In 1985 I went to Caracas, Venezuela with my high school orchestra and we stayed with English-speaking host families. Our first night, my roommate and I were surprised when our host mother heated up Pastitsio for dinner. She and her husband worked for an international company and had lived in Greece for a few years. She wanted to make us something comforting after our very long travel day, and that dish hit the spot!
@@sandrah7512 Thanks for the correction. I should have known that, but each presenter prepares their assigned dishes with such sincere ownership it's hard to remember.
Pastitsio is pure heaven. First made it years ago when Michael Symon made it on The Chew. I still go by that recipe. I believe his may have had lamb as well as beef. You have to nap after eating this stuff..
I remember the very first time l had Pastitsio in 1994 at my best friend’s daughter’s school, A. Fantis School of Saints... The school was having their Annual Greek Festival. Oh my goodness, they had every Greek dish under the sun! Being that my best friend’s Husband was Greek (Born in Greece! 🇬🇷) I had eaten Spanakopita numerous times, but it was my very first time having Pastitsio! My taste buds were in heaven!
Come on! Who doesn't love a new and different casserole for family dining! The Pastitsio looks to "fill the bill" perfectly; with a small dinner salad and a 8-9 oz. portion of the Pastitsio everyone is happy!
This Pastitsio looks much better than the one my family members make. Pastitsio has never been my favorite. Most of the time it's lots of bland mushy pasta without enough sauce. I think the creamy cheesy sauce you made for the pasta would help a lot.
This is wonderful although I do think it’s missing the “Kima” element that my Greek friends do - a bi of allspice and cloves as well to the meat sauce. Also a very small dash of sugar helps to bring all of the sauce together and a small-ish can of chopped tomatoes. The sauce should not be too saucy but really thick like she says. I love ATK - just wanted to let you know what I heard and tasted. :)
I do mine with the meat and at the end - the paste, then the spices - create the fond - then let the onion moisture remove most of the fond - then after a quick saute of garlic - then using red wine to deglaze the pan. Add in the cooked meat - and then make sure the pan is fully deglazed with a reserve of wine - and let simmer for a bit. The meat sauce is so important in this dish.
Thank you ATK at home for exposing cow’s milk ‘feta’ for what it really is - a poor excuse for food. If you get real feta you will save money because you won’t need as much to add the right flavor. Or, you could just eat a big piece alongside pita, cucumbers, and tomatoes with a hefty pour of really good olive oil…
Julia and I share the love of kitchen towels. However, I'm not a fan of microfiber. We buy terry washcloths in a bundle and use those. I'll probably make the eggplant tomorrow. I made Lan's soba noodle salad last week and it was a big hit.
there's an Israeli deli in my town that introduced me to French feta cheese and it blows away anything I've ever purchased at a grocery store; huge feta flavor and very creamy, delicious.
My Greek origin is excited with that video of pastitsio!Next time I will replace my no2 Greek pasta with rigatoni ( we don't have ziti). I can't wait to see moussaka from ATH!
Years ago I got a recipe for pastissio from my best friends mom, her brother & I would fight over the last piece whenever it was served at family functions. It makes a lot!! But it's so delicious! This recipe was very close to what Annie made....but cooking the pasta in the bechamel 🤯🤯!? I'm stealing that!! Love ATK!!
Are these videos really your own kitchens? They are all lovely. Thanks and I look forward to your shows, recipes & techniques. It is 10/14/21 here in Minnesota and I'm up to my eyeballs in apples. It's so difficult to see any to go to waste - I keep canning, freezing, dehydrating.....etc. Best wishes to all of you and yours!
While in law school 30 years ago, I ordered this at a Greek place in the San Fernando Valley. I paid my bill at the counter. The owner asked, "Are you Greek?" I replied, "No." He said, "Usually only Greek people order this."
Kitchen towels - Julia's best kitchen friend. Yes, they can be so handy, but then they get dirty quickly and she just throws them in a basket to sit and get rancid. First one must rinse the towel out in the sink, wring it out, lay it across a towel rod to dry, then fold neatly, then place in a laundry basket to await a full load for washing. That is why I prefer paper towels.
