Meat & Potatoes
ENDS & ENTRIES Project
Marseille, Liverpool, Gdańsk, Istanbul, Napoli
„Ends & Entries” are 15 original sound pieces about Marseille, Liverpool, Gdańsk, Napoli, Istanbul.
Why these cities ? Big ports, of mixed population, with a long history, more open to the outside world than integrated to their own countries, industrial cities on decline that try their luck with culture and, notably, with European Capitals of Culture.
They are all Cities on the edge.
They are all Ends and Entries of Europe.
The piece „Meat & Potatoes” is a subjective impression on Gdansk in which I have lived for more than 10 years and on my neighborhood. I feel I am already citizen of Gdansk. I have been raised in Suwalki – town in the north-east Poland, not far from border with Lithuania. The composition is also a tribute to a dish called “Kartacze” – the most important dish of my childhood. “Kartacze” are huge potato dumplings with meat in it. Our family used to have them on Sunday and we all took part in complicated process of preparing the dish. It was a kind of family ritual, which I have very warm memories of. “Kartacze” were also eaten on Monday morning after heating them up and frying before heading off for school or work.
In terms of sound, the composition is a collage of field recordings made from the balcony of my flat and also accidental recordings made during walks, for example a concert of an itinerant brass orchestra from Romania, which arrived to our neighborhood one day an played in front of the balconies. The piece consists also of electronically generated sounds. As an essential part of my project I give a recipe for Kartacze. In Gdansk this dish is unknown.
5 kg of potatoes
1.5 kg of pork
Spices: onion, salt, pepper, marjoram
This will give you about 30 pieces of Kartacze
Preparation of the potato dough:
Peel the potatoes, boil 1 kg of potatoes, the rest shred and drain, leave the starch. Grind the boiled potatoes; leave one spoon of potatoes so it can be added to meat.
From all the ingredients prepare the dough adding salt and two full spoons of potato flour
Preparing the meat:
Add one spoon of boiled potatoes, fried onions and spices to mince meat. If meat is too thick you can add water.
Cover the formed meat balls in pieces of dough and put into salted boiling water. Boil without a cover for about 45 – 60 minutes depending on the size.
Author of the recipe: Teresa Topolska
Translation: Andrzej Wróblewski