The warmth of summer is fading, and I’m not complaining. My favorite things to cook are autumn and winter foods, and I’m scheming to bring exciting new flavors into the new season.
But we still have to eat between now and then, and the grill has been our BFF this summer, especially as we have challenged ourselves to elevate our home-cooked meals while so many restaurants were closed. Here’s a quick look back at some of the fun grilled foods I’ve put on my plate since I launched Comfort du Jour:
Before the sun sets on summer 2020, I’m throwing down a Mediterranean twist on simple grilled pork chops. I love the flavors of souvlaki, the Greek specialty that highlights the brightness of lemon and pungency of garlic, and is often applied to chicken or pork on skewers, so why not just skip chopping the chops into chunks and just marinate them as they are?
And tasty grilled meat deserves a fresh grilled side, so I have also whipped up a flavorful, healthy salad made with fresh summer tomato, crunchy red onion and marinated grilled zucchini squash. Here we go!
2 thick sliced, bone-in pork chops
4 cloves garlic, minced
Juice of one lemon
1 Tbsp. white balsamic vinegar (or any white wine vinegar + pinch of sugar)
2 Tbsp. red wine vinegar
1/2 tsp. dried oregano leaves
1/4 cup extra virgin olive oil (I used Greek Kalamata)
Sea salt and freshly ground black pepper
For the salad:
1 medium zucchini, trimmed and cut lengthwise into wedges
1 medium firm tomato, cut into chunks
2 thick slices red onion, cut into chunks
6 Kalamata olives, drained and chopped
Dressing: 1 Tbsp. red wine vinegar, 1 Tbsp. white balsamic, a few shakes of garlic-pepper seasoning, 1/4 tsp. dried oregano, whisk in 2 Tbsp. olive oil.
Feta cheese, cut into cubes
Fresh parsley, chopped, for garnish
Take a walk through the slideshow for visual instruction, and refer to the notes below if you need them. Remember, you can download the recipe in PDF format to try it yourself, and please let me know how it comes out for you!
Season pork chops with salt and pepper.
In a glass measuring cup, combine lemon juice, vinegars, oregano, salt and pepper. Drizzle olive oil into the blend, whisking constantly, until mixture is emulsified. Stir in minced garlic.
Pour most of the marinate over the pork chops in a glass dish and set aside for 30 minutes. Turn once or twice during marinating time to ensure even distribution of flavor.
Pour the remaining marinade over the zucchini strips in another dish. Salt and pepper the zucchini and set those aside while you chop and prep the remaining salad ingredients.
Mix together the dressing ingredients and set that aside, giving the dried oregano time to hydrate.
Prepare grill and pre-heat to about 450° F (medium). Carefully place the pork chops over direct heat and sear each side about 1 minute to seal in juices. Then reduce the heat to about 350° F. The olive oil may cause flare-ups, so keep that cold beer in your hand to splash if necessary. Just kidding; either keep a squirt bottle nearby or use a grill tool to try to put out the flare or move the chops.
Continue to cook for about 10 minutes each side, or until juices start to run clear when pierced with a knife tip.
When you turn the chops, pile the zucchini onto the grill also, and turn them frequently to cook evenly and to get those beautiful grill marks.
Allow the finished chops to rest and chop the zucchini spears into bite-sized chunks. Immediately toss the grilled zucchini with the rest of the salad ingredients. Whisk the dressing briefly, then pour over salad and toss gently to combine. Scatter cubes of feta and fresh parsley over salad and serve alongside the pork chops.
Sumptuous layers of Mediterranean flavor—béchamel-topped eggplant, potatoes and ground meat seasoned with a delightfully different tomato-y sauce. Moussaka is one of my favorite Greek-themed foods. It’s not quite lasagna, not quite eggplant parmesan, but 100% the comfort food value of both, and while the one pictured is a vegetarian version, there is also a simple switch to make it vegan.
