Bubble And Squeak... - Stevie's Crazy Kitchen Blog at Allrecipes.com - 264943

Stevie's Crazy Kitchen

Bubble and Squeak... 
Jan. 21, 2012 7:50 pm 
Updated: Jan. 22, 2012 3:20 pm
I know that some time ago, I babbled about bubble and squeak, but for some reason this evening, I got to thinking about it once again....  Last time, I had made some of leftover veg's, but this time, I wanted a bit of history.

My British cookbook claims simply that it's a way to use up leftover veg's, given it's name by the sounds it makes in the pan over a flame...  Now, my years in England, I don't recall ever sitting down to a serving, but that doesn't mean that I never did... it was, afterall, a lifetime ago!

The recipe, apparently, dates back to the late 1700's, though it has been varied much over time, and by the number of cooks who have made it.  Tonight, I stumbled upon a website ( blog, I believe,) that quoted:
... then slice the beef, and souse that and the cabbage, both in a frying pan together, and let it bubble and squeak over a charcoal fire, for half an hour, three minutes, and two seconds....  I find it humorous as to the terminology, and the exactness of such... would it be ruined if it was cooked one second less, or more? 

Robert Browning wrote in "Holy-Cross Day,"
Fee, faw, fum!  bubble and squeak!
Blessedest Thursday's the fat of the week.
Rumble and tumble, sleek and rough,
Stinking and savoury, smug and gruff,
Take the church-road, for the bell's due chime,
Gives us the summons - tis sermon time!

The dish became extremely popular during "the depression" (of which era I don't know...) but apparently was mostly a combo of leftover meat and cabbage... in Britain, that is...  The Irish called their similar, Colcannon, and I'm wondering if  potatoes may have been "added" to the dish there and in that era.

Personally, I've made bubble and squeak twice, and have used l/o mashed potatoes and cabbage, however the second time, I became a little more adventurous.  Are potatoes and cabbage "required" to qualify by the name?  I have no clue, but must admit, that smushing a whole variety of l/o veg's, and perhaps even some meat, might just make  a bubbling/squeaking pan of leftovers, a second meal around!   

So, there you have the "basics" of Bubble and Squeak, I guess.  I have to admit, that the first time, I found it rather boring, but the second time, I made it "to suit me..." and it was pretty darn good!  I wonder if I could do similar with l/o stir fry and rice?  I might just have to try that tomorrow, to attempt to use up more l/o's!

My next "soup" will be Matzo Ball... but I have to go fetch ingredients, so "M" won't happen until I'm next at the grocery (perhaps tomorrow) so hang in there...  My next is on the horizon!  Meantime:

be healthy, be happy, be crazy!
Jan. 22, 2012 3:20 pm
I have heard of Bubble and Squeak but I don't think I ever ate it, but I grew up eating colcannon. That is creamy mashed potatoes mixed with cooked cabbage. My grandmother used boiled cabbage, but I like sauteed cabbage and onion. I have also had it with cooked carrots added.
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Stevie crazycook

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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
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