Friday, May 24, 2013

My Art - Casuelas


June 2011 – Casuelas – I made some “slab” work: I learned to make small dishes and little trays for hors d’oeuvres . These are called “casuelas” in Spanish. I decorated them the best I could.


Recipe

Edgar's recipes
 
Meatballs in Tomato Sauce 
 Ingredients:

2 tbsp. cooking oil
1 small onion, chopped
2-3 garlic cloves, crushed
1 lb. beef (fat <15%)
2 slices of bread, crust removed
1 large potato, peeled and grated, large grate
1 egg, slightly beaten
1 tbsp. fresh parsley, chopped
1 tbsp. fresh dill, chopped
½ crushed hot red pepper
1 tsp. ground black pepper
2 tsp. salt
1 cup all purpose four
1 tbsp. cooking oil
2 cups tomato sauce
4 bay leaves
10 grains whole allspice

 Procedure:
Grate the potato and let it drain the water;
Sauté the onion and garlic until soft then let it cool; keep the skillet;
Soak bread in water, then squeeze the water;
Squeeze the grated potato;
Mix well meat, potato, bread, onion and garlic, beaten egg, parsley, dill, salt, pepper, and hot red pepper;
Place some flour on a plate. Roll small portions of the meat between your palms to make 1”-2” balls and roll each ball on the flour (so that they would not stick to each other);
Brown the meat balls in batches in the skillet in which you’ve sautéed the onion and garlic. You’ll have to add some oil. Don’t cook them fully;
Add the tomato sauce to the meatballs, add the bay leaves and the allspice grains. Lower heat to medium-low and simmer for another 10 minutes. 
You may remove the bay leaves and the allspice grains, but this is not absolutely necessary.

Thought


Something deeply hidden had to be behind things.

A.      Einstein