JOANNE WEIR RECIPES

This recipe for moussaka is adapted from one found in David Rosengarten's book “Taste” which includes an entire section devoted to the classic Greek casserole. In the book, Mr. Rosengarten claims that his is “the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted.” Isn't that just what you want as you plan a dinner party? Mr. Rosengarten writes with bravado, but he certainly persuaded me to try his recipe. And it delivered.

Provided by Amanda Hesser

Total Time 4 hours

Yield 15 servings

Number Of Ingredients 21

• Ingredients

Nutrition Facts : @context http//schema.org, Calories 441, UnsaturatedFatContent 15 grams, CarbohydrateContent 27 grams, FatContent 29 grams, FiberContent 8 grams, ProteinContent 19 grams, SaturatedFatContent 12 grams, SodiumContent 1034 milligrams, SugarContent 12 grams, TransFatContent 0 grams

Cauliflower is an excellent blank canvas. You can steam or blanch it to keep its essential flavors intact, but by roasting or sautéing it, you can bring out its sweetness. Cauliflower will absorb the oil and seasoning, soaking up flavors much the way eggplant does. But it remains firmer. Roasted cauliflower can be served warm or at room temperature. It can be part of an antipasto of roasted vegetables. Or an accompaniment to a roast chicken or lamb. And though they aren't obvious choices, scallops and lobster, both naturally sweet themselves, are delicious with roasted cauliflower.

Provided by Amanda Hesser

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 4

• Ingredients

Nutrition Facts : @context http//schema.org, Calories 43, UnsaturatedFatContent 1 gram, CarbohydrateContent 6 grams, FatContent 2 grams, FiberContent 2 grams, ProteinContent 2 grams, SaturatedFatContent 0 grams, SodiumContent 268 milligrams, SugarContent 2 grams