Pasticchio and Moussaka, family-size Folklorama recipes

Pasticchio

 

About two years ago I spent a few months posting recipes from the Folklorama pavilions which had been on display during the summer of 1980.

I also described what they were like and what they thought was important to share with visitors.
It was interesting seeing how the cultural mixture in Winnipeg has changed over a span of forty years.

The crafts and dances have always been varied and unique.
But, no matter where people came from, they all have had great food.

One of our favourites has always been the Greek pavilion.
What’s not to love? They have it all - great food, unique displays and dancing!

When I posted about the pavilion I included their recipe for pasticchio.
Of course it was authentic and delicious.
But, to be honest, a bit too much for the average family.
Especially now when we can’t invite friends and family to share the feast.


Because of Covid-19, Folklorama has been cancelled for its second summer.
Just like last year, we’ll miss going to it, but it’s understandable.
Covid-19 won’t prevent us from enjoying a plate Greek food anytime we want.
Maybe we’ll sip some ouzo and watch Zorba or My Big Fat Greek Wedding.
Opa!!


Hints:
If you don’t have ricotta, you can substitute cottage cheese.
Serve either recipe with a crisp salad or a cooked vegetable, such as garlic green beans.

The seasoning is a start.
If you want your dish more or less spicy, adjust to taste.

About the Pasticchio…
I usually use penne, but ziti or elbow macaroni or any tubular pasta will also work.
The eggplant is optional. Don’t have it or like it, no problem.

If you ever go to a Greek restaurant and see Pastitsio or Pasticcio, it’s the same dish as Pasticchio.

About the Moussaka…
If you don’t want the layer of cheese in the middle you could leave it out.
Or you could just use a layer of the cheese you prefer... or have on hand.


                        Pasticchio

Have on hand 2 8-inch square pans

Wash and cube
1 small eggplant

Chop
1 small onion

Have on hand
1 pound ricotta

Place in a large pot
4 quarts water
salt to taste
Bring water to a boil.
Add
1 pound macaroni 

Cook, stirring frequently, until the pasta is al dente - about 8-10 minutes.
Drain, blanch with cold water in a large bowl, and set aside.

Place in a dutch oven
4 Tablespoons olive oil
Add the cubed eggplant and sauté over medium heat for about 5 minutes.
Place the cooked eggplant in a bowl and set aside.

Place in the same dutch oven
2 Tablespoons butter
Add
the chopped onion
6 ounces lean ground beef
Sauté over medium heat, stirring occasionally, until the meat is cooked.
Stir in
5 1/2 ounces tomato paste
1 Cup dry white wine
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon paprika
the cooked eggplant
Bring to a boil, then reduce heat and simmer, covered, 15 minutes.

While the sauce is simmering, prepare the cream sauce.
Melt in a large pot
1/2 Cup butter
Stirring continuously to avoid lumps, add gradually
1/2 Cup flour
Cook 1 minute.
Add gradually while stirring
4 Cups milk
Stir until the sauce is thickened.
Stir in
1/2 Cup grated Parmesan cheese
1 teaspoon salt
Stirring, cook another 2 minutes.
Remove 2 Cups of the sauce and set aside.

Add to the sauce remaining in the Dutch oven
the cooked pasta
3 large eggs
1/4 Cup grated Parmesan cheese
Stir well to combine.

Preheat oven 350º F

Place one fourth of the macaroni mixture in each pan.
Top each pan of macaroni with
1/2 pound ricotta
Cover each pan with half of the beef eggplant sauce.
Top the beef eggplant sauce with the remaining pasta.
Pour 1 Cup of the reserved sauce over each pan.
Sprinkle over each pan
grated Parmesan cheese, to taste

Bake at 350º F for 30 minutes.
Cool for 10 minutes before serving.


                        Moussaka

Grease 2 8-inch square pans

Thinly slice
2 pounds potatoes

Place in a dutch oven
2 quarts water
salt to taste
Bring to a boil.
Add the potatoes slices.
Blanch the slices in for two minutes and drain.
Set aside.

Combine in a bowl
1 Cup feta cheese, crumbled
2 Cups ricotta
Set aside.

Chop
3 medium onions

Place in the same dutch oven
4 Tablespoons olive oil
Add
the chopped onion
1 pound lean ground beef
Sauté over medium heat, stirring occasionally, until the meat is cooked.
Add
5 1/2 ounces tomato paste (optional)
4 Tablespoons dried parsley
1 teaspoon dried thyme
1 Tablespoon salt
1/4 teaspoon pepper
1 Tablespoon flour
Simmer, covered, 15 minutes.
Stir in
2 large eggs
2 Tablespoons milk

Preheat oven 350º F

Place one fourth of the blanched potato slices in each pan.
Top each pan of potatoes with
1/4 of the meat sauce
1/2 of the cheese mixture
1/4 of the meat sauce
the remaining potato slices

Bake at 350º F for 30 minutes.