I do the same thing with my kitchen towels when I cook. There are always enough to make a small load of laundry. I NEVER WASH THEM WITH OTHER LAUNDRY. I do a pre-soak with Oxi Clean to remove stains, then launder as usual.
@@user-pb8bk7cm1f Yes, always a separate load, and I also use the oxi clean spray as a prewash. Thanks for replying. I bet you were born in 1957, right? Me - 1951. I'll be 70 soon, lol.
@@geezermann7865 You are welcome. It is good to see helpful posts like yours...maybe people will learn something!☺ And yes, I am a Boomer from 1957. Hello Medicare 2022!
This was one of my favorite videos you guys did!! 🙌💝💝💝 making both dishes this week and I LOVE TOWELS TOO!!!!! I only use microfiber to clean my stainless and I try never to wash it to much, bad for the ocean 🌊🌈✌️
Have they always been using table salt in their recipes or did that just start this season? I've started to notice it consistently across most of their recipes but don't remember it from earlier.
Not the best way to dice an onion. There is an easier and safer method. But I love the rasp grater and frozen garlic technique. I didn't know one could buy dried mint. I have fresh mint growing in a pot on the porch, and look out, it grows like crazy. And I have an eggplant that needs to be used, and Lan Lam's recipe looks easy and tasty, with the great spice blend.
I don’t believe you can compare the two. We make lasagna with a béchamel sauce, never ricotta, but with much more meat. Layering in mushrooms and spinach takes it up a notch or two.
93% lean beef?! There’s a 96% lean beef available, but only Walmart is confirmed for the time being. I have not seen a 93% lean ground beef near me, but 96% is my next best thing.
Because Letterman was Famous for his Top Ten Lists nightly on his shows. There was even a book published of them. Yes. Dave would have loved it Best as #1. 😄
my question: when you bake casseroles like this, or cookies, cakes or brownies, etc, (esp in Pyrex,) do you put them directly on your oven Stone? (using a half-sheet)? or do you remove it? -thank you.
First time,I visit ur channel and I found it's awesome ❤️! I like ur recipe and style of cooking 👍.Great effort, amazing skills. Stay blessed my new friend ❤️❤️❤️.I am ur new subscriber stay connected thank u. #foodfreedomakitchenasagift
As a Greek, I'm skeptical of this recipe. I am going to try it as it looks much more convenient than the Akis Petretzikis (search for his recipe it's on RUclips) recipe I use, but these are my initial reactions... The bechamel quantity is too small, too runny and the preparation is unorthodox. The tomato paste should be added before the wine and sautéed to bring out its flavor and so the wine can deglaze it. Also, where is the tomato concasse? The pasta should not be cooked in the bechamel, but cooked separately. Eggs can be beaten and added to the pasta mixture to bind it. Some bechamel should be added to the meat sauce to increase its binding ability. Graviera should be added to the bechamel as Kasseri lacks the necessary salt.
As a fellow Greek I would like to remind everyone there is no one true correct way to make any of these dishes. I am sure my yia-yia made it different from your yia-yia. And guess what, they are both the best
@@stjbananas Whoa. I had no idea. THANKS SO MUCH. A quick google search brought up this: What's wrong with Chinese garlic? Chinese garlic is bleached with Chlorine Chinese garlic is bleached with a chemical broth that stops sprouting and then is often disinfected with methyl bromide- a known toxin that causes respiratory and central nerve system damage. ... Garlic grown in the U.S. will have some roots left on the bottom and are generally larger than Chinese bulbs.
I appreciate Jack's information, but I wish he could find a way to be less sententious/preachy about it. By all means tell us what you think is better and why, but please don't tell me what you think I should want.
In 1985 I went to Caracas, Venezuela with my high school orchestra and we stayed with English-speaking host families. Our first night, my roommate and I were surprised when our host mother heated up Pastitsio for dinner. She and her husband worked for an international company and had lived in Greece for a few years. She wanted to make us something comforting after our very long travel day, and that dish hit the spot!
"I've heard that you can keep leftovers of this but I've never come across any." Bridget, I enjoy watching you cook and I enjoy your comedy.
I love watching Lan cook. She’s just so chic, modern and elegant. Her dishes look amazing!
She’s pure class
She definitely checks all the boxes!
