I've been wanting to make moussaka for a while. But I never have the time away from work. Well I'm off work today and I see this recipe. Well I went to the store and bought everything I needed and I have followed the directions exactly. I have cooked and tasted everything as I have made it. Everything is delicious. The ragu is fantastic, the mornay sauce is fantastic the vegetables are .. vegetables that have been pan fried, but they are good. I just removed the Moussaka from the oven it looks amazing and it smells amazing and I can't wait to try it. With all that being said I do want to say that Chef was not lying when he says that this dish will take some time to make. It truly does take a few hours to prepare and cook. Give yourself atleast 3 hours to get it prepped a d almost an hour to cook it in the oven plus time to let it cool down so 5 hours in total. Now even though I haven't cut myself a piece of it yet I know that it is going to be fantastic because everything has tasted great individually. Anyway I hope everyone has the time to make this because it is a great recipe just like every recipe from Chef that I have tried. His pot roast is fantastic by the way.
@@ChefJeanPierre I just had it. I waited for as long as I could for it to cool down and it was amazing. All the flavors and textures absolutely worked together. I'll be honest i was concerned about the mornay sauce setting up enough to be cut, but it turned out perfectly. I shouldn't have doubted it but I did, and I was wrong for doing so. This made a wonderful meal for myself and my son and will definitely be making this recipe again. I think this is a all year round meal, but I think it's best served in the colder months. Anyway I will be making this again especially since it's now fall and winter . Thank you Chef for another perfect recipe.
@@antorgrasshopper7486 To the contrary,this is a summer dish,since aubergines are summer vegetables. An equally worth the trouble dish is pastitsio.And a quick one is shrimps saganaki with feta.Enjoy.
Chef JP, I love your cooking show. I have just one more request: can you do a show about some design rules for a kitchen layout? Like, how do you organise the drawers in respect to your workspace, what needs to be close and what can be a little further away, what can stay on the counter and what needs to be stowed away, how do you prioritise fridge / freezer space compared to the size of the kitchen… I’m planning on getting a new kitchen and I think many people would love to hear about these things. Thank you so much for what you’re doing, Cheers to you!
I admire your honesty about over cooking the courgette, I have never watched another Chef on video be open and honest the way you are about your mistakes and in 3 years you've only made 2, because of you Chef Jean-Pierre, I have found a passion for cooking again
I made moussaka for dinner last night (11-8-24) the meat sauce was delicious!! The clove, cinnamon, and paprika gave it an extra punch! I roasted the vegetables in the oven. I could see that I didn't have room in my pan for the white sauce, once I started layering everything, so I will cook that some other time. (macaroni and cheese!) Thank you Chef JP, you are so very talented and kind. 🥰
Looks great! I am from Greece so here's a tip my nonna did. As soon as you take it out of the oven, spread on top a tablespoon of sheep butter. It will be a "je ne sais quoi" for your moussaka!
I’ve loved cooking my whole life. My late dad was Russian and taught me so much! My mom is from Belfast. Having my kids young, I went from cookbooks, to Jamie Oliver. He introduced me to different cultures such as Caribbean, South Asian and African. I then, got into cooking Chinese cuisine with a great UA-cam channel called Made with Lau. The father taught me techniques and the basic principles of Chinese cooking. Then I found you. I am really enjoying learning about traditional French/ Italian techniques; especially the importance of gastric!! My sauces have never been better!! I love how you explain every step and emphasize the importance of having fun in the kitchen!!! Seriously, everyone just raves about my dishes!! I tend to loosely follow your recipes but I always have to add my own little spin on it. Chef I look forward to Mondays now!! Your personality is so much fun and your humility is admirable!! I love how you show all your little mistakes!! Please Chef, I beg you, never EVER try to please genz and go fast like Tic Tok Toe!!!! ❤❤❤❤❤❤❤
@ChefJeanPierre we didn't have enough to make this dish. So we, instead , fried them. We made a batter station and fried them in peanut oil. We seasoned the eggs, flour and the breadcrumbs. After they came out of the oil we used sea salt, for the first batch. The second batch we used fleur de sal. And I highly recommend that.
Did it monday to serve it tuesday (always better when reheat, like any grattin) and it was fantastic. Even the kids loved it! And yes... I'm retired ! Merci Chef! (from Quebec)
You are the person that took me from someone who could basically cook….to someone who understands cooking (or at least more than what I did). All I want to do all day everyday is cook. I’ve fallen in love with cooking things from scratch for myself and anyone I cook for. I now appreciate the value of home cooked meals…..so I just wanna say thank you sir. ❤
As much as we all need those quick weeknight meals, sometimes we just want to channel our inner Iron Chef and knock the socks off our friends and family. This is what we need for those moments.