You read correctly. Vegan moussaka. All the flavor, all the richness, all the comfort, but none of the meat. And it’s way easier to make than you might imagine. I’ve learned that when it comes to “converting” a meat-centric recipe into a vegan delight, if you keep your focus on the spices and flavors, you’ll have a winner. It’s not the meat that makes moussaka special, but the other layers of flavor around it, and especially the tomato sauce. Unlike an Italian red sauce, this one gets its distinct flavor from warm spices, such as cinnamon and coriander. And if we can nail those flavors, it really doesn’t matter what goes in place of the meat—but of course, I’ll offer some suggestions to get you started.
This is my approach to making a vegan version of a classic dish. I want protein, texture and flavor—the three things the meat would otherwise contribute to the moussaka, and the rest of the recipe will remain traditional. Lentils will bring the protein, and they’re one of the earliest crops domesticated in ancient Greece, so they’re already speaking the same language as the spices and eggplant. And I love lentils! One cup of cooked lentils packs a hefty 16 grams of protein, about the same as a 3-ounce serving of cooked ground beef. They add more than 15 grams of dietary fiber, too. Nutrition-wise, this is a very smart substitute. If I didn’t have them, I’d probably be looking at garbanzo beans.
Plenty of vegetables provide the other qualities my recipe needs, but I want to avoid the ones that might compete with the eggplant and especially that scrumptious sauce. Bell peppers are great with eggplant (I can’t wait to make ratatouille this summer), but the flavor feels a little off for moussaka. Broccoli is too bitter. Green beans are too specific in shape. Zucchini is a little high on water content. I need something I can chop or pulse into smaller pieces in the food processor. That leaves me with cauliflower, washed kale leaves, onions and carrots. There’s good body in all of them, and they’ll hold their shape after a quick sauté.
There are a few other tricks I’ll employ to make this dish hearty and satisfying. I’ll salt and sweat the eggplant slices to make them more “meat-like,” and nutritional yeast will help bring an umami experience to the vegan bechamel topping, which would otherwise be bland and uninteresting. My husband’s adult daughter has embraced the vegan lifestyle, and she comes to town every so often for special dinners. As a result, all these ideas have become very common to me, but I don’t want to assume all of this makes sense to you, dear friends, so let me back up a little bit.
What does it mean to “salt and sweat” the eggplant?
Layering the sliced eggplant on salted paper towels will draw out the moisture from the eggplant, which improves the texture a great deal, especially when I want to grill or roast the eggplant as a replacement for meat. If you’ve ever had slimy, bitter or soggy eggplant, somebody skipped this step. Please give eggplant another chance. Properly “sweated,” eggplant will be remarkably meaty and substantial—exactly what we want in this moussaka. Take care of this step a couple hours before you’re ready to make the full recipe.
What is nutritional yeast?
Nutritional yeast is a common substitute for cheesy flavor in vegan cuisine. It’s the same species, but not the same form as the yeast you’d use to bake bread. Nutritional yeast is a yellowish flaky substance, widely available at any natural foods store or online from Bob’s Red Mill. It provides some of the salty, savory quality you would expect in a hard cheese such as parmesan. It’s tasty just sprinkled on hot popcorn. And for the vegan moussaka, it will lend a familiar “cheesiness” to the béchamel alternative.
What does “umami” mean?
When I was a kid, we learned in science class that the human taste buds recognized four main things—sweet, sour, salty and bitter. But within the past decade or so, a fifth taste, “umami” was officially invited to join the party. It’s a savory flavor that is most easily described by example. Think of what you taste when you bite into a piece of steak, or a sautéed mushroom, or a piece of sharp cheese. This savory sensation is distinctly different from the other four tastes and is often the missing link in meatless dishes. If you can successfully supply this “umami” taste, you’ll be victorious in every vegan dish.
This new seasoning from Trader Joe’s is one of the best ingredients ever for meeting this goal (no, they’re not paying me to say so). It is made from ground dried porcini and other mushrooms, plus garlic, onion, thyme, salt and some red pepper spice. I fell completely in love with this stuff last year at Thanksgiving, and I sometimes use it even in non-vegan dishes.
Ready? Let’s get cooking!