Love Lan so much, her recipes are my favorites. I get excited to cook something new and intriguing every time I see her name in the line-up.
@@sandrah7512 Thanks for the correction. I should have known that, but each presenter prepares their assigned dishes with such sincere ownership it's hard to remember.
Pastitsio is pure heaven. First made it years ago when Michael Symon made it on The Chew. I still go by that recipe. I believe his may have had lamb as well as beef. You have to nap after eating this stuff..
He's very traditional with his Greek cooking. So, it was probably lamb. Love him!
I remember the very first time l had Pastitsio in 1994 at my best friend’s daughter’s school, A. Fantis School of Saints... The school was having their Annual Greek Festival. Oh my goodness, they had every Greek dish under the sun! Being that my best friend’s Husband was Greek (Born in Greece! 🇬🇷) I had eaten Spanakopita numerous times, but it was my very first time having
Pastitsio! My taste buds were in heaven!
Of course I love every episode, but I'm really enjoying these "at home" episodes.
Come on! Who doesn't love a new and different casserole for family dining! The Pastitsio looks to "fill the bill" perfectly; with a small dinner salad and a 8-9 oz. portion of the Pastitsio everyone is happy!
This Pastitsio looks much better than the one my family members make. Pastitsio has never been my favorite. Most of the time it's lots of bland mushy pasta without enough sauce. I think the creamy cheesy sauce you made for the pasta would help a lot.
Wow!I've made pastitsio alot... this recipe blew my mind.pasta in the bechamel WOW..got to try this.
Eggplant looks amazing.
This is wonderful although I do think it’s missing the “Kima” element that my Greek friends do - a bi of allspice and cloves as well to the meat sauce. Also a very small dash of sugar helps to bring all of the sauce together and a small-ish can of chopped tomatoes. The sauce should not be too saucy but really thick like she says. I love ATK - just wanted to let you know what I heard and tasted. :)
I do mine with the meat and at the end - the paste, then the spices - create the fond - then let the onion moisture remove most of the fond - then after a quick saute of garlic - then using red wine to deglaze the pan. Add in the cooked meat - and then make sure the pan is fully deglazed with a reserve of wine - and let simmer for a bit. The meat sauce is so important in this dish.
Thank you Lan! I was looking for more ways to use up my eggplants.
First time I actually tasted real Feta was a revelation. Absolutely incredible and totally different.
I’ve made this with lactose free products for my husband and we absolutely loved it!
Thank you ATK at home for exposing cow’s milk ‘feta’ for what it really is - a poor excuse for food. If you get real feta you will save money because you won’t need as much to add the right flavor. Or, you could just eat a big piece alongside pita, cucumbers, and tomatoes with a hefty pour of really good olive oil…
Julia and I share the love of kitchen towels. However, I'm not a fan of microfiber. We buy terry washcloths in a bundle and use those. I'll probably make the eggplant tomorrow. I made Lan's soba noodle salad last week and it was a big hit.
Microfiber is great if you only wash by themselves in cool water with NO fabric softener and only air dry them.
there's an Israeli deli in my town that introduced me to French feta cheese and it blows away anything I've ever purchased at a grocery store; huge feta flavor and very creamy, delicious.
My Greek origin is excited with that video of pastitsio!Next time I will replace my no2 Greek pasta with rigatoni ( we don't have ziti). I can't wait to see moussaka from ATH!
Made the eggplant..Delicious.
This was a most excellent show 👏, thank you so much
Years ago I got a recipe for pastissio from my best friends mom, her brother & I would fight over the last piece whenever it was served at family functions. It makes a lot!! But it's so delicious! This recipe was very close to what Annie made....but cooking the pasta in the bechamel 🤯🤯!? I'm stealing that!! Love ATK!!
I love Lan. Even though she sent my whole body into spasms of clenching when she went into that non stick pan with a metal spoon 🤣❤️
Thank you for continuing to show us great food and recipes show
You cooking instead of just tasting...WOW. IM GOING TO DO THIS probably not the exact same ingredients but Im sure it'll be tasty. Thanks!
I want this pastitsio viscerally and then you said "supple" - now I just want it more.
Oh that Pastitsio looks so good! I'm gonna try it out on my friends!
