Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and delicious food and wine await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
This is the kind of place that makes you feel as though you’ve entered a dream world and also right at home!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Ready to explore the “real Greece”? With its rich history, azure water, and delicious food, this island has it all!
I am so excited to share this recipe from Petrino Restaurant on the island of Syros, Greece!
2 cups breadcrumbs tossed with 2 tablespoons extra virgin olive oil 1 1/2 cups finely grated kefalotyri cheese or Parmigiano Reggiano 2 large baking potatoes, peeled, thinly sliced, brushed w/ olive oil, roasted until slightly soft 4 large eggplant, peeled in stripes, thinly sliced, brushed with olive oil, roasted until cooked through and pliable 1 recipe meat sauce 1 recipe bechamel sauce
Preheat an oven to 350F.
Line the bottom of a deep casserole dish with 1/2 cup of the breadcrumbs tossed with olive oil. Place a layer of the roasted potatoes over the breadcrumbs to cover bottom of pan completely. Sprinkle the potato generously with 1/2 cup of the grated Kafferi cheese.
Layer 1/2 of the eggplant over cheese to cover completely. Spoon the meat sauce on top of the eggplant and spread evenly. Top with 1/2 cup of the breadcrumbs. Repeat with the remaining eggplant, 1/2 cup of the remaining breadcrumbs and 1/2 cup of the remaining cheese. Cover the entire surface with the bechamel sauce. Finally, top with the rest of breadcrumbs and cheese.
Bake until golden and bubbling around the edges, 1 hour.
Let rest at least 30 minutes before serving.
3 tablespoons extra virgin olive oil 2 pounds ground beef or turkey 1 large yellow onion, diced 3-4 cloves garlic finely chopped or grated with a microplane 1 28 ounce can tomatoes, peeled, seeded and crushed 1 teaspoon cinnamon Kosher salt and freshly ground black pepper
In a large frying pan over medium high heat, warm the olive oil. Add the beef or turkey and onions and cook, stirring occasionally, until soft, 7 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the tomatoes, cinnamon, salt and pepper and simmer slowly for 10-15 minutes.
Bechamel Sauce1 cup unsalted butter 1 cup all purpose flour 3 egg yolks 4 cups whole milk Freshly grated nutmeg to taste
Melt the butter in a saucepan over medium high heat. With a whisk, add the flour and cook, stirring for 2 to 3 minutes. With a whisk over medium heat, add the milk and simmer until thickened, about 10 minutes. Watch the pan closely so it doesn’t scorch on the bottom. Season with salt, pepper, and grated nutmeg to taste. When the mixture is cool, whisk in 3 egg yolks until well mixed.
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