Has this recipe a name?
 

I'm crockpoting a tough Beef chuck roast with saurkraut. I know that a
braised pork roast and saurkraut combo has a german recipe name (which
at present escapes me). Does a beef saurkraut combo have a official
recipe name?

(I'm not looking for 'Chuckie')

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Monsur Fromage du Pollet wrote:
> I'm crockpoting a tough Beef chuck roast with saurkraut. I know that
a
> braised pork roast and saurkraut combo has a german recipe name
(which
> at present escapes me). Does a beef saurkraut combo have a official
> recipe name?
>
> (I'm not looking for 'Chuckie')

What else is in it? Perhaps with a passle of beets, potatoes, carrots,
and turnips you may get away calling it borscht. But just beef and
kraut... I don't think it would even taste good... try turning it into
sauerbraten.

Sheldon

In article >,
Monsur Fromage du Pollet > wrote:

> I'm crockpoting a tough Beef chuck roast with saurkraut. I know that a
> braised pork roast and saurkraut combo has a german recipe name (which
> at present escapes me). Does a beef saurkraut combo have a official
> recipe name?
>
> (I'm not looking for 'Chuckie')

Not sure...

Sauerbraten maybe?
Or a modification of such?
The recipes I googled do not have kraut or cabbage, but the overall
flavoring looks similar?

http://www.recipesource.com/main-dis...7/rec0763.html
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

In article . com>,
"Sheldon" > wrote:

> Monsur Fromage du Pollet wrote:
> > I'm crockpoting a tough Beef chuck roast with saurkraut. I know that
> a
> > braised pork roast and saurkraut combo has a german recipe name
> (which
> > at present escapes me). Does a beef saurkraut combo have a official
> > recipe name?
> >
> > (I'm not looking for 'Chuckie')
>
> What else is in it? Perhaps with a passle of beets, potatoes, carrots,
> and turnips you may get away calling it borscht. But just beef and
> kraut... I don't think it would even taste good... try turning it into
> sauerbraten.
>
> Sheldon
>

I dunno... I'd probably add capers, ground black pepper, onions, and
maybe some sliced 'taters if I was not low carbing. ;-)

Look up "corned beef" for additional spicing but the above may be enough
with some garlic treatment.

I'd have probably done a "stab roast" on the beef to start with. Sliver
several cloves of garlic, and take a fillet knife and stab the roast at
1" intervals and stick a sliver of garlic deep into the roast.

It's REALLY good that way!

I like to do that to roast pork shoulders, then I top it with fresh
herbs from the herb garden prior to roasting and cover with cabbage or
choy leaves to keep the herbs damp. The flavor soaks into the roast
better that way. I use a dutch oven.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

Katra wrote on 25 Apr 2005 in rec.food.cooking

> In article >,
> Monsur Fromage du Pollet > wrote:
>
> > I'm crockpoting a tough Beef chuck roast with saurkraut. I know
> > that a braised pork roast and saurkraut combo has a german
> > recipe name (which at present escapes me). Does a beef saurkraut
> > combo have a official recipe name?
> >
> > (I'm not looking for 'Chuckie')
>
> Not sure...
>
> Sauerbraten maybe?
> Or a modification of such?
> The recipes I googled do not have kraut or cabbage, but the
> overall flavoring looks similar?
>
> http://www.recipesource.com/main-dis...7/rec0763.html

Well whatever it was; it was better than fair closer to good but not
excellent (3 to 3.5 stars outa 5). I had 2 helpings. Will do this
again.

1 5-6 lb chuck roast
2 med onions chopped
1/2 cup beef broth
3/4 jar of wine saurkraut.
salt & pepper to taste


Put in crockpot cook on high 9-10 hrs with the lid on. I used a frozen
rock hard roast for this. Had a hellofa time getting it out of the
packaging. Nestled the roast in the kraut and onions, poured in the
broth. Then seasoned with just Salt and Pepper.

Started it around 8pm last night and put it in the fridge around 6:30
a.m. this morning. Reheated it and with some microwave cooked frozen
brocolli made supper tonight.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

"Monsur Fromage du Pollet" > wrote in message
...
> I'm crockpoting a tough Beef chuck roast with saurkraut. I know that a
> braised pork roast and saurkraut combo has a german recipe name (which
> at present escapes me). Does a beef saurkraut combo have a official
> recipe name?

http://www.sauerkrautrecipes.com/recipe8476.shtml


Austrian Kucherlkraut (Beef and Sauerkraut)
Servings: 6
Submitted by Joanie Grow, Kennewick, WA
4 to 5 lbs. of short ribs of beef, cut into cubes
2 lb. fresh sauerkraut
1-1/2 tsp. salt
4 large onions, sliced
1/2 cup lard or shortening
1/3 cup all-purpose flour

In a Dutch oven combine the meat cubes, sauerkraut, salt and 1 onion, sliced.
Mix well. Add enough hot water to make 3/4 inch of water in pan. Cover and cook
over low heat for 2 hours.

