A RECIPE FOR TOGETHERNESS (AND MOUSSAKA)

By Anne Duffy

In the world of dentistry, where our days often revolve around the care of others, it’s essential to find moments of connection and joy. One such delightful ritual that brightens my days is the morning huddle with Tari and Nyasha. Tari is our esteemed project manager and executive director, and Nyasha is our sales and marketing guru. Both of whom are based in Zimbabwe. We dive into our daily tasks, discuss what we need from each other, and set goals for the day. And amidst this professional camaraderie, there’s a special touch of warmth every Monday, as we share stories and savor the joy of the weekend.

Recently, my dear friend Tari shared her love for Moussaka during one of these morning huddles, which brought back memories of a recipe that has been a constant in my life for over 50 years. This dish has a special place in my heart, originating from a cookbook gifted to my husband Tom and me at one of our early bridal showers.

Moussaka, a layered casserole with eggplant, meat sauce, and a creamy béchamel topping, holds more than just culinary significance for me. It’s a tradition that spans decades, especially during the fall season. Little did I know that this cherished recipe would weave its way into the fabric of a heartwarming story about friendship, commitment, and a dream come true.

Tari and Nyasha, colleagues from afar, embarked on a journey to the United States to attend a retreat. What started as a dream eventually unfolded into a beautiful reality, marked by their determination, sacrifices, and unwavering commitment. After navigating the complex visa processes and leaving behind families, they made their way to Charlotte, North Carolina, with a dream in their hearts.

As they arrived, I found myself in Ohio, celebrating my brother’s wedding and my own birthday. Little did I know that a surprise awaited me upon my return. The duo had planned something truly special, a gesture that reflected the depth of our connection and the essence of teamwork.

Upon picking them up at the hotel on that Sunday morning, we experienced the uplifting energy of an evangelical church, a first for me as a Catholic. The day unfolded with preparations for the upcoming retreat, a true team effort that involved stuffing dates with peanut butter, wrapping them in bacon, and assembling goodie bags. Brian, our graphics and art director extraordinaire, joined in to ensure everything was picture-perfect.

Amidst the laughter and camaraderie, Moussaka played its part. I had prepared it in advance, letting the flavors meld together in the oven, creating a dish that not only satisfies the palate but also symbolizes the coming together of different elements — much like the bond we share in the world of dentistry.

As we sat down to savor the layers of Moussaka, it wasn’t just a meal; it was a celebration of friendship, hard work, and dreams fulfilled. This story reminds us that in the midst of our professional lives, there’s room for shared traditions, unexpected surprises, and the joy that comes from the simple act of breaking bread together.

So, as you embark on your journey in the world of dentistry, remember the importance of these moments — the morning huddles, the cherished recipes, and the friendships that make it all worthwhile. Because in the end, it’s not just about the work we do but the connections we forge along the way.

Meat Sauce:

2 tablespoons butter

1 cup finely chopped onion

1 ½ lb. ground chuck or lamb

1 clove garlic, crushed

½ teaspoon dried oregano leaves

1 teaspoon dried basil leaves

½ teaspoon cinnamon

1 teaspoon salt

Dash pepper

2 cans (8oz.) tomato sauce

Cream Sauce:

Two tablespoons butter

2 tablespoons flour

½ teaspoon salt

Dash pepper

2 cups milk

2 eggs

½ cup Parmesan cheese

½ cup Cheddar cheese

2 tablespoons dry bread crumbs

3 medium eggplants washed and dried

½ cup melted butter

Meat sauce:

In hot butter in 3 ½ quart Dutch oven, sauté onion, chuck/lamb, garlic, stirring until brown – 10 minutes. Add herbs, spices, tomato sauce: bring to boiling, stirring. Reduce heat: simmer, uncovered, ½ hour.

Halve unpared eggplant lengthwise; slice crosswise, ½ inch thick. Place in bottom of broiler pan: sprinkle lightly with salt and brush lightly with olive oil or butter. Broil, 4 inches from heat, 4 minutes per side, or until golden.

Make Cream Sauce:

In a medium saucepan, melt butter. Remove from heat; stir in flour, salt, and pepper. Add milk gradually. Bring to boiling, stirring until mixture is thickened. Remove from heat. In a small bowl, beat eggs with a wire whisk. Beat in some hot cream sauce mixture to saucepan; mix well; set aside.

Preheat oven to 350F. To assemble casserole: In bottom of a shallow 2-quart baking dish (12 by 7½ by 2 inches) layer half of eggplant, overlapping slightly; sprinkle with 2 tablespoons each grated Parmesan and Cheddar cheese. Stir bread crumbs into meat sauce; spoon evenly over eggplant in casserole; then sprinkle with 2 tablespoons each Parmesan and Cheddar cheese. Layer rest of eggplant slices, overlapping, as before. Pour cream sauce overall. Sprinkle top with remaining cheese.

Bake 35 to 40 minutes, or until golden brown and top is set. If desired, brown top a little more under broiler – 1 minute. Cool slightly to serve. Makes 12 servings.