Even though she's been gone for almost 40 years, I still remember the wonderful smells of my immigrant grandmother's kitchen, where she cooked moussaka and pastitsio whenever we would visit, along with many other greek dishes.
My version always has the potato at the bottom. I use a cinnamon stick, cloves, cumin, oregano and a pinch of chilli flakes in the meat sauce. You are right that it is important to get the meat really well browned.😊
I do it with potatoes underneath as well but next time I will try it this way. I think the Mornay sauce will sit better on top and not absorb as much into the casserole with the layer of potatoes right beneath.
Chef J.P., you really did it this time. This video was absolute fire! When you told us this Moussaka would be amazing, I IMMEDIATELY said out loud, "When isn't it amazing?" and one SECOND later you echoed my thoughts and I burst out laughing! There are so many aspects of your videos that I truly enjoy, but here are my top three: 1. Your humor and personability. 2. The fact that you tell us when something is optional and it's up to us whether we use an ingredient or substitute it. 3. The fact that you tell us when something is VERY important and not to skip this step. Finally, the fact that you keep repeating your techniques isn't just for new subscribers. It helps long-time subscribers like me to truly understand, remember, and appreciate all of your lessons. Bravo.
I absolutely love moussaka and make this with lamb mince. I always layer the potatoes first on the bottom of a pan ... as they soak up the goodness and I do mix a cup of the mornay sauce in with the ragu. Like you, I also always peel the eggplant. I add 4oz of chev goat cheese to the sauce and lemon zest. To make this is a true labor of love.) Absolutely delicious and even better the next day! Comfort food maximum next to a really good Shepherd's/Cottage pie or lasagna IMO. Thank you for sharing your version as it looks divine!!!
Wow! My mom bought a bag of eggplants 🍆 and I was like I need a recipe for this. Then I saw the notification about moussaka and I knew it's what I needed to make! I've learned a lot since watching you for so many years. Thank you Chef JP! You are the bestest of the Best! 🎉❤
Love ❤️ you and everything you make! Anything -- simple, complex. For the children. For dinner tonight. For the sophisticated guests. But "no drinking when you do this??" Haha! Okay. Plus, I am learning, and it's delightful! Thank you, thank you!
Hi Sir! Greetings from Bulgaria!IIt a dish in my country is very known and done.I love to cook a "Musaka"and with a pretty pleasure , the thousands of times...!
I like both the complicated and the simple recipes. Please do not bend to pressure to produce only the simple stuff! Both are great. I have learned so much!
The lasagna looks wonderful. Thank you chef..!! What we get here besides the fantastic recipes are useful life lessons. * Do not do more than what needs to be done. * Let people say whatever they want to, you always do things your way. * Do not complicate things, keep it simple.
@13:24 how true, basics/fundamentals are the important part and what I really love about your work JP as you do teach this through your videos. Based on the knowledge I gathered watching your channel I made a simple and quick meal for my family couple of days ago where I combined the “pasta alla gricia” with some porcini mushrooms we gathered in the woods… it was ! I was wondering if you could maybe do a video how to better plan the timings to prepare a whole meal with all the fixings, side dish etc. as I do find myself struggling with these at times where I want to prepare a more “elaborate” meal, for example steaks (at different temperatures) with side dish like mashed potatoes (that go cold quickly)…
This is a definite winner! You make everything look so good but this one I could tell would be the one to make it at the top of my list for a great meal.
My parents came over for the first time since I started watching your videos last year. So far they've been impressed with every single dish I've made using the knowledge and skills you've taught me. Thank you!
Family secret recipe's are just a way of saying we are greedy petty people Jean-Pierre I really feel that it could not be a more positive way to spread love in the world it's such a nice feeling to make something others can enjoy and like sharing a recipe when another cooks it and tells you it was so nice thankyou so much for sharing to me that is sharing positivity and love ❤ your the best doing what you do your a nice man and wonderful human being Bless you :)
Having worked in a Greek restaurant as a teenager I can tell you that we called it Moose-CaCa What we made was very similar with one exception.. we would bread the eggplant (dry, wet, dry) before roasting it in the oven. Thank you for the recipe and more importantly, the tip about adding the egg yolk.
I kept refreshing the page this morning waiting the video to drop! I was so full of anticipation and it paid off! I can’t wait to try this dish!!! Chef, as it’s getting close to winter (especially here up north), I’d love a video on making lemon rice soup!
Now that is moussaka! Every grandma has their own recipe, that one looks amazing! Yes I'll stick to my family's recipe, mainly because it's faster and easier, but in my heart and stomach there always will be place for a marvel like that!
I've seen that Red, White and Blue cup behind him a few times. That's a conscious choice. What an inspiration. God bless you Chef Jean Pierre! We love America.