While the potatoes are baking, prepare the cream sauce.
Melt in a large pot
1/2 Cup butter
Add gradually and stir continuously to avoid lumps
1/2 Cup flour
1 teaspoon salt
Cook 1 minute.
Add gradually
4 Cups milk
Stir until the sauce is thickened.
Add
Pinch ground nutmeg
Stirring, cook another 2 minutes.

Remove the pans from the oven after they have baked for 30 minutes.
Pour half of the sauce over each of the two pans of potatoes.
Bake at 350º F for another 20 minutes.
Cool for 10 minutes before serving.

Folklorama: Pasticchio and Gibanica

Pasticchio

The Greek Pavilion is one of the must-see places during Folklorama.

In 1980 it took place, as always, at 2255 Grant Avenue, at St. Demetrios Greek Orthodox Church.

The Ladies Philotochos Society of St. Demetrios Greek Orthodox Church, its sponsor, have never disappointed their visitors.

In the earlier years the entertainment and food were located in the church’s basement.

The experience was cozier - we’d browse in the church, where we’d see the gold leaf screen, as well as many works of art. 

Then we went downstairs into the basement, where we enjoyed the music, the dancers, and the food.

Nia Vardalos, of My Big Fat Greek Wedding fame, has said that she had performed as a dancer there, as it was her parish and everyone volunteered. 

It was a fun-filled place, where the audience was invited to take part in the Zorba dance. Opa!!

The food at the Greek Pavilion has always been authentic and delicious.

We’d have a dinner of moussaka, souvlaki or pasticchio, then follow with dessert, baklava and kourabiethes, and a glass or two of Greek ouzo and Retsina.

Often people in groups would order one or two of everything and sample while enjoying the show.

As it was one of our favourites, we made sure to take my folks there when they here during Folklorama.

Since those early days the church has acquired an adjoining hall where the entertainment takes place. Now there’s a show on a stage and we can only watch the young men perform the Zorba dance.

Fun and well done, but I miss the old days when we could join in the dance.

Just north of Greece is Serbia, so let’s visit the Serbian Pavilion, which in 1980 was held in Sargent Park School at 1070 Dominion Street and extended a family-oriented Dobro Dosli to all.

The St. Sava Serbian Orthodox Church congregation was the sponsor.

Classrooms were filled with cultural displays explaining the history, geography, customs, traditions and music of Serbia.

There were also short movies illustrating the way of life in Serbia.

The Servian Folk Dance Group, in national costume, performed folk dances.

The menu was hearty and delicious.

For dinner there was moussaka, sarma djuvech, barbecued piglet, and bean soup, with many desserts, including Gibanica.

Visitors could choose from Servian wines, Silvovica and Niksicko beer, as well as domestic and soft drinks.

Of course the Greek Pavilion is in the current Folklorama50 brochure, as well as two Serbian pavilions: the Serbian "KOLO" Pavilion and the Serbian Pavilion "Beograd”.  

          

Hints:

The Pasticchio recipe measures with sticks of butter.

I assume each stick is 1/4 pound.

If you ever go to a Greek restaurant and see Pastitsio or Pasticcio, it’s the same dish as Pasticchio. 

Enjoy!

In the 1980 brochure there was a note about Filo in the Serbian piece: 

Strudel; Ready made filo can be purchased in Greek or Italian stores.

Sure, you can still find it there, as well as any other major grocery store.

We’ve come a long way since 1980.

                        Pasticchio 

You’ll need a 17 1/2 inch x 11 1/2 inch x 2 1/2 inch pan

        or a combination of smaller pans - adjust the baking time

Chop

1 onion

Place in a large pot

1/2 stick butter

Over medium heat fry the chopped onion in the butter until golden brown.

Add 

3 pounds ground beef

2 teaspoons cinnamon

2 teaspoons nutmeg

Stirring regularly, cook 10 minutes until the meat is browned.

Add

4 ounces tomato sauce

salt and pepper to taste

Set aside.

In a large pot boil

1 1/2 pounds macaroni

Cook 9 minutes.

Drain, blanch with cold water in a large bowl, and set aside.

Cream Sauce

Warm

1 1/2 quarts milk

Beat in a medium bowl

10 eggs

Melt in a Dutch oven

1 stick butter

Add gradually and stir continuously to avoid lumps

5 teaspoons flour

Stir in the warmed milk.

Add the beaten eggs to the mixture and stir until it thickens.

Beat in a medium bowl

8 eggs

Drain the macaroni and return to the large bowl

Add

1 pound Romano cheese, grated

3 Cups of the cream sauce

the beaten eggs

Stir well to combine.

Melt in the large baking ban (or divide among smaller ones)

1 stick butter

Place half of the macaroni mixture in the pan.

Sprinkle with

1/2 pound Romano cheese, grated

Pour the meat mixture over the pasta.

Top with the remaining pasta mixture.

Sprinkle with

1/2 pound Romano cheese, grated

Pour the remaining cream sauce over the pasta mixture.

Bake at 325º F for 1 hour and 25 minutes, if using the large pan.

                        Gibanica  

To make Filo

Place in a large mixing bowl

4 Cups flour

1 teaspoon salt

1 egg

1 1/2 Cups warm water

Mix with a fork.

