Christine Cushing, this year’s recipient of the Junior League of Toronto’s Culinary Trailblazer Award shares one of her family favourite recipes with you - her Dad’s Moussaka!
- Portion size 8 servings
Ingredients
Sauce:
Bechamel sauce:
Method
For Sauce:
In a large skillet, heat half the olive oil and brown the beef until caramelized, about 7-10 minutes on high. Stirring constantly until all moisture has evaporated and meat is lightly browned . Reduce to medium heat, push meat to the edges of pan and drizzle the middle with a little olive oil. Add the onion and sweat for a couple of minutes. Add garlic and saute for another two minutes. Add remaining ingredients for sauce and stir well. Simmer covered for 50 minutes - 1 hour. Adjust seasoning. Sauce should be thickened and not too runny. Remove bay leaf and add to bechamel sauce. Remove cinnamon stick and thyme stems and discard.
Meanwhile, preheat oven to 375°F.
Slice the eggplant lengthwise and put into colander in sink. Sprinkle with kosher salt. Let stand until you slice and prepare the rest of the vegetables. Rinse thoroughly. Set aside.
Slice the potatoes and toss in a bowl with a third of the olive oil, season with salt and pepper, oregano and thyme to taste. Arrange on a parchment lined baking sheet . Bake potatoes until golden brown and tender at 375°F for about 14-16 minutes or until tender and golden. Time may vary.
Repeat with zucchini and eggplant and bake in oven at 375°F for roughly 16-18 minutes. Eggplant should be tender. Time may vary. Remove and cool.
For Bechamel:
Melt butter in a medium saucepan and add flour. Cook out flour over medium heat for 3 minutes. Remove from heat and gradually add 1/3 of the cold milk, stirring continuously. Make a smooth paste and then return to heat. Add the remaining milk, reserved bay leaf from meat sauce and stir over medium heat with wooden spoon, until sauce comes to a boil. Change to a whisk and make sure sauce is smooth. Add the salt, pepper and grated nutmeg. Remove from heat.
Remove from heat and whisk in beaten egg yolks. Add grated cheese.
To Assemble:
Preheat oven to 350°F.
Brush a baking dish (14" x 10") with oil. Arrange potatoes in bottom of dish topped with half of the meat sauce. Arrange eggplant and zucchini on top and top with remaining meat sauce. Pour Bechamel sauce over vegetables, spreading evenly.
Bake for about 40 minutes or until Bechamel is golden brown and bubbly. Remove from oven and let cool for about 30 minutes before serving.
Serves 8
WATCH: What Makes a Great Moussaka | Christine Cushing
Christine Cushing Honoured as a Culinary Trailblazer
On April 24th, 2025, Christine will be recognized with the Culinary Trailblazer Award at the Junior League of Toronto’s 5th Annual Chef’s Showcase. This honour celebrates her incredible contributions to the culinary world and her role as a mentor, innovator, and advocate.
To purchase tickets to the Junior League of Toronto’s 5th Annual Chef’s Showcase, click HERE.
Located at the CENTRE FOR HOSPITALITY AND CULINARY ARTS, GEORGE BROWN COLLEGE | 300 ADELAIDE STREET EAST, TORONTO, ON | Date: APRIL 24, 2025 Time: 6:00 PM to 9:00 PM
