Back in the old days, meats and seafood were cooked and stored under a layer of fat as a means of preserving them, but nowadays we do it simply because it tastes so good. Use the tiny “salad” shrimp if you can find them, and if not, chopped shrimp of any size can be used for this extravagant spread.
A good slice of banana cream pie has become something of a rarity these days owing to the widespread use of processed imitation ingredients. Banana cream pies made with instant pudding and artificial whipped topping are fine for those occasions when you are cooking for people you aren’t particularly fond of, but please use this recipe at all other times.
If Greece had a national dish, this would be it. We believe moussaka is served in every restaurant in Greece, and once you have tasted it you will see why it is so popular. Naturally, every recipe is different, and every cook has a special way of preparing it. Some versions include potatoes or squash, but our recipe is for what we think of as the “classic” eggplant moussaka. Traditionally the eggplant is fried in olive oil before being assembled with the other ingredients, and anyone who has ever fried eggplant will marvel at the amount of oil it soaks up. Our method involves less work and considerably less oil, resulting in a lighter, more healthy dish.