Once the meat is almost done, melt the lard in a saucepan and brown the
remaining 2 sliced onions lightly. Add the flour and brown well over low heat.

Drain the liquid from the meat and gradually stir into the flour mixture. Cook,
stirring constantly, over low heat until thick and smooth. Add the sauce to the
meat and sauerkraut. Blend well. Cook, covered for 30 minutes longer, stirring
occasionally to prevent scorching. Serve with mashed potatoes or noodles.


Beef Brisket with Sauerkraut
4 pounds beef brisket
2 1/2 teaspoons salt
1/4 teaspoon pepper
4 cups sauerkraut
1 cup vinegar
3 tablespoons brown sugar
1 medium raw potato

Place brisket in a large kettle; cover with water and season with salt and
pepper. Cover tightly and simmer for 1 1/2 hours. Rinse and drain sauerkraut;
add to the kettle with vinegar and brown sugar. Cover and cook for about 2 hours
longer. Grate potato and add to brisket; cover and cook 15 minutes longer. Beef
brisket and sauerkraut serves 8.


Romanian.

http://members.aol.com/simonagscu/romancook.html


Sauerkraut with beef/
Varza acra cu carne de vaca

1 lb/500 g fatty beef, 1 medium cabbage, 4 tablespoons lard, 1/2 teaspoon
paprika, 1 tablespoon tomato paste

Cut the meat in bite size pieces and fry very little in lard. Add water to cover
and let boil, covered, about a half hour. During this time, chop the sauerkraut.
Then add it to the meat, also adding paprika, tomato paste, and a little water.
Let boil, at slow temperature for another hour. If the liquid evaporates, add a
little warm water. Then bake in the oven for another hour. Serve with polenta.

On Tue 26 Apr 2005 02:48:35p, Dimitri wrote in rec.food.cooking:

>
> "Monsur Fromage du Pollet" > wrote in message
> ...
>> I'm crockpoting a tough Beef chuck roast with saurkraut. I know that a
>> braised pork roast and saurkraut combo has a german recipe name (which
>> at present escapes me). Does a beef saurkraut combo have a official
>> recipe name?
>
> http://www.sauerkrautrecipes.com/recipe8476.shtml
>
>
> Austrian Kucherlkraut (Beef and Sauerkraut)
> Servings: 6
> Submitted by Joanie Grow, Kennewick, WA
> 4 to 5 lbs. of short ribs of beef, cut into cubes
> 2 lb. fresh sauerkraut
> 1-1/2 tsp. salt
> 4 large onions, sliced
> 1/2 cup lard or shortening
> 1/3 cup all-purpose flour
>
> In a Dutch oven combine the meat cubes, sauerkraut, salt and 1 onion,
> sliced. Mix well. Add enough hot water to make 3/4 inch of water in pan.
> Cover and cook over low heat for 2 hours.
>
> Once the meat is almost done, melt the lard in a saucepan and brown the
> remaining 2 sliced onions lightly. Add the flour and brown well over low
> heat.
>
> Drain the liquid from the meat and gradually stir into the flour
> mixture. Cook, stirring constantly, over low heat until thick and
> smooth. Add the sauce to the meat and sauerkraut. Blend well. Cook,
> covered for 30 minutes longer, stirring occasionally to prevent
> scorching. Serve with mashed potatoes or noodles.
>
>
> Beef Brisket with Sauerkraut
> 4 pounds beef brisket
> 2 1/2 teaspoons salt
> 1/4 teaspoon pepper
> 4 cups sauerkraut
> 1 cup vinegar
> 3 tablespoons brown sugar
> 1 medium raw potato
>
> Place brisket in a large kettle; cover with water and season with salt
> and pepper. Cover tightly and simmer for 1 1/2 hours. Rinse and drain
> sauerkraut; add to the kettle with vinegar and brown sugar. Cover and
> cook for about 2 hours longer. Grate potato and add to brisket; cover
> and cook 15 minutes longer. Beef brisket and sauerkraut serves 8.
>
>
> Romanian.
>
> http://members.aol.com/simonagscu/romancook.html
>
>
> Sauerkraut with beef/
> Varza acra cu carne de vaca
>
> 1 lb/500 g fatty beef, 1 medium cabbage, 4 tablespoons lard, 1/2
> teaspoon paprika, 1 tablespoon tomato paste
>
> Cut the meat in bite size pieces and fry very little in lard. Add water
> to cover and let boil, covered, about a half hour. During this time,
> chop the sauerkraut. Then add it to the meat, also adding paprika,
> tomato paste, and a little water. Let boil, at slow temperature for
> another hour. If the liquid evaporates, add a little warm water. Then
> bake in the oven for another hour. Serve with polenta.
>
>
>
Dimitri, these sound SO good!