I tried to make this about 20 years ago. It was a LOT of work and it came out horrible. I vowed I'd never make it again. But.....after watching this I think it might be time to try again
You can do it just be prepared to be a day in the kitchen or maybe prepare all your veggies, meat and the tomato sauce and next day fry all the eggplants and the rest. Or do all the prep one day and the next you do the cooking! Let me tell you, after a couple of days is even more delicious!
I bet it was the eggplant. Sometimes eggplant can be bitter. The internet offers suggestions to deal with that. I saw some advice at a site called Simply Recipes.
This looks so amazing I can almost smell and taste it. Brings back memories of Long Island 's Greek restaurants! I will be making this tomorrow! Thank you!
Thanks Chef. From now on I'm going to peel and salt my aubergines. In my last Mousaka I forgot to egg my Mornet sauce. You are really helping my skills. Keep up the great work!
Oh I have been waiting for this one! I am ordering this all the time at a greek restaurant, if they have it. Thank you for posting this. Very very much appreciated. God bless you my friend
I love Moussaka! First had it on a trip to Greece in the late '70s. I have made it several times but always used ground lamb rather than beef. Your recipe looks easier than what I have done before and has me fired up to try it again. Thanks for the inspiration.
It's amazing how the meal presentation has such a big impact on how much people tend to enjoy the meal. I have made the exact same recipe, with one being a sloppy presentation, and one being elegant, and most of the time, people will say that the beautiful looking one tastes better. Presentation is very important!
I ❤ your way of cooking dear Chef I appreciate your efforts & having a sense of humor 😉 making everything seem simple .. That recipe is delicious sure 😋 God bless you
Im so happy you listened to my recommendation and of course many other peoples's as well and did one of the best and most well known signature dishes of greek cuisine. I hope you liked it as much as we do here. You did a splendid job with the veggies btw. With how big you cut them if you hadnt cooked them this long, they could have been a little undercooked in the oven, compared at least to how we prepare them for moussaka. The veggies gotta melt in the mouth and to achieve that you gotta cook them close to 100% so that when they get in the oven they completely melt, especially the eggplant which is the toughest to make it to melt. It needs time. So great job chef and you respected the greek cuisine too. The only thing i would change is the cloves. We dont use cloves in bolognese. We do it almost like the Italians. We just add a bit of cinnamon, 1 bayleaf and a little bit of nutmeg, yes we use nutmeg in the bolognese sauce as well as in the mornay.
Thank you for the tips on cutting the eggplant and zucchini, Chef JP. I look forward to making this recipe with the fresh vegetables from nieces garden. You make it look so easy and oh so delicious looking. You're the best, Chef J.P. 🥰🥰🙏🏻🙏🏻
Thanks Chef JP ❤ The name “Moussaka” is believed to derive from the Arabic word “musaqqaʿa” (مسقعة), which means “chilled”. This name reflects a traditional way of serving the dish in some parts of the Middle East, where it was often eaten cold or at room temperature. The Arabic influence on the name suggests the dish’s ancient ties to the Levant and the broader Eastern Mediterranean region, where it underwent numerous adaptations.
@@aokiaoki4238 Yes and no. As it is the case for many old recipes, stories are interconnected. This may offer more insight: en.wikipedia.org/wiki/Moussaka
Good day sir .... Really I must say cooking has been a struggle heavy for me.....but since watching most of your videos....with knife skills, cutting vegetables, cooking tips really helped a lot but I know m still not up to your level ....watching your videos inspired me big time....has motivated me.....I'm so driven been always discouraged lots that m a bad cook n will never be a chef ...but never gave up m even struggling with finding a culinary school as they are so expensive.....with also financial struggle....but really you are a great great amazing teacher the best I've met through these channels...the level of explanation you give the detail ..is absolutely amazing I'm really glad I came across your channel....and another thing learning self at home is quite difficult than learning at a culinary school....I wish I can be your student....I'm writing all the way from south Africa.....really I hope I make it someday to meet ye personally but yes....I'm so inspired in so driven and yes I believe I will make it to your level....but the claw thing I'm still struggling also but will pass.....thank you again for being such an amazing inspiration to myself and many new cooks out there and always continue to be the great chef and teacher that you are.... may God always bless you🎉🎉🎉🎉🙏🙏🙏☺️☺️☺️☺️
@ChefJeanPierre really tough thou especially not being able to get to culinary learning at home is very challenging and quite difficult than being at an actual school so really I hope someday probably next year I will come and be your student becoz I'm so driven and eager to learn more and more to successfully 1 day be an amazing chef as yourself 🙏🙏☺️☺️
Awe Chef! Good morning! Just love moussaka! I will have to try the one for sure! But today with my brisket I am making your Potatoes Dauphinoise! THAT IS DELICIOUS! And easier than you think everyone! Absolutely superb! Our family loves you!! ❤️
@ChefJeanPierre we love you Chef! Probably twice a week I prepare one of your meals. I just wanted to say I was hoping you could do a short if possible on poaching chicken breasts. I like to prepare ahead so I can just pull it out and it's done. Right now I just put my chicken breast and cold water and then put it on medium heat until it begins ti soft boil, then I turn it over pull it off the heat and cover it until it reaches 155 temperature. But it's a quick fix in the middle of the week when you're working a couple of jobs. That way I have a couple ways to cook it in a meal. Thank you dear Chef! I can't believe my whole cooking approach and you are part of our meals a couple times a week at least. 👍😋❤️ Lol I sound redundant that's because I'm in between jobs haha! But yeah a quick chicken breast poached works wonders! Sometimes I get it a little overdone but I do have a instant thermometer. Have a great day there with your family chef! And thank you so much for everything you've given us! You're the best, and thank Jack!
