New Year's Eve Done Ketoliciously

 

For me, celebrating the holidays and maintaining a keto diet is easy. All the luxurious foods I associate with holiday meals are naturally high in fat, it’s only the accompaniments that I would typically serve with them that occasionally have carbs, but fortunately I know how to make those foods low carb. Like the crisp keto sesame crackers I quickly baked to serve with my duck pate and truffled cheeses. I doubt anyone on the planet would know they were keto. And the broccoli-parmesan fritters served as a vehicle for smoked salmon - crisp, delicious hot fritters, totally keto-friendly. And of course the shrimp and avocado ceviche is naturally keto. For dessert, we had Basque Cheesecake made with Swerve instead of sugar... all of it was completely satisfying, absolutely luxe, and so delicious. In fact, I cut out the main course because we were too full from all the appetizers! I’m afraid el Esposito yelled “Uncle!” after the first few courses, so my Coquilles St. Jacques was served as our New Year's Day entree the following evening... I was able to loll back on my couch a la the raja of days yore, swill my glass of champagne, and listen to The Karminsky Experience as el Esposito attended to the dishes! A grand and fitting way to end the year, and what made it all the better was it didn’t require us to deviate from our commitment to good health.

Leftover broccoli-parmesan latkes turned into breakfast today.
They'd be a great base for eggs Benedict instead of an English muffin. 

Thanks to Amazon Fresh and Whole Foods online shopping and home delivery service, I didn’t even have to go out into the crowds to shop for what we needed. This pandemic has forced me to be more organized, more flexible, and more creative with meals which all in all? Is a good thing - the silver lining in the dark cloud. So, I will give you all three recipes: Keto Crackers, Broccoli Latkes, and Shrimp Ceviche - all ketolicious, quick to make, with relatively few, easily obtainable ingredients. Happy New Year, everyone, and happy cooking!

Keto Sesame Seed Crackers

Note: This dough had me doubting it because it was too easy to be true... it is equal parts mozzarella and almond flour (1 cup each), plus1 tsp baking powder (because I like baking with baking powder, you can substitute salt), 1 tsp psyllium husk (for a wheatier fragrance and texture, but you can omit it), and 2 tablespoons of heavy cream (as needed) all whirred together in the food processor! No melting of the cheeses, no careful folding in of ingredients, nada... it looked a bit crumbly in the processor so I was worried, but by the time I oiled my hands with olive oil to give it a quick knead and press on parchment paper before rolling it out? It became quite a workable elastic dough... whenever it crumbled apart, I just pasted the crumbled parts back on with fingers and rolling pin. 

You can vary the cheeses used. I chose mozzarella this particular time because it is the most neutral and least intrusive flavor (I was serving them with delicious uniquely flavored cheeses and a duck pate, so I didn't want a strong cheesed flavor cracker to conflict and interfere with my enjoyment of other delicacies), but cheddar, parmesan, gruyere, gouda, provolone, red pepper monterey jack would all work fine.  For cheeseless crackers, replace the cheese with 1 egg and 1 tablespoon of melted butter (or coconut oil). 

I added sesame seeds because I love sesame seeds, but you can omit them or use any garnish you like: poppy seeds, sea salt, cracked pepper, grated parmesan, etc. 

The thinner you roll this dough out, the crisper the cracker. I rolled it out until it was 1/8" thick, but 1/4 inch is fine. You can roll it out as a round, an oval, a rectangle... doesn't matter. Depends mostly on what you choose as a surface to bake it on with the parchment. A large cookie sheet is best. After rolling, I use a pizza cutter to cut it into squares and rectangles... bake for 12-15 minutes (depending on how thick you roll them) in a preheated 350F oven and done! Don't worry about making perfect shapes, the charm of homemade crackers is their irregular shape, but you can use a cookie cutter if you like a more sharply defined shape.  You can flip them half way through baking if your crackers are a bit thicker, but I find don't need to because mine are so thin. 

If your crackers become soft after storing them (in a sealed container, they will easily last 3 days; you can store them in the fridge if you want to extend their shelf-life, or stick them in the freezer in a ziploc bag for more extended storage), just crisp them in a hot oven for a few minutes. Do not microwave them. 