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Monsur Fromage du Pollet wrote:

> Katra wrote on 25 Apr 2005 in rec.food.cooking
>
> > In article >,
> > Monsur Fromage du Pollet > wrote:
> >
> > > I'm crockpoting a tough Beef chuck roast with saurkraut. I know
> > > that a braised pork roast and saurkraut combo has a german
> > > recipe name (which at present escapes me). Does a beef saurkraut
> > > combo have a official recipe name?
> > >
> > > (I'm not looking for 'Chuckie')
> >
> > Not sure...
> >
> > Sauerbraten maybe?
> > Or a modification of such?
> > The recipes I googled do not have kraut or cabbage, but the
> > overall flavoring looks similar?
> >
> > http://www.recipesource.com/main-dis...7/rec0763.html
>
> Well whatever it was; it was better than fair closer to good but not
> excellent (3 to 3.5 stars outa 5). I had 2 helpings. Will do this
> again.
>
> 1 5-6 lb chuck roast
> 2 med onions chopped
> 1/2 cup beef broth
> 3/4 jar of wine saurkraut.
> salt & pepper to taste

Have you heard of the English "bubble and squeak"? 200 years or so ago
it was called in England "long worts" vegetables but especially cabbage
and beef. Not made with "sauerkraut" but rather raw cabbage.

Bavarian Sauerbraten is closer but usually served with potato balls
though sauerkraut is sometimes used as a base to serve the meat and
veggies on.

There is an English style "hot pot" that includes beef and sauerkraut.

I have a number of recipes that cook the meat in various ways and serve
it over sauerkraut. Including a brisket of beef with sauerkraut and
dumpling dinner.

>
>
> Put in crockpot cook on high 9-10 hrs with the lid on. I used a frozen
>
> rock hard roast for this. Had a hellofa time getting it out of the
> packaging. Nestled the roast in the kraut and onions, poured in the
> broth. Then seasoned with just Salt and Pepper.
>
> Started it around 8pm last night and put it in the fridge around 6:30
> a.m. this morning. Reheated it and with some microwave cooked frozen
> brocolli made supper tonight.
>
> --
> No Bread Crumbs were hurt in the making of this Meal.
> Type 2 Diabetic Since Aug 2004
> 1AC- 7.2, 7.3, 5.5, 5.6 mmol
> Weight from 265 down to 219 lbs. and dropping.
> Continuing to be Manitoban


--
---
Joseph Littleshoes
may be consulted at
---
http://finblake.home.mindspring.com/tarotintro.htm

"Monsur Fromage du Pollet" > wrote in message
...
> I'm crockpoting a tough Beef chuck roast with saurkraut. I know that a
> braised pork roast and saurkraut combo has a german recipe name (which
> at present escapes me). Does a beef saurkraut combo have a official
> recipe name?
>
> (I'm not looking for 'Chuckie')

Good, because it is called Albert.





Shaun aRe

"Joseph Littleshoes" > wrote in message
...

>
> Have you heard of the English "bubble and squeak"? 200 years or so ago
> it was called in England "long worts" vegetables but especially
> cabbage
> and beef. Not made with "sauerkraut" but rather raw cabbage.

Bubble and Squeak is made with mashed potato and cooked cabbage.
Usually
made with leftovers

Ophelia
Scotland

On Thu 28 Apr 2005 06:18:57a, Ophelia wrote in rec.food.cooking:

>
> "Joseph Littleshoes" > wrote in message
> ...
>
>>
>> Have you heard of the English "bubble and squeak"? 200 years or so ago
>> it was called in England "long worts" vegetables but especially
>> cabbage and beef. Not made with "sauerkraut" but rather raw cabbage.
>
> Bubble and Squeak is made with mashed potato and cooked cabbage.
> Usually
> made with leftovers

And a very good use of leftovers it is!

> Ophelia
> Scotland

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright wrote:

> On Thu 28 Apr 2005 06:18:57a, Ophelia wrote in rec.food.cooking:
>
> >
> > "Joseph Littleshoes" > wrote in message
> > ...
> >
> >>
> >> Have you heard of the English "bubble and squeak"? 200 years or so
> ago
> >> it was called in England "long worts" vegetables but especially
> >> cabbage and beef. Not made with "sauerkraut" but rather raw
> cabbage.
> >
> > Bubble and Squeak is made with mashed potato and cooked cabbage.
> > Usually
> > made with leftovers
>
> And a very good use of leftovers it is!
>
> > Ophelia
> > Scotland
>
> --
> Wayne Boatwright *¿*

I am no authority on "bubble & squeak" but happen to have a recipe given
to me more than 30 years ago by an elderly English cook, it is quite
possible that she "tweaked" the recipe to appeal to her employers. But
here it is as it was written down for me.

Comments in brackets [...] are mine.

"For this dish, as for a Hash, select those parts of a roasted joint
that are least done [rarest]; it is usually made with slices of cold
boiled beef, sprinkled with a little pepper and just slightly browned
with a bit of butter in a frying pan. If fried too much it will become
hard.