Eggplant is the best recipe of this video. Thanks
Love eggplant so I will do that for dinner today since I have eggplant on hand. Thanks
Are these videos really your own kitchens? They are all lovely. Thanks and I look forward to your shows, recipes & techniques. It is 10/14/21 here in Minnesota and I'm up to my eyeballs in apples. It's so difficult to see any to go to waste - I keep canning, freezing, dehydrating.....etc. Best wishes to all of you and yours!
Simonsberg feta in South Africa is the best! I miss it.
A good pastitsio is a bit of Heaven.
Oh my god…I HAVE to make this! Thank you!
I love eggplants.
Steeping ziti in milk is brilliant but the layer of bechamel on top of the casserole should be thicker and look less scrambled egg, more custard
The Bechamel for Pasticio should thicker & be at least 1/4 inch high. And no garlic in bechamel... just nutmeg & cheese.
While in law school 30 years ago, I ordered this at a Greek place in the San Fernando Valley. I paid my bill at the counter. The owner asked, "Are you Greek?" I replied, "No." He said, "Usually only Greek people order this."
Oh I remember when Bridget, Jack, and Julia was much younger.
I would love to try making the pastitsio with plant based meat substitute, for vegan/vegetarian diets. The braised eggplant 🍆 looks fantastic. 😋
Kitchen towels - Julia's best kitchen friend. Yes, they can be so handy, but then they get dirty quickly and she just throws them in a basket to sit and get rancid. First one must rinse the towel out in the sink, wring it out, lay it across a towel rod to dry, then fold neatly, then place in a laundry basket to await a full load for washing. That is why I prefer paper towels.
I do the same thing with my kitchen towels when I cook. There are always enough to make a small load of laundry. I NEVER WASH THEM WITH OTHER LAUNDRY. I do a pre-soak with Oxi Clean to remove stains, then launder as usual.
@@user-pb8bk7cm1f Yes, always a separate load, and I also use the oxi clean spray as a prewash. Thanks for replying. I bet you were born in 1957, right? Me - 1951. I'll be 70 soon, lol.
@@geezermann7865 You are welcome. It is good to see helpful posts like yours...maybe people will learn something!☺ And yes, I am a Boomer from 1957. Hello Medicare 2022!
This was one of my favorite videos you guys did!! 🙌💝💝💝 making both dishes this week and I LOVE TOWELS TOO!!!!! I only use microfiber to clean my stainless and I try never to wash it to much, bad for the ocean 🌊🌈✌️
I was doing laundry at 95:30 this morning and didn’t finish watching.
I’ll pass on the posts dish. Like a
He said; it’s rich!
Look very delicious thank for sharing
I'm going to have to try that one, thank you.
I must try this braised Eggplant to try some spices that have been sitting in my spice basket, not going anywhere.
Have they always been using table salt in their recipes or did that just start this season? I've started to notice it consistently across most of their recipes but don't remember it from earlier.
Not the best way to dice an onion. There is an easier and safer method. But I love the rasp grater and frozen garlic technique. I didn't know one could buy dried mint. I have fresh mint growing in a pot on the porch, and look out, it grows like crazy. And I have an eggplant that needs to be used, and Lan Lam's recipe looks easy and tasty, with the great spice blend.
Serbian Feta is even more delicious in my opinion. It is creamier and less salty. Probably available in Chicago ..
My sister in law's brother sometimes brings some pastitsio over for thanksgiviing. I can taste the cinnamon even as I type this.
ATK
Hi from California
Salutations 😋
Idea for a taste test in the future...bottled coleslaw dressing.
Wow looks delicious 😋 Hello from Savannah ga
They are always being compared but which is better, pastitsio or lasagna? I love both but if I were forced to choose one it would be
I don’t believe you can compare the two. We make lasagna with a béchamel sauce, never ricotta, but with much more meat. Layering in mushrooms and spinach takes it up a notch or two.
93% lean beef?! There’s a 96% lean beef available, but only Walmart is confirmed for the time being. I have not seen a 93% lean ground beef near me, but 96% is my next best thing.
Life's too short to worry about 3%. Relax - I'm sure the 96% lean is fine.