1 medium eggplant, sliced, salted and sweated
Kosher salt and freshly ground black pepper
3 medium Yukon gold potatoes, with peels
1 medium sweet onion, chopped
4 cloves garlic, rough chopped
1/4 head fresh cauliflower florets, rough chopped
1 large carrot, peeled and rough chopped
Several handfuls of washed kale leaves
Spice blend (listed below)
2 cups cooked lentils (I used a blend of red, brown and green)
1/4 cup dried potato flakes* (if needed for thickening)
Some vegan butter brands will work better than others in this recipe. For the roux that will be the base of a cream sauce, choose an oil-based option. Earth Balance brand used to be my go-to, but my new favorite is the Country Crock line of plant-based butters (they’re not paying me, either). In this recipe, I used the avocado oil version. It melts perfectly and has a pleasant, neutral flavor.
When purchasing potato flakes (or any other processed ingredient) for vegan recipes, take notice of the label to be sure they don’t have some hidden dairy ingredient. I’m partial to the “instant mashed potatoes” available at Whole Foods. There’s only one ingredient—dehydrated potatoes. I love when something is simple.
Wash the eggplant and trim the stem end, but do not peel it. Place a double layer of paper towels on a rimmed cookie sheet and sprinkle it liberally with kosher salt. Slice the eggplant into 1/2″ thick rounds and arrange them in a single layer on the salted towel. Sprinkle salt over the tops of the slices. Place another double layer of paper towels over the top of the eggplant slices, then place another cookie sheet, weighted by a cast iron pan, over the top. Allow this to rest on the counter a couple of hours.
When you are ready to proceed, pre-heat the oven to 350° F. Wipe the excess salt from the eggplant slices. You might be shocked at the amount of moisture the salting step has removed. Brush (or spray) both sides of the slices with extra virgin olive oil and arrange them on a parchment-lined cookie sheet. Grind some black pepper over them, and roast for about 30 minutes, turning once about halfway through. They will shrink considerably but that’s OK.
Scrub the potatoes clean and poke them all over with a fork. Microwave them for about 4 minutes, or until they are just tender enough to slice (not as tender as you’d serve). Cool, then slice them into rounds about 1/2” thick. This is a little thicker than I would slice them for a traditional meat-centric moussaka, but in this vegan version, I want them to provide a little extra body for the foundation of the casserole.
In a food processor with the chopping blade, add the rough chopped cauliflower and carrots. Pulse about 5 times, until vegetables have a coarse, uniform texture.
Place a large non-stick skillet over medium heat and add about 2 Tbsp. extra virgin olive oil. When the oil begins to shimmer, add the chopped onions and the processed carrot-cauliflower pieces. Stir and sauté while you process the kale.
Fill the food processor bowl with kale leaves, and pulse about 5 times until the kale is reduced to about half the original volume. The appearance of chopped parsley is just about right.
Add the chopped kale to the skillet and sauté the whole mixture about 3 minutes. Add the garlic, season with kosher salt, then add the spice mixture and cook another 2 minutes. Add the cooked lentils and the entire can of crushed tomatoes. Get every bit of flavor by “rinsing” the can with the red wine. Simmer on medium low heat about 10 minutes until liquid is reduced.
Assembling the Moussaka
Spray an oblong (9 x 13) glass baking dish with olive oil spray. Arrange the cooked potato slices in a single layer, placing them as close to each other as possible to provide a good base for the casserole. Add about half of the sauce mixture and spread it evenly over the potatoes. Arrange the eggplant slices in a single layer, then top with the remaining sauce mixture. If you’re working ahead, you can pop this in the fridge for a day or two until you’re ready to add the vegan béchamel and bake the casserole. If you prefer a classic dairy béchamel, follow this recipe but with dairy butter and milk, and skip the nutritional yeast and umami seasoning. We usually toss on a handful of fresh parm-romano blend also. After baking, it should come out pretty much like this one:
To make a vegan béchamel, begin by melting the vegan butter and cooking the flour in it until it becomes lightly golden and bubbly. Add the almond milk, then cook and whisk over medium heat several minutes until mixture begins to thicken. Add salt, fresh nutmeg, white pepper, nutritional yeast and umami seasoning. Spread over the layered casserole and bake at 350° F for about 40 minutes, or until you can see the inside sauce bubbling around the edges of the béchamel. Give it a couple minutes to cool and firm up, then dive right in.
