Sous Vide Pork belly, Moussaka and Cauliflower Mash

          I hadn't made moussaka is a long time--one reason was that my eggplants withered and I planted more of them, but they haven't fruited. Logan always has always loved moussaka--it was his favorite at 4 months. I browned some organic ground beef, added onions, garlic, thyme, tomatoes, white wine, chicken broth, salt, and pepper. Let it simmer. Prior to that, I sliced the eggplants, and salted. (this removes any bitter taste). I rinsed the   eggplants, and brushed with olive oil and put it in a pre-heated 375 deg oven for 10 minutes. In the next few minutes I made the bechamel sauce. Mixing milk, egg yolks, flour, heavy cream and butter. I added cheese (manchego).

  I layered the eggplants, and meat mix (I added the egg whites to the meat) and covered with the bechamel sauce. I added a layer of cheese.

   In the meantime, I had previously put pork belly in the sous vide for 9 hours at 185 deg.  I took it out and caramelized the skin. I also, made a cauliflower mash with pureed cauliflower, and cream.


    I plated the meal as follows. I put down some cauliflower mash, with a cube of moussaka and a side of pork belly and roasted asparagus. I added a sala verde to the pork belly.

     The moussaka was great--nice warming, casserole of cheesy/egg sauce over meat with eggplant. The cauliflower mash needed to be more viscous. The pork belly was amazing--crispy skin with a delicate meat with a tangy sauce. I matched the food to a Clos LaPostelle 2005 Apalta wine from Chile
. This wine lived up to its number 2 wine spectator ranking. Lush fruit with a long finish.