Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Bubble and Squeak

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Bubble and Squeak Empty Bubble and Squeak

    Post by Lobo Sat 27 Feb 2016, 9:46 pm

    Bubble and Squeak Img87l
    Bubble and Squeak
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    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Servings: 8
    A traditional English pub dish, bubble and squeak is made by combining mashed potatoes with cabbage, which are then fried. The dish is so-named because of the sound the ingredients make during cooking. Serve alongside our Butchers' Breakfast Frittata.






    • 25

    Ingredients:


    • 3/4 cup heavy cream
    • 10 Tbs. (1 1/4 sticks) unsalted butter
    • 3 lb. Yukon Gold potatoes, peeled, boiled until tender and cut into 1-inch
        cubes
    • Salt and freshly ground pepper, to taste
    • 1/2 head green cabbage, cut into 1-inch pieces
    • 1/2 cup chicken broth
    • 1 Tbs. apple cider vinegar

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    Bubble and Squeak Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Dutton-Goldfield Dutton Ranch Gewürztraminer, Russian River from our Wine Club.

    Directions:

    Preheat an oven to 200°F.

    In a small saucepan over medium heat, warm the cream and 8 Tbs. (1 stick) of the butter, stirring often until the butter is melted. Remove from the heat.

    Place three-fourths of the potatoes in a large bowl and pour the cream mixture over them. Using a potato masher, mash the potatoes until the cream has been absorbed. Stir in the remaining potatoes and season with salt and pepper. Set aside.

    In a large fry pan over medium-high heat, melt 1 Tbs. of the butter. Add the cabbage and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the broth and vinegar, and simmer until the liquid has been absorbed and the cabbage is tender, 10 to 12 minutes more. Stir the cabbage into the mashed potatoes.

    In a large nonstick fry pan over medium-high heat, melt the remaining 1 Tbs. butter. Scoop about 1/2 cup of the potato mixture into the pan (a large ice cream scoop works well). Using a spatula, lightly press down on the mixture to form a patty. Repeat to form as many patties as will fit in the pan without crowding. Cook until the patties are golden brown, 2 to 3 minutes. Turn the patties over and continue to cook until golden brown on the other side, 2 to 3 minutes more. Transfer the patties to a baking sheet and keep warm in the oven. Repeat to cook the remaining potato mixture. Serve immediately. Makes about 15 potato patties.
    Williams-Sonoma Kitchen.

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