We love moussaka, but it’s a pain in the ass to make. It’s not too difficult, just time-consuming. Cooking time is about an hour and prep is at least that long. It’s worth it though, and nice a month or so later to pull an extra one out of the freezer and enjoy it without any work involved. Every time we go to the trouble of making one, we make two.
finishedsauceMatthew Wright • July 8, 2015
This recipe contains anchovies. With that, I’m sure I’ve lost half my audience. I’ll keep going for the other three who either like anchovies or have come to learn that like them or not, they can lend the most intriguing umami flavor to all sorts of recipes.
Our only complaint about a lot of brewpubs is that the food coming out of their kitchen doesn’t match the quality of their beer. El Cerrito’s Elevation 66 is a BIG exception to the rule and we love it.