Boil a cabbage, squeeze it quite dry, and chop it small. Take the beef
out of the frying pan and lay the cabbage in it. Sprinkle with a little
pepper and salt over it; keep the pan moving over the fire for a few
minuets; lay the cabbage in the middle of a serving platter and the meat
around it."

As far as i knew this was standard bubble and squeak but the person i
got the recipe from would accompany the dish with what she called "wow
wow sauce"

"Chop some parsley leaves very fine, quarter 2 or 3 dill pickles
[and/or] pickled walnuts and set them aside. Put into a sauce pan a bit
of butter as big as an egg; when it is melted stir in a tablespoon of
flour and about 1/2 pint of beef broth; add a tablespoon of vinegar, a
tablespoon of mushroom ketchup [preferably home made mushroom ketchup
but ordinary commercial ketchup will suffice] or port wine or both and a
teaspoonful of prepared mustard; let it simmer together till it is as
thick a you wish it, put in the reserved parsley and pickles to get warm
and pour it over the beef or rather send it up in a sauce tureen".

While i can not confirm the authenticity of the "bubble & squeak" i can
confirm it is qutie good, even with out the "wow wow" sauce, i usually
serve it with a generous quantity of garlic butter. But then i am very
fond of cabbage as a cooking ingrdient. I always put about 1/4 of a
head of raw cabbage, finely minced, in my 1 lb. meat loaf.
---
Joseph Littleshoes

"Joseph Littleshoes" > wrote in message
...
> Wayne Boatwright wrote:
>
>> On Thu 28 Apr 2005 06:18:57a, Ophelia wrote in rec.food.cooking:
>>
>> >
>> > "Joseph Littleshoes" > wrote in message
>> > ...
>> >
>> >>
>> >> Have you heard of the English "bubble and squeak"? 200 years or so
>> ago
>> >> it was called in England "long worts" vegetables but especially
>> >> cabbage and beef. Not made with "sauerkraut" but rather raw
>> cabbage.
>> >
>> > Bubble and Squeak is made with mashed potato and cooked cabbage.
>> > Usually
>> > made with leftovers
>>
>> And a very good use of leftovers it is!
>>
>> > Ophelia
>> > Scotland
>>
>> --
>> Wayne Boatwright *¿*
>
> I am no authority on "bubble & squeak" but happen to have a recipe
> given
> to me more than 30 years ago by an elderly English cook, it is quite
> possible that she "tweaked" the recipe to appeal to her employers. But
> here it is as it was written down for me.
>
> Comments in brackets [...] are mine.
>
> "For this dish, as for a Hash, select those parts of a roasted joint
> that are least done [rarest]; it is usually made with slices of cold
> boiled beef, sprinkled with a little pepper and just slightly browned
> with a bit of butter in a frying pan. If fried too much it will
> become
> hard.
>
> Boil a cabbage, squeeze it quite dry, and chop it small. Take the
> beef
> out of the frying pan and lay the cabbage in it. Sprinkle with a
> little
> pepper and salt over it; keep the pan moving over the fire for a few
> minuets; lay the cabbage in the middle of a serving platter and the
> meat
> around it."
>
> As far as i knew this was standard bubble and squeak but the person i
> got the recipe from would accompany the dish with what she called "wow
> wow sauce"
>
> "Chop some parsley leaves very fine, quarter 2 or 3 dill pickles
> [and/or] pickled walnuts and set them aside. Put into a sauce pan a
> bit
> of butter as big as an egg; when it is melted stir in a tablespoon of
> flour and about 1/2 pint of beef broth; add a tablespoon of vinegar,
> a
> tablespoon of mushroom ketchup [preferably home made mushroom ketchup
> but ordinary commercial ketchup will suffice] or port wine or both and
> a
> teaspoonful of prepared mustard; let it simmer together till it is as
> thick a you wish it, put in the reserved parsley and pickles to get
> warm
> and pour it over the beef or rather send it up in a sauce tureen".
>
> While i can not confirm the authenticity of the "bubble & squeak" i
> can
> confirm it is qutie good, even with out the "wow wow" sauce, i usually
> serve it with a generous quantity of garlic butter. But then i am
> very
> fond of cabbage as a cooking ingrdient. I always put about 1/4 of a
> head of raw cabbage, finely minced, in my 1 lb. meat loaf.

Well... as a citizen of UK I can tell you that Bubble and Squeak is not
like that now. Take an amount of leftover mashed potato and leftover
cabbage and fry in butter, well mixed, and than allowed to brown on one
side. Turn and allow the other side to be browed I don't serve it with
meat but with a fried egg on top and some bacon:)

O

Joseph Littleshoes > wrote:

>> >> Have you heard of the English "bubble and squeak"? 200 years or so
>> ago
>> >> it was called in England "long worts" vegetables but especially
>> >> cabbage and beef. Not made with "sauerkraut" but rather raw
>> cabbage.

