Eleanor Sullo

Eleanor Sullo
So it's 104 in the shade and you want me to smile?

Saturday, January 21, 2012


WOODEN SPOON: Cooking “Souvenirs” from Faraway Places

As I mentioned last week, bringing home recipes from our travels can recreate the mood and memories of those wonderful times. Cooking these two special appetizer recipes I connived to get from the generous chefs also happily sharpens my cooking technique. Of course, eating and sharing them with you makes me even happier.


Albondigas, a Tapas from Unknown Bar in Madrid

1 pound ground meat, about ¾ beef or veal with ¼ pork
1/2 cup whole milk
1 eggs

2 cloves garlic

1/4 cup breadcrumbs
flour to coat meatballs
salt and pepper to taste
oil for frying


1/2 large onion finely diced
1/2 cup white wine
scant oil for frying


--Place the meat in a large bowl.
--In a separate small bowl, soak breadcrumbs in the milk.
--Add egg to the breadcrumb mix, stirring with a wooden spoon.
--Mince the garlic, chop the parsley and add both to the breadcrumbs, blending with fork
   or in blender until smooth.
--Add blender contents to the meat and stir with wooden spoon until blended.
--Form meatballs, then cover the balls in flour.
--Heat a deep frying pan and fill 1 ½ inches deep with frying oil; when very hot, place 
   meatballs in and brown all over. (They don’t have to be cooked inside at this point.)

For Sauce

--In  separate fry pan, place a thin layer of olive oil in and heat; add onions and fry 
   until golden.
--Add a rounded tablespoon of flour to the pot, stirring until blended.
--Add the white wine and 1/2 cup of water; keeping the pot on medium high heat and
   adding the browned meatballs.
--Bring to a boil, then lower heat to simmer for 20-30 minutes during which time the
   meatballs will cook fully inside.
--Add salt and pepper to taste. Double the recipe for a party.
   Bet you can’t eat just one!

Serve with a full bodied Spanish wine.
                                                                         * * *

Tiny Greek Stuffed Peppers as served at Nikos Bar, Moraitika, Corfu

18-20 small frying pepper (2-3" long)
1 med. onion, chopped
2-3 anchovy filets, finely chopped
1 1/2c. bread crumbs
2 TB. raisins, chopped
1 1/2 med. tomatoes, peeled and chopped
2 TB. grated Romano or Parmesan cheese
pinch of hot pepper flakes
2 TB. olive oil

-Remove stem end of peppers, seed and carefully remove pith with fingers or narrow 
-In 1 TB. olive oil, sauté chopped onion until transparent.
-In small bowl mix bread crumbs, onions, tomato, raisins, anchovies, cheese and pepper
-Mix well with fork or fingers; if not moist enough to hold together, add a few drops of
-Stuff peppers fairly firmly with the mixture.
-In same sauté pan as used for the onions, heat 2 additional TB. olive oil over medium-
  high heat.
-Add peppers, turning frequently to lightly brown all sides, and lowering heat to medium
  if necessary.
-Remove from heat and place in oven casserole in single layer; cover with aluminum foil
  and bake additional 15 min. at 350o or until fork tender.

Delicious served alone or with a crusty baguette.

Next Friday’s Blog will take us back to the Shovel, and our Winter Garden

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