Behind the Dish: Filet of Sole with Scallops Mornay

There’s a lot going on at the Bistro today! Here’s the scoop on the James Beard dish of the evening, Filet of Sole with Scallops Mornay. Beard’s recipe calls for poaching filet of sole and scallops in white wine, removing the seafood and reducing the liquid, then adding it to a Mornay sauce, which is a white, or béchamel, sauce with cheese added. His original recipe serves the sauced sole and scallops with a sprinkling of paprika over toast points; we’re adding the paprika but serving it over pappardelle pasta instead.

Whether you’re joining us for James Beard or our Spanish Regional Wine Dinner, we hope to see you tonight!

Advertisements

Behind the Dish: Lamb Moussaka

Tonight’s Julia Project dish, Lamb Moussaka, is familiar to most modern diners. If you know anything about Greek cuisine, you’ve probably heard of moussaka, and you may well have enjoyed it as part of your family’s cooking or at a Greek or other restaurant. The dish, which usually is made in the form of a kind of “lasagna” that layers slices of eggplant with ground lamb in a tomato sauce, originated in Eastern Europe and the Middle East, which makes it rather interesting that a recipe for it was included in Mastering the Art of French Cooking Vol. 1.

Julia’s instructions for how to structure and serve the completed dish are quite a bit different from how it’s normally done today; they’re much more classically French. Her original recipe uses a charlotte mold, which she instructs the cook to line with the skins of the cooked eggplant portion of the dish and then fill with a combination of the eggplant, mushrooms, lamb and sauce, resulting in a “shiny, dark purple cylinder surrounded with a deep red tomato sauce.” Wow! Her completed entree, brought to the table whole at a dinner party, must have looked rather like a purple Bundt cake. For our purposes, however, we used the more conventional rectangular pan and “layered” method of preparation commonly seen today. We’re also providing it with our own version of a “French twist.” And we’re proud to add that the vegetables are all organic, from Jim Darr’s Old Plank Farm in Windsor, Ohio — pesticide and herbicide free.

We’ve been prepping our moussaka since yesterday, because it is quite a bit labor-intensive. One of the steps requires slicing up the eggplant, sprinkling the slices with salt and letting them sit out for a half hour to “sweat out” the excess water (eggplant holds a lot of water) before cooking it. This process makes the eggplant more permeable to the olive oil in which it bakes before it’s layered, but it also requires a lot of room to lay out all the slices when you’re making as much moussaka as we are! With the limited space available to us in the Bistro kitchens, we had to do it in stages.

The recipe also calls for minced mushrooms, shallots or onions, the ground lamb (already cooked before being placed in the dish — which is probably why Julia describes it as a way to use “leftovers”), salt and pepper, thyme, garlic and rosemary, tomato paste, eggs, and a brown sauce. Rather than the brown sauce, however, we’re topping our moussaka layers with a classic béchamel, or white sauce, made with milk, flour and butter. Also, our bottom layer is sliced fried Yukon Gold potatoes — another item not in Julia’s original recipe. And, we added oregano and cinnamon, two other spices Julia’s version omits, but that are very much components of a classic moussaka.

The ingredients are layered and baked up to make a hearty, heartwarming dish, which we will top with an arrabiata pepper sauce. It will be accompanied by a classic Greek side salad featuring cucumbers, kalamata olives, our rooftop tomatoes and basil, red onion, orange and red peppers, and feta cheese, dressed in a Greek vinaigrette.

Sounds like a great fall dish? We thought so!