My brand of almond milk was on the thin side and didn’t thicken as well as I’d expected. I resolved the viscosity issue by whisking in about 1/4 cup of dehydrated potato flakes. I’m a bread-making nerd, so I have such things on hand. Without it, I probably would have made flour or corn starch slurry to whisk into the sauce instead. But the potato trick worked like a charm, and it made kind of an “echo” of potato-ness from the bottom of the casserole. If your béchamel seems to be the correct consistency, this step would not be necessary, but still delicious.
This dish has become a “go-to” recipe for our Meatless Monday rotation, and my husband, Les, and I generally don’t mind having some dairy ingredients in the béchamel topping. Frankly, we prefer it because we love his DIY parm-romano cheese blend lavishly sprinkled on top. But we were delightfully surprised on Memorial Day weekend to hear from his adult daughter—Syd was planning to drive two hours into town for a visit and wondered if she could bring her boyfriend to meet us around midday the next day. Of course! Let’s plan on lunch while we’re at it. Normally, a bit more notice gives me greater confidence in preparing a completely plant-based meal, but as fate would have it, this lentil moussaka was already in my plan for the weekend. Coincidence? We don’t believe in coincidences in our house.
By the time Syd phoned us, I had already prepped the moussaka up to the point of adding the béchamel, so we made a last-minute decision to divide the 9 x 13 casserole into two smaller 8 x 8 casseroles—one with dairy béchamel and the other with a vegan alternative.
Side by side, you can see the slight difference between our two versions. Underneath the topping, they were exactly the same. The spices offered a nice complexity, and the texture of the lentils, cauliflower and kale made it feel substantial—all the things I described when we first talked about Meatless Monday.
Les is a great dad (and husband), and he gets pretty excited any time either of his kids pay a visit, and we were extra lucky that day because his adult son also happened to join us for our moussaka dinner. Alex came home unexpectedly from Hungary during the early weeks of the pandemic and having both of his kids with us at once was a real treat. Honestly, it was the first sit-down meal we’ve hosted for guests since New Year’s Eve—five whole months ago. For a couple of hours, life felt almost normal.
So excuse me forgetting, but I got a little sidetracked and missed taking pictures of the casserole just out of the oven or even at the table. One of the new things I’m learning during this pandemic is to pay closer attention to the people you love while they’re in front of you. If that means I miss a photo of the plated food—well, no big deal. I’ll update this post when I make it again one day. 😊
This recipe has become one of my go-to breads. It’s simple to make and doesn’t require use of the oven, which is great when the weather is warm. This is an adaptation of a recipe from King Arthur Flour. Theirs is great, but I always substitute a portion of whole wheat flour into the recipe, and I add milled flax seed and onion flavor to this one as well. It’s an unusual style of recipe, which begins with “cooking” some of the flour with boiling water. This unique method, and the addition of potato flakes, results in a very soft, bendable pita bread—perfect for gyros or souvlaki wraps, but you can also cut them into wedges and drag through a bowl of fresh hummus. Yum!
2 cups unbleached all-purpose flour, divided* (see notes)
1 cup whole wheat flour* (I use KAF’s white whole wheat)
1 1/4 cups boiling water
1/2 cup dried potato flakes*
1 tsp. milled flax seed (optional)
1 1/4 tsp. salt
1/2 tsp. onion powder
1 tsp. instant yeast*
2 Tbsp. extra virgin olive oil
Accurately measure the flour by fluffing it, spooning it into measuring cup, and leveling off.
Look for potato flakes without added ingredients (Whole Foods has them). Or use real cooked potato and only 3/4 cup water in the recipe, and use the potato cooking water.