INGREDIENTS:

• 1 cup superfine almond flour
• 1 cup grated low-moisture mozzarella
• 1 tsp psyllium husk
• 1 tsp baking powder
• 1-2 TBS whipping cream (or water) as needed
• 2 TBS sesame seeds (optional)

INSTRUCTIONS:

• Preheat the oven to 350F. Line a large baking sheet with parchment paper.
• In a food processor, add the almond flour, shredded mozzarella, baking powder, and psyllium husk, and process well, until something like a dough forms. If the dough is too dry and crumbly looking, add a tablespoon or two of cream with the processor running. Pinch it with your fingers after adding the cream, if it pinches together, it's ready to roll.
• Line a large sheet of parchment paper on a flat kitchen surface. Transfer the dough onto it and place another sheet of parchment paper on top. Press down on the dough, before rolling it out using a rolling pin, until anywhere from 1/8 inch to 1/4 inch thick. Using a pizza cutter, slice up squares to form crackers. Do not separate them until after baked and cooled.
• Transfer the crackers onto the lined sheet. Sprinkle evenly with sesame seeds. Bake for 12-15 minutes (flipping halfway through, if your crackers are thicker than 1/8"). Remove from the oven and allow to cool completely. Separate crackers. Enjoy! 

  
  

  
  

  
  

  
  

Shrimp Ceviche with Avocado

Note: This dish is light, flavorful, and refreshingly easy to cobble together. You can use raw shrimp, or lightly steamed shrimp... the citrus in the dressing will "cook" the shrimp (i.e. turn it opaque) when allowed to cure for an hour or so. Frankly? I cheated and used cooked shrimp sold at Whole Foods that has the shell and the intestinal vein already removed because they were on sale; San Francisco Whole Foods' shrimp is so lightly steamed it's perfect and still rare and moist enough to absorb the ceviche's flavors. All I had to remove was the tail from them. However, if you buy your shrimp raw and fully intact, but don't want to use raw shrimp in this dish, just steam lightly for one minute,  throw in a bowl full of ice and water, let cool, then shell and devein them before adding them to the dressing. I use lime in the dressing but any citrus would do: Meyer lemon, yuzu, or blood orange are especially nice if you want a change. Whatever you choose, do roll it on your countertop before cutting, that will help release more juice. 

I add a few decidedly untraditional ceviche ingredients like soy sauce and sriracha, they seem to mix quite cheerfully with the extra virgin olive oil, lime, cilantro, scallions, cumin, and oregano. I choose not to add raw minced garlic because it assaults the palate and I had so many other appetizers to consider that I didn't want the raw garlic to clash with.  You can make this spicier by adding Serrano or any other kind of chili, but I was drinking a lovely 2008 Moet & Chandon Rose' Champagne and didn't want to overwhelm the wine. I served it in martini glasses, but margarita glasses would be fun, too... 

I like to think of this dish almost like a chunky shrimp guacamole which is why I cut each shrimp in half, added cubes of avocado, and halved grape tomatoes so that all the main components are roughly the same size. I used shrimp that were  sized 25-30 to the pound. You can use larger shrimp, but it always seems a shame to me chop large shrimp... they should always be served proudly and whole. Rock shrimp (if you can find them) would be grand! Bay shrimp would work too, but they are not my favorite... they make me feel like a whale swallowing up krill one gargantuan mouthful at a time - out in the vast vast callous ocean;) 

INGREDIENTS:

• 1 lb. of shrimp, lightly steamed or raw, shell, tail and vein removed, cut in half
• a handful of cilantro, rinsed and dried well, finely chopped
• 3 scallions, light parts only, finely chopped
• 10-12 grape or cherry tomatoes, halved lengthwise
• 1 medium avocado, cut into dice
•  2 TBS extra virgin olive oil
• the juice of one fresh lime 
• 1 TBS of soy sauce (or to taste)
• Japanese rice wine vinegar (optional)
• 1 tsp of Sriracha sauce (or to taste)
• 1/2 tsp of ground cumin
• 1/2 teaspoon of oregano (fresh or dried, if fresh mince it)
• Freshly milled pepper, to taste

 

INSTRUCTIONS:

1. Whisk the olive oil, lime juice, soy sauce, rice wine vinegar, Sriracha, cumin, oregano, and pepper in a bowl
2. Add cilantro, scallions, tomatoes, and shrimp stirring in well
3. Gently fold in the avocado, adjust seasoning as needed 
4. Cover bowl in plastic wrap, place in refrigerator for 30 minutes
5. Spoon into martini or margarita glasses. 
6. Enjoy!
   
