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.


Edgar's recipes
Meatballs in Tomato Sauce 

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

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.


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A.      Einstein