I've been wanting to make moussaka for a while. But I never have the time away from work. Well I'm off work today and I see this recipe. Well I went to the store and bought everything I needed and I have followed the directions exactly. I have cooked and tasted everything as I have made it. Everything is delicious. The ragu is fantastic, the mornay sauce is fantastic the vegetables are .. vegetables that have been pan fried, but they are good.
I just removed the Moussaka from the oven it looks amazing and it smells amazing and I can't wait to try it.
With all that being said I do want to say that Chef was not lying when he says that this dish will take some time to make. It truly does take a few hours to prepare and cook. Give yourself atleast 3 hours to get it prepped a d almost an hour to cook it in the oven plus time to let it cool down so 5 hours in total. Now even though I haven't cut myself a piece of it yet I know that it is going to be fantastic because everything has tasted great individually.
Anyway I hope everyone has the time to make this because it is a great recipe just like every recipe from Chef that I have tried.
His pot roast is fantastic by the way.
I am so happy to hear you are enjoying the journey and the destination! I can't wait to hear your thoughts on the final product. Enjoy! 🙏❤️
@@ChefJeanPierre I just had it. I waited for as long as I could for it to cool down and it was amazing. All the flavors and textures absolutely worked together. I'll be honest i was concerned about the mornay sauce setting up enough to be cut, but it turned out perfectly. I shouldn't have doubted it but I did, and I was wrong for doing so. This made a wonderful meal for myself and my son and will definitely be making this recipe again. I think this is a all year round meal, but I think it's best served in the colder months. Anyway I will be making this again especially since it's now fall and winter .
Thank you Chef for another perfect recipe.
@@antorgrasshopper7486 To the contrary,this is a summer dish,since aubergines are summer vegetables.
An equally worth the trouble dish is pastitsio.And a quick one is shrimps saganaki with feta.Enjoy.
Uhu
Chef JP, I love your cooking show. I have just one more request: can you do a show about some design rules for a kitchen layout? Like, how do you organise the drawers in respect to your workspace, what needs to be close and what can be a little further away, what can stay on the counter and what needs to be stowed away, how do you prioritise fridge / freezer space compared to the size of the kitchen… I’m planning on getting a new kitchen and I think many people would love to hear about these things. Thank you so much for what you’re doing, Cheers to you!
I admire your honesty about over cooking the courgette, I have never watched another Chef on video be open and honest the way you are about your mistakes and in 3 years you've only made 2, because of you Chef Jean-Pierre, I have found a passion for cooking again
Chef Jean, ive said this before and I need to say it again.. Don't ever change man.
🙏❤️
Butter and flour is how my Grandma made a roux down here in New Orleans. She passed in 2020 at the age of 92 and taught me quite a bit about cooking.
I made moussaka for dinner last night (11-8-24) the meat sauce was delicious!! The clove, cinnamon, and paprika gave it an extra punch! I roasted the vegetables in the oven. I could see that I didn't have room in my pan for the white sauce, once I started layering everything, so I will cook that some other time. (macaroni and cheese!) Thank you Chef JP, you are so very talented and kind. 🥰
Can't wait to try this one with fresh eggplant, zucchini and potatoes from the garden. Mmmm
Looks great! I am from Greece so here's a tip my nonna did. As soon as you take it out of the oven, spread on top a tablespoon of sheep butter. It will be a "je ne sais quoi" for your moussaka!
As a French/Greek🇫🇷🇬🇷, to watch you making Moussaka is a dream coming true 😃
Keep up the great work and good vibes!
Merci Chef ❤ Efkharisto poly
The 1st Mousakka that I ate had beef and lamb....Yum
@@vickivickers3291 Perfect meat combo ❤
My favourite Greek dish of all time! Yiassou, phile!
Yiassou phile! 🇬🇷❤️
As someone who comes from a Greek family this looks friggin awesome JP!
🙏❤️
I’ve loved cooking my whole life. My late dad was Russian and taught me so much! My mom is from Belfast. Having my kids young, I went from cookbooks, to Jamie Oliver. He introduced me to different cultures such as Caribbean, South Asian and African.