   
   
   
   
   
   

Broccoli Latkes with Smoked Salmon and Truffled Chive Cream 

NOTE: These fritters are crisp, nutritious, and relatively easy to make so long as you are gentle and patient with them while forming and frying. Are they as good as potato or buckwheat blinis? Well... they are denser and more strongly flavored... they will never be the pillow-soft clouds of ethereal beauty that their starchier counterparts are, but once you accept this fact, you will enjoy them for the unique experience they offer.  The parmesan in them is HUGE value add. You can substitute gruyere or cheddar for them, but since I was pairing them with smoked salmon, I didn't want to use a cheese that would be too assertive. Cream cheese might be nice, but I haven't tried that yet, so I cannot vouch for it. I use scallions but grated onion or very finely minced shallots would work nicely in the batter. When ricing the broccoli be sure they are completely dry after cleaning them, and  do not over-process them in the food processor, just a few whirs using the pulse mode of the blade will be sufficient to make them rice grain-sized (about 5 seconds) ... use only the florets and make sure to cut all the florets an equal size before adding them to the processor. 

This is the ideal size: 

You will then combine all the ingredients in a separate mixing bowl and let the batter stand for at least 10 minutes to allow all the ingredients to bind. When frying, do not overcrowd the pan. I used a 14-inch non-stick pan and fried three at a time, allowing the latkes to fry undisturbed 4 minutes each side. Do not touch the latkes when they are frying on the first side, this batter has no starch which makes it very delicate and prone to break so just make sure you have plenty of oil in the pan over a medium heat, and that the pan is hot before adding the latkes. 

If you don't feel like ricing the broccoli in the food processor you can buy fresh or frozen riced broccoli and use that instead. There's no need to precook the broccoli because the pieces are small enough that they will cook as you fry them. There isn't a lot of almond flour in it, you can use any kind of flour you like, if you are not restricting carbs. The batter is dry and the parmesan in it will crisp up, so no need for an additional coating of flour or crumbs before frying. I used smoked paprika, but plain paprika is great. I recommend using garlic powder instead of freshly minced garlic to avoid having the garlic burn and turn caustic. Curry powder would be sensational in this, though not if you are pairing it with smoked salmon and the truffled chive cream. If you go curried, I'd make an avocado Greek yogurt cream, adding mint with a little fresh garlic and chives. This recipe will make about 8 3-inch latkes. I serve 2 per person.

INGREDIENTS:

• Two medium heads of broccoli, stalks removed
• 1/2 cup of grated parmesan
• 3 large eggs, room temperature, beaten
• 3/4 cup of superfine almond flour
• 3 scallions, white parts only, finely chopped 
• 1 tsp of garlic powder
• 1 tsp smoked paprika
• 1 tsp of baking powder
• 1 tsp of chili flakes
• freshly milled black pepper, to taste
• 4 oz smoked salmon
• juice of half a lemon
• 4 TBS sour cream
• 2 TBS finely chopped or snipped chives
• 1 teaspoon truffle oil, plus more for drizzling  (optional)
• Oil for frying
  
  

INSTRUCTIONS:

1. Process broccoli florets using the pulse button on food processor until broccoli achieves a rice-like consistency. Set aside.
2. Combine the cheese, eggs, almond flour, scallions and other seasonings into a large mixing bowl until well-incorporated into a batter.
3. Add broccoli rice to the batter mixture, incorporating well to combine.
4. Let mixture stand for ten minutes
5. Heat a large (12 to 14 inch) non-stick frying pan or well-seasoned cast iron skillet over medium heat. Add enough oil to completely coat pan, when in doubt? Err on the side of more oil. 
6. Oil your hands. Gently form mixture into 3-inch wide rounds and fry no more than three latkes per pan for four minutes on the first side. Do not disturb latkes when frying on the first side, this will prevent them from breaking, remember there is no starch to bind them and they will break apart if overly handled. Fry on the second side until golden and crisp.  About 3-4 minutes more, depending on the size of your patties. Turn oven on low with a cookie sheet to keep latkes warm if you fry several batches. 
7. Transfer to paper towel to drain. Place them on the cookie sheet in low oven to keep warm until you fry all your latkes. 
   
8. While latkes fry, make truffle cream by combining sour cream, truffle oil, lemon and 1 TBS of chives in a small bowl. Season with freshly milled pepper and/or salt to taste.
   
