PASTITSIO (GREEK LASAGNA)
BECHAMEL SAUCE:
6 tablespoons unsalted butter
3/4 cup all-purpose flour
1 quart whole milk, warmed until hot
1½ teaspoons salt
3 large eggs
Melt the butter in a medium saucepan. Whisk in the flour and then gradually whisk in the hot milk. Cook, whisking constantly, until the sauce is smooth and thickened. Stir in the salt, remove from heat and let cool. When the sauce is lukewarm, whisk in the eggs. Set aside
MAIN DISH:
4 tablespoons unsalted butter
2 medium onions, chopped
2 pounds 90% lean ground beef
1/8 teaspoon ground cinnamon
salt and pepper, to taste
1/2 cup water
2 tablespoons tomato paste
1 pound ziti pasta
3 large eggs, beaten
1½ teaspoons salt
12 to 16 ounces Kasseri or Kefalotiri cheese, grated (see notes below)
Melt 4 tablespoons butter in a large skillet. Add the onions and saute until softened and golden. Crumble the beef into the skillet and cook with the onions until the beef is browned. Stir in the cinnamon, salt and pepper. Stir in the water and tomato paste, and simmer for 5 minutes. Set aside. Cook ziti according to directions on the package. Drain and rinse with cool water. When pasta has cooled down, stir in the beaten eggs and 1 1/2 teaspoons salt.
Preheat your oven to 350 degrees F. Spray a deep 9×13-inch casserole dish with nonstick spray. You really need a deep casserole dish for this recipe (deeper than the usual 9×13-inch pyrex).
Scoop half of the pasta into the bottom of your prepared dish. Sprinkle generously with cheese. Spoon on the meat mixture to create an even layer; sprinkle with another layer of cheese. Scoop the remaining pasta on top of the meat and sprinkle with more cheese! Top with the cream sauce and sprinkle with the remaining cheese. Bake 45 minutes, or until the sauce is bubbly and golden on top. Let sit at room temperature for at least 20 minutes before serving (but it is suggested that you refrigerate to let the layers set… and then warm up later to serve).

CHOCOLATE MAYONNAISE CAKE
1/4 c. unsweetened cocoa powder
1/4 c. chocolate chips
3/4 c. boiling water, coffee or Earl Grey tea
1 1/2 c. flour
1 1/2 tsp. baking soda
3/4 c. sugar
2/3 c. mayonnaise
1/4 tsp. salt
1 tsp. vanilla or Bourbon
Powdered sugar for dusting (optional)
Preheat oven to 350. Grease an 8 or 9 inch cake pan and line the pan with parchment paper, leaving 2 inches of overhang on two of the sides to act as “handles” (this is optional but it helps the cake come out of the pan). Put the cocoa powder and chocolate chips in large bowl and pour the boiling liquid over it. Let sit until the chocolate melts, about 3 minutes. Whisk well. In a medium bowl, whisk together the flour and baking soda and set aside. Whisk the sugar, mayonnaise and salt into the cocoa mixture, then whisk in the flour mixture, stirring vigorously until smooth. Stir in vanilla or Bourbon. Scrape the batter into the cake pan. Bake until the top of the cake springs back when lightly pressed. 25-40 minutes. The smaller the pan (which means the deeper the batter), the more time it will take to bake. Transfer pan to a wire rack to cool completely. Run a small spatula or butter knife around the edges of the pan to release the cake, then remove from pan. Dust with powdered sugar before serving if you like. NOTE: if you don’t have mayonnaise you can substitute 2 eggs and 1/3 cup oil.