Spectrum Headset

Ready to impress your dinner guests? This fancy casserole is rich in flavor and in presentation. Serve this in the spring or summer, when wild mushrooms are in abundance.

Ingredient List:
1 large eggplant, cut lengthwise into ¼-inch slices
3 tablespoons of olive oil, divided
1 onion, diced
2 cups chopped wild mushrooms (such as shiitake, porcini, or Portobello)
3 cloves garlic, minced
1 teaspoon of dried thyme
1/2 teaspoon of salt
1 (15-ounce) can diced tomatoes, in juice
1/4 cup of red wine
1 tablespoon of unsalted butter
2 tablespoons of all-purpose flour
2 cups of milk
1 cup of breadcrumbs
1/2 cup of Parmesan cheese

Method of Preparation:
1. Preheat broiler. Lightly grease an 8-by-8-inch baking dish.

2. Lightly brush eggplant with 1 tablespoon oil. Arrange evenly on large baking sheet. Broil until lightly golden on both sides, turning once, about 5 minutes total. Set aside. Lower oven temperature to 400°F.

3. Heat remaining 2 tablespoons olive oil in a large skillet over medium. Add onion and mushrooms; cook until softened, stirring occasionally, about 5 minutes. Add garlic, thyme, and salt; cook until fragrant, about 1 minute, stirring.

4. Add tomatoes and wine; bring to a boil over high heat. Reduce to a simmer and cook, covered, about 15 minutes.

5. Meanwhile, melt butter over medium in a medium saucepan. Add flour and cook until golden, stirring constantly, about 2 minutes. Add milk and bring to a boil over high heat. Stirring constantly. Cook until thickened, stirring, about 5 minutes. Remove from heat.

6. Assemble the Moussaka: Arrange a layer of eggplant along the bottom of the prepared baking dish. Spoon half the mushroom sauce over the eggplant. Repeat with an additional layer of eggplant and sauce; top with a final layer of eggplant. Pour milk sauce over the entire mixture; sprinkle with breadcrumbs and cheese.

7. Bake until golden and bubbly, about 30 minutes. Cool slightly and serve.

Source: Moussaka Recipes.

Tender pork loin pairs deliciously with red onions and thick crème fraiche in this artisanal version of a stroganoff. Perfect for elegant dining or entertaining, this dish is one to remember.

Ingredients:
1 1/2 pounds of tenderloin pork, cut into thin strips
1/2 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
2 tablespoons of unsalted butter
2 tablespoons of olive oil
1 medium red onion, thinly sliced
2 cloves garlic, sliced
1 teaspoon of dried thyme leaves
3/4 pound of button mushrooms, sliced
1 cup of dry white wine
1 cup of cream
1/2 cup of creme fraiche

Directions:
1) Season the pork with salt and pepper.

2) Heat butter and oil in a large skillet. Add pork and cook until browned, 3 to 5 minutes. Remove from skillet and set aside.

3) Add onions, garlic, and thyme to skillet; cook until softened, 4 minutes. Add the mushrooms and cook for 3 minutes, until softened.

4) Add wine, cream, and reserved pork; stir to combine and bring to a boil over high. Lower heat to a simmer, cover, and simmer gently until cooked through, 25 to 30 minutes.

5) Stir in the creme fraiche and serve.

Source: Stroganoff Recipe.