9. When ready to serve, warm plates in microwave, place two latkes per plate, top with a teaspoon of truffle-chive cream, a piece of smoked salmon rolled into a bundle, add another dollop of truffle-chive cream atop & sprinkle with reserved chives, drizzle with more truffle oil. Voila! 
   
   
   
   
   
   
   
   
   

Ketolicious Poppy and Sesame Seed Bagels

 

Most everyone loves bagels, but, being a native New Yorker, I found buying bagels in California was nearly always a grave disappointment. The lox here were often wonderful, but pairing them with the bland textureless bagels was something I couldn't bring myself to do more than a handful of times. Making regular bagels at home is an arduous task, so I never did until now and I have to say these crazy keto bagels are fantastic and soooo simple to make! They have the same crusty exterior with the dense chewy interior that my old H&H Bagels of yore had. However, unlike bagels made with wheat flour, you can’t eat more than one. The mozzarella-almond flour-egg based dough is too filling! The dough is essentially the same as the fathead pizza crust dough - just with a bit more baking soda and flour. These bagels are incredibly easy to create and bake... no boiling, just mix the ingredients together with a spatula, knead with hands anointed with plenty of olive oil, bake for 15-20 minutes on parchment & voila . Your home will be perfumed with mouth-watering yeasty aromas and your table graced with fresh hot bagels which store and reheat well, so you can make them ahead of time. Using a Silpat or parchment paper (see both with raw bagels below) is absolutely essential for this dough. It is exceedingly sticky and will adhere to anything else - even aluminum foil - when baked, so invest in one of the two. This recipe will make 4 bagels.

Ketolicious Poppy and Sesame Seed Bagels

Ingredients:

• 1-1/2 cups almond flour
• 1-3/4 cups grated low-moisture mozzarella
• 1 egg, beaten - room temperature
• 2 oz. cream cheese
• olive oil as needed
• 1.5 tsp baking powder
• 1 tsp ground psyllium husk
• 2 tsp active yeast, dissolved in just under 1/4 cup warm water for 10 minutes or until foamy and proofed
• 1 pinch of coconut sugar (to proof the yeast)
• sesame seeds, to taste
• poppy seeds, to taste
• egg wash (1 egg beaten with a tablespoon of water)

Instructions:

1. Preheat oven to 430F and prepare a pizza stone, sheet pan or baking sheet with parchment paper.
2. Combine the almond flour, baking powder, and ground psyllium husk and mix well.
3. Add mozzarella and cream cheese to a microwaveable bowl and microwave in 45 second increments until the cheese is completed melted and forms a ball of dough after you stir it with a spatula. Should go through about 2 cycles.
4. Add the proofed yeast, and work it in well with the spatula, then add the beaten egg to the bowl and vigorously mix it in with your spatula or use your hands, just make sure the egg is fully incorporated into your dough.
5. Grease your hands with plenty of olive oil. You will want to make four balls of dough. Roll them each into a ball and gently push a finger through the center to make a nickel sized hole. Place on parchment paper and repeat on the other three bagels. Make sure the bagels are two inches apart.
6. Place sesame and poppy seeds into a bowl.
7. Use egg wash to brush the bagels on both sides and encrust both sides with seeds by dipping into bowl of mixed seeds.
8. Bake for 15 minutes, or until a nice golden brown forms on top.
9. Let cool for 10-15 minutes and then slice, add your favorite toppings, and enjoy!

Keto Kung Pao Shrimp with Zucchini and Shirataki Noodles

I guess I’d call this Kung Pao Shrimp Lo Mein except there is no such dish. The Shirataki noodles are Japanese and made from tofu and glucomannan, a type of fiber that comes from the root of the konjac plant which make them 100% Ketogenic! Konjac grows in Japan, China and Southeast Asia. It contains very few digestible carbs —  most of its carbs come from glucomannan fiber.

“Shirataki” is Japanese for “white waterfall,” which describes the noodles’ translucent appearance. They’re made by mixing glucomannan flour with regular water and a little lime water, which helps the noodles hold their shape. The mixture is boiled and then shaped into noodles or rice-like pieces. Shirataki noodles contain a lot of water. In fact, they are about 97% water and 3% glucomannan fiber. They’re also very low in calories and contain no digestible carbs. A variety called tofu shirataki noodles is very similar to traditional shirataki noodles, but with added tofu that provides a few additional calories and a small number of digestible carbs.  Glucomannan is a highly viscous fiber, which is a type of soluble fiber that can absorb water to form a gel. In fact, glucomannan can absorb up to 50 times its weight in water, as reflected in shirataki noodles’ extremely high water content.