I then, got into cooking Chinese cuisine with a great UA-cam channel called Made with Lau.
The father taught me techniques and the basic principles of Chinese cooking.
Then I found you. I am really enjoying learning about traditional French/ Italian techniques; especially the importance of gastric!! My sauces have never been better!!
I love how you explain every step and emphasize the importance of having fun in the kitchen!!!
Seriously, everyone just raves about my dishes!!
I tend to loosely follow your recipes but I always have to add my own little spin on it.
Chef I look forward to Mondays now!!
Your personality is so much fun and your humility is admirable!!
I love how you show all your little mistakes!!
Please Chef, I beg you, never EVER try to please genz and go fast like Tic Tok Toe!!!!
❤❤❤❤❤❤❤
Me and my mife went to a farmers market this weekend and got our hands on some Japanese eggplant. And chef does this!?! It's meant to be!!
It’s perfect for this dish. 👍❤️
I live in Japan. The eggplants here are waaaay too tiny for this.
Japanese eggplants are way better tasting then the regular eggplant. 100% go for it.
@ChefJeanPierre we didn't have enough to make this dish. So we, instead , fried them. We made a batter station and fried them in peanut oil. We seasoned the eggs, flour and the breadcrumbs. After they came out of the oil we used sea salt, for the first batch. The second batch we used fleur de sal. And I highly recommend that.
@michaelcallisto we only had four. Yes they were very slim. But wow were they flavorful!!
Did it monday to serve it tuesday (always better when reheat, like any grattin) and it was fantastic. Even the kids loved it! And yes... I'm retired ! Merci Chef! (from Quebec)
That's great to hear you are enjoying your retirement, Chef! 👍❤️
Jack is the best editor. Don’t ever let him go!
You are the person that took me from someone who could basically cook….to someone who understands cooking (or at least more than what I did).
All I want to do all day everyday is cook. I’ve fallen in love with cooking things from scratch for myself and anyone I cook for. I now appreciate the value of home cooked meals…..so I just wanna say thank you sir.
❤
As much as we all need those quick weeknight meals, sometimes we just want to channel our inner Iron Chef and knock the socks off our friends and family. This is what we need for those moments.
You're absolutely right! 👍❤️
Even though she's been gone for almost 40 years, I still remember the wonderful smells of my immigrant grandmother's kitchen, where she cooked moussaka and pastitsio whenever we would visit, along with many other greek dishes.
No Chef...you're not nuts. You're a perfectionist!.... Looks delish! Watching from Jhb South Africa
Chef!!!!! ❤️ You did it! You made Mousakka. Ok, now I have to shut up and watch it. You're a blessing. 🙏 Thank you Chef.
You're very welcome! Enjoy! 🙏❤️
My version always has the potato at the bottom. I use a cinnamon stick, cloves, cumin, oregano and a pinch of chilli flakes in the meat sauce. You are right that it is important to get the meat really well browned.😊
Right potatoes underneath.
I do it with potatoes underneath as well but next time I will try it this way. I think the Mornay sauce will sit better on top and not absorb as much into the casserole with the layer of potatoes right beneath.
@@kingslaphappy1533maybe both? A layer on the bottom to soak up all the ragu flavors, and another on top to hold the bechamel.
Chef J.P., you really did it this time. This video was absolute fire!
When you told us this Moussaka would be amazing, I IMMEDIATELY said out loud, "When isn't it amazing?" and one SECOND later you echoed my thoughts and I burst out laughing!
There are so many aspects of your videos that I truly enjoy, but here are my top three:
1. Your humor and personability.
2. The fact that you tell us when something is optional and it's up to us whether we use an ingredient or substitute it.
3. The fact that you tell us when something is VERY important and not to skip this step.
Finally, the fact that you keep repeating your techniques isn't just for new subscribers. It helps long-time subscribers like me to truly understand, remember, and appreciate all of your lessons.
Bravo.
Thank you for the kind words! YOU are the reason why I do this. I Appreciate you taking the time! God bless you and your family! 🙏❤️
I absolutely love moussaka and make this with lamb mince. I always layer the potatoes first on the bottom of a pan ... as they soak up the goodness and I do mix a cup of the mornay sauce in with the ragu. Like you, I also always peel the eggplant. I add 4oz of chev goat cheese to the sauce and lemon zest. To make this is a true labor of love.) Absolutely delicious and even better the next day! Comfort food maximum next to a really good Shepherd's/Cottage pie or lasagna IMO. Thank you for sharing your version as it looks divine!!!
I’m working on starting a business to cook meals for elderly people and Chef Jean-Pierre is my inspiration. Thank you, Chef!
