Literally, one of the world’s worst things you can do to a food blogger is give them a colonoscopy. I mean, literally and personally. One full day of starvation, only to be aggravated by “clear liquids” (all of which do not include ouzo).
The sensual char of steaming brats on the grill that then drip down my husbands gleefully sopping chin makes me wallow in my solemn pit of hollow, empty hangriness. The mustard molecule in his beard that I would normally find adorable, now invigorates an annoyance I have not known before. The vine ripened strawberry bites my toddler effortlessly throws on the floor makes me think twice about the five second rule. I take personal offense to her wasteful gestures. So I loll around with a sloshy belly of pedialyte, feeling ever so self-pitulous in this sober, colonic purgatory (making up words like ‘pitulous’ along the way).
My memory is stirred and my vocabulary is shaken without sustenance of substantial solids. What’s more? I don’t need to tell you what happens on the back end of this journey. (Ba dum tsss). So yea, that part. All my dreams are filled with tonight is an overflowing cup of ideas — what I will eat tomorrow?
The answer? Personal Pastitsio. All to myself. Not sharing.
Feeds you, personally, without the help of anyone else for several meals; Takes 40 min
Ingredients and Method for Béchamel
- 2 tbsp all purpose flour
- 2 tbsp salted butter
- 1/2 cup whole milk
- 1/3 cup chicken stock
- 1/3 cup heavy whipping cream
- 1/4 tsp ground nutmeg
- Salt & pepper to taste
In a small sauce pot, over medium heat combine the flour and butter and whisk until a paste forms (your roux). Slowly add in the milk, stock and cream while whisking constantly. This is very important because this sauce can break easily.
Let this come to a brief simmer, and then turn your heat down to low. The sauce will thicken at this point. Add the nutmeg and about tsp of salt and pepper. Taste it and adjust your seasoning.
Once the sauce coats the back of a spoon it is ready. Turn off heat, but keep warm.
Ingredients for Meat Sauce & Pasta
- 1 box cooked spaghetti (this is also great if you have leftover pasta from last night:)
- 2 cups pomodoro sauce or your favorite marinara sauce
- 1lb ground beef
- 1, 8oz can Cento tomatoes, broken up by hand
- 1/2 sweet onion, small dice
- 3 garlic cloves, minced
- 1 tbsp cinnamon
- 1/2 tsp paprika (not smoked or hot)
- 1/2 cup delicious red wine (I used Cabernet, presumably like the one your drinking)
- 2 sprigs oregano, minced
- 2 sprigs tarragon, minced (option to use marjoram instead)
- Olive oil, butter, salt and pepper
- Lemon for garnish
Method for Personal Pastitsios
Preheat oven to 400F and grease a muffin pan with butter.
Sweat your onion in about 2 tbsp olive oil in a large frying pan over medium high heat until golden ~ 3-4min. Add salt (a big pinch) and garlic stirring constantly for another minute.
Add in beef and allow to brown on one side ~ 4-5 min. Stir the beef and add herbs, spices, tomatoes and another hefty pop of salt (let’s shoot for at least a tbsp).
Once the beef is golden and nearly cooked through, add the wine. Allow to evaporate for about 2-3 min. Taste and add more salt and pepper to your liking.
Let’s layer our muffin tin.
The bottom will be 1/3 noodles, then 1/3 beef and top with béchamel. See photos for reference.
Bake for 18-20 min until top of béchamel is golden.
Enjoy, all by your personal, solitary, lonesome – in complete happiness.
These hearty little babies can bring a smile to anyone’s hungry face! These are also great for a light appetizer or snack. Like Greek food? I got lot’s more for ya.
- Ouzo Infused Greek Meatballs
- Grilled Lemon Chicken Souvlaki with Homemade Pita
- Mezze with Halloumi Saganaki, Melitzanosalata & Tzatziki
- Yiayia’s Avgolemono (Greek Chicken & Rice Soup)