Trusted SourceThese noodles move through your digestive system very slowly, which helps you feel full and delays nutrient absorption into your bloodstream (2

Trusted Source

In addition, viscous fiber functions as a prebiotic. It nourishes the bacteria living in your colon, also known as the gut flora or microbiota. In your colon, bacteria ferment fiber into short-chain fatty acids, which can fight inflammation, boost immune function and provide other health benefits. Since a typical 4-ounce (113-gram) serving of shirataki noodles contains about 1–3 grams of glucomannan, it’s essentially a calorie-free, carb-free food. And, most importantly, it tastes wonderful! You'd be hard-pressed to believe these noodles had no starch. 

Trusted Sourc, Trusted Source5Trusted SourcA recent human study estimated that fermenting glucomannan to short-chain fatty acids produces one calorie per gram of fiber.

Trusted SourcSince a typical 4-ounce (113-gram) serving of shirataki noodles contains about 1–3 grams of glucomannan, it’s essentially a calorie-free, carb-free

Kung Pao Shrimp with Zucchini and Shirataki Noodles

This dish is pure California Fusion. I used what I had. If I had Chinese Black Vinegar, hoisin sauce, oyster sauce, and Sichuan peppers, I would have used them, but I didn’t. I used white pepper and cardamom to approximate the fragrance of the Sichuan peppers and a Serrano for heat. I subbed in balsamic vinegar for Chinese black vinegar, and just went ahead and had nothing to replace the oyster and hoisin sauce. I do not use a thickener for the sauce, instead I reduce it. It is important to have everything assembled ahead of time, preferably in their own bowls, so when it's time for stir-frying everything can be quickly added to and removed from the pan as needed. When first adding an ingredient to the hot pan, let it set in the oil for a minute or so, before stirring it... this will give it a nice caramelized exterior & add to the pan fond and the wok hay. Wok hay is a Cantonese phrase used to describe a particular essence and aroma that is created in a dish when authentic stir-frying is performed. “Hay” means “energy” or “breath”; therefore, “wok hay” means “the energy or breath of a wok”. By properly and skillfully cooking food in a well-seasoned wok over extremely high heat, a stir-fry will obtain concentrated flavors that have a particular essence and aroma. Stir-fried dishes, especially in the Canton area of China, are judged on whether or not they contain this highly-revered “wok hay”.

Ingredients:

• 1 lb of shrimp, shelled and deveined
• 1 large knob of ginger (about 2 inches), minced
• 3 garlic cloves, smashed and minced
• 1 Serrano chili, minced
• 3 zucchini, cut into thirds and diced
• 1 large red bell pepper, diced
• 4 scallions, minced
• 1/3 cup peanuts
• 1 Tbsp garlic-chili sauce, or to taste
• Sriracha sauce, to taste
• 1-1/2 tsp toasted sesame oil
• a few splashes of rice wine vinegar
• a few splashes of low-sodium soy sauce
• a few splashes of balsamic vinegar
• a few splashes of stock (chicken, fish, or vegetable)
• 1 tsp white pepper
• 1 tsp ground cardamom
• refined peanut oil for frying
• 1 tsp baking soda
• 1 tsp almond flour
• 2 8oz packages of Shirataki noodles, rinsed in colander, drained, and set aside
  
  
  
  
  
  
  
  
  

Instructions:

1) Combine shrimp, sesame oil, 1/3 of the ginger, 1/3 of the garlic, 1/3 of the scallions, sriracha sauce, a splash of soy sauce, baking powder and almond flour - set aside to marinate

2) Heat wok on medium-high to high, add enough peanut oil to coat bottom of the pan, when oil is hot, add 1/3 of the garlic, 1/3 of the ginger, all of the Serrano and let set in oil until fragrant, careful not to let it burn (about 30 seconds). Then stir.

3) Add the pepper and the zucchini to the aromatics. Let them set for a minute in the oil to caramelize, then stir, making sure to coat the veggies well and evenly with the aromatics, then let set it again for 30-60 seconds, and then stir again. When they have softened slightly, remove them into a warm bowl.

4) Add more oil to the wok, enough to coat bottom well, let it heat, then add shrimp in one layer. Let the shrimp cook for 1-2 minutes on one side, then stir fry until they lose their translucency but are not yet pink. Remove from pan and place in warm bowl with the veggies.