I'm not English but as a lowly American<G> I can tell you that B&S
(not to be confused with BS) is one of the most wonderful, satisfying
comfort foods you could possibly poison your body with. (apologies
for the dangling part.). And don't EVER desecrate the dish by making
it with anything besides lard. I like it cooked until the bottom is
almost completely black and hard as concrete. Great stuff. And the
best part is that the name can also refer to the temporary hobby one
develops after the dish is consumed. For close friends only to enjoy
together.

Ophelia wrote:

> "Joseph Littleshoes" > wrote in message
> ...
> > Wayne Boatwright wrote:
> >> On Thu 28 Apr 2005 06:18:57a, Ophelia wrote in rec.food.cooking:
> >> > "Joseph Littleshoes" > wrote in message
> >> > ...
> >> >> Have you heard of the English "bubble and squeak"? 200 years or
> so
> >> ago
> >> >> it was called in England "long worts" vegetables but especially
> >> >> cabbage and beef. Not made with "sauerkraut" but rather raw
> >> cabbage.
>
> >> > Bubble and Squeak is made with mashed potato and cooked cabbage.
> >> > Usually
> >> > made with leftovers
> >>
> >> And a very good use of leftovers it is!
> >>
> >> > Ophelia
> >> > Scotland
> >>
> >> --
> >> Wayne Boatwright *¿*
> >
> > I am no authority on "bubble & squeak" but happen to have a recipe
> > given
> > to me more than 30 years ago by an elderly English cook, it is quite
>
> > possible that she "tweaked" the recipe to appeal to her employers.
> But
> > here it is as it was written down for me.
> >
> > Comments in brackets [...] are mine.
> >
> > "For this dish, as for a Hash, select those parts of a roasted joint
>
> > that are least done [rarest]; it is usually made with slices of cold
>
> > boiled beef, sprinkled with a little pepper and just slightly
> browned
> > with a bit of butter in a frying pan. If fried too much it will
> > become
> > hard.
> >
> > Boil a cabbage, squeeze it quite dry, and chop it small. Take the
> > beef
> > out of the frying pan and lay the cabbage in it. Sprinkle with a
> > little
> > pepper and salt over it; keep the pan moving over the fire for a few
>
> > minuets; lay the cabbage in the middle of a serving platter and the
> > meat
> > around it."
> >
> > As far as i knew this was standard bubble and squeak but the person
> i
> > got the recipe from would accompany the dish with what she called
> "wow
> > wow sauce"
> >
> > "Chop some parsley leaves very fine, quarter 2 or 3 dill pickles
> > [and/or] pickled walnuts and set them aside. Put into a sauce pan a
>
> > bit
> > of butter as big as an egg; when it is melted stir in a tablespoon
> of
> > flour and about 1/2 pint of beef broth; add a tablespoon of
> vinegar,
> > a
> > tablespoon of mushroom ketchup [preferably home made mushroom
> ketchup
> > but ordinary commercial ketchup will suffice] or port wine or both
> and
> > a
> > teaspoonful of prepared mustard; let it simmer together till it is
> as
> > thick a you wish it, put in the reserved parsley and pickles to get
> > warm
> > and pour it over the beef or rather send it up in a sauce tureen".
> >
> > While i can not confirm the authenticity of the "bubble & squeak" i
> > can
> > confirm it is qutie good, even with out the "wow wow" sauce, i
> usually
> > serve it with a generous quantity of garlic butter. But then i am
> > very
> > fond of cabbage as a cooking ingrdient. I always put about 1/4 of a
>
> > head of raw cabbage, finely minced, in my 1 lb. meat loaf.
>
> Well... as a citizen of UK I can tell you that Bubble and Squeak is
> not
> like that now. Take an amount of leftover mashed potato and leftover
> cabbage and fry in butter, well mixed, and than allowed to brown on
> one
> side. Turn and allow the other side to be browed I don't serve it
> with
> meat but with a fried egg on top and some bacon:)
>
> O

Hmmmm...i would call what you describe "collcannon" but then again, i
am no authority.--
---
Joseph Littleshoes

On Thu 28 Apr 2005 03:01:47p, Joseph Littleshoes wrote in rec.food.cooking:

