How to Roast a Lamb_ New Greek Classic Cooking - Michael Psilakis [106]
2 tablespoons Dijon mustard
6 small cloves garlic, smashed
2 shallots, thickly sliced
2 tablespoons dry Greek oregano
1 tablespoon kosher salt
1 tablespoon coarsely cracked black pepper
¾ cup extra-virgin olive oil
In a food processor, combine the vinegar, grilled onion, basil, thyme, mustard, garlic, shallots, oregano, salt, and pepper. With the motor running, drizzle in the olive oil until smooth. Add salt and pepper if desired.
To make White Wine Vinaigrette, substitute white wine vinegar for the red wine vinegar in the recipe above.
GREEK BÉCHAMEL SAUCE
MAKES ABOUT 1¾ QUARTS
Greek béchamel differs from French béchamel or Italian besciamella due to the inclusion of whole eggs. When a dish is baked, the eggs in the sauce create a custard. This basic ingredient is what makes many Greek dishes so special. Because of the large quantity of flour and the resulting thickness of the roux, you really can’t step away from the stove while you are preparing this sauce. Plus, you’ll need muscle to stir it thoroughly. The larger recipe, with eggs, makes the correct amount for Pastitsio (page 212). The smaller recipe, without eggs, yields 1 quart. The smaller recipe should be used for Greek Creamed Spinach (page 66), Open Goat Moussaka (page 158), Spanakopita (page 214), and the mac and cheese variation of Spanakopita (page 214). If you make the smaller quantity of béchamel for Stuffed Baby Eggplants (Papoutsakia, page 174), stir 1 beaten egg into 1 cup of the warm béchamel.
Note: Béchamel sauce made without eggs may be kept for up to 1 week in the refrigerator. Press a piece of plastic wrap down on the surface, to keep a skin from forming. Warm over very low heat or in a double boiler and add the eggs just before using, if the recipe calls for them.
5 ounces unsalted butter
10 ounces all-purpose flour
1½ quarts whole milk, warm
2½ teaspoons ground cinnamon
Large pinch nutmeg, preferably freshly ground
1½ to 2 teaspoons kosher salt
Cracked black pepper
5 large eggs, lightly beaten
In a large, heavy pot, melt the butter over low heat, whisking with a large balloon whisk. Add the flour and whisk to a very crumbly roux, not a smooth paste. Whisk constantly and energetically for about 5 minutes to cook off the raw flour taste, but do not allow to brown (slide the pot off and on the heat every now and then if you sense it is getting too hot).
Still whisking constantly, drizzle in the warm milk until smooth. Continue cooking, adjusting the heat as necessary to keep the mixture at a very low simmer, until very thick. Whisk in the cinnamon, nutmeg, kosher salt to taste, and a generous amount of pepper.
Scoop out about ¼ cup of the warm sauce. In a bowl, whisk the sauce into the eggs to temper them. Remove the pan from the heat and whisk all the egg mixture back into the béchamel.
BÉCHAMEL SAUCE WITHOUT EGGS
MAKES SCANT 1 QUART
2½ ounces unsalted butter
5 ounces all-purpose flour
3¼ cups whole milk, warm
1 teaspoon ground cinnamon
Pinch nutmeg, preferably freshly ground
½ to 1 teaspoon kosher salt
Cracked black pepper
In a large, heavy pot, melt the butter over low heat, whisking with a large balloon whisk. Add the flour and whisk to a very crumbly roux, not a smooth paste. Whisk constantly and energetically for about 5 minutes to cook off the raw flour taste, but do not allow to brown (slide the pot off and on the heat every now and then if you sense it is getting too hot).
Still whisking constantly, drizzle in the warm milk until smooth. Continue cooking, adjusting the heat as necessary to keep the mixture at a very low simmer, until very thick. Whisk in the cinnamon, nutmeg, kosher salt to taste, and a generous amount of pepper.
CANDIED CHERRIES
MAKES ABOUT 1 PINT
1 cup water
1 cup granulated sugar
1 cinnamon stick
Whole peel from 1 scrubbed orange
1 pint Bing cherries, washed, dried, stemmed, and pitted
In a saucepan, combine the water and sugar to make a simple syrup. Stir to dissolve and add the cinnamon stick and orange peel. Add the cherries