5) Add peanuts and let them become warm and fragrant (about 45 seconds) then move them to the sides of the wok. Add a splash of oil and the last of the ginger, garlic, cardamom, white pepper &, stir until aromatic & deglaze the pan with stock, and both vinegars. Be sure to scrape up all the pan fond and let the liquid reduce. Then add garlic chili sauce, splashes of soy sauce, and when it is seasoned to your liking, add the noodles. Cook noodles in sauce for two minutes, stirring frequently.

6) Add shrimp and veggies back to the pan with the noodles, stir it all together until well-incorporated. Season to taste with soy and chili sauce. Sprinkle with remaining scallions. Serve in warmed bowls.

chī chī chī 吃吃吃

Keto Flatbread with Sun-dried Tomato, Kalamata Olives & Fresh Herbs

A good and easy quick flatbread - festive enough to grace holiday platters and - despite it's being low carb and gluten-free - incredibly delicious. I bet even the staunchest carbophile will happily gobble it up. You can use it as a first course, or serve it with the cheese plate. It's also a wonderful brunch item any time of the year. It fills the home with sublime aromas and is such a quick flatbread - made mostly with cheese and eggs. I add a little yeast for flavor, and a little almond flour for body, and a bit of baking powder for flavor and texture, but you don't need to add more than the three main ingredients: grated mozzarella, grated parmesan, and eggs... just mix the cheese and eggs together and pour on a baking sheet prepared with parchment paper or a silpat, chuck into a preheated oven... the texture is halfway between a tortilla and a focaccia... it folds over nicely, like pizza, if you want to top it with fillings as I did below with hummus and spinach, or leftover ribeye and horseradish cream:

Keto Flatbread with Sun-dried Tomato, Kalamata Olives & Fresh Herbs

***Notes: Don’t skip the parchment paper or silicone baking mat step. This is the secret to the perfect bread crust that doesn’t stick to the pan. It’s a sticky dough!!! Aluminum foil won’t work - it must be placed on parchment paper or a silicone mat to bake.

It's important that you use pre-grated low-moisture mozzarella because it is drier than fresh and will bind better... all you need is a cup. I use a Wisconsin "parmesan" for this batter, not my good Mitica Parmigiano-Reggiano... I grate it myself from the block. Pre-grated parmesan has wood cellulose in it, I don't eat woodchips.

You don’t need the yeast or baking powder but they add that incredible bready texture and aroma without the carbs.

Ingredients:

• 1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 1/2 cup Parmesan Cheese, grated
• 2 large raw Eggs, room temperature, beaten
• 1 teaspoon instant yeast, dissolved into 2 Tablespoons warm water - set aside for 5-10 minutes until foamy
• 1 teaspoon baking powder
• 1 Tablespoon superfine blanched Almond flour
• Any garnish you like - I used sun-dried tomatoes, olives, fresh basil leaves, chives, and rosemary leaves, but use what appeals to you - or just make it plain

Instructions:

1. Preheat oven to 375 degrees F. Combine the shredded and grated cheeses, yeast, baking powder, almond flour, and egg in a bowl and mix it until the ingredients are fully combined.

2. Spread on a baking sheet lined with parchment paper or a silicone baking mat formed into an 9 inch round (make it thinner or thicker - it’s up to you).

3. Add whatever garnishes you like and arrange on the bread, then gently press into place.

4. Bake in a preheated oven at 375 degrees for about 15 to 20 minutes until the cheese has fully melted and created a slight brown crust.

Before baking... 

After baking... Voila! 

Moussaka for the Masses!

Moussaka is a great and easy casserole to prepare, rather like an eggplant lasagne. The dish is popular across the Middle East and The Mediterranean in various forms with myriad names. I first came across moussaka as a child in a NYC diner called The Viand on the Upper East Side of Manhattan, an eatery which is now sadly defunct. This is my relatively low carb version meant to satisfy the requirements of a ketogenic diet, so I forgo the more traditional bechamel sauce made with milk and flour in favor of a savory custard comprised entirely of dairy products, and make other small adjustments without sacrificing any of the lush luxuriant mouthfeel of the original.

Moussaka for the Masses!

A few notes: You can substitute any ground meat you like for the lamb, but the lamb is traditional and so yummy.

The cheese layer is basically a savory cheesecake, so you can substitute softened cream cheese for either the Greek Yogurt or the ricotta, and grated parmesan for the crumbled feta, but it is soooo much better with the Greek yogurt-ricotta-feta sauce. I don’t add additional salt to the cheese sauce because feta is already quite salty.