What a wonderful idea! You’ve got this. 👍❤️
Wow! My mom bought a bag of eggplants 🍆 and I was like I need a recipe for this. Then I saw the notification about moussaka and I knew it's what I needed to make! I've learned a lot since watching you for so many years. Thank you Chef JP! You are the bestest of the Best! 🎉❤
🙏🙏🙏❤️
You will love this dish.
Love ❤️ you and everything you make! Anything -- simple, complex. For the children. For dinner tonight. For the sophisticated guests. But "no drinking when you do this??" Haha! Okay. Plus, I am learning, and it's delightful! Thank you, thank you!
Last time I drank and cooked was 50 years ago. Still have the scar.
LMAO !!!
Beautiful Greek Dish Chef JP !! 💙💪
Thank you so much! 🙏❤️
Hi Sir! Greetings from Bulgaria!IIt a dish in my country is very known and done.I love to cook a "Musaka"and with a pretty pleasure , the thousands of times...!
I like both the complicated and the simple recipes. Please do not bend to pressure to produce only the simple stuff! Both are great.
I have learned so much!
The lasagna looks wonderful. Thank you chef..!! What we get here besides the fantastic recipes are useful life lessons.
* Do not do more than what needs to be done.
* Let people say whatever they want to, you always do things your way.
* Do not complicate things, keep it simple.
🙏🙏🙏❤️
I used to prepare this when hubby would leave town because he was not a fan. I love it.
@13:24 how true, basics/fundamentals are the important part and what I really love about your work JP as you do teach this through your videos. Based on the knowledge I gathered watching your channel I made a simple and quick meal for my family couple of days ago where I combined the “pasta alla gricia” with some porcini mushrooms we gathered in the woods… it was !
I was wondering if you could maybe do a video how to better plan the timings to prepare a whole meal with all the fixings, side dish etc. as I do find myself struggling with these at times where I want to prepare a more “elaborate” meal, for example steaks (at different temperatures) with side dish like mashed potatoes (that go cold quickly)…
Interesting concept! Let me think about this! 👍❤️
Mr Personality, no kidding. He makes cooking fun and is great.
You’re not a nut Jean Pierre, but a very much loved chef, who helps us home cooks so much, thank you again..
I'm so glad you enjoy the videos! 🙏❤️
This is a definite winner! You make everything look so good but this one I could tell would be the one to make it at the top of my list for a great meal.
My parents came over for the first time since I started watching your videos last year. So far they've been impressed with every single dish I've made using the knowledge and skills you've taught me. Thank you!
I don't like eggplant, but I LOVE Jean-Pierre so I am thoroughly enjoying this video 🥰
MOUSSAKA! Yes! Thanks Chef!
Family secret recipe's are just a way of saying we are greedy petty people Jean-Pierre I really feel that it could not be a more positive way to spread love in the world it's such a nice feeling to make something others can enjoy and like sharing a recipe when another cooks it and tells you it was so nice thankyou so much for sharing to me that is sharing positivity and love ❤ your the best doing what you do your a nice man and wonderful human being Bless you :)
I greatly appreciate the kind words. Much love to you and yours!!!🙏❤️
@@ChefJeanPierre ❤🤠
Having worked in a Greek restaurant as a teenager I can tell you that we called it Moose-CaCa
What we made was very similar with one exception.. we would bread the eggplant (dry, wet, dry) before roasting it in the oven. Thank you for the recipe and more importantly, the tip about adding the egg yolk.
I kept refreshing the page this morning waiting the video to drop! I was so full of anticipation and it paid off! I can’t wait to try this dish!!! Chef, as it’s getting close to winter (especially here up north), I’d love a video on making lemon rice soup!
Oh my my! My Mousaka! The Greek dish that I loveeee tyyyy Chefff!!,
Now that is moussaka!
Every grandma has their own recipe, that one looks amazing!
Yes I'll stick to my family's recipe, mainly because it's faster and easier, but in my heart and stomach there always will be place for a marvel like that!
Chef! You are number first with me. Thank you for posting these great videos. More please.
Moussaka is one of my favorite dishes.. I never thought of it being something that I could make myself…until now! Thank you Chef
In cooking, there are no rules; except one, you gotta know what you're doing like our lovely chef here.
A favorite I learned working in Restaurant forty years ago. I love your 'asides', Classy! Thank you, Chef.
Mmmm, moussaka is one of my most favorite thing ever.
I've seen that Red, White and Blue cup behind him a few times. That's a conscious choice.
What an inspiration.
God bless you Chef Jean Pierre!
We love America.
He talks about his love for your country a lot ❤
This looks so good! I’m going to make this for my Greek parents and see what they say 😊
It's very very common in the Balkans too. Here in Bulgaria we make musaka very often.
This has got to be 1 of the best cooking channels on UA-cam !!!!!
It’s number first!
@@jayzechab Yep...the onyo of cooking channels! So great.
