Afternoon Lunch at Tutta Bella

My good friend and amazing artist, Karl, is leaving Seattle for the San Francisco area (we're not holding it against him). To celebrate his bright future and to say goodbye (sniff, sniff) we had an amazing lunch at Tutta Bella. Goodbye Karl! I love you and I will miss you!

Roasted Beet Salad with Goat Cheese and Pistachios

Chicken Sausage + Basil + Olives = **LOVE!!**

Queen of Tarts

This is the the Pear Tart recipe found here. This time I substituted toasted almonds for the pecans. And I found these small tart tins on Amazon. They are perfect for using up left over dough and filling, or if you have the patience you can make a million tiny tarts with them!

A Greek Feast of Moussaka

Traditional Moussaka takes a bit of time and assembly but is a perfect all-in-one meal.

Serves: 8

For the casserole:

• 2 large eggplants
• 1/2 cup extra virgin olive oil
• Kosher salt & ground pepper
  

• 2 Tablespoons extra virgin olive oil
• 1 large bunch Swiss chard, stems trimmed and leaves chopped
  

• 3 Tablespoons unsalted butter
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 pound ground lamb or beef
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• 1/2 teaspoon grated nutmeg
• 1/4 cup dry white wine
• 1 - 14.5oz can diced tomatoes, drained
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 1 medium baking potato, peeled & thinly sliced

For the cheese custard

• 6 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 3 1/2 cups whole milk, at room temperature
• pinch of grated nutmeg
• Kosher salt
• 1 1/2 cups grated kefalotiri cheese (or 1 cup feta plus 1/2 parmigiano-reggiano)
  
• 2 large eggs plus 3 egg yolks
  

1. Preheat oven to 450 degrees. Trim eggplants and cut lengthwise into 1/2-inch slices. Arrange on two foil-lined baking sheets, sprayed with non-stick spray. Brush slices with olive oil and season with salt and pepper. Bake for 30 mins.
2. Heat remaining 2 tablespoons olive oil in a Dutch oven or heavy pot over medium heat; add the chard and season with salt and pepper. Cook, stirring, until wilted, about 4 mins. Transfer to bowl to cool; squeeze out excess moisture and set aside.
3. Wipe the pot dry; add the butter and melt over medium-high heat. Add the onion; cook until golden brown. Add the garlic and cook 1 minute. Add the lamb (or beef), breaking it up into pieces as it browns. Add the oregano, cinnamon, nutmeg, 2 teaspoons salt and pepper to taste. Cook until the meat is cooked through. Add the diced tomatoes, tomato paste, Worcestershire sauce and bay leaves; bring to a simmer, cover an cook for 30 minutes.
4. Meanwhile, lightly oil a 9x11 inch casserole dish. Place the potato slices in the dish; pat dry with paper towels and season with salt and pepper.
5. Make the cheese custard: Melt the butter over medium heat. Whisk in the flour and cook for 2 minutes to form a paste. Whisk in the milk and 2 teaspoons salt. Bring to boil, stirring often to prevent milk from scorching. Remove from heat; stir in 1 cup cheese. Cool slightly, then whisk in the eggs and egg yolks.
6. Reduce the oven to 350 degrees. Layer half the eggplant on top of the potatoes. Cover with half of the meat sauce, then half of the chard. Repeat with the remaining eggplant, meat sauce and chard. Pour the custard sauce on top, then sprinkle with the remaining 1/2 cup cheese. Bake moussaka, uncovered, until the custard is set and lightly browned, about 1 hour. Let rest 30 minutes before serving.