Cities and their food source

I love these Ted talks.

Curry Potato Stew

I recently acquired 25 pounds of Yukon Gold Potatoes.
Not more than three hours later... the party with whom I was with when I acquired these spuds and I ate at an ale house where the soup of the day was a chicken vegetable potato-based soup.
I'm no rocket-scientist, but the pieces to the puzzle seemed to be adding up.
And it's been awhile since I've made a soup like this, so here we go.

Gather the Potatoes.
I rarely use all the ones I originally put in the pot, but you gotta start somewhere.

Dice.

Fill pot with water.
Turn on high.
The goal for this step is to bring them to a boil.
I added a couple Yams from our CSA.

Gather other ingredients.
Garlic, an array of Peppers, Broccoli, Mushrooms, Zucchini, Rosemary, Arugala, Sage, I think Basil made it in there as well.

Chop.
The Potatoes should be boiling about now.
You can stab with a fork, the more cooked they are the easier they will be to spear.
Use your better judgment, always, but once they begin boiling it only takes a couple minutes for them to over cook.
Remove from heat and drain.

I'm separating a pan-ful to fry the crap out of them for added texture to the over all stew.
You don't need anything too fancy, just oil, salt & heat, stir occasionally, try to cook all sides.
Remember, Salt is what makes Potatoes taste bad if you don't add it.
This optional step won't work too well if the Potatoes are over cooked, they still need a bit of structural integrity.

While the Potatoes are cooling or frying, fry up the Veggies.
Again, minimal, just oil, salt, modest seasoning if so desired, heat.

In the blender, I put a few spears of raw Asparagus and filled 2/3 full of the cooked Potatoes.
I also added some of the Veggies I'm frying up. It's fine if they're not thoroughly cooked.

Can you guess what the next step is?
Congratulations.
You can add (faux)Milk or the water you boiled the Potatoes in.
It should get nice and Creamy.

Pour into separate pot.
Season to taste. I used, Turmeric, Curry, Paprika, Tamari, etc.
I also added a can of Coconut Milk

Add the Veggies when they're ready. Along with the Potatoes you set aside and fried the crap out of.
Stir.
Taste.

Holy Bawls!
That's pretty amazing.

Viola!

Lamb Burger Patties

I know I've been a bit behind on my posts. I have a few in que, I was going to try to update once a week, but excuse, excuse, excuse, so that didn't happen.
The moral of the story is, it's October, so it's not really grillin or BBQ season any more, but I just had a BBQ last night and grilled this.
This, however, was shot several weeks ago, but really it's the same thing.

Gather ingredients.
Ground lamb, Arugala Blossoms (because the blossoms are all that's really growing now), Saltines, Tamari, Egg, Basil, Serrano Pepper, Garlic, Crumbled Cheese.
Spices are not pictured, but it's the usual; Pepper, Paprika, Turmeric, etc.

I use one pound of ground meat, lately it's been lamb, but this will work with beef, bison, turkey, pork, chicken, any ground meat.
And you can really put anything you want in it. Try different themes: Greek-- Artichoke Hearts, Olives. South West--Black Beans, Corn (Chips). Italian-- Tomatoes, Olives, Oregano (just kidding about the Oregano. Don't ever use Oregano. Oregano is for posers). Middle Eastern-- Feta, Olives, Curry. The sky's the limit.

It's basically meatloaf in patty form, so it's best to keep the patties separated, otherwise, what's the point?
You can use anything really, but some materials are better than others. Tin foil works well. So does the wax paper they wrap the meat in.
Whatever you use, I would recommend folding it, or putting two layers between the meat if you freeze it. It will be so much easier to separate than a single layer.

Okay, mix everything

Season to taste.

Test the saltines for freshness.
Perfect.

I use 10 Saltines, and one Egg for texture purposes.

Mash it all together.
Yeah like that.
Until it's evenly mashed.

If you cut the meat wad in half, then in half again, you will have quarter pound patties.
Grab one of the quarters, roll it into a ball, flatten, place on foil, repeat three times.

Viola.
~*~

Weird.
It just occurred to me that I don't have a picture of the finished dish.
I'll see what I can do about that.