It is
Thanks Jean Pierre, the family came over and they loved it, yes involved but worth it…❤️
That's so great to hear! 🙏❤️
Thanks for sharing this awesome balkan / Greece dish. I would love to try your specific take on one of my favorite recipes.
Hey chef!
Hope you’re having a great day!
same to you! 🙏❤️
I peel my eggplant as well. The Béchamel takes me forever to make! It is a labor of love for sure. Thank you, Chef.
I tried to make this about 20 years ago. It was a LOT of work and it came out horrible. I vowed I'd never make it again. But.....after watching this I think it might be time to try again
You can do it just be prepared to be a day in the kitchen or maybe prepare all your veggies, meat and the tomato sauce and next day fry all the eggplants and the rest. Or do all the prep one day and the next you do the cooking! Let me tell you, after a couple of days is even more delicious!
@@camicri4263 Im going to give it a go this weekend.
I bet it was the eggplant. Sometimes eggplant can be bitter. The internet offers suggestions to deal with that. I saw some advice at a site called Simply Recipes.
"Yeah I'm crazy, but I love my life!" Me too!!
This looks so amazing I can almost smell and taste it.
Brings back memories of Long Island 's Greek restaurants!
I will be making this tomorrow!
Thank you!
when i grow up i want to be chef only because of chef jean pierre 👍👍👍👍👍👍
👍👍👍❤️
Thank you for showing me how to make it for my family ❤
Your vitality and personality makes me want to cook! I don't care what!
I prolly won't make it, but WOW!
Thank you so much Chef! One of my favourite dishes that I have been too afraid to make!
Muy buena receta Pierre! Toda una inspiración para los que amamos la cocina. Gracias por compartir! Saludos.
Masterclass, thanks so much Chef J-P. I'll be cooking this for next weekend.🥰
Thanks Chef. From now on I'm going to peel and salt my aubergines. In my last Mousaka I forgot to egg my Mornet sauce. You are really helping my skills. Keep up the great work!
Mornay sauce.
@JFW5358 It's also spelled Moussaka. If we are going split Spider Silk....or are they hairs.
Mornet sounds romantic but it really is Mornay! 👍😊
Yes Chef. 😮 Mornay sauce.
Moussaka is one of my favorite dishes, i eat it 20-30 times a year. I'm going try to make this one next time, looks delicious.
Un saludo para mi chef favorito 🥰
Looks fantastic chef my family will love this, thank you.
That looks soooo delicious...recipe is on my chef Jean-Pierre list...thanks dear Jean-Pierre for cooking it. I wish you a wonderful week 🤤❤
Am I the only fan who has a built-in Monday morning biological alarm that signals it's time for Chef Jean Pierre? I absolutely LOVE Mondays
No
Hahaha! Me too!😅❤
Nope. But I’m here with you and many others.
No, but I enjoy the videos I have time to watch
Absolutely not!
Ok now it got serious. It’s a tough dish to make, would love to try your method, thanks chef!
Oh I have been waiting for this one! I am ordering this all the time at a greek restaurant, if they have it. Thank you for posting this. Very very much appreciated. God bless you my friend
🙏🙏🙏❤️👍
I love Moussaka! First had it on a trip to Greece in the late '70s. I have made it several times but always used ground lamb rather than beef. Your recipe looks easier than what I have done before and has me fired up to try it again. Thanks for the inspiration.
50-50 ratio of ground lamb & ground beef works well too!
Love this! Im going to make it!
My fav Greek dish!
It's amazing how the meal presentation has such a big impact on how much people tend to enjoy the meal.
I have made the exact same recipe, with one being a sloppy presentation, and one being elegant, and most of the time, people will say that the beautiful looking one tastes better. Presentation is very important!
I ❤ your way of cooking dear Chef I appreciate your efforts & having a sense of humor 😉 making everything seem simple .. That recipe is delicious sure 😋
God bless you
I’m so glad you enjoyed the recipe! 🙏❤️
Im so happy you listened to my recommendation and of course many other peoples's as well and did one of the best and most well known signature dishes of greek cuisine. I hope you liked it as much as we do here. You did a splendid job with the veggies btw. With how big you cut them if you hadnt cooked them this long, they could have been a little undercooked in the oven, compared at least to how we prepare them for moussaka. The veggies gotta melt in the mouth and to achieve that you gotta cook them close to 100% so that when they get in the oven they completely melt, especially the eggplant which is the toughest to make it to melt. It needs time. So great job chef and you respected the greek cuisine too. The only thing i would change is the cloves. We dont use cloves in bolognese. We do it almost like the Italians. We just add a bit of cinnamon, 1 bayleaf and a little bit of nutmeg, yes we use nutmeg in the bolognese sauce as well as in the mornay.
I love moussaka!
Chef you are always the best part of my week! Thank you Jack for all you do!! Your the Best Chef in the World!!!!!
