hits another home run and HG/BSK will have the nightcap tomorrow. Hooray!!!