Looks delicious but not sure why David Letterman was mentioned in this show?
Because Letterman was Famous for his Top Ten Lists nightly on his shows.
There was even a book published of them.
Yes. Dave would have loved it Best as #1. 😄
Very very good
Why wouldn’t you fry meat, paste, add veggies then wine? I would be really interested to understand the thought process🤔
my question:
when you bake casseroles like this,
or cookies, cakes
or brownies, etc, (esp in Pyrex,) do you
put them directly on your oven Stone? (using a half-sheet)?
or do you remove it?
-thank you.
They never answer questions. It doesn't matter. You can use the stone if you want.
What is the purpose of baking soda use in ground meat?
Wher can I get those spice jars?
First and Greek!! Let's see..
First time,I visit ur channel and I found it's awesome ❤️! I like ur
recipe and style of cooking 👍.Great effort, amazing skills. Stay blessed my new friend ❤️❤️❤️.I am ur new subscriber stay connected thank u.
#foodfreedomakitchenasagift
Why did Jack name the Athenos feta but the name was covered on the block feta. It looked like Dodonis which is sold at Costco and is a legit feta
Whats the recipe for braised eggplant in soy and ginger?
The intro music reminds me of the Benny Hill Show theme.
As a Greek, I'm skeptical of this recipe. I am going to try it as it looks much more convenient than the Akis Petretzikis (search for his recipe it's on RUclips) recipe I use, but these are my initial reactions...
The bechamel quantity is too small, too runny and the preparation is unorthodox. The tomato paste should be added before the wine and sautéed to bring out its flavor and so the wine can deglaze it. Also, where is the tomato concasse? The pasta should not be cooked in the bechamel, but cooked separately. Eggs can be beaten and added to the pasta mixture to bind it. Some bechamel should be added to the meat sauce to increase its binding ability. Graviera should be added to the bechamel as Kasseri lacks the necessary salt.
Why should the pasta be cooked separately? Is it better to waste water and make more dirty dishes?
As a fellow Greek I would like to remind everyone there is no one true correct way to make any of these dishes. I am sure my yia-yia made it different from your yia-yia. And guess what, they are both the best
Too much information.
Too much information.
@@Koji-888 I am serious. And don't call me Shirley.
That eggplant though...wow!
I think it needed some of that real Feta though. Just me.
Say hi
Jack’s teeth are incredible!
😋👍🏻 🍽 🥛
5:15 when you were stirring your movements were going way too quick, like a robot. it was kinda scary. also, were trippin on shrooms
Let's go Brandon! 👏👏👏👏👏 Let's go Brandon! 👏👏👏👏👏 Let's go Brandon! 👏👏👏👏👏 Let's go Brandon! ...
Who?
That's more than two tablespoons of glaze.
you should make the venezuelan version, it's way better!
When you buy bulk garlic MAKE SURE it is NOT from China.
Why? Is their garlic bad? (serious question)
Good question. I want to know too.
@@ClaudetteMiss Chinese garlic is bleached with Chlorine several times to hide discoloration.
@@stjbananas Whoa. I had no idea. THANKS SO MUCH. A quick google search brought up this: What's wrong with Chinese garlic?
Chinese garlic is bleached with Chlorine
Chinese garlic is bleached with a chemical broth that stops sprouting and then is often disinfected with methyl bromide- a known toxin that causes respiratory and central nerve system damage. ... Garlic grown in the U.S. will have some roots left on the bottom and are generally larger than Chinese bulbs.
My mother is rolling over in her grave, that has to be the worst recipe for Pastitsio ever. Greek feta is the best.
We like it. Feel free to cook any way you want.
She goes so quick I’m getting dizzy😭
Way to many hoops and crap to sign up for just to get the recipe.
When they use cinnamon,do they use real asian cinnamon or the fake caribbean cinnamon which is very cheap and most common
Blech - I started to watch this until animal flesh was mentioned.
You couldn't see "animal flesh" in the thumbnail??
Don't make it if you have trypophobia..
Ruined egglant by loading it with dairy.
I appreciate Jack's information, but I wish he could find a way to be less sententious/preachy about it. By all means tell us what you think is better and why, but please don't tell me what you think I should want.