Instant yeast does not behave in the same way as active dry yeast, which needs to be “proved” first. Dissolve active dry yeast for five minutes in a few tablespoons of warm water, and reduce the overall water in the recipe by the same amount. If your yeast doesn’t become foamy during this step, it’s dead (I’m so sorry for your loss). Next time, keep it in the freezer.
Add 1 cup all-purpose flour and the whole wheat flour into a mixing bowl, and pour the boiling water over it. Mix with a heavy spoon (or use a stand mixer) until combined and smooth. This is going to feel a little bit like paste, but trust me, they will turn out great. Cover and allow mixture to rest 30 minutes.
Combine the remaining all-purpose flour with rest of the dry ingredients and add to the cooked flour paste. Mix until fully incorporated, then add olive oil to the mixing bowl and knead several minutes until dough is smooth and supple. Shape dough into a ball and allow it to rise, covered, in a lightly oiled bowl about 1 hour until it is puffy. If it doesn’t bounce back when you poke it, you’re ready to proceed. If it giggles, well…
Turn the dough out onto a lightly floured surface, gently deflate, and cut into eight pieces. Shape the pieces into balls, then cover with a clean towel and allow them to rest 15 minutes. This gives the gluten time to relax so the dough is easier to roll.
Heat a griddle or dry skillet over medium-low heat (about 325° F). While surface is heating, roll out one dough ball at a time (on floured surface) into a thin circle, about 8 inches across. Cook about 1 minute on the first side or until you see toasty flecks on the bottom. Carefully turn to cook the other side 1 minute. The pita breads will puff up quite a bit on the griddle while the second side is cooking. Remove them to a wire rack.
These are best enjoyed right away, but you can also cool them completely and store in a tightly sealed bag at room temperature for about 4 days. King Arthur says you can freeze them, but I’ve never tried it because we always devour them within a day or two. Leftovers (if you have them) are great as scrambled egg wraps.
But wait, there’s MORE!
Souvlaki Bonus Recipe
There’s so much flavor in these tasty little bites, you’ll be surprised at how easy it is to make them. They’re mouthwateringly lemony, packed with Mediterranean herbal flavor, and versatile. Serve them on soft pita breads with tzatziki or on top of a Greek salad. They’re also not bad eaten cold, straight from the fridge. Or, so I’ve heard. Give the marinade plenty of time to work its magic—the results are definitely worth the wait!
1 pound boneless, skinless chicken breast*
Juice of 1 large lemon
1 Tbsp. red wine vinegar
3 or 4 cloves fresh garlic, finely chopped
2 tsp. dried Mediterranean oregano
1 tsp. dried thyme leaves
1/2 tsp. each kosher salt and freshly cracked black pepper
1/4 cup extra virgin olive oil
*This marinade is also delicious on pork. Cut up 1 pound of lean pork loin and proceed as for chicken. It would be tasty on shrimp also, but reduce the marinating time to 1 hour and shorten cooking time as well.
Cut chicken breast into bite-size chunks and add them to a large glass (or other non-reactive) bowl. In a measuring cup with a pour spout, combine lemon juice, vinegar, garlic, herbs, salt and pepper. Drizzle the olive oil into the mixture, whisking constantly, until it’s combined. Pour marinade over the chicken pieces and toss to coat, then cover and refrigerate several hours to overnight.
Preheat gas grill to 400° F. Thread chicken pieces onto skewers or use a grilling pan. Discard remaining marinade. Cook chicken 12 to 14 minutes, turning to cook all sides, until edges are lightly charred and crispy, and juices run clear. Enjoy on a Greek salad or soft pita breads.
That was the matter-of-fact statement printed on some of the commemorative T-shirts for our local Greek festival a few years back. It was supposed to end the controversy of the traditional handheld pita sandwich, which some people (including my NYC-born husband) call “JYE-row.”
Let the dispute rage—however you say it, these things are absolutely delicious and I’ve only recently learned to make them at home. This time of year, my community would normally be gearing up for the annual Greek festival, a three-day event filled with traditional food and music and dance and laughter and oh-so-heavenly Greek pastries—but alas, we are not doing anything “normal” this year, are we? The festival, I’m told by an insider, will be pushed back to at least September, if they are able to do it at all with whatever social distancing guidelines might be in place months from now.
