Bubble and Squeak, a friendly little dish in Biblione that brings memories of the leftovers of the meal before. Often eaten a breakfast side or a star on its own with tower of ingredients on top. Those wanting something a little more hardy may go for some Farse breads or orbis angel noodles, but it wouldn't be the same as eating some soft potatoes with mixed up with whatever is left inside the refridge.
When the Bubble and Squeak is alone as the main dish it tends to have greens on the bottom with a poached egg on top. It may not be the classic dish that is found in text books of beef as the main ingredient, but much more similar to world war II change of potatoes as the main ingredient with anything around added to the mix. No end of carbs, something to start the day, and starches with cleaning out whats left is always something to look forward to. In Biblione, Bubble and Squeak was cooked from those looking for a way to make use of potatoes and leftovers from the evening before. While looking through information available there was a recorded notes on a magazine that featured bubble and squeak from England. The book referred to a place called Terry's Cafe London and a section of the article referred to a really old book called "The complete economical cook, and frugal housewife: an entirely new system, Mary Holland, 1837" where the origins of Bubble and Squeak was said to have come from Beef. Its debated that the dish made the change of beef to potatoes during the stringent rationing of World War II to the Bubble and Squeak we see today. From its origins it had variations expanded from Biblione that went on to make "Biblione Bubble & Sqeak" that used olive oil, butter, cilantro, and brussel sprouts. This would later on change from the Librarians in Biblione who made another version that included pancetta, brussel sprouts, and red onions to flavor the dish. Each division in Biblione grew to enjoy this simple dish. Biblione brought back potatoes and leftovers while bringing the feeling that something exciting could be brought with a square shaped starch of joy. Breakfast would never be the same to those who gave it a try, but increased the experience when adding gravy or an egg to really go all out. The variations would start off with their meat, butter, and olive oil and a sauce would be made with flour and milk. A few that have been jotted down are: Biblione Bubble & Squeak [brussel sprouts, panchetta, salt, black pepper] Biblione, the urban culture that brings a closer lense on mixed up leftover potatoes, is known to have its many varieties of the fridge clean up food. To the english this is known as Bubble & Squeak and it has been around for quite some time. The biblione-style bubble and squeak was made out of leftovers in America of some smoked bacon and brussel sprouts that were thrown in with some onions and potatoes. This specialty uses pork fat and is sauteed with onion broth with salt and black pepper for liquid to lighten the mash into a softer consistency. You can also add some grilled diced onions or some bits of bacon on the top for some additional protein. Library Bubble & Squeak [balsamic brussel sprouts, steamed beets, panchetta, salt, black pepper] Library-style from the Library division is a unique style of Bubble and Squeak that makes use of balsamic vinegar and vegetables steamed until they become soft. It creates a sour and sweet mixture that cuts out the blandness of the sprouts or bland ingredients. The bubble and squeak is served either plain with the addition of the balsamic or with mixed in steamed beets for additional color and sweetness. It is common practice that some prefer the addition of dill and olive oil on top or even creme freche. Although bubble and squeak originated in the United Kingdoms it has reached the cuisine of Biblione. Herbed Bubble & Squeak [cilantro, thyme, rosemary, coriander, dijon, smoked bacon, lamb, white cheddar] Known for the herbal spices, the mesmer division of Biblione specializes in bubble and squeak made with olive oil and thyme seasonings. It's served in a meat sauce either blended in or sitting in a muddle of flavor. The mixture adds a little bit of white cheddar as well as minced smoked bacon or smoked panchetta. Its what can be done when there are many spices around or leftovers from a herb crusted lamb for a appearance of light green in its image. Onion Bubble & Squeak [bangers, carrots, onion, white wine, garlic, cabbage, sage, rosemary, nutmeg] In the Border division, there are many who fancy the idea of the full english breakfast or in this case what to do with its left overs. This style of onion bubble and squeak is like a breakfast on the go rather than just bubble and squeak. It will be enough fillings mixed in the mash that the onion bubble and squeak will be flavored from more savory spices that escalate the bangers with each bite. Britanocists prefer adding some cabbage for a more authentic bubble and squeak and liberally add whatever else is lying around for authenticity sake. But those who concentrate more on the flavor will be paying close attention to what makes the mash softer, which is the onion gravy mixed in this particular dish. Mustardgrain Bubble & Squeak [milk, yogurt, whole grain mustard, garlic, thyme, sherry vinegar, panchetta, brussel sprouts] Mustardgrain bubble and squeak is the original biblione bubble and squeak. It predates the bubble and squeak of the culture from its use of mustard grain and panchetta instead of the more popular variation used of smoked bacon and cilantro. It is a bit heavier than other bubble and squeak in its strong mustard aroma and can be an acquired taste for those not familiar with the flavor of mustard dishes. Sage Bubble & Squeak [potatoes, butter, dried sage, chicken broth, milk, white cheddar, onions, chives, black pepper] Documentors of Herbs of europe happen to enjoy the famed cilantro, sage, rosemary, and thyme. The star in this case would be the less seen dried sage, because of the phrase "Sage is fresh and never dried". The cuisine of Biblione started with a large interest in flavorful fatty lardons, but it moved in a direction of herbs in a curious search for more complex flavors in simple dishes, such as Bubble and Squeak. The Sage has a distinctive taste that is strong and is used in small portions in consideration to not overpower the dish. Bitter, Sweet, and Aromatic the sage in Bubble and Squeak creates a large contrast amongst other styles of Bubble and Squeak. Paprika Bubble & Squeak [potatoes, olive oil, sherry vinegar, lamb, brussel sprouts, tomatoes, garlic, onions, smoked paprika, lemon pepper] Also known as Irish Bubble & Squeak for its inspiration of Irish Beef stew. It has its name from the basis of the tomatoes and lamb that originally was in the mixture along with some dark irish brown stout (Guinness). It isn't an import from the area, but it does give a nod to the areas ingredients that it has available. The dish is holds a place for those who enjoy tomatoes and strong flavors with a bit of kick to them. It isn't afraid to go and make things spicy and red or even a bit more oil to bring out the full flavor of the bubble and squeak. Tikka Bubble & Squeak [potatoes, tikka masala paste, turmeric, red onions, cilantro, string beans, tomatoes, chicken] Explorer division is a expeditionary group of cuisine seekers that look at the outside influences as much as growth of the culture of Biblione itself. So, it comes to no surprise that the effects of Tikka masala in Glasgow Scotland had inspired them to gather information on the currys eaten in their United Kingdom variations and add them to mash. The divisional style contains chicken and a bit of root vegetables that make it less rich in fat and more rich in seasoning for a punch of flavor. When there are leftovers of Chicken Tikka Masala there can be the urge to mix it up with some mash and fry up the outsides in butter and flour for some Tikka bubble and squeak. Those who may have overlooked the dish of Bubble & Squeak because of its strange name maybe delighted to actually look into it with its ways of flavoring potatoes. When asking adventurers of Biblione cuisine what they want with their full breakfast or a excuse to use gravy the way will be led by some bubble and squeak. It will leave its mark as the archived recipes will go on in documents as recipes of griddle potatoes that keep people warm. It is a good time to get eating with the versions home cooks are making with their morning dishes. Good enough
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