> Ophelia wrote:
>
>> "Joseph Littleshoes" > wrote in message
>> ...
>> > Wayne Boatwright wrote:
>> >> On Thu 28 Apr 2005 06:18:57a, Ophelia wrote in rec.food.cooking:
>> >> > "Joseph Littleshoes" > wrote in message
>> >> > ...
>> >> >> Have you heard of the English "bubble and squeak"? 200 years or
>> >> >> so ago it was called in England "long worts" vegetables but
>> >> >> especially cabbage and beef. Not made with "sauerkraut" but
>> >> >> rather raw cabbage.
>>
>> >> > Bubble and Squeak is made with mashed potato and cooked cabbage.
>> >> > Usually
>> >> > made with leftovers
>> >>
>> >> And a very good use of leftovers it is!
>> >>
>> >> > Ophelia
>> >> > Scotland
>> >>
>> >> --
>> >> Wayne Boatwright *¿*
>> >
>> > I am no authority on "bubble & squeak" but happen to have a recipe
>> > given to me more than 30 years ago by an elderly English cook, it is
>> > quite
>>
>> > possible that she "tweaked" the recipe to appeal to her employers.
>> > But here it is as it was written down for me.
>> >
>> > Comments in brackets [...] are mine.
>> >
>> > "For this dish, as for a Hash, select those parts of a roasted joint
>>
>> > that are least done [rarest]; it is usually made with slices of cold
>>
>> > boiled beef, sprinkled with a little pepper and just slightly
>> > browned with a bit of butter in a frying pan. If fried too much it
>> > will become hard.
>> >
>> > Boil a cabbage, squeeze it quite dry, and chop it small. Take the
>> > beef out of the frying pan and lay the cabbage in it. Sprinkle with
>> > a little pepper and salt over it; keep the pan moving over the fire
>> > for a few
>>
>> > minuets; lay the cabbage in the middle of a serving platter and the
>> > meat around it."
>> >
>> > As far as i knew this was standard bubble and squeak but the person
>> > i got the recipe from would accompany the dish with what she called
>> > "wow wow sauce"
>> >
>> > "Chop some parsley leaves very fine, quarter 2 or 3 dill pickles
>> > [and/or] pickled walnuts and set them aside. Put into a sauce pan a
>>
>> > bit
>> > of butter as big as an egg; when it is melted stir in a tablespoon
>> > of flour and about 1/2 pint of beef broth; add a tablespoon of
>> > vinegar, a tablespoon of mushroom ketchup [preferably home made
>> > mushroom ketchup but ordinary commercial ketchup will suffice] or
>> > port wine or both and a teaspoonful of prepared mustard; let it
>> > simmer together till it is as thick a you wish it, put in the
>> > reserved parsley and pickles to get warm and pour it over the beef
>> > or rather send it up in a sauce tureen".
>> >
>> > While i can not confirm the authenticity of the "bubble & squeak" i
>> > can confirm it is qutie good, even with out the "wow wow" sauce, i
>> > usually serve it with a generous quantity of garlic butter. But
>> > then i am very fond of cabbage as a cooking ingrdient. I always put
>> > about 1/4 of a
>>
>> > head of raw cabbage, finely minced, in my 1 lb. meat loaf.
>>
>> Well... as a citizen of UK I can tell you that Bubble and Squeak is
>> not like that now. Take an amount of leftover mashed potato and
>> leftover cabbage and fry in butter, well mixed, and than allowed to
>> brown on one side. Turn and allow the other side to be browed I
>> don't serve it with meat but with a fried egg on top and some bacon:)
>>
>> O
>
> Hmmmm...i would call what you describe "collcannon" but then again, i
> am no authority.--
> ---
> Joseph Littleshoes

If I had to compare the two...

Colcannon = well seasoned mashed potatoes mixed with buttered cabbage and
served directly

Bubble & Squeak = cold boiled potatoes, not mashed but well chunked, mixed
with buttered cabbage, the whole being laid in a skillet with fat and
cooked 'til nicely browned

I've never heard of either of them containing meat, nor would I want it
added.

Chopped cabbage mixed into meatloaf sounds interesting.



--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" > wrote in message
...
<snip and everyone please note how to do it >
>
> If I had to compare the two...
>
> Colcannon = well seasoned mashed potatoes mixed with buttered cabbage and
> served directly
>
> Bubble & Squeak = cold boiled potatoes, not mashed but well chunked, mixed
> with buttered cabbage, the whole being laid in a skillet with fat and
> cooked 'til nicely browned
>
> I've never heard of either of them containing meat, nor would I want it
> added.
>
> Chopped cabbage mixed into meatloaf sounds interesting.
>
> Wayne Boatwright *¿*

Your definitions are correct...mostly. The first difference between them is
that colcannon is not fried. Bubble and squeak is a method for using up
leftovers. It is commonly found as you note, with left over potatoes and
left over cabbage. It used to be more common to use chopped left over
Brussels's sprouts from Sunday dinner. However any and all leftovers,
including meats, can be properly used in bubble and squeak. All ingredients
are smashed flat in the skillet and fried until well warmed. It bubbles and
squeaks in the pan to make you happy and hungry!

Charlie

On Thu 28 Apr 2005 05:58:14p, Charles Gifford wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
> <snip and everyone please note how to do it >
>>
>> If I had to compare the two...
>>
>> Colcannon = well seasoned mashed potatoes mixed with buttered cabbage
>> and served directly
>>
>> Bubble & Squeak = cold boiled potatoes, not mashed but well chunked,
>> mixed with buttered cabbage, the whole being laid in a skillet with fat
>> and cooked 'til nicely browned
>>
>> I've never heard of either of them containing meat, nor would I want it
>> added.
>>
>> Chopped cabbage mixed into meatloaf sounds interesting.
>>
>> Wayne Boatwright *¿*
>
> Your definitions are correct...mostly. The first difference between them
> is that colcannon is not fried. Bubble and squeak is a method for using
> up leftovers.

