Go Greek: February Dinner



The theme for our 2nd Supper Club is Greek, with a menu reminiscent of family recipes shared by member Tony Psaromatis.

The featured entree is Moussaka, a layered dish made with eggplant, cheese, beef or lamb and topped with a thick béchamel sauce. The addition of béchamel is attributed to Nikos Tselementes, a Greek chef who trained in France. Moussaka is a favorite main course served throughout Greece and at most Greek restaurants.

Pronunciation: moo-sah-KAH (in Greek: μουσακάς). Recipe links are posted below.

Click the following link to access guidelines and 2016 Dinner schedule. 2016-gastro-club-club-guidelines-dec-21-2015

Before you get started:  Make sure to look at serving sizes and adjust recipe and shopping list as needed.

APPETIZER: Tzaziki and hummus with pita bread and raw veggies.
Prepare the tzatziki the day before and refrigerate to give the flavors time set up.
Tzatziki recipe:   http://allrecipes.com/recipe/20242/tzatziki-sauce/
Hummus recipe:    http://markbittman.com/recipe/hummus/

1st COURSE: Avgolemano Soup (2 similar variations)
Basic: http://allrecipes.com/recipe/13172/avgolemono/
Basic+:  http://www.simplyrecipes.com/recipes/avgolemono_soup/

MAIN ENTREE:  Moussaka
Note: There are 2 bechamel recipes. Tony likes the basic. Try to leave about 15-20 minutes for the moussaka to cool a bit and set before serving. It’s also great for leftovers!

SIDE DISH: Greek “Village” salad
Note recipe serves 2.  Feel free to adjust per your taste and estimate enough to serve 8. 

DESSERT: “Easy” Baklava (Serve with a touch of fresh fruit or citrus sorbet)

Reminder to hosts:  Use this handy COST CALCULATOR when dividing up costs after the meal.

To receive automatic notices when new menus or events are posted, click on the “follow” request at the lower right of this page.


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