God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
True. It was absolutely necessary, especially after sin had entered the race that a foundation for social order should be laid down in a family government. This government could not be made consistent, peaceful or orderly by being made double-headed, for human weakness, and especially sin, would ensure collision, at least at some times, between any two human wills. It was essential to the welfare of both husband and wife and of the offspring that there must be an ultimate human head of the family. Now let reason decide, was it necessary that the man be head over the woman, or the woman over the man? Was it right that he for whom woman was created should be subjected to her who was created for him; that he who was stronger physically should be subjected to the weaker; that the natural protector should be the servant of the dependent; that the divinely ordained bread-winner should be controlled by the bread-dispenser? Every honest woman admits that this would have been unnatural and unjust. Hence God, acting, so to speak, under an unavoidable moral necessity, assigned to the male the domestic government, regulated and tempered, indeed, by the strict laws of God, by self-interest and by the most tender affection; and to the female the obedience of love. On this order all other social order depends. It was not the design of Christianity to subvert it, but only to perfect and refine it.
Robert Dabney
Eggplant Mushroom Moussaka
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Eggs, Dairy
Cooking liv, Import
1
Servings
INGREDIENTS
3
tb
Olive oil
2
md
Eggplants, cut into 1/2-inch slices
Salt and pepper
2
tb
Unsalted butter
1
lb
White mushrooms, sliced
1
md
Onion, chopped
2
Cloves garlic, finely chopped
1/3
c
Tomato paste
3
tb
Chopped parsley
1/2
ts
Dried oregano
1/2
ts
Dried basil
Salt and pepper
1
ds
Cinnamon
1/4
c
Dry red wine
1/4
c
Bread crumbs
3/4
c
Grated Parmesan
2
Eggs, lightly beaten
1/4
c
Unsalted butter
1/4
c
Flour
1 1/4
c
Warm milk
1/2
ts
Nutmeg
2
Egg yolks
INSTRUCTIONS
MUSHROOM SAUCE
WHITE SAUCE
Preheat oven to 350 degrees
Coat a baking sheet with the olive oil. Arrange eggplant slices around
baking sheet and season with salt and pepper. Bake for 15 minutes or until
lightly golden and tender.
In a large skillet melt 2 tablespoons butter over moderate heat and saute
mushrooms, onion and garlic until liquid evaporates. Add tomato paste,
parsley, oregano, basil, salt, pepper, cinnamon and red wine and cook until
dry. Stir in bread crumbs, 1/4 cup grated Parmesan and eggs. Remove from
heat and set aside.
In a saucepan over moderately high heat melt 1/4 cup butter and whisk in
flour. Allow mixture to cook for 1 To 2 minutes. Whisk in warm milk and
continue to whisk until smooth and thick. Remove from heat and whisk in
nutmeg and egg yolks.
In a large buttered casserole dish arrange eggplant slices. Spread half of
the mushroom mixture over the eggplants and top with remaining eggplant
slices. Cover eggplant with remaining mushroom mixture and top with white
sauce. Sprinkle remaining grated cheese over white sauce, cover with
aluminum foil and bake for 35 minutes. Uncover casserole and bake for
another 15 minutes.
Yield: 4 to 6 servings
NOTES : (Adapted from the Moosewood Cookbook by Molly Kazan)
Recipe by: Cooking Live Show #CL8800
Posted to MC-Recipe Digest V1 #382 by Angele Freeman <jfreeman@netusa1.net>
on Jan 20, 1997.
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