Yes, I knew that and forgot to say that colcannon is made fresh and not
from leftovers, and is not fried. I have a bad habit of assuming that
some things are inherently "known". :-)

It is commonly found as you note, with left over potatoes and
> left over cabbage. It used to be more common to use chopped left over
> Brussels's sprouts from Sunday dinner. However any and all leftovers,
> including meats, can be properly used in bubble and squeak. All
> ingredients are smashed flat in the skillet and fried until well warmed.
> It bubbles and squeaks in the pan to make you happy and hungry!
>
> Charlie

What I didn't know was that people actually added meat to bubble and
squeak. I've never had it served that way. I have had it made with
Brussels' sprouts, however, and I really like that almost better than with
cabbage.

Cheers, Charlie!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Joseph Littleshoes" > wrote in message
...
> Ophelia wrote:
>
>> "Joseph Littleshoes" > wrote in message
>> ...
>> > Wayne Boatwright wrote:
>> >> On Thu 28 Apr 2005 06:18:57a, Ophelia wrote in rec.food.cooking:
>> >> > "Joseph Littleshoes" > wrote in message
>> >> > ...
>> >> >> Have you heard of the English "bubble and squeak"? 200 years or
>> so
>> >> ago
>> >> >> it was called in England "long worts" vegetables but especially
>> >> >> cabbage and beef. Not made with "sauerkraut" but rather raw
>> >> cabbage.
>>
>> >> > Bubble and Squeak is made with mashed potato and cooked cabbage.
>> >> > Usually
>> >> > made with leftovers
>> >>
>> >> And a very good use of leftovers it is!
>> >>
>> >> > Ophelia
>> >> > Scotland
>> >>
>> >> --
>> >> Wayne Boatwright *¿*
>> >
>> > I am no authority on "bubble & squeak" but happen to have a recipe
>> > given
>> > to me more than 30 years ago by an elderly English cook, it is
>> > quite
>>
>> > possible that she "tweaked" the recipe to appeal to her employers.
>> But
>> > here it is as it was written down for me.
>> >
>> > Comments in brackets [...] are mine.
>> >
>> > "For this dish, as for a Hash, select those parts of a roasted
>> > joint
>>
>> > that are least done [rarest]; it is usually made with slices of
>> > cold
>>
>> > boiled beef, sprinkled with a little pepper and just slightly
>> browned
>> > with a bit of butter in a frying pan. If fried too much it will
>> > become
>> > hard.
>> >
>> > Boil a cabbage, squeeze it quite dry, and chop it small. Take the
>> > beef
>> > out of the frying pan and lay the cabbage in it. Sprinkle with a
>> > little
>> > pepper and salt over it; keep the pan moving over the fire for a
>> > few
>>
>> > minuets; lay the cabbage in the middle of a serving platter and the
>> > meat
>> > around it."
>> >
>> > As far as i knew this was standard bubble and squeak but the person
>> i
>> > got the recipe from would accompany the dish with what she called
>> "wow
>> > wow sauce"
>> >
>> > "Chop some parsley leaves very fine, quarter 2 or 3 dill pickles
>> > [and/or] pickled walnuts and set them aside. Put into a sauce pan
>> > a
>>
>> > bit
>> > of butter as big as an egg; when it is melted stir in a tablespoon
>> of
>> > flour and about 1/2 pint of beef broth; add a tablespoon of
>> vinegar,
>> > a
>> > tablespoon of mushroom ketchup [preferably home made mushroom
>> ketchup
>> > but ordinary commercial ketchup will suffice] or port wine or both
>> and
>> > a
>> > teaspoonful of prepared mustard; let it simmer together till it is
>> as
>> > thick a you wish it, put in the reserved parsley and pickles to get
>> > warm
>> > and pour it over the beef or rather send it up in a sauce tureen".
>> >
>> > While i can not confirm the authenticity of the "bubble & squeak" i
>> > can
>> > confirm it is qutie good, even with out the "wow wow" sauce, i
>> usually
>> > serve it with a generous quantity of garlic butter. But then i am
>> > very
>> > fond of cabbage as a cooking ingrdient. I always put about 1/4 of
>> > a
>>
>> > head of raw cabbage, finely minced, in my 1 lb. meat loaf.
>>
>> Well... as a citizen of UK I can tell you that Bubble and Squeak is
>> not
>> like that now. Take an amount of leftover mashed potato and leftover
>> cabbage and fry in butter, well mixed, and than allowed to brown on
>> one
>> side. Turn and allow the other side to be browed I don't serve it
>> with
>> meat but with a fried egg on top and some bacon:)
>>
>> O
>
> Hmmmm...i would call what you describe "collcannon" but then again, i
> am no authority.--

Similar:)