I roast the eggplant slices coating them in olive oil on a foil-lined large baking sheet in a preheated 350 degree oven while the lamb sauce is simmering and let them cool slightly before assembling the dish. You can broil or sauté them, but roasting is easier and requires less immediate attention.

I throw the baby spinach layer in raw. You can sauté it instead, but the casserole cooks long and slow so the spinach will cook in it and the excess moisture should evaporate. Sometimes I roast red peppers and add a layer of those, too, but I didn’t have any last night. Typically, moussaka will include potatoes (either white or sweet) but I substitute low carb things like spinach or red peppers instead. I wouldn’t use cauliflower, though I suppose you could - spinach and red pepper are more in keeping with Greek flavor profile of this dish - they are great with feta.

INGREDIENTS:

For the moussaka:

• 3 globe eggplants (the large Italian ones you typically find in the supermarket, not the smaller Asian varieties) - sliced into 1/3 inch slices, lengthwise
• 5 ounces baby spinach (one small bag)
• lamb sauce (recipe below)
• cheese sauce (recipe below)
• olive oil or avocado oil spray (for the eggplant)
• * large lasagne/roasting pan (9-1/2 x 13 inches)

For the lamb sauce:

• 1 lb of ground lamb
• 1 onion, finely chopped
• 3 cloves garlic, smashed and minced
• 1 Tablespoon of dried oregano
• 1-1/2 teaspoons ground cinnamon
• 1/4 teaspoon of ground cloves
• 1/2 teaspoon of ground nutmeg
• 1 teaspoon smoked paprika (or sweet)
• 28 oz of chopped boxed tomatoes (I use Pomi brand because it has no salt or sugar)
• 1 teaspoon of tomato paste
• a couple of splashes Extra virgin olive oil - for sautéing lamb
• 1/3 cup good red wine (I used the Pinot Noir I was drinking)
• salt and pepper to taste (I grate my salt freshly from a block of Pink Himalayan I’ve had forever and I also use freshly cracked black pepper from my pepper-mill)

For the cheese sauce:

• 1 cup of Greek Yogurt
• 2 cups of ricotta cheese
• 6 oz of crumbled feta
• 3 large eggs, room temperature, beaten
• a pinch of white pepper
• 1/4 teaspoon nutmeg (I grate mine fresh)

INSTRUCTIONS:

1. Preheat the oven to 350F. Heat a heavy sauce pan over medium heat, add enough olive oil to thinly coat bottom if pan, when oil is hot add ground lamb, breaking up the lamb with a wooden spoon as you saute. When the lamb is broken up and loses its raw look, add onions and garlic, sauté until translucent and fragrant, then add oregano & the rest of the spices. Saute for 2 minutes or so, incorporating everything evenly then add tomato paste being sure to coat all the meat. Let the paste coated meat cook for 2 minutes. Season with salt and pepper. Add chopped tomatoes. Stir in well. Add wine, being sure to scrape up all the pan fond (the little cooked bits that stick to the bottom of the pan are yummy), and stir until sauce looks homogenous, then lower heat to a bare simmer, simmer until sauce is thickened to taste and now prepare eggplant for roasting.

2. Line a large cookie sheet with foil and spray (or coat) it with olive oil. Add eggplant slices in a single layer, seasoning them on both sides with a little salt, pepper and a coating of olive oil. Place them in center of oven and roast from 10-15 minutes until softened and lightly goldened. Then remove and let cook enough so you can comfortably handle the slices for assembly. Leave oven on.

3. While lamb sauce is simmering and eggplant slices are roasting, prepare cheese sauce. Add Greek yogurt and ricotta in a bowl, whisk together well, until homogenous looking, then whisk in eggs, nutmeg, and white pepper until well-incorporated. Then stir in feta. Sauce will look slightly liquidy at this point which is fine. It will firm up as it cooks.

4. Now assemble the dish. Place the eggplant layer in first, allowing layers to overlap and cover the pan completely. Next dump all the lamb sauce atop the eggplant, being sure to smooth it evenly over the dish. Next layer the baby spinach leaves evenly atop the lamb sauce. Press them into meat sauce slightly. Then finish by pouring all the cheese sauce atop the spinach, smooth it out and place in the center of the oven. Bake for 1 hour, until cheese is firm. Let it rest 20 minutes before serving on warm plates. Enjoy!