<pclass="recipe_par">Trauma and nostalgia are linked in the taste buds of our grandmothers.
<br> My grandmother loved potatoes. But not quite like any other person I <br>have known. She loved cooking them, serving them, eating them, she loved talking <br>about them. As a child, my grandmother lived alongside war, coups and <br>regimes. During times of hardship for people in Bulgaria, often potatoes were the <br>only thing to eat. I always felt that due to the shortage of food, her memories were <br>focused almost entirely on food.</p>
<br> My grandmother loved potatoes. But not quite like any other person I have known. She loved cooking them, serving them, eating them, she loved talking <br>about them. As a child, my grandmother lived alongside war, coups and regimes. During times of hardship for people in Bulgaria, often potatoes were the only thing to eat. I always felt that due to the shortage of food, her memories were focused almost entirely on food.</p>
<pclass="recipe_par">
<br>Talking about food is an effective way of developing relationships ‘woman-to-<br>woman’, and of establishing shared perceptions and experiences. Trauma and <br>nostalgia are linked in the taste buds of our grandmothers. “Traumatic” past can <br>move between generations, aka "intergenerational trauma". Potatoes have become <br>carriers of that trauma. They have to be handled delicately, with respect and care in <br>order to satisfy my grandmother's expectations. They had to be peeled paper thin, <br>so as to waste as little of the edible material as possible. If the potatoes had to be <br>cut, it was crucial to cut them into stripes in such a way that each one turns out to <br>be odd shaped and has a minimum of four corners, in order to reduce chances of <br>sticking.</p>
<br>Talking about food is an effective way of developing relationships ‘woman-to-woman’, and of establishing shared perceptions and experiences. Trauma and nostalgia are linked in the taste buds of our grandmothers. “Traumatic” past can move between generations, aka "intergenerational trauma". Potatoes have become carriers of that trauma. They have to be handled delicately, with respect and care in <br>order to satisfy my grandmother's expectations. They had to be peeled paper thin, so as to waste as little of the edible material as possible. If the potatoes had to be <br>cut, it was crucial to cut them into stripes in such a way that each one turns out to <br>be odd shaped and has a minimum of four corners, in order to reduce chances of sticking.</p>
<pclass="recipe_par">
<br>The following recipe is not a potato puree, it is not mashed potatoes, it is mashed <br>potatoes expanded with eggs, cheese and citrus fruits. It is a celebration of eating <br>every damn cubic millimeter of that potato. It is the taste of the trauma and <br>nostalgia of post conflict societies, in the taste buds of our grandmothers.</p>
The following recipe is not a potato puree, it is not mashed potatoes, it is mashed potatoes expanded with eggs, cheese and citrus fruits. It is a celebration of eating every damn cubic millimeter of that potato. It is the taste of the trauma and nostalgia of post conflict societies, in the taste buds of our grandmothers.</p>
Boil the potatoes. Here you face two choices, to peel and cut into big chunks and boil, <br>or wash and boil the whole, uncut potatoes with the skin. Then cool and peel them. <br>In the episode we pre-peeled and cut them in order to boil faster. Originally my <br>grandmother boiled them whole with the skin.</p>
Boil the potatoes. Here you face two choices, to peel and cut into big chunks and boil, or wash and boil the whole, uncut potatoes with the skin. Then cool and peel them. In the episode we pre-peeled and cut them in order to boil faster. Originally my grandmother boiled them whole with the skin.</p>
<pclass="recipe_par">
<br>After the potatoes have been boiled, they have to be smashed. In the original <br>recipe, my grandma used a hand-cranked meat grinder to smash the potatoes and <br>grind the onion . That machine was an absolutely universal tool, she used it for this <br>recipe, to make tomato juice, cookies and rarely to grind meat. In the show, we <br>used a potato ricer for most of the potatoes, and then a regular potato masher for <br>about 10-15% in order to make some fariety in the structure and prevent smooth, <br>uniform blend. After the potatoes are smashed, leave them in the pot. You can <br>grate the onion, or use a chopper. Ideally you have a blend, mixed with fine as well <br>as slightly bigger pieces. Add the onion to the potatoes. Add 4 eggs, 250 grams of <br>ricotta, the lemon juice and the sunflower oil. Add salt to your taste.Then mix with <br>an electric mixer on a low speed until homogenous.</p>
After the potatoes have been boiled, they have to be smashed. In the original recipe, my grandma used a hand-cranked meat grinder to smash the potatoes and grind the onion . That machine was an absolutely universal tool, she used it for this recipe, to make tomato juice, cookies and rarely to grind meat. In the show, we used a potato ricer for most of the potatoes, and then a regular potato masher for about 10-15% in order to make some fariety in the structure and prevent smooth, uniform blend. After the potatoes are smashed, leave them in the pot. You can grate the onion, or use a chopper. Ideally you have a blend, mixed with fine as well as slightly bigger pieces. Add the onion to the potatoes. Add 4 eggs, 250 grams of ricotta, the lemon juice and the sunflower oil. Add salt to your taste.Then mix with an electric mixer on a low speed until homogenous.</p>
<pclass="recipe_par">
<br>Spread a thick layer on toast and sprinkle a bit more lemon. Eat and <br>weep. Consume within a day or two (raw eggs inside).</p>
<br>Spread a thick layer on toast and sprinkle a bit more lemon. Eat and weep. Consume within a day or two (raw eggs inside).</p>
</span>
@ -47,7 +47,28 @@
<divclass="episode">
<h2>Episode 2</h2>
<spanclass="description">
On recipe notebooks
<pclass="recipe_par">On recipe notebooks</p>
<pclass="recipe_par">Recipe notebooks have always been part of my life - every few weeks, my mother would decide it's time to bake a cake - choosing usually between 2 recipes - one just called cake and the name of a relative (chec Lena), the other one called cake with coconut (prajitura cu nuca de cocos). On these occasions, she would pull out an old, overstuffed school notebook, occasionally stained with eggyolks or butter, prop it up on a chair and consult it every now and again. Sometimes, she would skip a step, or add things in a different order than in the notebook. The cake would turn out great regardless.</p>
<pclass="recipe_par">
Papanași fierți
</p>
<pclass="recipe_par">
Ingredients:
<ul>
<li>500g farmer's cheese</li>
<li>3 whole eggs</li>
<li>1 tbsp sugar</li>
<li>1 tbsp flour (I added a couple more to get a thicker consistency)</li>
<li>2 tbsp semolina</li>
<li>2 tbsp breadcrumbs</li>
<li>some salt</li>
<li>50g butter or margarine (oil)</li>
<li>For frying: oil, breadcrumbs, sugar</li>
</ul>
</p>
<pclass="recipe_par">Mix the first 8 ingredients together. Add more dry ingredients (flour or semolina) if the consistency is too sticky and doesn't hold when you try to roll it. Flour your hands and roll the mix into balls (bigger than a bitterbal). Bring a pot of water to a simmer, then drop each ball carefully into the water. When they rise to the surface, take them out witha slotted spoon or a sieve. Melt some oil into a frying pan. Add a bit of sugar and some breadcrumbs (no measurements here, whatever ratio you like). Toast the mix until golden brown, then toss the boiled papanași with warm, crispy breadcrumb mix. Enjoy warm or cold.</p>