"Wayne Boatwright" > wrote in message
...
> On Thu 28 Apr 2005 05:58:14p, Charles Gifford wrote in
> rec.food.cooking:
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>> <snip and everyone please note how to do it >
>>>
>>> If I had to compare the two...
>>>
>>> Colcannon = well seasoned mashed potatoes mixed with buttered
>>> cabbage
>>> and served directly
>>>
>>> Bubble & Squeak = cold boiled potatoes, not mashed but well chunked,
>>> mixed with buttered cabbage, the whole being laid in a skillet with
>>> fat
>>> and cooked 'til nicely browned
>>>
>>> I've never heard of either of them containing meat, nor would I want
>>> it
>>> added.
>>>
>>> Chopped cabbage mixed into meatloaf sounds interesting.
>>>
>>> Wayne Boatwright *¿*
>>
>> Your definitions are correct...mostly. The first difference between
>> them
>> is that colcannon is not fried. Bubble and squeak is a method for
>> using
>> up leftovers.
>
> Yes, I knew that and forgot to say that colcannon is made fresh and
> not
> from leftovers, and is not fried. I have a bad habit of assuming that
> some things are inherently "known". :-)
>
> It is commonly found as you note, with left over potatoes and
>> left over cabbage. It used to be more common to use chopped left over
>> Brussels's sprouts from Sunday dinner. However any and all leftovers,
>> including meats, can be properly used in bubble and squeak. All
>> ingredients are smashed flat in the skillet and fried until well
>> warmed.
>> It bubbles and squeaks in the pan to make you happy and hungry!
>>
>> Charlie
>
> What I didn't know was that people actually added meat to bubble and
> squeak. I've never had it served that way. I have had it made with
> Brussels' sprouts, however, and I really like that almost better than
> with
> cabbage.

Charlie's description is spot on:))

"Wayne Boatwright" > wrote in message
...
>
<snip>
> What I didn't know was that people actually added meat to bubble and
> squeak. I've never had it served that way. I have had it made with
> Brussels' sprouts, however, and I really like that almost better than with
> cabbage.
>
> Cheers, Charlie!
>
> --
> Wayne Boatwright *¿*

It is good with Brussels' sprouts isn't it! The meat used would be from the
Sunday dinner roast if any is left. Actually, it is pretty good with cooked
bacon chopped up, or crumbled if using streaky bacon. The smokiness of good
American bacon is especially good!

Cheers Wayne!

Charlie, lifting a beer can in the direction of Arizona (MGD today)

On Fri 29 Apr 2005 05:37:44p, Charles Gifford wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>>
> <snip>
> > What I didn't know was that people actually added meat to bubble and
>> squeak. I've never had it served that way. I have had it made with
>> Brussels' sprouts, however, and I really like that almost better than
>> with cabbage.
>>
>> Cheers, Charlie!
>>
>> --
>> Wayne Boatwright *¿*
>
> It is good with Brussels' sprouts isn't it! The meat used would be from
> the Sunday dinner roast if any is left. Actually, it is pretty good with
> cooked bacon chopped up, or crumbled if using streaky bacon. The
> smokiness of good American bacon is especially good!

I love everything in the cabbage family, but especially Brussels sprouts.
Hmm... Never thought of bacon, but I think I'd like that even better than
roast. Will have to give that a try!

> Cheers Wayne!
>
> Charlie, lifting a beer can in the direction of Arizona (MGD today)

And to you, Charlie. I just got home from work a bit early, and I'm off to
the kitchen to pour a gin gibson and make some pizza dough.

have a great weekend!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" > wrote in message
...
> On Fri 29 Apr 2005 05:37:44p, Charles Gifford wrote in
> rec.food.cooking:
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>>>
>> <snip>
>> > What I didn't know was that people actually added meat to bubble
>> > and
>>> squeak. I've never had it served that way. I have had it made
>>> with
>>> Brussels' sprouts, however, and I really like that almost better
>>> than
>>> with cabbage.
>>>
>>> Cheers, Charlie!
>>>
>>> --
>>> Wayne Boatwright *¿*
>>
>> It is good with Brussels' sprouts isn't it! The meat used would be
>> from
>> the Sunday dinner roast if any is left. Actually, it is pretty good
>> with
>> cooked bacon chopped up, or crumbled if using streaky bacon. The
>> smokiness of good American bacon is especially good!
>
> I love everything in the cabbage family, but especially Brussels
> sprouts.
> Hmm... Never thought of bacon, but I think I'd like that even
> better than
> roast. Will have to give that a try!
>
>> Cheers Wayne!
>>
>> Charlie, lifting a beer can in the direction of Arizona (MGD today)
>
> And to you, Charlie. I just got home from work a bit early, and I'm
> off to
> the kitchen to pour a gin gibson and make some pizza dough.
>
> have a great weekend!

I wish we could get brussels tops in Canada. In the Uk you used to be
able to buy the brussels tops when they were trimmed from the plant.
They are really nice!

Helen