Knead on a board for 10 minutes.

Divide dough into 3 balls.

Brush each with salad oil, cover with a cloth, and let stand for 20 minutes.

Using one ball at a time roll out about 12 inches x 6 inches.

Then pull gently over a clean tablecloth working on all sides evenly until the dough is tissue paper thin and hangs down on all sides of the table.

Allow the dough to dry a few minutes, then lift from the tablecloth.

Stretch a little more and cut off the thick edges.

Leave Filo on the table.

Cheese Filling

Place in a large mixing bowl

2 pounds cottage cheese

4 ounces cream cheese

5 eggs

2 Tablespoons sour cream

2 Tablespoons margarine, melted

1 teaspoon salt

Mix well.

Sprinkle salad oil on the filo.

Spread evenly 1/3 of the filling over the filo.

Lift the tablecloth and roll the filled filo in a sausage -like roll.

Sprinkle with oil and place in a greased baking pan.

Repeat with remaining ingredients.

Bake at 350º F for one hour.

Cheesecake with Strawberry Glaze from the 1960’s Argo® Cornstarch Box and Mercury Retrograde

Tax time AND Friday the 13th? Sheesh!!

I don’t know if today’s being Friday the 13th is as bad as when Mercury is in retrograde, but it does spook some people.

Some people do stress out for one or for the other or for both.

And wouldn’t you know it, Mercury is in retrograde until April 15th this year.

So, when they come together during tax time it seems to me that it’s time to do whatever you need to do to calm yourself.

A slice of cheesecake works for me.

I recently posted a recipe for a ricotta cheesecake - Ricotta and Cream Cheese Pie.

A reader asked if I had the recipe for the cheesecake recipe that used to be printed on the Argo® cornstarch box, from back in the 60s when it came in a cardboard box. 

Of course I do. Ma made it, so it’s an old favourite.

It’s amazing how many different cheesecake recipes there are in the world.

This recipe uses small curd cottage cheese instead of ricotta.

The texture is a little different since the curds add a bit of bite to the filling.

That can be fixed (see Hints), if the lumps bother you.

If they don’t, make a cheesecake, have a slice and relax a bit.

After eating a slice please get back to your taxes.

Mercury retrograde doesn’t work as an excuse with the tax folks.

Trust me.

Hints:

On the box it said about the cottager cheese: 

“Use as dry a cream style variety as possible.” 

It also said: “Sieve cottage cheese into large mixing bowl.”

You can also put the cottage cheese in a blender and blend until it is as smooth as you want it to be.

This recipe can also be made in an angel food cake pan, preferable with a springform pan bottom.

The cake will rise above the pan, then settle back down. 

This cake has been known to get cracks on top.

Some people put a pan of water next to, or on the rack below, the cheesecake. Others wrap the springform pan with foil and then put the cheesecake pan in the pan of water.

But sometimes the cake will crack on top, even with a pan of water placed in the oven.

No big problem. It’s still delicious.

About slicing cheesecake…

I’ve heard of people slicing the cake with unflavoured dental floss. Really. 

They just stretch a longish piece of floss across the cake, hold it tight, and bring it down. Then they let go of one end and pull the floss through to cut the cake in half.

Then they turn the cake, and repeat as needed for the number of slices they want.

I think most folks just use a big knife or pie server. 

I know I do.

The cheesecake can be frozen whole or in slices. 

                        Cheesecake

Serves 12

Preheat oven to 325º F

Grease a 9 inch springform pan

Dust with 

2 Tablespoons graham cracker crumbs

Set aside.

Sieve in large mixing bowl

2 Cups small curd cottage cheese

Add

2 packages (8 ounces each) cream cheese, softened

Beat at high speed until well blended and creamy. 

Beating at high speed, blend in

1 1/2 Cups sugar

4 eggs, slightly beaten

Reduce speed to low.

Add 

1/3 Cup Argo® corn starch

2 Tablespoons lemon juice

1 teaspoon vanilla

Beat until blended. 

Add 

1/2 Cup margarine, melted

2 Cups sour cream 

Blend with low speed.

Pour mixture into prepared pan. 

Bake for 1 hour and 10 minutes, until firm around edges. 

Turn the oven off. Let the cake stand in the oven for 2 hours. 

Remove the pan from the oven, and cool completely on a wire rack. 

Chill overnight for best results. 

Remove sides of pan and serve plain, or with your favourite fruit topping.

While you have the box of Argo® Corn Starch out you can make

                        Strawberry Glaze

Place in a saucepan

1 Tablespoon Argo® Corn Starch

1/4 Cup water

1/3 Cup Karo® Light Corn Syrup

Stir together.

Add 

1/4 Cup crushed fresh or frozen strawberries, peaches or blueberries

Stirring constantly, bring to a boil over medium heat. Boil 1 minute. Strain. 

Stir in 

1 teaspoon lemon juice

Cool slightly.

Drizzle glaze over cake and top with fresh fruit just before serving.