Thank you for the tips on cutting the eggplant and zucchini, Chef JP. I look forward to making this recipe with the fresh vegetables from nieces garden. You make it look so easy and oh so delicious looking. You're the best, Chef J.P. 🥰🥰🙏🏻🙏🏻
Thanks Chef JP ❤
The name “Moussaka” is believed to derive from the Arabic word “musaqqaʿa” (مسقعة), which means “chilled”. This name reflects a traditional way of serving the dish in some parts of the Middle East, where it was often eaten cold or at room temperature. The Arabic influence on the name suggests the dish’s ancient ties to the Levant and the broader Eastern Mediterranean region, where it underwent numerous adaptations.
Thank you ❤
It's not, it's a dish of Nicolaos Tselementes. It actually has more French influences
@@aokiaoki4238 Yes and no. As it is the case for many old recipes, stories are interconnected. This may offer more insight: en.wikipedia.org/wiki/Moussaka
@@adibjabre Turkish musakas was eggplant sauce on rice. This is Tselementes musakas. I have his book.
@@adibjabre All his dishes initially had Greek names in his restaurant but they didn't sell so he start giving them foreign names.
Now you are talking my Greek language Chef. Thank you! ❤
Thank you Chef for making this video. This is hands down one of my favorite Mediterranean dishes.
Good morning my favorite chef
Good day sir .... Really I must say cooking has been a struggle heavy for me.....but since watching most of your videos....with knife skills, cutting vegetables, cooking tips really helped a lot but I know m still not up to your level ....watching your videos inspired me big time....has motivated me.....I'm so driven been always discouraged lots that m a bad cook n will never be a chef ...but never gave up m even struggling with finding a culinary school as they are so expensive.....with also financial struggle....but really you are a great great amazing teacher the best I've met through these channels...the level of explanation you give the detail ..is absolutely amazing I'm really glad I came across your channel....and another thing learning self at home is quite difficult than learning at a culinary school....I wish I can be your student....I'm writing all the way from south Africa.....really I hope I make it someday to meet ye personally but yes....I'm so inspired in so driven and yes I believe I will make it to your level....but the claw thing I'm still struggling also but will pass.....thank you again for being such an amazing inspiration to myself and many new cooks out there and always continue to be the great chef and teacher that you are.... may God always bless you🎉🎉🎉🎉🙏🙏🙏☺️☺️☺️☺️
Thank you for the kind words! I am so glad my videos have helped you on your cooking journey! 🙏❤️
@ChefJeanPierre really tough thou especially not being able to get to culinary learning at home is very challenging and quite difficult than being at an actual school so really I hope someday probably next year I will come and be your student becoz I'm so driven and eager to learn more and more to successfully 1 day be an amazing chef as yourself 🙏🙏☺️☺️
Another week of therapy, thank you Chef!
chef jean!!!!! happy monday!!!!!
I love the way you cook Chef...these recipes are so easy to follow and the outcome is beautiful everytime I cook these recipes.
Thanks for the kind words! 👍❤️
Amazing! Thanks so much chefJP for making this recipe less complicated now I don't need to go to a restaurant to order moussaka I can do it myself😊
This has all my favorite ingredients and putting them all together is brilliant! 🥰
congrats on 2 million subscribers!!!
I love your take on one of my favorite dishes- bravo!
Always fun to watch and learn. A zest for cooking, food, and life.
🙏❤️
Awe Chef! Good morning! Just love moussaka! I will have to try the one for sure! But today with my brisket I am making your Potatoes Dauphinoise! THAT IS DELICIOUS! And easier than you think everyone! Absolutely superb! Our family loves you!! ❤️
❤️❤️❤️👍🙏
@ChefJeanPierre we love you Chef! Probably twice a week I prepare one of your meals. I just wanted to say I was hoping you could do a short if possible on poaching chicken breasts. I like to prepare ahead so I can just pull it out and it's done. Right now I just put my chicken breast and cold water and then put it on medium heat until it begins ti soft boil, then I turn it over pull it off the heat and cover it until it reaches 155 temperature. But it's a quick fix in the middle of the week when you're working a couple of jobs. That way I have a couple ways to cook it in a meal. Thank you dear Chef! I can't believe my whole cooking approach and you are part of our meals a couple times a week at least. 👍😋❤️
Lol I sound redundant that's because I'm in between jobs haha! But yeah a quick chicken breast poached works wonders! Sometimes I get it a little overdone but I do have a instant thermometer. Have a great day there with your family chef! And thank you so much for everything you've given us! You're the best, and thank Jack!
Happy Monday Jean
Thanks a lot Chef! If you have the time, a couple of requests: 1. Tarte Meringue Citron 2. Tarte au Poire
I love mousakka. My introduction to Greek food, that has become a favoite ethnic food, along with Arabic food. Yum yum!
Nice as allways chef Jean Thanks