To help temper our collective craving for Greek deliciousness, I’ve decided to share a few of my own recipes, including my take on a “YEAR-Oh” recipe I received quite by accident. My aunt had texted me in search of a good but easy flatbread recipe, and after I figured out she wasn’t referring to the pizza crust-type of flatbread, but the handheld pita-type, I asked what she planned to do with them. “Gyros,” she texted.
Hold the phone—what? She makes her own gyros? This is one of my favorite Mediterranean food items, a primary reason for my love of the Greek festival, and yet it had not occurred to me to try to make them at home. Thankfully, our chance conversation about flatbread has changed all that.
This recipe for gyro meat is remarkably simple to make, and would be delicious with just onions, garlic, rosemary and oregano, as it was given to me, but my husband and I really like a good bit of spice, so I substituted a blend of other Mediterranean spices that had worked very well on some lamb chops a few months ago, and guess what? Winner, winner—gyro dinner. For good measure, I’m also sharing my easy, four-ingredient recipe for tzatziki sauce and the homemade soft pita breads that are in my regular rotation.
You can use ground beef or ground lamb in this recipe, or some combination of both, as I did. One of the keys of the recipe is processing the ground meat into an ultra-smooth texture before cooking it. Skipping this step will leave you with something more like meatloaf or burgers, so don’t be tempted to pass on it. If you have time to chill the cooked gyro meat overnight, you’ll be able to slice it ultra-thin for a really authentic result. Authentic enough, anyway, to hold us over until September.
1.5 pounds ground beef or lamb or both (at least 85% lean)
1 cup very finely chopped onion
4 cloves garlic, very finely minced
1/2 tsp. cumin
1/2 tsp. ground coriander
1/4 tsp. dried Mediterranean oregano leaves
1/4 tsp. ground cardamom
1/4 tsp. garlic powder
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Soft pita breads*, tzatziki sauce, fresh tomatoes, chopped red onion
*These are delicious on my homemade soft pita breads, or you may use something simple and ready-made, like the garlic naan breads available at Trader Joe’s.
Combine meat, onions, garlic and spices in a large bowl. Refrigerate mixture at least 2 hours. Working in batches, process meat mixture until it’s smooth and homogenized. If you’re cooking and serving right away, shape mixture into a compact oval-shaped mound in a cast iron skillet, and bake at 325° F for about 1 hour, until meat is fully cooked and very firm, even slightly dry. If you’re serving right away, cut the meat into thin slices and enjoy on warm pita breads with your favorite toppings. Keep scrolling for work-ahead tips.
If you have time to work ahead, mound the processed meat onto a large piece of plastic wrap, and roll it up as tightly as you can, twisting the ends (similar to a sausage chub) so that the meat mixture is as compact as possible. Chill for a few hours, up to overnight, then proceed with the recipe.
After baking, cool and chill meat overnight again for ultra-thin slices. To reheat chilled gyro slices, grill on an oiled skillet until edges are lightly crispy.
Tzatziki Sauce – a must with your homemade gyros!
1 Persian cucumber*, peeled, seeded and finely chopped or grated
A couple pinches of kosher salt
1 cup plain Greek yogurt (or substitute sour cream in a pinch)
2 cloves garlic, crushed and finely chopped
1 tsp. fresh dill leaves, finely chopped
*English or slicing cucumbers work in this recipe, too. I like the smaller size of the Persian cukes because one is just right for many of my recipes, and I don’t have to wrap up leftovers. You want about 1/3 cup of cucumber. Whichever type you use, be sure to remove the seeds and excess moisture.
Line a small custard cup with a paper towel. Add the chopped or grated cucumber and stir with a sprinkling of kosher salt. Wrap the paper towel over the cucumbers and allow this to sit in the fridge for 30 minutes to draw out and absorb excess moisture.
Combine cucumbers with yogurt, garlic and dill. Cover and refrigerate until ready to serve with gyros.